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Menu Plan for the week of August 16, 2013: Day 1 Recipes
Grilled Salmon with Tarragon Tomato Sauce
Creamy Barley and Chard Gratin
Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
Quick-cooking barley helps this creamy gratin go together quickly. If you can't get it, substitute Basmati Rice.
Grilled Salmon with Tomato/Tarragon Sauce Preparation. cooking time: 25 minutes
We lightly smoked the salmon, directions are below... If you prefer, it can simply be grilled or roasted in the oven. The salt is scraped off before serving.
2 salmon fillets, 12oz (360gr) total weight
2 tsp dill weed
1 tsp coarse salt
1 tsp olive oil
wood chips for smoking - apple is nice See Barbecue Grills for more info optional
Rub salmon lightly with olive oil. Sprinkle with dill weed, then salt.
Grilling without smoking: Put salmon in a grill basket if using barbecue grill or use a mesh grill pan or grill mat. Cook over indirect heat for 10 - 15 minutes depending on thickness. You might need to cover the grill for 5 minutes or so.
Oven: Put on baking sheet and roast in 400F (200C) oven for 15 - 20 minutes, depending on thickness.
Smoking: Soak a small handful of wood chips in water for at least 15 minutes.
Charcoal: Put some charcoal in the barbecue, off to one side and light it. When the coals are glowing, add the salmon, either in a basket or on a grill mat, to the other side - in other words, not over the coals. Throw some wood chips on the coals and cover. Cook for 10 - 15 minutes
Gas grill: Only light one side of the grill. Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill. Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so. Cook for 12 - 18 minutes.
To serve: Gently scrape off the excess salt using a table knife or fork. Serve with Tomato Tarragon Sauce on the side. Salmon should flake easily but not be dry; remove from heat when just barely done.
Tomato Tarragon Sauce
1 small - medium ripe tomato, chopped about 1/2 cup
1 tbs fresh tarragon, snipped substitute 2 tsp dried
1 tbs fresh parsley, snipped substitute 2 tsp dried
2 tbs mayonnaise
Chop tomato. Snip herbs: hold leaves in one hand and snip with a scissors.
Put into a small bowl and add mayonnaise. Mix well and serve.
Creamy Barley and Chard Gratin Preparation and cooking time: 50 minutes
An easy gratin - do the prep work, pop it in the oven and let it finish while you relax.
1/2 cup quick-cooking barley
1 cup (8oz, 240ml) chicken stock
8oz (240gr) chard, stems and leaves
1 medium onion
1 tbs fresh parsley
1 tbs fresh basil
1/2 cup (2oz, 60gr) shredded cheese
2 tsp oil
2 eggs
1/4 cup Greek or plain yogurt
1/4 cup milk or chicken stock
Cook barley in chicken stock until done, usually about 15 minutes for quick-cooking.
Chop onion. Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems. Snip herbs.
Heat oil in a large skillet. Add onion and chard stems to skillet and sauté until tender, about 7 minutes. Add the chard leaves and sauté until wilted. Remove from heat. Stir in herbs.
Whisk eggs, yogurt and milk together.
To finish: Spread chard / onion mixture in the bottom of a baking dish just large enough to hold everything. Add barley, spreading evenly over vegetables. Sprinkle with cheese. Pour egg mixture over the top and bake, uncovered, for 30 minutes, 400F (200C), until nicely browned and set. Remove and serve.
Cooking Schedule: 50 minutes |
Add chard leaves to onion, wilt |
