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Grilled Salmon with Tarragon Mayonnaise
Grilled Polenta
Sautéed Beans with Leeks
Menu Plan for the week of June 14, 2013: Day 1 Recipes
Grilled Salmon with Tarragon Mayonnaise
Grilled Polenta
Green Beans with Leeks
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
If you can, make the polenta earlier in the day or the night before. It only takes a few minutes.
Grilled Salmon with Tarragon Mayonnaise Preparation and cooking time: 20 minutesTarragon and chives are the first herbs to come up in the spring. They make a light mayonnaise perfect with grilled fish.
2 salmon fillets, 6oz each (180gr each), or steaks, if your prefer
1 tbs olive oil
1/2 tsp dried dill weed
Tarragon Mayonnaise:
1 tbs snipped fresh tarragon
1 tbs snipped fresh chives
1 tbs lemon juice
1/2 tsp garlic powder
1/4 cup prepared mayonnaise
1/4 cup Greek yogurt
Brush salmon with the oil and sprinkle with dill weed. Cook on barbecue grill 5 - 7 minutes per side, depending on thickness. OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness. Steaks will take a few minutes longer than fillets. Salmon should flake easily with fork when done but it's okay to have it still a bit pink in the center.
Tarragon Mayonnaise: Mix tarragon, chives, lemon, garlic, yogurt and mayo.
Transfer Salmon to a plate and serve, Tarragon Mayonnaise on the side.
I use quick-cooking, because that's what I can get, and it takes me about 10 minutes plus cooling time and grilling time. If you can't make it earlier in the day, don't cover it. Just allow to cool at room temperature (it will only take abut 20 minutes). Setting the pan in a bit of cold water helps. It just needs to be cool enough to hold its shape well.
1 cup (8oz, 240ml) chicken stock or stock and water mixed
2 tsp olive oil
1/4 cup quick-cooking polenta
1/4 cup Parmesan
1 tbs fresh snipped chives
1 tbs fresh snipped parsley
1 more tbs olive oil
Snip herbs. Bring stock and oil to boil in a small saucepan. Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly.
When done, stir in cheese and herbs and remove from heat. Pour into a small pie plate lined with plastic wrap (cling film, saran wrap...) or something that will give you a flat round of polenta 3/4 - 1 inch (2cm) thick. I use a small, flat skillet with straight (vertical) sides. Cover with plastic wrap and let cool. Can be made hours or even a day ahead.
To finish: cut polenta into 6 pie-shape pieces, brush both sides with oil and cook on barbecue using mesh grill pan for about 10 minutes or until brown on both sides - or fry in 1 tbs oil in non-stick skillet until golden on both sides - the purpose in both cases is to add flavor, color and heat - it is already cooked. Serve.
Note: Polenta can vary between brands and types.
When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold any shape you put it it when you are done cooking it - before chilling it. If it isn't stiff enough, sprinkle another 1 - 2 tsp per 1/4 cup on the polenta and stir in, vigorously. When cool it should be very firm. In this recipe the cheese also helps to thicken it as it cools.
I used flat Italian or Romano beans but any green bean will work. Adding a bit of oil to the butter prevents it from browning or burning.
6oz (180gr) green beans
1 small - medium leek
1/4 tsp paprika
2 tsp butter
2 tsp olive oil
sea salt
Top and tail bean, cut into 1 1/2" (4cm) lengths. Trim leek. Cut in half the long way and rinse well. Slice 1/2" (1cm) thick. Heat butter, oil and paprika in a medium skillet. Add beans, leeks and sauté over medium heat until leeks are lightly browned, 8 - 10 minutes. Sprinkle with salt and serve.
Cooking Schedule: 40 minutes for menu |
Trim, cut green beans |
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