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Glazed Salmon
with Tarragon Mustard
Broccoli with Garlic and Parmesan
Menu Plan for the week of Nov. 22, 2013: Day 1 Recipes
Glazed Salmon with Tarragon Mustard
Sautéed Polenta Cakes
Broccoli with Garlic and Parmesan
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
You can make perfect circles if you have 'rings' - or do free form and be creative.
Glazed Salmon with Tarragon Mustard Preparation and cooking time: 30 minutesSalmon is a versatile fish that works well with many different flavors.
2 salmon fillets or steaks, 6oz each (180gr each)
1 tbs brown sugar
1 tbs lemon juice
1 tbs soy sauce
1 tbs white wine
1 tbs olive oil
Tarragon Mustard
In a small bowl mix sugar, lemon, soy sauce, wine and oil. Put the salmon, skin side down, in a baking dish. Pour marinade over and let marinate for 10 - 20 minutes, spooning marinade over periodically. Bake in 400F (200C) oven for 15 - 20 minutes, depending on thickness. Salmon will be done when it flakes easily, slightly pink in the center is fine. Serve with Tarragon Mustard.
Tarragon Mustard:
1 tbs brown or whole grain mustard
1 tbs Dijon-style mustard
3 tbs Greek or plain yogurt
1 tsp dried tarragon
1 tsp dried chives
Mix all ingredients, at least 10 minutes before using.
Sautéed Polenta Cakes Preparation and cooking time: 35 minutes
I used metal rings to make these, but they can be free-formed. It's the flavor, not the shape that counts.
1 cup (8oz, 240ml) chicken stock
1/4 cup quick-cooking polenta
1/4 cup Parmesan
4 dry-cured Greek Olives, pitted and chopped
1 tbs olive oil
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, olives and remove from heat.
If using rings: Place 2 rings on lightly oiled cling film. Spoon 1/4 of the polenta into each ring and flatten. Let rest 2 minutes, then remove ring and repeat. (I only have 2 rings).
If not using rings: Divide the polenta into 4ths. Place each 4th on lightly oiled cling film and pat into circles 3 inches (7.5cm) in diameter.
Allow polenta to cool, 10 - 15 minutes (or longer).
Heat oil in a medium nonstick skillet. Add polenta and sauté until browned, turn and brown the other side. Remove and serve.
Watch the broccoli as it can go from perfect to over cooked and limp in a hurry. Remove it from heat as soon as it's done. It will be reheated when it's finished, so no need to keep it hot.
1/2 large head broccoli
2 cloves garlic
1 tbs olive oil
3 tbs Parmesan
Mince garlic. Cut broccoli into bite size florets and stems. Put broccoli in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 12 minutes or just until done. Remove broccoli and keep warm (not hot). In same pan heat the oil. Add garlic and sauté briefly. Add broccoli and toss to coat and reheat. Put into a serving bowl, sprinkle with Parmesan and serve
Cooking Schedule: 35 minutes |
Cut broccoli, steam |
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