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Barbecued Salmon
Creamy Polenta with Bacon and Sage
Menu Plan for the week of Sept. 6, 2013: Day 1 Recipes
Barbecued Salmon
Creamy Polenta with Bacon and Sage
Braised Green Beans with Tomatoes, Shallots and Basil
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
The tomatoes cook down and make a thick (but not heavy) sauce for the beans.
Barbecued Salmon Preparation and cooking time: 20 minutes
You could also use salmon steaks, or another firm-flesh fish: tuna, swordfish, halibut. The sherry and soy sauce make a nice counterpoint to the salmon's richness.
2 salmon fillets, 6oz each (180gr each)
1/2 tsp paprika
1 tbs soy sauce
4 tbs ketchup
2 tbs sherry
1/2 tsp dry mustard
1/2 tsp garlic powder
In small bowl mix all ingredients except salmon and paprika. Sprinkle paprika over salmon. Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don't have a basket. Brush fish with part of the barbecue sauce. Cook on barbecue grill for 10 - 14 minutes with cover partially closed, basting with the rest of the barbecue sauce towards the end of cooking time.
OR put on baking sheet, spoon sauce over and roast in 400 F oven for 15 - 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily; slightly pink in the center is fine. Remove from heat and serve, sliding it off the skin if needed.
Use quick cooking polenta. Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency. It can be adjusted at the end, before serving. You can add a bit more milk to thin. It should be like mashed potatoes - but studded with crisp bacon and fragrant sage!
1oz (30gr) bacon 1 - 2 slices
1 tbs chopped fresh sage substitute 1 1/2 tsp dried
1/4 cup quick-cooking polenta
1 cup (8oz, 240ml) chicken stock
1/4 cup (2oz, 60gr) milk
1/4 cup (1oz, 30gr) Parmesan
Slice bacon crosswise into 1/4 inch strips. Sauté in a small saucepan over medium-high heat until crisp. Remove and drain on paper towels.
Pour off all but 1 tsp fat from pan. Add sage to pan and sauté briefly. Add stock and bring to a boil. Slowly pour in polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your cook top. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. When done, stir in milk, Parmesan and bacon. Serve.
A perfect showcase for summer's bounty: Tender green beans braised with ripe tomatoes and finished with fresh basil! I often make enough to have the next day, cold.
8oz (240gr) green beans
2 medium shallots (3oz, 90gr) shallots or 1 small onion
1 medium tomato, (5oz, 150gr)
1 tbs olive oil
2 tbs freshly snipped basil
Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm). Thickly slice shallot. Roughly chop tomato. Snip basil. Heat oil in nonstick skillet over medium heat. Add shallot and sauté until tender and transparent. Add beans and tomato, cover, reduce heat to low and simmer 20 - 25 minutes, until beans are tender and done. If they start to dry out add a tbs of water or chicken stock. When beans are done, uncover, stir in basil and serve.
Cooking Schedule: 40 minutes |
Cut bacon, sauté |
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