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Menu Plan for Spring I: Week 5, Day 1
Pan-Fried Salmon with Lemon and Capers
Barley with Green Garlic
Sautéed Mangetout (Snow Peas) & Mushrooms
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Green garlic looks like a green onion or very small leek and has a wonderful, mild garlic flavor. Use it all, including the green tops. Fresh lemon adds a bright note to simple pan-fried fish... We're pan-frying lately as it rains every time we try to barbecue.
Pan-Fried Salmon with Lemon and Capers
Total time: 15 minutes
Lemon and capers combine to add lots of flavor to this simple preparation. Quickly seared, they can finish cooking over low heat while you enjoy your starter.
Ingredients:
- 2 salmon fillets, 12oz total, (360gr)
- 1 lemon
- 1 tbs capers
- 1 tbs chives, fresh or dried
- 1 tsp olive oil
- 1 tsp butter
- White Wine and Dill Sauce:
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml) white wine
- 1 tsp fresh or dried dill weed (leaves - not seeds)
- 1 tsp fresh or dried chives
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
- 1/3 cup (3oz, 90ml) plain or Greek yogurt
Instructions:
- Slice lemon, 4 - 6 slices, remove pips.
- Heat butter and oil in large non-stick skillet over medium-high heat.
- Add salmon, skin-side up, and sauté 5 minutes, until it starts to brown.
- Turn skin side down. Lay the sliced lemon on top of the salmon and sprinkle with capers and chives.
- Turn the heat to low, cover and let finish cooking, 5 - 10 minutes, depending on thickness.
- When done, using a spatula, slide the filets off of the skin.
- To serve: Spoon some Dill Sauce on each plate or a small platter.
- Lay salmon on top.
- Spoon capers and lemon slices on salmon.
- White Wine and Dill Sauce:
- In a small saucepan over medium heat bring wine and stock to a boil.
- Mix cornstarch in water and stir into simmering stock. Cook until slightly thickened.
- Remove from heat and stir in herbs and yogurt.
- Cover and keep warm until serving.
Barley with Green Garlic
Total time: 25 minutes
Barley is a hearty, nutritious grain; easy to cook and flavorful. Here we dress it up for spring with fresh chives and green garlic.
Ingredients:
- 1/2 cup (2.8oz, 80gr) quick-cooking barley
- 1 cup (240ml) chicken stock (or more, depending on type of barley)
- 2 green garlic substitute 1/2 cup sliced leek or 2 green onions and 1 clove garlic
- 2 tbs fresh, snipped chives substitute dried chives
- 2 tsp olive oil
Instructions:
- Trim green garlic and slice, using as much of the green tops as reasonable or trim, slice leek and mince garlic.
- Sauté green garlic (or leek and garlic) and chives in oil in a small saucepan for 2 minutes.
- Add stock, barley, cover and simmer until done, stirring occasionally.
- Fluff and serve.
Sautéed Snow Peas (Mangetout) & Mushrooms
Total time: 10 minutes
The mushrooms give a bit of meaty flavor and 'weight' to the delicate snow peas and contrast nicely with their crisp crunch.
Ingredients:
- 4oz (120gr) mangetout, snow peas
- 2oz (60gr) mushrooms
- 2 tsp olive oil
- 1 tsp sesame oil
- 2 tsp soy sauce
Instructions:
- Clean pea pods - snip off the stem end. Cut large pods into pieces, at an angle, if desired.
- Trim and thickly slice mushrooms.
- Heat oils and soy sauce in a nonstick skillet over medium heat.
- Add snow peas, mushrooms and sauté 5 - 7 minutes, depending on size, stirring frequently.
- Taste, when they are done to your liking, remove and serve.
Cooking Schedule: 30 minutes |
Trim, cut snow peas |
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