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Menu Plan for Spring II: Week 12, Friday
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Daily Recipes:
Oriental Asparagus Salad
Salmon with Tomato Leek Salsa
Polenta with Fresh Herbs
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
With the salad and asparagus for the first course, and the tomatoes and leek with the salmon, I didn't do an additional vegetable with this meal.... making this a very quick weekend dinner.
Note: select and cut the 12 asparagus tips for tomorrow night and use the ends as well as the rest in this salad.
Oriental Asparagus Salad
Total time: 30 minutes
I often fix this as a vegetable for a Chinese Dinner but, since I now have some lettuce in my garden, I thought to pair it with some eggs and cherry tomatoes for a first course salad. You could substitute avocado for the asparagus, or just use more greens.
Ingredients:
- 2 eggs, hard boiled
- 2oz (60gr) cherry tomatoes 6 - 8
- greens for 2 small salads I used 2oz (60gr) of spinach and 1oz (30gr) of mâche (lambs lettuce)
- 6oz (180gr) white or green asparagus
- 4 tsp soy sauce
- 1 tsp sugar
- 2 tsp sesame or walnut oil
- Oriental Vinaigrette:
- 1 tsp soy sauce
- 1 tsp Balsamic vinegar
- 1/2 tsp Dijon-style mustard
- 2 tbs salad olive oil
Instructions:
- The salad:
- Hard boil the eggs.
- Slice the tomatoes in half.
- Wash and spin dry the salad greens. If you don't have a salad spinner you can dry the lettuce on paper towels.
- The asparagus:
- Snap off ends of asparagus. Roll cut asparagus into 1 inch (2.5 cm) lengths.
- Fill a large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes.
- Drain and immediately rinse with cold water.
- Spread them on paper towels and pat dry.
- In a bowl big enough to nicely hold the asparagus, mix soy sauce, sugar and sesame oil.
- Add asparagus and toss lightly to coat. Set aside to marinate for 15 - 30 minutes.
- Oriental Vinaigrette:
- Put soy sauce, vinegar and mustard in a small bowl and whisk to combine.
- Drizzle in the olive oil, whisking constantly.
- To assemble:
- Put the greens into a bowl, add half of the vinaigrette and toss well to coat (a tongs works well).
- Taste and adjust, add more vinaigrette if you want.
- Divide the lettuce between two dinner plates.
- Peel and slice or quarter the eggs.
- Arrange the eggs and tomatoes around the lettuce.
- Divide the asparagus and arrange in the middle.
- Serve, with any remaining vinaigrette on the side.
Grilled Salmon with Warm Tomato Leek Salsa
Total time: 20 minutes
Salmon is the perfect fish for grilling and smoking: a light brushing of olive oil and a few herbs are all it needs.
Ingredients:
- 2 salmon fillets, 12oz (360gr) total weight
- 1 tsp Fines Herbes
- 1 tsp dill weed
- 1 tbs olive oil
- Warm Tomato Leek Salsa:
- 1 small leek
- 2 medium tomatoes I used 1 red and 1 yellow
- 1 tsp chili powder
- 1 tbs fresh snipped oregano
- 1 tbs fresh snipped chives
- 1 tbs olive oil
Instructions:
- Put salmon in a grill basket or on mesh grill pan.
- Brush fish with the olive oil and sprinkle with herbs.
- Grill for 5 - 7 minutes a side, depending on thickness.
- OR put on baking sheet and roast in 400 F (200C) 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, sliding it off the skin if needed.
- Serve with:
- Warm Tomato Leek Salsa:
- Clean leek and slice thinly, using up to the thick, dark green.
- Roughly chop tomatoes.
- Snip herbs.
- Heat oil in medium skillet over medium heat.
- Add chili powder and sauté briefly.
- Add leeks and sauté until tender, about 7 minutes.
- Add tomatoes and sauté 5 minutes longer. Add herbs, stir and remove from heat.
- Keep warm (but not hot) until ready to serve.
Polenta with Fresh Herbs
Total time: 15 minutes assuming quick-cooking polenta
This is a simple polenta dish, allowing the flavors of the fresh herbs to dominate. Check the package directions for quantity proportions. It should be like soft mashed potatoes.
Ingredients:
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
- 1 tbs snipped fresh oregano
- 1 tbs snipped fresh chives
- 1 tbs snipped fresh basil
Instructions:
- Snip herbs.
- Heat stock in a small sauce pan over medium heat.
- When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring constantly (seriously: constantly), about 5 minutes or until done.
- Stir in the fresh herbs.
- Cover and let sit 5 minutes.
- Serve.
- Note: If it gets too thick while resting you can thin with a bit of milk or more stock.
Cooking Schedule: 30 minutes |
Snip all herbs |
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