Pan-Fried Salmon with Capers
Basmati with Green Garlic
Buttered Asparagus
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Nothing says spring like the first appearance of green garlic. I buy as much as I can, as often as I can. It's season is fleeting here, 3 or 4 weeks. If you are a garlic lover I hope you can find it. Substitutions are given.
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.
Basmati Rice with Green Garlic
Total time: 20 minutes
The mild taste of green garlic adds a spring freshness to simple Basmati rice. Use as much of the green tops as you can.
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 3 green garlic substitute 2 green onions and 1 clove garlic
- 2 tsp butter
- 1 cup (8oz, 240ml) chicken stock
Instructions:
- Trim and slice green garlic / onion and garlic.
- Melt butter in a small saucepan over medium heat.
- Add green garlic / onion and garlic, sauté briefly, 1 - 2 minutes.
- Add rice and sauté, stirring for 1 - 2 minutes.
- Add stock, cover and cook for length of time on package.
- When done fluff with a fork and serve.
Sautéed Asparagus in Butter and Pepper
Total time: 15 minutes
Asparagus is one of the long awaited signs of spring. Most often steamed, occasionally roasted or grilled, I have discovered simple frying to be quick, and leave the asparagus a beautiful green color and full of flavor.
Ingredients:
- 10oz (300gr) asparagus
- 1 tbs butter
- 1 tbs olive oil
- pepper
- sea salt
Instructions:
- Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk.
- Put asparagus into a skillet big enough to hold them without cutting, add butter, oil and sauté over medium heat until starting to brown and blister, 8 - 10 minutes.
- Sprinkle with lots of pepper, salt, remove and serve.
Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans with lids, medium skillet, large
skillet
with lid
Slice green garlic / green onion, garlic
Trim asparagus
Sauté green garlic for rice
Heat stock, wine for sauce
Add rice to garlic, sauté
Add stock to rice, cover, simmer
Dissolve cornstarch in stock
Slice lemon |
Start to fry salmon
Add herbs to stock/wine
Stir cornstarch mixture into
stock/wine
Add yogurt, cover, remove from heat
Sauté asparagus
Turn salmon
Add lemon, capers, chives, cover, reduce heat
Turn asparagus
Mind the rice, fluff when done
Mind the asparagus, salt, pepper when done
Remove salmon, garnish with lemon, capers
Spoon sauce into pretty bowl
Serve |