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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Grilled salmon with 2 salads - easy summer cooking.
Grilled Salmon with Dill Sauce and Salad Preparation and cooking time: 20 minutes
Dill is often passed by as an herb (other than for dips) but it pairs well with fish and adds flavor to salad dressings. There is a lot of salt on the fish, but it's brushed off before eating.
2 salmon fillets, 6oz each (180gr each)
lettuce for 2 small salads
2 tbs snipped fresh dill leaves (weed), divided
1 tsp coarse
salt
1/4 cup Greek or plain yogurt
2 tbs mayonnaise
5 tsp white Balsamic vinegar
2 tbs salad olive oil, divided
1/2 tsp Dijon-style mustard
1/2 tsp garlic powder
Salmon: Sprinkle 1 tbs dill evenly over salmon. Sprinkle salt on top of dill. Cook on barbecue grill 5 - 7 minutes per side, depending on thickness. OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness. Salmon should flake easily with fork when done but it's okay to have it still a bit pink in the center. Remove and with a fork or table knife gently scrape the salt and dill off of the salmon.
Dill Sauce: Mix yogurt, mayonnaise, garlic, 3 tsp vinegar and remaining 1 tbs dill. Add olive oil and whisk until combined.
Salad Dressing: Put 1 tbs Dill Sauce in another small bowl. Add 2 tsp white Balsamic vinegar, 1/2 tsp mustard and whisk well. Slowly whisk in 1 tbs olive oil.
To finish: Prepare lettuce and arrange on plates. Lay salmon next to lettuce. Spoon a bit of Dill Sauce next to the salmon and drizzle the dressing on the lettuce. Serve.
2 medium potatoes, about 10oz (300gr) total
3oz (90gr) mushrooms
2 cloves garlic
1/3 container soft goat cheese (chevre) (2oz, 60gr) my 'brand' is Chevraux, I think in the U.S. it's Chavrie; it comes in a square-ish cardboard or plastic container, 5.5oz (150gr).
handful fresh basil leaves - about 3 tbs
2 tbs fresh chives, snipped
2 tbs olive oil
Slice potatoes into quarters the long way and then 1/2" (1.25cm) thick slices. Trim and slice mushrooms. Mince garlic.
Heat 1 tbs oil in large nonstick skillet over medium heat. Add mushrooms, garlic and sauté until they start to brown, about 5 minutes. Remove to a bowl and set aside. Do not cover.
Add remaining tbs oil and potatoes to skillet. Toss a bit to coat potatoes with oil, then cover and let cook 10 minutes. Uncover, stir and let sauté, turning occasionally. You want them nicely browned. If they start getting too brown before you are ready to finish just turn the heat to low and keep warm in the skillet.
When ready to finish add potatoes to mushrooms and garlic. Add chevre and toss to coat - the cheese will melt a bit from the heat of the potatoes. Snip basil and chives with scissors and add, stirring to combine. Serve.
Cooking Schedule: 30 minutes for menu |
Cook salmon |
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