Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share:
Share Share Share Share Share
Follow:
Share Share Share Share

Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


salmon with dill salad
Grilled Salmon with Dill Sauce and Salad

potato salad wth goat cheesei
Potato Salad with Mushrooms and Chevre

 

Menu Plan for the week of July 5, 2013: Day 1 Recipes

Grilled Salmon with Dill Sauce and Salad
Potato Salad with Mushrooms and Chevre

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.

Potato Salad with Mushrooms and Chevre     Preparation and cooking time: 30 minutes
    Warm, crisp, sautéed potatoes, mushrooms and garlic enveloped in creamy, melted soft goat cheese;  finished with lots of fresh basil and chives, this is not your ordinary potato salad. 

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
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, 2 small bowls, medium bowl, large skillet,
BBQ grill, basket, mat or pan or baking sheet

Turn on / light barbecue grill
Mince garlic , trim, slice mushrooms
Sauté garlic, mushrooms
Sprinkle dill, salt on salmon, set aside
Slice potatoes
Remove mushrooms, garlic to bowl
Add oil, potatoes to skillet, cover, cook
Snip / tear all herbs

Cook salmon
Make Dill Sauce
Make Salad Dressing
Uncover potatoes, stir
Turn salmon
Prepare lettuce
Mind the potatoes
Add herbs, goat cheese to mushrooms/garlic
Arrange lettuce on plates. drizzle with Dressing
Add potatoes to mushroom/cheese, toss to melt cheese
Put potato salad in a pretty bowl
Remove salmon, add to plate, add Dill Sauce
Serve all and enjoy!