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Menu Plan for Spring I: Week 7, Friday
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Daily Recipes:
Spinach, Pimiento and Feta Salad
Salmon with Mustard Cream
Basmati Rice and Asparagus Gratin
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
We'll be using more pimentos tomorrow and more beans on Monday. When roasting salmon, I line the baking sheet with foil and cook them, skin side down, without turning. When done, I slide them off the skin and on to the plates, leaving the skin behind on the foil to wrap up and toss.
Spinach, Pimiento and Feta Salad
Total time: 25 minutes
This is almost a pantry salad with white beans, pimentos or roasted red peppers from a jar and Greek olives. Get salad ready spinach and it's a snap.
Ingredients:
- 3oz (90gr) fresh spinach
- 3oz (90gr) pimiento or roasted red pepper net weight
- 3/4 cup (6oz, 180gr, net weight) white beans, cannellini
- 12 Greek, dry-cured olives
- 1.5oz (45gr) feta cheese
- 2 tbs chives or garlic chives
- Sherry Vinaigrette:
- 2 tbs sherry vinegar
- 1 tbs Dijon-style mustard
- 3 tbs olive oil for salads
Instructions:
- Open, drain and rinse beans. Refrigerate unused portion.
- Slice pimiento
- Wash spinach if necessary, spin dry. Tear, if needed.
- Pit olives if needed, slice in half.
- The salad: In a medium bowl mix vinegar and mustard.
- Slowly add olive oil, whisking constantly until well combined.
- Add beans, chives, olives and peppers. Stir well to combine.
- Divide spinach and put on 2 plates.
- Top with salad, sprinkle with feta and serve.
Salmon with Mustard Sauce
Total time: 25 minutes
The creamy yogurt takes a bit of the heat and bite out of the hot mustard, giving subtle flavors to the sauce. We prefer salmon filets. They may not make as nice of a presentation as steaks but they cook more evenly and are boneless.
Ingredients:
- 2 salmon fillets, 12oz (360gr) total weight
- 2 shallots
- 2 tsp olive oil
- 1/2 cup (4oz, 120ml) white wine
- 1 tbs mustard seeds
- 2 tbs Dijon-style mustard
- 1/3 cup (3oz, 90gr) Greek yogurt
- 1 tsp dried tarragon
Instructions:
- Finely chop shallots.
- Heat oil in a small saucepan over medium heat. Add shallots and sauté for 5 minutes.
- Add wine and mustard seeds and boil, uncovered for about 3 minutes. Mix should be reduced by about half.
- Add mustard and tarragon and bring to boil.
- Remove from heat.
- Remove 2 tbs for basting the salmon.
- Stir yogurt into the remaining sauce. Cover and keep warm.
- Put salmon on foil-lined baking sheet. Spread reserved mustard/wine sauce on top.
- Bake at 400 F for 10 - 15 minutes, until top is light brown and fish flakes easily. It's okay if slightly translucent in the center.
- Serve with Mustard Sauce on the side.
Basmati Rice and Asparagus Gratin
Total time: 40 minutes
The asparagus is blanched before assembling the gratin, to help keep it's vibrant green color.
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) chicken stock
- 8oz (240gr) asparagus
- 1/2 cup (4oz, 120ml) milk
- 1/2 cup (2oz, 60gr) shredded cheese
- 1 egg
- 1 tbs fresh, snipped tarragon substitute 1 tsp dried
- 2 tsp olive oil
Instructions:
- Cook rice in chicken stock.
- Trim asparagus and cut into 2" (5cm) lengths.
- Blanch for 2 minutes in boiling water.
- Drain and refresh in very cold water.
- Lightly whisk egg.
- Add milk and tarragon, whisk to combine.
- When rice is done spread on a plate and allow to cool for 5 minutes.
- Lightly oil baking dish.
- Add cheese, asparagus and rice to egg mixture. Stir to combine and spoon into baking dish.
- Bake, 400F (200C) for 20 minutes.
- Remove and serve.
Cooking Schedule: 40 minutes |
Pit, slice olives |
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