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Menu Plan for Summer I: Week 9, Friday
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Daily Recipes:
Baked, Sliced Tomatoes with Basil
Salmon Salad with Spanish Rice, Pimento Dressing
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
This will be the last lettuce salad of the season. You can either bake the salmon or cook it on the barbecue as we did. Mon mari always chooses the barbecue.... Simple Baked Tomatoes make it an easy, summer dinner to end the week. We use about half of the dressing with this salad; the rest on Sunday.
Baked, Sliced Tomatoes with Basil
Total time: 15 minutes
These are meant to be warm, but not cooked... just enough to melt the cheese.
Ingredients:
- 2 large, ripe tomatoes
- 1/4 (1oz, 30gr) shredded cheese
- 1 clove garlic
- 1/2 tsp chili powder
- 2 slice Prosciutto
- 5 - 6 large basil leaves, shredded
- 1 tbs good olive oil
- 1 tbs good Balsamic vinegar
Instructions:
- Slice tomatoes and lay, overlapping, but flat, in 1 large or 2 small baking dishes.
- Roughly chop or tear Prosciutto.
- Mince garlic.
- Sprinkle tomatoes with chili powder, garlic, Prosciutto and cheese.
- Bake, 400F (200C) for 10 minutes. The cheese should be melted and the tomatoes warm, but not fully cooked.
- Remove, sprinkle with basil, drizzle with oil and vinegar and serve.
Salmon Salad with Spanish Rice, Pimento Dressing
Total time: 40 minutes
This is a layered salad, with tomato-infused brown rice, shredded, fresh zucchini and roasted or grilled salmon, finished with a red pepper dressing. If you use quick-cooking Brown Rice it all goes together fast. Everything can be cooked ahead and assembled just before serving.
Ingredients:
- For the salmon:
- 2 salmon filets, 12oz total (360gr)
- 1 tbs fresh parsley
- 1 tbs fresh tarragon
- 1/4 tsp salt
- 1 tbs olive oil
- For the Spanish Rice:
- 1/3 cup (2.2oz, 65gr) brown rice, quick cooking
- 2 tbs chopped onion
- 1 clove garlic, minced
- 1 tomato
- 1 tbs olive oil
- 2/3 cup (5oz, 150ml) chicken stock
- For the Zucchini:
- 1 small zucchini (courgette) - about 7 inches long (15cm)
- 2 tsp olive oil
- Dressing for the Salad:
- 4oz (120gr) pimiento (pimento) or roasted red peppers 'net weight' of the pimento, not including the liquid
- 1/2 cup (4oz, 120gr) plain or Greek yogurt
- 1/2 cup (4oz, 120gr) mayonnaise
- 1 tbs fresh chopped oregano
- 1 tbs fresh snipped chives
- 1 tbs lemon juice
- 1 tbs good olive oil
- For salad
- lettuce for main course salad for 2 people
Instructions:
- For the salmon:
- Snip the parsley and tarragon.
- Mix herbs with the salt, oil and spread on the salmon.
- Bake at 400F 200C) for 15 minutes, or until done.
- Remove and set aside.
- Could also be done on the barbecue grill for about 10 minutes. If done earlier in the day, refrigerate until ready to use.
- For the Spanish Rice:
- Finely chop onion and mince garlic.
- Roughly chop tomato.
- Heat oil in small saucepan. Add onion and sauté until transparent.
- Add garlic and rice and sauté 2 minutes.
- Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions).
- Uncover, fluff with a fork and set aside - if done earlier in the day, refrigerate until ready to use.
- For the zucchini:
- Quarter the zucchini the long way, then slice.
- Sauté the zucchini in oil just until softened and tender.
- Dressing for the Salad:
- Snip/chop herbs.
- Drain pimento. Put pimento, yogurt into a blender and purée.
- Pour the yogurt mixture into a small bowl. Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine.
- To Finish:
- Prepare lettuce, tear and put in large bowl.
- Add 4 tbs dressing and toss well. Divide and put in 2 flat salad bowls or on 2 plates.
- Fluff the rice, divide and spread on the lettuce.
- Put the zucchini on top of the rice.
- Cut the salmon into 4 nice pieces, divide and arrange on zucchini.
- Serve with more dressing on the side.
Cooking Schedule: 35 minutes |
Snip herbs |
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