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Menu Plan for Spring II: Week 9, Day 1
Grilled Salmon with Tarragon Mayonnaise
Couscous Salad
Roasted Asparagus
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Grilled Salmon, couscous.... easy dinner to end the week and begin the weekend.
Grilled Salmon with Tarragon Mayonnaise
Total time: 20 minutes
Tarragon and chives are the first herbs to come up in the spring.
They make a light mayonnaise perfect with grilled fish.
Ingredients:
- 2 salmon fillets, 6oz each (180gr each), or steaks, if your prefer
- 1 tbs olive oil
- 1/2 tsp dried dill weed
- Tarragon Mayonnaise:
- 1 tbs snipped fresh tarragon
- 1 tbs snipped fresh chives
- 1 tbs lemon juice
- 1 clove minced garlic or 1/2 tsp garlic powder
- 1/2 cup prepared mayonnaise
Instructions:
- Brush salmon with the oil and sprinkle with dill weed.
- 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. Steaks will take a few minutes longer than fillets. Salmon should flake easily with fork when done but it's okay to have it still a bit pink in the center.
- Tarragon Mayonnaise
- Mix tarragon, chives, lemon, garlic and mayo.
- When salmon is done, remove to plates and serve, tarragon mayonnaise on the side.
Couscous Salad
Total time: 15 minutes
Couscous does not have to be dry and boring. It also doesn't need cooking which makes it the perfect fast food. Heat the stock, do a bit of chopping and you're done! Plus it's a dish that can help clean out the fridge.
Ingredients:
- 1/2 cup (3oz, 90gr) couscous
- 3/4 cup (6oz, 180ml) chicken broth
- 1/3 cup (2oz, 60gr) cherry tomatoes
- 1 rib celery optional
- 2 tbs snipped chives
- 2 tbs balsamic vinegar
- 1 tbs salad olive oil
- 1 1/2 tsp Dijon-style mustard
Instructions:
- Cut tomatoes in half.
- Chop celery.
- Heat chicken broth to a boil.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- When couscous is done, add chives, tomatoes and celery and fluff gently with a fork to combine.
- Put the vinegar, mustard and oil in a small bowl. Whisk well and stir into couscous. Serve.
Roasted Asparagus
Total time: 25 minutes
Roasting vegetables is so easy, a bit of olive oil, pop them in the oven and forget about them. Them come out crisp tender, ready to be eaten as is or enhanced with a sprinkling of fresh herbs.
Ingredients:
- 12oz (360gr) asparagus
- olive oil
- 1 tbs fresh snipped chives
- 1 tbs fresh marjoram
- sea salt
- good olive oil for finishing
Instructions
- Snip chives, pull marjoram leaves off stems, snip the large ones.
- Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk, laying it flat so as not to break it.
- Put a drizzle of oil on a baking sheet - one with a lip all around. I use a pizza pan.
- Roll the asparagus in oil (use your fingers!)
- Put in the oven at 400F (200C), tips facing the oven door. Roast for 15 - 20 minutes, depending on size.
- When done, put on serving dish and drizzle with a bit of good olive oil, sprinkle with sea salt, herbs and serve.
Cooking Schedule: 30 minutes |
Cut tomatoes |
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