Wednesday, August 6, 2008

I Caught You A Delicious Bass...

Actually, it was salmon. And well, I didn't really catch it. Okay it was a quote from Napoleon Dynamite.

Anyhow, I made a super yummy and quick meal for lunch that is one of my favorites. It's called Roasted Salmon with Lemon Relish and it's from the Martha Stewart Everyday Food Cookbook. The cookbook is awesome for quick, healthy and very delicious meals for the mom who's always on the go and it's very good for newcomers to cooking...the recipes are concise and well-written with a picture of the end product, a feature that typically makes or breaks a cookbook for most people new to the culinary world.

Enjoy the recipe and let me know if you make it and how it turned out!

Roasted Salmon with Lemon Relish
1/4 cup pine nuts
1/4 cup raisins
Slivered zest and juice of 1 lemon
1/2 to 3/4 cup boiling water
4 skinless salmon fillets (6 oz. each)
Coarse salt and fresh ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups, loosely packed

1 Preheat the oven to 450 degrees F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from the sheet, and reserve.

2 Meanwhile, place the raisins and lemon zest in a small heat-proof bowl; cover with boiling water. Set aside.

3 Place the salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until the salmon is opaque throughout, 8 to 10 minutes.

4 Meanwhile, drain and discard the liquid from the raisins and lemon zest. Return the raisins and zest to the bowl; add the lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.

5 Dividing evenly, make a bed of spinach on each of 4 plates. Place a salmon fillet on the spinach; spoon lemon relish over the top.

Serves 4; Prep Time: 25 minutes; Total Time: 25 minutes

Making Lemon Slivers: Use a vegetable peeler to peel the yellow part of the lemon skin into long strips (if you get the white part - the pith - you are peeling too deep...this part is very bitter and you don't want it!), before you juice the lemon. Then thinly slice into slivers.

PS: The relish would be great on grilled chicken or steamed broccoli!

1 comment:

modkidboutique said...

Your recipe has been featured on my blog! Thanks for participating on Cook It. Blog it!