So this week was a bit crazy, I had to eat a lot of soup because I had oral surgery. Then we got a ton of Salmon so I found a new way to cook it, which is going to be my new "go to" way to cook salmon forever.
Meal One: Cauliflower Soup
Meal Two: Turkey Noodle soup
Meal Three: Seared Salmon with Pea Puree and Lemon Caper Yogurt (this meal is super easy and fast. My 4 year old basically made the puree and the sauce, minus the chopping and zesting), served with wild rice
Meal Four: Seared Salmon Stir-Fry, over brown rice (or like me mix leftover brown and wild together)
Recipes
Cauliflower Soup
I use the recipe from Rachael Ray, but I rarely make the cheddar dippers
http://www.foodnetwork.com/recipes/rachael-ray/cauliflower-soup-and-garlic-and-cheese-sourdough-dippers-recipe/index.html
Turkey Noodle Soup
OK, so this is strange, so I will give you two ways to do it.
1st. this way I did it. I took my mom's turkey soup base from the freezer, boiled it and threw in some halved brussel sprouts. Then in a separate pan I cooked some pasta for only half the recommended time, then drained them and after they sat for a few minutes, I added them to the soup (this keeps them from continuing to absorb liquid.)
2nd (if your mom doesn't stock your freezer with awesome turkey soup base after thanksgiving and Christmas.)
In large stock pan, over med heat, heat 1 T olive oil and 1 T butter. Then add diced onion, carrot and celery, season with poultry seasoning, salt and a good amount of pepper. Saute for about 10 minutes. Add 4 c chicken broth/stock and 1 c shredded cooked chicken, and any additional veggies you have around, I like brussel sprouts, but I have used broccoli and cauliflower. Bring to a boil and then reduce heat to simmer about 15 minutes. Meanwhile, in a separate small pot boil some pasta for half the recommended time, drain, let set about 3-5 minutes. Then add pasta to simmering soup and turn off heat.
Seared Salmon: THIS WILL CHANGE EVERYTHING
Super simple. Take salmon fillets, or chunks (whatever), and season with salt and pepper on both sides. Coat heavy skillet with olive oil over high heat. Sear the salmon until a golden crust forms, about 4-5 minutes on the first side. Flip the fish and continue cooking; 2 minutes for medium rare and 4 minutes for medium well, depending on the thickness of the fish. I like mine medium well, so I went four minutes, you could not see raw salmon on the side of the filet, was how I judged it.
Pea Puree: Don't knock it 'til you try it, Seriously
2 c frozen peas, thawed
1/4 c fresh herbs, it called for mint, but I used parsley and basil (my mint was dead)
1 clove garlic
1/2 t each of salt and pepper
1/2 Parmesan cheese
4-5 T olive oil
1/4 c water or chicken broth
* this recipe called for 1/2 c olive oil, but I just couldn't do it, so I changed it to 4T olive oil and water, it turned out great, so I am going with it.
Add all ingredients to blender and puree, I add the water a little at a time, you may need more or less. Then some on plate under seared salmon fillet.
Also, I have used the remaining puree on top of pasta, at lunch time (it's like pesto). Then I am going to hopefully be using the coming week to help stuff tomatoes
Lemon Caper Yogurt Sauce. (my husband is love love loving this sauce)
1 pint of plain Greek yogurt
1 lemon, zest and juice
1-2 T capers, drained and chopped a bit
pepper
Place all ingredients in a bowl and mix. Spoon over the top of your seared salmon.
Seared Salmon Stir-Fry:
2 salmon fillets, chopped into approx. 1 1/2 inch chunks
4-6 oz sliced fresh mushrooms
1 red bell pepper, chopped
1/2 onion, chopped
1 large carrot cut into 1/4-1/2 inch rounds, I like on the diagonal
1 clove garlic
2 t fresh grated ginger
salt/pepper
2 t sesame oil
Shopping List:
Salmon
chicken or turkey breast
onions
cauliflower
carrots
celery
bell pepper
mushrooms
green veggie, broccoli or brussel sprouts
fresh herbs (basil or mint)
parsley, fresh
thyme, fresh
lemon
garlic
ginger
frozen peas
capers
greek yogurt
Parmesan cheese
milk, or 1/2 & 1/2
butter
Chicken Broth
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