Sunday, May 31, 2015

Salmon with Pan-Roasted Tomatoes and Pinenut Gremolata


One of my favorite things about spring and summer is having the opportunity to buy fresh, local produce at the farmers market. The taste is so different than anything you'll find at the grocery store. Because of that, you can cook simply and the fresh ingredients bring all the flavor. Case in point - these roasted tomatoes. They're so sweet, they're almost like candy and they balance perfectly with the salty salmon. The pinenut gremolata adds a perfect lemony finish. If you don't like pinenuts, simply substitute almonds. Cheers!


1. Preheat oven to 450.
2. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Season salmon with salt and pepper on both sides. Cook for 3-4 minutes per side, or until lightly golden brown and flaky. Transfer to a serving platter and cover with foil.



3. Add 2 more tablespoons olive oil to the skillet along with the tomatoes. Cook for 2 minutes, stirring often, then transfer skillet to the oven the cook for 10 minutes longer.


4. Meanwhile, combine the pinenuts, lemon zest, parsley, garlic, salt and pepper in a food processor until crumbly. Transfer to a small bowl.


5. Finish tomatoes with fresh basil. Pour tomato mixture over the salmon and sprinkle with the gremolata mixture. Serve.





Salmon with Pan-Roasted Tomatoes and Pinenut Gremolata
Serves 4

All you need:
4 tablespoons olive oil, divided
4 salmon filets, skin removed
1/2 cup cherry tomatoes, halved
1/2 cup yellow cherry tomatoes, halved
10 basil leaves, chiffonade

2 tablespoons pinenuts, toasted
Zest of 1 lemon
1/4 bunch flat-leaf parsley
1 peeled garlic clove
Salt and pepper, to taste

All you do:
1. Preheat oven to 450.
2. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Season salmon with salt and pepper on both sides. Cook for 3-4 minutes per side, or until lightly golden brown and flaky. Transfer to a serving platter and cover with foil.
3. Add 2 more tablespoons olive oil to the skillet along with the tomatoes. Cook for 2 minutes, stirring often, then transfer skillet to the oven the cook for 10 minutes longer.
4. Meanwhile, combine the pinenuts, lemon zest, parsley, garlic, salt and pepper in a food processor until crumbly. Transfer to a small bowl.
5. Finish tomatoes with fresh basil. Pour tomato mixture over the salmon and sprinkle with the gremolata mixture. Serve.

Wednesday, May 6, 2015

Massaged Kale Salad with Peaches, Blackberries and Toasty Pecans


 If you dealt with the Michigan winter like I did, you know how special these sunny days are. I stopped at the grocery store today after work and I saw a sign that read "Peaches: first of the season!". They were juicy and ripe and I couldn't resist turning them into something tasty! This salad comes together in less than 10 minutes and is the perfect spring or summer dinner. To add protein, simply pair it with grilled chicken or salmon.

1. Combine dressing ingredients in a blender until smooth, about 10 seconds.

2. Place kale in a large mixing bowl. Pour dressing over and massaged with your (clean!) hands for 1 minute.


3. Transfer salad to a serving platter and top with sliced peaches, blackberries, toasted pecans and blue cheese. Serve immediately or keep cold until ready to serve.


 Massaged Kale Salad with Peaches, Blackberries and Toasty Pecans
Serves 4

All you need:
Dressing
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 tablespoons raspberry jam
1 teaspoon honey
Zest and juice of 1 lemon

1 large bunch kale, stemmed and torn into pieces
2 ripe peaches, sliced
1 pint blackberries
1/2 cup chopped pecans, toasted
1/2 cup crumbled blue cheese

All you do:
1. Combine dressing ingredients in a blender until smooth, about 10 seconds.
2. Place kale in a large mixing bowl. Pour dressing over and massaged with your (clean!) hands for 1 minute.
3. Transfer salad to a serving platter and top with sliced peaches, blackberries, toasted pecans and blue cheese. Serve immediately or keep cold until ready to serve.