Wednesday, March 14, 2012

Rainy Wednesday

We have not had rain in months and we are definitely getting it this week. It was pouring rain this AM which made for a lovely commute/walk to work. Blah!

Last night, I made a YUMMY dinner. We had Barefoot Contessa's Roasted Salmon with Herbs and a Lemony Asparagus salad courtesy of the blog, Running To The Kitchen.

Here is the Salmon Recipe:

1 (2- to 2 ½-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
¼ cup good olive oil
2 tablespoons freshly squeezed lemon juice
½ cup minced scallions, white and green parts (4 scallions)
½ cup minced fresh dill
½ cup minced fresh parsley
¼ cup dry white wine
Lemon wedges, for serving

Preheat the oven to 425 degrees.

Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.

In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.

Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Here is the recipe for the Asparagus Salad. The only change I made was that I cooked the asparagus in a pan with some EVOO rather than eat it raw.

(Photo from Running To The Kitchen)
  • 1 large bunch of asparagus, washed, ends cut off and thinly sliced lengthwise
  • 1 pint cherry tomatoes, halved
  • juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • salt & pepper
  • 2 tablespoons fresh parsley, chopped
  • parmesan cheese, shaved using a vegetable peeler for garnish
  1. Combine asparagus and tomatoes in a medium bowl.
  2. In a small bowl, whisk together olive oil, lemon juice and salt & pepper.
  3. Pour over asparagus and tomatoes and toss to coat.
  4. Transfer to a serving dish and top with parmesan and parsley.
  5. Serve cold.

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