Slow-Roasted Citrus Salmon With Herb Salad

Credit New York Times

Slow-Roasted Citrus Salmon With Herb Salad

Alison Roman

• Yield 4 to 6 servings
• Time 35 minutes

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Romulo Yanes for The New York Times

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where “looks impressive” and “not a ton of work” overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Seafood, Salmon, Weekday, Weeknight, Main Course

2,192 ratings

Ingredients

• 1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
• Kosher salt and black pepper
• 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
• 1 blood orange, mandarin orange or regular orange, thinly sliced
• 6 sprigs thyme, rosemary, oregano or marjoram (optional)
• 1 ½ cups olive oil
• 2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
• Flaky sea salt, for serving

• Nutritional Information

Preparation

1. Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
2. Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
3. Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Endive, Apples, and Grapes

Ingredients

4 Servings

• 2 large unpeeled tart-sweet apples (such as Fuji or Gala)
• 1½ tablespoons salted butter
• 2 large heads of Belgian endive (12–16 ounces total), halved lengthwise
• 4 small clusters green grapes
• 5 small rosemary sprigs
• Fleur de sel or other sea salt
• 2–3 tablespoons water
   

  Preparation

  Quarter and core apples. Using vegetable peeler, shave off thin strip of peel down center of each apple quarter, leaving remaining peel intact. Melt butter in large nonstick skillet over medium-low heat. Add endive, cut side down, to skillet. Add apple wedges, 1 cut side down, to skillet. Add grape clusters and scatter rosemary sprigs over; cook, uncovered, without turning or stirring, until endive is caramelized on bottom and apples are just tender, 15 to 20 minutes. Carefully turn endive, apples, and grapes over; baste with liquid in skillet and cook until apples are very tender, 5 to 10 minutes longer. Season with fleur de sel and freshly ground black pepper.

  Transfer endive mixture to platter. Add 2 to 3 tablespoons water to skillet, scraping up any caramelized bits, forming small amount of sauce. Spoon sauce over endive mixture and serve.

  Recipe by Dorie Greenspan

Winter Quinoa Dressing with Apples and Dried Cranberries

From The Press Enterprise, Dec. 21, by way of the Associated Press.

I first heard about quinoa in college from my math professor, Marty Waltzer, a dedicated environmentalist.  He was excited about some new grain that was supposed to be incredibly nutritious but also inexpensive to grow.  I don't know how inexpensively it can be grown, but it sure ain't cheap to buy!

Hopefully, by the end of this week, I'll know if the purchase was worth it!

Winter Quinoa Dressing with Apples and Dried Cranberries

The exciting protein news on quinoa isn’t necessarily the quantity (though that’s good, too), but the quality.

Quinoa offers all nine essential amino acids in the quantities required to make it a complete protein (unusual for vegetable-based protein sources).

Another bonus: It’s gluten-free, which makes it a great option for hosting gluten-free guests or for families (like mine) that have gluten-free members.

I like to cook up a batch of quinoa on the weekends, then use it during the week much as I would cooked rice — in cold salads, in hot side dishes like a stir-fry, or with stews and sauces.

Sometimes I’ll drizzle warm quinoa with maple syrup and top it with berries and almonds for a hearty breakfast.

My recipe for winter quinoa dressing is a perfect dish for both newbies and quinoa pros. It complements the gorgeous roasts of winter as a side dish, or can be served as a main event for a simple supper.

Winter Quinoa Dressing with Apples and Dried Cranberries

Start to finish: 30 minutes

Servings: 6

11/4 cups uncooked quinoa

13/4 cups low-sodium broth (chicken or vegetable)

1 tablespoon olive oil

2 tablespoons butter

2 sweet Italian turkey sausages, casings removed

2 small celery stalks (or 1 large), chopped (about 1 cup)

1/2 yellow onion, chopped (about 1 cup)

6 ounces fresh mushrooms, roughly chopped

1 apple, cored and diced

1/2 cup dried cranberries

1/4 cup pine nuts

2 cloves garlic, minced

1 teaspoon minced fresh rosemary

2 teaspoons chopped fresh sage

Kosher salt and ground black pepper

In a large microwave-safe baking dish, combine the quinoa, broth and olive oil.

Cover and microwave for 11 minutes, then allow to sit in the microwave for another 2 minutes.

Remove the dish from the microwave and stir the quinoa.

Depending on the power of your microwave, you may need to adjust the cooking time.

Meanwhile, in a large saute pan over medium heat, melt the butter.

Add the sausage and cook, breaking up the meat with a spoon, until the meat is golden, about 7 minutes.

Add the celery, onion and mushrooms, and cook until the vegetables are tender, another 7 minutes.

Add the apple, cranberries, pine nuts, garlic, rosemary and sage, then cook an additional 2 minutes.

Combine the quinoa with the sausage and vegetable mixture and serve immediately.

Nutritional information per serving: 240 calories; 60 calories from fat (25 percent of total calories); 6 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 34 g carbohydrate; 3 g fiber; 8 g sugar; 10 g protein; and 570 mg sodium.

---

Story Source: 

The Associated Press

Story Edition Link: 

December 21, 2014

Story Page Link: 

Page 34

Story Author: 

MELISSA D’ARABIAN

Story Category: 

Food

Story Permalink: http://www.pressenterpriseonline.com/daily/122114/page/34/story/quinoa-d...

Roasted Root Vegetables

I find this recipe works a bit better if I don't add the garlic and the fresh herbs until 20 minutes into the cooking.  Otherwise, they burn.  Just be sure to mix them with the rest of the vegetables so the oil gets mixed in.

Roasted Vegetables

Rated: Submitted By: Saundra Photo By: Beth Wand Sidell Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Servings: 12

"Butternut squash, sweet potato, red peppers, and Yukon Gold potatoes are roasted with olive oil, balsamic vinegar, and herbs in this easy side dish."

Ingredients:

1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered

1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper

Directions:

1.	Preheat oven to 475 degrees F (245 degrees C).
2.	In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3.	In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4.	Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 10/28/2014

Braised Lemon Chicken with Herbs

6 chicken leg quarters
3/4 C flour
2 TB oil
1 Spanish onion, finely chopped
3 cloves garlic, minced
1 C white wine, sweet or semisweet
1 juice of lemon
1 TB honey
2 TB balsamic vinegar
1 1/4 C chicken broth
1 1/2 tsp dried thyme, crushed
1 tsp dried basil, crushed
1/2 tsp dried rosemary, crushed
1 tsp. ground coriander
1/4 tsp salt and freshly ground pepper

Preheat oven to 350 degrees. Coat the chicken with flour.

Heat oil in large ovenproof pan or shallow pot with a lid on medium to high heat.

Add chicken in single layer and sear on both sides for about 5 minutes per side. You may need to do this in batches. Remove chicken.

Add 1 tsp oil to the same pan, saute the onion and garlic until soft. Add the wine and cook until reduced by half. Add the remaining ingredients and cook for about 5 minutes until the flavors are melded.

Add chicken into sauce, spoon sauce over to cover, and cover pan. Bring to boil.

Place pan in preheated oven, bake for 1 1/2 hours. Serve with sauce.

No-Knead Walnut-Rosemary Bread

From Press Enterprise, AP

Start to finish: 14 hours (20 minutes active)

Makes 1 loaf (10 servings)

1/2 cup (50 grams) coarsely chopped walnuts

2 cups (266 grams) bread flour

1 cup (133 grams) whole-wheat flour

11/4 teaspoons (8 grams) table salt

3/4 teaspoon (2 grams) instant or rapid-rise yeast

2 tablespoons (6 grams) chopped rosemary

11/3 cups (350 grams) cool water (55 degrees to 65 degrees)

Additional flour, wheat bran or cornmeal, for dusting

Heat the oven to 350 degrees.

Place the walnuts in a shallow baking dish, then place in the oven on the middle shelf to toast 10 to 12 minutes.

Set aside to cool.

Once the nuts are cooled, in a medium bowl stir them together with both flours, the salt, yeast and rosemary.

Add the water and stir briefly with a wooden spoon or your hands, just until the dough is barely mixed, about 30 seconds.

The dough should be quite wet and tacky.

If it is not, add 1 to 2 tablespoons more water.

Cover the bowl and let it rise at room temperature for 12 to 18 hours, or until it is more than double in bulk.

After the dough has risen, generously sprinkle a work surface with flour and gently, with the help of a plastic bench scraper, scoop out the dough onto the counter.

Working very quickly, with floured hands, fold the dough inward to the center on all sides to form a seam.

Turn the dough over to form a round with the seam on the bottom.

Generously sprinkle a clean kitchen towel with flour.

Lay the towel flat on the counter and set the dough on top, seam down.

Sprinkle the top of the dough lightly with flour and loosely fold the ends of towel over the dough.

Let the dough rise in a warm place for 1 to 2 hours, or until almost doubled in bulk.

You will know it is ready when you poke the dough and it holds your imprint.

If the dough bounces back, it is not ready.

About 30 minutes before you think the dough is ready, heat the oven to 475 degrees.

Put a rack in the lower third of the oven, and place a covered 41/2- to 51/2-quart casserole dish in the oven to heat.

When the dough has risen, carefully remove the casserole dish from the oven and remove the lid.

With the aid of the tea towel, flip the dough gently, seam side up, into the casserole, put the lid on the casserole and return it to the oven.

Bake for 30 minutes.

Carefully remove the lid and bake until the bread has browned nicely, another 15 to 30 minutes.

Remove the casserole dish from the oven and use a spatula or dish towel to carefully transfer the bread to a rack to cool completely before slicing.

Nutritional information per serving: 180 calories; 40 calories from fat (22 percent of total calories); 5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 30 g carbohydrate; 3 g fiber; 0 g sugar; 6 g protein; and 290 mg sodium.