Posts tagged ‘Tomatoes’

January 24, 2012

Pan Roasted Salmon with Tomato Feta Salad

Pan Roasted Salmon with Tomato & Feta Salad

I rarely get to cook salmon at home. I could eat it every night if that was an option, but the old ball and chain hates it. So when work had him away overnight, I jumped at the chance to make this dish for my daughter and I. Luckily she really enjoys most fish, so smiles were all around with this meal. I’ve never been able to master grilling salmon. If anyone has a trick to keep it from sticking to the grill, please send it along. I know the rules of cleaning and oiling the hot grill… then rubbing the fish with oil and when you put it on the grill leave it alone. I fight my desire to move it around, but invariably it sticks. Not pretty. This pan roasting technique is fairly infallible. A quick sear on one side, flip it over and throw the whole pan in the oven to finish cooking.

I had some whole wheat pita in the house, so we went the Greek route with this meal. I love to chop up lots of tomatoes and herbs, and mix it with crumbled feta. The tomatoes release their juices and it all comes together as a nice little topping for the salmon.  Put the whole thing in a warm pita with some hummus and you’ve got a really great dinner.

INGREDIENTS FOR THE SALMON 

  • Fresh salmon fillets, skin removed
  • Drizzle olive oil
  • Kosher salt & pepper

Preheat your oven to 400 degrees. Rub the salmon fillets all over with a little olive oil, salt and pepper. Heat a large skillet on medium-high heat and add a few tablespoons of olive oil. Place the salmon skin side up in the pan. Restrain yourself and don’t touch it. Let it sear for about 3 minutes. The fish will start to release itself. Flip it over, it should be nicely browned. Place the whole pan in the preheated oven for another 5-7 minutes or until the salmon is cooked to your liking. That’s it.

INGREDIENTS FOR TOMATO & FETA SALAD (Makes 2 1/2-3 cups)

  • 2 cups tomatoes, chopped
  • 1 clove garlic, finely minced
  • 2 tsp fresh oregano, chopped
  • 1/2 cup loosely packed fresh parsley, chopped
  • 1 cup crumbled feta
  • 1 tbsp fresh lemon juice
  • Pinch of red pepper flakes
  • Kosher salt & pepper to taste
  • Hearty drizzle of olive oil

Place all the ingredients in a bowl and toss together with enough olive oil to coat. Set aside for 15min in the refrigerator to allow the flavors to come together. Enjoy!

*If my daughter wasn’t eating this, I’d add about a 1/4 cup of chopped kalamata olives. She hates olives, what can I do? You can also serve this tomato salad as a starter with some olives and bread.


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December 21, 2011

Decadent Hot Artichoke Dip

Decadent Hot Artichoke Dip

Do you have company coming for the holidays? Here’s an easy starter that requires little effort, with delicious results. This recipe was given to me by a very special friend. A long time ago she invited my family to spend Christmas Eve at her home. We’ve been showing up every year since. It’s become a tradition we really look forward to. One Christmas Eve, her eldest daughter whipped up this fantastic hot artichoke dip. With minimal persuasion they shared the recipe with me. It has become one of my go to appetizers that everyone loves. What’s particularly great about this recipe is that you can put it together the day before and store it in the refrigerator right in the baking dish. When you’re ready to serve, just throw it in the preheated oven for 20-25 minutes and you’re done. I always serve this with Baked Tostitos Scoops tortilla chips. You can serve this with crackers or schmear it on crostini. I should warn you, this is not diet food. It’s decadent, sinful and cheesy – just perfect for the holidays.

INGREDIENTS

  • 14oz can quartered artichokes packed in water, drained and roughly chopped
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 8oz shredded swiss cheese (about 2 cups)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced
  • 2 tbsp grated parmesan cheese
  • 2-3 tbsp fresh parsley, chopped

Preheat the oven to 350 degrees.

Combine all the ingredients in a bowl and transfer to an 8 inch casserole.

Bake uncovered for 20-25 minutes until bubbly and hot.

Can’t get any easier than that! Enjoy!

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