They say eating out all the time is fattening since at least at home you can control the amount of fat you put in foods. So I am going to spend the first week of the new year cooking at home.
We'll start off with a healthy Salmon dish since at Stew Leanord's back by my parent's house I brought back fresh salmon filets on sale for $3.99 a pound (can't find that in NYC!)
I'm spoiled with Salmon as I used to travel to Alaska for work and salmon here tastes nothing like the phenonenal salmon there. I will post tomorrow to give you some info on Stew Leonard's.. It's a food fanatic paradise.
Poached Salmon Fillets With Dill-and-Ginger Vinaigrette
4 boneless salmon fillets with skin on
8 large sprigs fresh dill
1 bay leaf / 4 whole cloves / salt to taste
8 whole black peppercorns
2 T white vinegar
Ginger Vinaigrette (recipe below).
Place the fish fillets in a shallow saucepan with enough water to cover. Add the dill, bay leaf, cloves, slat, peppercorns and vinegar. Bring the water to a boil and simmer for 3 minutes. The center of the steaks can be underdone if desired. If not, cook 2 minutes longer. Do not overcook.
Drain and serve with the giner vinaigrette. 4 serviings.
Ginger Vinaigrette
2 T Dijon mustard
1 T grated fresh ginger
2 T finely chopped shallots
1 t finely chopped garlic
2 T tarragon vinegar
1/4 c diced canned pimentos (optional) Salt and pepper
1/c c olive or corn oil
Place mustard, ginger, shallots garlic, vinegar, pimentos, salt and pepper in mixing bowl. Blend well with a wire whisk.
Add the olive oil, whisking rapidly until well blended.
I served this over couscous with some asparagus. Delicious!
We'll start off with a healthy Salmon dish since at Stew Leanord's back by my parent's house I brought back fresh salmon filets on sale for $3.99 a pound (can't find that in NYC!)
I'm spoiled with Salmon as I used to travel to Alaska for work and salmon here tastes nothing like the phenonenal salmon there. I will post tomorrow to give you some info on Stew Leonard's.. It's a food fanatic paradise.
Poached Salmon Fillets With Dill-and-Ginger Vinaigrette
4 boneless salmon fillets with skin on
8 large sprigs fresh dill
1 bay leaf / 4 whole cloves / salt to taste
8 whole black peppercorns
2 T white vinegar
Ginger Vinaigrette (recipe below).
Place the fish fillets in a shallow saucepan with enough water to cover. Add the dill, bay leaf, cloves, slat, peppercorns and vinegar. Bring the water to a boil and simmer for 3 minutes. The center of the steaks can be underdone if desired. If not, cook 2 minutes longer. Do not overcook.
Drain and serve with the giner vinaigrette. 4 serviings.
Ginger Vinaigrette
2 T Dijon mustard
1 T grated fresh ginger
2 T finely chopped shallots
1 t finely chopped garlic
2 T tarragon vinegar
1/4 c diced canned pimentos (optional) Salt and pepper
1/c c olive or corn oil
Place mustard, ginger, shallots garlic, vinegar, pimentos, salt and pepper in mixing bowl. Blend well with a wire whisk.
Add the olive oil, whisking rapidly until well blended.
I served this over couscous with some asparagus. Delicious!
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