- 2
Ingredients
- 1 . Rosemary roasted
- 2 bunches fresh rosemary
- 1 large red onion thinly sliced
- 2 large lemeons thinly sliced
- 1/3 cup olive oil
- 2 . lemon and basil
- 2 c fresh basil leaves thinly sliced crosswise
- 1 large shallot thinly sliced crosswise about 1/4 c
- grated zest of 1 lemon 2 to 3 t.
- 2 T lemon juice
- 1 T olive oil
- 3 . Rosted with white wine sauce (321 Cal)
- 1 T salt
- 2 t. flour
- 1 c white wine
- 1 T chopped fresh chives
- 4 . Herb Crusted salmon
- 3 slices white sandwich bread
- 1 c frsh parsley
- 2 T olive oil
- salt and pepper
- 2 T dijon mustard
- 3 T lemon juice
- 5 . Soy Glazed (261 cal)
- 1 T soy sauce
- 1 T honey
- 1 t fresh ginger
- 6 . 2 T minced shallots
- 1 T fresh tlyme or 1 t dryed
- 3 T honey
- 1 T dijon mustard
- new
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 teaspoons chopped fresh dill
- 2 teaspoons fresh lemon juice
- 4 (6-ounce) sustainable salmon fillets
Preparation
Step 1
1. oven 500
layer half rosemary in single layer. then sliced red onion. then salmon. Salt and pepper. Rest of rosemary then lemon slices. Drizzle with oil. roast until just cooked about 20 min.
2. season salmon with salt and pepper arrange in baking dish. Stir remaining ingredients. divid over salmon. cover with foil and marinate 20 min.
325 bake still covered 20 to 25 min.
3. oven 450. salmon seasoned roast about 15 min.
in saucepan melt butter ib neduyn, add flour and cook, whising 2 min. add wine and bring to boil. reduce to simmer and cook luntil liquid is reduced in half 8 to 10 min. Stir in chives season with salt and pepper
4. oven 450. in food processor combine bread, parsley and 1 T. oil, season with s & p. PUlse until coarse crumbs form
Season salmon on prepared sheet with s & p. Spread with crumb mixture. Roast 11 to 13 min.
5.Heat broiler. 4 inches from heat. Line baking sheet with foil. Whisk ingredients, brush salmon. Broil until brouwned. 5 to 6 min.
6. combine first 6 ingredients Brush over fish. boril or grill 6 min on each side.
new
1. Preheat oven to 400°.
2. Combine cauliflower, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt on a baking sheet; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring after 10 minutes.
3. Combine mustard, honey, dill, and juice in a small bowl. Arrange fillets, skin sides down, on a foil-lined baking sheet coated with cooking spray; sprinkle with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Spread mustard mixture evenly over fillets. Bake at 400° for 17 minutes or until desired degree of doneness. Serve fillets with cauliflower.