Normally this is just a recipe, but I was thrilled to see that they have started putting the railings on our side of the building, hurrah, maybe we will get them done this year.
This is what we had for supper on Friday night. Only trouble is, they had the water off today and now we still don't have hot water for the dishes!! It's a good recipe though.
Dijon Salmon with Green Bean Pilaf
In this quick dinner recipe, the delicious garlicky-mustardy mayo that tops baked salmon is very versatile. Make extra to use as a dip for fries or to jazz up tuna salad. Precooked brown rice helps get this healthy dinner on the table fast, but if you have other leftover whole grains, such as quinoa or farro, they work well here too.
1 ¼ lbs wild salmon (see Tip), skinned and cut into 4 portions
3 Tbs extra-virgin olive oil, divided
1 Tbs minced garlic
¾ tsp salt
2 Tbs mayonnaise
2 tsp whole-grain mustard
½ tsp ground pepper, divided
12 oz pretrimmed haricots verts or thin green beans, cut into thirds
1 small lemon, zested and cut into 4 wedges
2 Tbs pine nuts1
8-ounce package precooked brown rice
2 Tbs water
Chopped fresh parsley for garnish
1. Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper. Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Mash garlic and salt into a paste with the side of a chef's knife or a fork. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, mustard and ¼ teaspoon pepper. Spread the mixture on top of the fish. Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste and ¼ teaspoon pepper; cook, stirring, until the beans are just tender, 2 to 4 minutes. Reduce heat to medium. Add rice and water and cook, stirring, until hot, 2 to 3 minutes more. Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges
Servings: 4
Author: Carolyn Casner
Source: EatingWell Magazine
Have a great weekend
This is what we had for supper on Friday night. Only trouble is, they had the water off today and now we still don't have hot water for the dishes!! It's a good recipe though.
In this quick dinner recipe, the delicious garlicky-mustardy mayo that tops baked salmon is very versatile. Make extra to use as a dip for fries or to jazz up tuna salad. Precooked brown rice helps get this healthy dinner on the table fast, but if you have other leftover whole grains, such as quinoa or farro, they work well here too.
1 ¼ lbs wild salmon (see Tip), skinned and cut into 4 portions
3 Tbs extra-virgin olive oil, divided
1 Tbs minced garlic
¾ tsp salt
2 Tbs mayonnaise
2 tsp whole-grain mustard
½ tsp ground pepper, divided
12 oz pretrimmed haricots verts or thin green beans, cut into thirds
1 small lemon, zested and cut into 4 wedges
2 Tbs pine nuts1
8-ounce package precooked brown rice
2 Tbs water
Chopped fresh parsley for garnish
1. Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper. Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Mash garlic and salt into a paste with the side of a chef's knife or a fork. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, mustard and ¼ teaspoon pepper. Spread the mixture on top of the fish. Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste and ¼ teaspoon pepper; cook, stirring, until the beans are just tender, 2 to 4 minutes. Reduce heat to medium. Add rice and water and cook, stirring, until hot, 2 to 3 minutes more. Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges
Servings: 4
Author: Carolyn Casner
Source: EatingWell Magazine
Have a great weekend
Hi Jo - so glad the railings are going up ... that's good news - I hope it doesn't cause you too many hassles.
ReplyDeleteLove salmon - always good to have and this looks an interesting recipe ... cheers Hilary
Yes Hilary, I just wonder how long it's going to take them to get to us. But at least there's hope.
DeleteThis was delicious, I will certainly be making it again.
We still do not have drinkable water. Maybe tomorrow. Over 300,000 were affected by the break. Still waiting for testing to be complete. What a mess. Glad you have railings in your future.
ReplyDeleteWhat a pain Denise. I think I would still be boiling my water for a while even when they say it's safe.
DeleteSo am I.
Let's hear it for railings!
ReplyDeleteOh definitely Alex. I was so excited when I saw what they were doing I couldn't wait to tell Matt. (I was downstairs at exercise class)
DeleteHope they are finished before the snow flies!
ReplyDeleteI'm told that they will work even it does JoJo. We'll see.
ReplyDeleteWoohoo. Here's to them being done before the end of the year.
ReplyDeleteGot everything crossed Ivy
Delete