Recipes

Salmon with Dill Sauce,

Spinach and Mushroom Saute,

and Pine Nut Cous Cous 

 

Salmon with Dill Sauce

• 4 (6-oz) Salmon fillets, with or without skin
• 2 tbsp olive oils
• 1 1/2 cups creme fraiche (or sour cream as a sub)
• 1 tbsp fresh lemon juice
• 1 tsp fresh lemon zest
• 3 tbsp finely chopped shallots, slowly sauteed in olive oil until golden brown, about 10 minutes
• 1/3 cup chopped fresh dill
• 1 garlic clove, minced
• 1-2 tbsp Dijon mustard (Grey Poupon or any white wine-based Dijon is good)
• salt & pepper to taste

1. In a small bowl whisk fresh dill, creme fraiche (or sour cream if using), cooked shallots and Dijon mustard together. Season with pepper and salt to taste, blend well. Let stand for at least 30 minutes at room temperature. 

2. Brush each fillet lightly with olive olive all over, especially on skin (if using).  Rub minced garlic on all fillets. Season well with salt and pepper and sprinkle zest on flesh, set aside.

3. Meanwhile heat olive oil in skillet over medium-high heat.  When hot, lay salmon, skin side down and reduce heat a bit. Spoon 1/3 of dill sauce over flesh as cooking. Do not move fillets, allow to cook for 6-7 minutes, flip and cook additional 3-4 minutes. Remove salmon from skillet and keep warm.  Reduce heat to low and pour remaining dill sauce in skillet, cook until heated through, about 1 minute and serve over salmon.

Spinach and Mushroom Saute

• 1 pint of white mushrooms, chopped
• 10-oz fresh spinach, roughly chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Salt & pepper to taste
• 1-2 tbsp balsamic vinegar

1. Heat olive oil over medium heat in large skillet. Add garlic, cook less than a minute. Add mushrooms and cook about 5 minutes, add balsamic vinegar and continue cooking until mushrooms release their juices, about 5 minutes more.
2. Stir in spinach and continue cooking until just wilted. Season with salt and pepper, and serve.

Pine Nut Cous Cous

• 1 tbsp unsalted butter
• 1/4 cup chopped shallots (1-2 shallots)
• 3 cups chicken stock, preferably homemade, or water
  
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 cups cous cous
• 1/2 cup pine nut, toasted
• 2 tbsp chopped fresh flat-leaf parsley 

1. In small skillet toast pine nuts until fragrant and golden brown. Set aside to cool. 

2. Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts and parsley and fluff with a fork to combine. Serve hot.