Lemon Roasted Salmon With Escarole Asparagus And Potatoes Food

LEMON-ROASTED SALMON WITH ESCAROLE, ASPARAGUS, AND POTATOES

Steps:

• Cook the salmon:
• Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
• Meanwhile, make the salad:
• Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10-12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3-5 minutes.
• Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
• Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.

SALMON WITH WHOLE LEMON DRESSING

Steps:

• Heat oven to 325 degrees. In a small bowl, combine finely chopped lemon, shallot, oregano and vinegar for the dressing. Season with salt and pepper, and add 1/4 cup olive oil. Set aside.
• Season salmon on both sides with salt and pepper. Place skin-side down in a 9-by-13-inch baking dish (or other 2-quart equivalent). Spoon half the lemon dressing over the salmon, and place in the oven until salmon is just cooked through but still a nice orange-pink in the thickest parts for more of a medium-rare salmon, 15 to 20 minutes, depending on the thickness of the fillet.
• Meanwhile, scatter lettuces onto a large serving platter. Once salmon is out of the oven, use a spoon or spatula to transfer it to the serving platter with the lettuces, leaving behind the skin. Spoon remaining lemon dressing over the salmon and lettuces. Serve alongside cucumbers or radishes, or both, for crunch.

ESCAROLE SALAD WITH ROASTED MEYER LEMON VINAIGRETTE

Steps:

• For the vinaigrette: Heat a cast-iron skillet over medium-high heat. Add 2 teaspoons of the olive oil and 1 tablespoon of the honey. When the honey has melted, stir it together with the oil. Place the lemons, cut-side down, into the honey mixture; cook until the lemons look charred and the honey has caramelized, 2 to 3 minutes. Remove the lemons to a baking sheet and let cool. Set the skillet aside.
• Juice the roasted lemons and add 1/4 cup of the juice to a bowl; whisk in the remaining 1 teaspoon honey and the mustard. Once combined, whisk in the remaining 2 tablespoons olive oil until the dressing becomes emulsified. Season to taste with salt and pepper. Refrigerate until ready to serve.
• For the salad: Return the skillet to high heat. When hot, add the cherry tomatoes and season with salt. Cook until the caramelized honey coats the tomatoes and the tomatoes just begin to char, 1 to 2 minutes. Remove the skillet from the heat.
• Combine the escarole, Treviso, almonds, basil and mint in a large bowl; season with salt and pepper. Toss the salad with the dressing, and then gently fold in the charred tomatoes. Transfer the salad to the serving platter and, using a peeler, shave Parmesan over the top.

SALMON WITH ESCAROLE AND LEMON

Steps:

• Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
• Stir in escarole and 1/2 cup water. Arrange salmon on top; season with salt and pepper. Place 2 lemon slices on each fillet. Cover, and cook until salmon is opaque throughout, 12 to 14 minutes.
• Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole.

SAUTEED ESCAROLE WITH LEMON AND PINE NUTS

Steps:

• Heat oil in Dutch oven over medium high heat. Add garlic, pine nuts and red pepper; saute 2 minutes or until nuts are golden brown, stirring constantly.
• Add broth, lemon juice and escarole; cook 3 minutes or until wilted. Stir in salt and garnish with lemon slices.

LEMON-GARLIC ESCAROLE

Steps:

• Heat butter in a large saute pan and add escarole, a handful at a time, while stirring constantly.
• Add the garlic and toss. Saute until bright green & just tender.
• Season with salt and pepper and sprinkle with the lemon juice and serve.

ROASTED SALMON WITH SPICY CAULIFLOWER

Steps:

• Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
• Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
• Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

LEMON-TARRAGON SALMON OVER ASPARAGUS

Steps:

• Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
• Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
• Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
• Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.

SPICE-RUBBED ROASTED SALMON WITH LEMON-GARLIC SPINACH

Steps:

• Preheat oven to 400°.
• To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
• To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat.
• Place salmon on a platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.