ROASTED HARICOTS VERTS
Steps:
- Preheat the oven to 375 degrees F.
- Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.
ORANGE TERIYAKI SALMON
Make and share this Orange Teriyaki Salmon recipe from Food.com.
Provided by ratherbeswimmin
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°.
- Combine the first 6 ingredients in an 8-inch square baking dish; stir with a whisk to combine.
- Add fish to baking dish; spoon sauce over fish.
- Bake at 450° for 15 minutes or until fish flakes easily with a fork, basting occasionally with sauce.
POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES
Make and share this Poached Salmon With Tarragon Sauce and Fingerling Potatoes recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make sauce:.
- Pick enough tarragon leaves to measure 1/2 cup (do not pack).
- Chop enough chives to measure 1/3 cup.
- Coarsely chop shallot.
- In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
- Sauce may be made 1 day ahead and chilled, covered.
- Bring sauce to cool room temperature before serving.
- Make Fish:.
- In a deep 10-inch skillet bring wine and water to a simmer, covered.
- Cut salmon into 6 pieces and season with salt and pepper.
- Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
- Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
- When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
- Salmon may be cooked 1 day ahead and chilled, covered.
- Bring salmon to cool room temperature before serving.
- Assemble:.
- Cut potatoes lengthwise into 1/8-inch-thick slices.
- In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
- Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
- Season potatoes with salt and arrange salmon on top of potatoes.
- Garnish salmon with peas.
Nutrition Facts : Calories 619.6, Fat 23.4, SaturatedFat 3.8, Cholesterol 114.8, Sodium 498.9, Carbohydrate 33.8, Fiber 4.2, Sugar 5.4, Protein 50
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