Monday, February 1, 2016

Roasted Salmon with Lemon Relish

Pictured here are Roasted Salmon with Lemon Relish
Roasted Paprika Cauliflower, and Whole-Wheat Orzo 
that has been tossed with a bit of Ramp Pesto.

Makes 4 servings

Recipe from Martha Stewart
Husband-Tested in Alice’s Kitchen

This healthful dish is one of our favorites.  It’s quick to prepare, looks quite elegant on the plate and it tastes wonderful. The relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli. Roast some carrots or cauliflower at the same time to serve along side.

¼ cup pine nuts (almonds can be used as a substitute)
¼ cup raisins (Golden raisins are especially lovely.)
Slivered zest** and juice of 1 lemon
4 skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper
¼ cup chopped fresh parsley
4 Tablespoons olive oil, divided
5 ounces baby spinach (about 5 cups), loosely packed

Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 1-2 minutes. (Watch carefully because the pine nuts will burn if over baked!) Remove from sheet, and reserve.
Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
Place salmon fillets on the same baking sheet; drizzle with 1 Tablespoon olive oil and season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.


**How to sliver lemon zest:  With a sharp vegetable peeler, carefully peel only the yellow part of the lemon into strips (about ½ inch wide.)  With a very sharp knife, slice the strips lengthwise into slivers.

No comments:

There was an error in this gadget