SALMON
MADE SIMPLE
CONTENTS Baked Salmon in Foil Vegetable Couscous Slow Cooker Mushroom Barley Risotto
NOTES FROM THE CHEFS Salmon makes the perfect meal: easy to prepare and healthy. Try this delicious recipe any night of the week for a no-stress dinner. Enjoy the Baked Salmon in Foil with the Vegetable Couscous or the Slow Cooker Mushroom Barley Risotto. Both are perfect for spring and provide a familiar comfort during these unfamiliar times. Happy cooking, Executive Chef, Sergio Villa Chef Manager, Barbara Prado
BAKED SALMON IN FOIL Yield: 4 servings • • • • • • • •
4 (5 ounces each) salmon 2 teaspoons olive oil plus 2 tablespoons Kosher salt and freshly ground black pepper 3 tomatoes, chopped 2 chopped shallots 2 tablespoons fresh lemon juice 1 teaspoon fresh chopped oregano 1 teaspoon fresh chopped thyme
Directions: Preheat the oven to 350 degrees Sprinkle salmon with 2 teaspoons olive oil, salt and pepper. Stir the tomatoes, shallots, 2 tablespoons lemon juice, oregano, and thyme in medium bowl and mix. Place salmon fillet, oiled side down, on top of a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of foil over the fish and tomato mixture, covering completely, seal the packets closed. Place the foil packets on a heavy large baking sheet. Bake until salmon is just cooked through about 25 minutes. Using a large metal spatula, transfer the foil packets to plates. This dish will go well with steam rice and asparagus or a fresh spring mix salad.
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VEGETABLE COUSCOUS Yield: 4-6 Servings Seven vegetable stew: • 3 cloves garlic, smashed • 1 medium yellow onion, medium diced • 1 large carrot, peeled and cut into 2-inch chunks • ½ fennel bulb, thickly sliced lengthwise, root end intact • 1/3 cup raisins • 1 tablespoon peeled, chopped, fresh ginger • 1 tablespoon kosher salt • 2 teaspoons each ground cumin, paprika, and sugar • 1 ½ teaspoons ground turmeric • 1/8 teaspoon ground cloves • 1 cinnamon stick, snapped in half • 2 cups vegetable broth • 1 diced red bell pepper • 1 small zucchini, cut into 2-inch rounds • 2 cups fresh cooked chickpeas or 1 can of chickpeas • 4 tablespoons chopped parsley • 1 large tomato diced or small can drain dice tomato Directions for the stew: Combine the garlic, onions, carrots, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot. Add 2 cups vegetable broth and bring to a boil, cover pot and reduce the heat and simmer until the vegetables are cooked half way. Add the bell pepper, zucchini, chickpeas, parsley, tomatoes and simmer for another 15 minutes until the vegetables are tender. Remove the cinnamon stick. 2
VEGETABLE COUSCOUS CON’T Couscous: • • • • •
2 cups cold water 1 tablespoon unsalted butter 1 ½ cups uncooked couscous ½ cup sliced toasted almonds (optional) Harissa to taste (optional)
Directions for the Couscous: Bring the water to a boil with the butter and salt in a small sauce pan. Stir in the couscous, pull the saucepan off the heat and cover. Set aside until the water is absorbed and the couscous is plump, about 5 minutes. How to serve the Vegetable Couscous: Place couscous on the bottom of your serving bowl and top with the vegetable stew, toasted almonds and sprinkled with Harissa and serve.
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SLOW COOKER MUSHROOM BARLEY RISOTTO Yield: 4 Servings • • • • • • • • • •
2 tablespoons extra virgin olive oil 1 large onion, finely chopped 1 pound of cremini mushrooms, sliced 1 ½ cups pearl barley 4 sprigs thyme 8 ounces carrots, finely chopped 3 cups of vegetable broth 1 tablespoon sherry vinegar ¼ cup chopped fresh flat leaf parsley 2/3 cup of parmesan cheese, shaved (optional)
Directions: Heat the olive oil in a large skillet over medium heat. Add the onions and 1/8 teaspoon of each salt and pepper. Stirring occasionally until lightly browned about 5 minutes. Add the mushrooms, stirring until browned about 2 minutes. Stir in barley and thyme until barley is golden brown. Transfer to slow cooker and add the carrots, broth, 1 ½ cups water and ¼ teaspoon kosher salt. Cover and cook on high heat until the liquid is absorbed and the barley and carrots are tender, about 3 hours. Discard the thyme and stir in parmesan cheese, vinegar. Taste and add more kosher salt and pepper if needed.
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