Okay..........for 4 servings
Buy salmon filets to suit the size of your dinner crowd -- about 1/4 pound per person. (Skin on) (I used 1 1/2 pound for 4 servings)
2 - 3 avocados, depending on avocado size
1 pound asparagus
a lemon
balsamic vinegar
salt, pepper,
olive oil
herb blend
Avocado salad
Make a trip to the salad bar when you buy the fresh salmon and buy:
purple onion
garbanzo beans
green onions
cherry tomatoes
green peas
mushrooms
lots of fresh grated parmesan cheese
-- i guess about 3 - 4 cups of fresh veggies in all
Rinse and pat dry salmon filets. Heat a heavy skillet with lid to med.high heat. Add 1 tablespooon olive oil and swirl to coat skillet. Add salmon, skin side down and let sizzle a minute or so. Reduce heat to med. low and drizzle salmon with a bit of balsamic, a squeeze of fresh lemon, a sprinkle of salt and pepper, a pinch of herb blend that you like and then 2 - 3 tablespoons chopped fresh parsely. Cover and let the salmon cook through slowly -- I reduce heat to low and let it cook about 10 - 15 minutes (enough time for a glass of wine or a cocktail).
While salmon cooks, wash and trim asparagus. Heat a smaller covered skillet over medium heat. Add just-rinsed asparagus and enough water dripping on it to steam it through. Sprinkle with any herb blend you like and Roast slowly also over low heat, covered, for about 10 minutes. When plating, give it a squeeze from fresh lemon.
When salmon is done, turn off heat and remove pan from stove. Slice 1 avocado into thin slices and lay them, in line, overtop the salmon. Sprinkle with lite sprinkle of fresh parmesan. Let sit and let the avocado slices heat through.
Prepare salad by adding anothe sliced avocado to the salad bar veggies you purchased and toss with a squeeze of fresh lemon and a dash of EVOO and fresh herbs.
Excellent dinner -- we are still licking our chops!
Buy salmon filets to suit the size of your dinner crowd -- about 1/4 pound per person. (Skin on) (I used 1 1/2 pound for 4 servings)
2 - 3 avocados, depending on avocado size
1 pound asparagus
a lemon
balsamic vinegar
salt, pepper,
olive oil
herb blend
Avocado salad
Make a trip to the salad bar when you buy the fresh salmon and buy:
purple onion
garbanzo beans
green onions
cherry tomatoes
green peas
mushrooms
lots of fresh grated parmesan cheese
-- i guess about 3 - 4 cups of fresh veggies in all
Rinse and pat dry salmon filets. Heat a heavy skillet with lid to med.high heat. Add 1 tablespooon olive oil and swirl to coat skillet. Add salmon, skin side down and let sizzle a minute or so. Reduce heat to med. low and drizzle salmon with a bit of balsamic, a squeeze of fresh lemon, a sprinkle of salt and pepper, a pinch of herb blend that you like and then 2 - 3 tablespoons chopped fresh parsely. Cover and let the salmon cook through slowly -- I reduce heat to low and let it cook about 10 - 15 minutes (enough time for a glass of wine or a cocktail).
While salmon cooks, wash and trim asparagus. Heat a smaller covered skillet over medium heat. Add just-rinsed asparagus and enough water dripping on it to steam it through. Sprinkle with any herb blend you like and Roast slowly also over low heat, covered, for about 10 minutes. When plating, give it a squeeze from fresh lemon.
When salmon is done, turn off heat and remove pan from stove. Slice 1 avocado into thin slices and lay them, in line, overtop the salmon. Sprinkle with lite sprinkle of fresh parmesan. Let sit and let the avocado slices heat through.
Prepare salad by adding anothe sliced avocado to the salad bar veggies you purchased and toss with a squeeze of fresh lemon and a dash of EVOO and fresh herbs.
Excellent dinner -- we are still licking our chops!
on February 25, 2012, 1:55 am
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