Here is what we are having for dinner next week...
Sunday - Citrus roasted salmon with sping pea puree - See below for the recipe
Monday - Rosemary Meatballs
Tuesday - Potato, green cabbage, and leek soup with lemon creme fraiche
Wednesday - Pea puree with shrimp and scallops
Thursday - Mango Chicken Salad
Friday - Dinner out
Saturday - Paprika shrimp with walnuts
Citrus-Roasted Salmon with Spring Pea Sauce - Power Foods
Citrus Roasted Salmon
Freshly grated zest of 1 lime
2 tsp sugar
Coarse salt and freshly ground white pepper
1 tsp coriander seeds, crushed
1 side wild Alaskan salmon (about 3 lbs.) trimmed of fat and excess skin, small pin bones removed with tweezers
2 Tbsp extra-virgin olive oil
Pea shoots or watercress for garnish
1. Finely grate the zest of 2 oranges and 2 lemons. Cut the remaining orange and lemon into 1/4-inch think rounds. Stir together citrus zests (including lime), sugar, 2 tsp salt, 1 1/2 tsp pepper and the coriander in a small bowl.
2. Place salmon, skin side down, in a nonreactive (glass or ceramic) baking dish large enough for it to lay flat. Rub spice blend all over salmon. Cover with plastic wrap and refrigerate for 2 hours.
3. Remove salmon from refrigerator. Wipe off spice blend with paper towels. Let fish stand at room temp for 20 minutes. Preheat oven to 400 degrees F.
4. Arrange half the orange and lemon rounds in a single layer in a large roasting pan; place salmon, skin side down on top. Rub the oil all over salmon. Roast until opaque throughout, about 17 minutes. Remove from oven; cut salmon crosswise into 8 pieces.
5. To serve divide sauce among eight serving plates, and top each with a piece of salmon. Garnish with pea shoots and remaining orange and lemon rounds.
Spring Pea Sauce
Makes 3/4 cup
You can make this sauce with thawed frozen peas instead of fresh, in which case they don't need to be blanched.
1 1/3 cup shelled fresh peas
1 1/2 cup loosely packed trimmed watercress (1/2 bunch)
1 1/2 Tbsp cold unsalted butter, cut into small pieces
1. Prepare and ice-water bath. Bring a pot of water to a boil. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.
2. Drain peas and watercress, then puree in a blender until smooth, adding 4 - 5 Tbsp water to thin (mixture should be just thick enough to coat the back of a spoon).
3. Pass puree through a find sieve into a small saucepan. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat. Season sauce with 1/2 tsp salt (or to taste). Serve warm.