Pecan Crusted Salmon and sides

This one came together quickly and was really yummy!

The spicy pecan crusted salmon came prepared from the grocery store. I didn't touch the green beans except to wash and season them, and the rice was super throw-together. All of that being said, it was tasty!

Ingredients:

• 2 salmon filets, marinated or coated
• 1/2 lb fresh green beans
• 1 c long grain rice
• 1/2 c marsala wine
• 1 c sliced mushrooms
• 2 dashes of soy sauce

Directions:

1. Preheat oven to 350.
2. In a sauce pan, combine 1 c rice, 1 1/2 c water, 1/2 c marsala wine, mushrooms and a few dashes of soy sauce. Bring to a boil then reduce heat to low, and simmer with lid on for 15 minutes. Do not remove the lid while the rice is cooking.
3. Bake the salmon at 350 for 20-25 minutes. About 10 minutes into baking the salmon, pop the green beans in the oven. I topped them with butter, salt, pepper, garlic powder, and drizzled them with honey. Baking for about 10 minutes kept them nice and crisp.

Artic Char with Cucumber-Feta Relish and Ricotta Dumplings

This dish was great for a summer day where I didn't want to bother with the grill and still didn't need to turn on the oven. It was also very easy and quick to make. I have served this fish before but with Jalapeno Goat Cheese Hush Puppies. As I needed Ricotta for tomorrow night's dinner, I made it with the dumplings instead and they were delicious. I used salmon as a substitue for the artic char, they are both in the Salmonidae family.

Artic Char

Serves 4

Ingredients

Relish:

1 12-ounce cucumber, peeled, seeded, diced (about 1 1/2 cups)

3/4 cup coarsely crumbled sheep's-milk feta cheese (about 3 ounces)

1/2 cup chopped red onion

1/2 cup coarsely chopped fresh Italian parsley

6 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 teaspoons finely grated lemon peel

Fish:

4 5- to 6-ounce arctic char (or salmon) fillets with skin

3 tablespoons canola oil

Directions

For relish:

Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

For fish:

Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute. Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange dumplings alongside and serve.

Dumplings

Serves 4

Ingredients

1 and 1/2 cups whole-milk ricotta

1/3 cup grated pecorino cheese, plus more for serving

1 large egg yolk

1 and 1/2 teaspoons grated lemon zest

1 cup plus 2 tablespoons all-purpose flour, plus more for work surface

3 tablespoons unsalted butter

Directions

In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead until dough comes together (do not overwork dough).

Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.

Drop pieces into boiling water. Cook until they plump up and float to the surface, 2 minutes. Drain dumplings and shake off excess water.

In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes.

Add 1 tablespoon butter to skillet containing dumplings and toss to coat. Transfer to a serving bowl and top with cheese.

Salmon, red rice, and eggplant Jo Jo's

This is my twist on an easy way to dress up salmon that's quick and always a hit!

Ingredients:

• 2 four oz pieces of salmon (I got the "tomato basil" ones from the fresh fish market at Giant Eagle)
• 1 c long grain rice
• 1 c water
• 1 can of diced tomatoes (basil, garlic and oregano seasoned)
• 1 egg plant
• 2 glugs olive oil
• salt and pepper
• rock salt ("Jal Jeera" is the Indian name, or "Chaat Masala" ... I think Casey referred to this as "house seasoning")

 Red Rice

1. Combine rice, water and canned tomatoes in a medium pot
2. Uncovered, bring to a rolling boil
3. Reduce heat to LOW, cover, and let simmer 15 minutes.
4. Remove from heat and let stand until the meal finishes cooking. Resist the urge to open the lid when you remove it from the heat. Just let it be, child.

**Get this started because it can sit for as long as the meal takes to cook.

Salmon
1. Preheat oven to 400 F, put salmon on a baking tray

Eggplant Jo Jo's

1. Cut eggplant into 2" rings, slice rings in half (into two half circles), stand the half circles up, and slice them into 2 wedges.
2. Drizzle with olive oil.
3. Season with salt, pepper, rock salt
4. Add to baking tray (with salmon if you're a one pan weirdo like me...)

Bake

1. Bake Salmon and Eggplant at 400 for 15 minutes.

Voila! Fresh, yummy, healthy, and quick! Joe's review: "...the rice came out soft and perfect... I give it a 3.5 out of 4" (Cue: Jolene gives Joe a nasty look and clears throat) "Actually, 3.9 out of 4." Moral of the story, Don't piss off the cook... duh!

Salmon and Couscous Packets

For my first blog recipe I thought I would start with something easy that and anyone can cook. The pearled couscous comes from a box making this dish only semi homemade. I like the Near East brand for the couscous (be sure to get pearled couscous, the larger balls) and for my house seasoning in use Paula Deen's. Also, for the matchstick carrots I like to use the ones that are pre shredded and come in a bag, found in the salad section of the grocery store. They are great for salads the next day. I paired this salmon dish with a light, crisp, carbonated Vinho Verde made by Gazela.

Ingredients

Serves 4

2 (5-ounce) pkgs basil and herb pearled couscous mix, cooked according to directions

4 (4-ounce) skinless salmon fillets

1 c matchstick zucchini 1 c matchstick carrots

1 Roma tomato, thinly sliced
1 lemon, thinly sliced
2 tsp house seasoning blend
Salt & Pepper

2 Tbs olive oil

Directions

1. Preheat oven to 425°F.2. On 4 sheets of parchment paper or aluminum foil, divide couscous evenly. Place salmon fillets over couscous. Top each evenly with zucchini, carrots, sliced tomato, and sliced lemon. Sprinkle with house seasoning, salt and pepper. Drizzle with olive oil. Fold the paper or foil over and seal completely.

3. Bake for 15 minutes, on a baking pan, adding more time if your fish is more than 4oz.