Saturday, May 8, 2010

Recipe: Family Fav & Crowd Pleaser!

I've made these meals for company twice now and everyone has enjoyed them! They aren't too labor intense and the Orzo salad can be made ahead. They are fresh, tangy, and light. I hope you love them as much as we do! (Even my kids devoured their portions)

Slow Baked Salmon with Tomato Orange Basil Sauce and Sauteed Fresh Green Beans
(Serves 6)

3 lbs Salmon, thawed (I use boneless, skinless)*
4 Tbsp Olive oil, divided
Salt and pepper to taste
8 med/large Tomatoes
4 Garlic cloves, fresh pressed
1 medium Orange
1 tsp cornstarch
3-4 Tbsp sliced fresh Basil
1-1/2 lbs fresh Green Beans, tips removed
4 Garlic cloves, fresh pressed
3 Tbsp Olive Oil
Salt and pepper to taste

1. Preheat over to 300F
2. In 2-9x13 pans spread a Tbsp each with olive oil, sprinkle with salt, pepper and a garlic clove each *(if using skin-on fish, don't oil pan, place fish skin side down, and brush fish with oil and season)
3. Arrange thawed salmon in pans and flip to coat both sides in oil/seasonings
4. Bake for 20-30 mins or until light pink and set
1. While salmon bakes, de-core tomatoes and cut in half
2. Squeeze seeds out into trash
3. Using a box grater over a medium bowl, rub cut side of tomato over coarse side of grater until only skin remains and trash skins
4. In a large skillet over medium heat, heat oil, garlic and stir until it smells good
5. Add tomatoes and simmer until liquid from tomatoes evaporates (15 mins, stir occasionally)
6. Zest an orange in a small bowl, squeeze all of it's juice into the same bowl and stir in cornstarch until dissolved
7. Add orange mixture to tomato sauce, return to simmer
8. Add basil
9. Serve salmon with sauce spooned on top
Green Beans
1. Heat oil and garlic over medium heat
2. Making sure pan is hot, add beans, salt and pepper
3. Saute until beans change color, still tender-crisp, to taste

Orzo-Grape Salad with Basil and Toasted Pistachios*

1 lb. Orzo pasta, cooked in salted water according to pkg.
1-1/2 C. shelled pistachios
1/2 C. walnut oil (or EVOO)
2 garlic cloves, pressed or minced
1/3 C. freshly squeezed lemon juice
2 C. seedless grapes (if serving to kids, slice in half)
1-1/4 C. chopped fresh basil (main flavor, don't skip!)
salt and pepper to taste

1. Toast pistachios in oil; heat over low heat until pistachios are coated in oil and are warm (1-3 min, don't let the pan get too hot)
2. Stir in fresh garlic; warm one min and remove from heat
3. Drain cooked Orzo well, transfer to large mixing bowl
4. Fold in pistachios/oil/garlic mixture
5. Fold in lemon juice, grapes, and basil
6. Salt and pepper to taste
7. Cover and chill at least 8 hours, best overnight.
8. Before serving, fold thoroughly again and add more lemon juice to refresh flavors
9. Garnish with more pistachios and fresh basil (optional)

*This one is our alpha favorite! Serves at least 10 and leftovers taste wonderful!

I am also going to post our Pork BBQ Recipe - look back for it soon!

1 comment:

  1. So so delicious! Thanks very much for posting:)