Friday, November 16, 2012

An Anti-Inflammatory Salmon Dinner

This is a simply fabulous dinner for two or three. You can easily multiply the recipe, make the salsa the morning of the dinner, and cook the carrots for longer than the stated time.  The goal here is to get the house smelling wonderfully, serve up a healthy meal, and have a fantastic presentation that is sure to be an eye-pleaser for your guests.  And if you clean the dishes as you go along, you won't have a huge mess on your hands.  We use the same pot for the carrots twice, and we use the same skillet for the salmon twice also, as we return the dish for more flavor and the finishing touches!  


Salmon with Dill and Olives

Baby Carrots with Dill, Parsley, and Garlic

Papaya and Tomato Salsa with Cilantro


Papaya and Tomato Salsa with Cilantro

1/2 cup fresh papaya, chopped
3/4 cup fresh tomatoes, chopped
1/4 cup fresh cilantro, chopped

Place all items in a small serving bowl and refrigerate to cool down while the other items are cooking. Sure to be a crowd-pleaser and a great pairing with the salmon and dill. Go ahead and throw away the stems and core of the tomato, cleaning your counter before proceeding with the carrots and salmon.  You'll be glad you did, and the kitchen will look much cleaner. Serves 2 or 3.

Baby Carrots with Dill

1 1/2 cups water
1 cup baby carrots
Dash of salt
2 tablespoons extra-virgin olive oil. Do not substitute.
1/4 teaspoon fresh garlic, chopped finely
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped

Bring water to boil and then add baby carrots.  Bring to boil again, then simmer on medium for 40 minutes.  Do not discard carrot water as it contains water-soluble vitamins.  Check for doneness and then remove all carrots to a cutting board.  Reserve water in a cup. While chopping carrots, saute garlic in same pot.  This will make the house smell wonderful and the neighbors will get hungry. Add parsley and dill.  Then add all the chopped carrots.  Simmer and stir frequently; do not leave the pot.  Gradually use all the reserved water to replenish with vitamins.  Carrots will stay hot for some time because of their nature, but you can simmer them for 2 minutes on medium high when it is time to serve. Serves 3 or 4.

Salmon with Dill and Olives

Atlantic salmon, farm-raised                                 4 fillets
Olive Oil                                                               2 teaspoons per fillet
Black and Green Olives, chopped finely              1 teaspoon per salmon fillet
White or wheat flour, unbleached                         1 tablespoon
Half and half                                                         2 tablespoons

Pour olive oil into skillet on medium high. Add salmon filets, then top with chopped olives.  Cover.  Let simmer for 10 - 15 min.  The olives will bake into the top of the salmon.  Turn over carefully and then Cover again.  Let simmer again for 10 min.  Return to original position and cook for 5 more minutes.  You can turn off the skillet and finish dinner preparations for the baby carrots and the salsa, as you will return the fillets to the skillet for sauce and heating up. Check for doneness and allow for additional cooking if desired.  Remove salmon from skillet.

Keep skillet on medium.  Drizzle flour onto leftover oil.  Whisk rapidly, crushing lumps.  Slowly add half and half, simmer.  Sauce thickens. May add water to thin.  For serving, return salmon fillets to skillet and cook on medium high for 2 min. Dot top of fillet with spots of sauce for extra yumminess.

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