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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Walnut And Mint-Crusted Pan Seared Salmon Over An Arugula-Mint Salad With A Blood Orange Vinaigrette.

Walnut And Mint-Crusted Pan Seared Salmon (3)

Walnut And Mint-Crusted Pan Seared Salmon (4)

Walnut And Mint-Crusted Pan Seared Salmon (2)

I wanted to challenge myself to making dishes using all of my herbs from my gardens. My first was the “Mint Challenge”. I made a trip to the Farmers’ Market to get some inspiration for my dish using mint. I found a beautiful display of blood oranges at the Farmers’ market. I knew that I had to bring a few of home with me.

Mint

Blood Oranges

Blood Orange

Blood oranges originated in Sicily and Spain. They are grown in Calabria. Their juice resembles that of a ruby. Blood oranges are truly one of natures natural wonders. There are three components to this dish, the marinate, the salmon, and the salad dressing.  All three of these will include fresh mint.  What’s really great about this dish is everything can be prepared in advance. All then you’d have to do is cook off the salmon and serve.

I’m starting with the marinate.

Inactive Prep Time: 1 hour
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 2 servings
Tip: Prepare the salad, dressing, and salmon topping while the salmon is marinating.

Ingredients For Marinate:
2-6 ounce center cut salmon fillets, skin removed
1 quart size zip lock plastic bag
1 grated garlic clove
1 teaspoon of crushed red pepper flakes
1 tablespoon Kosher salt
1 blood orange juiced ( substitute regular orange is fine)
2 tablespoon low sodium soy sauce
1 tablespoon Agave nectar
1 tablespoon dried parsley
2 tablespoon of minced mint leaves
1/4 cup of olive oil

Directions:
Place all the ingredients above into a quart size baggie. Place the 2-6 ounce center cut fillets into the bag. Remove all the air. Massage the salmon so both side of the fish are coated. Place the baggie onto a plate and place into the frig for 1 hour.

Walnut and Mint Topping For Salmon:
1/4 cup of chopped walnuts
zest of 1 Blood orange ( substitute regular orange is fine)
2 tablespoons of minced mint leaves

Directions:
Place all the above ingredients, for the topping, into a bowl. Stir to combine and set aside.

Ingredients For Salad And Dressing:
4 cups of Arugula (2 cups per serving)
1/4 cup of roughly chopped fresh mint leaves
1/2 red onion thinly sliced ( in half moons)
1/4 cup of dried cranberries
2 segmented Blood oranges
1/4 cup of thawed frozen peas

Ingredients For Blood Orange Dressing:
1 jelly jar to store dressing
Juice of 1 Blood orange ( regular orange is fine)
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons Agave nectar
1 tablespoon of red wine vinegar
1/4 cup E.V.O.O.

Directions For Salad:
On two serving plates, (seen in pictures above) place 2 cups of arugula leaves on each plate. Divide onion slices evenly and distribute them over the arugula. Same with the peas, dried cranberries, chopped mint, and orange segments.  Place the two prepared salads in the frig until your ready to plate the salmon.

In a measuring cup place all the ingredients above into a measuring cup. Add the extra virgin olive oil last. Whisk together really well. Transfer to a jelly jar with a tight fitting lid. Shake well before using.

Directions For Salmon:
Preheat oven to 375 degrees F. Set the saute pan to medium heat. Let the pan come up to temperature. Take the salmon out of the baggie. Shake off all excess marinate. Place the salmon fillets into the hot saute pan. Sear the salmon for about 2 minutes. Transfer the pan to the oven and cook for another 6-8 minutes. Place the hot salmon fillet onto the chilled salad. Carefully spoon the walnut and mint topping onto the top of the salmon fillet. Shake the dressing jar really well and spoon the Blood orange dressing over the salmon and salad. Serve immediately.

 

 

 

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My Comfortable Place

My Comfortable Place (2)

Spring Flowers

Potting Table (1)

Potting Table (2)

Potting Table

Spathiphyllum

While sitting in my rocking chair, I had a thought. I decided to challenge myself to use each one of my herbs to make really easy and delicious dishes.

Rosemary

My rosemary plant is out back in a different garden. Rosemary. is a much hardier herb and grows to be quite large. Planting the Rosemary in the ground only made sense.

Sweet Basil (2)

Sage

Oregano

English Lavender

Mint

Chives

Sage.JPG

Flat Leaf Italian Parsley

Starting soon, I’ll be profiling each of these herbs and incorporate them into a main or side dish. Fresh herbs bring so much flavor and to any recipe. They give the dish a gourmet touch. Well, I better get started on my first dish! Happy Cooking!

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Reese’s Peanut Butter Cup Ice Cream Pie

Photo Mar 16, 11 36 49 AM

Anyone can make the ultimate ice cream pie. My Reese’s Peanut Butter Cup Ice Cream Pie is one that my family and friends love. I’ve been asked to make these pies all the time for special events. They are always a hit at any special event.

Prep Time: 15 minutes
Inactive Prep Time: 24 hours (chill overnight)
Yields: 2 pies, 8 servings per pie

Ingredients:
4 cups of quartered Reese’s peanut butter cups
2 containers of your favorite chocolate chip ice cream
2 ready-made shortbread pie crusts

Directions:
In a large bowl, scoop out all the ice cream from the two containers. Allow the ice cream to soften for 15 minutes. Chop Reese’s cups into quarter pieces. First, sprinkle about 1/4 cup of chopped Reese’s cups over each of the pie crust. Mix the rest of Reese’s cups in with the softened ice cream. Scoop out equal amounts of ice cream into each pie crust. Place the plastic covers (they come with the pie crusts) back on the each of the pies, and freeze overnight.

Tip: When ready to cut pies, place a large knife into very hot water. Score the top of the pies into the eight slices. This will make for even slices.

 

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