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In the Kitchen: Making slow-roasted salmon
salmon

When it comes to salmon filets, most recipes call for a quick sear with fairly high heat and then either finishing in the oven or perhaps grilling the fish. 

If you want the most tender and succulent salmon you have ever had, try this slow roasted method. 

The water in the cake pan keeps the heat quite moist which in turn keeps the salmon moist. The salmon is delicious on its own, but even better when paired with this mustard dill sauce.


Slow-roasted salmon with mustard dill sauce

1 ½ tablespoons olive oil

4 (6-ounce) salmon filets

1 tablespoon fresh thyme leaves

Zest of 1 lemon

1/2 teaspoon salt

1/4 teaspoon pepper

Lemon wedges

Mustard dill sauce (recipe follows)

 

Preheat the oven to 275 degrees. Spray a rimmed baking sheet with non-stick oil. Place salmon filets on baking sheet. In a small bowl, combine thyme leaves, olive oil and lemon zest. Spread mixture evenly on each salmon filet. 

Fill a cake pan half full with hot water and place on the bottom rack in the oven. 

Add salmon to the oven and roast for 20-25 minutes until salmon flakes easily. Serve with mustard dill sauce and lemon wedges.

 

Mustard dill sauce

1 cup sour cream

1/3 cup fresh dill, minced

3 tablespoons finely minced onion

1 tablespoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

Pinch of salt and pepper

 

Whisk together all ingredients. Let stand at room temperature for an hour before serving.  

 •    •    •

Israeli couscous are tiny pasta balls that are delicious when lightly toasted.


Israeli couscous with asparagus and peas

4 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

Zest of 1 lemon

1 1/3 cups Israeli couscous

1 ¾ cups chicken broth

1/2 teaspoon salt

1/4 teaspoon pepper

2 ½ cups asparagus, cut into bite sized pieces on the bias

1 cup frozen peas, thawed

1/4 cup chives, minced

1/2 cup parmesan cheese, grated

 

In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, one garlic clove, and lemon zest, and set aside. In sauce pan, heat 1 tablespoon olive oil and add couscous. 

Add salt and pepper and cook stirring often until couscous is golden brown, about five minutes. Add chicken broth, bring to a boil and then lower heat, cover and simmer 10 minutes until tender. Meanwhile, heat remaining olive oil over medium-high heat. 

Saute asparagus, garlic and peas. Cook three to four minutes until asparagus is crisp tender. Add asparagus and pea mixture to a bowl. Add cooked couscous to the asparagus and peas and stir in chives and cheese. Taste for seasoning and add more salt and pepper if needed.

•    •    •

Sometimes you just need a sweet ending to a delicious dinner. 

These apple turnovers and a snap to make — thanks to store-bought puff pastry sheets. These also freeze beautifully so go ahead and make all of them.


Apple turnovers

1 package puff pastry, thawed according to package directions

1 Granny Smith apple, peeled, cored and chopped into small pieces

1 Gala apple, peeled, cored, and chopped into small pieces

1/4 cup sugar

1 tablespoon flour

3/4 teaspoon cinnamon

1 egg white

Vanilla glaze:

1 cup powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk

 

Preheat oven to 400 degrees. Place parchment paper on baking sheet. Cut each piece of puff pastry into four squares, so you will have eight total. 

In a bowl, combine apples, sugar, flour and cinnamon. Spoon about ¼ cup of apple mixture onto the corner of each square and fold over to make a triangle. Use fork to crimp edges. Brush each apple turnover with egg white. 

Bake for 15-18 minutes until golden brown. Cool slightly on a rack. For vanilla glaze, combine powdered sugar, vanilla and milk. Drizzle each apple turnover with vanilla glaze.