Salmon Roasted with
Tomatoes & Olives
Take advantage of tomatoes that are luscious and in season to enhance your many dishes. Tomatoes go particularly well with this salmon recipe.
- 2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges
- ½ medium onion, peeled and cut into thin wedges
- 2 cloves garlic, minced
- 1 Tbs extra-virgin olive oil
- 1/3 cup pitted Kalamata olives, coarsely chopped
- 1 Tbs chopped fresh rosemary
- 1/4 tsp salt
- Freshly ground pepper, to taste
- 1 ¼ pounds salmon fillet, (about 1 1/2 inches thick), skin removed, cut into 4 portions
- orange zest
Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.
Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450°.
Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.
Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.
Tip: How to Skin a Fish Fillet
You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself. Place the fillet, skin-side down, on a cutting board. Use a thin sharp knife to cut between skin and flesh at the tip. Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.
Couscous with Chickpeas,
Summer Fruit, and Cilantro
Couscous is one of those super easy to make grains that hardly requires cooking, just some boiling water poured over it and it will fluff up in no time. This recipe is a breeze to prepare and is chock-full of heart-healthy summer fruit. The cilantro adds a bit of a tangy lemony taste to dish.
- ½ cup water
- ¼ tsp ground allspice (optional)
- 1 cup orange juice
- ½ tsp salt
- ¾ cup whole wheat couscous
- 2 Tbs olive oil
- 1 med onion, sliced
- 1 med red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tsp turmeric (optional)
- 1 can (15 oz) chickpeas, rinsed and drained
- ½ cup fresh apricots, sliced
- ½ cup fresh sliced mangoes
- ½ cup dried sweetened cranberries
- 3 tsp chopped fresh or dried cilantro
Combine water, allspice, ½ cup of the orange juice, and ¼ teaspoon of the salt in saucepan over medium-high heat. Bring to a boil, stir in couscous, cover, remove from heat, and let stand 5 minutes. Fluff with fork.
Heat oil in large non-stick frying pan over medium-high heat while couscous cooks. add onion, pepper, garlic, and turmeric. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add chickpeas, apricots, mangoes and cranberries. Cook, stirring occasionally, 2 minutes.
Pour in remaining ½ cup orange juice and stir for 1 additional minute. remove from heat and mix in cilantro and remaining ¼ teaspoon salt. Serve over couscous.
Prep: 10 min
Cook: 15 min
Total: 25 min
Refreshing Broccoli Salad
- 4 cups frozen broccoli florets
- 1 8-ounce can hearts of palm, rinsed and sliced
- 3 Tbs dried cranberries
- ½ cup pine nuts
- 1 tsp sea salt or to taste
- ¼ tsp cayenne pepper (optional)
- Freshly ground pepper , to taste
- 1 clove garlic, minced
- 1/4 cup low-fat mayonnaise
- 1/4 cup olive oil
- 2 Tsp cider vinegar/ or lemon juice
- 1 /2 tsp sugar (optional)
Whisk dressing ingredients in a large bowl. Add broccoli, cranberries, pine nuts, hearts of palm, salt and pepper; stir to coat with the dressing.
Serves 6, 1 scant cup each
Preparation Time: 20 minutes
Mediterranean Quinoa Salad
Quinoa is one marvelous grain that is high on the nutrition list, It is gluten free and as flavorful as you make it. Combining it with the Mediterranean diet is a wonderful option to a nourishing one dish meal.
- 1 cup quinoa, uncooked
- 2 ½ cups water
- 1 cup cherry tomatoes, halved
- 1 small English cucumber, chopped
- 1 small red onion, thinly sliced
- 1 cup chick peas or other favorite cooked bean
- Greek Crumbled Feta cheese
- 10 cups torn romaine lettuce
- ½ black olives sliced
- ½ cup olive oil
- 3 Tbs lemon juice
- 1 tsp sugar
- Onion powder, garlic powder, black pepper to taste
Cook chickpeas in a large pot with salt, pepper and one onion; (this can be done the day before to expedite the dish).
Bring water and quinoa to boil in saucepan on high heat; lower flame and simmer on medium-low heat 30 min. or until liquid is absorbed. Cool.
Combine tomatoes, cucumbers and onions in medium bowl, with the cooked chick peas or beans. Add dressing; toss to coat.
To assemble, line a platter with lettuce; top with quinoa, add the bean and tomato mixture and cheese for a delightful one dish meal.
prep time 10 min + cooking time.
Peach Salad with Basil dressing
Stone fruit – peaches, apricots, cherries, nectarines, and plums – are one of the great joys of summer. Now is the time to eat your fill, since they won't be at their peak for long. And when it comes to cooking, think beyond pie, crumbles, and cobblers. These fruits are delicious grilled and served on ice cream (or alongside barbecued ribs), tossed in a salad, or pureed into a sauce that is just as delicious on Greek yogurt for breakfast. This salad is one of our favorites, since it pairs juicy peaches with fragrant basil, a sweet – savory combination that is the essence of summer.
- 3 ripe peaches, sliced into thin wedges
- 3 cups arugula or your favorite green leafy veggie
- 4 oz shredded Mozzarella
- 2 Tbs chopped walnuts or pecans
- 3 Tbs extra-virgin olive oil
- 2 Tbs vinegar
- ½ cup chopped fresh basil
- ¼ tsp salt
In a large bowl, toss together peaches, arugula or your favorite greens, mozzarella, and nuts.
Put oil, vinegar, basil, and salt in a blender or food processor and combine until smooth.
Divide peach salad among serving plates and drizzle with basil dressing.
Prep: 10 min
Homemade tomato sauce
Jarred pasta sauces have come a long way, but, still, none of them hold a candle to homemade. If you've been relying on jarred stuff because you don't think you have the time or skills to learn how to make pasta sauce from scratch, you'll be pleasantly surprised by the recipe below.
Since fresh tomatoes and basil are key to this classic recipe, you'll obviously get the best results during the summer months when both are in season (and hence less expensive) and at their peak flavor. But that doesn't mean you have to go without homemade pasta sauce in the winter! Both tomatoes and fresh herbs are available year-round at most grocery stores these days, so you can whip up a batch anytime. Alternatively, you can make a huge batch during summer to stock in your freezer for months when tomatoes are not in season.
- 5 pounds plum tomatoes
- ¼ cup extra-virgin olive oil
- ¾ cup chopped garlic, (about 2 heads)
- 4 cups diced onions, (3-4 medium)
- 1 ½ teaspoons salt
- ¼ cup tomato paste
- 1 teaspoon dried oregano
- 1/2 cup red wine
- 2 tablespoons red-wine vinegar
- 1/2 cup chopped fresh basil
- freshly ground pepper, to taste
Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small X into the flesh on the bottom.
Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
Place a sieve over a bowl; working over it, peel the tomatoes using a paring knife, and let the skins fall into the sieve.
Halve the tomatoes crosswise and scoop out the seeds with a teaspoon, letting the sieve catch the seeds. Press on the seeds and skins to extract any extra juice. Coarsely chop the peeled tomatoes and set aside.
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring constantly, until fragrant and just beginning to color, 2 to 3 minutes. Add onions and salt, stir to coat, cover and cook, stirring often and adjusting heat as necessary to prevent burning, until soft and turning golden, 10 to 15 minutes. Stir in tomato paste and oregano and cook, stirring often, until the tomato paste is beginning to brown on the bottom of the pan, 2 to 4 minutes.
Pour in wine and vinegar; bring to a simmer, scraping up any browned bits with a wooden spoon. Cook until reduced slightly, about 2 minutes. Add the tomatoes and any juice; return to a simmer, stirring often. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, about 25 minutes.
Remove from the heat; stir in basil and pepper. Using a blender stick or food processor. (Use caution when pureeing hot liquids.) Process until desired consistency. For a smooth sauce, puree it all; for a chunky sauce, puree just half and mix it back into the rest of the sauce.
Once you master the basics, you can play around with the recipe to tailor the sauce to your personal tastes. You may prefer a little more garlic, want it a little sweeter, or prefer a bit of punch from crushed red pepper.
Makes 3 lbs of tomato sauce. Divide into smaller containers as needed. Cover and refrigerate for up to 5 days or freeze for up to 6 months.
This sauce is wholesome and ideal for any pasta dish; while adding additional flavor to any meat or fish dishes.