I'll share my recipe, if you'll share yours, May 6, 2011

13 years ago

Poached Salmon with Creamy Piccata Sauce

From EatingWell

Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.

4 servings

Ingredients

1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions

1 cup dry white wine, divided

2 teaspoons extra-virgin olive oil

1 large shallot, minced

2 tablespoons lemon juice

4 teaspoons capers, rinsed

1/4 cup reduced-fat sour cream

1/4 teaspoon salt

1 tablespoon chopped fresh dill

Preparation

Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.

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Comments (3)

Jasdip
13 years ago
Gee, I can't seem to get away from cilantro in recipes! lol

Thai Chicken Salad Lettuce Cups

1 tsp toasted sesame oil
1/4 cup light vegetable oil, such as canola oil
1/4 cup seasoned rice wine vinegar
2 tbsp fresh squeezed lime juice
1 tbsp soy sauce
1 tbsp dark brown sugar
2 tbsp smooth peanut butter
1 inch fresh ginger, peeled and chopped rough
1 large garlic clove, peeled and chopped rough
1 tsp Asian chili paste or 1 tsp dried red chile flakes (or more, depending on your taste for spiciness)
2 tbsp mayonnaise
1/3 cup chopped fresh cilantro leaves, divided into thirds
3 cups cooked chicken, cut into 1-inch cubes
1/2 cup green onion, chopped (green and white parts)
1/2 cup shredded carrots
1 small red bell pepper, seeds and ribs removed and chopped into small dice
1 1/2 cups bean sprouts
1 1/2 cups chopped peanuts
1 large head iceberg lettuce

Put first 11 ingredients in a blender or food processor. Blend or pulse until smooth. Add 1/3 of the chopped cilantro and pulse only slightly to evenly distribute the cilantro in the dressing.

Transfer the dressing to a small mixing bowl and set aside. The dressing can be made up to 2 days in advance. (Cover and refrigerate the dressing if making ahead).

Put the chopped chicken in a large mixing bowl. Add the onion, carrots, bean sprouts, red pepper, 3/4 cup peanuts and another third of the cilantro. Add the dressing and toss gently to coat evenly.

Rinse the lettuce. Remove and discard any brown or tough outer leaves. Remove 12-14 whole leaves (large leaves can be torn in half). Rinse each leaf again and pat gently with a paper towel to dry each leaf. To serve, mound 2-3 heaping tablespoons of the chicken salad mixture onto a lettuce cup. Fold the cup over "taco" style and eat! Enjoy!
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Marilyn Sue McClintock
13 years ago
Special Banana Nut Bread

24 Servings Prep: 25 min. Bake: 1 hour + cooling
Ingredients

* 3/4 cup butter, softened
* 1 package (8 ounces) cream cheese, softened
* 2 cups sugar
* 2 eggs
* 1-1/2 cups mashed ripe bananas (about 4 medium)
* 1/2 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups chopped pecans, divided
*

ORANGE GLAZE:
* 1 cup confectioners' sugar
* 3 tablespoons orange juice
* 1 teaspoon grated orange peel

Directions

* In a large bowl, cream the butter, cream cheese and sugar until light
* and fluffy. Add eggs, one at a time, beating well after each
* addition. Beat in bananas and vanilla. Combine the flour, baking
* powder, baking soda and salt; gradually add to creamed mixture. Fold
* in 1 cup pecans.
*

* Transfer to two greased 8-in. x 4-in. loaf pans. Sprinkle with
* remaining pecans. Bake at 350 for 1 to 1-1/4 hours or

* toothpick inserted near the center comes out clean.
*

* In a small bowl, whisk the glaze ingredients; drizzle over loaves.
* Cool for 10 minutes before removing from pans to wire racks.
*

*

*

* Yield: 2 loaves (12 slices each).

Sue
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patti43
13 years ago
Sue, that's my favorite banana bread recipe. It's exactly the same recipe as yours, but without the glaze. I'm adding that glaze next time!

My sister made these biscuits for a brunch and I cannot tell you how hard it was to keep the platter filled.

Garlic Parmesan Rolls

1 pkg. Hungry Jack biscuits (pkg. of 10)

Mix together:

1/2 c. mayonnaise
1/4 tsp. dried oregano
1/2 c. freshly grated Parmesan cheese
1/4 tsp. garlic powder (or garlic salt)
1/4 tsp. dried basil
3 green onion tops, chopped

Preheat oven to 350 degrees. Place biscuits on baking sheet and make a well in each. Fill well with mixture and bake 13-15 minutes.

NOTE: The filling would be really good stuffed in mushrooms or filled and grilled in large portabello mushrooms.
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I'll share my recipe, if you'll share yours, May 6, 2011

Comments (3)

Jasdip

Marilyn Sue McClintock

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patti43

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