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SpinDistribute.com Article Directory

The following article was published in our article directory on April 6, 2019.
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Easy and Nutritious Recipes

Article Category: Food and Drinks

Author Name: Giangi Townsend

Seared Salmon with Peas, Potatoes and Mint

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
2 cups frozen peas
2 tablespoons sea salt
1 pound washed and cut into 1/2 inch red potatoes
1/2 cup fresh lemon juice
3/4 cup olive oil
2 large finely chopped shallots
6 skinless salmon fillets
18 torn into pieces mint
3 cups mixed baby greens

Directions:
1. Bring to a boil 6 cups of water. Have ready a bowl of ice water. Add peas and 1 tablespoon of salt to the water and cook the peas for about 3 minutes or until they are tender. Drain the peas and transfer them to the ice bath.
2. Bring another 6 cups pf water to a boil. Add the potatoes and another tablespoon of salt and cook until just tender, 5 to 10 minutes. Drain the potatoes and let them cool off in a single layer in a cookie sheet so they will not overcook.
3. Whisk together the lemon juice and olive oil
4. Combine the shallots and potatoes in a large bowl and toss with just enough of the lemon juice and olive oil to coat them well.
5. Rub the salmon all over with olive oil and season freely with salt and pepper. Heat a large skillet with a shadow of olive oil , over high heat. Add the fillet once hot and sear them without moving them for 4 minutes. Turn the fillets over and continue cooking until the salmon feels firm to the touch but still deep pink in the center. Another 3 to 4 minutes.
6. Just before serving, toss the peas and mint with the potatoes, adding a little more dressing to coat the peas well. Season with salt and pepper. Add the green salad and toss, adding a little bit more dressing if need be.
7. Spoon some salad into each plate and place the salmon on top of each salad. Drizzle with any remaining dressing. Serve with ta wedge of lemon if you wish.

Seared Sea Scallops with Garlic, Sun Dried Tomatoes and Olive Compote

Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:

16 roasted and marinated in oil garlic cloves
3/4 cup olive oil
1/2 pitted and chopped coarsely Kalamata olives
1 cup sun dried tomatoes packed in olive oil
1 finely chopped shallots
2 tablespoons chopped basil leaves
2 tablespoons balsamic vinegar
8 large (muscle removed) scallops
1 to 2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley

Directions:
1. In a medium size bowl add the roasted garlic, olives, sun-dried tomatoes, shallot, basil and balsamic vinegar. Mix all the ingredients gently to not break the tender garlic. Season with salt and pepper.
2. Allow the ingredients to meld together for at least 15 minutes before serving. (can be refrigerated for a couple of days, bring to room temperature before serving)
3. Pat the scallops dry and season them well with salt and pepper. Heat the olive oil in a large sauté pan over medium high heat.
4. Add the scallops to the pan placing them in a circular clockwise format leaving the center empty. Cook without moving them for 3 to 4 minutes. Turn them over with thongs and cook for another 2-3 minutes.
5. Remove the pan from the heat and allow the scallops to cook in the pan for another minute.
6. Add additional olive oil to the compote if it looks dry. Spoon some of the compote on each plate. Arrange the seared scallops on top and sprinkle with the parsley.

Roasted Broccolis with Thai Chili Soy

Prep time: 10-15 minutes
Cook time: 5 minutes

Ingredients:
1 pound broccolis
2 Tablespoons Thai Chili Soy Sauce
2 tablespoons olive oil
Salt & Pepper
2 garlic cloves finely chopped

Directions:
1.Preheat oven at 375 F
2. Cut the broccolis into florets, cut the stem all the same size and place them inside of a large bowl. Add the soy sauce, garlic, olive oil, salt and pepper and mix well.
3. Place the broccolis flat on a aluminum lined cookie sheet and bake for 15 minutes

Keywords: cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, mnutricious

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