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Roasted Salmon with Greens |
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| Olive oil | ½ pound dark greens (broccoli rabe, dandelions, nettles, chard) | Salt and pepper | 1 bunch scallions, chopped | Mustard-Dill Sauce |
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In a 350 degree Fahrenheit oven, roast the salmon until pale and flaky (about 20 minutes). |
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Meanwhile, steam the greens until soft and drain. |
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Sauté the scallions in a little oil and, when translucent, add the drained greens along with salt and pepper to taste. Sauté for 5 minutes. |
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Remove salmon to serving platter and arrange the greens around the salmon as a border. |
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Top with Mustard-Dill Sauce (see page 372). |
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| 2 tablespoons parsley, minced | 1 small onion, chopped finely | Salt and pepper, to taste | 2 tomatoes, chopped | 2 fresh trout, cleaned and ready for stuffing | 1 tablespoon soy sauce | |
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Mix all ingredients, except the fish, together in a bowl. |
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Stuff the trout, wrap in parchment paper, and place on baking sheet in oven. |
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Bake at 375 degrees Fahrenheit for about 30 minutes. |
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