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Page 365
Roasted Salmon with Greens
¾ pound salmon
Olive oil
½ pound dark greens (broccoli rabe, dandelions, nettles, chard)Salt and pepper
1 bunch scallions, choppedMustard-Dill Sauce

In a 350 degree Fahrenheit oven, roast the salmon until pale and flaky (about 20 minutes).
Meanwhile, steam the greens until soft and drain.
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.
Remove salmon to serving platter and arrange the greens around the salmon as a border.
Top with Mustard-Dill Sauce (see page 372).
Serves 2 to 3.
Rainbow Trout
2 cloves garlic, minced
2 tablespoons parsley, minced
1 small onion, chopped finelySalt and pepper, to taste
2 tomatoes, chopped2 fresh trout, cleaned and ready for stuffing
1 tablespoon soy sauce

Mix all ingredients, except the fish, together in a bowl.
Stuff the trout, wrap in parchment paper, and place on baking sheet in oven.
Bake at 375 degrees Fahrenheit for about 30 minutes.
Serve with rice.
Serves 4.

 
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