Got this one from a recent Publix Aprons program publication. Tasted it at the megamart the other day, and decided I just had to make it. One of the best things I've seen done to salmon in years! The ingredients listed serve 4, I made a half order. Seems like a lot of work, but take it one step at a time and it's really pretty simple. It's well worth the effort!
2 Oranges for zest and juice
1 cup Quinoa
3 Tbsp chopped Pecan pieces
1/4 cup Panko
2 tsp grapeseed oil or flavored olive oil
4 Salmon filets, skin removed
8 tsp Raspberry or Strawberry jam
8 oz pencil thin, Asparagus spears, trimmed
1 cup Radiccio or Watercress, coarsely chopped
1 cup fresh mixed Berries -- Blue, Black, Red Raspberries, etc.
1/2 cup crumbled Feta Cheese
Zest a couple tablespoons from one orange and squeeze the juice from both oranges. Make the quinoa with half water and half OJ.
While the quinoa cooks (I use a rice cooker), pre-heat the oven to 400F, and line a baking sheet with tinfoil. Chop the pecans and combine them with the panko and oil. Lay the filets on the foil and brush them with the jam (we prefer strawberry). The top with the panko/nut mixture and bake for about 12 minutes until the fish is flaky.
Cut the asparagus into 1/4" to 1/2" or pieces. Chop the radicchio or mixed greens.
When the quinoa is cooked, transfer it to a large-ish bowl and fold in the asparagus, radicchio, and orange zest. Carefully fold in the berries.
Arrange the quinoa salad on a platter and place the salmon pieces on top. Sprinkle the feta overall.
This one's a real keeper, folks!
Mango Upside Down Gingerbread Cake
Well, the one I made Sally for her birthday cake on Sunday didn't turn out very pretty. For some reason there was a big bubble in the center, and then when I took the cake out of the tin, it started to split on me. So... rather than show that tasty mess, here's a photo of what my usual Mango Upside Down Cake looks like. This one is from a year or so back:
OMGosh.... THAT LOOKS EXQUISITE, Ken!
ReplyDeleteCo-op Catherine