2 Recipes for July 9 - ABC 33/40 - Birmingham News, Weather, Sports

2 Recipes for July 9

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Dijon-Coriander Crusted Salmon with Lemon Dressing

 

This deliciously roasted salmon, coated with a mix of Dijon mustard and spices, is beautifully paired with a lemon and white wine pan sauce. More intensified flavored sauces are produced from incorporating all the pan juices.

 

Yield: 4 servings

 

1/4 teaspoon red pepper flakes

1 tablespoon coriander seeds,

1 teaspoon mustard seeds

1 tablespoon Dijon mustard

4 (5-ounce) salmon filets, skin-off and pin-bones removed

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1/2 cup dry white wine

1 tablespoon lemon juice

2 tablespoons unsalted butter, cut into 1/2-inch cubes

2 teaspoons minced flat-leaf parsley

 

Preheat an oven to 425 degrees and position an oven rack in the center.

 

In a coffee grinder, add the red pepper, coriander and mustard seeds and process until coarsely ground.

 

Spread Dijon mustard over the salmon filet, season with salt and pepper and press the ground spices onto the top of the fish.

 

Place a large nonstick ovenproof skillet on the stove over a medium heat. Add olive oil and, when the oil is shimmering, add the salmon filets, spice side down, cooking until lightly browned, about 3 minutes. Using a fish spatula, carefully turn the salmon and transfer the skillet to the oven and continue to cook until the fish just starts to become flaky, about 5 minutes. The salmon should still be slightly pink inside. Transfer the salmon to a plate and reserve skillet.

 

To make sauce: Return the skillet to the stove over a medium heat. Add wine and bring to a simmer, using a wooden spoon to stir the bottom of the skillet. When the liquid has reduced by half, add the lemon juice. Using a whisk, add the butter into the sauce, one piece at a time until well incorporated. Add parsley and season with salt and pepper.

 

To serve: Place the cooked salmon onto warmed dinner plates. Drizzle with the lemon dressing and serve immediately. 

 

 

 

 

Roasted Green Beans with Lemon, Herb and Capers

 

Oven roasting beans results in deliciously soft and sweet beans with an intensified flavor. Older beans can become dry and tough in the oven, so try to use fresh beans. The lemon and herb dressing perfectly complements the earthy bean flavor.

 

Yield: 4 servings

 

1 pound green beans

2 tablespoons minced garlic cloves

3 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

2 teaspoon coarsely chopped capers

1 tablespoon lemon zest

2 tablespoons freshly squeezed lemon juice

1 tablespoon minced flat-leaf parsley

1 tablespoon minced thyme leaves

Kosher salt and freshly ground black pepper

 

Preheat an oven to 375 degrees and position an oven rack in the upper half of the oven.

 

To prepare beans: In a large a bowl, combine the green beans, garlic, 1 tablespoon olive oil, salt and pepper. Toss evenly to incorporate all the ingredients.

 

Arrange the beans evenly onto a large rimmed baking sheet. Transfer to the oven, stirring every 10 minutes until wilted and browned slightly at the edges, about 40 minutes.

 

To prepare vinaigrette: While the beans are cooking, prepare the vinaigrette. In a medium bowl, use a whisk to combine the olive oil, capers, zest, juice, parsley and thyme. Taste and season with salt and pepper.

 

To serve: Transfer the beans onto a serving platter and drizzle with lemon, herb and caper dressing. Serve immediately.

 

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