The Salina Journal from Salina, Kansas on April 8, 2001 · Page 56
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The Salina Journal from Salina, Kansas · Page 56

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Salina, Kansas
Issue Date:
Sunday, April 8, 2001
Page:
Page 56
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9 cups prewashed mixed salad greens, such as spinach, watercress, arugula or mesclun 1 can (16 ounces) sliced pickled beets, drained, rinsed and cut into strips 3 scallions, thinly sliced 3 hard-cooked eggs, diced 6 Tbs. extra-virgin olive oil Salt and freshly ground black pepper, to taste 2 Tbs. balsamic or red wine vinegar Place salad Ingredients in a large bowl. Eyeballing, If possible, drizzle 6 Tbs. olive oil over the salad ingredients, then sprinkle generously with salt and pepper; toss to coat. Taste salad to be sure everything is lightly coated with oil and well- seasoned. Eyeballing, if possible, sprinkle salad with about 2 Tbs. vinegar; toss again, then taste. Adjust seasonings. Serve immediately. S«rv«s:6. Per serving: 223 calories, 5g protein, 15g carbohydrates, 2g fiber, 17g fat (2g saturated), 278mg sodium. Seared Salmon Fillets With Orange-Dijon Pan Sauce Behind the recipe: This searing technique works for all single- serving-size cuts of fish or meat. Try salmon, swordfish, tuna, pork tenderloins cut Into medallions, filet mlgnon or rib-eye steak. As long as the cut is about 1 inch thick and the pan is very hot, the food should be done in 6 to 7 minutes. Keep skillet size in mind: If the pan is overcrowded, the meat won't sear well, and if there's not enough meat in the pan, the exposed surface area will smoke excessively. A fast pan sauce finishes the dish in style. Start with Vs cup of liquid, perhaps add a flavoring (mustard or herbs), and always finish with a tablespoon of butter. Three sauce variations are shown below; in the ingredient list, we've used an orange-Dijon combination. If you hold the orange juice and substitute Vs cup each of chicken broth and balsamic vinegar, you'll have Balsamic Pan Sauce. Or, for Tomato Pan Sauce, use Vs cup each of broth and white wine, with a diced tomato and a pinch of tarragon. These sauces are quick; Dump all the ingredients except the butter in an empty skillet, and In a couple of minutes, you'll have the kind of sauce you expect to find in an upscale restaurant. 6 center-cut salmon fillets (about 6 ounces each) 2 Tbs. canola oil V2tsp. each: salt and ground black pepper Vi cup orange juice 1 VJ tsps. Dijon mustard Pinch of dried thyme 1Tb. butter Set a heavy-bottomed (a thick pan is Importantl) 12-lnch skillet over low heat for 5-10 minutes while making the rest of the meal. Three minutes before searing, turn on exhaust fan and increase heat to a strong medium-high. Put salmon fillets on a plate and drizzle with oil; turn to coat. Sprinkle both sides with salt and pepper. Add salmon fillets, flesh side down, to the hot pan. Cook over high heat until they develop an even, rich brown crust, about 4 minutes.Turn and continue to cook until skin side develops an even, rich brown crust, about 3 minutes. Remove from pan USA WEEKEND - April 6-8,2001 11 "Upscale" sauces In minutes, from top: tomato, balsamic vinegar, orange-Dijon Salmon, asparagus, mashed potatoes. The salmon sauce, made with tomatoes, is a variation on Orange- Dijon Pan Sauce. and let sit a few minutes while making sauce. Combine the juice, mustard and thyme in a mixing cup. Add to the empty skillet; boil until reduced to about Vs cup. Tilting skillet so that reduced liquid is at one side of the pan, whisk in butter until sauce is smooth and glossy. Spoon a portion of sauce over each portion offish and serve. You may keep this dish warm, covered with aluminum foil or in a 200-degree oven, while eating salad. Serves: 6. Per serving: 382 calories, 34g protein, 3g carbohydrates, Og fiber, 24g fat (5g saturated), 343mg sodium. Continued on next page

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