Salad, salmon for a simple supper

Published 11:03am Monday, November 4, 2013

I like to be able to prepare a simple good meal even when I have little time. People are impressed when you can do this, but you still need to have a plan. I did a simple meal the other evening with little prep and cooked the meal while having a glass of wine.

There is a section in bon appétit called “fast, easy and fresh.” I have, over the years, been able to get some good recipes from this section. This month featured an apple salad with caraway. The main ingredient was to be kohlrabi (which I could not find) but I did substitute celeriac. My main dish was salmon, which I bought wild-caught, and broccoli was my vegetable. It was a wonderful delicious meal and so healthy. Now I am all for healthy and fast!

Taken from bon appétit Oct. 2013:

 

CELERIAC AND APPLE SALAD WITH

CARAWAY

4 servings

1 tsp. caraway seeds

3 Tbsp. olive oil

2 Tbsp. white wine vinegar

1 Tbsp. Dijon mustard

Kosher salt, freshly ground pepper

1 medium celery root, peeled, thinly sliced on a mandolin (I grated mine)

2 small heads lettuce such as frisée, about 6 cups torn into bite-size pieces

1 crisp red apple such as Pink Lady or Honeycrisp, thinly sliced

4 Tbsp. chopped fresh chives, divided

Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about three minutes. Let cool, then coarsely chop.

Whish caraway, oil, vinegar and mustard in a large bowl; season with salt and pepper.

Add celeriac, lettuce, apple, and 2 Tbsp. chives to bowl with dressing and toss to coat: season with salt and pepper.

Top salad with remaining 2 Tbsp. chives just before serving.

 

ROAST SALMON AND BROCCOLI WITH CHILI-VINAIGRETTE

4 servings

1 bunch broccoli cut into florets

4 Tbsp. olive oil, divided

Kosher salt, freshly ground pepper

4 6-oz. skinless salmon fillets

1 jalapeño, thinly sliced into rings, seeds removed if desired

2 Tbsp. unseasoned rice vinegar

2 Tbsp. drained capers

Preheat oven to 400 degrees. Toss broccoli and 2 Tbsp. oil in a large rimmed baking sheet; season with salt and pepper. Roast broccoli, tossing occasionally, until crisp-tender, for 12-15 minutes.

Rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout and broccoli is tender, for 10-15 minutes.

Meanwhile combine jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.

Serve salmon and broccoli drizzled with chili-caper vinaigrette.

 

Editor's Picks