Posts Tagged 'shallot'

Lemon Salmon

If you have ever been nervous about cooking fish, this is the recipe to help you overcome your fear.

Despite popular belief, cooking fish is probably one of the easiest kitchen skills.  When armed with a few basic facts, you will be cooking fish like a pro.

Smell it!

When buying fish, ask to smell it.  The fish should smell more like the ocean than dead fish. If it smells overly fishy, that means it is past its prime and will taste overly fishy too.

Don’t overcook it!

Fish should be treated like red meat.  It is best served at medium-temperature. Overcooking will give your fish a strong fishy taste and odor.

I like to remove my fish from the heat (whether oven, stove-top, or grill) just before I think it’s done and let it finishing cooking in the hot pan.

Marinate it!

Marinating fish will add moisture and flavor. However, keep in mind that fishes are delicate.  Fish should never be marinated no longer than 1 hour.

In this recipe, baking the salmon in the marinade helps the fish stay tender and moist.

Ready, Set, Fish!


Lemon Salmon

3 tablespoons freshly squeezed lemon juice
3 tablespoons dry white wine
2 tablespoons olive oil
1 shallot, peeled and thinly sliced
1 lemon, thinly sliced into rounds
4 sprigs of fresh thyme
4 boneless salmon filets (4 to 6 ounces each)
Kosher salt and freshly ground black pepper

In a shallow non-reactive baking dish whisk together the lemon juice, white wine, and oil. Scatter the shallots, lemon slices, and thyme sprigs evenly across the bottom of the pan. Place the salmon filets, flesh side down, into the pan. Cover and refrigerate for at least 30 minutes but no longer than 1 hour.

Pre-heat the oven to 385 degrees.

Remove the pan from the fridge, and let it stand until the fish is to room temperature, about 10 minutes on your kitchen counter. Turn the fish over, so the flesh side is up and the skin side is down, and place it back in the marinade. Generously season the fish with salt and pepper. Bake the fish in the marinade for 30 minutes, or until cooked to desired temperature.  Serve immediately.

Serves 4.

Cooking Tips:

This lemony marinade is also delicious with other types of light and flaky fish (such as tilapia, orange roughy, and halibut) as well as shellfish (scallops and shrimp). The cooking times may vary slightly depending on thickness.

When marinating anything in an acid such as lemon juice, wine, or vinegar be sure to use a non-reactive container. Cookware made from glass, ceramic, plastic, or stainless steel are all non-reactive and safe to use. (Plastic storage bags are also a great, mess-free option.) Avoid cookware made from aluminum or copper when marinating because those metals will react with the marinade and give your food a metallic taste.

Roasted Beet Salad with Goat Cheese, Candied Walnuts & Citrus Vinaigrette

Beets are one of those things that I used to always turn my nose up at.  Well…to be honest…that’s putting it mildly.  I’d say for the first thirty-something years of my life, they would have been listed at the top of my “Yuck!” list.  “Why would anyone want to eat those slimy canned red things that seemed to just languish on the salad bar?” was my sentiment.

Then one day…it all changed.

I was at my favorite NYC restaurant (Balthazar) and when my salad arrived, there were beets!  How I missed that on the description I have no idea.  I would have never ordered anything with beets!   

My friend laughed at me as I forked through the lettuce leaves like a picky toddler.  She dared me to eat a beet and, never one to turn down a food challenge, I took a bite. 

I am sure there was a look of shock on my face.  What I tasted was nothing like the beets I had eaten so long ago in my high school cafeteria.  These little red slices were sweet, earthy, and … surprisingly delicious. 

Since that fateful day, I have become a huge fan of fresh roasted beets.  (I still won’t touch the canned variety!) The simple process of roasting these little orbs brings out their almost candy-like sweetness.  Just wrap them in foil, pop them in the oven, and 45 minutes to an hour later…you have a delicious treat.

Give beets a try in this Roasted Beet Salad from my cookbook Simply Salads.  The orangey citrus vinaigrette complements the beet’s sweetness and the tangy goat cheese adds a nice contrast.


Roasted Beet Salad with Goat Cheese, Candied Walnuts, and Citrus Vinaigrette

Makes 4 dinner salads or 6 appetizer salads   

Roasting beets brings out their natural sweet and earthy flavor. They will taste nothing like the canned beets that you find in the self serve salad bar.

For the Citrus Vinaigrette:

1/2 shallot, minced
1 tablespoon freshly squeezed lemon juice
3 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange zest
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

For the salad:

1/2 pound small to medium beets, stems trimmed and scrubbed
1 bag (5 ounces) Sweet Baby Greens salad blend
1 log (4 ounces) fresh goat cheese
1/2 cup candied walnuts 

For the Citrus Vinaigrette:

In small bowl whisk together the shallots, lemon juice, orange juice, orange zest, Dijon mustard, and oil until well combined. Season with salt and pepper to taste.

For the salad:

Preheat oven to 400 degrees. Wrap the beets in aluminum foil. Place the foil packet on a baking sheet and bake until the tip of a sharp knife easily slides through the beets, about 45 minutes to 1 hour. Remove from the oven and cool. Once cool enough to handle, use paper towels to peel the beets. Cut into quarters.

Divide the salad blend equally among the plates.  Top with the beets and then drizzle with the vinaigrette to taste.  Crumble the goat cheese on top and garnish with candied walnuts.

Jennifer Chandler

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