"Welcome spring salmon" could also very easily be called "What to feed your husband when he returns from a bachelor party in Las Vegas."
This is filled with so many green, healthy things, it's sure to put you on the right track whether you're preparing for the new season, or trying to get your nutrient intake back to a normal level.
- Salad with arugula, red leaf lettuce, golden raisins and Dijon vinaigrette
- Quinoa with steamed asparagus, peas, green beans and chopped mint
- Salmon stuffed with olive tapenade (recipe below, based on Dorie's!)
You will need:
1/8 cup olive tapenade
1/8 cup minced fresh mint or basil
Grated zest and juice of half a lemon
2 pieces of thick center cut salmon, about 5 ounces each
Preheat the oven to 450 degrees. Pull an oven proof skillet out (cast iron or dutch oven) and pour a few teaspoons of olive oil inside.
Mix tapenade, minced herbs, lemon zest and juice together in a small bowl. Place your salmon on a plastic cutting board. Using a paring knife, cut a pocket in the center a few inches long that runs parallel to the skin. If your salmon is even thickness across, you could also make two pockets on either side, about 1 1/2 inches long. Spoon the tapenade mixture into the pockets. You may have to massage the fish a little bit to get it inside and prevent oozing.
Heat the pan on high, and when it is hot, slip the salmon in, top side down. Cook for 2 minutes, flip, and cook skin side down for another 2 minutes. Put the skillet in the oven for 6 minutes. Remove from the oven and let it rest in a warm place for 5 minutes before serving. Season to taste with additional lemon zest and juice, and finish with a sprinkle of salt and pepper.