Herb-Roasted Salmon, Potatoes, Carrots, and Sugar Snap Peas
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 tablespoon coriander seeds
- 4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
- 2 tablespoons fresh lemon juice, divided
- 2 garlic cloves, pressed, divided
- 1 teaspoon finely grated lemon peel, divided
- 4 6-ounce salmon fillets (preferably wild)
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon tahini (sesame seed paste)*
- 12 ounces fingerling potatoes, scrubbed, halved lengthwise
- 1 bunch baby carrots, trimmed
- 8 ounces sugar snap peas, strings removed
Toss green onions, dill, cilantro, and mint in small bowl. Set herb mixture aside. Toast coriander seeds in small dry skillet over medium heat until slightly darker in color and fragrant, about 2 minutes. Cool. Crush in mortar with pestle, or place in plastic bag and coarsely crush with mallet or rolling pin.
Whisk 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon lemon peel, and half of crushed coriander in 11x7x2-inch glass baking dish. Sprinkle salmon with salt and pepper; add to baking dish and turn to coat. Let salmon marinate at least 15 minutes and up to 30 minutes.
Mix yogurt, tahini, 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, and 1/2 teaspoon lemon peel in small bowl. Stir in half of herb mixture.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush 2 large rimmed baking sheets with oil. Toss potatoes, carrots, remaining coriander, and 2 tablespoons oil in large bowl. Spread potato mixture on 1 baking sheet; sprinkle with salt and pepper. Roast on top oven rack until almost tender, about 18 minutes.
Meanwhile, arrange salmon on second oiled sheet. Toss snap peas with remaining marinade in dish; stir into potato mixture.
Transfer sheet with potato mixture to lower oven rack. Place sheet with salmon on upper oven rack. Roast salmon until just opaque in center and vegetables until tender, about 8 minutes.
Transfer salmon to platter. Mix remaining herb mixture into vegetables; spoon vegetables around salmon. Garnish with lemon wedges; serve with yogurt sauce.
Superfood for Your Eyes (yes, carrots are on the list)
In their recent ‘American Eye-Q’ survey, the American Optometric Association (AOA) found that 48% of Americans still believe that carrots are the best food for eye health. While carrots are good for you and for your eyes, research has now found that dark leafy greens prove to be the healthiest food for your eyes because of large amounts of lutein (LOO-teen) and zeaxanthin (zee-uh-ZAN-thin). These nutrients, more than any others, help your body combat eye problems such as cataracts and age-related macular degeneration. In fact, high amounts of lutein and zeaxanthin were associated with not only a reduced need for cataract surgery but also a reduced risk of developing age-related macular degeneration. (Eye Disease Case Control Study from the National Eye Institute)
Since cataract extractions are the most common surgical procedure preformed in the US (over 2 million each year), any boost that we can give our eyes by changing our diet would be a huge help! In fact, if the progression of cataracts could be delayed by 10 years, the number of surgeries could be reduced by 45%. (AOA)
So how do I get these ‘wonder-nutrients’? (And what about the carrots?)
Well. Lucky you! Lutein, zeaxanthin and other super nutrients for eye health are found in some easy to find, colorful and delicious foods!
As we mentioned before, dark leafy greens are the best way to get these nutrients (as well as lots of calcuim, iron, vitamin K and folate).
Some fabulous dark, leafy greens are: spinach (PopEYE was onto something!), Kale, Collard Greens and Broccoli
If the leafy greens aren’t your thing, try some avocados. They contain more lutein than any other fruit!
Other important nutrients for healthy eyes are:
Vitamin A- for healthy normal vision
Vitamin C, Vitamin E, and beta carotene– for extra help against age-related macular degeneration
Essential Fatty Acids (including Omega-3)- for prevention of retinal degeneration and ease of dry eye symptoms
Zinc- for slowing the onset of age-related macular degeneration
So what do I eat??
Besides those beautiful dark, leafy greens, try to up your intake of some of the following yummy treats:
Carrots! Yes, your mother was right. With high amounts of beta carotene and vitamin A, carrots help protect your eyes from free radical damage due to pollution and excess sun.
Strawberries! These ruby beauties contain vitamin A and beta carotene as well as good amounts of potassium and fiber. Your body needs antioxidents (like the ones found in strawberries) to make connective tissue for healthy blood vessels (including those in your eyes!)
Oysters! Oysters contain more zinc (another antioxident) than any other food. (And as a bonus, they are an aphrodisiac!) Don’t like raw bars? Have a shellfish allergy? Try red meat, nuts, fortified breakfast cereals or baked beans for other zinc rich foods.
Almonds! These crunchy snacks contain vitamin E as well as healthy monounsaturated fatty acids. A handful will satisfy your hunger, help your heart, and keep your eyes healthy!
Salmon! Salmon and other fleshy, fatty fish contain fatty acids (like omega-3s) that are not only good for your heart and joints, but can also help relieve dry eyes! Wild Salmon is much healthier than farm raised.
Oranges! Citrus fruits, as you know, contain high amounts of vitamin C. What you might not know is that high amounts of Vitamin C are associated with lower risk of cataracts. (from the Second National Health and Nutrition Examination Survey)Want some ideas on how to make these superfoods part of your diet? Why not try some scrumptious recipes… Like this one from Epicurious.com for Herb Roasted Salmon with Potatoes, Carrots, and Sugar Snap Peas! Delish!http://www.epicurious.com/recipes/food/views/Herb-Roasted-Salmon-Potatoes-Carrots-and-Sugar-Snap-Peas-352633 Or this one from Gourmet magazine for an updated version of a spinach-strawberry salad. Perfect for a summer lunch! http://www.gourmet.com/recipes/2000s/2007/07/spinach-salad-with-strawberry-vinaigrette So take this information and run to the kitchen to create some yummy dishes that are healthy for your body, soul and most importantly here, your eyes!! We’d love to hear about ideas you have for incorporating these superfoods into YOUR diet! Tell us, also if you try out these recipes and how they work for you! Enjoy eating your way to better eye health,
Salmon doesn’t take long to bake, so for this dinner, you’ll need to start with the potatoes and get them roasting for a while first. I used a 5 lb bag of red potatoes, washed, quartered, tossed in some avocado oil and sprinkled with some garlic powder, paprika, and salt & pepper to taste. Slide the sheet pan into the preheated oven and roast the potatoes for about 10 minutes.
To serve this with a side of steamed broccoli, you’ll want to get your water going after you get the salmon into the oven in the next step. This guarantees everything should be done at the same time. Your kids might not appreciate the efficient scheduling skills it took you to pull that off, but you’ll know what an awesome job you did. Pat yourself on the back and enjoy the fruits of your labor!
How to Make Salmon Corn Chowder
Just in time as the weather turns colder, learn how to make a delicious salmon chowder. Find the recipe at ChefonaBoat.WordPress.com..
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There are so many ways to prepare shrimp, and all of them are delicious. From Calabash-style, boiled, broiled, blackened, grilled, and steamed, shrimp is versatile, easy, and quick! Some of our favorite sides to pair with shrimp fixed any way include:
- Potato Salad
Here are a couple of sides that we consider two of the best with shrimp.
Amish Macaroni Salad
Amish macaroni salad is a flavorful creamy pasta salad that accompanies shrimp really well. It’s chocked full of flavor and so easy to make using hard-boiled eggs, onion, celery, red pepper, dill pickle relish, and mayonnaise (you can substitute with Miracle Whip is you prefer). It is a tasty side that you can use for other protein entrees, as well.
- 2 cups elbow macaroni
- 3 hard-boiled eggs
- 1 small onion (chopped)
- 3 celery stalks (chopped)
- 1 small red bell pepper (seeded and chopped)
- 2 Tbsp dill pickle relish
- 2 cups creamy dressing (mayonnaise or Miracle Whip)
- 3 Tbsp prepared yellow mustard
- 3/4 cup sugar
- 2 1/4 tsp white vinegar
- 1/4 tsp salt
- 3/4 tsp celery seed
- Cook macaroni noodles according to package instructions. Set aside to cool.
- In a large bowl, combine the hard-boiled eggs, onion, celery, red pepper, and dill pickle relish.
- In a separate container, mix together the salad dressing, mustard, sugar, vinegar, salt, and celery seed.
- Pour the dressing mixture over the vegetables. Add the macaroni and mix until well combined.
- Cover the bowl and refrigerate for at least one hour and serve chilled.
Grilled Corn Salad
Grilled corn in the summer–is there anything better? Let’s use that as the base for a lemony, crunchy salad that is bursting with color and great nutrition. This grilled corn salad has fresh zucchini, cherry tomatoes, and creamy feta cheese. This is also a great side with shrimp tacos!
- 5 medium ears corn with husks on
- 2 medium zucchini
- 2 Tbsp olive oil
- 1 tsp salt, divided
- 1 tsp ground back pepper, divided
- 2 cups cherry tomatoes, halved
- 1/4 cup minced garlic
- 1 tsp lemon juice
- 1 Tbsp apple cider vinegar
- 5 medium basil leaves, minced
- 1 Tbsp chives, minced
- 1/4 cup crumbled feta cheese
- Heat the grill on high and grill the corn with the husks on for 10-15 minutes or until the corn is tender. Keeping the husks on the corn prevents the kernels from getting tough. Rotate the corn halfway through grilling. If you like a char on the kernels, take it out of the husks after the corn is done and quickly char on the grill.
- While the corn is grilling, slice the zucchini into long strips.
- Brush both sides of the zucchini slices with some of the olive oil and sprinkle with 1/2 tsp salt and 1/2 tsp pepper.
- Grill the zucchini for a few minutes on each side, until softened and charred with grill marks.
- Dice the zucchini into 1/2 inch cubes.
- Cut the kernels off the corn.
- Whisk together the dressing ingredients: remaining 2 Tbsp olive oil, minced garlic, lemon juice, vinegar, basil, chives, and the remaining salt and pepper.
- Toss the corn kernels, halved cherry tomatoes, diced zucchini, and dressing together in a large bowl.
- Top the corn salad with feta cheese and more fresh herbs to your liking.
Paired with (imitation) bacon bits and parsley, this red potato salad goes great with sausage and pork chops. Suitable for serving warm or cold, it’ll &hellip Read More “German-Style Potato Salad”
Roasted Salmon With Strawberry-Orange Salsa
Ginger and peppers give this seafood dish some kick &hellip
Cool Strawberry Soup
Who says soup is only for cold weather? Providing a hearty dose of vitamin C &hellip
Spinach Salad With Strawberries
This spinach salad is bursting with vitamin C &mdash and flavor &hellip
Snap Peas and Black Beans
Snap Peas and Black Beans
2 cups Black Beans, drained
1 cup Snap Peas, in pod
1 Shallot, chopped
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Crushed Red Pepper
1/2 tsp Ginger powder
1 tsp Olive Oil
- Sweat the Shallot in the Olive Oil with the Salt and Pepper in a Skillet on medium heat.
- When the Shallots start to become translucent, add the other ingredients and mix well.
- Cook for an additional 5 minutes, stirring often so that the Black Beans do not stick.
NOTES: This was a quick and easy dish that I came up with this Spring. The sweetness of the Peas is a good contrast to the Black Beans which seem to absorb the flavors of the Cumin and Shallots. You don’t want to overcook this, as you do want the Snap Peas to be crunchy still.
Frequently asked Questions
- Question: How do you make chowder from scratch?
Answer:InstructionsCook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.Stir in seafood and cream…. Stir in parsley and season with salt and pepper to taste.Oct 8, 2018
- Question: What is the key ingredient of a chowder?
Answer:A chowder is a rich, hearty soup with seafood or chicken that starts with a base of salt pork or bacon and a mix of vegetables like onions, celery, and potatoes. Most chowders are creamy, but one in particular—Manhattan clam chowder—has a tomato base.
- Question: What goes with salmon chowder?
Answer:Any sort of bread or crackers provide starch to round out a seafood chowder meal. For a flavorful tomato-based bouillabaisse or cioppino, a crusty French bread loaf makes it easy to sop up the chowder’s liquid. For a Southern-style corn and okra chowder, serve corn bread, corn fritters or biscuits.
- Question: What kind of soup goes with salmon?
Answer:A light, refreshing soup, especially one that’s tomato-based, complements salmon. Try gazpacho or a no-cook tomato soup for an appetizer that’s not too filling. Mediterranean vegetable soup or minestrone also go well with salmon.
- Question: What is a good side dish for salmon?
Answer:31 Side Dishes That Taste Amazing With Salmon of 31. Grilled Asparagus…. of 31. Herb Roasted Potatoes…. of 31. Lemony Herb Couscous…. of 31. Sugar Snap Peas…. of 31. Honey Balsamic Glazed Brussels Sprouts…. of 31. Best-Ever Farro Salad…. of 31. Roasted Garlic-Parsnip Puree…. of 31. Mediterranean Chickpea Salad.Басқа элементтер…•2020 ж. 07 жел.
- Question: What’s a good vegetable to go with fish?
Answer:Pairing these fish with grilled or steam vegetables is a great idea. You can toss vegetables like bell peppers, carrots and zucchini with a little oil and a light seasoning mix.
List of related literature:
This is really simple to make, but it requires the best-quality salmon you can get and needs to cure for 3 days before it&rsquos ready to be served.
Stir together salmon, spinach, scallions, fresh ginger, salt, and pepper in a large bowl until well combined.
Stir in the heavy whipping cream, dill, and salmon and simmer for another 4 minutes, until the salmon is cooked through.
Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.
Mix about 1/2 cup of vodka with the sugar, lemon, and dill, and then coat the mixture on the salmon.
Nicoise Green Beans
This is essentially like you pulled the dressed green beans from a Nicoise salad, without the rest of the Nicoise salad. And while I do love a good Nicoise salad, and am now thinking that might be coming up soon on this site, I was just looking for a nice summer side vs. a main dish salad.
Love these flavors—capers, shallots, Dijon, olives, sherry vinegar, fresh herbs. It’s really a vinaigrette on steroids. And while usually steroids are bad (not always), in this case I mean that in a highly complimentary way.
This Green Bean Nicoise Salad would be perfect to bring along on a picnic, perfect to bring to a potluck. But while something about them seems summery, and that’s when you can grab fresh green beans from the farmer’s market or your neighbor’s garden (I have given up on growing anything at this moment in time), they would be great all year round.
Green Bean Nicoise Salad: Capers, shallots, Dijon, olives, sherry vinegar, fresh herbs—it’s really a vinaigrette on steroids.Tweet This
In this photo you’ll see a little assort of vegetable sides. Yeah, they’re not all based on the same seasons, but don’t they look nice together? That’s Roasted Cauliflower and Carrots with Olive Drizzle and Asparagus with Spinach-Basil Pesto Creme Fraiche flanking this dish. Pick and choose.
Serve these green beans up with anything from grilled chicken to roast turkey breast.
What to Serve with Green Bean Niçoise Salad:
Other Green Bean Recipes:
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
- 6 medium potatoes, peeled and quartered
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 ½ teaspoons chopped fresh chives
- salt and pepper to taste
- 1 (4 pound) boneless pork loin roast
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.