Appetizer: Artichoke and Roasted Pepper Flatbread:
Main Course: Salmon with Oven Roasted Mediterranean Vegetables, Cous-Cous and Harissa Dressing:
For the Flatbread appetizer see Healthy Flatbread Pizza blog, but top with tomato sauce, Italian anti-pasto artichokes, Italian roasted red peppers, fresh basil, crumbled buffalo mozzarella and a sprinkle of Parmesan.
For the Mediterranean Vegetables, cut the following vegetables into 1-inch cubes:
1 red, 1 yellow and 1 orange bell pepper - 1 large egg plant - 2 small zucchini - 1 large Spanish onion. Place in a "very" large mixing bowl and add 15 halved cherry tomatoes, 4 finely chopped cloves of garlic, 1 tsp. salt, 1/2 tsp. freshly ground black pepper and 3 tbsp EVOO (extra-virgin olive oil). Gently mix the vegetables and spread evenly on a large baking sheet so that you have a single layer of vegetables (you may need to use 2 smaller sheets). Bake in a 400F oven for 20 to 30 minutes, or until the vegetables are cooked and slightly brown at the edges. Allow to cool to room temperature. Once cooled, add 1/4 cup finely chopped basil and a handful of chopped natural black olives (optional). Sprinkle the vegetables with 1 log of crumbled goat's cheese.
For the Harissa dressing: Blend 2 tbsp. tomato paste, 1 tbsp. honey, 1 crushed garlic clove, 1 tsp. cumin, 1 tsp. Sambal Oelek, 1/2 tsp. salt, black pepper and 1 tbsp. lime juice.
Prepare a box of cous-cous according to instructions.
In a heavy skillet, fry the seasoned (salt and black pepper) salmon filets in a tbsp of olive oil. I like to leave the skin on and sear the salmon skin-side down on high heat first. After about 3 minutes, I turn the salmon over and turn the heat down to medium low and fry for a further 3 minutes. Allow the salmon filets rest off the heat for about 5 minutes. This is an important step as the salmon will continue to cook even away from the heat. Take care NOT to overcook the salmon. I find this is the best method to guarantee perfectly cooked salmon filets. Serve the salmon with a squeeze of fresh lemon juice, the vegetables and cous-cous and drizzle with the Harissa dressing.
Note: Harissa is a Moroccan spice paste that can be purchased in tubes at some well-stocked delis.
Main Course: Salmon with Oven Roasted Mediterranean Vegetables, Cous-Cous and Harissa Dressing:
For the Flatbread appetizer see Healthy Flatbread Pizza blog, but top with tomato sauce, Italian anti-pasto artichokes, Italian roasted red peppers, fresh basil, crumbled buffalo mozzarella and a sprinkle of Parmesan.
For the Mediterranean Vegetables, cut the following vegetables into 1-inch cubes:
1 red, 1 yellow and 1 orange bell pepper - 1 large egg plant - 2 small zucchini - 1 large Spanish onion. Place in a "very" large mixing bowl and add 15 halved cherry tomatoes, 4 finely chopped cloves of garlic, 1 tsp. salt, 1/2 tsp. freshly ground black pepper and 3 tbsp EVOO (extra-virgin olive oil). Gently mix the vegetables and spread evenly on a large baking sheet so that you have a single layer of vegetables (you may need to use 2 smaller sheets). Bake in a 400F oven for 20 to 30 minutes, or until the vegetables are cooked and slightly brown at the edges. Allow to cool to room temperature. Once cooled, add 1/4 cup finely chopped basil and a handful of chopped natural black olives (optional). Sprinkle the vegetables with 1 log of crumbled goat's cheese.
For the Harissa dressing: Blend 2 tbsp. tomato paste, 1 tbsp. honey, 1 crushed garlic clove, 1 tsp. cumin, 1 tsp. Sambal Oelek, 1/2 tsp. salt, black pepper and 1 tbsp. lime juice.
Prepare a box of cous-cous according to instructions.
In a heavy skillet, fry the seasoned (salt and black pepper) salmon filets in a tbsp of olive oil. I like to leave the skin on and sear the salmon skin-side down on high heat first. After about 3 minutes, I turn the salmon over and turn the heat down to medium low and fry for a further 3 minutes. Allow the salmon filets rest off the heat for about 5 minutes. This is an important step as the salmon will continue to cook even away from the heat. Take care NOT to overcook the salmon. I find this is the best method to guarantee perfectly cooked salmon filets. Serve the salmon with a squeeze of fresh lemon juice, the vegetables and cous-cous and drizzle with the Harissa dressing.
Note: Harissa is a Moroccan spice paste that can be purchased in tubes at some well-stocked delis.
It's about time!!! This blog has been a long time coming. Can't wait for future posts!
ReplyDeleteThanks Blake, Glad you like it. I plan on blogging at least once a week or if I see something unusual and interesting on my travels.
ReplyDelete