Are we dieting? I may try to eat better but I’m not going on a diet. Salmon is good for you and has heart-healthy omega- 3 fatty acids which aid blood pressure and cholesterol. Here’s an easy recipe with very few ingredients. HEB has salmon already cut into portions to make an easy recipe even easier.
Pan-seared Salmon
1 tbsp olive oil 1/2 teaspoon kosher salt Freshly ground black pepper 4 (6-oz) salmon fillets, 1-1/4” thick Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve. —kwc— Here’s an herb-y Greekstyle salad to go with your salmon.
Maroulosalata
For the Salad
2 hearts of romaine
4 green onions
1/2 bunch dill
1/2 bunch mint
1/2 cup crumbled feta cheese
For the Dressing
Juice of 1 large lemon Kosher salt 1/2 teaspoon dried oregano 1/3 cup extra virgin olive oil Crisp the romaine. Prepare a large mixing bowl with ice water. Thinly slice the romaine lettuce, then add to the ice water for 5 minutes to crisp while you prepare the dressing and remaining ingredients.
Prep the herbs. Trim and finely chop the green onions (both the white and green parts). Finely chop the dill and mint leaves, discarding the stem.
Make the dressing. In a medium mixing bowl, add the lemon juice, a large pinch of kosher salt, and the oregano and whisk to combine. Continue whisking as you drizzle in the extra virgin olive oil. Whisk until emulsifi ed. Set aside for now.
Drain. Drain the salad from the ice water and dry very thoroughly. A salad spinner helps if you have one, or use paper towels. Add to a large serving bowl, along with the chopped herbs, and feta. Give everything a gentle toss.
Serve. Just before serving, give the dressing one more quick whisk and pour it all over the salad. Mix well (or use your hands to massage the salad and coat it well with the dressing). Serve immediately. —kwc— Don’t worry, I have a decadent dessert for you because that’s who I am as a person.
Chocolate Raspberry Pavlova For the meringue base 6 large egg whites 1-1/2 cups superfine sugar 3 tablespoons unsweetened cocoa, sieved 1 tsp balsamic or red wine vinegar 2 ounces bittersweet chocolate, finely chopped For the topping
2 cups heavy cream 1 pound raspberries 3 tbsp bittersweet chocolate, coarsely grated Preheat the oven to 350 and line a baking tray with baking parchment.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa, vinegar and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300 and cook for about one to one and a quarter hours.
When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers. Turn off t he oven a nd open the door slightly and let the chocolate meringue disc cool completely.
When you’re ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don’t want the raspberries’ luscious color and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate’s rim.
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