Monday, February 21, 2011

Salmon, Green Beans and Salad

I have no idea if this will last, but I am going to try to post the meals I make on here. No promises that it will be extra credit with recipes like tonight.

Tonight's menu:

Dill & Garlic Butter Salmon
Green Bean Frites with Lemon Mayo Sauce
Salad with light ranch dressing

my counter looks like sand

To cook:

Salmon - Preheat oven to 350 degrees. Place one 6oz salmon filet (skin side down) on a piece of tin foil big enough to wrap in a pouch. Top filet with 1 teaspoon of butter (I used low fat butter with canola oil) and 1 clove garlic, chopped. Top with 1 sprig of dill and a small drizzle of olive oil. Close up foil into a pouch, bake for 30 mins (or less depending on how non-functional your oven is).

Green Beans - Heat enough oil in a skillet to be about .5 inches deep (I used this Omega 3 vegetable oil Wesson oil stuff I found at Ralphs). Individually dip each green bean into tempura batter (google it:I suggest adding pepper to this). Place a few in the oil - don't overcrowd because they will stick together - bad times. Cook until golden brown. Place on paper towels to sop up the oil then serve with lemon mayo sauce.

Lemon Mayo - Mix a bunch of lemon juice with a little bit of light mayo until it makes a thin sauce (roughly half a lemon to 1/2 tablespoon of mayo - maybe less lemon depending on how juicy the fruit is). Add salt and pepper and whatever else you want to taste. This is sauce is the new crack.

Salad - If you don't know how to make this, we are no longer friends. ALSO, this dressing was not my first choice, but it appears that my roommate used up all my favorite so I used hers for tonight.

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