Friday, August 19, 2011

Poached Salmon with Roasted Brussels Sprouts for Mommy and Daddy

My mom is visiting this week, and this is what we made for dinner last night. It's ridiculously easy, delicious and nutritious. The salmon takes only 8 minutes! You can serve this salmon hot, warm or cold. It tastes good either way. The brussels sprouts take 25-30 minutes to roast, so start them first.

Here's what you'll need:

Poached Salmon (Serves 4)
4 Salmon filets
1 1/2 tblsp chopped fresh dill
1 bay leaf
Dry white wine
1 lemon

Heat a large deep skillet over medium high heat. Add 1 part white wine and 1 part water until there is about a half inch of liquid in the skillet. Add a pinch or 2 of salt and pepper, chopped dill and the bay leaf to the liquid. Add the filets to skillet (skin side down) and cover. Cook for 8 minutes. Squeeze lemon  juice on each filet and serve.

Roasted Brussels Sprouts with Pancetta and Apple
10-12 brussels sprouts halved
1/2 apple diced
1 package diced pancetta
handful pine nuts
1 tsp italian seasoning
1/2 tsp nutmeg
1 tblsp grated parmesan
olive oil

Preheat oven to 360. Drizzle oil in the bottom of a large baking pan. Halve the brussels sprouts and place around the baking pan. Season with salt and pepper. Dice the apple and place around the brussels sprouts. Add the pancetta. Add handful of pine nuts, tsp of italian seasoning, nutmeg, parmesan cheese. Drizzle olive oil over brussels sprouts, and place in oven. Roast for 25-30 minutes.

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