Since Matt has not quiet converted completely to the vegetarian lifestyle, although he readily admits that he likes it...a lot, he is a growing boy so I have to give him some protien...from an animal...I guess. It gets kinda fishy, mostly for me because seafood and I have had a mutual understanding for my entire life - I don't it eat and it does not eat me (think Jaws, piranhas ect), but this is SOOOO easy to make and will impress just about anyone (even the salmon!)
Coconut & Pistachio Crusted Salmon
Ingredients:
1 C unsalted pistachios
2 boneless, skinless salmon fillets, about 6oz each
1/2 C dried coconut
Salt &Pepper
4 ingredients, yes - it's that easy.
Instructions:
Preheat oven to 350. Chop the pistachio's pretty fine up so they are no large chunks, but make sure they are still recognizable - you don't want to end up with pistachio dust. Coat the salmon liberally in olive oil and place on a baking sheet with parchment paper. Mix together the pistachios and coconut together then it's time for the crust. Cover the salmon with the mixture using your hands and be generous with the nut mixture, you will want to form a good crust. Add a few turns of salt and pepper (from your grinder of course) as much or as little as you like. Bake the salmon for 22 minutes.
Sweet Potato Fries w/ Garlic Aioli
Ingredients:
1/2 t ground cumin
1 t salt (more or less depending on your taste)
1 t paprika
1 tonion powder
1 T. olive oil
2 -3 large (about 1 1/2 pounds) sweet potatoes
Instructions:
In a small bowl, combine paprika, onion powder, salt, and pepper. Set aside. Preheat oven to 400 . Peel potatoes- I like to leave a little bit of skin on for texture and added nutrients but it's completely up to your taste buds - then cut each in half lengthwise, and cut each half into 6 wedges.
In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.Arrange the fries on a baking sheet, make sure they are in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
Garlic Aioli
Ingredients:
1/2 Greek yogurt
2 T Olive Oil Mayonaise
1 large garlic clove, chopped
Juice from 1/2 lemon
1 T chopped chives
1/4 Pepper
Sea salt to taste
Mix all ingredients together and serve with fries - how's that for easy?
Roasted Brussels Sprouts
MY FAVORITE
Ingredients:
1 1/2 lbs brussels sprouts
3 T olive oil
Salt & Pepper
Balsamic Glaze
(A reduction of balsamic vinegar - thick and syrupy. We use this
from Wegmans - its a kitchen staple, get some!)
Instructions:
Preheat oven to 400. Cut off the bottom on the sprouts and then cut them in half. Spray a baking sheet with non stick cooking spray. In a bowl, mix the sprouts and olive oil then lay them in a single layer on the sheet. Take the balsamic glaze and drizzle in a zig zag pattern across the pan, apply liberally but do not drench them - you should still see a fair amount of green sprouts :) Cook 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with a few more grinds of salt, and serve immediately.
Until next time...eat,love,live and eat some more.
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