FrancesRenHuang

Dinner at Home

In Recipes, The Piglet Oinking on July 29, 2010 at 12:01 pm

Stovetop Salt Crusted Salmon with Grapefruit and Basil Relish. Serve with Pasta Salad with Feta and Olives

This dinner is simple, delicious, and healthy. We wanted to steer away from the steaks from the previous nights.

Serves 2

Pasta Salad with Feta and Olives courtesy of American Test Kitchen

My first time making this. This salad requires to be made ahead of time, but once made and put aside, it is a relief to just cook the salmon and relish during dinner time without having to make other side dishes. It taste good, healthy, and the leftover can be kept up to 2 days.

Dressing

  • about a big tablespoon really good olive oil
  • a little less than half a tablespoon red wine vinegar
  • a little less than half of a tablespoon lemon juice
  • about 1/2 tablespoon minced shallots for flavor
  • a small spoonful of Dijon mustard
  • a good pinch of dried oregano
  • a pinch of garlic powder
  • ground black pepper to taste
  1. Whisk set aside.

Salad

  • big pot of boiling water with a generous spoonful of salt
  • around 1 cup or a big handful of dried farfalle (bow-tie pasta)
  • half a carrot, peeled and grated
  • half a red/yellow bell pepper, stemmed, seeded, and cut into 1/4 strips
  • 1/2 cup of feta cheese, crumbled
  • a small handful of kalamata olives, coarsely chopped
  • a small handful of fresh parsley leaves, minced
  • a small handful of cherry tomatoes, quartered
  • handfuls of other vegetables, chopped into bite sizes (optional)
  1. Cook pasta in boiling water until al dente, about 10 minutes.
  2. Reserve 1/4 cup of pasta water; drain pasta in sink, transfer into a mixing bowl.
  3. Pour the reserve pasta water into the dressing; whisk.
  4. Pour half of dressing over pasta, toss and carefully mixing in the rest of ingredients. Store the other half in the fridge.
  5. Cover tightly with plastic wrap, poke a few holes with a fork to create vent holes; can be kept it in the fridge for up to 2 days.

To Serve

  1. When preparing dinner, leave pasta out in room temperature about 40 minutes.
  2. Toss carefully, adding the remaining dressing as needed.
  3. Serve.

Salt Crusted Salmon courtesy of my friend Tristan

This dish will never fail me. I can take a quick shower, multi-task and the fish never dries up.

  • a salmon fillet
  • sea salt, pack fill the pan to about 1/4 inch thick
  1. Heat the salt filled pan to medium heat; place the salmon on top of the salt crust, skin down.
  2. Wait until the fish is opaque throughout, or internal temperature is 130 F. It usually takes 20 or so minutes.
  3. When done, use a spatula to scoop the fish onto a cutting board. Avoid scooping the salt onto the fillet.
  4. Serve with relish.

Grapefruit and Basil Relish courtesy of America’s Test Kitchen

  • one grapefruit, cut in half, spooning the meat into a bowl; drain juice (i drank the juice)
  • about 1/2 tablespoon of minced shallots for flavor
  • 5 generous leaves of basil leaves; chopped
  • 1 teaspoon of lemon juice, about a quarter of a lemon
  • 1 teaspoon of olive oil
  • salt and pepper for taste
  1. Mix and set aside.
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