Plant It Forward

Roasted Salmon with bok choy

Roasted Salmon with bok choy

Ingredients

  • 1 bunch bok choy
  • 1 bunch of another green (try spinach, arugula, beet greens, etc.)
  • 6 tablespoons olive oil, divided
  • Coarse salt and pepper
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • 1 tsp. lemon zest plus 2 tablespoons juice
  • 1/4 cup fresh dill, chopped
  • 1 tsp. Dijon mustard

Instructions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet toss bok choy with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon with olive oil, salt and pepperand add to baking sheet. Bake until salmon is cooked through (easily flakes), about 10-15 minutes. (Do not overcook!)
  2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and bok choy with dressing before serving.
  3. Original recipe: http://www.marthastewart.com/1033633/roasted-salmon-kale-and-cabbage
http://plant-it-forward.org/roasted-salmon-with-bok-choy/

Baked Salmon with Roasted Greens

Baked Salmon with Roasted Greens

Ingredients

  • 2 bunches greens (~9 cups total- Swiss
  • chard*, Brussels Sprouts tops, etc.)
  • 6 tablespoons olive oil, divided
  • Coarse salt and pepper
  • 4 skinless salmon fillets (4 to 6 ounces
  • each)
  • 1 tsp. lemon zest plus 2 Tbsp. juice
  • 1/4 cup fresh dill, chopped
  • 1 tsp. Dijon mustard

Instructions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet toss greens with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon with olive oil, salt and pepper and add to baking sheet. Bake until salmon is cooked through (easily flakes), about 10-15 minutes. (Do not overcook!)
  2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Drizzle salmon and greens with dressing before serving.
  3. *Roast the Swiss chard stems first for a few minutes, then put the greens in for 6 minutes.
http://plant-it-forward.org/baked-salmon-with-roasted-greens/

Roasted Salmon with Kale and Cabbage

Roasted Salmon with Kale and Cabbage

Ingredients

  • 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
  • 1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
  • 6 tablespoons olive oil, divided
  • Coarse salt and pepper
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • 1 teaspoon lemon zest plus 2 tablespoons juice
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
  2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.
  3. http://www.marthastewart.com/1033633/roasted-salmon-kale-and-cabbage
http://plant-it-forward.org/roasted-salmon-with-kale-and-cabbage/

Chilled Cucumber Soup

Chilled Cucumber Soup

Ingredients

  • Soup Ingredients
  • 5 lbs cucumbers, peeled & cut into 2-in pieces (about 8 cups)
  • 4 medium scallions, dark green parts only, chopped coarse
  • (about 1/2 cup)
  • 1 cup plain whole-milk yogurt
  • 1/4 tsp. sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. salt
  • Pinch ground black pepper
  • Cucumber-Dill Garnish
  • 1 large cucumber (about 1 lb), peeled & cut into 1/2 inch cubes
  • (about 2 cups)
  • 1 1/2 tsp. fresh dill, chopped
  • 1/2 tsp. lemon juice
  • 1/4 tsp. salt

Instructions

  1. For the Soup: Toss the cucumbers with the scallions in a medium bowl.
  2. Puree half the cucumber-scallion mixture in a blender with 1 1/4 cups cold water until smooth, about 1 minute.
  3. Transfer the puree to a large nonreactive bowl.
  4. Puree the remaining cucumber-scallion mixture with 1 1/4 cups cold water and transfer it to the bowl with the first batch.
  5. Whisk in the yogurt, sugar, lemon juice, salt and pepper.
  6. Cover tightly and refrigerate until chilled, at least 1 hour or up to 12 hours.
  7. For the Garnish: Dry the cucumber cubes between layers of paper towels. toss cucumbers with dill, lemon juice and salt in a small bowl.
  8. To serve, divide the chilled soup among individual bowls. Sprinkle some of the cucumber and dill mixture over each bowl and serve immediately.

Notes

From Cooks Illustrated.

http://plant-it-forward.org/chilled-cucumber-soup/