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EXPORTED FROM LIVING COOKBOOK
CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE Servings: 4
Preparation Time: 15 minutes Cooking Time: 1 hour Total Time: 1 hour and 15 minutes
1 medium onion
1 TBS. olive oil
3 cups reduced-sodium chicken broth (24 fl oz)
1 cup heavy cream
1/3 cup vodka
½ tsp. salt
½ cup fresh dill
1½ tsps. lemon zest
2 TBS. lemon juice
¼ tsp. black pepper coarsely ground
2 cups Broiled Salmon with Citrus Yogurt Sauce flaked
10 oz. capellini (angel-hair pasta )
Finely chop onion, should have about 1 cup. Chop dill. Finely grate lemon zest.
Cook onion in oil in a 3 qt. heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve ½ cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
While fish is heating, cook pasta in a 6 to 8 quart pot of boiling salted water until al dente. Reserve ½ cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.
Recipe Type: Fish and Shellfish, Fresh Dill, Gourmet, Lemon, Main Dish, Pasta
Author: Romulo Yanes
Source: Gourmet
Web Page: http://www.gourmet.com/recipes/2000s/20 ... withsalmon
BROILED SALMON WITH CITRUS YOGURT SAUCE
This recipe serves 4 as a main course after you set aside one third of the fish to make the CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE. Otherwise, it serves 6.
If reserving some salmon to make the capellini , set aside one third of cooked fillet and separate into large (about 1½") flakes, discarding skin and any dark flesh. (You should have about 2 cups.) Cool to room temperature, then chill, covered with plastic wrap, up to 2 days. If you can't find Greek yogurt, buy regular plain whole-milk yogurt and drain it in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.
Servings: 4
Yield: 4-6 servings
Preparation Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes
FOR SALMON
3 lb salmon fillet with skin (1 inch thick at thickest part; preferably center cut)
3/8 tsp. salt
1/4 tsps. black pepper
FOR SAUCE
1 cup low-fat plain Greek yogurt
2 TBS. extra-virgin olive oil
2 TBS. water
1 TBS. finely grated fresh lime zest
1/2 tsp. finely grated fresh orange zest
1 tsp. fresh orange juice
3/4 tsp. salt
1/4 tsp. mild honey (up to ½)
Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.
Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4" from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.
While salmon broils, whisk together all sauce ingredients in a bowl until combined.
Serve salmon with sauce.
Recipe Type: Fish and Shellfish, Gourmet, Greek Yogurt, Main Dish, Orange
Author: Melissa Roberts
Source: Gourmet
Web Page: http://www.gourmet.com/recipes/2000s/20 ... iledsalmon
CUCUMBER FRESH DILL AND SWEET ONION SALAD Servings: 8
Will keep well in a covered glass bowls in the refrigerator for a week. Use a slotted spoon to get out of bowl and eat it as is or put on fresh lettuce.
Preparation Time: 10 minutes Inactive Time: 50 minutes Total Time: 1 hour
3 English Cucumbers, halved lengthwise and thinly sliced on the diagonal. I peel mine and use the 4mm disc in the Cuisinart.
1 Medium sweet onion such as Vidalia, halved crosswise and thinly sliced.
½ cup Fresh Dill coarsely chopped.
3 TBS. Olive oil
3 TBS. Fresh lemon juice
2 TBS. White Wine Vinegar
Kosher salt
freshly ground pepper to taste
I add Splenda to taste as well.
In a large bowl toss together cucumbers, onion, dill, oil, lemon juice and vinegar; season with salt, pepper and Splenda. Toss and taste and adjust seasoning if needed. Refrigerate to let the flavors meld.
Recipe Type: ALINA'S ADAPTATION, BEST, Fresh Dill, Onion, Salad, Splenda
Source: Adapted EF 5/2008
CHEDDAR DILL CORNBREAD Servings: 6 Yield: 12 large pieces
Oven Temperature: 350°F
Preparation Time: 15 minutes Cooking Time: 35 minutes Inactive Time: 40 minutes Total Time: 1 hour and 30 minutes
3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
2 TBS. baking powder
2 tsp. kosher salt
2 cups milk
3 extra-large eggs -- lightly beaten
½ lb. unsalted butter -- (2 sticks) melted, plus extra to grease the pan
8 oz. aged extra-sharp Cheddar -- grated, divided
1 cup minced fresh dill
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9" X 13" X 2" baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Recipe Type: Bread, Cheese, Food Network, Fresh Dill, Ina Garten
Author: Ina Garten
Source: foodnetwork.com
Web Page: http://www.foodnetwork.com/recipes/ina- ... index.html
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