Lemony Salmon Fillets With Asparagus Sweet Beet Sauce And Lemon Thyme Rice Recipes

Steps:

• Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
• Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
• Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
• Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
• Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
• After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
• Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.

Steps:

• Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add the crushed garlic clove, the lemon zest, thyme, and a little salt and pepper and cook, stirring, for about 1 minute. Add the rice and stir it to coat it in the oil. Add 2 1/2 cups of the chicken stock and bring to a boil, then cover the pot and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
• In a shallow dish, combine the lemon juice, 1 tablespoon of the EVOO, and about 1/2 teaspoon of freshly ground black pepper. Add the salmon fillets and turn them around in the mixture until all the fillets are completely coated. Let the salmon sit while you prepare the beets and get the asparagus going.
• Fill a large skillet with about a 1/2 inch of water. Place the skillet over high heat with a lid or some aluminum foil on top to bring it up to a boil faster. Once it is boiling, add a little salt and the trimmed asparagus. If you have pencil-thin asparagus about 2 minutes will do the trick; if you have thick asparagus then 3 to 4 minutes. You want them to be tender but to remain bright green and keep a bite to them. Once cooked, drain and run them under cold water to stop the cooking. Reserve the asparagus.
• While the asparagus is cooking, with a paring knife, peel the skin from the beet. You might want to place some paper towels on your cutting board to avoid beet-juice stains. Once the beet is peeled give your knife, your cutting board, and the peeled beet a rinse to make it a no-stray-grit zone. Using the large hole side of a box grater, grate the beet over a plate. Or, use the grating attachment on your food processor. (I can't find mine.)
• Preheat a nonstick skillet over medium high with 2 tablespoons of the EVOO. Remove the salmon from the lemon mixture and season it with a little salt. Add the salmon to the hot skillet and cook it on each side for 3 to 4 minutes, or until just cooked through.
• While the salmon is cooking, return the skillet you cooked the asparagus in to the stove over medium-high heat, add the remaining 2 tablespoons of EVOO, and when the oil is hot add the grated beets, chopped garlic, and onions. Season with a little salt and pepper. Cook for about 4 to 5 minutes, or until the beets are sneaking up on getting tender, stirring frequently. Add the white wine and cook for 1 minute. Add the remaining 1/2 cup of chicken stock and bring it up to a bubble, then simmer for 2 to 3 minutes, or until you only have about 1/2 cup of liquids left in the skillet. Add the reserved cooked asparagus and heat through. Turn the heat off and add the basil and the butter, then stir it until the butter melts.
• Add the chopped parsley to the rice. Using a fork, fluff the rice. While you are fluffing, keep your eyes peeled for the clove of garlic, fish it out, and discard.
• To serve, arrange the salmon fillets on 4 serving plates and top them with some of the beet sauce and asparagus. Serve the rice alongside.

Steps:

• Heat oven to 400 degrees. Lay out a double layer of foil big enough to wrap fish in, and drizzle with oil. Place fish on foil. Put scallions and half the thyme in cavity of fish. Drizzle 2 tablespoons butter over fish, and sprinkle with salt to taste. Wrap fish loosely, place on a baking sheet and bake 35 minutes.
• Place a small skillet over medium heat. When pan is hot, add almonds, and stir until golden brown. Remove from pan, and set aside. In a small bowl, combine remaining melted butter and lemon juice; set aside.
• When fish is cooked, carefully peel skin from side facing you. With a knife, divide fish in three portions by making two long cuts parallel to each other and perpendicular to the backbone. Cut down to the rib bones, but do not cut through them. Remove a portion of meat by sliding a spatula over rib bones and pulling meat away; repeat with 2 remaining portions, and place on three warmed plates. Remove backbone and attached rib bones. Cut three more fillets from remaining fish, placing them on plates.
• Drizzle lemon butter over each fillet, and sprinkle with toasted almonds. Pull leaves from remaining sprigs of thyme, and scatter over fillets. Serve immediately.

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

Steps:

• Preheat oven to 375°F. Arrange salmon on baking sheet and season with salt and pepper. Bake until just cooked through, about 20 minutes.
• Meanwhile, boil next 5 ingredients in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes. Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. Set saucepan over very low heat and whisk in butter 1 piece at a time. Whisk in lemon juice; season sauce to taste with salt and pepper.
• Transfer salmon to plates. Spoon sauce over and serve.