Sunday, July 5, 2009

Creme Fraiche Salmon - A Summery Dinner

After eating like a total pig this weekend, with all the BBQing and whatnot, it's time to focus on healthy food again. The below recipe for creme fraiche salmon is not only simple, it uses just four ingredients. The side of polenta is a nice complement but you can just as easily substitute it with cous-cous, potatoes or even fresh greens--the healthier, the better.

Creme Fraiche Roasted Salmon - Click here for the recipe, which came from Bon Appetit's June issue. In addition to the salt and pepper, I sprinkled it with classic Italian seasoning, which added more earthiness.

Zesty Polenta - I improvised a side of simple polenta (or corn meal) to go with the salmon, mixing it with sweet and savory ingredients such as green onions, golden raisins and fresh lemon zest. The lemon really gave it something extra, injecting it with strong fragrance. I'd recommend this side dish with a pairing of any kind of protein - chicken might be nice for example.

Ingredients (serves 4)
1 cup of polenta or cornmeal
1/4 cup of chopped green onions (you can add more if you want)
1/4 cup of whole golden raisins
1 tsp of fresh, grated lemon zest
Salt and pepper to taste

Cook polenta according to directions on package. After you remove from flame, add the rest of the ingredients and mix thoroughly. Make sure to let the other ingredients (especially the raisins) sit in the polenta for a couple of minutes to soak in the flavors. Serve warm with the creme fraiche salmon.

You'll feel satisfied but not overstuffed after this meal--it's a great dinner dish for hot summer months. Enjoy!

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