Tag-Archive for » Apples «
I tagged this one to make for one of my team mates in a recipe swap I am involved. It is a great summer time recipe I made as directed apart from adding some extra chili to the mix. I also cut the apples back to 2 instead of 4 as I thought that 4 was a bit to much for only 2 people. To read other reviews on this recipe please click here. Be sure to check out other recipes by this chef whilst you are there as she has some fantastic ones.
Ingredients
Salmon
1lb Salmon fillet, skin on, any pinbones removed
2 Tablespoons olive oil
1 Tablespoon honey
2 Tablespoons Dijon mustard
1 Garlic clove, minced
1 Tablespoon fresh lemon juice
1 Teaspoon chili powder
Salt, to taste
Apples
4 Sweet apples, Golden Delicious works well (I only used 2)
2 Tablespoons unsalted butter
1 Sprig fresh rosemary
Fresh mint leaves (to garnish) (optional)
Method
1. Rinse the salmon under cold running water; pat dry with paper towels and place in a shallow dish.
2. In a measuring cup, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder; pour mixture over the salmon, turning to coat.
3. Cover, place in the refrigerator and marinade for 2 to 3 hours or, quick marinade, for 30 minutes at room temperature.
4. Preheat the oven to 375°F.
5. Transfer the salmon to a baking dish, reserving the marinade,.
6. Place the dish in the preheated oven and bake 8 minutes; pour the marinade over the salmon.
7. Continue to cook and additional 4 to 5 minutes, or until the salmon flakes easily with a fork; season with salt to taste.
8. While the salmon cooks, core the apples and cut each into 8 wedges.
9. In a large heavy skillet, heat the butter over medium-high heat.
10. Add the apples and rosemary reduce the heat to medium, and cook for 5 minutes, until tender.
11. Remove from the heat and discard the rosemary.
Serve the cooked salmon with pan drippings spooned over and topped with the apples, garnish with fresh mint, if desired.
I served ours over a fresh corn, red pepper and avocado salad with a balsamic dressing.
All photos taken by me unless otherwise stated.
This is a very nice pork recipe simple and the flavours all work really well. I have listed some changes to the original to make it easy to understand but if you would like to view the original recipe please click here. I am the first person to make this one so there are no other reviews or photos of this one.I know it is Halloween so I hope all you kids and big kids have a wonderful safe evening. I wanted to post some great treat ideas for the kids but I have been so busy I did not get round to it, BOO HOO. Hopefully next year. Anyway have a good one to all my regular readers.
Ingredients
2 Green apples, cored and diced
2 Leeks, white and tender green parts, thinly sliced
3 Tablespoons olive oil
1/4 cup Apple cider vinegar
1 Tablespoon honey
1/2 Teaspoon ground cumin
1/2 Teaspoon ground coriander
Salt and pepper
1 (4 lb) pork loin roast, butterflied, debonded
12 slices pancetta, thinly sliced
Method
1. Saute the apples and leeks into in the oil over high heat until softened, about 3 minutes.
2. Add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated.
3. Season to taste with the salt and pepper.
4. Allow the mixture to cool slightly.
5. Preheat oven to 450°F.
6. Spread the mixture in the center of the pork loin, roll to close and tie with kitchen string.
7. Liberally season the outside of the pork loin, Place pancetta slices around the outside of the pork, slightly overlapping them.
8. Roast in a baking pan for 10 minutes and then lower the heat to 325°F.
9. Cook for about 25 minutes per pound.
Note: I made a light gravy to go with this dish and I think it goes really well with it.
All photos taken by me unless otherwise stated.
