I have a bit of an unusual situation at the moment in that I currently have TWO — yes, TWO — awesome recipes that I want to share with you. Well, technically three if you count the homemade lotion recipe I’m fixin’ to share sometime next week. But two recipes you can actually eat. Normally I don’t know what I’m going to post until about 15 minutes before I post it, so this glut of informative goodness is… enjoyable. For you, I mean. Because I’m about to point you in the direction of deliciousness. You’re welcome. :)
First up, what I made for dinner last night (except, minus the parsley because, apparently, Glen doesn’t like parsley?). Roasted fennel is my new favorite food:
–Marcus Nilsson for RealSimple
Salmon + Peppers with Caper VinaigretteServes 4
1 cup long-grain white rice
2 small red bell peppers, quartered
1 fennel bulb, thinly sliced
2 tablespoons olive oil
kosher salt and black pepper
1 piece skinless salmon fillet (1 1/4 pounds)
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon capers, chopped
1 tablespoon red wine vinegarHeat oven to 400° F, and cook the rice according to the package directions.
Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper, then roast for 10 minutes. Season the salmon with ¼ teaspoon salt and 1⁄8 teaspoon pepper, nestle it among the vegetables, and roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.
In a small bowl, combine the parsley, capers, vinegar, and remaining tablespoon oil. Drizzle over the salmon and rice and serve with the vegetables.
–Source: RealSimple Magazine, Salmon and Peppers with Caper Vinaigrette
by Molly
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