Gingered Salmon with Grilled Corn and Watercress Salad

Ingredients

1/2 cup plus 2 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons canola oil
5 small ears of corn, shucked
Four 6-ounce skin-on salmon fillets
20 small slices of pickled ginger (about 1 ounce)
Salt and freshly ground pepper
2 teaspoons Dijon mustard
1/2 teaspoon honey
1 bunch of watercress, thick stems discarded (about 8 ounces)

Directions

1- Preheat the oven to 375°. In a small saucepan, boil 1/2 cup of the balsamic vinegar until reduced to 3 tablespoons, about 5 minutes. Let the reduction cool, then stir in 1 tablespoon of the canola oil.

2- Heat a grill pan. Grill the corn over high heat, turning, until nicely charred all over, about 5 minutes. Let cool. Using a serrated knife, cut the kernels from the cobs.

3- Arrange the salmon fillets skin side down on a work surface. Using the tip of a sharp knife, make five 1/2-inch-deep slits crosswise in the flesh of each fillet. Stuff 1 slice of ginger into each slit, then thread each fillet lengthwise with a short skewer.

4- In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the canola oil. Season the salmon fillets with salt and pepper and add the fillets to the skillet, skin side down. Cook over moderately high heat until the skin is lightly golden, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 6 minutes, turning once halfway through, until the skin is very crisp and the fish is just cooked through.
5- In a large bowl, whisk the remaining 2 tablespoons of balsamic vinegar with the mustard and the honey. Gradually whisk the remaining 1/4 cup of canola oil into the dressing. Add the grilled corn kernels and watercress to the bowl and toss to coat. Transfer the salad to plates and top with the skewered salmon. Drizzle the fish and salad with the balsamic vinegar reduction and serve right away. 

Notes

To make a larger batch of the reduction, start with at least one cup of vinegar and boil until syrupy and reduced by more than half. Refrigerate without the oil for up to 2 weeks. Drizzle the balsamic reduction over grilled vegetables or fresh fruit, or add to sparkling water.

Variation Stuff the salmon with small slices of prosciutto instead of ginger.

One Serving 544 cal, 30 gm fat, 3.4 gm sat fat, 2.8 gm carb, 3 gm fiber, 43 gm protein.

Tiffin Treats – Baked Macaroni And Cheese

Preparing my son’s evening tiffin/dinner meals is usually a difficult task. I actually have had varied requests for luncheon varieties for toddlers and youngsters and that they all voice an equivalent opinion – we'd like selection, selection or a lot of sort of healthy and delicious tiffins/meals!

Yesterday, I ready a tinny macaroni casserole for Nehal, a formula I custom-made from Sanjeev Kapoor’s cooking show. simple to arrange – a vigorous merger of saute onions, capsicum, garlic and tomatoes, combined with cooked macaroni, topped with sauce, fancy with cheese and eventually baked just right. A comforting hearty casserole absolute to get your kid inquiring for additional.

Ingredients:


2 cups boiled elbow macaroni

1 1/2 tbsp olive oil

1 large onion, finely chopped

1 bell pepper, finely sliced

6-7 garlic flakes, crushed

1 large tomato

fistful of boiled sweet corn (optional)

salt to taste

freshly ground pepper as per taste

big pinch mustard pwd (optional)

1 tbsp grated cheese for garnish

1 tbsp chopped fresh parsley for garnish

For white sauce:

1 tbsp maida

1 tbsp butter

1 cup low fat milk (room temp)

1 tbsp grated cheese

salt and pepper to taste

Cook macaroni in preserved quickly boiling water till hard, drain and keep aside.
Heat oil in an exceedingly vessel, add the onions, bush and crushed garlic and saute until clear. Add the shredded tomato and salt.
Cook for 8-10 mts, stirring once in an exceedingly whereas. Add the stewed corn and mix.
While the onion-tomato base cooks, prepare the bechamel. Heat a pan, on low flame, add the butter and let it soften. Add maida and keep stirring employing a hand whisk over an occasional flame until well blended . Slowly add the milk, stirring unendingly. Next add the cheese. On medium heat still stir till you have got a pleasant sleek consistency sauce. Once in an exceedingly whereas, take away the vessel aloof from the warmth for a couple of seconds and place it back whereas stirring. Season with salt and pepper. Keep aside.
Next add the stewed macaroni to the grilled onion-tomato base and toss for 2-3 minutes stirring well to coat. modify salt, season with freshly ground pepper, mustard pwd and sprinkle some cheese. shut down heat.
Remove macaroni onto a baking dish and spoon the ready bechamel on the perimeters of the dish. Garnish with cheese. Bake in an exceedingly pre-heated kitchen appliance at two hundred degrees C for ten mts.

Spinach And Ricotta Cheese Calzone

We typically build dish a minimum of once per week in our dish kitchen appliance, however I conjointly prefer to use my dish dough for alternative kitchen appliance baked treats to function snacks or for light-weight lunches. i prefer to stuff my dough with my favorite fillings and roll it up and bake as during a stromboli, or fold a circle of dough over a savory filling to make a calzone.

When I build dish dough, I typically build a double batch and so store the leftover dough in well wrapped balls within the deep-freeze for future dish nights, or to be used as I did during this spinach and cheese cheese calzone. you'll be able to use my Favorite dish Dough for these calzone, or just get already created dish or dough at your native food market. Calzones area unit terribly simple to create, and you'll be able to vary the fillings in keeping with your own personal style. I created individual calzones for lunch recently and needed to stay them fairly healthy therefore I selected a cheese cheese and spinach filling. I notice that for a lunch sized calzone that a few vi ounce ball of dough is simply good. Add a pleasant mixed dish and you've got an entire meal.

Spinach & cheese Cheese Calzone

Yield: Serves 2Prep Time: fifteen minutesCook Time: twenty five mins

A creamy cheese filling is cased in golden brown dough in these tasty baked calzone.

Ingredients:

2 (6 Ounce) Balls pizza pie Dough, home-baked or Store Bought

5 Ounces Frozen cut Spinach, Thawed & Squeezed Well to get rid of Excess Water

1 Cup cheese Cheese

1/2 Cup Grated cheese Cheese

1/4 Cup Grated Parmesan Cheese

Sea Salt & Cracked Black Pepper

Dash Of Red Chili Flakes

1/3 Cup Diced Pancetta or Bacon, boiled till Crisp

To Bake:

1 Egg

4 Tablespoons Grated Parmesan Cheese

Directions:

Preheat kitchen appliance to 450 degrees F. and gently mud a baking sheet with Indian meal.

On a gently floured surface, roll out every ball of dough into associate degree eight to 9 in. circle.

In a bowl, combine along the spinach, ricotta, mozzarella, parmesan, salt, pepper, and red pepper flakes.

Take 0.5 the filling and place on half every of the dough circles departure a 3/4 in. border round the edge.

Fold the opposite half the dough over the filling lining up the sides and pinch to seal.

Place every calzone on the ready baking sheet.

Crack the egg into atiny low bowl, add a tablespoon of water, and beat with a fork till homogenised.

Brush the egg wash over every of the calzone so sprinkle with the grated Parmesan cheese.

Bake the calzone for twenty to twenty five minutes or till puffy and golden brown.