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Monday, December 27, 2010

Greek Salad in the Round and Salmon on Zucchini Bed




Greek salad again, but this time with a different presentation. Earlier this month we attended a holiday dinner and the chef served a chopped salad in a cucumber ring. How clever, I thought and set out to duplicate it. His cucumbers must have been longer than mine. I had to take two strips and stick them together.

First Course: Greek Salad in the Round. The salad included the typical Greek Salad ingredients - olives, tomatoes, onion and feta cheese. The dressing was a balsamic vinaigrette with minced garlic and ground back pepper.


Second Course: Salmon on Bed of Zucchini. The salmon was prepared on the stove top grill. Following my favorite method with skinless salmon, it was cooked on one side until half done and then finished in the oven for 3 to 5 minutes. It was seasoned before cooking with a tad (just a tad) of sea salt and fresh ground black pepper. Sauce: Caper and Shallots. Shallots were sauteed in olive oil. White wine was added and reduced. Honey Dijon mustard was blended in, followed with a few capers. The salmon was plated on the zucchini and then topped with the sauce.

Wine: Etude

Enjoy
Jo

1 comment:

Les Sullivans said...

Nice recipes. Great menu.

Your zucchini made me think of a recipe that has become one of my favorites (and a recipe that we got from the Greek yogurt container.) I have copied it below.

Zucchini Lasagna

Serves 4
Prep : 15 min.
Baking : 20 min.

Three or four zucchini
1 14-oz. jar of spaghetti sauce
6-oz. Greek yogurt
9-12 leaves of lasagna (or number needed to make three layers)
12-oz. lean ground beef
1-2 cloves garlic
12-oz. mozzarella or Scamorza cheese (We prefer the saltier Scamorza)
2 T olive oil
Salt
Pepper
6 cups water (to cook lasagna)

1. preheat oven to 425 F
2. Boil water, add salt and lasagna leaves, blanch for 3 minutes. Drain.
3. In a pan, heat olive oil. Add ground beef and minced garlic. When cooked, add spaghetti sauce and cook until the sauce thickens. Remove from burner, add Greek yogurt and mix well.
4. Grate mozzarella (or cut in thin strips)
5. Wash zucchinis, dry them and then cut them lengthwise into strips about ¼ inch thick.
6. Oil the baking pan, put in a layer of zucchini, covered by a layer of pasta and then coat with a layer of meat sauce. Continue to layer two more times.
7. Put mozzarella/Scamorza on top.
8. Bake for 20 minutes.

Enjoy!

Wine suggestion: we prefer red CĂ´tes du Rhone but chianti or a super Tuscan would also be great.