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It’s Healthy! Salmon with a Couscous Crust

By mlb, on April 7th, 2009%

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Okay, this was delicious. Especially the couscous. It gets a little golden and crunchy on top. Seriously tasty.

I was curious about making something that all cooks together like this. I figured it would turn out okay (I basically trust Tyler) but, as I’ve only ever made couscous on the stovetop, I was intrigued by baking it. It works. We had this with some pan-roasted asparagus.

Changes I made: I subbed broth for water, used Marcona almonds instead of pine nuts, olive oil in the dish instead of butter, and added feta to the top.

Salmon with a Couscous Crust
Recipe adapted from Tyler Florence
1 cup couscous
1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped
3 tbsp coarsely chopped green olives
2 tbsp capers, chopped
3 tbsp pine nuts, toasted and coarsely chopped (almonds can be substituted)
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 lemon, juiced
Salt and freshly ground black pepper
2 (6-8 ounce) salmon fillets skinned
1 1/3 cup chicken or vegetable broth
1/4 cup crumbled feta cheese

Preheat the oven to 375 degrees F.

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In a large bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous . . . → Read More: It’s Healthy! Salmon with a Couscous Crust

8 comments   Middle Eastern, Seafood, Spring, Summer

(Almost Vegetarian): White Lasagne with Parmigiano Besciamella, Spinach & Ricotta

By mlb, on April 2nd, 2009%

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Okay, we are starting this thing where Saturday night is designated, “Vegetarian Night”. So far we’ve had this, an Indian Feast (coming soon), and this weekend, the Vegetable Upside-down Cake from the Enchanted Broccoli Forest.

But now, here’s lasagna. Originally, it was just sauce, noodles, and Parmesan. This sounds great but why not add a little more? Exactly! I did two layers of low fat ricotta with some defrosted, drained frozen spinach mixed in. Also, I added Mozzarella to the top because, c’mon, it’s lasagna!

Oh, and there’s also chicken broth here. Obviously that makes this not vegetarian but, if you use vegetable broth it is. So there.

Note: I used 1% milk here and the sauce was very creamy and rich. I guess that’s what happens when you use 8 tablespoons of butter.

White Lasagne with Parmigiano Besciamella with Spinach & Ricotta
Recipe adapted from Gourmet magazine
3/4 cup minced shallots (about 6)
8 tbsp unsalted butter
12 button mushrooms
1/2 cup all-purpose flour
1/2 teaspoon grated nutmeg
3 3/4 cups whole milk (or low fat milk — I used 1% milk and it was fine)
1 15 oz container ricotta cheese
1/4 tsp red pepper flakes
1 bag frozen spinach, defrosted, drained very well
2 cloves . . . → Read More: (Almost Vegetarian): White Lasagne with Parmigiano Besciamella, Spinach & Ricotta

5 comments   Cheese, Comfort Food, Italian, Spring, Vegetables, Winter
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