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Passover Dinner and the Bounties of Spring
Linda Gassenheimer
Listen to Linda's Food Talk show on OURadio.org!
Tonight’s Dinner in Minutes? Grilled Salmon with Olive Tapenade and Roasted Potatoes and Asparagus
Grilled salmon with an olive tapenade garnish makes an elegant dish that takes very little effort. Serve it for the family or for guests during this Holiday week. Grill this salmon on a grill, stove-top grill or place it under the broiler.
On a recent trip to Seattle, Washington, I had a chance to taste really fresh salmon.. As Chef Thierry Rautureau, chef/owner of Rover’s Restaurant told me, “With salmon like this you don’t need to do much to it.” He makes an olive tapenade, spoons it over salmon fillets and places them on a grill for about 4 minutes. The salmon was juicy, tasty and a real treat. I’ve adapted his recipe for this salmon meal that we can make in minutes at home. .
Olive tapenade is a paste made from olives, garlic, olive oil and herbs. There are many good varieties in the market.
Roasting asparagus brings out the flavor. New Potatoes or Creamers are available in the spring. They are about 3/4-inch in diameter and have a short season. They’re a treat and I always look for them at this time of year.
This meal contains 481 calories per serving with 33 percent of calories from fat.
Helpful Hints:
• If fresh salmon is unavailable, good quality salmon can be found in the frozen section of many markets.
• If broiling the salmon, place the salmon on the middle shelf and the asparagus and potatoes on a shelf below in the same oven.
• Lining a baking tray with foil makes clean-up a breeze.
Countdown:
• Preheat grill or broiler.
• Start potatoes.
• Start salmon.
• Add asparagus.
• Finish salmon.
SHOPPING LIST
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 1/2-pounds salmon fillet, 1 jar olive tapenade, 1 1/2-pounds potatoes (new potatoes if available), 2 pounds asparagus and olive oil spray.
Staples: Olive oil, salt and black peppercorns.
Listen to Linda's Food Talk show on OURadio.org!
Linda Gassenheimer is the author of fourteen cookbooks including her newest, Prevention’s Fit and Fast Meals in Minutes and Mix ‘n Match Meals in Minutes for People with Diabetes. Email Linda at .(JavaScript must be enabled to view this email address). You can visit Linda on her web page at http://www.DinnerInMinutes.com.
GRILLED SALMON WITH OLIVE TAPENADE
1 1/2-pounds salmon fillet
2 tablespoons olive tapenade
Salt and freshly ground black pepper
For grill, heat the grill until it is very hot. If using charcoal, move the coals to the side once they are hot. If using gas, turn off burners once the grill is very hot, so the salmon can cook on indirect heat.
Meanwhile, spread the tapenade over the salmon fillet and place the fillet skin side down on the grill grates. Close the lid, and let cook 8 minutes for 1-inch thick fillet. To test the salmon, make a small cut into the thickest part. The flesh will be opaque, not translucent. Remove the salmon from the grill by sliding a wide spatula between the meat and the skin. Divide into four portions and serve.
For broiler, line a baking tray with foil and place under the broiler and preheat broiler. When broiler is hot, place salmon fillet on the tray and broil 6 inches from the heat for 8 minutes. Remove from broiler and spread tapenade on top. Return to broiler and broil for 1 minute. The timing is for a 1-inch thick fillet. Reduce the time to 6 minutes total for a smaller piece.
Makes 4 servings.
Per serving: 258 calories (44 percent from fat), 12.6 g fat (1.9 g saturated, 4.8 g monounsaturated), 96 mg cholesterol, 33.9 g protein, 0.5 g carbohydrates, no fiber, 88 mg sodium.
Olive Tapenade
If you would rather make your own tapenade
Add more garlic, capers or olives, according to your tastes
20 pitted kalamata olives (or mixed olives)
1 small garlic clove, crushed
1 tablespoon capers
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice
Rinse olives under cold water. Place them in a food processor with the remaining ingredients and process until a coarse paste.
ROASTED POTATOES AND ASPARAGUS
Olive oil spray
1 1/2-pounds red potatoes (or New Potatoes if available)
Salt and freshly ground black pepper
2 pounds asparagus
1 tablespoon olive oil
Preheat broiler. Line a baking sheet with foil. Spray foil with olive oil spray. Wash potatoes, do not peel. Cut into 1/2-inch cubes or leave whole if using New Potatoes. Place on tray in one layer and spray with olive oil spray. Turn and spray. Sprinkle with salt and pepper to taste. Place under broiler about 6 inches from the heat for 5 minutes. Remove and turn potatoes. Cut about 1-inch from the woody end of the asparagus, clean and place on the tray with the potatoes. Spray with olive oil spray. Sprinkle with salt and pepper to taste. Return tray to broiler for 10 minutes or until potatoes are soft. Toss potatoes with olive oil. Makes 4 servings.
Per serving: 223 calories (21 percent from fat), 5.3 g fat (0.8 g saturated, 2.5 g monounsaturated), no cholesterol, 8.6 g protein, 39.5 g carbohydrates,6.9 g fiber, 8 mg sodium.
