Grand Magazine - July/August 2008 - (Page 58)

Th e r ec Salmon with Lime and Chive Butter 4 six-oz. (1 inch thick) salmon fillets Salt and pepper to taste Flour for dredging 1 T. extra virgin olive oil 1 T. butter 1/4 tsp. dried sage or 2 tsp. chopped fresh 1/4 c. chopped fresh chives 1/4 c. dry vermouth or dry white wine 3 T. fresh lime juice 2 fresh mandarins or 1 orange, seeded and separated into individual wedges (if using orange, cut each wedge in half) 4 handfuls of baby spinach Salt and pepper salmon fillets. Dust lightly with flour. Melt butter with olive oil in pan over medium heat, and add sage. When hot, add salmon top side down. Cook 3 min., turn, and cook 3-4 min. Add wine or vermouth, lime juice and chives. Shake pan, salt and pepper to taste, and remove from heat. Cool, package in parchment paper and refrigerate. (If cooking to eat right away, total cooking time should be approximately 10 min., 5 min. on each side.) To heaT and serve: Remove salmon from refrigerator, ip es Grilled Breast of Chicken with Lemon-Caper Vinaigrette 6 six-oz. boneless, skinless chicken breast halves 1 tsp. salt and 1/4 tsp. freshly ground pepper 2 tsp. extra virgin olive oil For vinaigrette: 3 T. fresh lemon juice 1 T. Dijon mustard 1 T. finely chopped shallots 1 T. chopped parsley 1 tsp. salt 1/4 tsp. freshly ground pepper 5 T. extra virgin olive oil 1 T. nonpareil capers For vinaigrette: Combine first six ingredients. Mix well, and slowly whisk in the oil. Transfer to jar or cruet. Add the capers, and shake to combine. Store in refrigerator. Season the chicken breasts. Coat with 2 tsp. of the olive oil. Grill on outdoor grill or indoor grill pan (or sauté) for approximately 4 min. on each side (for four of the breasts; the other two you will cook another 2 min. on each side because they will be shredded for the lentil salad later in the week and will not be reheated). Let cool, and package in parchment paper bundles. Refrigerate. Wrap and keep the two fully cooked breasts separate from the others in the fridge. To heaT and serve: Remove chicken bundles and vinaigrette from the and heat oven to 450°. Lay four dishes out on the counter, placing a handful of baby spinach off-center on each plate. Spoon a serving of the prepared lentil salad next to the spinach. Put salmon packages on baking pan, and place in very hot oven for 12-15 min. (or until hot in center). Open packages and place a fillet over the spinach on each plate. Spoon sauce over salmon. refrigerator. Place the packages on a baking pan. Place jar of vinaigrette on top of the oven to allow to warm up a bit. Heat oven to 450°. Lay four dishes out on counter, placing a handful of arugula off-center on each plate. Place baking pan in very hot oven for 12-15 min. (or until hot and cooked in center). Open packages and place a chicken breast over the arugula on each plate. Shake vinaigrette vigorously, and pour enough over each breast to dampen the greens as well. Place the remaining vinaigrette on the table to be added as desired. Serve the hot maple butternut squash alongside the chicken and arugula. Lentil and Vegetable Salad (8 servings) 1 lb. green lentils, picked over and rinsed 1 medium onion, peeled and halved 6 sprigs parsley 2 sprigs fresh thyme 1 bay leaf 1/4 c. Dijon mustard 1/4 c. red wine vinegar 1/3 c. extra virgin olive oil 1 T. chopped parsley 58 GRAND JULY AUGUST 2008 Salt and pepper to taste 2 shallots, peeled, halved lengthwise, slit lengthwise almost to stem, and sliced thinly 2 carrots, sliced similarly to shallots 2 celery stalks, slit lengthwise almost to end, and sliced Cover lentils, onion and herbs in a pot with water 2 inches above the ingredients. Simmer until just tender, about 15 min. Mix together Dijon, oil, vinegar, the chopped parsley, and salt and pepper. Add sliced vegetables. Drain lentils, reserving the liquid. Pick out the onion and herbs. Add lentils to dressing while warm. Serve at room temperature.

Table of Contents Feed for the Digital Edition of Grand Magazine - July/August 2008

Grand Magazine - July/August 2008 Contents Grand View: Love Is All That's Left Isn't It Grand?: Reassessing the Postponed Life Grand Central Just So We Know: One Mixed-Up Lemon Long-Distance Love: Cuttings Ask Grand: Stuck on Stuff Grand Gestures: "Thanks for the Ugly Gift" Tips on Teens: All That Doesn't Meet the Eye Live Long and Propser On the Cover: Peter Yarrow Presents of Mine Thicker Than Water? Reunions: White Water, White Knuckles The Grand Gourmet So We Are Not Alone Looking Grand: Suit-Able Grandbloggers: Why Watch TV When We Can Talk? Grand Bazaar Resources Grand Finale: What Boat

Grand Magazine - July/August 2008

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