Meal Plans: February 22 – 25

So, I’m learning things don’t always go as planned.  If you look at last week’s meal plan, you’ll notice I missed one.  My Saturday night meal never happened.  I ended up going over to my boyfriend’s and he cooked me a meal (spaghetti and salad).  So I’ve moved the roast salmon to Monday night.

Also, there won’t be a meal on the list tonight because I’m attending a group meal.  A group of our friends meets together about once a month on Sundays and prepares a themed meal together.  Tonight is taco night!

I tried to mix up my resource for recipes, but I failed.  Once again all recipes are from Real Simple.



Roast Salmon and Pepper with Caper Vinaigrette

  • 1 cup long-grain white rice
  • 2 small red bell peppers, quartered
  • 1 fennel bulb, thinly sliced
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 1-1/4 poind piece skinless salmon fillet
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 tablespoon capers, chopped
  • 1 tablespoon red wine vinegar
  • Heat oven to 400degrees. Cook the rice according to the package directions.
  • Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Roast for 5 minutes.  Season the salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper and nestle in among the vegetables.  Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.
  • In a small bowl, combine the parsley, capers, vinegar, and the remaining tablespoon of oil. Drizzle over the salmon and rice.



Tuna Salad with Celery and Radishes

In a bowl, combine 2 5-ounce cans tuna (in water; drained), 8 small radishes (cut into wedges), 2 stalks sliced celery, 1/2 cup chopped parsley, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon each kosher salt and black pepper.  Refrigerate in a container for up to 1 day.  Serve with crackers or crisps.



Salmon with Brown Butter, Almonds and Green Beans

  • 4 tablespoons unsalted butter
  • 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
  • 1 pound green beans, trimmed and halved crosswise
  • 1/4 cup sliced almonds
  • 2 tablespoons capers

Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat.  Season the salmon with 1/2 teaspoon slat and 1/4 teaspoon pepper.  Cook until opaque throughout, 3 to 5 minutes per side; transfer to plates.

Meanwhile, fill a second skilled with 1/2 inch of water, bring to a boil and add 1/4 teaspoon salt.  Add the green beans, cover, and steam until just tender, 4 to 5 minutes; drain and transfer to plates.

Wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat.  Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown (but not burned), 2 to 3 minutes.  Stir in the capers.  Spoon over the fish and green beans.



Steak with Potato Salad and Blue Cheese Vinaigrette

  • 1 pound red potatoes (about 12)
  • Kosher salt and black pepper
  • 1/4 cup plus 1 tablespoon olive oil
  • 4 small steaks (such as  Newport, flat iron or top round; 1 1/2 pounds total)
  • 1/4 cup crumbled blue cheese (about 1 ounce)
  • 2 tablespoons white wine vinegar
  • 1 small head Boston lettuce, torn (about 4 cups)

Place the potatoes in a large pot and add enough cold water to cover.  Bring to a boil and add 2 teaspoons salt.  Reduce heat and simmer until tender, 14 to 16 minutes.  Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.  Season the steaks with 1 teaspoon salt and 3/4 teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare.

In a large bowl, combine the blue cheese, vinegar, the remaining 1/4 of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Add the lettuce and potatoes and toss to coat.  Serve with the steaks.



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