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.