Roasted Salmon and Steamed Asparagus (Salmao Assado com Aspargo no Vapor)

Recipe by Everyday with Rachel Ray, Photos by Priscillakittycat

Recipe by Everyday with Rachel Ray, Photos by Priscillakittycat

salmon 2

This a a re-blog because the Salmon recipe (taken from Everyday with Rachel Ray) is worth it.  You can view the same recipe that I previously posted under the October 2013 link.  This time I adapted the recipe by adding a little more brown sugar and rosemary than the amounts specified.  I also covered the baking sheets with aluminum foil to keep the baking sheets clean…and used the broil setting (500 F) for just a few minutes before removing the salmon from the oven.  Doing this makes the salmon slightly crispy on top.

Ingredients

1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons firmly packed brown sugar
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons finely chopped fresh rosemary, plus 2 whole sprigs
Coarse salt and black pepper
9 tablespoons EVOO, plus more for brushing

Position a rack in the center of the oven; preheat to 425 degrees . In a medium bowl, stir together the two vinegars, brown sugar, worcestershire, soy sauce, mustard and chopped rosemary; season with salt and pepper. Whisk in 9 tbsp. EVOO.

Lay the salmon fillets skin side down on a greased baking sheet. Tuck a rosemary sprig under each. Brush the fillets with EVOO; season with salt and pepper. Whisk the sauce and spoon some over the fillets. Roast until firm and just cooked through, about 10 minutes.

————————————————————

Postei esta mesma receita em outubro de 2013 e estou re-postando porque vale a pena.  Desta vez eu acrescentei mais açucar mascavo e alecrim do que a receita pede.  Tambem cubri a forma com papel aluminio e aumentar a temperatura do forno para 500 F para deixar o salmon ficar um pouco crocante.

Ingredientes

1/4 copo vinagre de vinho tinto
1/4 copo vinagre balsamico
2 colheres de sopa acucar mascavo
1 colher de sopa molho ingles (Worcestershire)
1 colher de sopa molho shoyo
1 colher e meia (cha) de mostarda com sementes
1 colher e meia (cha) alecrim picado
sal grosso e pimenta do reino a gosto
9 colheres de sopa azeite de oliva extra virgen

Posicione a prateleira do forno no meio e aqueça o forno 220 graus (425 F).  Numa tigela misture os dois vinagres, o açucar mascavo, molho ingles, shoyu, mostarda e o alecrim picado.  Tempere com sal e pimenta.  Acrescente o azeite e bata com um batedor.

Forre uma forma rasa com papel aluminio e unte a forma com azeite.  Ponha os filets do salmon na forma com o lado da pele virada para baixo e coloque uma espiga de alecrim debaixo de cada filet.  Pincele azeite extra virgen sobre os filets e depois de misturar o molho com o batedor, coloque colheradas do molho sobre o salmon.  Leve ao forno pre-aquecido ate ficar cozido.  Aumente o forno para 260 graus (500 F) e cozinhe o salmon ate ele ficar corado e um pouco crocante.

Roasted Salmon and Greek Salad

Salmon recipe by Everyday with Rachel Ray.  Salad recipe by Brimar Publishing.  Photo by Priscillakittycat.

Salmon recipe by Everyday with Rachel Ray. Salad recipe by Brimar Publishing. Photo by Priscillakittycat.

Everyday with Rachel Ray is a good source for easy recipes. This “Roasted Salmon with Mom’s Sauce” is from her magazine. The Greek Salad Recipe comes from a book, called Salads, published by Brimar.

For the Roasted Salmon

Ingredients

1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons firmly packed brown sugar
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons finely chopped fresh rosemary, plus 2 whole sprigs
Coarse salt and black pepper
9 tablespoons EVOO, plus more for brushing

Position a rack in the center of the oven; preheat to 425 degrees . In a medium bowl, stir together the two vinegars, brown sugar, worcestershire, soy sauce, mustard and chopped rosemary; season with salt and pepper. Whisk in 9 tbsp. EVOO.

Lay the salmon fillets skin side down on a greased baking sheet. Tuck a rosemary sprig under each. Brush the fillets with EVOO; season with salt and pepper. Whisk the sauce and spoon some over the fillets. Roast until firm and just cooked through, about 8 minutes.

For the Greek Salad

Ingredients

1 large head romaine lettuce, washed and dried
1 head red leaf lettuce, washed and dried
1 small red onion, peeled and sliced in rings
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tomatoes, cored and cut in wedges
1/2 cup Greek olives
1 cup cubed feta cheese
2 tablespoons wine vinegar
2 tablespoons lemon juice
2 garlic cloves, peeled, crushed and chopped
1 teaspoon oregano
1/3 cup olive oil
salt
fresh herbs in season

Tear lettuce leaves into small pieces and place in a large bowl. Add red onion, bell peppers, tomatoes, olives and cheese. Season with salt and pepper.

Place vinegar, lemon juice, garlic and oregano in small bowl. Season with salt and pepper. Add oil and whisk to incorporate.

Pour dressing over salad, mix well and garnish portions with fresh herbs.