Senior Women Web > Articles

Poached Salmon with Corn Salsa
Serves 4

Corn Salsa:
1 onion, peeled, diced
1 large clove garlic, minced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeno pepper, deveined, seeded, and diced finely
Juice of one large lime
2 tbs vinegar
1 1/2 cups chopped and seeded tomatoes, drained of excess juices
1 1/2 cup cooked corn
2 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
salt

Salmon:
4 salmon fillet steaks

Corn Salsa:
Combine all the ingredients. Cover and marinate for at least 30 minutes. This salsa will keep sealed and refrigerated, for a week or two.

Salmon:
Bring 3 cups water to a boil in a stainless steel saucepan. Place the steaks in the pan, and bring the water back to a boil over high heat, about 2 minutes. Turn the heat off and let the salmon rest in the hot water for 5 minutes. Adjust cooking time to accommodate thicker or thinner steaks. Remove steaks from the water and drain them well. Set aside until cool. Sponge up any additional liquid and slice into thick pieces.

Spoon the corn salsa onto the plates and place the slices of salmon on top.

French Feta Salad
Serves 2

Maple Vinaigrette
1/3 cup Hazelnuts
1 Butter Lettuce
1 Pear
1/2 cup French Feta Cheese, crumbled
Pepper

Maple Vinaigrette.
Toast hazelnuts and rub the skins off.

Wash and dry butter lettuce. Peel and core the pear. Slice into thin pieces. Place in Maple Vinaigrette. Toss vinaigrette, pear and lettuce. If serving in a big bowl, toss in hazelnuts and feta Cheese. If serving on individual plates, place a mound of lettuce and pears on each plate and then sprinkle hazelnuts and cheese over the top of each plate. Sprinkle with pepper.

Tomato, Basil, Olive and Red Onion Salad
Serves 4

2 large ripe red tomatoes
1/2 large sweet onion
1/3 cup balsamic vinegar
2-3 tablespoons Tapenade/Olive Pate
10 springs fresh large basil leaves
salt and pepper

Slice the onion thinly. Place in bowl and pour vinegar on top and let sit for about 10 minutes. Slice the tomatoes into thick slices. Spread a little of the tapenade or olive pate onto the tomato slices. Arrange the tomatoes and onions on a serving platter by alternating them in a circle. Drizzle the balsamic vinegar from the onion bowl over the top of the tomatoes and onions. Sprinkle the salad with pepper and garnish with the basil. Note: You can also add slices of mozzarella to this salad!

Greek Pasta Salad
Serves 4

1/2 lb penne
1/3 cup olive oil
12 ounce jar marinated artichoke hearts, drained, quartered
4-6 garlic cloves
3 ounces Kalamata olives, halved and pitted
1 cup crumbled Feta cheese
salt and pepper

In a large saucepan or Dutch oven bring a large amount of lightly salted water to boiling. Add pasta and reduce heat. Cook 10 minutes or until al dente. Drain.

In a non-reactive skillet sauté olive oil, garlic, artichoke hearts, and Kalamata olives until warmed through. Add to pasta. Sprinkle on feta cheese. Season to taste with sea salt and freshly ground black pepper. Toss. Serve warm.

Roast Beet Salad with Goat Cheese
Serves 4

Creamy Lemon Dressing:
1/4 cup plain yogurt
3 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
Salt and pepper, to taste

Salad:
1/2 pound Boiled Beets
1/2 salad head log of goat cheese
1/4 cup breadcrumbs fine
1/2 teaspoon thyme
1/2 teaspoon rosemary, chopped
salt
pepper
scant olive oil

Creamy Lemon Dressing:
Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Boiled Beets.
Let cool and slice into ¼" slices. Wash and dry the lettuce completely. Cut the goat cheese into ¼" slices. In a small dish, combine the breadcrumbs, thyme, rosemary, salt and pepper. In a nonstick saucepan, heat a little olive oil over low heat. It is easiest to prepare the goat cheese two at a time. Quickly dip the cheese slice in water. Coat cheese with the herb bread crumbs. Place the cheese in the saucepan and sauté quickly until lightly golden and remove, set aside. Continue until all the cheese slices are sautéed.

Toss the salad with the Creamy Lemon Dressing. Arrange lettuce on the plate and arrange the beet and cheese slices are around the salad. Grind a little pepper over the top and serve.

Return to Page One, Page Two