What's for Lunch?

Roast Salmon Sandwich w/ Pesto

Great idea for a tasty and pretty healthy lunch. If you happen to have any leftover salmon this is a perfect way to use you leftovers. Even if you don't it only takes about 10 minutes to cook up a fillet of Salmon. Just season them up with some S&P then Sear off in a hot pan with a splash of olive oil (do both sides), then toss in a 350℉ (175℃) oven for about 7 minutes, longer if the fillet is thick or less id thinner. Slice a baguette or roll in half, top with Cheese (I used Provolone) then Arugula, Sliced Tomato & Red Onion, place Salmon on top of that and lastly spread some Pesto on the top half of the bread. Press together, cut in half and tuck into some good grub!!

Last Night's Meal

It may be Fall but that doesn't mean that all of our meals need to be stick to your ribs, comfort food fare every night. Don't get me wrong, I love all those hearty dishes like Mac n' Cheese, Stew, Chili, and anything you can braise, but sometimes it's nice to have a lighter meal (and a bit easier on the waistline with all those holiday parties that are coming up). So we had some Dover Sole. A nice light fish that is very easy to prepare but a real pain to fillet. I watched the fishmonger work for about 20 minutes to fillet 2 fish.
  
So pretty simple stuff. I made some Bulgar Wheat (½-¾ dry) and just followed the directions on the pack. Then I started to heat up my griddle (Using a flat griddle instead of a fry pan that has high sides is much easier with such a thin, delicate fillet of fish). I added half a chopped shallot and a minced clove of garlic to some oil in a heated pot [Medium Heat]. Let this saute till translucent then added a rough chopped bell pepper and stired. As this is happening I added some olive oil to the skillet and when it got hot added the seasoned Sole fillets. They will only take a couple of minutes for each side, so pay attention (you can do this after you finish the Bulgar if you you don't feel like multi-tasking). Toss a couple handfuls of baby spinach into the pot and let wilt, then add your drained Bulgar along with some chopped herbs of your choice (I used Tarragon and Flat Leafed Parley) and a couple sliced scallions (green onions to you yanks ;-). Stir all this up and give it a little S&P to taste. The fish should be done (you would of had to flip it during this last step). Now mound some of the Bulgar on a plate and lay the fillets over the top, serve with a wedge of lemon and possibly some salad on the side (that's what we did).

A great, light, midweek meal that is quick to prepare and pretty much guilt free!!

Spiced Monkfish with Eggplant/Shroom/Potato Hash

The Fish portion of this recipe (Page 144) is from Gordon Ramsay's Healthy Appetite cookbook (with just a little tweaking from me). This is a great cookbook with a ton of easy and healthy recipes to choose from. For all of you that are sceptical of British cooking especially the healthiness of it, this cookbook has those influences and many more. It's not just 'Fish and Chips' and "Bangers and Mash' any more. The side is my own little creation. Hope you like it! 

    

     

What you Need:

-Non Stick Pan (Med), Baking Dish, Med Pot, Tongs,  Spoon, Regular Plate

   

What's in It:

• 2 Monkfish Fillets (Skinned and Boned)
• 1 Tsp 5-Spice powder
• 1 Tsp Sweet Paprika
• 1 Tsp Salt 
• 1 Tsp Cumin
• Lemon (Wedges)
• Olive Oil
• Small Eggplant (1/2 inch cubes)
• 4 Sm. Potatoes [Yukon] (1/2 inch cubes)
• Handful Button or Brown Mushrooms (Rough Chopped)
• 2 Tbsp Cilantro (Chopped)
• 2 Shallots (Diced)
• 2 Cloves of Garlic (Sm. Dice)
• 1 Inch of Ginger (Sm. Dice)
• 1Tsp Garam Masala
• Salt & Pepper (Too Taste)
• Baby Corn

    

What to Do with It:

1. Wash and dry your Monkfish fillets, set oven to 400 F
2. Combine the dry spices on your plate and roll the fillets in them
3. Put a little glug of Olive oil in the pan and heat on med/high
4. When the pan is hot, place the fish in the pan and cook about 3 minutes a si
   de till golden/brown, then set aside
5. Wipe out the pan and add a little more oil, heat on med
6. Get some water boiling in your pot
7. Put the potatoes in and brown, then add the eggplant and shrooms (about 5 minutes)
8. Put the fish on the baking dish and into the oven for 6 minutes
9. Add the garlic and ginger, saute for a minute
10. Add in Cilantro to the pan and toss
11. Place Baby Corn into the pan of water
12. Meanwhile the fish should be ready, remove and let sit for a minute 
13. Slice the Fish and plate with the Hash and corn, serve with wedges of lemon.
14. Relax and Enjoy!!!