Peppered Salmon W Arugula Rocket And Yogurt Dressed Potatoes Recipes

ARUGULA (ROCKET) SALAD

Steps:

• get some fresh rocket leaves and place in a salad bowl.
• mix together very small quantities of finest quality ex virgin olive oil and the oldest balsamic you can afford.
• shake well and pour just enough over the salad to moisten the leaves and work through with your hands.
• slice, very thinly some fresh parmesan reggiano on top-enjoy-this is heaven.

CRACKED BLACK PEPPER SALMON

Steps:

• Spread 1/2 the black pepper on a plate.
• Smear 1 tsp olive oil over one side of the salmon fillets.
• Lay the fillet, oiled side down in the pepper.
• Lift and put on a baking sheet, peppered side up.
• Repeat the process with the second fillet.
• Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.

ARUGULA WITH ROASTED SALMON AND NEW POTATOES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
• Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
• While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces.

POTATOES STROGANOFF

Steps:

• Cook beef and garlic powder in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in Potatoes, Sauce Mix, hot water and milk.
• Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender.
• Stir in mushrooms and sour cream; heat just until hot.
• High Altitude (3500-6500 ft) No changes.

TUNA AND ARUGULA (ROCKET) PASTA

Steps:

• Cook pasta until al dente, following packet directions and drain, but reserve 2 tablespoons of the cooking water.
• Put the drained pasta and reserved water back into the cooking pot, away from the heat.
• Heat oil in a large non-stick frying pan.
• Add onions and garlic and cook gently until soft.
• About 8 minutes.
• Add onion mixture to the pasta pot along with the olives, pesto and lemon juice.
• Toss over a low heat for a minute to heat gently.
• Add tuna and rocket.
• Keep tossing over the low heat until rocket wilts slightly.
• Season with pepper if desired and serve.

CREAM OF ARUGULA (ROCKET) SOUP

Steps:

• Wash the arugula (or spinach) very well under cold water then drain in a salad spinner. Arugula/spinach tends to hold dirt, so make sure you wash it until the water runs clear. Run the leaves through the salad spinner one more time.
• Place a large pan (big enough to hold the arugula/spinach) over medium high heat. Add the arugula/spinach and cook until it just wilts (the water clinging to the leaves after washing generates enough steam for cooking), about 1 minute. Immediately remove from heat.
• Place the arugula/spinach back into the salad spinner, spinning out any excess moisture; set aside.
• Rinse and dry the pan. Add the butter and melt gently over low heat until softly foaming, lightly browned and smells faintly nutty; add the shallots and sweat for about 5 minutes, or until softened and translucent.
• Add the garlic and cook for a minute or two, then season generously with salt and pepper.
• Add the arugula or spinach and stir once or twice to combine, then pour in the broth and turn up the heat to high.
• As soon as the mixture comes to a boil, *immediately* remove from the heat. Don't overcook it or the spinach will become slimy quickly!
• Coarsely puree the soup using an immersion blender, or using a stand blender, in batches as necessary. Don't puree it too fine or the soup will seem watery.
• Return the soup to the pan (still on low heat) and stir in the creme fraiche. Add the grated nutmeg, then check for seasoning - adding a little more nutmeg, pepper and/or salt, to taste. Salt in particular is key to the flavor of this soup.
• Reheat gently and sprinkle with grated lemon zest just before serving.

CITRUSY ROASTED SALMON AND POTATOES

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.

SAUTEED ARUGULA (ROCKET)

Steps:

• In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes.
• Top with cheese.

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Steps:

• Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
• Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
• While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
• To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.