Page 17 - Florida Sentinel 8-3-18

Recipes
Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honeycrisp apple
1/4 cup finely grated pecorino 3 tablespoons toasted sliv- ered almonds
Freshly ground black pepper 4 whole wheat dinner rolls
Directions: Bring the salmon to room temperature 10 minutes before cooking.
Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
Sprinkle the salmon all over with 1/2 teaspoon salt and some pep- per. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
Divide the salmon, salad and rolls evenly among four plates.
Pan-Seared Salmon With Kale And Apple Salad
Ingredients:
1 pound large shrimp (about 36), peeled and deveined
3 tablespoons canola oil
Salt and freshly ground pepper
12 leaves green curly leaf lettuce Serrano-Mint Sauce, recipe fol- lows
Chili oil, for drizzling,
(optional)
Fresh cilantro leaves
Serrano-Mint Sauce:
1 cup tightly packed mint leaves, plus more for garnish
2 serrano chiles, chopped
4 cloves garlic, chopped
One 1-inch piece fresh ginger, peeledandchopped
2 teaspoons sugar
1/4 cup white wine vinegar
2 tablespoons fish sauce
Salt
Directions: Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.
Serrano-Mint Sauce:
Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.
Grilled Shrimp In Lettuce Leaves With Serrano-Mint Sauce
Fettuccini With Walnuts And Parsley
12 ounces (3/4 box) whole- wheat fettuccine
2/3 cup chopped toasted wal- nuts, 2 tablespoons reserved for garnish
1/4 cup olive oil
5 cloves garlic, minced
1/2 cup low-sodium chicken stock
1/2 cup chopped parsley leaves, plus more for garnish 1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 ounce
(about 3/4 cup)
2 cups arugula leaves, gently packed
Directions: Cook the pasta al dente according to package direc- tions, then drain in a colander.
Meanwhile, toast the walnuts in a small dry skillet over medium- high heat until fragrant, stirring frequently, 3 to 5 minutes.
In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be care- ful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprin- kle with remaining cheese, the reserved walnuts and more parsley.
Serve hot.
grated
Parmesan
FRIDAY, AUGUST 3, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B