MENU: Methods of Heat
Day 1
Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricot Verts
Day 2
Grilled Chicken with Brie and Baby Spinach Salad
Day 3
Linguine with Roasted Salmon and Lemon
Weeknight Dessert
Chocolate-Caramel Fondue
Meal #1
Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricot Verts
- Season 6 salmon fillets with salt and pepper and place into prepared roasting pan.
- In a small bowl, whisk together: reduced-sodium soy sauce, molasses, brown sugar and pre-minced garlic, and pour mixture plus drained canned mandarin oranges over the salmon in the pan.
- On a baking sheet, place potato strips and haricot verts. Spray with cooking spray and season with salt and pepper.
- Place both pan into the oven and bake until the fish is fork tender and the potatoes are golden brown and tender.
- When finished, serve about 2/3 of the salmon with all of the vegetables on a serving platter. Reserve the remaining salmon for the Linguine with Roasted Salmon and Lemon for later in the week. Enjoy!
Meal #2
Grilled Chicken with Brie and Baby Spinach Salad
- Season the chicken breasts with salt, pepper, and salt-free garlic and herb seasoning.
- Place on the grill and cook until browned and cooked through.
- Slice the Brie and top each piece of chicken.
- Cover the chicken/cheese with foil and cook until cheese has melted.
- Meanwhile, in a small pan add olive oil and chopped shallots and saute.
- In a small bowl, combine vinegar, honey and salt and pepper, and add to the pan with the shallots.
- Pour the warm vinaigrette over the spinach and toss to coat.
- Crumble bacon strips over the dressed salad.
- Remove the foil from the chicken and transfer to serving platter or plate with spinach salad. Enjoy!
Meal #3
Linguine with Roasted Salmon and Lemon
- In a large skillet over medium high heat, saute chopped red onions, pre-minced garlic, freshly picked thyme leaves, vermouth or dry white wine, reduced-sodium chicken or vegetable stock, pitted sliced green olives, lemon juice, drained capers and finely grated lemon zest. Bring to a simmer for about 5 minutes.
- Next add the reserved chopped salmon and 1 pound cooked linguine. Season with salt and pepper.
- Place the linguine/salmon mixture into a serving dish and enjoy!
Weeknight Dessert
- Melt 1 bag semi-sweet chocolate morsels over a double-boiler.
- Stir in store-bought caramel sauce and milk into the melted chocolate until blended and smooth.
- Transfer to a serving bowl and dip assorted dunking ingredients into the fondue using skewers. Enjoy!
