Tuesday, July 5, 2011

7-5-2011 Feta Crusted Salmon

There is a prohibition in the Jewish laws of kashrut (kosher) that one cannot mix any meat with any milk, i.e. cheeseburgers (obviously!). This does not hold true with fish and milk because fish is considered parve (not meat or milk). Think, bagels with cream cheese and lox.

I remember when King Hock and I first started dating, and he came over to my apartment one night after he got off of work. Since I had already eaten dinner and he hadn't, he brought along his dinner, a tuna melt.

When he kindly offered me a bite, I unkindly told him no thanks, and that I thought tuna melts were nasty. We then went on to have an in depth coversation about how he thought fish and dairy were the best combination ever, and how I strongly disagreed.

Oddly enough, every single time I have ever told King Hock that I thought whatever he was eating was nasty, I always end up loving it.  Case in point, the fish and dairy combo. I have to admit I now love tuna melts.

Tonight I made Feta Crusted Salmon, and it was the best salmon ever. King Hock affirmed my opinion, as he exclaimed, "this is amazing, unbelievable!"

To round out this awesome meal, I also made 2 delish side dishes: Balsamic Asparagus, and Greek Potatoes. All of tonight's recipes are from allrecipes.com.

Here are the pics and recipes:

Feta Crusted Salmon

1 (2 pound) salmon fillet, bones removed
1/2 cup crumbled feta cheese
1/3 cup light mayonnaise, or regular
1 tablespoon regular or light cream cheese
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika, ground
1 tablespoon onion powder
1 teaspoon garlic powder
1/3 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil, and lightly oil, or parchment paper. Place salmon onto foil and set aside.

Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.

Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.


Balsamic Aspargus

1 1/2 pounds fresh asparagus, trimmed
2 teaspoons olive or canola oil
1/2 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons balsamic vinegar

Place the asparagus in a 13-in. x 9-in. x 2-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425 degrees F for 10-15 minutes or until lightly browned, watch carefully, do not overcook. Drizzle with vinegar just before serving.


Greek Roasted Potatoes serves 6-8, can be halved

8 baking potatoes, peeled and cut into wedges (7 wedges per potato)
4 cloves garlic, minced
1/2 C. olive oil
1 C. water
1 T. dried oregano
1 lemon, juiced
salt and pepper

Preheat the oven to 425 degrees.

Spray a 9x13 baking dish or pan with nonstick spray.

Place the potatoes in the pan, and sprinkle generously with salt and pepper. Then pour on the rest of the ingredients. Toss all together until completely combined.

Place in the oven for 40 minutes, after 40 minutes or after a golden brown crust has formed. , turn the potatoes over, to brown the other side, add 1/2 c. more water if necessary. Sprinkle with a bit more oregano, salt, and pepper.

Bake another approx. 40 minutes, until the other side is golden brown.


I can't wait to make this dinner again, it was that delicious.

Have a great night!
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