Fish with Orange Beurre Blanc Sauce


beurre blanc saucebaby potatoes, beurre blanc sauce, easy recipe, fish, recipes, salmon, seafood

Want a fancy restaurant style dish in under 30 minutes? Well..this is it! Fish with orange beurre blanc sauce is perfect and easy seafood dish. The sauce is velvety smooth and will go great with different types fish, shrimp, scallops, and lobster.

Beurre blanc sauce is a french specialty sauce made with reduction of orange juice,white wine, and shallots. Then cold butter pieces are blended to create a smooth buttery sauce.

In this recipe I used fresh wild salmon seasoned with salt and pepper, then pan seared to perfection. Served with fried yellow potato rounds, sauteed spinach with crispy turkey bacon and crispy onion string pieces.

beurre blanc sauce-2

 

Ingredients for beurre blanc sauce:

Makes about 3/4 cup. 

1 piece shallot minced

2/3 orange juice squeezed ( or tangerines)

1/4 white wine

zest from one orange

1 stick very cold butter sliced

salt

Salmon:

2-4 fish pieces

salt and pepper

2 tablespoons oil

1 tablespoon butter

Potatoes:

5-6 peeled and sliced potatoes

salt

2-3 tablespoons oil

1 tablespoon butter

Spinach:

2 slices of turkey or pork bacon chopped

1 tablespoon oil

about 4 cups spinach

crispy onion strings

salt

 

Directions:

 

Combine orange juice,shallots,zest,and wine in a pan or saucepan. Bring to simmer on med-high heat.

Cook until liquid evaporates by half.

On low heat, whisk in butter slices one at a time. The sauce should thicken. Season with salt.

Strain through fine-mesh strainer.

Reheat sauce on low heat only.

Salmon:

Heat a frying pan on med-high heat.

Add oil.

Season fish with salt and pepper.

Transfer fish to a frying pan skin side up.

Pan-fry until half of the fish is cooked,then flip and continue frying until the other side gets cooked.

Potatoes:

Heat a frying pan on med-high heat. Add oil and butter. Season potatoes with salt and fry on both sides until fully cooked and browned.

Spinach:

Heat a large pan with oil. Throw in chopped bacon(or shallots). Cook until brown and crispy.Turn off the heat. Throw in spinach. Using kitchen tongs toss spinach around until its wilted.season with salt.Throw in some onion string pieces.

Arrange everything on a dinner plate in this order;potatoes,spinach,salmon,sauce.

fish with beurre blanc sauce

[amd-zlrecipe-recipe:156]

 



Spinach Arugula Salad with Strawberries


spinach arugula salad with strawberries-2

 

This is a nutritious and vibrant spring salad with spinach, arugula, asparagus, and strawberries. Crisp green leaves and bright sweet strawberries are tossed in a light balsamic vinaigrette, then topped of with turkey bacon and feta cheese. It’s so delicious  and healthy.

 

Ingredients-

Dressing:

3 tablespoon balsamic vinegar*

4 tablespoons extra virgin olive oil*

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon squezed lime juice

fresh ground black pepper

* Good quality balsamic vinegar and olive oil is a must for perfect results of this dressing.

I used balsamic vinegar from Trader Joes and Organic California Olive Ranch Olive oil.

Salad:

Baby Arugula

spinach (baby spinach)

Asparagus sliced 

fresh strawberries quartered 

Cooked turkey bacon (fried/baked)

Feta,blue,or gorgonzola cheese

optional ingredients:

candied walnuts or pecans

sliced red onion

 

Directions:

Using a hand blender or blender mix balsamic vinegar,sugar,salt,black pepper, and oil. Then add lime juice and pulse couple times.

( You can adjust salt or sugar to your liking). If the dressing to thick,you can liquify by adding a little bit of water.

Toss spinach, asparagus, arugula ,strawberries, bacon, and candied nuts with some dressing.

Top with cheese and serve.

 

 

[amd-zlrecipe-recipe:151]



Spinach Salad


spinach salad

 

This Spinach salad is delicious, healthy, and vibrant. It’s one of the most requested salads that I bring to potlucks. So I make this salad often. This beautiful salad will look great on your holiday dinner table.

For a great tasting vinaigrette try using  good quality balsamic vinegar, olive oil , and mustard. If you want to add a unique flavor to your vinaigrette, then you may buy truffle balsamic vinegar.

 

 Ingredients:

Baby spinach

1 red,yellow or orange bell pepper sliced lengthwise

1/2 red onion sliced (not too thin)

Glazed/candied pecans or walnuts.

Choice of Feta,blue cheese, or Gorgonzola (crumbled)

Bacon (baked/fried and crumbled)

4 tablespoons oil

 

Honey Dijon balsamic vinaigrette:

3/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1/4  shallot chopped (optional)

1-2 garlic cloves

1/2 teaspoon Dijon mustard

1 tablespoon honey

Salt and fresh ground black pepper

 

Directions:

Vinaigrette:

Using a hand blender, Combine balsamic vinegar,shallot,garlic,mustard,salt,and pepper.

With blender running,slowly pour in oil. Continue to blend until vinaigrette thickens.

If too thick, you can add a little water to adjust thickness to your liking.

Adjust seasoning and sweetness if needed.

Let sit at room temperature for at least 30 minutes.

Salad:

Heat 2 tbsp.oil in a skillet on med-high heat.

Add bell pepper and saute.

Remove a peppers from skillet.

Add 2 tbsp. oil. to the same skillet.

Add onions and saute.

Arrange spinach leaves on a salad plate or salad bowl then following this order:

Dressing (drizzled)

bell peppers

onions

bacon

cheese

nuts

If serving in a large salad bowl, Arrange in layers by repeating the order.

 

 

 



Loaded Baked Potato Soup


What can be more satisfying on a cold winter day then a comforting creamy bowl of soup.
This soup is very delicious and calorific at the same time. One of my families favorite soups. I like to add kale to this soup, a little something nutritious,but its totally optional.For vegetarians you can substitute chicken broth for vegetable broth and omit bacon.
Ingredients:
7 potatoes or 3-4 baking potatoes (baked,peeled and cubed)
3 apple wood smoked bacon
1/2 onion chopped
1 carrot peeled,and cut into rounds
1 celery stalk chopped
7 cups chicken broth( for homemade recipe below)
1/2 cup heavy whipping cream
2/3 sour cream
2 garlic cloves
3 tablespoon flour
2 tablespoon butter
1 tablespoon oil
4-5 green onions sliced plus more for garnish
1 cup cheddar cheese shredded
salt & pepperOther optional ingredients:
Hot sauce
Chopped kale, broccoli(steamed), or cauliflower (steamed.

For garnish:
sliced green onions
shredded cheddar cheese
sour cream
bacon
crispy potato skins

Chicken broth:
Fill a big cooking pot with water.Bring water to a boil.Rinse the chicken and place it in the boiling water.Add onion,carrots,bay leaves and about 1 tablespoon of salt (I use Himalayan pink salt, you might need more or less with other types).
Bring it to boil again and reduce to low. Cover with lid but not all the way.Let it cook for about 2 hours.Check for salt and add more if needed.

Directions:
In a dutch oven or other pot,heat oil and butter on medium heat.
Add onions and garlic.Saute onions for 4-5 minutes and add carrots and celery.
while that’s cooking….

In a frying pan, cook bacon until brown and crisp.
Transfer bacon to a plate lined with paper towel.
Crumble the bacon into pieces.

Add flour to the pot with vegetables and stir well.
Gradually,add broth by drips at first and stir until smooth.
Take a little amount of broth (about 1/2 cup) from the pot and carefully add to sour cream.
Throw in the potatoes,bacon and green onions.
Add cream.
Cook for about 8-10 minutes.
Carefully add sour cream and cheese.
Season with salt and pepper as needed.
Throw in any other optional ingredients listed above and remove from heat.
Serve in a soup bowl with optional ingredients listed above.

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