A Good Chew - November 2019
Now that we have atoned for all of our sins, some of us might have made a commitment to eat healthier this new year. My friend, and probably yours, Jane Paterson sent me a recipe for a delicious and very healthy salmon. I have had it made by Jane and have made it for some of my own guests and can verify that it is one of the tastiest salmon recipes you will ever make!
Jane also sent along a recipe for a healthy lentil and barley soup now that the weather has changed to chilly. I haven’t tried this one yet but I am sure it is delicious. If you have a chance to make it - please let myself and Jane know what you think. Now go and be a good Jew and eat up!
SALMON BAKED IN SALSA VERDE
- large salmon fillet (I buy it at Costco)
- 1/3 cup chopped fresh dill
- 3 tbsp. chopped fresh Italian (flat leaf) parsley
- 3 tbsp. chopped fresh mint
- 2 garlic cloves, sliced
- 1 tbsp. dijon mustard
- 8 anchovy fillets
- 3 tbsp. capers, rinsed
- 1/3 cup olive oil
- 2 tbsp. fresh lemon juice
Process dill, parsley, mint, garlic, mustard, anchovies and capers until very finely chopped. Add olive oil and lemon juice and process until completely blended.
Put salmon in a large pyrex baking dish. Spread the salsa verde all over salmon. Bake @ 400 degrees F. for about 12 minutes per inch of thickness or until it flakes easily when tested with a fork.
LENTIL, BARLEY, AND SWEET POTATO SOUP
- 1/2 cup dried green lentils
- 2 tsp. vegetable oil
- 2 cloves garlic, minced
- 2 carrots, coarsely chopped (about 1 cup)
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 1/2 tsp. dried thyme
- 1/3 cup pearl or pot barley
- 6 cups vegetable or chicken stock
- 2 bay leaves
- 1 sweet potato (12 oz), peeled and diced (2 cups)
- 1/4 cup fresh chopped dill
- 1/4 cup fresh chopped parsley
- Salt and pepper
- Rinse lentils, discarding any blemished or shriveled ones; set aside.
- In large saucepan, heat oil over medium heat; cook garlic, carrots, celery, onion and thyme, stirring often, for about 5 minutes or until softened.
- Stir in lentils and barley; pour in stock. Add bay leaves; bring to boil. Reduce heat and simmer, covered, for 50 minutes.
- Stir in sweet potato; cover and simmer for 20 minutes or until barley and potato are tender. Discard bay leaves.
- Stir in dill and parsley. Season with salt and pepper to taste.
Makes 8 servings, about 1 cup each.
Make ahead: Through step 4, cover and refrigerate for up to 2 days or freeze for up to 1 month. After 4 hours, soup thickens (because barley absorbs the liquid); add 2 cups more stock and reheat.