Tuesday, November 6, 2007

Menu and Easy Recipe of the Week: Salmon with Tarrgon Cheese Sauce

I addition to sharing an easy recipe of the week, I thought I'd also share our menu for the week. Hope this sparks some new ideas for you!

However, I am warning you that my mission for the weeknights is 'Easy Does It'. In fact, after last week I have a new menu rule: No new recipes during the week. Trying new recipes is for the weekends only!

  • Sunday: Moroccan Chicken Stew (A new recipe Bill and I made together--it's a keeper!)
  • Monday: Leftover Moroccan Chicken Stew
  • Tuesday: Broiled Salmon Steaks with Tarragon Cheese Sauce and Asparagus (See Easy Recipe of the Week below.)
  • Wednesday: Macaroni and Cheese with Tuna and Peas (A recipe handed down from my dad.)
  • Thursday: Cranberry Chicken with Rice Pilaf and Green Beans
  • Friday: Leftover Cranberry Chicken
  • Saturday: Pizza with Peas and Corn

Recipe: Broiled Salmon Steaks with Tarragon Cheese Sauce
1 1/4 pounds fresh or frozen salmon steaks (about 3/4 inch think)
1/2 cup plain yogurt or light sour cream (I usually use sour cream)
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 teaspoon dried tarragon, crushed (or 2 teaspoons snipped fresh)
ground black pepper
Hot cooked pasta

  1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish steaks into 4 equal portions, if necessary.
  2. Stir together the yogurt or sour cream, cheese and tarragon. Set aside.
  3. Place fish on unheated rack of broiler pan. Sprinkle fish with sal dna ground black pepper. Broil 4 inches from the heat for 6 to 9 minutes or until fish flakes easily when tested with a fork.
  4. Spoon yogurt/sour cream mixture over fish steaks. Broil 30 to 60 seconds more or until heated through and cheese starts to melt.
  5. If desired, serve over hot pasta and add a favorite green vegetable as a side.

No comments: