Lemon Tarragon Buttered Salmon with Escarole Artichoke Marinara

The rain didn’t get me down. Quite a few jobs were completed around the house.  The best result of this rainy weekend was that it DIDN’T rain during our morning walks.  That’s right.  Not much running for Shane and I this weekend since it was too wet for Ted to play golf, he opted for joining us for morning exercise.  Since Ted doesn’t run, we forfeited this weekends running and simply partook in a family walk. 5.6 miles Saturday and 7.75 miles Sunday.  Oh sure, I couldn’t resist the occasional sprint or lope here and there, but for the most part we enjoyed our group walk. 

As for Sunday dinner, I wasn’t too enthusiastic about cooking. Does that happen to you?  You really enjoy creative cooking but sometimes you’ve just had enough?  Ah well..we do have to eat.  I put together the following meal and, to my surprise, since I was in sort of a “really don’t want to do this” kind of a mood, it turned out wonderful. Easy and well worth a try if you’re in a pickle as what to do with some salmon and some greens.

Lemon Tarragon Buttered Salmon

• 1 1/2 lbs Salmon Fillet
• 1 TBS Butter (or Smartbalance)
• 1 tsp dried Tarragon
• Juice of 1/2 a lemon
• salt and pepper

Wash the fish fillet and pat dry. Lay on a piece of foil large enough to wrap around it and seal.  Sprinkle salmon with salt and pepper. Melt butter/SmartBalance in the microwave and add the tarragon and juice of the lemon half. Mix and pour over Salmon.  Seal the foil and place on a medium – high, preheated grill for about 8 -10 minutes*.  *Cooking times will vary in regards to the thickness of your fillet. Do not overcook.

Escarole Artichoke Marinara

• 2 heads of fresh escarole (you can use spinach or other tender green)
• 2 TBS olive oil
• 4 spring onions, chopped
• 3 garlic cloves, chopped
• salt and pepper
• 5 hot Cherry Pepper slices
• 1/3 cup Napa Valley Bistro Artichoke Marinara by Mezzetta (or your favorite pasta sauce)
• 1 15 oz can Cannellini Beans
• 1/2 cup Vegetable or Chicken Broth
• 1/4 cup bread crumbs mixed with 1 TBS Italian Seasoning
• Fresh grated Parmesan cheese

Wash the greens really well. Cover with clean water in a large pot and bring to a boil.  Boil for 10 minutes and drain. Rinse with cool water, squeeze excess water out.  Chop into bite size pieces and set aside.

In a saute pan, heat olive oil over medium high heat.  Add spring onions and cook about 2 minutes. Add chopped garlic and cook 1 minute. Add cherry peppers, and greens, salt and pepper and cook for about 4 minutes.  Add Sauce, broth and beans and bring to a low boil. Turn to a high simmer and let cook 5 minutes.  Preheat oven to 350 F.

Turn greens into a baking dish. Sprinkle with seasoned breadcrumbs. Top with grated cheese and bake 30 minutes.

Dinner is served. Enjoy!

 

I got the call from the “Geek Squad” today, so my computer is back home. Yay!  It was some game software that was in conflict with Explorer 8.  I would never have the patience to wrestle with these silly things. 

If you have recently downloaded Explorer 8 and are having problems…good luck. It’s probably a software conflict.

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The Apple Crumble Cookie and Canal Side Inn

I decided to send the Pay It Forward winners the signature Apple Crumble Cookie.

There were 4 participants in the give away…not a great response but that allowed me to send all four respondents a special Apple Crumbles treat.  The recipe for my signature cookie can be found at the Apple Crumbles Cookies page.

These are the treats to be shipped tomorrow:

There are 2 round “apple” baskets and 2 rectangular tote baskets.  Each container holds 3 bags of the Apple Crumbles Cookies.

Hope you guys like the special treat and remember, now it’s your turn to “Pay it Forward”. 

Friday Night Restaurant Review:  The Canal Side Inn, Little Falls, NY

Fine French-American Cuisine at Canal Side Place in Little Falls

Upon seating, toast points were brought to the table with whipped butter.

The specials of the evening. We had the Avocate Farci, the Salmon Grille, and the Fruits de Mer

After ordering, we were brought delicious soft, warm, melt in your mouth rolls.

The Avocate Farci - Fresh crab meat served over greens, tomato, fresh avocado with a delicate red pepper cream

Soup comes with the dinner and Friday night’s soup was Cream of Mushroom

A Caesar salad comes with the meal - So flavorful ...according to Ted

I preferred a Garden Salad with the house balsamic dressing

The Saumon(that's how it was spelled) Grille in a spicy pepper reduction with two jumbo prawns on the side.

The carrots and green beans had a wonderful flavor to them however, there was hardly a sauce or coating detectable.

The Fruits de Mer..not over pasta like our traditional Italian places in Utica. It was served in a rich white cream sauce. Fresh crab meat, shrimp, scallops..a very satisfying meal.

The only criticism Ted had about the meal was that the Fruits de Mer left a lingering taste in his mouth. Brushing, scraping would not remove it.  Oh well – that’s what he gets for enjoying a little  “French twist” with our meal.

We really enjoyed the atmosphere and the food of Canal Side Inn.  The restaurant will most likely pop up again in a future post when we can go with the whole family.

Have a great Sunday.

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