Salmon with Brown Butter and Almonds

We tried this quick and easy recipe last night and it was a hit!  Feel free to substitute any kind of veggies you have on hand for the green beans...I used mixed frozen veggies in a pinch and that was still great!  The best part is that you can whip this up in less than 30 minutes.

What you'll need:
4 T unsalted butter
1 1/4 lb. skinless salmon fillet, cut into four pieces
kosher salt and black pepper
1 lb. green beans, trimmed and halved crosswise
1/4 cup sliced almonds
2 T capers

Directions:
1. Heat 1 T. of the butter in a large nonstick skillet over medium heat.  Season the salmon with 1/2 t. salt and 1/4 t. pepper.
2.  Cook the fish until opaque throughout, 3-5 minutes per side.  Transfer to individual plates.
3.  Meanwhile, fill a second skillet with 1/2 in. of water, bring to a boil, and add 1/4 t. salt.
4. Add the green beans to the second skillet, cover, and steam until just tender, 4-5 minutes.  Drain and transfer to plates.
5.  Wipe out the green bean skillet and heat the remaining 3 T of butter over medium heat.
6.  Add the almonds and cook, stirring frequently, until almonds and butter are golden brown (but not burned), 2-3 minutes.  Stir in the capers.  Spoon over fish and beans.

And a link here for a 1-cooler weekend getaway menu that I tried, that you might want for any last minute summer trips!  It was easy and fun (I tweaked it a bit, and took out all the alcohol...)  Enjoy!

Honey Half-Whole Wheat Bread

I have been searching out a lighter Wheat bread recipe the past couple of weeks. Here is the best one so far. I started with the basic recipe from Tammys Recipes and modified it to mix it with my Kitchen Aid stand mixer.

Time: About 2 hours from start to finish

Yield: 1 loaf

Ingredients: 

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
2 teaspoons active dry yeast
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour (plus 1/4 c. extra - see note)

Instructions: 

1. Combine first 6 ingredients in a large mixing bowl; stir.

2. Add yeast, stir to dissolve.

3. Add flour, one cup at a time and mix low until it is incorporated. Mix on level 2 until dough clings to hook and cleans bowl. (Or knead by hand until dough is smooth and elastic, about 10-15 minutes if you do not have a mixer.)

Note: If it is still fairly sticky, too sticky to form a ball, add an extra 1/4 of flour to the mixer to help make a ball of dough. I have needed to do this this summer.

 4. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40-60 minutes.

5. Punch dough down; knead for a few minutes until smooth and then form into a loaf by patting. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

6. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, place foil on top.

7. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.

Roasted Sweet Potato Planks

I just made this favorite tonight, and thought I would post, as I was thinking of you all!

4 sweet potatoes

1-2 T. olive oil

1/2 tsp. paprika

Cut sweet potatoes in wedges, sized according to your family's preferences, and toss with olive oil and paprika in a ziplock bag. Roast in oven at 400 degrees for 30-40 minutes, on greased pan. I also added a dash or two of garlic salt and cinnamon to make them just like the restaurants. Yum! (They were a hit tonight with Paul and Oma... *smile*)

Thanks Bev, for sharing this with me several years ago!

hugs

Ruth