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Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce

Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce

Still looking for cooking ideas? How about this crispy skinned pan seared salmon with a dill avocado hollandaise sauce? This recipe is so nice and quick and easy that any level of home cook can make it and it is sure to please! The salmon is simply seasoned and seared until the skin is nice and crispy and it is served topped with an creamy and lemony avocado hollandaise sauce. Hollandaise sauce is normally made with plenty of butter along with lemon juice but avocado makes a healthier substitute for all of that butter and it is just as creamy and good, pairing well with the salmon. Serve with crisp and juicy steamed asparagus and sweet and tart roast tomatoes to contrast and complement the creamy salmon and avodaise sauce and to complete the meal!

Crispy skin is the best!

Seared Salmon in Dill Avodaise

Sauce Prep Time: 5 minutes 

Cook Time: 10 minutes 

Total Time: 15 minutes 

Servings: 2 

Crispy skinned pan seared salmon in a creamy and lemony dill avocado 'hollandaise' sauce. 

SAUCE: 

1 medium avocado 

1/4 cup lemon juice (~1 lemon) 

salt to taste water 

1 tablespoons dill, chopped

FOR THE PAN SEARED SALM ON: 

1 tablespoon oil 

2 (6 ounce) salmon fillets

 salt and pepper to taste 

FOR THE AVODAISE SAUCE: 

1. Puree the avocado, lemon juice and salt in a food processor or blender until smooth, adding enough water to give it a thick sauce consistency, before mixing in the dill. 

FOR THE PAN S EARED SALMON: 

2. Heat the oil in a pan over medium­high heat, add the salmon, seasoned with salt and pepper to taste, skin side down, reduce to medium heat and cook until the skin is crispy and releases from the pan, about 5 minutes, before flipping and cooking for 2 more minutes.

 Option: For One­Pan: Make this a one­pan meal by roasting some asparagus and tomatoes in the pan along with the salmon! 

Recipe Courtesy of Closet Cooking

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Luck of the Irish Stew

Luck of the Irish Stew

ingredients

• 1 pound boneless lamb or boneless beef chuck roast, cut into 3/4-inch pieces
• 4 cups beef broth
• 2 medium onions, cut into wedges
• 1/4 teaspoon pepper
• 1 bay leaf
• 4 medium potatoes (1-1/2 pounds), peeled and quartered
• 6 medium carrots, sliced 1/2-inch thick (3 cups)
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon dried basil, crushed
• 1/2 cup cold water
• 1/4 cup all-purpose flour
• Sprigs of fresh thyme (optional)

Directions

1. In a large saucepan, combine lamb or beef, beef broth, onions, pepper and bay leaf. Bring to boiling, and reduce heat. Cover and simmer for 45 minutes. Skim off the fat.
2. Add the potatoes, carrots, dried thyme and basil. Bring to boiling, and reduce heat. Cover and simmer for 30 to 35 minutes more or till vegetables are tender. Remove bay leaf and discard.
3. Stir together the cold water and flour. Stir into the stew. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Season to taste with some salt and pepper. Garnish with the thyme, if you like.

Old Recipe Book Recipe

Ice Cream Leprechaun's

Ice Cream Leprechaun's

Ingredients
4 scoops vanilla ice cream
1 cup shredded coconut
Yellow and red food coloring
Zippered baggie
1 cup white frosting
Pastry bag and small, circle decorating tip
4 green ice-cream cones
4 flower-shaped candies for hat buckle
8 large, green cake sprinkles for the eyes
1 red licorice wheel cut into 1-in. pieces for the mouth

Directions
An hour before assembling leprechauns, scoop out 4 round ice-cream balls and place them on a baking sheet. Put them back in the freezer for an hour.

While ice cream is in freezer, tint coconut. Pour shredded coconut into a zippered baggie and add 2 drops red and 3 drops yellow food coloring. Shake and mix until the coconut is a nice orange color. Then pour coconut into a shallow bowl and set aside.

Scoop frosting into a bowl and tint frosting with the same amount of red and yellow food coloring as the coconut. Add tinted frosting to a pastry bag fitted with a small, circle decorating tip.

To make hats, carefully pipe a line of frosting around each ice-cream cone to form the hatbands. Add a flower-shaped candy to each hatband. Set aside.
After ice cream has firmed up, roll one half of each scoop quickly in the tinted coconut and place on a serving platter, coconut-side down. On the uncovered side of each ice-cream scoop, place 2 large, green sprinkles for eyes and snips of the red licorice wheel for a mouth. Top each with a cone hat.

Serve immediately or place serving platter in freezer until ready to serve