The Greek yogurt and herbs add a new flavor to the salmon and the red pesto is delicious with the roast potatoes. The tomatoes and salmon can be prepared together, so it is an easy nutritious meal with little preparation.

Preheat oven to 400° F (200° C)

Leave the potatoes whole or cut them in half and brush them with olive oil and place them in a casserole dish. Season with coarse sea salt and freshly ground black pepper. Bake the potatoes in the middle of the oven for 20 minutes. Remove the potatoes from the oven and brush them with the basil pesto. Set aside.

Prepare the salmon by placing it on baking paper in a casserole dish. Mix the yogurt (or crème fraiche), garlic, parsley and lemon rind and spread half of this mixture over the salmon. Set aside.

Prepare the tomatoes by brushing them with olive oil, and cutting an X in the tops of the plum tomatoes - this is not necessary if you are using cherry tomatoes. Season with coarse sea salt and freshly ground black pepper. Place the tomatoes in the same dish as the salmon.

Turn up the oven to 425 F (225 C) and place the salmon and tomatoes in the top of the oven. Place the potatoes in the bottom of the oven and bake for 10-15 minutes, until the potatoes are lightly browned, and the salmon and tomatoes are cooked. The salmon should turn an opaque color when done. Serve the salmon, roasted potatoes and tomatoes and the rest of the herb-yogurt in a separate dish. Absolutely easy and delicious!

(Serves 4)

1 side of salmon or 4 pieces of salmon filet with skin
1-1/4 Cups (2-1/2 dl) Greek yogurt or low fat crème fraiche
3-4 Tbsp freshly chopped parsley
3-4 Tbsp freshly chopped basil
2 large cloves of garlic, minced or crushed
Grated rind of 1 lemon
Coarse sea salt
Freshly grated black pepper
1-1/2 lbs small scrubbed potatoes
2 Tbsp basil pesto
12 small cherry tomatoes or 8 plum tomatoes

      After a busy day, a simple but nutritious meal is always a welcome end to the day. Fish is a healthy form of protein and the lentils and vegetables in the side dish are equally nourishing.

Soak the lentils in water or buy quick-cooking lentils. Simmer them in salted water (about 30 minutes) until soft. Drain and discard the liquid. You can do this the evening before.

Prepare the carrots, parsnips and potatoes by peeling and cutting them into small cubes.
Trim and cut the spring onions into medium thick slices. In a heavy Dutch oven, heat the olive oil and sauté the minced onion, cubed parsnips, carrots and potatoes until almost soft. Add the drained lentils and ½ cup (1 dl) chicken stock, spring onion and sprig of fresh thyme. Simmer at medium high heat until the vegetables are done.

While the vegetables are cooking, crush the parsley and garlic stock cube and mix with the olive oil. Spread over the meat side of the salmon and season with coarse sea salt. In a medium-sized skillet, heat 1 tablespoon of olive oil and place the salmon skin-side down in the skillet, cover with a lid and sauté until the salmon has turned opaque. Serve immediately with the salmon.   

(Serves 2)

2 good-sized salmon steaks or fillet
1 Tbsp olive oil
1 stock cube of parsley and garlic
Coarse seal salt
Freshly ground black pepper
¼ Cup (½ dl) dry white wine
¼ Cup (½ dl) water

½ Cup (1dl) green lentils
½ Cup (1 dl) chicken stock
Sprig of fresh thyme
1 tsp dried coriander
1/2 minced onion
2 carrots
2 parsnips or parsley roots
2 small potatoes
2 Tbsp olive oil
4 spring onions
Extra thyme for garnishing

McCormick & Schmick’s Seafood Restaurant Cookbook (available Nov. 1)

This one will bring out the child in everyone. Amaze your guests with homemade tater tots - filled with crab, no less. The yield may seem like a large amount, but trust us - they go fast.

Allow the cream cheese to soften at room temperature for about an hour before making the tots. Blend the cream cheese with an electric mixer until smooth. Fold in the remaining ingredients and blend thoroughly. To form the tots, pinch off a generous tablespoon of the mixture and roll into a ball. Mold into a “tater tot” shape by gently squeezing the sides of the ball to form the traditional cylindrical shape.

These are best deep-fried, but they can be drizzled with oil and baked at 400° F (200° C) for 10-12 minutes. Whichever cooking method you choose, the tots must be very cold before cooking, so refrigerate them for at least 1 to 2 hours. (They can even be frozen. Allow them to thaw, refrigerated for 1 to 2 hours.)

Chef’s Note: Serve these with your favorite dipping sauce. We use tartar sauce spiked with jalapeno peppers.

Yield: 80-100 tots - approximately 10 servings
1 lb cream cheese
3 Tbsp minced garlic
¼ cup (½ dl) chopped fresh cilantro
¼ Cup (½ dl) chopped green onion
1 Tbsp Chipotle pepper puree
¼ Cup (½ dl) cream
1 Cup (2 dl) shredded mild cheddar cheese
½ Tbsp Tabasco sauce
1 lb crab meat
1 lb bay shrimp
3 lbs shredded, frozen has-brown potatoes
3 Cups (6 dl) Panko bread crumbs

 

Yield: 4 servings

1 quart (1 liter) vegetable oil for deep frying
4 (5-ounce / 120 g) ahi tuna “log cuts”
Cajun or Blackening spices, to dust
3 Tbsp vegetable oil
4 (6-inch / 15 cm) egg roll skins, fried like a taco shell
2 Cups (4 dl) wasabi mashed potatoes (page 113)
4 oz (120 g) wasabi beurre blanc (page 113)
1 Cup (2 dl) Asian Slaw (page 112)
4 tsp wasabi paste
Soy reduction for garnish
Chili oil (page 112), for garnish
Chive oil (page 113), for garnish
Black and white sesame seeds, for garnish
2 or 3 Tbsp pickled ginger

 

(Serves 4 of 1-½ Cup (3 dl) each)

 

The Rosedale Diet

Ron Rosedale, M.D. and Carol Colman

 

 

 

 

 

 

(Serves 2)

Marinade
1 Cup orange juice

1 tsp orange zest

2 Tbsp tamari

3 Tbsp fresh lime juice

2, 6-ounce tuna steaks (one is for Maui Salad)

½ cucumber

¼ Cup chopped walnuts

1 head Bibb lettuce

1 endive, cut into thin rounds

3 Tbsp dulse seaweed (available in health food stores)

Tart Vinaigrette

½ Cup extra virgin olive oil

2 Tbsp fresh lemon juice

2 Tbsp ambush plum vinegar

1 Tbsp chopped fresh rosemary

Dash of tamari

Stevia powder to taste