kouzounaskitchen.com
Friday Menu: Stuffed Salmon, Greek Salad, and Lemon Mousse - Kouzounas Kitchen
Happy Friday, and Happy weekend!! If you are looking for a menu to prepare this weekend, then read below for 3 great recipes. Appetizer: Greek Salad With Garlic Vinaigrette Ingredients: 1 head romaine lettuce, chopped 3 large plum tomatoes, seeded and coarsely chopped 1 English cucumber, peeled and coarsely chopped 1 medium red onion, cut into thin pieces 1 red, orange, or green bell pepper cut into thin pieces 3/4 cup kalamata olive 1 cup crumbled feta cheese Dressing: 6 tablespoons olive oil 2 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 2 garlic cloves, minced 1 teaspoon dried oregano 1 sprinkle of cumin 1 teaspoon of Dijon mustard Salt & pepper Directions: Whisk dressing ingredients together until blended. Season to taste. Prepare the vegetables and place in medium bowl. Add kalamata olives, and cheese to the top. Toss with dressing. Main: Spinach Stuffed Salmon Recipe Ingredients: 1 teaspoon olive oil 2 ounces spinach 2 teaspoons of grated lemon juice 1/4 cup chopped roasted red bell peppers 1/4 cup fresh basil, coarsely chopped 1 garlic clove minced 4 salmon fillets (about 4 ounces each), rinsed and patted dry 2 tablespoons Dijon mustard 2 tablespoons plain bread crumbs 2 teaspoons of fresh oregano Salt & pepper Directions: In a large skillet, heat the oil over medium heat. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the roasted peppers, basil, and garlic. Let cool for a few minutes. Preheat the oven to 400°F or 180 C. Line a baking sheet with aluminum foil. Lightly grease the foil with olive oil. Cut a lengthwise slit in the side of each fillet. With a spoon fill each fillet with spinach and pepper filling. Transfer to the baking sheet. While using a pastry brush, spread the mustard over the fillet. In a small bowl, combine the bread crumbs, oregano, salt, and pepper. Sprinkle over the fish. Bake for 13 minutes, or until the fish is light in color and flaky. Serve with fresh lemon juice. Dessert: Lemon Mousse Accompanied With Fresh Berries (Gluten Free) Ingredients: 4 Tbsp coconut oil 3 eggs 1/2 cup cane sugar Juice from 2 large lemons 1 cup heavy cream 2 Tbsp lemon zest fresh berries for garnish Directions: Melt coconut oil in a double boiler over medium heat. In a separate small bowl, whisk together eggs, sugar, and lemon juice. Whisk until sugar is dissolved. Add egg mixture to the melted coconut oil and whisk constantly until the texture is like pudding. Remove from stove and chill in refrigerator. Prepare whip cream: Whip the cream with the grated lemon zest until stiff peaks form. Remove pudding mixture from refrigerator and fold into whipping cream. Spoon into ramekins or tall glasses and garnish with seasonal berries. Advertisements