Fast Meals: Pistachio Crusted Salmon

A new series Fast Meals. My family meal times have become sporadic. Making it harder to schedule a timed meal. In order to have a meal together as a family, I need to start the meal as they all step through the door. We all know how fast they want it. So I have created a Fast meal category. This one will have meals that take no more them 30 minutes. Hope it will help you in your Fast meal plans.

This is a fast and very easy recipe.

Pistachio Crusted Salmon

your will need.

4 salmon steaks (about4 to 6 oz each)
1 egg white beaten
1/2 cup Roasted and salted shelled pistachio ( ground them)
freshly ground three peppercorn mixed pepper.
Robust Olive oil.
Sheet pan
Parchment paper

1. Preheat oven to 375 Fahrenheit
2. Brush salmon steak with beaten egg white.
3. Roll in ground pistachios
4. Place onto a sheet pan lined with parchment paper. Skin side down
5. Sprinkle with a little olive oil and dust with a hit of pepper.

Roast in oven for 12-15 minutes depending on how you like your fish. 12 minutes will be medium rare and 15 more medium.
Once out of the oven let stand for about 2 minutes. It will continue to steam a little.

I serve it with Steamed Jasmin rice and Fresh green beans braised in ginger and garlic oil.

I will post a photo later, forgot to take one. however this will be on the menu for this week and I will remember to take one. will post the Green bean recipe later. Follow me on facebook or Twitter to stay up on the recipes.

Copyright 2012 by "Auntie E's cookbook/M Dubros"

Roasting Root Vegetables

Roasting Root Vegetables can be a great way to get your family to try Fall vegetables. I attended a class on cooking root vegetables last Sunday. I like to roast vegetables from time to time. One thing I learned is that they taste their best after the first cold night temps. That is because the cold forces the sugar out of the vegetable. Therefore they are harvested in the fall months.

The Instructor roasted beets. I never had them that way. Not really a beet eater either. My Mother liked to Pickles them, but I just didn't care for them. So, while at the class I tried the Roasted Beets and to my surprise I like them.

So I thought I would post the technique of roasting Beets.

First off, Beet stain everything! so use disposable gloves when peels them. peel them over a trash can or use a metal bowl. Do not use a cutting board to chop them. Unless you have, like me, a Red cutting board.
After peeling the outer skin. Place a piece for aluminum foil on a cookie sheet . Cut the beets into small chunks on top the the foil.(use the foil as your cutting board).
Now cut 2 more pieces of foil and place the cut beets in the foil on top off the 2 layers. what you are doing is making a roasting pan out of the foil. As I stated before you want to keep from touching the beets due to the dye. Add about 2 tablespoons of olive oil and salt and pepper to the beets and toss them with your still gloved hands.
remove your gloves and dispose them.

Now preheat oven to 425F. Place the foil pouch on the middle rack and roast for about 45 minutes.