Herb Grilled Salmon

Ah Cyber Monday. Much better than Black Friday if you ask me. First of all, no lines, no brainer. Second, I can do all my shopping while working on the bajillion other things I have on my to-do list. Not to mention, I am finally feeling a little recovered from all my Turkey Day gluttoness. December is host to so many parties, which includes tons of eating and drinking, and welp, come January, yikes says the scale. I rounded up a few tips for staying skinny during the holidays last year, but I also like to include some healthy recipes throughout the holidays, that still taste festive like this arugula salad with grilled chicken and pomegranate.

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Another thing I have been wanting to try and finally did, was grilling fish on a cedar plank. Ok I get it, it’s not that hard, but something I just never got around to. And of course after trying it, I kept asking myself what took me so long! I used a handy trick and soaked the cedar plank in red wine instead of water. The flavor of the wine just adds more aromatics to the plank , thus flavoring the fish even more!

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For this recipe,

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you’ll need:

1 lb fresh sockeye salmon

1 tablespoon of the following: unsalted butter, fresh rosemary, fresh garlic, shallots, fresh lemon juice

1 teaspoon kosher salt

2 cups red wine

cedar plank- you can pick this up around the meat counter in the grocery store

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Mince the rosemary, garlic and shallots.

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Soak the cedar plank for 2 hours in red wine, or water, whichever you choose. When you are grilling, keep a spray bottle with water near just in case there are any flare ups. I didn’t have this problem, but better safe than sorry!

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Isn’t she beautiful?

Spread one tablespoon of butter over the top of the salmon. Then put all the fresh herbs on top. Squeeze the lemon juice and place the filet onto the cedar plank. Grill over medium flame for 12-15 minutes or until the center of the filet if cooked to your liking. I like mine a little on the rare side, but this will taste good if cooked all the way through.

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Once finished grilling, serve immediately. I also grilled asparagus and mushrooms to serve as a side with this dish. I used a balsamic reduction to dress them and it was the perfect compliment! I love this light and easy dinner for those few nights we have in this season.

DSC_0950What are some your favorite ways to keep it healthy during the holidays?

Truffled Lamb Lollipops

 

This weekend I made these insane lamb lollipops with the help of my friends over at HEB. This month their #PrimoPicks are all about Italy. They sent me some black truffle salt and I was super excited to use it.  I thought popcorn, because heck yeah truffled popcorn. Potatoes were an obvious choice, and why they snuck their way into this recipe. But ultimately I wanted something savory and worthy of the truffles. Enter lamb. It was the perfect choice! Not something I always make, but not hard to get either.

Truffled Lamb Lollipops_Natalie Paramore

For this recipe, I used:

3lb rack of lamb

1lb red potatoes

2 cups chopped brussels sprouts

1 cup diced mushrooms

3 tablespoons minced garlic

2 tablespoons olive oil

2 sprigs fresh rosemary or about 1 tablespoon of leaves

1 tablespoon truffle salt, divided

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Begin by preheating the oven to 360 degrees.

Wash and chop the brussels sprouts and red potatoes. Depending on the potatoes, quarter or eighth them. Slice the brussels sprouts about 1/4 inch thick. Slice mushrooms similarly. Toss vegetables together with minced garlic, rosemary and olive oil. Place into a large baking dish.

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For lamb, place rack on top of vegetables and sprinkle with half a tablespoon of truffle salt on each side.

Bake for about 30 minutes or until cooked through.

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Once lamb is cooked thoroughly, slice into lollipops and remove tough meat from bone with a knife. Cut off any excess fat.

Lamb Lollipops_Natalie Paramore 3 Serve alongside roasted vegetables! Add extra truffle salt to taste if needed, but beware, it is strong!

Lamb Lollipops_Natalie Paramore 2What is your favorite lamb dish?

 

Parmesan Shrimp Risotto

I spent some time this weekend cooking up a few new dishes for you. This Parmesan risotto has been on my mind for a few days and I am so excited to share it with you!

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So creamy and delicious! Not to mention filling!

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For this recipe, you’ll need:
2 cups arborio rice
2 (14 oz) cans of chicken broth
2 cups fresh spinach
3/4 cup finely grated Parmesan reggiano… Get the good stuff y’all. It totally makes a difference in this recipe.
2 tablespoons of butter
2 tablespoons of minced garlic
1 ounce fresh squeezed lemon juice
2 teaspoons of kosher salt
1 lb fresh shrimp

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Start by grating the Parmesan reggiano. Set aside. Mince the garlic at this point too.

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In a large skillet, or my case a wok, put the butter, garlic and arborio rice and mix together over medium high heat for about 2 minutes stirring constantly.

Then add the chicken broth. Stirring frequently until all broth is absorbed.

Add the grated Parmesan. Stir until melted and well blended.

Add the lemon juice and give everything another whirl.

Add the fresh spinach and peeled shrimp. Cook until shrimp are nice and pink and spinach is wilted. Add salt.

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Now you are ready eat! I love this meal because:
A) it’s an entire meal in one pot!
B) it’s rich and filling without being overbearing
C) even though its simple to make, everyone will be totally impressed!

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Eat up and enjoy!

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