1/2 lb salmon filets, skin on
1 cup Panko, plain
2 tbs Dijon mustard
1 tbs olive oil
Salt & Pepper
Preheat the oven to 425 degrees.
Place the salmon fillets, skin side down, on a board. Season salmon with salt & pepper to taste. Brush 1 tbs top of each filet with mustard. Press the panko thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Drizzle olive oil in a small pyrex dish and place salmon skin side down. Bale for 15-20 minutes until salmon is cooked and panko is golden brown.
2 tbs olive oil
1 yellow onion, chopped (1 cup)
1 1/2 cups chicken broth
1 cup couscous
1/4 cup pine nuts, toasted
1/4 cup minced fresh parsley
Squeeze of fresh lemon juice (optional)
Salt & Pepper
In a medium saucepan, heat olive oil over medium-low heat. Add the onion and cook for about 8 minutes, stirring occasionally, until the onion is soft but not browned. Add the chicken broth, salt and pepper and bring to a boil. Stir in the couscous and immediately turn off the heat. Cover the saucepan and allow the couscous to steam for 10 minutes. Fluff with a fork, then stir in the pine nuts, parsley and lemon juice (if using). Serve immediately.
2 large bunches of spinach, about
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Cut off the thick stems of the spinach and discard, then rinse the spinach with water.
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.