Currently viewing the tag: "Herbs"
Potato Salad with Herbs and Grilled Summer Squash

Potato Salad with Herbs and Grilled Summer Squash

A cornichon is the French version of a gherkin. You’ll find these small, tart pickles in gourmet grocery stores; otherwise, gherkins will work just fine. Or, if you have capers on hand, you may substitute 1 tablespoon drained capers for the pickles. Make this potato saladrecipe up to two hours ahead.

Yield: 6 servings (serving size: 1 cup)

 

Ingredients:

 

Salad:

•  2 pounds small red potatoes

•  3/4 pound yellow squash, cut lengthwise into 1/2-inch slices

•  Cooking spray

•  1/4 teaspoon kosher salt

•  1/8 teaspoon freshly ground black pepper

 

Dressing:

•  1/3 cup chopped fresh chives

•  3 tablespoons chopped fresh parsley

•  2 tablespoons chopped fresh basil

•  1 tablespoon chopped fresh tarragon

•  1/4 teaspoon grated lemon rind

•  3 tablespoons fresh lemon juice

•  2 tablespoons water

•  2 tablespoons extra-virgin olive oil

•  2 tablespoons finely chopped cornichons

•  1/4 teaspoon kosher salt

•  1/8 teaspoon freshly ground black pepper

 

Preparation:

1.  Preheat grill to medium-high heat.

2.  To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.

3.  Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.

4.  To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

 

Laura Zapalowski, Cooking Light

JUNE 2009

 

Source: CookingLight

 

 

From EatingWell: August/September 2006,EatingWell for a Healthy Heart Cookbook (2008)

Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.

 

INGREDIENTS:

  • 2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
  • 20-30 sprigs mixed fresh herbs, plus 2 tablespoons chopped, divided
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 pound center-cut salmon, skinned (see Tip)

 

PREPARATION:

1.  Preheat grill to medium-high.

2.  Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.

3.  Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).

 

TIPS & NOTES:

Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

 

NUTRITION:

Per serving: 212 calories; 12 g fat ( 2 g sat , 4 g mono ); 67 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 261 mg sodium; 428 mg potassium.

Nutrition Bonus: Selenium (60% daily value), Vitamin C (17% dv), excellent source of omega-3s.

Exchanges: 3 lean meat

 

Source: EatingWell