Herb Crusted Salmon with Lemon Beurre Blanc

Our favorite way to eat salmon....

4 salmon filets
salt
pepper
1 T dijon
1/2 t shallots, minced
1/4 t garlic chopped
1 t fresh dill, minced
1 t fresh chives, minced
1 t fresh parsley, minced
2/3 C Panko bread crumbs (or crushed Ritz crackers w/ Italian seasoning mixed in)

Lemon Beurre Blanc

3 oz. Butter
1/2 t shallots, minced
1/4 t garlic, minced
1 t lemon zest
3-4 oz. dry white wine
freshly squeezed lemon juice
1/4 C cream
salt
pepper

*zucchini, carrots, squash, red pepper and onions are good to have on hand as well

1-Combine shallots, garlic, herbs and bread crumbs. Season with S & P, mix and reserve.

2- Preheat oven to 375.

3-Season salmon with S & P, brush generously with dijon and press into bread crumb mixture.

4- Transfer to baking sheet/dish. Bake 15-20 minutes.

5-Melt butter in sauce pan over medium heat. Add shallots, garlic, and lemon zest. Saute briefly, but do not brown.

6-Deglaze with white wine. Bring to simmer and reduce liquid by 1/2. Add lemon juice, continue to simmer and reduce again by 1/2.

7-Add cream, reduce until sauce thickens.

8-Season with S & P, keep warm until ready to serve.

*We always like to saute or steam some veggies to go along with it, and of course, a garlic butter biscuit. Mmm, my mouth is watering just talking about it!

A Summer Favorite

This is a recipe we found not too long ago from Williams-Sonoma and it is now one of our most favorite summer dinners.

Pork and Mango Lettuce Wraps

PORK:
1-1.5 lb boneless pork tenderloin, thick cut
Salt and pepper, to taste
1/4 C hoisin sauce
1/4 C soy sauce
1 T Asian sesame oil
optional: fresh onion, chopped
fresh green or red pepper, chopped

WRAPS:
2 T peanut or canola oil
1 jalapeno
3 C roasted pork, cut into strips
1/4 C soy sauce
2 T sugar
3 garlic cloves
1 C cilantro, chopped
8 large iceberg lettuce leaves
1 mango, sliced
1/2 C roasted peanuts
optional: crushed red pepper flakes

For the pork: 450F. Season with S/P. Place fat side up in a roasting pan. Pour 2-3 T of water around pork, add sauces, oil, and veggies, cook for 10-20 minutes and let rest. Slice.

For the wraps: In a large frying pan over med-high heat, warm the oil. Add the jalapeno and saute until softened, about 1 minute. Add pork, stir in soy sauce, sugar, garlic and cook until pork is heated, about 1 minute more. Remove from heat and stir in cilantro. Cut mango. Add peanuts to mixture. Serve with brown rice.


Talk about a tasty meal...you will feel like you are eating a meal from P.F. Changs, but better!