Favorite Main Dish Recipes

[Krummhorn]

With all the food conversations going on about here, I thought it might be fun to share some of our favorite recipes for main dishes that we make from scratch, that is, without the help of Betty, Sara or the Pillsbury Doughboy
I'll start with mine for Baked Atlantic Salmon over Rice Pilaf;

Prepare and mix the following ingredients together:

• 2 Tablespoon of extra virgin olive oil
• 5 Tablespoons of lemon juice
• 1 Teaspoon of crushed Rosemary leaves
• ½ clove garlic, diced
• dash of salt and pepper

Marinate fresh salmon (two or three portions) in above mixture (in glass dish or zip-lock bag) in the fridge for 4 to 6 hours before baking. Turn frequently.

Bake at 350° (F) for 22 minutes. Serve over Rice Pilaf and sliced tomatoes on the side. Serves two or three.

Enjoy

[methodistgirl]

It sounds good but folks here like their fish dipped in a cornmeal batter
and fried. I like the salmon patties that I fix with Emeril's original
seasioning, cracker crumbs, one egg, and mix it up good and have a
skillet hot with a little olive oil. Yum! I know how to make them taste
real good!
judy tooley

[Contratrombone64]

Well, I live alone, so mine's for one ... but I guess you could double, triple quantities easily enough:
Honey Roast Chicken for One


INGREDIENTS
1 x no. 5 spatchcock (poussin), or 2 or 3 chicken pieces (on the bone), of your choice)
2 teaspoons olive oil
2 teaspoons honey
1 tablespoon chopped fresh rosemary
1 garlic clove, crushed
zest and juice of half a lemon
salt and pepper
1 small parsnip, peeled and halved
1 small carrot, cut into large pieces
1 small brown onion, quartered
2 teaspoons olive oil



METHOD

Preheat oven 220°C/200°C (fan-forced). Rinse chicken and cut in half lengthways; pat dry with paper towel.

Mix remaining ingredients together and rub all over chicken.

Toss vegetables in oil and season with salt and pepper.

Place chicken in a roasting dish, skin side down, along with vegetables and cook 10 minutes. Turn chicken and vegetables over and spoon over any juices, roast for a further 10-15 minutes or until juice run clear and vegetables are cooked.

Serve roasted chicken with vegetables and steamed broccolini. Pour any extra juices over the chicken.