The Bite:
Worried your kiddies'll tell you to pack your knives and go if you nuke another frozen meal? Step up to the challenge with Seattle private chef Greg Johnson's cooking DVD, Chef and Father, and learn how to prepare baby food or youngun'-friendly faves for the whole fam, like this recipe, using fresh, organic ingredients. Beats fish sticks, no contest.
Breaded King Salmon with Spring Peas, Carrot-Thyme Sauce, and Pure Maple Syrup
Serves 4
Carrot-thyme sauce ingredients (local and organic whenever possible):
1 1/2 cups carrots, peeled and diced
2 1/2 cups water or chicken stock
1/2 garlic clove, minced
1/4 tsp sea salt
1/4 tsp fresh thyme
Spring peas ingredients (local and organic whenever possible):
1 1/2 cups shelled fresh peas
1 Tb butter
1/8 tsp sea salt
1/8 tsp fresh thyme, chopped
Breaded salmon ingredients (local and organic whenever possible):
1 lb wild king salmon, skinned and deboned
Salt and pepper
1 cup whole wheat flour
2 eggs, beaten
2 cups whole wheat bread crumbs or panko
1/4 extra virgin olive oil
Pure maple syrup for drizzling
Preheat oven to 375 degrees.
Place carrot-thyme sauce ingredients in a pan and bring to a boil. Reduce heat and simmer for 25 minutes or until carrots are soft. Puree with a hand blender or standing blender. Adjust seasoning to taste and keep warm.
In separate pan, place peas in boiling water and boil for 5-7 minutes. Drain and return to pan. Add butter, salt, and thyme, and keep warm.
Cut salmon into four equal-size portions, and season with salt and pepper. Place the flour, eggs, and bread crumbs in three separate bowls. Toss the salmon to coat in the flour, then egg, then bread crumbs. Heat olive oil in an oven-safe skillet until hot. Add fish and cook on one side till golden brown. Turn fish over and place in the oven for 8-12 minutes to cook through, depending on thickness of fish.
Serve fish immediately with peas and carrot-thyme sauce. Drizzle with a little pure maple syrup and sprinkle on additional chopped fresh thyme.
Breaded King Salmon with Spring Peas, Carrot-Thyme Sauce, and Pure Maple Syrup
Serves 4
Carrot-thyme sauce ingredients (local and organic whenever possible):
1 1/2 cups carrots, peeled and diced
2 1/2 cups water or chicken stock
1/2 garlic clove, minced
1/4 tsp sea salt
1/4 tsp fresh thyme
Spring peas ingredients (local and organic whenever possible):
1 1/2 cups shelled fresh peas
1 Tb butter
1/8 tsp sea salt
1/8 tsp fresh thyme, chopped
Breaded salmon ingredients (local and organic whenever possible):
1 lb wild king salmon, skinned and deboned
Salt and pepper
1 cup whole wheat flour
2 eggs, beaten
2 cups whole wheat bread crumbs or panko
1/4 extra virgin olive oil
Pure maple syrup for drizzling
Preheat oven to 375 degrees.
Place carrot-thyme sauce ingredients in a pan and bring to a boil. Reduce heat and simmer for 25 minutes or until carrots are soft. Puree with a hand blender or standing blender. Adjust seasoning to taste and keep warm.
In separate pan, place peas in boiling water and boil for 5-7 minutes. Drain and return to pan. Add butter, salt, and thyme, and keep warm.
Cut salmon into four equal-size portions, and season with salt and pepper. Place the flour, eggs, and bread crumbs in three separate bowls. Toss the salmon to coat in the flour, then egg, then bread crumbs. Heat olive oil in an oven-safe skillet until hot. Add fish and cook on one side till golden brown. Turn fish over and place in the oven for 8-12 minutes to cook through, depending on thickness of fish.
Serve fish immediately with peas and carrot-thyme sauce. Drizzle with a little pure maple syrup and sprinkle on additional chopped fresh thyme.
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