arugula

#SundaySupper: 5 Ingredients or Less

~ lk529 ~ 18 Comments

My favorite thing about the many blogging groups I’m in, besides the feeling of community and support, is that they give me direction. I like having a “homework assignment” to help inspire a new recipe or give me that push I needed to cross something off the culinary bucket list.

That being said, when I saw the theme for today’s Sunday Supper hosted by T.R. of Gluten Free Crumbley, I’d already had my recipe conveniently in the oven! Unfortunately, it wasn’t a success.

I’d never worked with puff pastry before and while I let it thaw ahead of time the dough remained raw in the center around the salmon. I felt like a contestant on Chopped praying to my oven to cook. After multiple trips in the oven the puff pastry wasn’t getting any closer to being cooked and I didn’t want to compromise the salmon. We loved the salmon and cream cheese filling so much that I knew I’d be giving it another try.

I thought about trying the recipe using seamless crescent roll dough, but I didn’t know if the salmon would cook through in time so instead I turned to my Sunday Supper family for advice. Stacy of Food Lust People Love asked if  my fish was cold. The answer was yes. As was the cream cheese center. I made the recipe again the next week while the baby arugula was still good. I let the cream cheese come to room temperature, left the salmon out on the counter for 30 minutes, and more thinly rolled out the puff pastry. Success!

Salmon in Puff Pastry | Sew You Think You Can Cook (2)

Salmon in Puff Pastry

Ingredients:

  • 1 sheet frozen puff pastry, thawed according to package directions
  • 2 skinless 6-8 oz salmon filets
  • 1/3 C cream cheese, at room temperature
  • 1/3 C chopped baby arugula

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet.
  2. Roll puff pastry to 1/8″ thickness.
  3. Mix cream cheese and arugula, season to taste with S+P.
  4. Place one salmon filet in the center of the puff pastry and season with S+P. Spread the cream cheese mixture top of the salmon. Top with the other piece of salmon. Fold the puff pastry over the top of the fish, trimming any excess.
  5. Transfer the fish to the prepared baking sheet and spritz with cooking spray (optional).
  6. Bake for 30 minutes, or until puff pastry is golden and fish is cooked through.

*This recipe is adapted from The Illustrated Kitchen Bible*

Salmon in Puff Pastry | Sew You Think You Can Cook

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Recipe Substitution Tips by Sunday Supper

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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#WeekdaySupper: Green

~ lk529 ~ Leave a comment

When the theme for March’s Weekday Supper posts was declared “Green” I knew that I immediately had to sign up for a slot. I’ve been reading my fair share of Dr. Seuss books to my little man and the first thing that popped in my head was “Green Eggs and Ham.”

#WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. This initiative is one we can all get behind. It’s important to gather around the table during the week, too!

We have breakfast for dinner about twice a month. Usually that means waffles or pancakes but eggs are also a great breakfast-for-dinner option. And the healthier option too. The best part is that eggs are unbelievably quick and you can be serving this literary dinner to your family in under 20 minutes.

Try them. You might like them.

There are a variety of methods for making green eggs and I opted to go in a direction without the use of food coloring. Recall my attempt at Green Velvet Cake! If you search for “green eggs and ham” on the internet you’ll find ways to make green eggs, and dishes that combine the eggs and ham into one bite (a quiche, for example). I wanted to serve green eggs and green ham. While the book shows sunny side up green eggs I’m not sure that’s even quite possible so I did go the scrambled route. I followed Martha Stewart’s recipe which involved making a nut-free pesto. I used that pesto to dredge a slice of ham steak in panko. The result – green ham!

Green Eggs and Ham

Ingredients:

  • 2 C fresh spinach/arugula blend
  • 1 C fresh basil
  • 2 C fresh Italian parsley
  • 3 tbsp shredded Parmesan cheese
  • 1/2 C extra virgin olive oil
  • eggs, 2 per person
  • ham steak, 3oz per person
  • 1 C panko
  • unsalted butter, for frying

Steps:

  1. In the bowl of a food processor combine spinach/arugula, basil, parsley, and Parmesan. Pulse until fine. Add the olive oil and pulse until combined. Season to taste with S+P.
  2. Brush some of the pesto on both sides of the ham steaks. Coat in panko.
  3. Melt 1 tbsp butter in a large non-stick skillet over medium-high heat. Cook ham steaks 3 minutes on each side, until crust is golden and steak is warmed through. Remove from skillet. Repeat as needed.
  4. Beat eggs. Mix in 1 tbsp pesto per two eggs, season with S+P.
  5. Wipe out skillet and add a little more butter. Pour eggs into skillet. With a spatula or wooden spoon gently move eggs around and cook until desired consistency is reached. Serve with green ham.

*The egg recipe is adapted from Martha at http://www.marthastewart.com/893674/green-eggs-and-ham*

Green Eggs and Ham | Sew You Think You Can Cook

 Check out these other great green recipes that were posted this week

Sunday Supper MovementMonday – Greek Shrimp and Spinach Pasta by Recipes Food and Cooking
Tuesday – Scallops with Wilted Spinach and Arugula by MealDiva
Wednesday – Rice and Beans with Guacamole by Feed Me, Seymour
Thursday – Barley Risotto with Garlicky Spinach by eating in instead