Site icon Kouzounas Kitchen

Friday Menu: Stuffed Salmon, Greek Salad, and Lemon Mousse

Happy Friday, and Happy weekend!! If you are looking for a menu to prepare this weekend, then read below for 3 great recipes.

Appetizer: Greek Salad With Garlic Vinaigrette

Ingredients:

Dressing:

Directions:

  1. Whisk dressing ingredients together until blended.
  2. Season to taste.
  3. Prepare the vegetables and place in medium bowl.
  4. Add kalamata olives, and cheese to the top.
  5. Toss with dressing.

 

Main: Spinach Stuffed Salmon Recipe

Ingredients:

Directions:

  1. In a large skillet, heat the oil over medium heat.
  2. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly.
  3. Transfer to a medium bowl.
  4. Stir in the roasted peppers, basil, and garlic.
  5. Let cool for a few minutes.
  6. Preheat the oven to 400°F or 180 C.
  7. Line a baking sheet with aluminum foil.
  8. Lightly grease the foil with olive oil.
  9. Cut a lengthwise slit in the side of each fillet.
  10. With a spoon fill each fillet with spinach and pepper filling.
  11. Transfer to the baking sheet.
  12. While using a pastry brush, spread the mustard over the fillet.
  13. In a small bowl, combine the bread crumbs, oregano, salt, and pepper.
  14. Sprinkle over the fish.
  15. Bake for 13 minutes, or until the fish is light in color and flaky.
  16. Serve with fresh lemon juice.

Dessert: Lemon Mousse Accompanied With Fresh Berries (Gluten Free)

Ingredients:

Directions:

  1. Melt coconut oil in a double boiler over medium heat.
  2. In a separate small bowl, whisk together eggs, sugar, and lemon juice.
  3. Whisk until sugar is dissolved.
  4. Add egg mixture to the melted coconut oil and whisk constantly until the texture is like pudding.
  5. Remove from stove and chill in refrigerator.
  6. Prepare whip cream:
  7. Whip the cream with the grated lemon zest until stiff peaks form.
  8. Remove pudding mixture from refrigerator and fold into whipping cream. Spoon into ramekins or tall glasses and garnish with seasonal berries.

 

Exit mobile version