Father’s Day Menu- Baked Chia Seed Salmon 

Happy Father’s Day! If you are looking for a fabulous meal to cook your dad, here it is!
Enjoy 3 delicious recipes!! 💗💗

Friday Menu

Appetizer: Creamed Kale

Total Time: 30 Minutes

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients:

  • 2 pounds of kale, stalks removed
  • 4 tablespoons of unsalted butter
  • 1 cup of cream
  • 1 teaspoon of nutmeg
  • 1 garlic clove, minced
  • salt & ground pepper to taste

Directions:

  1. Start by blanching the kale in lightly salted water.
  2. Blanch until tender and rinse in ice cold water.
  3. Drain the kale, and cut into 1/2 inch pieces.
  4. In a large saucepan, melt the butter over medium heat and add kale.
  5. Add in the cream, nutmeg, and garlic.
  6. Reduce heat to low and cook for 6 minutes, or until the cream has thickened.
  7. Season with salt and ground pepper.

Main Dish: Baked Chia Seed Salmon


Total Time: 25 Minutes

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients:

  • 4 salmon fillets
  • 3 tablespoons of Dijon style mustard
  • 1/3 cup black chia seeds
  • 1 bunch fresh dill, chopped
  • 1/4 cup of olive oil
  • 1 lemon juiced
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400 degrees (200 C).
  2. Line a baking pan with foil.
  3. Spray foil with non stick spray.
  4. Whisk together the mustard, olive oil, dill, and seasonings.
  5. Rub salmon with the marinade.
  6. Spread chia seeds on plate. Gently coat each side of salmon with chia seeds.
  7. Bake in the oven for 15 minutes, or until the salmon flakes easily with a fork.

Serve with fresh dill and lemon juice.

Special Dessert dedicated to my lavender lovers out there!!

 Dessert: Lavender Fig & Raspberry Treat

Ingredients:

  • 1/2 cup of honey
  • 4 large egg yolks
  • 2 pinches of Friends Of The Earth Lavender Sea Salt or any lavender sea salt
  • 1 cup of heavy cream
  • 1 tsp of vanilla
  • 20 fresh figs, halved lengthwise
  • 2 1/2 cups of raspberries or seasonal berries

Directions:

  1. Whisk the honey, egg yolks, and lavender sea salt in a large heat proof bowl, set over a pan of simmering water. ( We call this a ban marie.)
  2. Simmer until the sauce is pale and thick. (3 to 5 minutes)
  3. Whip the cream to soft peaks. Add vanilla to cream.
  4. Whisk cream into honey mixture.
  5. Serve over the figs and berries.

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