Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe
Serving Size: 4
Ingredients:
4 skinless salmon fillets - (6 oz ea)
Zov's Warm Spice Mixture (see recipe)
3 diced, ripe tomatoes
2 tablespoons minced fresh cilantro or basil
1 tablespoon olive oil
3 minced garlic cloves
1/2 large peeled & finely diced red onion
Salt, to taste
Freshly-ground black pepper, to taste
Cooking Directions:
Rinse salmon in cold water and pat dry.
Rub with generous amount of Zov's Warm Spice Mixture on both sides and season with salt and pepper.
In a medium bowl, combine tomatoes and cilantro; set aside.
Heat nonstick grill pan on high heat until very hot.
Sear salmon, about 3 to 4 minutes per side.
If salmon needs additional cooking, place in a 350degree oven until just cooked through.
No oil is necessary when sauteing in a nonstick frying pan because of the natural oils in the salmon, but if you don't use a nonstick pan, saute salmon in 1 to 2 tablespoons of olive oil.
In a medium skillet, make Charmoula Sauce by heating 1 tablespoon ofolive
oil on medium-high heat.
Add garlic and onion and cook, shaking handle of skillet to toss ingredients, until onion softens, about 3 minutes.
Remove from heat and stir in tomato mixture.
Season to taste with salt and pepper.
Presentation: Place salmon on serving platter.
Top with the Charmoula Sauce and serve.
Abbey's Apples Schatz
Serving Size: 8
Ingredients
3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter
Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.
Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender.
Ingredients
3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter
Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.
Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender.
Zov's Warm Spice Mixture Recipe
Zov's Warm Spice Mixture Recipe
Ingredients:
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon granulated garlic
Cooking Directions:
Measure equal amounts of each of the dry spices into a container.
Stir to combine.
Spoon out 1/2 teaspoon of the spice blend per salmon fillet, chicken
breast or lamb chop, being careful not to contaminate leftover spice blend
by touching it with raw fish or meat.
Leftover spice blends can be used to season soups, fish, chicken and lamb.
Ingredients:
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon granulated garlic
Cooking Directions:
Measure equal amounts of each of the dry spices into a container.
Stir to combine.
Spoon out 1/2 teaspoon of the spice blend per salmon fillet, chicken
breast or lamb chop, being careful not to contaminate leftover spice blend
by touching it with raw fish or meat.
Leftover spice blends can be used to season soups, fish, chicken and lamb.
Zov's Olive Salad With Tahini
Zov's Olive Salad With Tahini Recipie
Ingredients
Salad
4 cups halved and pitted green olives
2 halved, seeded, and chopped large tomatoes
1 cup coarsely-chopped toasted walnuts
1 bunch chopped cilantro
1 bunch chopped parsley
1 bunch chopped green onions
4 minced garlic cloves
1 finely minced jalapeo
1 juiced lemon
Tahini Dressing
1 cup tahini
1/2 coarsely chopped bunch parsley
1 chopped garlic clove
1/2 cup lemon juice
Salt to taste
Freshly-ground black pepper to taste
Cooking Directions
Combine all salad ingredients in a large bowl.
To make the dressing: Combine the tahini, parsley and garlic in a food processor
Process until the parsley is almost pureed.
With the motor running, add the lemon juice and enough water ( 1/2 cup or more) to
bring the mixture to the consistency of creamy salad dressing.
Season with salt and pepper.
Add the tahini dressing to the salad (you may not need all of it).
Toss well.
Taste and adjust seasoning.
Serve as an appetizer with pita bread.
The salad is best right after it's dressed, although you may assemble the salad components and the dressing ahead of time.
You can halve this recipe.
This recipe makes about 7 cups.
Ingredients
Salad
4 cups halved and pitted green olives
2 halved, seeded, and chopped large tomatoes
1 cup coarsely-chopped toasted walnuts
1 bunch chopped cilantro
1 bunch chopped parsley
1 bunch chopped green onions
4 minced garlic cloves
1 finely minced jalapeo
1 juiced lemon
Tahini Dressing
1 cup tahini
1/2 coarsely chopped bunch parsley
1 chopped garlic clove
1/2 cup lemon juice
Salt to taste
Freshly-ground black pepper to taste
Cooking Directions
Combine all salad ingredients in a large bowl.
To make the dressing: Combine the tahini, parsley and garlic in a food processor
Process until the parsley is almost pureed.
With the motor running, add the lemon juice and enough water ( 1/2 cup or more) to
bring the mixture to the consistency of creamy salad dressing.
Season with salt and pepper.
Add the tahini dressing to the salad (you may not need all of it).
Toss well.
Taste and adjust seasoning.
Serve as an appetizer with pita bread.
The salad is best right after it's dressed, although you may assemble the salad components and the dressing ahead of time.
You can halve this recipe.
This recipe makes about 7 cups.
Zov's Marinated Olive Salad Recipie
Zov's Marinated Olive Salad Recipie
Ingredients:
3 cups cracked green Greek olives
1 serrano chili -- seeds and veins removed, minced
1 bunch cilantro -- chopped
1 large ripe tomato -- diced
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1/8 teaspoon Aleppo pepper (or 1/16 teaspoon ground cayenne and 1/16 teaspoon dried red chili flakes)
1 tablespoon pomegranate molasses
Toasted pita chips
Lemon slices cut in half -- for garnish
Cooking Directions:
Cut each piece of pita bread into 12 triangles to make pita chips.
Bake on a baking sheet in a single layer in a 350 degree oven until crisp.
Or fry in olive oil until crisp and drain thoroughly on paper towels.
Serve salad chilled or at room temperature.
Garnish with lemon slices and accompany with pita chips.
Makes 14 servings
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