Recipes Included On This Page Herb-Roasted Salmon Humus with Sweet Pepper Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Herb-Roasted Salmon Recipe By : Katie Lee Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups loosely packed mixed fresh herbs -- minced [such as parsley, thyme, chives and mint] 1/2 cup light brown sugar 1/4 cup Dijon mustard 1 tablespoon kosher salt 2 teaspoons ground black pepper 2 whole sides of salmon with skin [3 to 3 1/2 pounds each] [should be about 1-1/2 inches thick at the thickest part] 2 lemons -- thinly sliced Heat the oven to 450F. Line a baking sheet with parchment paper. In a medium bowl, combine the herbs, sugar, mustard, salt and pepper. Place the salmon on the baking sheet, skin side down. Spread the herb mixture evenly over each piece of salmon. Top the salmon with lemon slices. Bake for about 15 to 20 minutes, or until the salmon is just opaque at the center. Use the parchment paper to help transfer the sides of salmon to a serving platter. (Recipe from Katie Lee's "The Comfort Table," Simon Spotlight Entertainment, 2009) Contributed to the FareShare Gazette by Art; 16 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; trace Fat (6.9% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 535mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Humus with Sweet Pepper Recipe By : Bob and Linda Reilly, Juniata College Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can garbanzo beans -- rinsed 2 tablespoons tahini 3 garlic cloves 1 large red sweet pepper -- roasted and peeled 1 teaspoon freshly ground pepper 1 teaspoon kosher salt 1/2 lemon -- juice of [or lime] Olive oil In a food processor, zap together the above ingredients, except the oil. Drizzle in enough olive oil to make the mixture creamy, as it finishes blending. Put in a bowl, cover with plastic wrap and refrigerate for at least an hour before serving; this will keep well for a few days. Serve with toasted pita. Note: Professors at Juniata College in Pennsylvania, annually prepare dinners for small groups of students as a fund-raising event. This was a recipe from one of the dinners held this week and attended by our granddaughter, Talia. Contributed to the FareShare Gazette by Art; 19 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 4g Fat (26.2% calories from fat); 6g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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