Episode 115

Roasted Salmon with Warm Lentil Salad
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 115 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 20 minutes Total preparation time: 30 minutes My favorite way to cook salmon when I am in a rush is simply to drizzle it with a little olive oil and lemon and then to roast it in the oven. As long as you don’t overcook it, the salmon will invariably turn out so well it doesn’t even need a sauce. I love the tiny green French lentils, lentilles du Puy, with salmon and this light more »


Seared Snapper with Gazpacho Vinaigrette
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 115 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 25 minutes Total preparation time: 30 minutes Every cook knows that fish has to be perked up with a little acid, even if it’s just a spritz of lemon or lime. This gazpacho vinaigrette addresses the problem head on. Gazpacho is a Spanish soup with many variations, but the basic model is a cold chunky tomato vegetable soup. The dish’s acidity comes from the tomatoes.  I have notched up the acidity by adding sherry wine more »


Steamed Mussels in Curried Coconut Broth
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 115 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 20 minutes This is about as exotic as any recipe in this book. It calls for a few ingredients that you might have to search for: Kaffir lime leaves, lemongrass, and curry paste. You can find all of them in Asian markets and in some supermarkets. But if you don’t live near a convenient Asian market, use two teaspoons freshly grated lemon or lime rind in place of the kaffir more »