Festive Dishes #04 to 06

Festive-dishes Tomato Basil Salmon

Makes 4 servings

Prep: 10 minutes
Cook: 20 minutes

Shopping List:

  • 4x 170 gr or 6 ounce boneless salmon fillets
  • 9 gr or 2 tablespoons dried basil
  • 2 tomato, thinly sliced
  • 30 ml or 2 tablespoons olive oil
  • 20 gr or ¼ cup grated Parmesan cheese

zalm-largeTO MAKE:

  1. Preheat oven to 190° C or 375 degrees F.
  2. Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray.
  3. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
  4. Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

Cook’s Note: You can also use fresh basil, a shredded blend of Italian cheeses, a little fresh cracked black pepper and just a sprinkle of sea salt.


Amount Per Serving
Calories: 405
Total Fat: 26.6g
Cholesterol: 104mg
Sodium: 180mg
Total Carbohydrates: 4g
Dietary Fiber: 1.6g
Protein: 36.2g

PDF of this recipe: 20151210-Festive-Dishes-04-Tomato-Basil-Salmon

Festive-dishes Hasselback Potatoes

Makes 4 servings

Prep: 20 minutes
Cook: 55 minutes

Shopping List:

  • 4x 225 gr or 8 ounce baking potatoes
  • 30 gr or 2 tablespoons butter, melted
  • salt and pepper to taste
  • 15 gr or 2 tablespoons finely grated fresh Romano cheese
  • 8 gr or 1 tablespoon seasoned dry bread crumbs

hasselback-potatoTO MAKE:

  1. Preheat the oven to 220° C or 425 degrees F.
  2. Peel the potatoes, and place in bowl of cold water to prevent browning.
  3. Place potatoes into a large wooden or metal spoon.
  4. Using a sharp knife, make slices across the potato the short way about ¼ to ½ cm or ⅛ to ¼ inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato.
  5. The slices should stay connected at the bottom, and the spoon helps keep the depth even.
  6. Return the potato to the bowl of water, and proceed with the remaining potatoes.
  7. When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan.
  8. Drizzle with half of the butter, then season with salt and pepper.
  9. Bake for 35 to 40 minutes in the preheated oven.
  10. Remove from the oven, and drizzle with the remaining butter.
  11. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper.
  12. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

Cook’s Note: If you’re not that handy with a knife I would suggest to place the handle of a wooden spoon on either side of the potatoes when slicing them to prevent the knife from going too far down.


Amount Per Serving
Calories: 247
Total Fat: 7.1g
Cholesterol: 19mg
Sodium: 171mg
Total Carbohydrates: 41.1g
Dietary Fiber: 5.1g
Protein: 6.1g

PDF of this recipe: 20151210-Festive-Dishes-05-Hasselback-Potatoes

Festive-dishes Roasted Apples and Brussels Sprouts

Makes 4 servings

Prep: 15 minutes
Cook: 20 minutes

Shopping List:

  • 450 gr or 1 (16 ounce) package frozen Brussels sprouts
  • 2 apples – peeled, cored, and cut into 2 cm or ¾-inch chunks
  • 2 sweet onions, cut into 2 cm or ¾-inch chunks
  • 30 ml or 2 tablespoons extra-virgin olive oil, or as needed
  • salt and freshly ground black pepper to taste
  • 1 pinch garlic powder to taste
  • zest from 1 lemon
  • juice from 1 lemon

spruitjes-largeTO MAKE:

  1. Preheat oven to 220° C or 425 degrees F.
  2. Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet.
  3. Sprinkle apple and onion pieces evenly around the baking sheet.
  4. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, freshly grounded black pepper, and garlic powder.
  5. Toss the mixture gently to coat.
  6. Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes.
  7. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Cook’s Note: Adjust roasting times for desired doneness. When you prefer a darker roast it will sometimes roast for 30 minutes. Change to suit. Directions for this recipe are for FROZEN Brussels sprouts (still iced when placed in the oven). Fresh Brussels sprouts require less roasting time.


Amount Per Serving
Calories: 88
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 29mg
Total Carbohydrates: 12.1g
Dietary Fiber: 2.2g
Protein: 0.8g

PDF of this recipe: 20151210-Festive-Dishes-06-Roasted-Apples-Brussels-Sprouts