Tag Archives: Salmon

Easter Menu Ideas to Break Out of the Mold

It appears I’m not the only one who believes that the Easter menu is in need of an overhaul. Here in Austin, it will probably be somewhere between 80 and 90 on Easter Sunday. And what’s on the docket for the traditional Easter dinner? A heavy winter meal. Even up North, where winter is still going strong, Easter is a Spring holiday just the same, and how is that reflected in the likes of the lamb or ham and scalloped potatoes and various casseroles that end up on most of our tables?

The following menu feels like Easter to me. That is, colorful, celebratory, fun and life affirming rather than artery-clogging.  Despite the hungry, intergenerational mix that’s likely to be present at many Easter dinners, I believe this meal could appeal to a broad base — and even those who miss their ham, scalloped potatoes and green bean casserole will have to agree that the table is beautiful.

Spinach Cake

 

From David Liebowitz's fabulous blog, this grass green spinach cake adds a new dimension to the Easter table.
From David Lebovitz fabulous blog, this grass green and savory spinach cake adds a new dimension to the Easter table.

Baked Cherry Tomatoes

 

From The Perfect Pantry -- another of my favorite blogs -- cherry tomatoes all lined up and bursting with flavor.
From The Perfect Pantry — another of my favorite blogs — cherry tomatoes all lined up and bursting with flavor.

 

Chickpeas and Spinach with Honeyed Sweet Potatoes

 

Looking to rock your Easter table? Try Split Peas and Spinach with Honeyed Sweet Potatoes from "Eats Well with Others."
Looking to rock your Easter table? Try Split Peas and Spinach with Honeyed Sweet Potatoes from “Eats Well with Others.”

Cucumber Hummus and Feta Appetizer

 

Fresh Cucumber topped with Hummus, Feta and Parsley create a tasty and healthy starter.
Fresh Cucumber topped with Hummus, Feta and Parsley create a tasty and healthy starter.

Easter Egg Chicks

 

A single chick crafted from a hard boiled egg to decorate every place setting. made to look like a chicken
A single chick crafted from a hard boiled egg to decorate every place setting.

 

Spinach and Strawberry Salad

 

A festive and refreshing strawberry and spinach salad with red onions and feta.
A festive and refreshing strawberry and spinach salad with red onions and feta, tossed with an orange vinaigrette.

Gingered Carrots

 

Steamed carrots tossed with grated ginger and orange zest.
Steamed carrots tossed with grated ginger and orange zest.

 

 Penne and Cheese with Pureed Winter Squash

 

Pureed squash deepens the flavor of the cheese sauce while slashing fat and calories,
Pureed squash deepens the flavor of the cheese sauce while slashing fat and calories,

 

Salmon with Roasted Vegetables over Arugula

 

Elegant and easy salmon with roasted vegetables
A colorful and crowd-pleasing mix of salmon and vegetables

Lady Bird Johnson’s Lemon Bundt Cake

 

A delicious Easter dessert that doubles as a centerpiece!
A delicious Easter dessert that doubles as a centerpiece!

Salmon and Roasted Vegetables Over Arugula

This thoroughly delightful mix of colors and flavors came together lickety split for a few reasons: The salmon and the vegetables roasted in the same oven for the same amount of time, and the marinade for the salmon was the same as the dressing for the arugula. The roasted vegetables served to wilt most of the arugula and partially wilted and partially fresh greens added a nice dimension to this beautiful dish.

Ingredients

  • 4 Tbsp olive oil
  • 2 Tbsp. Dijon mustard
  • 3 Tbsp. fresh squeezed lemon juice
  • 1 Tbsp. agave nectar (or honey)
  • 3 red peppers
  • 2 zucchini
  • 2 medium yellow onion
  • 1 tsp. kosher salt
  • 1 tsp. pepper
  • 2  1/2  pounds of salmon filets
  • 3 Tbsp. sliced green onions
  • 12 oz. arugula

 

Directions

  • Preheat oven to 375
  • Whisk together 3 Tbsp.  olive oil, 2 Tbsp. fresh squeezed lemon juice, 2 Tbsp. Dijon mustard, and 1 Tbsp.  of agave nectar.
  • Remove skin from salmon. Pour half of the dressing over the filets and set aside.
  • Slice onion, red peppers and zucchini lengthwise and combine with 1 Tbsp. olive oil, salt and pepper in a roasting pan coated with cooking spray. Place a 375 degree oven for 25 minutes.
  • Transfer salmon filets to a baking dish coated with cooking spray, and cook at 375 for 15 minutes.
  • While vegetables and salmon are cooking, finely slice green onions, set aside.
  • Create a bed of arugula on a platter and sprinkle with 2 Tbsp. of the dressing. .
  • When vegetables are tender and salmon is flaky, remove from oven.
  • Add hot vegetables to the bed of arugula and top with salmon and the remaining dressing. Sprinkle green onions on top of the salmon and serve.