Tag: Salad

Gordon Ramsay’s Crispy Salmon

Gordon Ramsay’s Crispy Salmon

Try this delicious looking salmon any time you are up for a quick and easy to prepare seafood meal. Gordon Ramsay serves this salmon over a New Potato Crab Salad^[1] mix. Gordon says you don’t need to be afraid of cooking fish, as it’s not rocket science. Score the fish, keep your hands off of it while cooking (NO TOUCHING!), and turn it once. Watch the fish while you’re cooking it, use a fish slide^[2], and you should end up with a masterfully prepared salmon.

This recipe is very simple, as you can see by watching the video at the end of this post. I’ll cover the steps it takes to prepare a perfect crispy salmon.

Prep time: Less than 2 minutes. Cook time: 4 1/2 to 5 minutes

Ingredients:

Salmon Filet
Olive Oil
Salt
Herbs if you want them (Gordon recommends Thyme, Rosemary, or Basil)

Directions:

Take your filet of salmon, and roll it up, skin side facing out. Place the rolled up salmon filet on a cutting board, and score the skin crosswise about one half inch deep. Keep your cuts close together to get extra crispy salmon skin, and score the entire length of the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.

Open each score and sprinkle salt into the cut (ouchie!). Gordon suggests you can also add Thyme, Rosemary, or Fresh Basil at this point of the preparation. Glaze the top of the salmon filet with olive oil.

Heat a heavy skillet over med heat, and add olive oil when the pan is hot. Add the salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Season the top of it with salt, and DON’T touch it anymore! Watch the salmon, and turn it, when it has colored 2/3rds of the way up the filet. Once you have flipped the salmon, tilt the pan, allowing all of the remaining olive oil coat the bottom of the salmon for a nice evenly cooked salmon filet. Cook for another minute or so, watching the color. Remove the pan from heat, flip the salmon back to the skin side, and let it rest a minute.

Now you have a wonderful, masterfully prepared filet of salmon. Serve it with Gordon Ramsay’s New Potato Crab Salad^[3] for a tasty meal.

Gordon Ramsay starts preparing the fish at 2:06 of the video.

References

^{^} New Potato Crab Salad (gordon-ramsay-recipe.com)
^{^} fish slide (linksynergy.walmart.com)
^{^} Gordon Ramsay’s New Potato Crab Salad (gordon-ramsay-recipe.com)

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Oven Roasted Tomatoes

Summer plum tomatoes roasted in the oven with garlic and herbs make an easy and delicious sauce that will fill your kitchen with an intoxicating aroma.
The end of summer means using up my garden vegetables and herbs before the weather changes. It seems I wait all summer long for my tomatoes to ripen, then I wind up with so many tomatoes I don’t know what to do with them!

One of my favorite things to do with tomatoes this time of year is to roast them. The flavors of the tomatoes get concentrated and makes a wonderful sauce for serving over pasta or freezing for the future. If you think four pounds of tomatoes is a lot, you’ll be surprised! Four pounds reduced down to the contents of this jar.

What else do I like to do with my end of summer tomatoes? I have tons of recipes that use fresh tomatoes, but these recipes are a must!

Tomato Bisque^[1] – one of my favorite soups and perfect this time of year
Panzanella Salad^[2] – Using a good crusty bread is a must here!
Easy Garden Tomato Sauce^[3] – Perfect for grape tomatoes
Heirloom Tomato Sandwiches^[4] – So simple and delicious!
Heirloom Tomato Salad^[5] – I can eat this with some crusty bread and call it a meal!
Tomato, Mozzarella and Arugula Tower^[6] – A perfect meatless Monday lunch

Oven Roasted Tomatoes
gordon-ramsay-recipe.com
Servings: 7 • Size: 1/2 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 53 • Fat: 2 g • Protein: 1 g • Carbs: 8.5 g • Fiber: 1.5 g • Sugar: 5.5 g
Sodium: 282 mg (without salt)

Ingredients:

1 tbsp extra virgin olive oil
4 cloves garlic, peeled and thinly sliced
8 sprigs of fresh thyme
4 sprigs of fresh rosemary
salt and freshly cracked pepper to taste
4 lbs plum tomatoes*

Directions:

Preheat the oven to 450º F.

Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.

Cut the tomatoes in half horizontally and remove the stems. Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.

Roast in the oven until the tomatoes wilt and become softened, about 30-35 minutes, the tomatoes will start to wrinkle. Depending on the size of your tomatoes, cooking time will vary so keep an eye on them. When done, remove from oven and let them cool. The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes. Adjust salt as needed and place in a jar or use right away.

The tomatoes will keep for about 3 – 4 days refrigerated, or up to 6 months frozen.

Makes 3 1/2 cups.

*Calculated based on 3 1/2 cups cooked tomatoes which differs slightly from uncooked.

References

^{^} Tomato Bisque (www.gordon-ramsay-recipe.com)
^{^} Panzanella Salad (www.gordon-ramsay-recipe.com)
^{^} Easy Garden Tomato Sauce (www.gordon-ramsay-recipe.com)
^{^} Heirloom Tomato Sandwiches (www.gordon-ramsay-recipe.com)
^{^} Heirloom Tomato Salad (www.gordon-ramsay-recipe.com)
^{^} Tomato, Mozzarella and Arugula Tower (www.gordon-ramsay-recipe.com)

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Greek Salad Sandwich

If you love a Greek Salad, then you’ll love this sandwich. Crisp Romaine lettuce, tomatoes, cucumbers, kalamata olives, feta cheese and red onion on ciabatta bread with a touch of oil and red wine vinegar.

Some of you have been asking me for more sandwich recipes to pack up for work, school or to eat on the road. This is a great sandwich, it’s meatless but has plenty of flavor from the olives and feta. You can even add some sun dried tomatoes.

Other sandwiches I love that don’t require heating up Egg Scallion and Tomato Sandwich^[1], Tomato Roasted Pepper and Mozzarella Sandwich^[2], Prosciutto Arugula and Balsamic Sandwich^[3], Heirloom Tomato Sandwich,^[4] Grilled Chicken Sandwich with Avocado and Tomato^[5], and my favorite… Roast Beef, Arugula and Shaved Parmesan^[6]. More sandwiches are coming soon, what are some of your favorite sandwiches?

Greek Salad Sandwich
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 sandwich • Old Points: 6 pts • Points+: 8 pts
Calories: 291 • Fat: 8 g • Protein: 8.4 g • Carbs: 46 g • Fiber: 1.5 g • Sugar: 0.5 g
Sodium: 697 mg (without salt)

Ingredients:

2 tbsp red wine vinegar
4 tsp extra virgin olive oil
5 tbsp Kalamata olives, minced
4 thin slices red onion
coarse salt and fresh ground pepper, to taste
4 tbsp crumbled feta
12 oz ciabatta bread, cut into 4 pieces
8 Romaine lettuce leaves
1/2 medium cucumber, thinly sliced
1 medium tomato, thinly sliced

Directions:

In a small bowl whisk red wine vinegar, and olive oil, season with salt and pepper. Add chopped olives and red onions set aside. I like to add the onions to the vinegar, this mellows out the sharpness of the onion, but completely optional.

Spread the olive mixture on 4 slices bread. Top with lettuce, cucumber, tomatoes, and red onion; season with salt and pepper. Top with feta, close and cut sandwich in half.

References

^{^} Egg Scallion and Tomato Sandwich (www.gordon-ramsay-recipe.com)
^{^} Tomato Roasted Pepper and Mozzarella Sandwich (www.gordon-ramsay-recipe.com)
^{^} Prosciutto Arugula and Balsamic Sandwich (www.gordon-ramsay-recipe.com)
^{^} Heirloom Tomato Sandwich, (www.gordon-ramsay-recipe.com)
^{^} Grilled Chicken Sandwich with Avocado and Tomato (www.gordon-ramsay-recipe.com)
^{^} Roast Beef, Arugula and Shaved Parmesan (www.gordon-ramsay-recipe.com)