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Lilly’s Table

 

Meal Detail

 

Dinner

Salmon Wellington with Creamed Greens & Honey Roasted Carrots

from the Week of April 5, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Roughly chop the carrots and place in a dish and start roasting. Roll out the dough and put together the salmon. Increase the heat and place in the oven on the top shelf to roast. Wilt the greens & melt in mascarpone cheese. Toss the carrots with honey-glaze and serve as soon as the salmon is golden & puffed.


Recipes for this Meal


Spring
Photo of Honey Roasted Carrots
  • Easy
  • Medium
  • Hard
Honey Roasted Carrots

Roasting carrots brings out their sweetness, but a bit of honey turns them into candy. We tease this is technically dessert, rather than a side dish. Use agave nectar or even maple syrup instead of honey for a vegan choice. Try using a chunky salt, such as kosher or sea salt which will make every bite slightly sweet & salty.


Winter
Photo of Salmon Wellington
  • Easy
  • Medium
  • Hard
Salmon Wellington

Salmon is wrapped in pastry dough and baked until it is puffed and golden. The pastry keeps the moisture in, which helps you avoid drying out the fish. There are two ways of preparing this dish. One is as a large fillet wrapped up, perfect for a buffet style brunch since you would simply cut off a small piece. The other is in individual pieces, which is lovely for a sit down dinner.


Spring
Photo of Mascarpone Creamed Greens
  • Easy
  • Medium
  • Hard
Mascarpone Creamed Greens

This simple sauté of greens, becomes creamy goodness with a couple dollops of mascarpone cheese. If you can’t find the tasty Italian cream cheese in your speciality cheese section use cream cheese instead. The flavor will be different, but you will still have the lovely texture.