Tuesday, December 21, 2010

Roasted Salmon, Vegetables, and bacon-wrapped jalapenos with cheese

Roasted golden beets, kolrabi, carrots, and leeks plated with
bacon-wrapped jalapenos and roasted salmon with sliced almonds

Bacon-wrapped jalapenos:
jalepenos, stemmed, seeds removed, sliced in half lengthwise
pork sausage
cream cheese

Put small, quarter-size round of sausage in jalapeno half, top with cream cheese, wrap with half-slice of bacon.
Place on roasting pan.
Roast at 425 degrees for 20-35 minutes, depending on how crisp you want the bacon.

Scrub and slice beets and leeks, using care to assure there is no dirt in the center of the leeks.
Scrub the exterior of the carrots and leave small ones whole.  I remove the top of the beets.
Toss in olive oil and spread on roasting pan.

Roast at 350 for 35-40 minutes, check for tenderness. 

Roast Salmon filet (skin on) with sliced almonds

Choose a filet of salmon, preferably wild-caught, that is firm, deep pink in color and smells like the sea.

Place on roasting pan, skin down.  
Use a dry rub, or simply salt and pepper.  Drizzle a small amount of olive or grapeseed oil down the center of the filet.  Sprinkle with sliced almonds.
Roast at 350 for approximately 12-14 minutes, depending on size.  Salmon should be just barely cooked through for best flavor.  Avoid the temptation to over-cook!

Remove from oven and serve immediately.  

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