food

Uma Refeição Incrível e Cheia de Temperos

Menu da chef Parisa esta noite? Salmão com cogumelos e cebola caramelizada, batata-doce frita com zaatar e molho Labneh e, para acompanhar e deixar tudo mais gostoso, uma salada de rúcula deliciosa e refrescante.

food

Uma Refeição Incrível e Cheia de Temperos

Menu da chef Parisa esta noite? Salmão com cogumelos e cebola caramelizada, batata-doce frita com zaatar e molho Labneh e, para acompanhar e deixar tudo mais gostoso, uma salada de rúcula deliciosa e refrescante.

Supplies

  • 5 ounces arugula
  • 6 medium watermelon radish, thinly sliced
  • 2 Persian cucumbers, cut in half lengthwise and then sliced 1/4”
  • ½ cup shaved parmesan
  • ½ cup EV olive oil
  • ¼ cup lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Passo a passo

  1. Place arugula and remaining vegetables in a large mixing bowl.
  2. In a small bowl mix the oil, lemon juice, spices and then add to salad along with parmesan cheese.
  3. Toss the salad & serve.

Supplies

  • 3 sweet potatoes
  • 3 tablespoons olive oil
  • 2-3 tablespoons za’atar
  • 1 ½ teaspoons salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ cup chopped cilantro for garnish

Passo a passo

  1. Preheat oven to 425F.
  2. Peel and slice sweet potatoes in 1/3” thick wedges. Pat dry of any moisture.
  3. In a bowl, toss the potato with the oil until well covered. In a small bowl, combine all the spices and then sprinkle the seasoning into the bowl of potatoes and toss with a set tongs to evenly coat each potato wedge.
  4. Place potatoes in a single layer on a baking sheet lined with parchment paper that has been lightly sprayed with oil.
  5. After 15-20 minutes, turn potatoes to brown the other side and lower heat to 400F. Bake for an additional 20 minutes.
  6. Garnish with chopped cilantro before serving.

Supplies

  • 3-pound salmon filet, skin-on
  • Juice of 2 lemons
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 tablespoon olive oil
  • 2 heaping cups yellow onion, thinly sliced
  • 2 heaping cups crimini mushrooms, sliced
  • 2 tablespoons dried dill
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 2 tablespoons ghee

Passo a passo

  1. Melt ghee on med-high heat in a large non-stick frying pan and add onions and sauté until just starting to turn golden brown.
  2. Add mushrooms to the pan and sauté for a couple of minutes.
  3. Add dill and all dried spices, stir to evenly mix all ingredients.
  4. Turn off heat when mushrooms and onion look well-cooked and are starting to caramelize. Reserve.
  5. Preheat oven to 400 degrees Fahrenheit.
  6. Place salmon skin down in a baking sheet that is lined with parchment paper and sprayed generously with oil. Rub olive oil all over the top of salmon.
  7. Mix all the dried spices in a small bowl and then sprinkle evenly on salmon. Use fingers to rub the spices into the fish. Sprinkle lemon juice on fish.
  8. Place salmon in the oven on the middle rack and bake for 20 minutes.
  9. Pull salmon out for a moment to add the onion and mushroom topping on it. Place back in the oven for an additional 5 minutes.