Recipe: Woodhaven Farm dill and lemon baked salmon and green bean salad
Woodhaven Farm Dill and Lemon Baked Salmon
2 lb. salmon fillets
1/4 cup olive oil
2-3 teaspoons dried dill
juice of 1/2 lemon
salt to taste
Preheat oven to 350 degrees.
Place the salmon on a parchment lined sheet tray.
Drizzle with the olive oil and sprinkle on the dill.
Pepper to taste.
Bake for about 9-10 minutes.
Salt and lemon over the top.
Green Bean Salad with Tomatoes, Feta Cheese and Fresh Herbs
1.5 lbs. fresh green beans, washed and trimmed
1 pint grape tomatoes, halved
2/3 cup feta cheese, crumbled
2 shallots sliced thin
2 T. fresh Basil, sliced thinly
2 T. red wine vinegar
1 T. balsamic vinegar
1 T. finely minced shallot
1/3 cup extra virgin olive oil
Blanch shock and drain the beans. Pat dry.
In a large bowl, toss the beans together with the tomatoes, feta cheese, shallots and basil.
In a small bowl, combine the red wine vinegar, balsamic vinegar and minced shallots. Slowly whisk in the olive oil and adjust seasoning.
Drizzle the vinaigrette over the salad and garnish with more basil if desired.
RED WINE BALSAMIC VINAIGRETTE
1 tsp. Finely Minced Garlic
½ C. Red Wine Vinegar
4 tsp. Good Quality Balsamic Vinegar
½ tsp. Coleman’s Dry Mustard
4 T. Honey
½ C. Extra Virgin Olive Oil
Salt And Pepper To Taste
In a medium-mixing bowl, combine the first 5 ingredients. In a steady stream, whisk the olive oil into the bowl. Adjust seasoning. Transfer to a squirt “speed” bottle.
More information on Woodhaven Farm here.