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Page 365
| Roasted Salmon with Greens |
| ¾ pound salmon |
| Olive oil
½ pound dark greens (broccoli rabe, dandelions, nettles, chard) | Salt and pepper
1 bunch scallions, chopped | Mustard-Dill Sauce
| In a 350 degree Fahrenheit oven, roast the salmon until pale and flaky (about 20 minutes). |
| Meanwhile, steam the greens until soft and drain. |
| Sauté the scallions in a little oil and, when translucent, add the drained greens along with salt and pepper to taste. Sauté for 5 minutes. |
| Remove salmon to serving platter and arrange the greens around the salmon as a border. |
| Top with Mustard-Dill Sauce (see page 372). |
| Serves 2 to 3. |
| Rainbow Trout |
| 2 cloves garlic, minced |
| 2 tablespoons parsley, minced
1 small onion, chopped finely | Salt and pepper, to taste
2 tomatoes, chopped | 2 fresh trout, cleaned and ready for stuffing
1 tablespoon soy sauce |
| Mix all ingredients, except the fish, together in a bowl. |
| Stuff the trout, wrap in parchment paper, and place on baking sheet in oven. |
| Bake at 375 degrees Fahrenheit for about 30 minutes. |
| Serve with rice. |
| Serves 4. |
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