Thanksgiving Dinner – FM ishtyle!

This is a late post for the occasion but what could I do, I have had such a wonderful thanksgiving and an even more wonderful weekend, I couldnt stop to think about doing anything else 😀

Well, lets see, we are not Turkey eaters (even if we were, cooking and eating a turkey between the two of us would be slightly an overkill, dont you think?), but we wanted to have a nice thanksgiving dinner nevertheless, so the husband had a lightening flash of intelligence – Replace turkey with seafood!!!!!

It was awesome, everything turned out good and we had loads and loads of fun. This was our menu for the evening.

Menu
Cranberry Juice
Mixed Greens Salad
Main course: Salmon with Lemon Herb Sauce with baked broccoli, veggies and onions
Sides: Mashed Potatoes, Pickled carrots
Dessert: Molten hot chocolate cake

Drinks: Cranberry Juice (because it looks like red wine)
Store Bought – slightly diluted. I think the raw taste is a little too pungent for my tongue.

Mixed Greens Salad
In a bowl, we mixed up the following — Mixed greens,  Tomatoes (pearl), Cucumbers (persian – cubed), Black beans (little), Baby corn, Kennel Corn, Red grapes, Italian dressing
The grapes give a nice sweet overall taste to the salad.

Main course: Salmon with Lemon Herb Sauce with broccoli, onions, pearl potatoes.

Ingredients: (For two)
1 pound of salmon, cleaned, skinned, sliced into two fillets.
Herbs: Basil, Parsley, Pepper, Salt, Oregano
10-12 Lemon slices (about 3 lemons)
15-20 florets of broccoli
8-10 pearl potatoes
1/2 an onion – sliced
1 tsp mashed garlic
1 tsp soy sauce
1 tsp red chilli flakes

Method:

1. Preheat over to 350 degrees.
2. In a shallow baking tray, place a silver foil. Grease it with butter. Place a layer of lemon slices on the foil. Place the salmon pieces on the lemon slices. Sprinkle the herbs mixture. Put another layer of lemon slices. Some more herbs.
3. Distribute the sliced onions and pearl potatoes and some veggies around the salmon. Loosely close the foil around the salmon. Bake for 10-15 minutes.
4. Check until the fish is flaky. Once done, open the foil and separate out the two fillets into two plates. You can carry the lemons slices along or leave them aside. The taste is already in the salmon, so no matter.

5. In a wok, add a tsp of oil. Saute the mashed garlic and soy sauce. Add the washed/rinsed broccoli florets to the wok and the red chilli flakes. Toss and set aside.

Sides: Mashed Sweet Potatoes, Pickled carrots, Asparagus and Green beans

Sweet Potatoes:

For this we need to boil 3-4 sweet potatoes in a pressure cooker. Add 1/2 teaspoon salt during the boiling.  Add water until potatoes are covered. Cook for about 3 whistles. Open the cooker when cooled down and all steam has escaped.

Melt 2 tblsp butter, in microwave (30-45 seconds). Drain water from potatoes. Put hot potatoes into a bowl. Add melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding 1 tblsp of milk to achieve the consistency you desire. Salt and pepper to taste. Some cheese sprinklings from the top. Sprinkle some herbs if you like.

Carrots:

Cut about two carrots into vertical thin pieces. Cut 2 green chilies in vertical thin pieces. Mix the two. Add some salt and a little ginger-garlic paste. Give a quick tadka of oil and mustard seeds.

Asparagus and Green beans:

Lay the cleaned asparagus and green beans on a sheet of aluminum foil.  Make sure to use enough foil to wrap the asparagus completely.  Drizzle olive oil over asparagus.  Squeeze the juice from 1 lemon over asparagus and salt and pepper to taste.  Cover completely with the foil and seal the edges.  Grill on medium heat for approximately 6-7 minutes.  Open packet and sprinkle with cheese.

Final Meal: Arrange on a plate, the salmon fillet, broccoli, asparagus and green beans, mashed potatoes, carrots.

Dessert: Molten hot chocolate cake

This is the same molten cake I made a few days ago and can be found here.

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~ by kharasmithaas on November 30, 2009.

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