Salmon with Thyme Sauce &
Chicken Breasts with Lemon

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            FOOD FUNNY
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Here's a good one from Betty Mittler:

I taught kindergarten for a number of years. Every class has one child
who is quick on the uptake and has a humorous response for anything. One
day I took a picture of my mother to class and said it was her birthday
on the weekend and I had baked her a carrot cake. The bright one piped
up "And what kind of icing did you put on it? Spinach?"

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            TODAY'S RECIPES
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Any firm fish such as swordfish, tuna, halibut, or cod can be
used in this dish. I'm partial to salmon not only for the high
dosage of heart-healthy Omega-3 fats it contains, but also
because it's one of the least expensive types of fish available
in my area.

Salmon with Thyme Sauce (Salmone al Timo)

4-6 salmon fillets, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) freshly squeezed lemon juice
2 Tbs (30 ml) finely chopped fresh thyme leaves
2 Tbs (30 ml) finely chopped parsley

Season the salmon fillets generously with salt and pepper and
pan-fry, broil, or grill until the flesh is firm and opaque. Meanwhile,
combine the remaining ingredients in a small bowl and whisk
until emulsified. Spoon the sauce over the salmon and serve
immediately. Serves 4 to 6.

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This is one of those rare occasions when I would rather use
butter than olive oil in order to let the bright, fresh flavor of the
lemon dominate the dish.

Chicken Breasts with Lemon (Petti di Pollo al Limone)

4-6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
All-purpose flour for dredging
4 Tbs (60 ml) butter
1/4 cup (60 ml) freshly squeezed lemon juice
The grated zest of 1 lemon
2 Tbs (30 ml) finely chopped parsley

Trim the chicken breasts of any excess fat and slice in half
horizontally. Season the chicken with salt and pepper and dust lightly
with flour. Heat the butter in a large skillet over moderate heat and
saute the chicken a few pieces at a time (don't crowd the skillet) until
golden brown on both sides and firm to the touch, about 2 minutes per
side. Transfer the cooked chicken to a platter while you cook the
remaining pieces. After cooking the chicken add the remaining
ingredients to the skillet and cook until the sauce is slightly
thickened. Transfer the chicken to the skillet and turn them in the
sauce to coat both sides. Serves 4 to 6.
Received on Thu Jan 18 02:48:57 2007