CITRUS STEAMED SALMON with MOZZARELLA SPINACH TOMATOES

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CITRUS STEAMED SALMON with MOZZARELLA SPINACH TOMATOES

from Chris Cagle

Salmon:

Ingredients:	2 salmon fillets (6-8 oz. Each) Fresh rosemary sprig Fresh slices of lemon, lime, and orange Salt and pepper

Directions:	1. Place citrus and rosemary into a pot with an inch or two of boiling water. 2. Place a steamer basket on the pot above the water, and add salmon that has been lightly salted and peppered. Skin side should be up and meat side down to absorb the citrus flavors of the steam. Steam to desired degree of doneness, 8 -14 minutes.

Ingredients:

2 salmon fillets (6-8 oz. Each)
Fresh rosemary sprig
Fresh slices of lemon, lime, and orange
Salt and pepper

Directions:

1. Place citrus and rosemary into a pot with an inch or two of boiling water.

2. Place a steamer basket on the pot above the water, and add salmon that has been lightly salted and peppered. Skin side should be up and meat side down to absorb the citrus flavors of the steam. Steam to desired degree of doneness, 8 -14 minutes.

Mozzarella Spinach Tomatoes:

Ingredients:	5 large firm tomatoes ½ lb small shrimp 1 stick unsalted butter 1 pint heavy whipping cream 1 cup grated Romano cheese 1 cup grated Parmesan cheese 1 10 oz. package frozen spinach - thawed, drained, and chopped salt white ground pepper small block buffalo mozzarella cheese, sliced

Directions:	Pre-heat oven to 375 degrees. 1. Slice the tops off of the tomatoes and spoon out the flesh and seeds, hollowing the tomatoes. 2. In a non-stick pan, cook shrimp, then rinse shrimp in colander. Chris says this keeps the sauce from having an overly "shrimpy" taste. 3. Melt butter in a saucepan. Slowly add whipping cream and stir continuously as butter and whipping cream heat. When the mixture is hot (but not boiling) gradually add Romano and parmesan cheeses, stirring to incorporate. 4. When sauce is smooth and cheesy, add rinsed shrimp and spinach, and heat through. Add salt and white pepper to taste. 5. Spoon mixture into hollowed tomatoes. Place thin slices of mozzarella on top of filled tomatoes. Bake for 10 minutes in a 375 degree oven. 6. Remove from oven and let sit for 5-10 minutes as filling sets. Serve this with the Citrus Steamed Salmon and steamed green beans or asparagus. NOTE: Here's another great idea from Chris Cagle. This sauce is so good that you can use it as a pasta sauce or on rice!!

Ingredients:

5 large firm tomatoes
½ lb small shrimp
1 stick unsalted butter
1 pint heavy whipping cream
1 cup grated Romano cheese
1 cup grated Parmesan cheese
1 10 oz. package frozen spinach - thawed, drained, and chopped
salt
white ground pepper
small block buffalo mozzarella cheese, sliced

Directions:

Pre-heat oven to 375 degrees.

1. Slice the tops off of the tomatoes and spoon out the flesh and seeds, hollowing the tomatoes.

2. In a non-stick pan, cook shrimp, then rinse shrimp in colander. Chris says this keeps the sauce from having an overly "shrimpy" taste.

3. Melt butter in a saucepan. Slowly add whipping cream and stir continuously as butter and whipping cream heat. When the mixture is hot (but not boiling) gradually add Romano and parmesan cheeses, stirring to incorporate.

4. When sauce is smooth and cheesy, add rinsed shrimp and spinach, and heat through. Add salt and white pepper to taste.

5. Spoon mixture into hollowed tomatoes. Place thin slices of mozzarella on top of filled tomatoes. Bake for 10 minutes in a 375 degree oven.

6. Remove from oven and let sit for 5-10 minutes as filling sets. Serve this with the Citrus Steamed Salmon and steamed green beans or asparagus.

NOTE: Here's another great idea from Chris Cagle. This sauce is so good that you can use it as a pasta sauce or on rice!!