RTN Recipes – Grapefruit and Avocado Salad, Baked Dijon salmon & Pork Chops with Raspberry Sauce

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salmon
Baked Dijon salmon

Grapefruit and Avocado Salad

Ingredients

4 large grapefruit, peeled and sectioned, 4 avocados – peeled, pitted, and sliced, 1/3 cup orange juice, 1/3 cup olive oil, 3 tablespoons lime juice, 2 tablespoons honey, salt and cracked black pepper to taste

Preparation

Preparation Time – 25 minutes.

Method

Arrange the grapefruit sections and avocado slices attractively in a shallow serving dish. In a bowl, whisk together the orange juice, olive oil, lime juice, and honey until well combined; drizzle the dressing over the grapefruit and avocado slices. Season to taste with salt and black pepper. Serve immediately

Salad
Grapefruit and Avocado Salad

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Baked dijon salmon

Ingredients

1/4 cup butter, melted, 3 tablespoons Dijon mustard, 1 1/2 tablespoons honey, 1/4 cup dry bread crumbs, 1/4 cup finely chopped pecans, 4 teaspoons chopped fresh parsley, 4 (4 ounce) fillets salmon, salt and pepper to taste, 1 lemon, for garnish

Preparation

Preparation Time – 20 minutes.  Cooking Time – 15 minutes.

Method

  1. Preheat oven to 200ºC.
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
salmon
Baked Dijon salmon

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Pork Chops with Raspberry Sauce 

Ingredients

1/2 teaspoon dried thyme, crushed, 1/2 teaspoon dried sage, crushed, 1/4 teaspoon salt, 1/4 teaspoon pepper, 4 (4oz) boneless pork loin chops, 1 tablespoon butter, 1 tablespoon olive oil, 1/4 cup seedless raspberry jam, 2 tablespoons orange juice, 2 tablespoons white wine vinegar, 4 sprigs fresh thyme (optional)

Preparation

Preparation Time – 15 minutes.  Cooking Time – 15 minutes.

Method

  1. Preheat oven to (95ºC). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
  2. Melt butter and olive oil in a non-stick frying pan. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from frying pan and keep warm in preheated oven.
  3. In the frying pan, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.
chops
Pork Chops with Raspberry Sauce
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