10 Dollar Dinner: Roasted Salmon Greek Salad with Yogurt Sauce

Serves 4

_________________________________

Ingredients:

(It might look like a lot but a lot of these are household items you already own, plus I’ll give tips on saving money!)

Roasted Salmon:

• 2 teaspoons extra-virgin olive oil, plus more for sprinkling
• 2/3 pound wild salmon fillets, skinned (1-inch thick at thickest part, preferably center cut)
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Greek Salad:

• 1/2 cup mixed olives
• 2 Roma tomatoes, chopped
• 1 head romaine lettuce, thinly sliced
• 1 scallion, chopped
• 1/2 cucumber, peeled, sliced into half moons
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup extra-virgin olive oil
• 1/2 cup crumbled feta

_________________________________

Directions:

• For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
• Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
• For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
• For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
• Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

_________________________________

Shopping Tips:

• Because seafood and fish perish faster, a lot of grocers have it on sale some days. That’s the perfect time to buy it!

_________________________________

This meal costs around $8.50 to make (give or take a couple dollars) 

HAPPY COOKING!

Slow-Cooker Chicken and Pasta Soup

Serves 4

_______________________________________

Ingredients:

• 4 carrots, quartered lengthwise and cut into 1-inch pieces
• 4 long strips lemon zest
• 4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
• 4 cups low-sodium chicken broth
• 1 cup small pasta, such as pastina
• 1 cup frozen peas, thawed
• 1/2 bunch fresh spinach, stemmed
• Freshly ground pepper
• 4 ounces feta cheese
• Lemon wedges and crusty bread, for serving (optional)

Cream Cheese Penguins

• 18 jumbo black olives, pitted
• 18 small black olives
• 1 (8 ounce) package of cream cheese, softened
• 1 carrot

Directions

1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
2. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Miso Soup with Tofu and Mushrooms

Serves 4 to 6

——————————

Ingredients:

• 1 piece kombu seaweed, about 4 inches long
• 4 cups water
• 1 cup loosely packed dried bonito flakes
• 1/3 cup red or white miso
• 1 Tbs. mirin or sake
• 2 oz. fresh enoki mushrooms and/or fresh shiitake mushrooms
• 1/4 lb. soft tofu, cut into 1/2-inch cubes
• 1 green onion, including tender green portion, cut on the diagonal into thin slices

——————————

Directions:

1. Using a damp kitchen towel, wipe, but do not wash, the kombu. In a saucepan over medium heat, combine the kombu and the water. Slowly bring almost to a boil, then remove and discard the kombu. Return the water to a boil and add the bonito flakes; do not stir. Immediately remove from the heat and let the flakes sink to the bottom of the pan. Pour the stock through a very fine-mesh sieve set over a large bowl. Discard the flakes.
2. Return 1/2 cup of the stock to the saucepan, add the miso and stir until thoroughly combined. Add the remaining stock and the mirin. If using enoki mushrooms, cut off the lower portion of the stems and discard. If using shiitakes, cut off the stems and discard. Thinly slice the caps. Bring the stock almost to a boil over medium heat. Add the mushrooms and tofu. Remove from the heat.
3. Ladle the soup into warmed bowls, garnish with the green onion and serve immediately.

Steamed Eggplant and Mushrooms with Peanut Sauce

Serves 4

——————————

Ingredients:

• 6 Japanese eggplants (about 2 pounds total), sliced into 1-inch-thick rounds
• 1 pound shiitake mushrooms, stems discarded, caps halved
• 3 tablespoons smooth peanut butter
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled, fresh ginger
• 1 to 2 tablespoons light-brown sugar
• Coarse salt
• Cooked rice, for serving (optional)
• 4 scallions, cut into 2-inch lengths and thinly sliced lengthwise

——————————

Directions:

1. Fill a large pot with about 1 inch water; bring to a boil. Add eggplant and mushrooms. Reduce heat to medium-high; steam until tender, 8 to 10 minutes.
2. Meanwhile, place peanut butter in a small bowl. Gradually whisk in vinegar, then soy sauce, ginger, brown sugar, and 1 teaspoon salt until smooth.
3. With a slotted spoon, transfer steamed eggplant and mushrooms to a large bowl. Add scallions and peanut sauce; toss gently to coat. Serve with rice, if desired.