shallots

Asparagus and Sugar Snap Pea Salad

By Stephanie Kinturi

Print Recipe
 Asparagus and Sugar Snap Pea Salad
Servings
people
Ingredients
Salad
Lemon Vinaigrette
Servings
people
Ingredients
Salad
Lemon Vinaigrette
Instructions
  1. Sauté veggies in olive oil for 3­4 minutes until heated through but still crisp. Add  salt, pepper and red pepper flakes as desired. Toss. Remove from heat.
  2. Pour salad mix into a large bowl. Top with sautéed vegetables. Drizzle lemon  vinaigrette over vegetables and salad greens. Serve immediately.
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Blackened Salmon with Broccoli Rabe and Raisins

Blackened Salmon with Broccoli Rabe and Raisins

Print Recipe
 Blackened Salmon with Broccoli Rabe and Raisins
Course Main Dish
Cuisine Seafood
Prep Time 8 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 8 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Instructions
  1. Heat a large skillet over medium heat. Coat both sides of each salmon fillet evenly with seasoning; cover and cook for 3–4 minutes per side or until opaque throughout and blackened.
  2. Meanwhile, in another skillet, bring the broccoli rabe and 1/2 cup water to a simmer. Cover and cook, tossing occasionally, for 3–4 minutes or until tender; drain and transfer to a plate.
  3. Wipe out the second skillet, and heat oil over medium heat. Add the shallots and salt, and cook for about 3 minutes or until softened. Mix in the raisins and broccoli rabe. Serve with the salmon and lemon wedges.
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