The color combination of lemon + lime from the post Natasha's was bugging me))) So, today will be two recipes, one in the magazine project, and the other - just like that, "the sweet"))
Very fast and easy ... the fact that it was in the fridge.
Grilled Salmon with mustard, and squash
Source: Book "Meals Salmon"
4 salmon fillets, each weighing 200 g each1 tablespoon prepared English mustard1 tsp grated fresh ginger root1 tsp garlic, crushed2 tsp clear honey1 tablespoon light soy sauce or gravy, "tamari"
Zucchini2 tablespoons olive oil500 g zucchini, cut lengthwise into thin slicesGrated zest and juice of 1 lime2 tablespoons chopped mintSalt and pepper
Put the salmon pieces skin side down on shallow dish Heat resistant. They should fit snugly to each other and form a layer. Mix the mustard, ginger, garlic, honey and soy sauce or gravy, "Tamara", then cover the mixture salmon. Season with salt and pepper to taste and set aside.
To prepare onions, heat the olive oil in large frying pan with non-stick coating. Put the slices of zucchini and cook, turning constantly, for 5-6 minutes until they become light korichnnevy color and are soft. Stir in zest and lime juice, mint, sprinkle with salt and pepper. Remove from the heat, but keep hot.
During the preparation of squash much heat the grill. Fry the pieces of salmon on it for 10-15 minutes, depending on thickness, until they are lightly charred, but inside will be completely ready. Serve hot with zucchini.
It turned out very well!* For the marinade used regular soy sauce;* Squash cooked with lemon and parsley.
For dessert, flavored moist cake .
Lemon Yoghurt Cake
250 g soft butter3 tsp grated lemon peel3/4 of Art. sugar3 eggs1 1/4 tbsp. YogurtQuarter century. lemon juice1 1/2 tbsp. self-raising flour (baking powder added at the rate of 1 teaspoon to 1 tablespoon)1/2 tbsp. flour
LEMON SYRUPQuarter century. lemon juice2/3 of Art. sugar
Preheat oven to 180C. Promaslit and floured 24 cm (18 cm by one-third portion) shape with a hole in the middle.Beat butter with sugar and lemon zest until fluffy mass. Beat the eggs one at a time, beating well each penalty. Add half the yogurt and lemon juice, mix well. Sift half the flour and mix well. Repeat procedure with remaining yogurt, lemon juice and flour. Spoon batter into prepared pan and smooth.Vypkkat 50 minutes, checking the readiness with a toothpick. Allow to cool for 10 minutes, then turn on the grill.Meanwhile, prepare the syrup: combine sugar and lemon juice and 1/4 cup. water in a saucepan over medium heat. Cook, stirring until sugar dissolves. Add heat to medium and bring to a boil. Reduce heat and cook for 3-5 minutes. Pierce the cake with a toothpick in several places. Pour hot syrup warm cake. Garnish with lemon zest and serve. 10 servings.
Very fast and easy ... the fact that it was in the fridge.
Source: Book "Meals Salmon"
4 salmon fillets, each weighing 200 g each1 tablespoon prepared English mustard1 tsp grated fresh ginger root1 tsp garlic, crushed2 tsp clear honey1 tablespoon light soy sauce or gravy, "tamari"
Zucchini2 tablespoons olive oil500 g zucchini, cut lengthwise into thin slicesGrated zest and juice of 1 lime2 tablespoons chopped mintSalt and pepper
Put the salmon pieces skin side down on shallow dish Heat resistant. They should fit snugly to each other and form a layer. Mix the mustard, ginger, garlic, honey and soy sauce or gravy, "Tamara", then cover the mixture salmon. Season with salt and pepper to taste and set aside.
To prepare onions, heat the olive oil in large frying pan with non-stick coating. Put the slices of zucchini and cook, turning constantly, for 5-6 minutes until they become light korichnnevy color and are soft. Stir in zest and lime juice, mint, sprinkle with salt and pepper. Remove from the heat, but keep hot.
During the preparation of squash much heat the grill. Fry the pieces of salmon on it for 10-15 minutes, depending on thickness, until they are lightly charred, but inside will be completely ready. Serve hot with zucchini.
It turned out very well!* For the marinade used regular soy sauce;* Squash cooked with lemon and parsley.
For dessert, flavored moist cake .
250 g soft butter3 tsp grated lemon peel3/4 of Art. sugar3 eggs1 1/4 tbsp. YogurtQuarter century. lemon juice1 1/2 tbsp. self-raising flour (baking powder added at the rate of 1 teaspoon to 1 tablespoon)1/2 tbsp. flour
LEMON SYRUPQuarter century. lemon juice2/3 of Art. sugar
Preheat oven to 180C. Promaslit and floured 24 cm (18 cm by one-third portion) shape with a hole in the middle.Beat butter with sugar and lemon zest until fluffy mass. Beat the eggs one at a time, beating well each penalty. Add half the yogurt and lemon juice, mix well. Sift half the flour and mix well. Repeat procedure with remaining yogurt, lemon juice and flour. Spoon batter into prepared pan and smooth.Vypkkat 50 minutes, checking the readiness with a toothpick. Allow to cool for 10 minutes, then turn on the grill.Meanwhile, prepare the syrup: combine sugar and lemon juice and 1/4 cup. water in a saucepan over medium heat. Cook, stirring until sugar dissolves. Add heat to medium and bring to a boil. Reduce heat and cook for 3-5 minutes. Pierce the cake with a toothpick in several places. Pour hot syrup warm cake. Garnish with lemon zest and serve. 10 servings.
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