Meatless dishes for Fridays

Salmon with Mushrooms and Tomatoes

Salmon with Mushrooms and Tomatoes

Salmon With Mushrooms and Tomatoes
Serves 3

2 cups cherry tomatoes, halved
¼ cup olive oil, divided
1 sprig fresh thyme, picked
Salt and pepper to taste
1 cup sweet onions, diced
2 cloves garlic, minced
2 cups fresh mushrooms
1 pound wild salmon

Preheat oven to 400 degrees. Toss tomatoes with two tablespoons olive oil, fresh thyme and salt and pepper in a bowl. Scatter tomatoes onto a baking sheet and bake for 10 minutes. Reduce heat to 300 degrees and cook for another 15-20 minutes. Meanwhile, saute onions over medium-high heat with 1 tablespoon olive oil for 5 minutes. Add garlic and saute for another 2 minutes. Remove mixture to a plate and set aside. Add pan back to the heat and melt butter. Add mushrooms, a pinch of salt and pepper, and saute until mushrooms are soft and juices begin to collect in the pan. Remove tomatoes from the oven, add them and the onion mixture to the mushrooms and stir over medium heat for a few minutes. Heat another pan with remaining tablespoon of olive oil over medium high heat and add salmon to the pan, flesh side down. Sprinkle with salt and pepper to taste. Cook salmon for 4 minutes, flip and cook another 4 minutes, (longer per side depending on thickness). Slice salmon into three portions and top with tomato, mushroom and onion mixture.

Make-at-home Fish Fry
Make-at-Home Fish Fry
Serves 4

4 haddock filets
1 cup buttermilk
1 cup flour
2 teaspoons salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon dill weed
Oil for deep frying

Blend flour, salt, pepper, onion powder and dill weed in a flat pan, a bread pan works well. Dip fish in the buttermilk, coating well on both sides, then roll in the flour mixture. Deep fry in oil until brown, turning to cook both sides. Fish will flake when pressed with a fork. Serve immediately with lemon juice if desired. For Cajun style fish: Add 1 teaspoon of crushed hot pepper  or Cajun seasoning to the flour and omit the dill weed. The fish fry goes great with the spicy corn muffins below:

Jalapeño and Cheese Corn Muffins

Jalapeño and Cheese Corn Muffins
Makes 12

1 cup flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
1 stick unsalted butter, melted
¼ cup cooked corn kernels
¼ cup scallions, chopped
1 cup sharp cheddar cheese, shredded
1 jalapeño pepper, seeded, minced

Preheat oven to 350 degrees. In a large bowl mix together flour, cornmeal, baking powder and salt. In a medium bowl whisk together eggs, milk and butter. Fold in corn, cheese, jalapeno pepper, and scallions. Add dry ingredients to liquid ingredients and combine well. Lightly oil a 12-cup muffin pan. Pour batter and bake 25-30 minutes. If desired, garnish by sprinkling extra cheese or scallions over muffins before baking.