Salmon with Lemon-Shallot Relish and Prosciutto Chips

This is one of our all-time favorite salmon recipes.  The lemon-shallot sauce is great for so many different things.  You can use this for a salad dressing or any type of fish.  It adds a burst of citrus-herb flavors and is really easy to make.  Throughout the summer months we also love to skip the rice or quinoa and just make a bunch of fresh veggies from our farm share at Good Work Farm in Zionsville, PA.  The vegetables from the farm are amazing and its much better to eat what is growing locally in season. 

Lets us know what you think.  Enjoy!!

-Chris 

Salmon with Lemon-Shallot Relish and Prosciutto Chips

Ingredients:

·       4 thin slices of prosciutto (about 2 ounces), cut crosswise into 1/2-inch strips 

·       5 tablespoons extra-virgin olive oil 

·       4 – 6 oz Salmon Filets

·       Salt and freshly ground pepper 

·       Juice from 1 Lemon

·       2 tablespoons snipped chives 

·       2 small shallots, very finely chopped 

·       2 teaspoons finely grated lemon zest 

Instructions:

1.     Preheat the oven to 400°. Lay the prosciutto strips on a rimmed baking sheet in a single layer and bake for 8 minutes, or until crisp. Transfer the prosciutto to a plate.

2.     Brush the baking sheet with 1 tablespoon of the olive oil and arrange the salmon fillets, skinned side down, on the sheet; season with salt and pepper. Roast the salmon for about 10 minutes, or until just cooked through.

3.     Meanwhile, in a small bowl, combine the lemon juice with the chives, shallots and lemon zest. Slowly whisk in the remaining 4 tablespoons of olive oil and season with salt and pepper. When the salmon is done, transfer the fillets to plates, top with the lemon-shallot relish and crisp prosciutto and serve at once with lemon wedges.

* Serve with Asparagus and Quinoa or Rice.

Plan Ahead Tip:  

• Make Lemon Shallot Dressing Ahead of time, it will last at least 3-5 days in refrigerator.  Just allow dressing to come to room temperature before serving.
• Make a batch of Quinoa or Rice on Sunday in a slow cooker and re-heat throughout the week with various meals.  Follow recipe on Quinoa Box or Rice Box, for added flavor cook rice and quinoa in Chicken Stock instead of water.  During the summer months when we have our farm share, we sauté up a bunch of seasonal vegetables with olive oil and season with salt and pepper and skip the carbs.
• Wash and prepare asparagus ahead of time, place in baking pan, drizzle with olive oil, salt and pepper.  Place asparagus in for the last 5 minutes while salmon is cooking.

Sunday Breakfast at "The Farm"

Sunday mornings are probably our favorite time of the week.  Its a time for us to disconnect, relax and enjoy some family time.  I love putting Sara Groves Radio Station on Pandora and we always make a big batch of pancakes.  Chris loves to cook and most of the time he is the one doing the cooking.  He is the Chef and I guess you would say I'm the baker.  I love to take recipes and put a healthy spin on them.  For our pancakes, we use an old recipe that we have had in our family for years, but I've modified it slightly to make our pancakes a little bit healthier.  We would love for you all to share how you spend your Sunday mornings, as well as any favorite family recipes.

God Bless and Enjoy!  

The Lynde's

"The Farm" Pancakes

• 2 Cups of Spelt Flour
• 2 T of Organic Sugar or 2 T of Raw Honey
• 2 t Baking Powder
• 1 t Baking Soda
• 1/2 t Sea Salt

Sift all dry ingredients to ensure your pancakes are light and fluffy.

• 2 Cups of Almond Milk
• 2 Eggs
• 2 t Vanilla Extract

Add above wet ingredients whisk until just combined.

• 4 T of Organic Butter or Coconut Oil - Melted

After wet and dry ingredients are combined add the melted butter or coconut oil or stir until combined.  Lets rest at room temperature for 5-10 minutes.

Heat to griddle to 350 degrees, grease griddle and wipe clean with a paper towel and then pour your pancakes onto the griddle.  

Serve with pure maple syrup and any toppings that you would enjoy.  We love to add seasonal fruit - peaches, strawberries and blueberries.  One of our favorites are bananas and walnuts.

Makes 18 pancakes.

Roast Chicken with Spring Vegetables

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Total Time: 40 min
Prep:5 min
Cook:35 min
Yield:4 servings

Ingredients
3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound sweet potato

1 Bag Brussel Sprouts cleaned and halved
2 bunches radishes cleaned and halved
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill

Directions
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.

Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Plan Ahead Tip:  

Ø  Chop and clean all veggies earlier in the day.  Refrigerate until needed.