BANANA JOLLY RANCHERS RECIPES

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LITTLE GREEN DRESS SAUCE | KAREN'S KITCHEN STORIES



Little Green Dress Sauce | Karen's Kitchen Stories image

This Little Green Dress Sauce, made with so many lovely green ingredients, will make any dish more delicious.

Provided by Karen's Kitchen Stories

Total Time 1 hours

Prep Time 30 minutes

Number Of Ingredients 12

2 medium shallots, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
3 tablespoons red wine vinegar
2/3 cup pitted Castelvetrano olives, drained
1 1/2 tablespoons capers, drained and rinsed
3 oil-packed flat anchovy filets
1 cup packed flat-leaf parsley leaves and tender stems (about one bunch)
1 ounce fresh mint (about 1/2 cup packed)
1/2 cup extra virgin olive oil
Zest of one lemon plus 1/4 cup fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon kosher salt

Steps:

  • Add the shallots and garlic to the bowl of a mini food processor and process until minced. Transfer them to a small bowl and add the red wine vinegar. Let the mixture sit for at least 20 minutes while you prepare the rest of the sauce.
  • Add the olives capers, and anchovies to the mini food processor and pulse until minced. Transfer the mixture to a medium bowl.
  • Add the leaves and small stems of the parsley and mint to the mini food processor and pulse until minced. Add the mixture to the bowl with the olives and capers.
  • Add the shallot and garlic mixture, olive oil, lemon zest and juice, hot sauce, and salt to the medium bowl and stir everything together. Let sit for 30 minutes before using.

Nutrition Facts : Calories 48.40, FatContent 4.55, SaturatedFatContent 0.65, CarbohydrateContent 1.23, FiberContent 0.33, SugarContent 0.28, ProteinContent 0.96, SodiumContent 53.72, CholesterolContent 2.57

STEAMED SALMON WITH FENNEL | KAREN'S KITCHEN STORIES



Steamed Salmon with Fennel | Karen's Kitchen Stories image

Steamed salmon served on a bed of fennel cooked with shallots, fennel seeds, and vegetable stock and then topped with an amazing buttery and lemony sauce also made with fennel.

Provided by Karen's Kitchen Stories

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Number Of Ingredients 11

1 large fennel bulb
1 tablespoon fennel seeds
3 large shallots, peeled and thinly sliced
4 garlic cloves, minced
2 cups vegetable stock
Salt to taste if needed
4 (6-ounce) salmon filets
Pepper to taste
3 tablespoons unsalted butter, cubed
Juice of 1/2 lemon
Chopped flat leaf parsley for garnish

Steps:

  • Wash the fennel bulb and cut the top off and discard. Cut several thin sliced off of the bottom of the bulb, enough for supporting the salmon filets while steaming.
  • Remove the thick outer layer of the fennel and cut the rest into a half-inch dice.
  • In 3-quart saucepan, combine the diced fennel, fennel seeds, shallots, minced garlic, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
  • Strain the broth into a bowl and set the vegetables aside. Pour the broth back into the pan and reduce to 1/2 cup over high heat.
  • Line your steamer basket(s) with the fennel slices and place the salmon filets on top. Salt and pepper the filets.
  • Bring about 1 1/2 cups of water to a boil in a steamer pan. Add the steamer basket with the salmon, cover, and cook for 6 to 8 minutes, until done.
  • While the salmon steams, make the sauce. In a blender, add half of the cooked fennel mixture and the reduced sauce and blend. Add the butter, a few pieces at a time, and blend. Finish by adding the lemon juice and salt if needed.
  • Serve the salmon on a bed of the vegetables topped with the sauce and chopped flat-leaf parsley. Give the sauce an extra whirl in the blender right before topping the fish.

Nutrition Facts : Calories 369.59, FatContent 19.74, SaturatedFatContent 7.13, CarbohydrateContent 12.11, FiberContent 3.48, SugarContent 5.68, ProteinContent 35.65, SodiumContent 629.83, CholesterolContent 116.08

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