PANKO PARMESAN
SALMON WITH LEMON
CAPER SAUCE
Salmon:
1 cup flour
3 large eggs
'/4 cup water
1 cup Japanese panko bread-
crumbs
1 cup grated Parmesan cheese
1 Tbsp. dried parsley
8 boneless and skinless salmon
portions (about 5-6 oz. each)
kosher salt and pepper to taste
olive oil for frying (not extra
virgin)
Sauce:
2 tsp. chopped garlic
1 cup dry white wine
juice of 1 lemon
2 Tbsp. capers
'4 cup chopped fresh parsley or
scallions

Place the flour in a shallow bowl.
Beat the eggs and water in another
shallow bowl. Place the panko
crumbs, Parmesan and parsley in still

ARUGULA SALAD WITH
ROASTED BEETS AND
CARROTS

Roasted beets and carrots:
6 cups 1-inch dice fresh peeled
beets (I wear disposable gloves to
cut beets)
6 cups 1-inch dice fresh peeled
carrots
3 Tbsp. olive oil
1 tsp. kosher salt
'/2 tsp. pepper
Salad:
12 cups fresh baby arugula
1 cup sliced scallions
1 cup diced seeded cucumber
1 cup toasted pine nuts
2 cups grape tomatoes, halved
lengthwise

another shallow bowl, and stir well to
combine.
Season salmon with salt and pep-
per to taste. Dredge each piece of fish
in the flour then egg mixture, and
then dredge the fish in the panko
mixture.
Preheat oven to 225 degrees. Line
a baking sheet with a few layers of
paper towel.
Heat about Ys-inch of oil in a large
skillet over medium-high heat until
hot. Reduce heat slightly, and add
the salmon (do not crowd the pan).
Cook the salmon on both sides until
golden. Transfer the salmon to the
baking sheet when cooked, and keep
warm in the heated oven. Do not
clean the skillet.
Make the sauce: Add to the unclean
skillet 2 tsp. chopped garlic. Cook for
1 minute. Add the wine, lemon juice
and capers, and cook until the garlic
is tender and the sauce is reduced to
about Y2 cup. Stir in the parsley or
scallions.
Serve the fish with the sauce driz-
zled over. Makes 8 servings.

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$10.00
or more

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Purchase of $20.00 or more I

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Not valid with any other offer. Not valid on
breakfast specials. With coupon.
Exp 3/20/14

Not valid with any other offer. Not valid on breakfast specials.'
With coupon. Exp 3/20/14
I I

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Op en days

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Party Cate ng
reakfast

MCA 11 slan g _ c m

and dinner

10 y
Siegerb Dea

Dressing:
'/2 cup honey
'/2 cup red wine vinegar
'/3 cup olive oil
1 Tbsp. Dijon mustard

Prepare the beets and carrots:
Preheat oven to 225 degrees. Place
the cut beets and carrots on a
rimmed baking sheet, and toss with
the olive oil, salt and pepper. Roast
for 25 minutes. Remove from oven to
cool on the baking sheet.
Combine salad ingredients in a
large bowl. Set aside.
Combine dressing ingredients in
a small bowl, and whisk well. Add
beets and carrots to the salad. Toss
the salad with half the dressing. Taste
to see if more dressing is needed.
Add more dressing as desired.
Serve immediately. Makes 8 servings.

3426 E. West Maple Rd.
at Haggerty Rd.

(248) 926-9555

▪

r

1 LB. POTATO SALAD
1 LB. CORNED
BEEF & LOAF II OR 1 LB. COLESLAW
OR 1 LB. RICE
OF RYE BREAD

$

99

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I I
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PUDDING

I

Expires 4/6/14 I I I I

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$

1 99

Expires 4/6/14 I

L

3258 Orchard Lake Rd.

ORZO WITH WILD
MUSHROOMS
1 lb. dried orzo pasta
4 Tbsp. olive oil
Ph cup chopped onions
24 oz. (Ph lb.) sliced button and
wild mushrooms (you can mix and
match your favorite mushroom
varieties)
salt and pepper to taste
V2 cup chopped fresh Italian
parsley

Cook orzo in a pot of boiling water
until just al dente (do not overcook).
Drain well (do not rinse), add half of
the olive oil (2 Tbsp.) and stir well.
Set aside.
Heat the remaining oil in a large
pot. Add onions and mushrooms,
and saute until the mushrooms are
tender, about 5 minutes. Add the
orzo, and stir to combine. Add salt
and pepper to taste.
Stir in parsley just before serving.
Makes 8 servings.

Just N. of Commerce Rd.

(248) 683-3344

Dine-In • Carry-Out • Catering
Open 7 Days — Breakfast, Lunch & Dinner

DELI
PEOPLE qLigg

Y2

plus tax

TOTAL BILL OF $30 OR MORE

lb. Corned Beef & lb. Turkey,
1 Loaf Rye, 11b. Cole Slaw, 1 qt. of Soup,
Pickles & Russian Dressing.

Must Present This Coupon
Not Valid With Other Offers •• Expires: 7/31/14

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[

All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com.

March 6 • 2014

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