Fairway's Mediterranean Plate | NBC New York
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Fairway's Mediterranean Plate

Updated 11:50 AM EDT, Fri, Mar 11, 2011

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Grilled Salmon
Feeds 4 People

4 thin slices salmon with no skin

Cooking Instructions

In a heavy pan, roast salmon on each side for 1 min. The pan must be very hot.

Cous Cous

1 cup cous cous
1 small zuchini, sliced in lengthwise quarters, then diced and grilled
1 plum tomato, diced and grilled
1 carrot, diced and grilled
2 turnips peeled, diced then grilled
2 sprigs mint, rough cut
2 tablespoons olive oil
2 pinches cumin
1 whole dried chili pepper
1 cinnamon stick
Salt to taste
Pepper to taste

Cooking Instructions
In a pot, add cumin, chili pepper and cinnamon stick to the water and bring to a boil. Add cous cous and boil for 20 minutes. Take out and drain. Add all diced vegetables, 2 tablespoons olive oil, 2 pinches cumin and mix.  Season with fresh mint, salt and pepper, mix and plate.

Roasted carrots

1 bunch carrots, washed
1 tablespoon olive oil
Salt to taste
Pepper to taste

Cooking Instructions
1 bunch fresh carrots, washed and placed on a sheet pan. Rub with 1 tablespoon olive oil. Season with kosher salt, fresh pepper.  Roast at 450 degrees for 25-30 minutes. Let cook until tender.

Green lentils


1 cup dried lentils
1 shallot, crushed
1 carrot, sliced paper thin in rounds
1 tablespoon vinegar

Cooking Instructions
Cook lentils in water seasoned with 1 crushed shallot without overcooking them. They should not be mush. Drain and let sit 15 minutes.  Slice 1 carrot paper thin in rounds and cook in water for 2 minutes and drain.  Dress with classic vinegar.

Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.

First Published: Mar 9, 2011 4:38 PM EDT

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