New York Live

Fairway's Mediterranean Plate

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

Get Adobe Flash player

To view this video you must to have Flash Player 9.0 or later installed. Click to download the most recent version of Flash.

Grilled Salmon
Feeds 4 People

Ingredients
4 thin slices salmon with no skin
salt
pepper

Cooking Instructions

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

Cous Cous

Ingredients
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

Ingredients
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

Ingredients

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 EST

Leave Comments