2 salmon fillets about 6 oz each, skin removed
Salt & pepper to taste
2 slices prosciutto
4 sage leaves
Preheat the oven to 425 degrees F.
Pat the fish dry with paper towels and place in an oiled baking dish. Sprinkle the salmon with salt & pepper and drizzle with olive oil. Lay two sage leaves on the non-skin side of the fillets and place a slice of prosciutto on top of each fillet. Tuck the edges of the prosciutto underneath the sides of the salmon. Place the baking dish in the preheated oven and bake the salmon for 10 -12 minutes..
Greek Braised Chickpeas
This lemony chickpea dish can be served at room temperature or as an accompaniment to the main dish.
1/4 cup extra virgin olive oil
1/2 cup chopped onions
3 cups cooked chickpeas (two 15-ounce cans), drained
1 cup of water
Salt and freshly ground black pepper to taste
Freshly squeezed juice from 1 lemon
1 tablespoon all-purpose unbleached flour
Heat the olive oil in a medium skillet over high heat and cook the onion until some pieces are turning brown, 4 to 5 minutes, stirring occasionally. Add the drained chickpeas and water, season with salt and pepper, and cook for 5 minutes.
In a small bowl, whisk together the lemon juice and flour until well blended and smooth. Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended. Pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1/4 hours. Turn the heat off and let the chickpeas cool in the skillet. Serve at room temperature or warm.
Sautéed Swiss Chard
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard, ribs and stems removed, leaves torn into 2”
pieces (about 12 cups)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden
brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and
pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining
chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.r