GREEN GODDESS DRESSING
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 11
Steps:
- Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days.
KETO POACHED SALMON WITH GREEN GODDESS SAUCE
This elegant dish is full of healthy fats, and though it seems fancy, it's really simple--especially with the make-ahead sauce that's bursting with fresh herbs. A salmon skin "chip" on each plate adds some fun texture and a little something different.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
- For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
- Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin "chip" and serve with the remaining sauce on the side.
SHRIMP WITH GREEN GODDESS SAUCE
Provided by Claire Robinson
Time 9m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a 6-quart pot of highly salted water to boil over high heat. Add the shrimp to the boiling water and simmer until they are cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to a bowl of ice water to stop the cooking. Once cooled, drain, pat dry and reserve.
- Puree the creme fraiche, tarragon, scallions, zest and lemon juice in food processor until smooth. Season with salt and pepper. Transfer to a bowl and serve with the reserved shrimp.
- BYOC: For a little extra depth of flavor, try adding an anchovy fillet to the puree... trust me, it's great!
GREEN GODDESS DRESSING/DIPPING SAUCE
Steps:
- Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve.
GREEN GODDESS SAUCE
Provided by Melissa Roberts
Categories Sauce Food Processor Quick & Easy Mayonnaise Tarragon Parsley Buttermilk Green Onion/Scallion Gourmet
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Pulse mayonnaise, buttermilk, vinegar, parsley, white and pale green parts of scallion, anchovy paste, and 1/4 teaspoon each of salt and pepper in a food processor until parsley and scallion are finely chopped. Transfer to a bowl and stir in scallion greens and tarragon. Chill until ready to use.
GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS
A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you'll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)
Provided by Sarah Copeland
Categories dinner, seafood, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
- Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
- While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
- Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
- Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.
GREEN GODDESS DRESSING
Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 15m
Yield Makes a little more than 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.
GREEN GODDESS FISH SAUCE
I happen to love anchovies This makes a good quart of dressing which can be used on fish, veges ,fresh vegetables , baked potatoes etc.if desired. If you can't find anchovy paste, use drained canned ones and mash well.
Provided by Joany
Categories Sauces
Time 15m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Crush garlic with salt and combine with anchovies and vinegar.
- Combine mayo and sour cream and blend both mixtures together.
- Chill very well. Stays refigerated a good week or so.
Nutrition Facts : Calories 111.9, Fat 9.4, SaturatedFat 2.3, Cholesterol 12.9, Sodium 392.6, Carbohydrate 5.7, Fiber 0.1, Sugar 1.4, Protein 1.7
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