Recipes:Linguine with flaked salmon and asparagus

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• Serves 4

Ingredients

• 2 × 200 g (7 oz) salmon fillets
• 2 teaspoons finely grated lemon zest
• 1 tablespoon olive oil
• 350 g (12 oz/2 bunches) asparagus, trimmed
• 300 g (10½ oz) linguine
• 2 tablespoons pine nuts, toasted
• 6 bulb spring onions (scallions), finely chopped, including half of the green stem
• 150 g (5½ oz/1 bunch) rocket (arugula), stems removed, leaves chopped in half

Herb salsa

• 2 garlic cloves, peeled
• 2 anchovy fillets
• 4 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped basil
• 2 tablespoons finely chopped parsley
• 1 tablespoon baby capers, rinsed and squeezed dry

Method

1. Put the salmon fillets in a large bowl. Add the lemon zest, oil and salt and pepper and massage well into the fillets. Arrange two large squares of baking paper on a clean surface and wrap up each fish fillet to make a secure parcel. Make sure you fold in the sides as you go so that no juice will escape during the steaming process. Place the wrapped fillets in a steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 10 minutes, or until the fish is just cooked all the way through. Remove the fish from the baking paper and pour off any juices, then set aside to cool.

2. Meanwhile, cut the asparagus spears into 4 cm (1½ inch) lengths on the diagonal. Place the asparagus in the steamer and steam for about 3 minutes.

3. To make the herb salsa, crush the garlic and anchovies with a mortar and pestle. Combine the paste in a bowl with the oil and lemon juice. Stir in the basil, parsley and capers and season with freshly ground black pepper.

4. Cook the linguine in salted boiling water for 8–10 minutes, or until al dente. Drain.

5. Combine the pine nuts, spring onion, asparagus and linguine in a large bowl, add the salsa and and toss through gently. Carefully flake in the salmon and add the rocket leaves. Lightly toss all of the ingredients together, season to taste, then serve the pasta with an extra grind of pepper.

 

Asparagus Lemon Chicken recipe for diabetics

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It is the first of the month again so today’s column is a recipe designed for diabetics. Today’s recipe makes (2) 1 1/2 cup servings. The calorie count is 339 and the dietary exchanges are: 2 starch, 2 1/2 meat and 2 vegetables.

Asparagus Lemon Chicken - 2 servings

Ingredients:

Uncooked rice, 1/2 cup

Chicken bouillon granules, 1 tsp

Water, 1/2 cup

2-inch asparagus pieces, 1 cup

Nonstick cooking spray

Boneless skinless chicken breasts, 6 ounces cut into bite-size pieces

Lemon juice, 1 tbsp

Olive oil, 2 tsps

Dried dill weed, 1 1/2 tsps

Salt, 1/8 tsp

Parsley, 2 tsps finely chopped

Directions:

1) Prepare rice according to package directions, adding bouillon granules to water.

2) Meanwhile, place 1/2 cup water in 12-inch nonstick skillet, bring to boil. Add asparagus, return to boil, reduce heat and simmer, covered, 3 minutes or until crisp-tender. Drain and set aside. Wipe out skillet with paper towel.

3) Coat same skillet with cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 minutes or until no longer pink. Stir frequently with two utensils to toss easily. Remove from heat, add asparagus. Cover and keep warm.

4) Combine lemon juice, oil, dill and salt in small bowl.

5) Add rice, lemon juice mixture and parsley to chicken mixture and stir until blended.

Tip of the week:

Convenience foods - Most people rely on convenience foods from time to time, usually when they are unable to shop for fresh ingredients. Fast food need not necessarily mean junk food, and there is a vast range to choose from. For the next eight weeks, we will give you some ideas on stocking and using convenience foods beginning with canned, savory foods. Keep a supply of whole and chopped tomatoes and beans, vegetables such as corn, asparagus, and artichoke hearts; tuna; cooked ham; sauces; condensed and ready-to-heat soups; peanut and other nut butters.

Bob Robinson’s cookbooks “Bob’s Favorite Recipes” and “Bob’s Grub for Groups” are available at Accents and Western Auto in Conroe.

Editor’s note: Following Chef Bob Robinson’s passing in February, The Courier maintains his future columns on file and will run them until completion at the end of the year.