Think Fresh with Frittatas and Salmon

When I think about late spring and early summer, I think green — as in asparagus, leeks, broccoli, and spinach. And there’s no place like your local farmers market to load up on freshly picked produce at its peak of flavor and nutrition.

I love a frittata. It’s easy to make and easy on the pocketbook, as well as being the perfect vehicle for fresh veggies and whatever leftovers you have in the fridge. Eggs and milk are the only essentials; the rest is up to you. Equally delicious served hot or at room temperature, frittatas can be enjoyed any time of the day — morning, noon, or night.

Be sure to cook raw vegetables before adding eggs to the pan — excess water can make for a watery frittata. Once the frittata is set, simply place a plate face-down on top of the pan and with a quick flip, breakfast (or lunch or dinner) is served!

Seared Salmon with Oven-Roasted Asparagus and Ginger-Soy Sauce is perfect for an easy weeknight meal and elegant enough to serve at a dinner party. The boldness of the ginger and subtlety of the soy sauce complement the natural rich, buttery flavor of the fish. In a hurry? You can get this light and tasty dinner on the table in 30 minutes or less. The fact that salmon is packed with -omega-3 fatty acids that support heart and brain health is just a bonus.

Mini Veggie Frittatas with Leeks, Broccoli, and Spinach

(Makes 12)

2    teaspoons extra-virgin olive oil

1    leek, white and pale green parts only, rinsed well, sliced (about 1 cup)

1    cup small broccoli florets

1    cup baby spinach leaves, coarsely chopped

Nonstick baking spray

1/3 cup crumbled Greek feta

7    large eggs

3/4 cup low-fat milk

Preheat oven to 300°F. Heat medium frying pan over medium heat. Add oil, then leeks. Cook, stirring frequently, for 3 minutes, or until leeks have softened. Add broccoli and cook, stirring frequently, for 2 minutes or until broccoli is bright green and just softened.

Remove pan from heat and add spinach, stirring until spinach has wilted. Sprinkle with salt and pepper, if desired, and transfer vegetables to kitchen paper-lined plate to cool slightly. Lightly grease a 12-cup muffin tin with nonstick cooking spray. Divide vegetables and feta among muffin cups.

In large bowl, whisk eggs and milk to blend. Season with ½ teaspoon salt (if desired). Divide among muffin cups. Bake 15 to 20 minutes, or until mixture is just set in center. Cool 5 minutes. Transfer to plates and serve.

Make-Ahead: Frittatas can be covered and refrigerated up to 2 days. Cover and rewarm in low oven.

Per serving: 3 frittatas per person

Calories: 219

Total Fat: 14 g

Saturated Fat: 5 g

Sodium: 278 mg

Carbohydrate: 8 g

Fiber: 1 g

Protein: 15 g

Diabetic Exchanges: 2 lean meat, 1 vegetable, 2 fat

Recipe © Curtis Stone

Seared Salmon with Oven-Roasted Asparagus and Ginger-Soy Sauce

(Makes 4 servings)

1/3 cup reduced-sodium soy sauce

1 ½  tablespoons fresh lemon juice

1/2 teaspoon toasted sesame oil

1-inch piece fresh ginger, peeled

1     pound asparagus, tough ends trimmed

1     tablespoon plus

2 teaspoons olive oil, divided

4     skinless salmon fillets (5 ounces each)

1     tablespoon sesame seeds, toasted

1 1/2    cups freshly steamed rice, for serving

Place large heavy baking sheet in oven. Preheat oven to 450°F. In small serving bowl, whisk soy sauce, lemon juice, and sesame oil. Using fine grater, grate ginger into soy mixture. Set ginger-soy sauce aside.

Toss asparagus with 1 tablespoon oil on baking sheet. Sprinkle lightly with salt. Arrange asparagus in single layer over baking sheet. Roast, turning as needed, for about 8 minutes, or until crisp-tender.

Meanwhile, heat large heavy nonstick skillet over medium–high heat. Add 2 teaspoons oil and salmon. Cook 3 minutes, or until salmon is golden. Turn salmon over and cook 3 minutes, or until salmon is mostly opaque, with rosy center.

Divide salmon and asparagus among four plates. Sprinkle with sesame seeds and serve with rice and ginger-soy sauce.

Make-Ahead: Ginger-soy sauce can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before serving.

Per serving:

Calories: 389

Total Fat: 17 g

Saturated Fat: 2 g

Sodium: 826 mg

Carbohydrate: 24 g

Fiber: 3 g

Protein: 35 g

Diabetic Exchanges: 1 starch, 4 lean meat, 1 vegetable, 2 fat

Recipe © Curtis Stone

 

Want more? Find Curtis Stone’s recipe for Hawaiian-Style Poke Rice Bowls at saturdayeveningpost.com/pokebowl.

This article is featured in the May/June 2024 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.