Roasted Carrots with Carrot Top Gremolata

1. Ingredients
2. 3 bunches small carrots with tops (2 pounds), scrubbed and tops reserved
3. 2 large shallots, thinly sliced
4. 3 tablespoons extra-virgin olive oil
5. 2 teaspoons curry powder
6. Kosher salt
7. Freshly ground pepper
8. 2 tablespoons fresh lemon juice
9. 1/4 cup chopped cilantro
10. 1 teaspoon finely grated lemon zest
11. 1/2 jalapeño pepper, minced

1. Preheat the oven to 425°. On a baking sheet, toss the carrots and shallots with the olive oil and curry powder and season with salt and pepper. Roast for 20 to 25 minutes, stirring occasionally, until the carrots are tender and golden. Drizzle with the lemon juice and toss to coat. Transfer the carrots and shallots to a platter.
2. Meanwhile, in a small bowl, combine the cilantro, lemon zest and jalapeño. Finely chop the carrot tops until you have 1/2 cup and add to the bowl.
3. Sprinkle the gremolata over the carrots and shallots and serve.

Salmon with caramelized onion in a tomato sauce

 

Ingredients

4 skinless Salmon Fillet (4oz each) 
Salt & Pepper to your taste
2 tbsp Olive Oil
1 Medium Onion diced (Spanish or Vidalia)

1 cup Tomato Sauce (Rao's Homemade Sauce)

1 cup Basmati rice

2 cups baby arugula 

Directions

1. Cook the rice.
2. Cook the onion in a skillet on a medium low heat until carmelized. about 10 min. 
3. Place the salmon in the skillet and turn after 3 min.
4. Pour the tomato sauce over the salmon.
5. Cover the skillet and let simmer for 10 min.
6. Place a bed of rice on a plate and top with 1/2 cup of arugula.
7. Place the salmon on the arugula and top with the caramelized onion and tomato sauce mixture.