Elevate holiday cooking with seasonal skillet dishes

 

Seared salmon with pine nut, caper and fennel topping is one of the dishes below that can be prepared right on the stovetop.

Seared salmon with pine nut, caper and fennel topping is one of the dishes below that can be prepared right on the stovetop.
Photo by: familyfeatures.com

 

 

Family Features

 

 

The rush of the holiday season -- shopping for gifts, decorating the house, hosting loved ones and other added obligations -- can be challenging. Restore balance and holiday cheer by treating yourself and others who are home for the holidays to a no-fuss, relaxing dinner that feels celebratory.

 

Supported by a menu that can be prepared entirely using a skillet, you can easily add to the holiday spirit while also lowering stress levels typically associated with this time of year. Start with a main course like seared salmon with pine nut, caper and fennel topping, which can go a long way toward building a tasty holiday meal. Paired with long-cooked green beans with tomatoes and garlic, the savory salmon and complementary side can be on the family table in less than an hour then capped off by a seasonal stovetop apple pie.

 

These dishes and more can be created for holiday festivities with the help of kitchen equipment like Anolon Advanced Home skillets, part of a collection designed for everyday cooking with heavy-gauge hard anodized aluminum construction for durability and even heating. With a triple-layer, sapphire-reinforced interior that resists chipping, the cookware offers durability and easy cleaning along with features like nonstick exteriors, convenient volume markings for saucepans and stockpots, and comfortable SureGrip handles.

 

 

Find more inspiration to make the holiday season special at Anolon.com.

 

 

SEARED SALMON WITH PINE NUT, CAPER AND FENNEL TOPPING

 

Yield: 4 servings

 

 

1/2 cup pine nuts

 

2 tablespoons olive oil, divided

 

1 shallot, finely chopped (about 3 tablespoons)

 

1/2 medium fennel bulb, cored and finely chopped

 

3 tablespoons drained capers

 

1 1/2 teaspoons fresh orange zest

 

2 tablespoons thinly sliced fresh basil

 

1/2 teaspoon, plus 1/8 teaspoon, salt, divided

 

4 skin-on salmon fillets (6-7 ounces each)

 

1/4 teaspoon ground black pepper

 

 

  • Heat nonstick skillet over medium heat. Add pine nuts and cook, shaking pan often, about 4-5 minutes until lightly browned. Transfer pine nuts to medium bowl.

     

  • In same skillet over medium heat, heat 1 tablespoon oil. Add shallot and fennel; cook, stirring occasionally, 3-4 minutes until slightly softened. Add capers and cook 1 minute. Transfer to bowl with pine nuts. Stir in remaining oil and orange zest. Let cool 5 minutes before adding basil and 1/8 teaspoon salt; reserve.

     

  • Season salmon with remaining salt and pepper. Heat skillet over medium heat until hot. Add salmon, flesh-side down, and cook 5 minutes until nicely browned. Flip salmon and continue cooking 4-5 minutes until skin is crisp and salmon is cooked through but still slightly translucent in center. Place one salmon fillet on each of four serving plates; top each with pine nut mixture.

     

    (Source: Anolon Gourmet Cookware)

     

     

    LONG-COOKED GREEN BEANS WITH TOMATOES AND GARLIC

     

    Yield: 4 servings

     

     

    2 tablespoons extra-virgin olive oil

     

    1/4 cup yellow onions, minced

     

    3 cloves garlic, thinly sliced

     

    1 1/2 pounds green beans, ends trimmed

     

    3 large ripe tomatoes, peeled, seeded and chopped

     

    Salt, to taste

     

    Freshly ground black pepper, to taste

     

     

  • In nonstick skillet over medium heat, warm olive oil.

     

  • Add onions and cook until soft, stirring occasionally, 7-10 minutes. Add garlic and continue stirring 1 minute. Add green beans and tomatoes; cover and cook over low heat until green beans are soft, 25 minutes.

     

  • Season with salt and pepper, to taste. Cook, uncovered, until liquid is almost gone, 2-3 minutes.

     

    (Source: Analon Gourmet Cookware)

     

     

    STOVETOP APPLE PIE

     

    Yield: 1 10-inch pie

     

     

    6 tablespoons butter

     

    1/2 cup, plus 2 teaspoons, sugar, divided

     

    1/2 teaspoon ground cinnamon or apple pie spice

     

    6 medium Granny Smith apples, peeled, cored and cut into eight wedges each

     

    1 refrigerated pie crust

     

    2 teaspoons cream

     

     

  • In 10-inch nonstick skillet over low heat, melt butter; remove from heat. Stir in 1/2 cup sugar and cinnamon. Arrange apple wedges evenly in skillet, overlapping as needed.

     

  • Heat oven to 350 F.

     

  • In skillet over medium heat, cook sugar mixture until it is light amber in color and bubbly, 8-10 minutes.

     

  • Carefully place pie crust on top of apples; cut few slits in pastry to allow air to escape. Brush pastry with cream and remaining sugar. Bake 25-30 minutes, or until crust is golden brown and apples are tender. Serve warm or at room temperature.

     

    (Source: Analon Gourmet Cookware)

     

     

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