Salmon With Ham Hock Vinaigrette & Cheesy Chicken Enchilada Style Burritos

Here's what I think we will have for dinner.

Salmon With Ham Hock Vinaigrette
via: The Wall Street Journal
The braising liquid from a slow-cooked ham hock brings smoky depth—but little fat—to the vinaigrette on this pan-fried salmon.

Active Time: 1 hour Total Time: 5 hours Serves: 4

1 smoked ham hock
1 carrot, coarsely chopped
½ onion, coarsely chopped
1 celery stalk, coarsely chopped
10 sprigs thyme
5 sprigs rosemary
1 fresh bay leaf
3 cups veal or beef stock
2 small shallots, minced
¼ cup red wine vinegar
1 tablespoon chopped chives
3 tablespoons olive oil
Four 5-ounce salmon fillets
Salt
2 tablespoons canola oil


1. Preheat oven to 275 degrees. In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions, celery, thyme, rosemary, bay leaf and stock, covered, until ham is very tender, about 4 hours.

2. Remove casserole from oven and let ham cool completely in liquid. Once ham is cool, place it on a cutting board and remove meat from bone, discarding fat and skin. Finely dice meat and set aside.

3. Strain liquid through a fine-mesh sieve into a heavy-bottomed pan. Place pan over medium heat and cook, skimming often to remove any fat rising to the surface, until liquid is reduced by about half and reaches a syrupy consistency, 15-20 minutes.

4. In a mixing bowl, whisk shallots, diced ham, vinegar, ¼ cup reduced ham-hock liquid, chives and olive oil until combined.

5. Heat a heavy-bottomed skillet over high heat until very hot, about 3 minutes. Season salmon with salt. Swirl canola oil into skillet, then add salmon. For rare fillets, sear 1-2 minutes per side. Divide fillets among four plates and spoon vinaigrette over salmon. Serve immediately.

---------
Here's what I think I will make for Tuesday:

Cheesy Chicken Enchilada Style Burritos
via: Kevin and Amanda blog

1 cup rice
2 tablespoons lime juice
1 teaspoon salt
1/4 cup chopped fresh cilantro
8 medium (soft taco sized) flour tortillas
1 cup Sabra Roasted Garlic Hummus
3 cups (12 oz) chopped chicken
2 cups shredded cheese
10 oz enchilada sauce

1. Preheat oven to 375 degrees F. Spray a 9×13 baking dish with nonstick spray. Combine the rice, salt, lime juice and 2 cups water in a sauce pan and bring to boil. Reduce heat to low, cover and simmer for 14 minutes. Remove from heat, stir in cilantro and set aside.
2. Spread each tortilla down the middle with two tablespoons of Sabra Roasted Garlic Hummus, top with three tablespoons of rice, 1/3 cup chicken, and sprinkle on shredded cheese as desired. Roll up and place seam side down in the prepared baking dish.
3. Cover the tortillas completely with enchilada sauce and top with remaining cheese. Bake at 375 for 15-20 minutes.
Makes 8 burritos.


Read more at http://www.kevinandamanda.com/recipes/#ixzz2WU8JQq56