Today Show: Giada De Laurentiis Broiled Sole & Herbed Quinoa Recipe

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Today Show: Giada De Laurentiis Broiled Sole Recipe

The Today Show must have been looking for some non-meat options for dinner tonight because they brought on Giada De Laurentiis to show them how to make delicious fish recipes.

Before going over the recipes, however, Laurentiis wanted to make sure everyone knew how to shop for fish. If you are buying fish packaged, Laurentiis said to look for fish without any discoloration, the fish needs to be moist, especially in the corners, and when you touch it, the fish should be a bit springy and the meat should not come apart.

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If you are buying whole fish however, there are different ways to check for freshness. You want to make sure all the scales are still adhering to the fish, it should have a fishy smell, not to be confused with a rancid smell, and the fish’s eyes should still be bright. Now that you know the basics for buying a good fish, keep on scrolling to get some Giada De Laurentiis fish recipes, like her broiled sole recipe.

Today Show: Giada De Laurentiis Broiled Sole & Herbed Quinoa Recipe

Giada De Laurentiis showed the Today Show hosts how to make broiled sole, an herbed quinoa recipe and baked salmon with arugula salsa verde sauce.

Giada De Laurentiis Broiled Sole Recipe

Giada De Laurentiis Broiled Sole Ingredients:

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  • Vegetable oil cooking spray
  • 8 (2-ounce) skinless sole fillets
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup plain low-fat (2%) Greek yogurt
  • 1/2 teaspoon light agave or honey
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Today Show Broiled Sole Directions:

For the fish:

  • Preheat the broiler.
  • Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the sole fillets in a single layer on the baking sheet. Season with the salt and pepper and drizzle with the olive oil. Broil until cooked through and the flesh flakes easily with a fork, 5 to 6 minutes. Set aside to cool slightly.

For the sauce:

  • Meanwhile, in a small bowl, mix together the yogurt, agave and mustard until smooth. Whisk in the lemon juice, chives, salt and pepper. Drizzle sauce over sole when ready to serve.

Giada De Laurentiis Herbed Quinoa Recipe

Giada De Laurentiis Herbed Quinoa Ingredients:

  • 2 cups low-sodium chicken broth
  • 1 1/2 cups quinoa
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons grated lemon zest
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 3/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Today Show Herbed Quinoa Directions:

For the quinoa:

  • In a medium saucepan, bring the chicken broth and quinoa to a boil over medium-high heat. Reduce the heat so that the broth simmers, cover the pan, and cook until all the liquid is absorbed, 12 to 15 minutes. Transfer the quinoa to a large bowl.

For the dressing:

  • Meanwhile, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, basil, parsley, thyme, salt and pepper.
  • Pour the dressing over the quinoa and toss until all of the quinoa is coated.

Giada De Laurentiis Baked Salmon With Arugula Salsa Verde Recipe

Giada De Laurentiis Baked Salmon With Arugula Salsa Verde Ingredients:

  • 1 cup finely chopped arugula
  • 2/3 cup finely chopped fresh flat-leaf parsley leaves
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup capers rinsed and drained
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon grated lemon zest
  • 4 (4-ounce) skinless salmon fillets, each about 1-inch thick
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper

Today Show Baked Salmon With Arugula Salsa Verde Directions:

For the sauce:

  • Stir the arugula, parsley, olive oil, capers, lemon zest, lemon juice, salt and red pepper flakes in a small bowl to blend.

For the fish:

  • Position an oven rack in the center of oven. Preheat the oven to 375.
  • Mix the parsley, chives and lemon zest in a small bowl to top the fish.
  • Coat the salmon fillets all over with the olive oil. Put the fish on a rimmed baking sheet. Sprinkle on both sides with the salt and pepper. Sprinkle the herb topping over the top of the fish fillets, pressing slightly to adhere.
  • Bake the fish until medium, about 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the salsa verde alongside.

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