Wednesday, February 22, 2012
Crisp-skinned Salmon with Radish & Cucumber Salad
1 peeled cucumber, cut in half and scoop out seeds with a spoon, and sliced thinly into half moon shapes
2 celery sticks - diced
1 shallot - diced
1 avocado - diced
20 red radishes - halved (this really depends on the size of your radishes.
1 small handful cilantro leaves
COMBINE ALL THE ABOVE IN A LARGE BOWL.
To make the dressing, mix the following and set aside:
1/3 cup olive oil
2 TBSPNS lime juice
1 tspn finely grated lemon zest
1 garlic clove, crushed
1 tspn honey
dash of sea salt
dash of freshly ground black pepper
Brush 4 small salmon fillets lightly with olive oil and sprinkle skin with a little salt. Add about 2 TBSPNS of olive oil to a large frying pan and add salmon skin side down when pan is HOT. This is the tricky part...
hold a spatula or another frying pan on top of the fillets to keep them flat. Fry for 1-2 minutes or until skin is crisp and brown all over. Cook until opaque (this depends upon thickness). Drain on paper towels.
When cool, use scissors to cut each fillet across the grain into strips. Break each strip into bite sized pieces. Add to the salad with the dressing and extra cilantro. Toss gently.
Now, that is the recipe. I have to carefully pick the skin off for my family... whatever works.. right?
This is what is on the menu for Friday... we have to give up SO much for lent :)
This is from one of my favorite recipe books "The Produce Bible" by Leanne Kitchen. It should be on every garden lovers bookshelf!
Posted by Margaret at 4:27 PM
Saturday, April 2, 2011
I wasn't so sure about the blend of these ingredients, but I am certainly happy I tried it!
4 Peaches (or nectarines), cubed
1/4 cup chopped fresh cilantro
1 small red onion, chopped.
Fresh lime juice - to taste
Mix all the above!
I brushed chicken with fat-free honey-Dijon, salt & pepper and cooked in broiler for 4 minutes on each side. (I pounded the chicken to 1/4 inch thick and placed 4-6 inche from the heat source.) This really was EASY and very tastey. I couldn't find any fresh peaches so I opted for nectarines. This recipe was from "5-a-day" the better health cookbook. I REALLY like this cookbook as it is chuck full of flavorful ideas for fruits and vegetables.
Saturday, March 26, 2011
This corn salsa is very FAST.
2 cups corn kernals (3-4 ears of corn)
5 Tblspns chopped fresh cilantro
3 green onions, thinly sliced
3 Tbspns fresh lime juice
1 fresh jalepeno, seeded and minced
Boil water in a pan. Add the corn kernals and cook for a minute or two. Drain and let cool. Add everything else and mix. Add salt and pepper to taste if desired. Serving size is between 2 - 3 cups.
I usually serve this over chicken & cheese quesadillas, but it goes well with fish quesadillas too.
This recipe was found in "Williams-Sonoma Complete Seasons Cookbook". I bought it at a second hand book store for $4.00. This salsa has become a family favorite.
Saturday, March 19, 2011
This salsa certainly surprised me! I thought the combination was certainly a recipe for disaster. I did learn how to tell if a pineapple is ripe. First of all, if it is fully green, it will never ripen - it should reflect a golden yellow color. It should smell sweet, if it has NO scent, it is not ripe. It should be firm to a gently press and only yield slightly. I thought if a leaf removed easily it was ripe... not true! I have never tasted a ripe pineapple before, only tasted from the DOLE can... and how unfortunate as I now love pineapple and can't believe what I have been missing! Another tip is to turn the pineapple upside down to allow all the juices to run through it (for 20-30 minutes).
The following recipe is from 5 a day - the better health cookbook. I changed it slightly by using a vidalia onion and used a very mild pepper (above). The store was out of jalapeno peppers. My son thought it needed a spicier kick and added medium peppers to it.
2 cups watermelon, seeded and chopped
1 cup fresh pineapple, chopped
1 cup onion, chopped - (I used vidalia)
1/2 cup fresh cilantro, chopped
2 oz orange juice (I used fresh squeeze)
1 Tbspn jalapeno peppers, chopped
Simply mix all the ingredients. Cover and refrigerate for one hour in order for all the flavors to mix and blend.
Enjoy this taste explosion!
Saturday, March 12, 2011
We have a wonderful "grocery" store called The Fresh Market which I love! But a trip to the local Farmer's Market with produce from local farmers (and not so local) is always fun.
The salsa recipe today is sweet & spicy. The following are the ingredients:
Sweet Apple & Spicy Chile Salsa
1 orange bell pepper, quartered, deseeded and membranes cut out
1 green bell pepper, quartered, deseeded and membranes cut out
1 green apple, quartered, cored and peeled
2 Tbsp freshly squeezed lemon juice
1-2 fresh habanero chiles, halved, deseeded and membranes removed (they are spicy and wear plastic disposable gloves when handling)
4 green onions, finely chopped
1 Tbsp maple syrup
2-3 tsp hot pepper sauce
1 Tbsp chopped fresh mint
Of course, the hot sauce and chile should be to taste - this mixture, to me, is rather spicy.
Preheat the broiler and line the broiler pan with foil. Take the quartered orange and green peppers and cook in the broiler for 10 minutes or until the skins are blistered. Remove and put the peppers into a plastic bag. let cool for 10-15 minutes. The skin should peel away nicely. Finely chop the "meat".
Grate the apple coarsely and put it into a bowl. Add the lemon juice and stir well as this will keep the apple from turning brown. Add the bell peppers. Finely chop the habanero chili and add to the bowl. Mix ingredients.
Lightly over and let it sit for 30 minutes - DO NOT refrigerate. Stir again.
I served this with pork medallions. I put a dash of white pepper, ground red pepper and salt on the meat (1/2 inch thick - I had the butcher slice them for me) and cooked them in a non-stick skillet over medium-high heat for about 3 minutes on each side. Removed the pork and added 1/2 cup water and 1/4 cup honey to what was in the pan. Cooked this over medium heat for about 4 minutes or until it started to thicken. Returned pork to pan and simmered about 2 minutes, turning once.
Of course, you can also eat these with tortillas.
Indigenous Mexican Sauce
Roje, verde, cocida, fresco
(Tomatoes, gooseberry, cooked, uncooked)
Inherited flavor of the Mayans and Aztecs
Colorful, textured, fragrant and spicy
Cilantro, citrus, chili, and corn
Tomatillo, Tequila, and mint
Classic Mexican relish, inspiring others:
Exotic Jamaican, bananas and guavas
Asian peaches, Far East anise
Turkish delight, pomegranate, honey, and figs
Delectable all! Join me, will you, each Saturday
as I explore this versatile "sauce" for us to
comer y disfrutar!
I was inspired by my trip last week to the farmers market. I forgot to bring my camera - I was so upset as the beauty just spilled out on the tables even at the end of March! I didn't ask, but these farmers must have greenhouses or something in which they grow their produce. My quick "poem" above is not a masterpiece, that's for sure, but I hope it tempted you with checking in next Saturday for my new recipe. Today's recipe is at the bottom of this post. Oh, and by the way, "comer y disfrutar" means "Eat and Enjoy".
4 ripe tomatoes, seeded, chopped - (about 8 - 10 oz)
1 red onion, finely chopped
1 red jalapeno chile, seeded, finely chopped (size depends upon you!)
1 or 2 garlic cloves (again, up to you), crushed
1 peeled cucumber, seeded, finely chopped
honey to taste (1 - 2 tsp)
1 Tbsp cilantro, chopped
dash of lime juice
Makes about 1 cup (I doubled this recipe and it was gone in two days!)
Prepare all ingredients and add to a bowl. The fresher the ingredients are, of course, the better tasting the dish will be. Stir well. Cover and let stand to let the flavors mix. Do NOT put in the refrigerator, as the flavor will not sufficiently blend. Eat with tortilla chip
Ingredients before mixing