Salmon, Salmon, Salmon!

Grilled Salmon

So it’s summer and you want that great superfish, salmon, right? But you don’t just want to throw it in the oven and see what happens, or plop it on the grill. You want to emulate some great salmon that you had in a restaurant, or just find a way to reinvent salmon. I’m bringing you two great ways to have salmon, both easy summer recipes that are light and delicious.

Salmon with Basil-Lemon Marinade

Grilled Salmon

  • 4 pcs. salmon fillets or steaks (6 oz)
  • 1 large bunch basil, washed and stemmed
  • 4 large cloves garlic, peeled
  • 2 tsp extra virgin olive oil
  • Grated rind of 1 lemon, approx. 2 tsp
  • Juice of the lemon, 1/4 cup
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  1. Place salmon, rinsed, in large casserole dish.
  2. Marinade: combine basil, garlic, oil, rind, juice, salt and pepper, in blender. Whirl until smooth paste. Spread basil mixture. Turn salmon over to coat well. Marinate 30 mins, turn after 15 minutes.
  3. Prepare outdoor grill (heat coals), gas grill to hot or heat oven broiler. Grill salmon, basting with marinate, for 4 to 5 minutes per side or until opaque in centre. Transfer to a plate and serve!

Asparagus Salmon Risotto
Salmon and Asparagus Risotto

  • 2 tblsp. olive oil
  • 3 large shallots, fine chopped
  • 3 cloves of garlic, minced
  • 1 cup arborio rice
  • 4 cups chicken broth
  • 1/2 cup dry white wine
  • 1 bunch asparagus, cut into bite-size pieces
  • 4 oz. smoked salmon, cut into small pieces
  • salt and pepper to taste (use little salt)
  • 3/4 cup Parmesan cheese, grated
  1. Heat the olive oil in a heavy saucepan. Add the onion and garlic. Saute over low heat for 5 minutes or until soft. Add the rice. Cook for 3 minutes, stirring constantly.
  2. Bring the broth to a boil in a saucepan. Reduce the heat and simmer the broth. Add 3/4 to 2 cups of the hot broth 1/2 cup at a time to the rice, stirring constantly after each addition and cooking until the broth is absorbed.
  3. Add the wine. Cook until absorbed, stirring constantly.
  4. Stir in the asparagus. Add the remaining broth 1/2 cup at a time, stirring constantly after each addition and cooking until the broth is absorbed.
  5. Stir in the salmon. Cook for 5 minutes or until the rice is tender, stirring constantly. Add salt and pepper. Stir in the Parmesan cheese.

I’d like to invite all of you followers to ask questions and suggest recipes about your favourite ingredients, too!

-A.

Asparagus Salmon Risotto

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Garlic Scapes and Gooseberries!

For those of you looking for new ingredients to incorporate into your cooking this spring-into-summer, I’m going to turn back to the unusual classics of cuisine! Spring-into-summer is a great time to try new ingredients, pull out old ones in a new way, or reinvent that delicious dish from your childhood. Let’s take a peek at two delicious ingredients and ways that you can bring fresh fruits and vegetables into your life.

Garlic Scapes are an incredible part of this traditional vegetable that most people overlook. In fact, I was just put on their trail a few days ago, and now I can’t get enough! They’re the twirly, curly, green-onion-y growth of the garlic (that thing that starts to sprout if you let your garlic sit too long). Cut off long before garlic harvesting, these sprouts are actually a delicious ingredient that can be chopped up into pestos, sauces, and other dishes.

Garlic Scapes
So what’s the best way to use garlic scapes? From what I’ve heard and in my personal opinion, it’s by making a pesto. Thick on crackers, thin in soups, pesto is a delicious addition to any lunch or dinner. Throw a dollop into your slow-cooker or spread a layer on a boring sandwich for a garlic-y, basil-y depth that you weren’t expecting!

  • 10 Garlic Scapes
  • 1/3 cup nuts (such as pistachios or almonds)
  • 1/3-1/2 cup grated Parmesan
  • Salt and Pepper
  • 1/3-1/2 cup olive oil

Blend and mix for deliciousness that you won’t forget! You’ll never go back to ordinary garlic cloves after this!

And what would summer be without the traditional but oft o’erlooked Gooseberry? Even better, let’s throw these tart-sweet treats into a pie that will wow any of your neighbours! These fuzzy berries can be used when they are firm and tart or soft and sweet, so be conscious of what sort of gooseberries you’re picking to put in your pie, as you may want to add or remove sugar tending to their ripeness.

Gooseberry Pie
I’m going to take this recipe from AllRecipes, but I’ve altered it, so if you would like to look at the original, go here. So, let’s take a peek at this pie, shall we?

  • 3 cups gooseberries
  • 1 cup sugar
  • 2 and 1/2 tblsp quick-cooking tapioca
  • 1/2 tsp salt
  • double crust pastry
  • 2 tblsp milk
  • 1 further tblsp sugar

Gooseberries

  1. Stem and rinse berries.
  2. Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2-3 more minutes. Remove from heat, and add in remaining whole berries.
  3. Pour fruit filling into pastry. Adjust top crust , cut slits for escape of steam. Brush with milk and sugar.
  4. Bake at 400 degrees F (205 degrees C) for 40-45 minutes.

Good luck with your gooseberries and garlic scapes! Now you have two great recipes to try out and cook as the weather starts to get hot. Celebrate a ripe season with these great recipes and feel free to leave any comments about posts you’re interested in. We’d love to hear about what themes are your favourites and what you’d like us to write more about! Cheers!

-A.

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