This is my first blog since returning from a week in Florida visiting with family, and soaking up some sun and warm temperatures. Whenever I go away it doesn’t take long for me to miss being in the kitchen. While visiting my brother who has been renting a condo as an escape from Chicago’s winter, I cooked dinner one night for all of us and some of his friends.
In deciding what to make I knew it had to be something that could be done in a kitchen with limited equipment and work space, be enough to feed all eight of us, and still allow me some beach time in the afternoon. My Roasted Greek Chicken and Potatoes, and Greek Style Green Beans and Tomatoes along with a Greek Salad got the nod. I made my own tzatziki since the store was out, and that, with some pita bread and olives served as an appetizer.
For dessert I made Ina Garten’s French Apple Tart, which I promise to blog soon. Using store bought puff pastry makes it so easy, and yet the tart looks and tastes like something you just bought at a patisserie in Paris. I discovered an unopened bottle of wine makes a good substitute for a rolling pin when necessary!
So…now that we’re home, unpacked, and caught up with mail and laundry, etc. I’m back in the kitchen. One evening last week I made Barbecued Salmon Fillets. This came from a cooking magazine, but the source is unknown since all I have is the torn page. It’s a nice diversion from unadorned salmon, and the Spiced Pilaf is really delicious.
Barbecued Salmon Fillets (serves 6)
2 teaspoons canola oil
1 onion, roughly chopped
2 cloves garlic, smashed
1 carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
2 tomatoes, seeded and roughly chopped
2 tablespoons tomato paste
2 tablespoons unsulphured molasses
2 tablespoons honey
2 tablespoons brown sugar
2 teaspoons dry mustard
1 teaspoon ground cumin
1 and ½ teaspoons coarse salt
½ teaspoon freshly ground black pepper
Pinch of cayenne pepper, or to taste
6 5-ounce salmon steaks or fillets
Spiced Pilaf (recipe follows)
Heat oil in a saucepan over medium heat. Add onion, garlic, carrot, and celery. Cook vegetables until softened, 5 to 7 minutes. Add tomatoes; cook vegetables until very tender, about 10 minutes more.
Add tomato paste, molasses, honey, sugar, mustard, cumin, 1 teaspoon salt, ¼ teaspoon black pepper, cayenne pepper, and 2 cups water; stir to combine. Simmer gently un til thickened, about 30 minutes. Transfer to a food processor or blender; puree until smooth. (great time to use your immersion blender). Refrigerate until ready to serve.
Heat grill or grill pan, or broiler. Season fish with remaining ½ teaspoon salt and ¼ teaspoon pepper. Brush generously with sauce.
Grill until fish is cooked through, 2 to 3 minutes per side. When fish is done, remove and discard skin. Serve over pilaf drizzled with sauce.
Spiced Pilaf (serves 6)
2 teaspoons canola oil
1 red onion, cut into ¼-inch dice ( I didn’t have red onion so I used shallots)
2 small carrots, peeled, cut into ¼-inch dice
1 stalk celery, cut into ¼-inch slices
¼ cup dry white wine
1 and ½ cups brown rice
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
½ teaspoon paprika
¼ teaspoom turmeric
½ teaspoon ground cumin
Heat oil in a medium skillet over medium heat. Add onion, carrots, and celery. Cook until tender, 3 to 4 minutes.
Add wine, and cook until most of the liquid has evaporated, about 2 minutes. Transfer to a medium bowl, and set aside to cool.
Meanwhile, bring a medium saucepan of water to a boil. Stir in rice, and cook until tender, 25 to 30 minutes. Drain, and add to bowl of vegetables. Season with salt, pepper, paprika, turmeric, and cumin. Serve with grilled salmon.
Note: I had some cooked quinoa leftover so I added it to the cooked brown rice. High fiber never tasted so good!