Monthly Archives: July 2009
Grilled Lemon Salmon with Corn Pepper Relish
This is a great recipe and you can cook it on the grill or indoors in the oven. Add baked potatoes or rice and fresh greens from the garden for a nice summer meal. Serves 4.
Grilled Lemon Salmon:
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 4 – 6 oz skinless salmon fillets
zip-lock bag
Add ingredients to bag and refrigerate 1 hour or overnight. Grill on a clean, oiled grill or use a well oiled grilling pan, or broil in oven in a heavy skillet or broiler. Cook for 4 minutes on each side, or until fish flakes easily. Serve with relish.
Corn Pepper Relish:
- 1 cup cooked corn (or canned, drained)
- 4 green onions, chopped
- ½ green pepper chopped
- ½ red pepper chopped
- ½ yellow pepper chopped
- 1 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tbsp chopped cilantro
- 1 tbsp chopped jalapeno
- salt & pepper to taste
- ½ tsp crushed garlic
bowl
Combine all ingredients and let marinate while salmon cooks. You can use the remaining peppers in a salad for your next dinner.
This week…
So Farmer’s Market Week seemed to be a success. Oh great. Now I have to think of some clever theme for this week, huh? Well let’s see…I got nothin’! No seriously, nothing.
I’ll post some good grilling recipes this week. And as soon as I have time, I want to do a few recipes based on food found in novels. Until then….
Farmer’s Market Week: Collard Greens with Bacon
Here’s the final recipe for Farmer’s Market Week. Collard greens grow like weeds in the garden. Luckily they’re easy to cook up any day.
Collard Greens w/ Bacon:
- 4 slices bacon
- 6 green onions, chopped
- 1 bunch collard greens (or spinach)
- 4 tbsp balsamic vinegar
- 1 tbsp honey
- salt & pepper to taste
skillet, saucepan, steamer
Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.
Farmer’s Market Week: Pear-Raspberry Salad
Fresh and fruity.
Pear-Raspberry Salad:
- 8 oz walnut halves
- 1 tbsp oil
- 1 tsp soy sauce
- ¼ tsp ground ginger
- ¼ tsp salt
- ¼ tsp crushed garlic
- 16 oz baby greens
- 2 ripe Bartlett pears
- 1 cup fresh raspberries
- 2 oz blue cheese, crumbled
- 1 cup raspberry vinaigrette dressing
baking dish & serving bowl
In baking dish, toss walnuts with oil, soy, ginger, salt & garlic. Heat in a 250° oven for 30 minutes, stirring occasionally, until walnuts are crisp. In serving bowl add lettuce. Seed and slice pears, add to lettuce, along with raspberries, bleu cheese, & walnuts. Toss with dressing.
