Tuesday, June 21, 2011

Sweet and Smoky Grilled Salmon with Farmer’s Market Squash

Sweet and Smoky Grilled Salmon with Farmer’s Market Squash

Lack of a colorful plate of nutritious food for dinner made me homesick.

I worked out of town last week, and had neither the time nor inclination to cook. Mostly I wanted to curl up in bed when the day was a wrap. At home, I had been in the habit of stocking the fridge with market produce so there would be inspiring options for dinner. Away, I relied on yogurt and berries and whatever we ordered for lunch to see me through. I couldn’t fathom eating fast food just because I was hurried and hungry.

Getting into the farmer’s market habit tends to make you picky about what goes on your plate. I’m spoiled; we go to one on Saturday and another on Wednesday.  That way, there is fresh food at both ends of the week. And I don’t mind saying that I feel healthier than ever.

Coming home, I was in market frenzy.  No sleeping late on Saturday; I had to get there. This week’s bounty of yellow squash, fresh herbs, and a tub of fresh chevre inspired the following recipe.  I also took away fennel, sweet onion, local sausage and a couple of pints of cherries, which I intend to grill for a condiment to go with the sausage. Stay tuned for the next farmer’s market adventure.

Grilled Yellow Squash Roulades
2 large yellow squash
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
Local chevre
Parsley Mint Pistachio Pesto (recipe follows)

Preheat grill. Trim each squash; cut into 1/4-inch-thick lengthwise slices. Brush with olive oil and sprinkle with salt and pepper. Grill squash slices until lightly marked and tender, about 2 minutes on each side. Transfer to a plate. 
         While squash is warm, spoon a dollop of goat cheese and pesto on one end of each slice and roll up slices loosely.  Makes 2 servings.

Pistachio Parsley Mint Pesto:
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh mint
2 tablespoons finely chopped roasted shelled pistachios
1 tablespoon freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1/4 teaspoon grated lemon rind
1 small clove garlic, minced
Coarse salt and freshly ground pepper

         Place first 7 ingredients in a small bowl and mix well. Season to taste the salt and pepper.  Makes about 1/2 cup.

Brown Sugar Grilled Salmon
2 tablespoons packed light brown sugar
1 tablespoon smoked or sweet paprika
1 tablespoon minced fresh thyme
1 teaspoon coarse salt
2 (5- to 6-ounce) salmon filets (1 to 1 1/4 inches thick)
Mix brown sugar, paprika, thyme, and salt; rub on all but skin sides of salmon. Let stand 15 minutes.
Preheat grill.  Place salmon, skin sides up, on oiled grill rack. Cover and grill 2 minutes.  Turn salmon and grill to desired doneness, about 4 minutes for slightly pink in center. Makes 2 servings.

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debby maugans
from the author of Small-Batch
Birmingham News   Table
Small Batch Bistro
Asheville City Market