A couple of weeks ago, I made a recipe that required a few sheets of phyllo dough and then I was stuck with an open roll in the fridge. What to do? What to do? Well, this for one…

Now, you can make this recipe as written, making one galette of each or you can just double the ingredients for the kind of galette you want to make and make 2 of those. The 5 sheets of dough, 1 apple, squirt of lemon and 1 tbsp of butter will make two galettes, no matter which variation you choose.

Apple, Rosemary & Gruyere Galette vs. Apple, Pecan and Cinnamon Galette
5 sheets phyllo dough, thawed
1 apple (I used a gala)
squirt of lemon juice
2 tbsp sugar + 1 tsp cinnamon mixed together
1 handful pecans (about 1/4 cup)
1/2 tsp chopped, fresh rosemary
1 tbsp honey
1/3 cup gruyere, grated
1 tbsp butter, melted

Preheat your oven to 350 degrees F. Lay one piece of phyllo down on a work surface. The long way. You know, horizontally. Cover the other pieces you are not using with a damp paper towel to keep them from drying out. Brush some melted butter on the dough. Sprinkle one half with the cinnamon sugar and one half with a little cheese — just a little.

Add another piece of phyllo down and brush with butter and sprinkle each half. Keep doing this until you’ve used all 5 pieces of dough. Cover with your damp towel.

Next, slice your apple up and squirt with a little lemon. Dived your apple slices in half. To one group, add about 1 tablespoon of your cinnamon-sugar mixture and the pecans. To the other half, add the honey and the rosemary. Toss both to combine. Do the best you can with the honey — it doesn’t really want to toss.

Now, cut the phyllo in half, vertically, seperating into the cinnamon sugar side and the cheese side. Mound the apple-pecan mixture in the middle of the cinnamon sugar dough and the apple-rosemary mixture in the center of the cheese dough. Bring the sides up. It will not cover the filling, just come up the sides a bit.

Brush each with remaining butter and sprinkle a little cinnamon-sugar and cheese on the respective tops.

Into the oven with them! About 30 - 35 minutes.

Let them rest for a moment or two and then nom-nom-nom-nom-nom!

I had a hard time picking my favorite. I think the cinnamon-sugar one would be great with a little vanilla frozen yogurt or ice cream and the cheese one…hmmm…maybe a balsamic reduction drizzle? Hell, they were good just as they were from the oven.

Okay, this will probably be the last post until next week. Wedding-Sunday is fast approaching! Everything seems to be going well and, dare I say it, to plan.

eeek!

I have been lazy. No other excuse. With that out of the way — Oh, little big head. You have such big teeth but you usually have such tasty recipes. Coincidence? I dunno.

If you can score some salmon, this is what you should do with it. I picked some up on sale! at Whole Foods. It was Alaskan salmon that was frozen on the boat and only $10.99 a pound. And it was very good here. I added pasta to the recipe to make it more of a one bowl meal. Also, I like pasta.

Salmon in Lemon Brodetto with Pea Puree
Recipe adapted from Giada De Laurentiis
Lemon Brodetto:
1 tbsp olive oil
1 shallot, diced (you can also use a green onion, if you don’t have a shallot)
1 lemon, juiced
1/2 lemon, zested (use the lemon you’ll be juicing — so you only need one lemon total)
1 cup chicken broth
1/2 tbsp chopped fresh mint leaves

Pea Puree:
1 cup frozen peas, thawed
2 tbsp fresh mint leaves
1 clove garlic
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan
Salt and Pepper to taste

Salmon:
2 tbsp olive oil
2 (6 - 8 ounce) salmon filets
Kosher salt
Freshly ground black pepper

1/2 lb pasta of your choice (orecchiette, rigatoni and penne would all work great)

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat. You can also easily make this ahead of time and just refrigerate until needed. Then rewarm.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside. You will want to warm this before you put it on top of the salmon. In the Spring, you may want to warm this before serving. Not hot, just warm. What I did was pop it in the microwave for about 20 seconds. When it’s all hot and Summery out, I can see using this room temperature or slightly chilled.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. This is also a good point to add your pasta to your boiling water and get that cooked.

Flip the fish and continue cooking for about 4 more minutes more depending on the thickness of the fish, and how you like it cooked. Remove fish from pan and cover with foil until you are ready for it.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 2 shallow dishes.

Add some pasta to each dish. Don’t pile it on like a big bowl of pasta but more like the little pasta - broth bed for the salmon that it will be. Place a salmon piece in each bowl and add a generous spoonful of pea puree. A mint leaf makes a great garnish. Serve immediately.

So, so good.

Oh! Oh! I totally forgot the “secret” ingredient! Based on the Fine Cooking recipe, I added about a tablespoon of honey in the sauce with the lemon, chicken stock & wine. I’ve amended the recipe below!

This was sort of one of those meals where I looked around at what we had and then figured out what to do with it. Chicken breasts? Yes. Capers? Right there. Lemons? Uh-huh. Wine? Well, duh. Feta stuffed green olives that I love-love-love? Oh yeah. So, here we go.

This recipe is also a combination of many different recipes I found online. The fried capers bit is from Fine Cooking magazine and the rest is a little bit Everyday Italian (Little Big Head) and a little bit I love my smoked paprika and I love my Parmesan cheese.

Chicken Piccata with Olives and Fried Capers
2 skinless and boneless chicken breasts, pounded flat*
Kosher salt and freshly ground black pepper
1/4 cup AP flour
1/4 cup Parmesan cheese
1 tsp smoked paprika
3 tbsp extra-virgin olive oil
2 tbsp brined capers, rinsed
1 clove garlic, minced
Juice of 1 big lemon (should be about 3 - 4 tbsp, you may need another lemon if yours isn’t super juicy and/or big)
1/2 cup chicken stock
1/4 cup of white wine (I used a chardonnay)
1 tbsp honey
1 tbsp butter
1/4 cup chopped green olives (rinsed) — stuffed with feta if you’ve got ‘em
1/4 cup fresh parsley, chopped

Combine flour, cheese, and paprika and pour onto a rimmed plate. Season chicken with salt and pepper. Dredge chicken pieces in the flour mixture and shake off excess.

In a large 10 or 12-inch skillet over medium high heat, add the olive oil. When hot add the capers and cook for about 60 seconds until they get a little color.

They will also expand a little, almost pop open a bit. Use a slotted spoon and remove the capers and let drain on a paper towel.

In the remaining oil, add the chicken and cook about 2-3 minutes.

When chicken is browned, flip and cook other side for 3 minutes. Check for doneness with a meat thermometer. You are looking for about 165. Remove and transfer to plate. Cover with foil to keep warm.

If you are making pasta to go with this, now is a good time to have your pot of boiling water and your pasta ready to go. We had spaghetti and some green beans. I added the pasta to the water when the sauce was about 8 minutes from being done and then the green beans to the pasta for the last 3-4 minutes of cooking time.

Okay, now back to the sauce. Reduce heat to medium and add the lemon juice, stock, honey, wine and garlic. Bring to boil, scraping up brown bits from the pan for extra flavor. Reduce for about 10 minutes. Check for seasoning and overall taste. Add more wine, stock or lemon as needed. I have to admit I fiddled a bit here. I added a bit more wine. Tasted. Then added a bit more stock. Then gave it a couple more minutes to reduce. When it is just where you like it, add the fried capers, the olives, parsley and butter. When butter is melted, it’s done.

To serve: plate up some drained pasta and green beans. I thought a large rimmed plate worked well but jwa thought a big bowl might have been better. Pfffftttt…whatever. Give each plate a chicken breast and top with the sauce, dividing it between plates.

This was really, really good. We will definitely be having this again. I was kind of sad I only used two chicken breasts and that there were no leftovers.

* To pound your chicken, Place some plastic wrap over a cutting board and put a chicken breast down. Fold the wrap over the chicken and pound with –
a: a pounding mallet
b: a rolling pin
c: some other instrument of choice

I actually have a metal tenderizing side/flat side mallet that I use. I like it because I can just throw it in the dishwasher. That’s one thing to remember, you might get a little raw chicken on whatever you’re pounding with so make sure that what you are using is washable. Then, pound each breast until it has pretty much doubled in size and is about 1/2 - 1/4 inch thick.

This was so good. It satisfies the hungry-hungry-not-easily-appeased Mexican food craving but also it’s fish so it’s healthy for you. Not a lot more to say. I will let the images do the talking.

Oh, here’s a good thing to know — you will need at least two oranges for this recipe (based on halibut for two people). If your oranges are small or not very juicy you will need maybe three. So, uh, just buy three and be safe.

Chile-Glazed Halibut with Avocado-Tomatillo Sauce
Adapted from Bon Appétit magazine
Glaze
6 tbsp fresh orange juice (about 1 large orange)
6 tbsp honey
1 1/2 teaspoons minced canned chipotle chiles
1 garlic clove, coarsely chopped
1/4 tsp ground cinnamon
1 tbsp chopped cilantro

Sauce
1 large avocado, halved, pitted, peeled
1 big handful cilantro
1/4 cup tomatillo salsa
1/4 cup fresh orange juice (about another large orange, maybe one and a half)
1/4 tsp (or more) hot pepper sauce

Fish
2 6-8 ounce halibut fillets (each about 1 inch thick)
1 tbsp olive oil
1/2 orange with skin, thinly sliced crosswise (if it works out for you well, you can use other half of the orange you used for juice for the avocado sauce)
Ground cumin
1 bell pepper, cut into strips
4 green onions, cut into 4 inch pieces

For glaze: Mix all ingredients in blender or food processor until smooth. Season with salt and pepper.

For Sauce: Combine all ingredients in blender or food processor; blend until smooth.

For fish: Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits.

Heat a grill pan or skillet. Add the olive oil. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side down. Grill for about 2 minutes. Add the bell peppers and green onions to the pan.

Flip over the fish and cover and cook until fish is opaque, about 6 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.

On the side we had black beans and the sauteed bell peppers. Okay, fine, there was also cheese involved. But, this was really one of the most awesome halibut dishes ever. Probably even if there had been no cheese involved. Evah!

If you are like us, you have tons of bananas on your kitchen counter top. Maybe you have one of those nifty banana hangers, but you still have lots of bananas. What can you do with tons of bananas (well, 3)? Make banana bread! Especially if you go to the store and buy more bananas because you think you are out, only to come home and see that there are five, hanging right there and looking at you all accusatory-like.

What then? Well, you wait for three of them to get all dark and past their prime, and then you laugh wickedly as you mash them up in a little bowl. Ma-ha-ha-ha-ha-ha! Victory is mine!

Er, okay then. The topping for this bread is inspired by my favorite scone at Bakery Bar — the fennel seed and raisin scone. If you don’t like fennel seeds, you should probably not use them here…

This is a pretty standard banana bread recipe. I typically replace the oil with apple sauce when I make any quick breads. If you are not into that sort of thing, just use the same amount of vegetable or canola oil for the apple sauce listed below.

Banana Bread with a Brown Sugar & Fennel Crust
1 2/3 cups all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
2 eggs
1/2 cup apple sauce
3 bananas, very ripe, mashed
2 tbsp sour cream
1 tsp vanilla extract
2/3 cup walnuts
2 tbsp golden raisins
3 tbsp brown sugar
1 tsp fennel seeds
Non-stick canola oil spray

Set oven to 350 degrees and spray a loaf pan with no-stick spray. In a small bowl, combine the brown sugar and fennel seeds. Set aside.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a mixer until light and fluffy, about 3-4 minutes.

Add apple sauce, mashed bananas, sour cream and vanilla. Mix until combined.

Fold in dry ingredients and nuts. Pour into your loaf pan and sprinkle with the raisins.

Top with the brown sugar and fennel mixture and give the top a quick spray with canola oil.

Bake for about 45 minutes to 1 hour. Check after 45 minutes. Use a toothpick or knife. You want it to come out fairly clean. If not, back in for a few more minutes. Mine ending up baking for about 55 minutes. You will be greatly tempted not to, but let it cool about 30 minutes before slicing.

So, you might notice that some of the raisins got all dark. The first time this happened to me I was all sad, thinking I had burnt the raisins. Well, don’t worry! Even though they get a little toasty, they taste just fine!

Ah, winter. Sometimes, it seems like the only good thing about the season is blood oranges! Oh, I loves me some blood oranges. In fact, I think I’m going to go on a little lunch-time errand and get a big bag of them.

This is an awesome recipe. And really, it seems pretty healthy too. It’s so colorful and tasty. We had ours over some fettuccine with broccolini on the side. But really, I think it would be pretty good with some crusty bread to sop up all the tomatoey-orangey-winey liquid!

You can of course, substitute regular oranges if you can’t get your hands on blood oranges. Like, if I go to the store and buy them all and there’s none left for you…

Halibut Steamed with Blood Oranges, Tomatoes and Olives
Adapted from a recipe in Bon Appétit
2 blood oranges
2 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
20 cherry tomatoes, halved
3/4 cup dry white wine
1/3 cup sliced, pitted, olives (I used a mix of feta stuffed green and Kalamata olives)
2 6-8 ounce halibut fillets
1/4 cup feta cheese, crumbled
3 tbsp chopped fresh chives

Cut off peel and white pith from oranges. Cut oranges between membranes to release segments. Collect any juice and set aside.

Heat oil in heavy very large skillet over medium-high heat. Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes.

Add tomatoes and wine. Bring to boil. Reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives. Season mixture to taste with salt and pepper.

Sprinkle halibut fillets with salt and pepper. Arrange halibut in single layer atop vegetable mixture in skillet. Cover and simmer gently until halibut is just opaque in center, about 12 minutes.

Alternately, you could lightly sear one side of the halibut first by heating a little olive oil in a second skillet and giving the fish about 2 minutes on one side and then transferring to the pan with the oranges and tomatoes to finish cooking. This is what I did. Just put it seared side up and only give it about 8-10 minutes to simmer in the sauce.

Spoon vegetable mixture onto plates. Top with halibut. Place feta cheese atop vegetable mixture and alongside halibut. Sprinkle with chives and serve.

Oh, so delicious! I think this is one of my most favorite fish recipes ever.

This is a recipe that we tried about a week ago and it was pretty good. That said, I am not 100% sold on Ellie Krieger yet. Like, I had to pop the broiler on for the last few minutes here to get any color on the salmon at all. It’s called roast salmon but it’s pretty much just baked salmon, imho. The broiler thing was a bit annoying as I had already put the salmon in a on-broiler-safe baking dish and had to switch this out for a baking sheet.

The sauce was quite good, though. Especially after I added an orange to the mix. Make sure you get ruby grapefruits or you will be sad and your mouth will pucker up.

So, while I love the idea of someone on Food Network cooking healthy and delicious food, I’ve not completely warmed up to her. I need to try a few more recipes before making a conclusion, I suppose.

Roasted Salmon with Shallot Grapefruit Sauce
Recipe adapted from Ellie Krieger
2 skinless salmon fillets, 7 to 8 ounces each
Salt & pepper
2 ruby red grapefruits
1 orange
2 tsp olive oil
1 tbsp minced shallot
1 tsp freshly grated ginger
2 1/2 tsp honey
Pinch cayenne pepper
2 tsp lemon juice
2 tbsp thinly sliced basil leaves

Preheat the oven to 350 degrees F. Season the salmon with salt and pepper, place on a rimmed baking sheet and roast until almost done, about 13-14 minutes. Turn on the broiler and finish cooking salmon for about 2-3 minutes, until there is a little color on the top.

While the salmon is cooking prepare the sauce. Cut off the top and bottom of one of the grapefruits. Then standing it on end, cut down the skin to remove the pith and peel. Remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and the orange and set the juice aside. It’s okay, you can co-mingle the juices.

In a skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, juices, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.

It looks quite pretty on the plate and it was tasty enough for a simple Friday night dinner. I also recently made a recipe with halibut that hopefully I’ll get up by Wednesday that I liked even more, though! Oh yeah and I made a fish chowder the other week. Hmmm, this may turn into a fish-only week of posts.

Okay, I am turning over a new leaf. I am going to try really, really hard to get back into posting at least 3 times per week. Really!

Here’s a super-good pasta recipe. When we were in Ashland last October, I caught some of Lidia’s Family Table on PBS and fell in love with the recipe. I made it almost immediately when we got back. I loved it. jwa thought the flavors were a little strong, but still liked it. So, this is one of those recipes where half the people think it’s the cat’s pajamas and the other half thing it’s good but not pajama-worthy. Of course, this was a sample size of two, so you know…ymmv.

Linguine with Black Olives, Pine Nuts and Raisins
Recipe from From Lidia’s Family Table,’ by Lidia Matticchio Bastianich
1 pound uncooked capellini OR other thin dry pasta such as spaghettini or linguine (I used wheat linguine)
1/2 cup extra virgin olive oil
5 plump garlic cloves, sliced (about 1/3 cup)
1 1/2 cups oil-cured black olives, pitted and chopped into 1/3-inch pieces
1/2 cup golden raisins
3 tbsp fine long threads of orange zest
2/3 cup fresh-squeezed orange juice
1 cup pine nuts, toasted in a dry pan
Hot water from pasta cooking pot
Salt
1 tbsp chopped fresh Italian parsley
Optional: chopped arugula for a garnish — my addition

Heat a large pot of salted water to boiling. Five minutes before starting sauce, plunge pasta into boiling water. Pour 1/3 cup olive oil into a large skillet, add garlic slices and place over medium-high heat. Cook about 1 1/2 minutes, shaking pan, until garlic starts to color.

Add olives and stir with garlic. Cook another 1 1/2 minutes, shaking pan occasionally, as olives sizzle and caramelize. Add raisins and cook, stirring, 1/2 minute. Stir in orange zest, and cook, stirring, 30 seconds or more, until sizzling.

Carefully pour in orange juice (it will sizzle). Stir to moisten everything. After 20 seconds or so, stir in toasted pine nuts; stir to moisten. When orange juice has nearly evaporated, ladle in 2 cups boiling pasta water. Boil and stir sauce 3 minutes or more (while pasta is cooking). When sauce is reduced by half, stir in 1/4 teaspoon salt. Taste; add more salt if necessary. Stir in another tablespoon olive oil. Reduce heat to keep sauce hot until pasta is ready.

When the pasta is just shy of done, pull it out and add it to the pan with the sauce. Finish the sauce and pasta together in skillet, adding a little more pasta water or reducing it as necessary. Stir in parsley. Remove from heat; toss in a final tablespoon of olive oil. Makes 3 to 4 servings. Top with a little arugula if desired. I liked the green color on top and thought the greens helped lighten the flavor up a bit.

Okay. Coming up next week: Fruitcake update, December’s WCC post and lima bean-tarragon soup.

I have always been fruitcake-curious. So, this year, I decided what the hell, I’ll make one. The recipe is Alton Brown’s Free Range Fruitcake. And I made a special trip (to Trader Joe’s) for all the dried fruit and everything. We had the rum and the brandy already. Go figure.

This is a Part I, as I will have to baste the fruitcake(s) with brandy every 2-3 days for the next 2-3 weeks. How fun! It’s like an ongoing project with alcohol.

AB’s Free Range Fruitcake
1 cup golden raisins
1 cup currants
1/2 cup dried cranberries
1/2 cup dried blueberries
1/2 cup dried cherries
1/2 cup dried apricots, chopped (I used dried peaches)
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum (I used dark rum)
1 cup sugar
1 1/4 sticks (not cups!) unsalted butter (that’s 10 tbsp)
1 cup apple juice
1/4 tsp ground cloves (or 6 whole cloves, ground)
6 allspice berries, ground (I had whole allspice berries but I was too lazy to clean out my coffee grinder,and grind them, so I just skipped them)
1 tsp ground cinnamon
1 tsp ground ginger
1 3/4 cups all purpose flour
1 1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
1/4 cup toasted pecans, broken
1/4 cup toasted hazelnuts, broken
Brandy for basting and/or spritzing

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit. I went the microwave route — it worked fine!

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. At this point, I must confess, I grabbed a spoon and tasted it. Wow. It was so good! I was on the phone with my mom at the time (who likes fruitcake, btw) and told her how good it was as well. She is looking forward to trying some when she is here for Christmas.

So, remove your pot of fruit, rum and butter from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.) Heat oven to 325 degrees.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Here, I used half toasted hazelnuts and half pecans. About 1/2 cup total.

Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. But here’s the thing — I had enough batter for 2 loaf pans! They each got filled up about 2/3’s of the way but it would have been way too much for one pan. If you’ve got a huge loaf pan, you might be fine with just one. Since my loaf pans were of the slightly smaller variety and not filled all the way up, mine were done in about 42-45 minutes. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it’s done.

If the toothpick (or knife) does not com out clean, bake another 5-10 minutes, and check again. Remove cake(s) from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan. My cakes came out pretty easily. I ran a knife around the edges and the used a metal spatula to start lifting up from the sides and loosening the cakes from the bottom. Then I turned them upside-down and out they came.

When cake is completely cooled, seal in a tight sealing, food safe container. I am using freezer bags. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake’s flavor will enhance considerably over the next two - three weeks. Come Christmas time, you will have one tasty, boozey cake! Hooray!

Okay, so I’ll probably do a mini-update each week on my fruitcakes basting until Christmas. Stay tuned…

Okay, vacations are hard. I mean, it’s hard to get into the posting habit after a break. But I’ll try my best.

The other night — fine, last Sunday — jwa and I had some grilled salmon and a salsa with avocado, pomegranate seeds and grapefruit. This is a recipe I came across last year at the blog Frugal Cuisine, and one that I so fell in love with that I made as part of Christmas dinner. Recently, I thought it might go well with salmon. It did. In addition to the pomm, avocado and grapefruit, I added a bit of diced red onion and chopped cilantro for this version.

And we’ll probably have it again on Christmas. So good.

Grilled Salmon w/ Pomegranate, Avocado & Grapefruit
1 grapefruit
1 pomegranate (you’ll have some seeds leftover)
2 tbsp finely diced red onion
1 avocado, peeled and diced
1 handful cilantro, chopped
2 salmon fillets
another handful of cilantro
1/4 cup olive oil
2 tbsp white wine vinegar
2 cloves garlic
salt and pepper

To start, I made a quick marinade by combining the olive oil, vinegar, 1 handful cilantro, a little red onion and garlic in a food processor. Then, I marinaded the salmon in the fridge for a couple of hours.

To make the salsa peel and cut the segments out of the grapefruit. Cut those in half and toss with any grapefruit juice that has accumulated on your cutting board, a little diced red onion, the avocado, a little red onion and the chopped cilantro. Add maybe half your pomm seeds. Season a little with salt and pepper. Let it hang out while you cook your fish.

Heat up a grill (or other) pan and cook the salmon (season it first with salt and pepper) about 3-5 minutes per side, depending on the thickness. I did mine about 5 minutes and then 4 minutes on the other side. Remove from the pan and cover with foil. Let it sit for about 5 minutes.

Put a salmon fillet on each plate and top with the salsa. We had this with a side of steamed broccoli. Healthy!

Now, pass the Christmas cookies…

PS: Hooray for Hadley August!