Saturday, August 6, 2011

Salmon with Good Sides

Using the bounty from the market today,  here is tonight's menu:

Wild Alaskan Salmon
Roasted Summer Squash and Red Onions
Roasted Cherry Tomatoes with Fresh Thyme

Wild Alaskan Salmon
1 lb salmon fillet
1/2 T  paprika
1/2  T ground nutmeg
1/2  T  chili powder
1/2  T  garlic powder
1/2  T kosher salt
1  T light brown sugar
1 T fresh ground black pepper
Extra-virgin olive oil


Combine all spices. Generously rub the spice mixture on the flesh side of the salmon and drizzle with a light coat of oil. Place the salmon on the grill, flesh side first. Let cook for about 7 to 10 minutes each side. OR, cook on stove top if it's raining and you don't want to go outside which is what happened to me! Be careful and watch as mine good a little more "blackened" than I intended as my salmon was not all that thick. If your salmon is thinner, maybe turn after 3 minutes or so.

 Roasted Summer Squash with Red Onions

2 medium squash cut in half long ways and then into half moons
1/2 red onion sliced into thin wedges
olive oil, salt and pepper
minced fresh garlic (2 small cloves)
Pesto--either homemade or a couple of T from a jar--thinned with some olive oil

Put cut up squash into bowl, add garlic, salt and pepper, and olive oil (a couple of T) stir around and then spread out on a large jelly roll pan.

Roast at 425 for 30 minutes. When it comes out of oven put into bowl and add the pesto and combine.

Roasted Cherry Tomatoes
Half the tomatoes end to end, put in bowl, stir in salt and pepper,some olive oil , and fresh thyme. Turn out onto cookie sheet and roast at 425 about 20 minutes.

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