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Trying not to let this blog completely die away... let me tell you about what we had for dinner tonight: Salmon fillet marinated in lime/garlic/jalapeno (baked, though it was supposed to be grilled, but lots of rain adjusted those plans) topped with homemade tomato salsa!
This is a perfect summer meal!
I'm feeling a little too lazy to get off the couch and give you exact measurements, besides, it's flexible, so here's how to make it:
Take 1-2 jalapenos and 5 cloves of garlic (UNpeeled) and heat in a dry skillet until black and blistered on the sides. Let cool. Peel the garlic, and stem the jalapeno. **Depending on how hot your jalapenos are, you may want to seed them, too. If we get them from the store, we usually leave the seeds in one of them at least, but today's were from the farmer's market and we suspected they would be hotter and so seeded both - it was still plenty hot for our 'medium' salsa-loving tastes.**
Using a blender, pulverize the garlic and jalapenos with 1/3 c. lime juice until completely liquid.
Put your salmon fillet (we used 1.3 lb for two people - the girls don't like it, which gave very generous servings and ~one serving left-over) in a greased glass pan (if you're going to bake it) or an ungreased glass pan if you're not baking it, and pour over some of the pulverized liquid to cover it with just a little. **Make sure you save the rest because it's what makes the salsa awesome!
Set the salmon aside to marinade for just a short time while you make the salsa.
Finely chop ~1/2 a red onion (we actually didn't have this and used a shallot instead this time, but usually make with the red onion) and rinse the onion in a strainer under running water. Let drain and add to salsa bowl. Then cut up as many tomatoes as you want - the more varieties and colors the better! We love it with some yellow cherry tomatoes (Lemon drop!) and some other red varieties. This is a great use for heirloom tomatoes and all sorts of new varieties from the farmer's market or your garden! I don't really know how many tomatoes to tell you... we maybe used ~5 smaller red tomatoes and ~3/4 pint of small yellow cherry tomatoes.
Mix, add salt to taste (takes more than you might guess ~3/4 t??), and chopped cilantro (how much looks good to you!).
Then, add in some of the pulverized garlic/pepper/lime juice mixture that was left over (not from the raw fish pan!!) Start with very little and taste - it can get hot quickly, depending on how hot your peppers were.
Cook the salmon on the grill (best option) or oven until done to your taste.
Serve with the homemade salsa piled on the salmon and with tortilla chips to eat up the rest of the salsa! (Like most fresh tomato salsas this one doesn't last very well beyond this first day, so don't make it ahead of time and be prepared to eat it all - not usually a problem in our house!)
We did try to take a picture, though because of the rain outside the light isn't the greatest. We also had biscuits and salads to round out the meal.
This is one of my favorite summer meals and is adapted from a Rick Bayless recipe from this book:
http://www.rickbayless.com/cookbooks/mexicooneplate.html
This is a perfect summer meal!
I'm feeling a little too lazy to get off the couch and give you exact measurements, besides, it's flexible, so here's how to make it:
Take 1-2 jalapenos and 5 cloves of garlic (UNpeeled) and heat in a dry skillet until black and blistered on the sides. Let cool. Peel the garlic, and stem the jalapeno. **Depending on how hot your jalapenos are, you may want to seed them, too. If we get them from the store, we usually leave the seeds in one of them at least, but today's were from the farmer's market and we suspected they would be hotter and so seeded both - it was still plenty hot for our 'medium' salsa-loving tastes.**
Using a blender, pulverize the garlic and jalapenos with 1/3 c. lime juice until completely liquid.
Put your salmon fillet (we used 1.3 lb for two people - the girls don't like it, which gave very generous servings and ~one serving left-over) in a greased glass pan (if you're going to bake it) or an ungreased glass pan if you're not baking it, and pour over some of the pulverized liquid to cover it with just a little. **Make sure you save the rest because it's what makes the salsa awesome!
Set the salmon aside to marinade for just a short time while you make the salsa.
Finely chop ~1/2 a red onion (we actually didn't have this and used a shallot instead this time, but usually make with the red onion) and rinse the onion in a strainer under running water. Let drain and add to salsa bowl. Then cut up as many tomatoes as you want - the more varieties and colors the better! We love it with some yellow cherry tomatoes (Lemon drop!) and some other red varieties. This is a great use for heirloom tomatoes and all sorts of new varieties from the farmer's market or your garden! I don't really know how many tomatoes to tell you... we maybe used ~5 smaller red tomatoes and ~3/4 pint of small yellow cherry tomatoes.
Mix, add salt to taste (takes more than you might guess ~3/4 t??), and chopped cilantro (how much looks good to you!).
Then, add in some of the pulverized garlic/pepper/lime juice mixture that was left over (not from the raw fish pan!!) Start with very little and taste - it can get hot quickly, depending on how hot your peppers were.
Cook the salmon on the grill (best option) or oven until done to your taste.
Serve with the homemade salsa piled on the salmon and with tortilla chips to eat up the rest of the salsa! (Like most fresh tomato salsas this one doesn't last very well beyond this first day, so don't make it ahead of time and be prepared to eat it all - not usually a problem in our house!)
We did try to take a picture, though because of the rain outside the light isn't the greatest. We also had biscuits and salads to round out the meal.
This is one of my favorite summer meals and is adapted from a Rick Bayless recipe from this book:
http://www.rickbayless.com/cookbooks/mexicooneplate.html
(side note: Aaron, have you been to his restaurant in Chicago??? I really want to go sometime!)
(another note: not my beer in the picture above! but I heard it was a good pairing - Leinnie's Sunset Wheat)
1 comment:
Sounds great, Kate! I have that cookbook, I need to pull it out again, its so easy to get in a rut!
We have been to Frontera Grill, but no reservations unless a bigger group, so LONG waits. High end sister restaurant does take reservations, but $$$$$!!!!
Aunt Jane
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