Give your next salmon this Cuban-style treatment. Cover it briefly in a citrusy, spiced up marinade, then grill it and serve it with mixed greens studded with hearts of palm and tomato.
That might be enough of a meal for you, but this rice salad makes a nice side in addition. It’s fresh and light, with an Asian slant and a fantastic woodsy flavor from the shiitakes.
1/4 cup extra-virgin olive oil
Juice of 2 lemons or limes
2 large cloves garlic, minced
2 large shallots, minced
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 bunch cilantro, roughly chopped
4 6-ounce salmon fillets
1 14-ounce can hearts of palm, cut into 1-inch pieces
1 pint grape tomatoes, halved
Vegetable oil, for brushing
2 cups mixed salad greens
1. Preheat a grill to medium high.
2. In a large bowl or a resealable plastic bag, whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic, shallots, cumin, cayenne, 1 teaspoon salt and half of the cilantro. Add the salmon and turn to coat. Let marinate 15 minutes at room temperature.
3. Meanwhile, toss the hearts of palm and tomatoes in a bowl with the remaining 2 tablespoons olive oil, the juice of the remaining lemon, and the rest of the cilantro. Season with salt.
4. Brush the grill with vegetable oil. Cook the salmon, round side down, until marked on the bottom, about 4 minutes. Turn and continue grilling until marked on the other side and cooked through, 2 to 3 more minutes.
5. Divide the salmon among plates. Serve with the greens and hearts of palm salad; drizzle the juices from the salad over the greens.
Recipe from Food Network Magazine
1 Tbs honey
1 cup long-grain rice
1 Tbs sesame oil
1 Tbs vegetable oil
4 ounces shiitake mushrooms, stemmed and sliced thin
1 cup frozen peas
3 Tbs rice vinegar
3 ounces snow peas (about 1 cup), trimmed and halved
1 garlic clove, minced
2 tsp grated fresh ginger
1. Bring 4 quarts water to boil in a large pot. add 2 teaspoons salt and rice to boiling water and cook, uncovered, until tender, 10 to 15 minutes. Drain rice and cool completely.
2. Heat vegetable oil in a large skillet over medium heat until shimmering. Cook mushrooms, covered, until softened, about 2 minutes. Remove lid, add peas, and cook until peas are bright green, about 2 minutes. Add ginger and garlic and cook about 30 seconds. Off heat, stir in vinegar, sesame oil, and honey.
3. Pour mushroom mixture over cooled rice and toss until combined. Season with salt. Serve warm or at room temperature.
Serves 4 to 6
Recipe from Cook’s Country Magazine
Let’s keep things hot with Fever Fever.
‘Mystery Of Love’ how do I love you, let me count the ways.
I lost count.
“These aching eyes can’t see no more
This dying heart can’t beat no more, can’t beat no more
And these cold, bare feet are swept up off the street
And these hands find themselves inside yours”
And who hasn’t lived through these words?
“Let’s go back to where we were
Let’s go back to where we were before
This whole broken-hearted mess”
This is pretty gorgeous, too.
Check out Fever Fever on the band’s Website (which might induce seizures in those of you predisposed to that sort of thing), where you can learn upcoming US tour dates and buy their music.