Grilled Salmon Fillets with Mango-Cucumber Salsa
Broiled Grapefruit
Baked Dijon Salmon
About Yellow Tomatoes
Yellow Tomato Soup
Grilled Chicken Breasts with Roasted Yellow Tomato Sauce
How to Roast a Pumpkin
Spicy Roast Pumpkin
Grilled Salmon Fillets with Mango-Cucumber Salsa
Fresh fruit salsa is a refreshing accompaniment to grilled fish, especially salmon. This salty, sweet and tangy mango mixture, spiked with cumin and cayenne, gets an added crunch from diced cucumber and bell pepper. So the flavors can develop, make the salsa 1 to 2 hours in advance, but not much more, as the mango will become too soft.
1 large ripe mango, peeled, seeded and diced
1 large cucumber, peeled, seeded and finely diced
1 small garlic clove, minced
Juice of 1 lime
1/8 tsp. ground cumin
1 cup chopped green onions, green portion only
1/2 cup diced red bell pepper
1/4 tsp. cayenne pepper
1 Tbs. chopped fresh cilantro
2 Tbs. extra-virgin olive oil, plus more for grilling
Salt and freshly ground black pepper, to taste
4 salmon fillets, each 6 oz.
In a large nonreactive bowl, stir together the mango, cucumber, garlic, lime juice, cumin, green onions, bell pepper, cayenne pepper, cilantro, the 2 Tbs. olive oil, salt and black pepper. Taste and adjust the seasonings. Set aside, stirring occasionally, until ready to use.
Prepare a hot fire in a grill.
Season the salmon fillets with salt and black pepper and brush both sides with olive oil. Arrange the salmon, skin side down, on the grill and cook until the skin is crisp and lightly browned, 3 to 4 minutes. Using tongs, carefully turn the salmon over and continue cooking until it is opaque throughout and lightly browned, 3 to 5 minutes more, or until done to your liking.
Transfer the salmon to a warmed platter. Serve immediately and pass the salsa alongside. Serves 4. Williams-Sonoma Kitchen.
Broiled Grapefruit
4 grapefruit
1 tablespoon ground cinnamon
1 tablespoon white sugar
4 teaspoons butter
Preheat your oven’s broiler.
Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.
Baked Dijon Salmon
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
About Yellow Tomatoes
The difference in yellow and red tomatoes is not just color. The nutritional profile of yellow tomatoes is slightly different from that of red tomatoes. Yellow tomatoes have lots of niacin and folate, less vitamin C, and less lycopene than red tomatoes. Perhaps most importantly, yellow tomatoes are lower in acid than red tomatoes.
Yellow Tomato Soup
Bon Appétit | April 2001 Sia’s, Duluth, GA
1 large onion, chopped (about 2 1/2 cups)
6 bacon slices (about 5 ounces), chopped
5 cups chopped yellow tomatoes (about 2 pounds)
2 garlic cloves, minced
1/2 cup dry Sherry
1/2 cup dry white wine
4 cups chicken stock or canned low-salt chicken broth
2 teaspoons minced canned chipotle chilies*
1 tablespoon fresh chopped oregano leaves
1/2 cup whipping cream
Sauté onion and bacon in heavy large pot over medium heat until onion is tender and beginning to brown, about 15 minutes. Add tomatoes and garlic and simmer until tomatoes are tender and juicy, stirring occasionally, about 20 minutes. Add Sherry and wine; simmer 5 minutes. Add stock and simmer until mixture is reduced to 6 1/2 cups, about 15 minutes. Stir in chipotle chilies and oregano. Working in batches, puree soup in blender. Return to pot. Add cream and stir until heated through. Season to taste with salt and pepper and serve.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Grilled Chicken Breasts with Roasted Yellow Tomato Sauce
By Mayo Clinic staff Serves 4
4 yellow tomatoes, halved crosswise and seeded
1 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon balsamic vinegar
3 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves, each about 5 ounces
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1 tablespoon chopped fresh thyme
Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Arrange the tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes.
In a small frying pan, heat the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Remove from the heat and set aside.
Core and peel the tomatoes. In a blender or food processor, combine the tomatoes, the garlic with the oil, and the vinegar. Pulse until well blended. Stir in 1 tablespoon of the basil and 1/8 teaspoon of the pepper.
Sprinkle the chicken breasts with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. In a shallow dish, stir together the parsley, thyme and the remaining 2 tablespoons basil. Dredge the chicken in the herb mixture, coating completely. Grill or broil the chicken, turning once, until browned on both sides and no longer pink on the inside, about 4 minutes on each side.
Transfer the chicken breasts to warmed individual plates. Spoon the tomato sauce on top, dividing evenly. Serve immediately.
How to Roast a Pumpkin
Choose a firm, small pie pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter
Rinse the pumpkin under warm water, removing any dirt or debris
Cut the pumpkin in half on a large cutting board, with a sharp knife
Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge
Lay the pumpkin face side down in a large baking dish
Cover with 1/4 inch water
Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check
Remove from oven and scoop out insides, discarding skin
Store in refrigerator in a glass mason jar
Keeps for 5 days in refrigerator (at the ready for your pie, muffin and custard endeavors)
This preparation technique applies to any winter squash: butternut, buttercup, acorn, kabocha, hubbard, and more. I often substitute these squash in my recipes that call for pumpkin which works very well.
Spicy Roast Pumpkin
2 lbs fresh pumpkin, peeled & seeded
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin or 1 teaspoon cumin seed
Pre-heat oven to 200 C or 400°F.
Quarter and then carefully peel and seed the pumpkin.
Cut into chunky 2” cubes.
Place pumpkin into a large & sturdy roasting tray.
Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!
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