Spicy Tropical Fruited, Soy Glazed Salmon Fillet with Habanero

Spicy Tropical Fruited, Soy Glazed Salmon Fillet with Habanero

In the freezer section of your grocery store they sell frozen fruit juice combinations.  This recipe works well with about any of them, but the Apple, Mango and Passion fruit takes this recipe over the top.  And whatever you do, do not omit the lemon juice and dill it really ties the flavors together. 

1-2 Lb. Salmon fillet, skinned

2 tsp. White pepper

vegetable oil spray

¼ cup Frozen apple, mango and passion fruit juice concentrate, thawed

¼ cup coarse grain Dijon mustard

1 Tbl. Soy sauce

2 tsp. Your favorite habanero sauce, use more for extreme heat

2 tsp lemon zest

1 fresh lemon

1 small bunch fresh dill, chopped

Light the grill.  Remove any pin bones from salmon fillet.  Rinse under cold water quickly and pat dry with a paper towel.  Cut fillet into 6 to 8 individual steaks.  Sprinkle both sides with white pepper.  Spray both sides with vegetable oil spray.  In a small mixing bowl whisk together the fruit juice concentrate, mustard, soy sauce habanero sauce and lemon zest. Turn grill to medium.  Place the salmon steaks on the hot grill with the side that had the skin up.  After about 10-15 seconds gently lift the salmon fillet up from the grill surface and set back down (This keeps the fish from sticking).  After 2 minutes gently turn the steaks and once again gently lift them to prevent sticking.  Spoon the glaze over the fish reserving some for the other side.  Depending on your grill you will need to cook the fish for about 8 more minutes.  The rule for grilling fish is 10 minutes of grilling for each inch of thickness…. more or less!  So after 8 more minutes turn the fish one more time spoon on the remaining glaze and let cook for 30 seconds and remove from grill.  Plate, drizzle a little lemon juice and top with fresh dill.

Serves 6-8

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

My friend Kathryn Elswick gave me a bunch of her fresh cherry and grape tomatoes along with a little fresh basil. I had to make this easy dish. Serve it with fresh bread and a good red zinfandel and hold on to your tastebuds! This is about as good as summer eating gets.

3 C Vine-ripened, orange tomatoes (any vine ripened tomato will also work well)

1/2 C Extra virgin olive oil

2 CLOVES Garlic, pressed

1 TSP Crushed red pepper

20 Fresh basil leaves with buds, torn, not chopped

2 TSP Fresh ground Parmigiano Reggiano cheese

Salt and fresh ground pepper, to taste

1 LB Angel hair pasta

1. Cut tomatoes in half (If using red tomatoes, scrape out seeds). Remove core and chop into about 1/2" chunks.

2. Toss all ingredients except the pasta. Cover, refrigerate and let stand for 30 minutes for flavors to blend.

3. Cook the pasta, drain, add a little olive oil and toss.

4. While pasta is still warm, divide between 4-6 plates (depending on appetite) and top with the cold pomodoro sauce. Offer more Parmigiano Reggiano at table.

Simple Smushy Summer Salad

Simple Smushy Summer Salad

Summertime is almost here. Ahh... the winter visitors are starting to head back home and soon we will get a little peace. The streets are quieting down the and soon life here in the desert will come to it’s annual “Sonoran” snails pace. For me, that is the best time of the year. It requires me to slow down and live the way people have been living in the desert for centuries. Drink a little more water, hide from the sun, take a nap and do what little work is needed in the cool mornings or late afternoon. If you’re new to the area and like to sip on a cold beer while doing those little chores, I will give you a trick that the old timers have been using for as long as anyone can remember. Don’t decide until you try it. Iced beer… I mean pouring your favorite beer into a glass of good store bought ice. Yes, it waters down the beer and that’s the point. In fact, you end up drinking almost as much water as beer. Which will make you feel much better due to the fact that alcohol dehydrates. Now that you’ve got your mind around that idea, try this; one half tomato juice, or your favorite Bloody Mary mix, and half beer on ice. The ice re-hydrates you and the tomato juice keeps your potassium up.

I learned this while working construction, in Phoenix, in my early twenties. We would start as soon as there was enough light to see and then we would work through lunch to avoid an extra half hour in the sun. After work we would stop for a cold beer. All the older guys, who were mostly Latinos, would drink their beer on ice, many with tomato juice. When I asked them about it they told me “in the heat straight beer makes you tired!” So I gave it a try, I felt refreshed and so will you.

The heat can ruin your appetite. So summertime meal preparation is also an acquired skill. Light and fresh is the main idea. Combine that with dishes that are easy to prepare and that don’t heat up the house. Now you’re on the right track.

The following recipe is not only easy and refreshing it’s also fun for the kids to help make. Why? When squishing the little tomatoes they squirt all over the place and to a kid, anything that makes a mess is fun.

Simple Smushy Summer Salad

This is great recipe for gardeners that have too many tomatoes on their hands.

3 C Assorted Tomatoes (you know little ones, big ones, in as many colors as possible)

3/4 C Kalamata Olives, with pits

1/2- 3/4 Cups Fresh Arugula Or Basil

For the Dressing

2 TBL Red Wine Vinegar

1/3 C Extra Virgin Olive Oil

Fresh Ground Black Pepper

If using salad tomatoes cut them up first. If using only the little baby tomatoes no need to cut them. Smash the tomatoes, in a large mixing bowl, until broken up but not pulp, with a large fork or potato masher. Smash the olives on a cutting board with a rolling pin and remove the pits. Add to the tomatoes Toss in arugula or basil. Whisk together oil, vinegar and pepper. Stir in just before serving. Salt to taste.

Also great on cold, oiled, angel hair pasta.

Serves 4-6 as a salad