"Follow your bliss and don't be afraid, and doors will open where you didn't know they were going to be." ~ Joseph Campbell
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
This is delivery week for our son's tomatobook homegrown tomato plants. Some varieties are sold out but he still has some varieties left in case anyone wants to order. I delivered his first plants for pickup at my open house last weekend. The gardener who ordered them was impressed with how strong and healthy the plants looked and so was I. Actually, so were other people attending the open house… they asked if I had more to sell!
RECIPE OF THE WEEK
With tomatoes on the brain and spring grilling season here this salmon recipe from eatingwell.com sounded really good… and it was. It will probably taste even better when homegrown tomatoes are in season! (The fillet I used in the photo is smaller than the recipe, about one pound… used one big hot house tomato.)
GRILLED SALMON with Tomatoes and Basil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 salmon filet, about 1 1/2 pounds
- 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
- 2 medium tomatoes, thinly sliced
- 1/4 teaspoon freshly ground pepper
Preheat grill to medium.
Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef's knife or spoon until a paste forms. Transfer to a small bowl and stir in oil.
Check the salmon for pin bones and remove if necessary. Create a 'pan' of double weight aluminum foil large enough for the salmon filet; coat with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
Transfer the salmon on the foil to the the grill. Grill until the fish flakes easily, 10-12 minutes. Transfer to a serving platter and sprinkle with the remaining 1/4 cup basil.