Planked Salmon with Indian Spices and Raita

Planked Salmon with Indian Spices
During the summer, there’s not much that makes me happier than sitting outside with a glass of wine in my hand while the entire dinner cooks on the grill – this is a recipe that allow you to do just that.

Using a cedar plank to grill salmon has a few bonuses: It adds a distinctive smoky flavor, it’s an easier way to cook fragile salmon fillets on the grill, and it makes a great presentation on the table.

Grilling corn for the accompanying relish pulls everything together with the salmon, along with an Indian-inspired spice butter and cooling yogurt raita on the side.

Planked Salmon with Indian Spices and Raita

Serving Size: serves 4

Ingredients

  • 4 ears corn, shucked
  • 1 serrano chile pepper
  • 2 teaspoons fresh lime juice
  • Salt and freshly ground black pepper
  • 2 teaspoons tandoori spice mix *
  • ¼ cup butter, softened
  • 1 ½ pounds skin-on salmon filet
  • 1 cup Greek yogurt
  • ¼ cup chopped seedless cucumber
  • 3 tablespoons chopped fresh cilantro

Instructions

  1. Soak a cedar grilling plank in a shallow pan of water (a roasting pan works well) until saturated, at least 2 hours ahead of cooking.
  2. Prepare a charcoal grill for indirect grilling or heat a gas grill to medium high. Roast the corn on the grill until browned on all sides, turning every few minutes. Cool, then slice the kernels off the cobs with a sharp knife. Combine the corn, chile, lime juice, salt and pepper to taste in a bowl.
  3. Put the cedar plank on the grill rack and heat until it begins to brown, about 5 minutes.
  4. Mash together the spice mix and butter until blended. Lay the salmon on the cedar plank and season with salt and pepper. Smear the butter over the salmon and place the plank back on the grill. Cover the grill and cook 12 – 15 minutes, or until the salmon is translucent and begins to flake.
  5. Stir together the yogurt, cucumber and cilantro.
  6. Cut the salmon into 4 portions, but not through the skin. Slide each portion off the skin with a spatula. Serve the salmon with some corn relish and raita on the side.

Notes

* To make your own tandoori spice blend stir together ¼ teaspoon each ground cumin, turmeric, ginger, coriander, paprika and cayenne pepper.

http://familystylefood.com/2012/08/planked-salmon-with-indian-spices-and-raita/

Scallop Salad with Lime and Grilled Mango

I spent many years living in South Florida, where aside from meeting healthy green iguanas on my patio, I truly tasted mangoes for the first time. Coming from non-tropical New England where I grew up I’d thought I knew how a fresh mango was to eat – mushy, stringy and overwhelmingly musky-tasting – not very sexy. It wasn’t until a co-worker of mine in Miami brought me some drippingly sweet, ripe mangoes from the huge tree that grew over her backyard that my thoughts about mangoes were completely turned around.

I don’t live anywhere near a mango tree these days, but at least better-tasting mango varieties that can stand up to travel are making their way into our markets. I love the Ataulfo or Champagne mangoes that are in season right now. They are virtually fiber-free and have the perfect ratio of sweet to tangy.

I enjoy making a meal out of salad, but dinner for me cannot be just a bowl of plain greens. I seared some super-fresh sea scallops briefly on the grill along with some mango, and drizzled it all with a sweet-tart lime dressing – this is a great summer dinner.

Scallop Salad with Lime and Grilled Mango

Serving Size: serves 4

Ingredients

  • ¼ cup fresh lime juice
  • 1 tablespoon agave nectar or honey
  • Pinch cayenne pepper
  • Salt
  • 16 large dry-packed sea scallops
  • Freshly ground black pepper
  • 3 small, ripe mangoes (such as Ataulfo)
  • 2 tablespoons butter or olive oil
  • 4 cups baby spinach leaves
  • ½ head radicchio, thinly sliced
  • 1 avocado, pitted, peeled and diced
  • 4 scallions, root ends trimmed and chopped

Instructions

  1. Whisk together the lime juice, agave, cayenne and ¼ teaspoon salt in a small bowl. Pat the scallops dry with a towel; sprinkle both sides with salt and black pepper to taste.
  2. Stand each mango stem side up on a cutting board with the wider sides facing away from you; slice off the two “cheeks” on either side of the stem, cutting close to the pit – you should have 6 pieces (save the remaining mango flesh for another use); peel each piece and slice in half lengthwise.
  3. Heat a heavy skillet, preferably with ridges, over medium-high heat. Add 1 tablespoon butter or oil to the pan. Arrange the mango slices in the pan and cook for a few minutes on each side, just until browned. Remove and set aside.
  4. Add the remaining tablespoon butter or oil to the pan; add the scallops and sear until they’re nicely browned, 2-3 minutes per side. Pour in the lime juice mixture and turn off the heat, swirling to blend the juices.
  5. Arrange some spinach, radicchio and avocado on each of 4 plates. Top each serving with 4 scallops and 4 mango slices; drizzle with the pan juices and sprinkle with the scallions.

Notes

Shrimp would be a perfect substitute for scallops.

http://familystylefood.com/2012/06/scallop-salad-with-lime-and-grilled-mango/

Provencal Fish in Parchment

Ever since people discovered fire and started cooking, foods that weren’t great candidates for roasting over an open flame – like sides of meat- were probably protected by some kind of wrapper: banana leaves, plant husks, pieces of animal fat or whatever happened to be handy and available.

The method of enclosing food in a parchment paper package, en papillote, is ingenious when you think about it.  Every ingredient in the package steams and bastes in its own juices, enhancing taste and preserving nutrients. It’s pure, simple and maybe best of all there’s no pan to clean! Well, not counting the baking sheet…

This recipe layers essential Provençal flavors of tomatoes, fennel and garlic. I like to use delicate, quicker-cooking fish like sole, snapper or sea bass. Combined with vegetables the whole package cook in just 10 minutes, and the resulting light, buttery sauce is deliciously like bouillabaisse. Serve the fish packages with some crusty bread alongside to enjoy every drop of the sauce.

Provencal Fish in Parchment

Serving Size: serves 4

Ingredients

  • 1 pint cherry or grape tomatoes, quartered
  • 1 garlic clove, finely chopped
  • ½ teaspoon fennel seeds, crushed
  • 2 teaspoons olive oil
  • Salt
  • 1 fresh fennel bulb, stems trimmed and fronds reserved
  • 1 teaspoon fresh lemon juice
  • 1 small white onion, very thinly sliced
  • 1 pound sole fillets
  • 2 tablespoons fresh tarragon leaves
  • 4 tablespoons butter
  • 4 teaspoons anise-flavored liqueur such as Pernod or Ricard

Instructions

  1. Preheat oven to 450 degrees.
  2. Toss the tomatoes with the garlic, fennel seed, 1 teaspoon of the olive oil and a pinch of salt in a bowl.
  3. Remove the tough outer layer from the fennel bulb. Thinly shave the fennel with a mandoline or a sharp knife and combine in another bowl with the remaining teaspoon oil, pinch of salt, lemon juice and the onion.
  4. Fold 4 pieces of parchment paper (12 x 17 inches) in half, then open them flat on a work surface. Place some of the tomatoes (about ¼ cup) on the sheet to one side of the fold. Place a portion of sole over the tomatoes; season the sole with salt and top with the fennel mixture, some tarragon, 1 tablespoon butter and 1 teaspoon of the Pernod if using.
  5. Fold the parchment to close. Starting at a corner, make overlapping pleated folds all around to form a half-moon shaped package.
  6. Repeat the process with the remaining sheets of parchment, tomatoes, sole, fennel, tarragon, butter and Pernod. (The packages can be prepared ahead and refrigerated up to 4 hours in advance of baking).
  7. Place the packages on a baking sheet and bake for 10 minutes. Transfer the packages to serving plates and cut open with scissors – sprinkle the fish with reserved fennel fronds and serve immediately.
http://familystylefood.com/2012/04/provencal-fish-in-parchment/