Sunday, September 14, 2008

Grilled Wild Salmon with Preserved Lemon Relish

Sounds Great but not tried yet

Grilled Wild Salmon with Preserved Lemon Relish
Posted by Elise on Sep 10, 2008

Fresh fish should be cooked the day you get it. Now, according to my favorite grilling experts, Andrew Scholss and David Joachim (Mastering the Grill, excellent book, must have if you are into grilling), wild salmon is great to grill whole, and easier to do so than farmed salmon, because it tends to be thinner, easier to cook through without getting dried out on the edges.
I packed this salmon with chopped preserved lemons, parsley, dill, and shallots, and grilled it on our gas grill. It was outstanding. One of the best salmon meals we've ever had. Leftovers great the next day with bread and butter pickles. Note, we often get our fish from Whole Foods, and unless you specifically ask for it, they sometimes forget to remove the scales before they hand you the fish. (This is not just in Sacramento, I've heard complaints from a friend in Boston too.) Bad, bad, bad, on the part of Whole Foods or any fish monger. You really shouldn't have to ask, this should be done for you. But, in case it isn't, you'll want to remove the scales yourself before cooking the fish.

Grilled Wild Salmon with Preserved Lemon Relish Recipe

Preserved lemons are lemons that have been preserved in salt. They are used often in Moroccan cooking. You can get them at specialty markets, or you can make them yourself. If you do not have access to preserved lemons, for this recipe you can use the grated zest from 2 lemons and 2 Tbsp of lemon juice instead.


One whole (4 pounds) or half (2 pounds) of a wild-caught salmon, gutted, cleaned, skin on, scales removed
Olive oil
Fresh squeezed lemon juice
Relish Ingredients
2 whole preserved lemons, rinsed of excess salt, seeds removed, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped shallots
1 teaspoon olive oil
1/2 teaspoon lemon juice
Ground black pepper


1 Prepare relish. Combine all relish ingredients into a small bowl.

2 Preheat grill for indirect heat.

3 Check to make sure the scales have been removed from the salmon's skin. If scales remain, use edge of a large spoon, scrape against the sides of the fish, in the direction of tail to head, to remove any fish scales that may still be on the fish. (Best to work over a sink, as the scales tend to fly all over the place.) Rinse fish with cold water and pat dry.

4 Put 1-inch deep, diagonal cuts in sides of the salmon, spaced 1 1/2 to 2 inches apart. Stuff the cuts well with relish. Stuff cavity with relish. (Note that if this uses up all of your relish, you may want to make another batch of it to serve alongside the fish.) Squeeze some lemon juice over the fish. Rub olive oil generously all over the fish (this will help keep it from sticking to the grill grates). Tie up the fish with kitchen string, to help hold it together while grilling.

5 When the grill is good and hot, oil the grill grates. (Use tongs to spread oil over the grates with a folded up and oil-soaked paper towel.) Grill on indirect heat (away from coals or not directly over flame) for 20-30 min, turning half way. Try to keep the grill temperature at 350°F-375°F.

Use a meat thermometer to test the fish, inserted into the deepest part. The fish is done when the internal temperature of the fish is 130°F.
If the skin comes off when you flip the fish, or when you remove the salmon from the grill, don't worry about it. Just peel it off before serving.

Serve with remaining fresh relish. A 2 lb half-whole salmon will serve 4. A whole 4 pound salmon will serve 8.

Summer Garden Lentil and Pasta Salad

Summer Garden Lentil and Pasta Salad

Petite green lentils are sometimes labeled "le puy lentils." Other lentils also will work, but the cook time could change, so make sure they are tender before you drain and rinse them.
4 servings (serving size: 1 1/4 cups)


2 1/2 tablespoons balsamic vinegar
1 tablespoon minced shallots
1 1/2 teaspoons minced fresh garlic
1 tablespoon Dijon mustard
1 1/2 tablespoons extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

1 cup fat-free, less-sodium chicken broth
1/2 cup dried petite green lentils
1 bay leaf
2 cups uncooked orecchiette pasta ("little ears" pasta)
1 cup diced zucchini
3/4 cup halved cherry tomatoes
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 cup diced red onion
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons grated Parmigiano-Reggiano cheese
1 1/2 teaspoons chopped fresh or
1/2 teaspoon dried oregano
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

To prepare vinaigrette, combine first 7 ingredients in a blender or food processor; process until well blended.
To prepare salad, combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf.
Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water.
Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.

Nutritional Information
380 (19% from fat)
7.9g (sat 1.6g,mono 4.4g,poly 1.5g)
Jennifer Martinkus and Derrin Davis Cooking Light, JULY 2003
Chocolate Mouse Cheesecake

Graham Cracker Crust
¾ CUP graham cracker crumbs (5 To 6 Crackers)
¼ Cup (1/2 stick) unsalted butter or margarine softened
2 Tablespoons Sugar

Chocolate Cream Cheese Filling
3 Packages ( 8 oz) Cream cheese softened
1 Cup Sugar
2 Eggs
8 Squares (1 oz) semi-sweet chocolate melted and cooled
¾ Cup dairy sort cream
2 Tbs heavy cream
7 Tbs Strong Coffee
1 Tbs dark rum
Garnish: 2 Squares semi-sweet chocolate melted

Assembly – Instructions – Directions
1. Preheat oven to 350°
2. Prepare graham it cracker crust: Combine crumbs, butler and sugar with electric mixer or food processor at high speed until well combined. Press mixture into bottom of 8” spring form pan. Set aside
3. Prepare chocolate cream cheese filling. Combine cheese, sugar and eggs with mixer / processor on high speed until smooth and well blended. Add Chocolate (melted and cooled) sour cream I coffee, heavy cream and rum until well blended. Pour on top of crust.
4. Bake at 350° for 45 minutes. Turn oven off. Prop oven door open slightly. Leave cake in oven with door ajar for 1 hour. Remove and Cool on wire rack. Refrigerate overnight. Can garnish Top with melted chocolate drizzled-drizzled cheese.
5. Loosen and remove side of pan. Let stand 15 minutes before serving
6. Enjoy!