Tuesday, August 23, 2011

Roasted Salmon, Edamame and Pistachio Salad with Basil Orange Vinaigrette

Another find for the garden's Basil -- Basil Orange Vinaigrette!  

Even with all these scorching days of over 100 degree temperatures, my garden still has thriving Basil.  And lots of it.  This salad of Roasted Salmon, Edamame and Pistachios over mixed greens with Basil Orange Vinaigrette developed from my desire to find a way to use even more Basil!

For the salmon, I roast in a 425 degree oven for about 10 to 15 minutes, depending on the thickness of the fillet.  I season with a little olive oil, salt, pepper and a bit of Penzey's Northwoods Seasoning (a blend that includes paprika, black pepper, thyme, rosemary, garlic and chipotle -- and is great on fish!).  I topped with thinly sliced orange.  Allow to cool slightly before placing on a bed of your favorite mixed greens.  Top with edamame and roasted pistachios. Drizzle with creamy Basil Orange Vinaigrette.

For the Vinaigrette:  Pick one bunch fresh Basil from your garden, wash, dry and place in your food processor. Add some plain yogurt, juice from a fresh squeezed orange, a bit of white wine vinegar, and olive oil.  Buzz up the bowl, season with salt and pepper to taste.   Simple goodness!

Summer Celebrations

Scott and I walked into Whole Foods on Saturday excited to see and smell the big roaster turning out front, announcing it was that time of year -- the Hatch Green Chili Festival.

As soon as we hit the produce and saw the vibrantly colored pints of tiny red and yellow grape tomatoes just at the height of Summer's sweetness jumped, we knew Supper was in sight!

This is delicious simplicity. A paired-down and dirty version of a panzanella salad (as my sister described it), but with crunch!

Sliced the tomatoes, and drizzled with balsamic vinegar and good olive oil. Made croutons from rustic bread and herbs. Topped tomatoes with the crouton mixture just before serving and garnished with fresh basil. Fabulous.

Of course you can't forget that we also had to celebrate the Hatch Green Chili -- and did so with a Hatch Green Chili Crabcake, topped with a yogurt remoulade. Big smile!!