Cabin fever is running rampant in the Green Mountains. While many of our friends to the south are experiencing Spring's first signs, we have nary a robin nor blade of grass visible, unless the plow trucks have dug up our yards in their attempts to eradicate snow. It's enough to make a person batty.
In times like these, I seek flavors that remind me of summer. This is when I pull last September's pesto out of the freezer (remember my pesto meatballs from last week?), make my Middle of Winter Quick Berry Tart, and can be found grilling vegetables during an "in-like-a-lion" snowstorm out on my deck. Little snippets of culinary sunshine help when the doldrums start to hit hard.
That's exactly why I found myself preparing this dish for the ladies at Green Mountain at Fox Run last week. Gourmet flavors need not be difficult to execute; this one is simple, beautiful, and nutritious (have you gotten your Omega-3's today?) and brings plenty of sunshine to a wintry day. Challenge yourself to cut the veggies very small to practice your knife skills.
Salmon Fillet with Pineapple Salsa – serves 4
Combine in a bowl and allow to marinate for at least twenty minutes or up to 4 hours:
4 4-5 ounce skinless boneless salmon fillets
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried basil
1 teaspoon olive oil
In another bowl, combine:
1 cup pineapple, diced as small as you can stand it
1/4 of a red pepper, cut the same size as the pineapple
2 tablespoons finely minced red onion
2 tsp fresh cilantro, basil, rosemary, or parsley
zest and juice of half an orange
pinch of salt
pinch of pepper
pinch of cayenne
Preheat your oven to 375 degrees. Lay the salmon out on a parchment lined rimmed baking sheet. Bake the fillets for 14 minutes, or until they barely start to flake in the middle when pressed. Garnish with the salsa.
What's your favorite summery mid-winter dish?