I totally shouldn't be blogging right now. Sorry other jobs of mine.. this.. is important.
Here are some photos from a trip out to my friend Paul's farm. We feasted, of course, on salmon with fennel and apple salsa, watermelon, basil cucumber and tomato salad, and on Paul's home made pickles. They are my favorite pickles ever. Better than Bubbies, and better than the ones at the Carnegie Hall Deli in NYC.
1. freshly picked cucumbers and tomatoes
2. salad made from fresh cucumber, tomato, and basil.. with a little oil salt and pepper.
3. salmon with fennel and apple salsa
4. here's the recipe: (thank you Williams-Sonoma fish cookbook)
For the salsa:
1 fennel bulb, trimmed and finely chopped, fronds reserved for garnish
1 granny smith apple, cored and diced
3 tbsp fresh lemon juice
salt and pepper
For the fish:
4 salmon fillets (or 1.5 lbs of salmon)
1/2 cup fresh lemon juice
2 tsp honey (they say sugar.. but they're so silly)
1/4 cup bbq sauce.. (I use a super organic and healthy brand.. or you can make your own)
2 tbsp fennel seeds plus extra for garnish
Step 1. Make salsa by combining all salsa ingredients. Cover and set aside.
Step 2. Prep fire in charcoal grill or preheat gas grill. Score the skin side with 2 shallow crisscross cuts. In a large bowl, stir together 1/2 cup lemon juice, honey, and bbq sauce. Add salmon, turn to coat, and let stand for only 10 minutes.
Step 3. Just before cooking salmon, through 2 tbsp of fennel seeds onto the coals. Lift salmon from marinade (and save the drips and the left over marinade!) Lay salmon on the grill over direct heat and cook until browned on 1st side (~5 minutes). Using a wide metal spatula, turn and cook on the 2nd side until opaque throughout (~3 minutes longer).
Step 4. Spoon salsa onto individual plates or serving platter. Lay fish on salsa. In a small sauce pan, boil reserved marinade for 2 minutes. Pour over salmon, garnish with fennel seeds and fronds, and serve.
Back to the photos:
5. One of the shelters on Paul's farm