We have something to celebrate tonight – which usually means a big restaurant meal. But tonight it’s kind of nasty out, so we decided to eat in. I’m going to grill some salmon fillets and serve them with potatoes, fresh green beans, and a favorite salad: spring greens with walnuts and apple in a nice vinaigrette. The salmon recipe is one I adapted from an old Time/Life fish cookbook:
Grilled Salmon Fillets
2 pieces of salmon fillet
2 T unsalted butter, melted
Juice of one large or two small limes
1/4 tsp oregano
salt and pepper to taste
Lay the fillets on a plate skin side down, and mix the melted butter with the lime juice and oregano. Pour the marinade over them, then liberally salt and pepper them. Let them sit out for one hour or more, basting occasionally with the marinade. Meanwhile, prepare the grill (or pre-heat your broiler).
Put them in a greased fish griller (the long-handled wire mesh kind) and grill them with the cover on for about 8 minutes, depending on thickness and desired doneness. Turn once during that time. Remember that if they have marinated for more than an hour, they’ll require less cooking time.
Apple-Walnut Salad
The proportions here aren’t really critical: just put salad greens in a bowl (I like the “Spring Greens” mix I buy at the supermarket), and add a good handful of walnut halves or bits, and some strips of apple. I like to use the strange hand-cranked apple-peeler that my sister gave me once:
After I take the peel off, I just keep going, and wind up with a heap of paper-thin apple strips, which I tear into reasonable lengths. You can make them up to an hour ahead of time, wrap them tightly in plastic wrap to retard oxidation, and refrigerate until needed. Just before serving, assemble the salad with the walnuts and the apple strips (use about half of what you get from the apple and eat the rest as a “Cook’s treat”). Serve with a nice vinegrette. Here’s how I make mine:
Vinaigrette
1/3 cup EVOO (Extra Virgin Olive Oil)
1/4 cup red wine vinegar (or to taste)
2 small gloves garlic, peeled and crushed
1/4 tsp oregano
salt to taste (optional)
Combine everything in a jar with a tight-fitting lid, and let it marinate together for a few hours until you need it. Shake well before using.
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