Tuesday, March 27, 2012

70 and Sunny

Star Magnolia
It seems spring has sprung and just in time to celebrate Mom's 70th birthday!

First daffodil of the season in my yard.
Between the daffodils and the forsythia, yellow is everywhere.... 
(it's Mom's favorite color too!)

I have a great ap on my iphone called foodgawker.  You can search for recipes via photos.  Clicking on a photo takes you to a blog.  I typed in "Yellow" and found this delicious looking recipe that I know Mom would love for her birthday dinner.  If you click the recipe, there is a link to the blog called Big Flavors From a Tiny Kitchen.

Bon Appétit August 2009

yield: Makes 4 servings

A chunky pistou with full pistachio flavor adds depth to this fresh salmon dish. Want even more vegetables? Slice lemon cucumbers (a wonderful farmers' market variety that looks somewhat like a yellow tomato) and add a squeeze of lemon juice and a pinch of dill to make the perfect starter.

1/3 cup chopped fresh dill
1/3 cup finely chopped green onions (about 2)
1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil
2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips
1 pound sugar snap peas, trimmed, strings removed
1 garlic clove, minced
1/4 cup water
4 6-ounce salmon fillets

Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD: Pistou can be made 2 hours ahead. Let stand at room temperature.

Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).

Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

Lisa WB Walker Daffodil Bowl
I think this recipe would be lovely served in my Daffodil Bowl, don't you? It's for sale at the Dedham Square Artist Guild located at 553 High Street in Dedham, MA.

Happy Birthday Mom!

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