 |
| 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! |
