Rosemary Honey Dijon Glazed Salmon ~ an easy, breezy, summer delight

 

I drifted into a summer nap under the hot shade of July,

serenaded by a cicadae lullaby,

to drowsy-warm dreams of distant thunder

~ Terri Guillemets

 

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We are into the long, dreamy, delicious days of summer.  The heat is heavy, the days are long and the overwhelming desire is to kick back, relax and ring every ounce of enjoyment out of this gorgeous, fleeting season.

Well that’s my desire anyway. 

One of my favourite ways to free up time in the summer is to keep our food preparation as simple as possible.  A few key, fresh ingredients and you can pull together a delightful, hassle free meal in no time at all.

This recipe is a good example.  It is heartbreakingly simple and possibly one of the tastiest salmon preparations I know.  The result is melt-in-your-mouth tenderness with the flavours of rosemary honey dijon carried on every bite.

I like cooking fish on the grill to keep the heat out of the house but you can just as easily prepare these fillets in the oven.  Either way, the preparation and cooking time will amount to a big fifteen minutes...

And who doesn't appreciate the ease and simplicity of a fifteen minute meal in the summertime (or anytime!).

I hope you enjoy it as much as we do.

 

Glazed salmon prepped for the grill with a simple side of zucchini salad
sliced into ribbons with a mandoline

Rosemary Honey Dijon Glazed Salmon ~ an easy, breezy, summer delight

• 4 salmon fillets
• 1/2 cup grainy Dijon mustard (about 2 Tbsp per fillet)
• 2 Tbsp honey
• 1/3 cup fresh rosemary (or 2 tsp dry rosemary)

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Notes:

I use salmon frequently for its taste and outstanding health properties, but you could use this glaze on any fish (or poultry for that matter).

Serves 4

Directions:

Warm grill to medium-high or preheat oven to 400 F.

Skin salmon fillets on one side if not already removed.

Place dijon, honey and 1/4 cup finely chopped fresh rosemary (or 2 tsp dry rosemary) in a small bowl and mix until combined.

Lay fillets out on a flat surface to transport out onto the grill or on a foil lined cooking sheet for the oven.  

Simply brush the tops of the salmon fillets with the rosemary honey dijon mixture, making sure to coat each piece thoroughly. 

For the grill, lower temperature to minimum before placing salmon, skin side down, on the grill.  Close lid and cook for approximately 8-10 minutes or until fish is just done on the exterior while still pink inside. 

For the oven, cook salmon fillets uncovered on baking tray for 10 minutes or just until fish is done on the exterior while still pink inside.

Add remaining loose pieces of fresh rosemary on top of fillets before serving.

Melt-in-your-mouth delicious

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If it could only be like this always - always summer...

~ Evelyn Waugh

Strawberry Vanilla Tie-Dye Yogurt Popsicles

With strawberry season at its peak of freshness in Ontario and the sweltering heat still upon us (note: that's not a complaint - savvy Canadians know better than to complain about the heat), I thought you would enjoy these delicious and wonderfully refreshing popsicles.

And not just a pretty face, either. 

These hydrating popsicles pack a serious protein punch thanks to the Greek yogurt content as well as a host of nutrients courtesy of the brilliant red summer gems.  Strawberries deliver hefty amounts of folate, vitamin C and potassium (in fact, just one cup of strawberries supplies over a day's worth of vitamin C), as well as solid amounts of fibre and manganese. 

Together, these nutrients elevate these groovy pops from the dessert category into the snack category without sacrificing flavour.

And could they be any simpler...



Strawberry Vanilla Tie-Dye Yogurt Popsicles

• 2 cups fresh strawberries, stems removed
• 2 cups plain Greek yogurt
• 2 Tbsp honey (agave or pure maple syrup)
• 2 tsp pure vanilla essence

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Makes 6-8 popsicles

Directions:

Add strawberries and 1 Tbsp honey to blender or food processor.  Blend until smooth. 

In a separate bowl, mix together yogurt, vanilla and remaining honey.

Spoon strawberry and yogurt mixtures alternately into popsicle moulds, filling moulds to the top (there should be two layers of each mixture). 

Tap moulds down gently on the counter to avoid air pockets and ensure that the mixture is well settled into the moulds.

Using a wooden skewer, swirl the mixture inside each of the moulds to create a tie-dye effect.

Place popsicle sticks inside each mould and allow popsicles to freeze for about 3 hours.

Remove popsicles from freezer at least 10 minutes before serving, allowing them to sit out on the counter at room temperature.  (If the popsicles have been sitting in the freezer for more than 3 hours they may need more time to soften from the deep-freeze).

Run popsicle moulds under hot water for a few seconds while gently tugging on popsicle sticks to unmould. 

If you find the popsicles too hard to eat, simply allow them to sit out at room temperature for a few more minutes before enjoying.

They didn't last very long...

Greek Goddess Gazpacho ~ glow from the inside out

 

If you like Greek salad, you will fall in love with this Greek inspired summer gazpacho.

And there are plenty of reasons to be enamoured.

Made from plump seasonal tomatoes, juicy Kalamata olives and silky feta cheese, this cooling, no-cook soup will not only refresh you, it may also help protect your skin from sun damage.

The radiant summer months offer plenty of opportunities to dose up on vitamin D but too much of the sun's powerful rays, can give rise to skin damage and premature aging.

We all know that the best way to avoid skin damage is to apply a quality sun block throughout the day and wear suitable clothing and a good sun hat.

But here’s something else.  There is a natural sun protector found in our diet that may also help prevent sun damage.  It is the carotenoid known as lycopene. 

Lycopene is a powerful antioxidant found primarily in cooked tomato, watermelon and pink grapefruit.  It has been linked to the reduction of prostate cancer and cardiovascular disease and more recently, to a reduction in photodamage caused by the sun. 

In a recent study published in the British Journal of Dermatology, scientists from the University of Manchester revealed that lycopene found in tomato paste offered skin protection against ultraviolet radiation by inhibiting free radical damage and supporting collagen production.  The study also demonstrated that lycopene reduced damage to mitochondrial DNA.  A promising area of research indeed.

Even better?  You won't have to force yourself to finish a serving (or two) of this delicious soup!

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Greek Goddess Gazpacho ~ glow from the inside out

• 5 ripe seasonal tomatoes, coarsely chopped
• 1/2 English cucumber, coarsely chopped
• 1/2 cup pitted Kalamata olives
• 1/2 cup or so feta cheese, try to find a soft variety
• 1/4 cup purple onion, coarsely chopped
• 1/4 cup fresh garden parsley
• 4 Tbsp tomato paste
• 1 Tbsp fresh lemon juice
• 1 tsp apple cider vinegar
• Salt & pepper to taste (keeping in mind that feta cheese already contains ample sodium)

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Directions:

summer fresh delicious

Place all ingredients in a blender or food processor.  If you are working with a smaller machine, simply work in batches.

Blend until desired consistency is achieved and season to taste.  If you find the soup too thick for your taste, you can adjust by adding a little water, vegetable stock or olive oil, as desired.

Garnish with small pieces of chopped cucumber, onion, feta and olive.

As simple and wonderful as that ~

Medi-Mexi Salsa Verde

With the summer heat hitting us hard, we are all looking for ways of enjoying seasonal foods without turning on the oven.

I've had my blender out on the counter for weeks now - no point storing it - smoothies, chilled soups and salsas are the orders of the season and I couldn't be happier.  A perfect way to mix up some of nature's best and work in those delicious fresh vegetables and fruit that sometimes get overlooked during the long winter months (well, some of us have long winters anyway...).

Although I'm not one to turn down salsa of any kind, salsa verde has always been a favourite.  There are dozens of variations on this beautiful green sauce and the one that I've created today is a confluence of classic salsa verde with its Mediterranean influence (capers/parsley) and the influence of my ever-present love of Mexican ingredients (lime, jalapeno, cilantro and avocado). 

Everything looks so vibrant and fresh this time of year

The result is a refreshing and tasty salsa that is also wonderfully filling thanks to the health-building fat in avocado.  A perfect sunny day (or any day) snack. 

As always, you can play around with the ingredients to arrive at the combination that works best for you.

Medi-Mexi Salsa Verde

• 2 garlic cloves, minced
• 1/4 cup capers, drained
• 1/2 cup purple onion, chopped
• Zest of one lime
• Juice of one lime
• 1 Jalapeno pepper, seeded
• 1 ripe avocado
• 1 cup packed fresh parsley, chopped
• 1 + 1/2 cups packed fresh cilantro, chopped

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Notes:

Capers are pickled in salt and retain a good deal of sodium even after being drained.  Be sure to taste the verde before seasoning to avoid sodium overload.

If you are looking for a quality, gluten free corn chip, be sure to read package labels to make sure that you are essentially purchasing: corn, oil and salt without all the extras.  Product additives often contain gluten and cause all manner of problems for celiacs and those with gluten intolerance (more below).

Directions:

Simply add all ingredients into a blender or food processor and blend until desired consistency is achieved.  Adjust seasonings as desired. 

Enjoy the salsa verde with an assortment of fresh vegetables or whole grain nibbles - since I always showcase vegetables, I decided to feature blue corn chips for fun!

By the way, one of the things I love about the organic brand blue corn chips is that they are essentially just the corn chip.  No colourants or artificial flavourings.  I have had many celiac clients report bouts of discomfort and illness after eating what they thought was a gluten free food (corn chips) - not realizing that these chips are often dusted and powdered in gluten containing additives.

I made these rustic bowls in a pottery class over a decade ago
they have little chips & cracks here and there but are still serving us well