TITLE: Summer Trilogy
DATE: 8/11/2009 04:27:00 PM
One of the best parts of summer (right behind the Crane's Beach and fried clams on the Essex River) is all the fresh produce available at farmers' markets and from my garden. I could subsist on tomatoes, corn and fresh herbs.
The garden tomatoes are still producing (and as I back-up, the farmers' at the weekly markets still have field tomatoes). My romas are a bit mealy -- is it the variety or all the rain we've had this summer? Whatever the reason, they are better for cooking anyway. And the cooking changes the texture so that mealiness disappears. I slow roast them in the style of Fred Flintstone tomato sauce.
Grilled corn is wonderful, but I also like it sauteed in butter with a touch of cream and a pinch of curry powder.
And to make the trilogy pop with color, I saute zucchini with fresh mint.
In the summertime, my cooking simplifies. While baked salmon doesn't have the crispy brown skin that's only achieved from sauteing, it's so much easier. I cover the fillets with fresh basil and tarragon, and layer lemon slices on top. The flavor is wonderful, the fish is moist and delicate and the presentation's okay too.
Roasted Salmon with Creamed Corn, Roasted Tomatoes and Zucchini
6 - 8 oz. filets of salmon, skin on 3 ears of corn, kernels cut off 1 tbs. butter 5 shallots, diced 5 cloves garlic, diced 1 clove garlic, sliced 1/2 cup cream 1/2 tsp. curry powder 4 roma tomatoes, cut in half 2 tbs. olive oil 1 tablespoon fresh basil, chiffonade 1 tsp. fresh thyme 1 zucchini, cut in half lengthwise, and then cut into 1/2 inch slices 1 tablespoon fresh mint 2 lemons: 1 juiced, 1 sliced thinly 1 fistful of fresh basil and tarragon plain oil salt and pepper to taste
1. Toss tomatoes with 1 tbs. olive oil, thyme, 1 tbs. chopped shallots and 1 tsp. garlic. Roast in 450F oven, until tomatoes begin to brown. Season to taste with salt and pepper. Toss with fresh basil.
4. Melt butter in a skillet. Add corn, 1 tbs. chopped shallots and 1 tsp. garlic. Cook until garlic and corn begin to brown. Add curry powder and cook for 1 minute more. Add cream, and cook for 5 minutes, or until cream is reduced by 1/2. Season to taste with salt, pepper and lemon juice.
5. In a skillet, heat remaining oil on high heat. Add zucchini and garlic slices. Cook until the zucchini turns bright green and the garlic browns. Season to taste with mint, lemon juice, salt and pepper.
6. Season salmon with salt and pepper. Cover the fillets with fresh herbs and layer lemon slices on top. Roast in 375 oven for 10 minutes, or until cooked to desired doneness. Garnish with corn, tomatoes and zucchini.
AUTHOR:T.W. Barritt at Culinary Types
DATE:8/11/2009 05:23:00 PM
Individual vegetables are even better as a trilogy! What a great combination! I'm going to be so sad when winter arrives ...
DATE:8/11/2009 09:47:00 PM
This is the kind of summer cooking I love -- simple, clean flavors, taking advantage of what's at hand. Lovely color combination, too.
DATE:8/11/2009 10:10:00 PM
You are so lucky to even have tomatoes...I am having a very hard time finding farmer's markets that have not been hit by blight.
DATE:8/12/2009 08:31:00 PM
This doesn't sound simple with its wonderful flavors!! How delicious!
DATE:8/13/2009 08:21:00 AM
T.W. -- me too! I'm frantically preserving everything I can to carry me through.
Lydia -- Summer has such a vibrant palate, doesn't it?
Karen -- The conventional growers may still have tomatoes since they can use pesticides...
Reeni -- It only looks complicated. It really is straightforward.
DATE:8/13/2009 11:00:00 AM
Summer cooking is so much more fresh and often healthier! Grilling all meats and cooking up fresh veggies and salads is the best.
DATE:8/13/2009 06:09:00 PM
Yummie! Love salmon, the one that you feature looks really good with all the goodies in it.
DATE:8/13/2009 10:58:00 PM
I love the basil/tarragon combination in fistfuls. I'm always amazed at how versatile salmon really is.
DATE:8/14/2009 09:42:00 AM
Callie -- It really is! I tend to much more vegetables.
Juliana -- it's fun to play around with the different color combinations too.
giz -- if you ask me, salmon is the real chicken of the sea. :)