Sunday Suppers: Fruity. Zesty. Grilled. Salmon.

Sunday Suppers.
Fruity.  Zesty.  Grilled.  Salmon.
Another simple menu, but simply savvy.
Add presentation for extra wows.

The Menu Shoppe has it covered…great tips for great menus… and good times with good company.

Citrus Marinated Olives
Marinated Zucchini and Green Bean Salad
Fruited Slaw
Salmon with Lime Butter
Cappucchino Gelato
And of course, add a rustic loaf and pesto spread.
…and for this rustic starter…
Add a dash of Cointreau?
Citrus Marinated Olives
2 cups mixed
oil-packed olives
1/2 orange, thinly sliced into wedges
1/2 cup extra-virgin olive oil
3  garlic cloves
1 tablespoon crushed coriander seeds
2 bay leaves
1 small red chile, halved lengthwise
Place the mixed oil-packed olives in a bowl with the orange. In a small saucepan over low heat, combine the extra-virgin olive oil, garlic cloves, crushed coriander seeds, bay leaves, and the red chile. Cook until fragrant and garlic begins to brown, about 20 minutes. Remove pan from heat and let steep for
1 hour. Pour oil mixture over olives and stir to coat. Marinate at room temperature for
2 hours, or cover and chill–up to 4 days. Bring to room temperature before serving.
Add wax beans or white beans.  Or some pine nuts.
Marinated Zucchini and Green Bean Salad
1 lb. zucchini, trimmed
1⁄2 lb. green beans, trimmed
1 tbsp. fresh dill, finely chopped
1⁄4 cup scallions, finely chopped
1 cup white mushrooms, sliced
1⁄3 cup white wine vinegar
1⁄3 cup olive oil
Salt and freshly ground black pepper
Using a mandoline or a knife, julienne the zucchini.  Halve the green beans lengthwise and again horizontally. ( Zucchini and beans should be about the same size ).  Blanch vegetables, drain and transfer to a bowl. Add dill, scallions and mushrooms.  Toss with vinegar and oil, season with salt and pepper.  Chill for at least 1 hour before serving.
Uniquely sweet and savory. A sophisticated side for piquant or rustic fare.
And of course, a great small plate.
Fruited Slaw
1 tablespoon grated peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons (packed) light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
2 scallions, thinly sliced diagonally
Kosher salt and freshly ground black pepper
1 1/2 pound assorted firm stone fruit–
about 5–such as plums, nectarines, peaches, or apricots–julienned
Whisk first 6 ingredients in a medium bowl.
Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.
Simple.  Savory.  Savvy.
Salmon with Lime Butter
6 (6-oz) pieces center-cut salmon fillet–
(about 1 inch thick) with skin
1 1/2 teaspoons finely grated fresh lime zest
6 tablespoons lime butter sauce
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).  Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill)
4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through,
4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
A sweet postscript.
Cappucchino Gelato
2 1/2 tablespoons cornstarch
2 tablespoons instant espresso granules
or 4 tablespoons instant coffee
2 large egg yolks, lightly beaten
2 1/2 cups 2% reduced-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
3/4 cup fat-free half-and-half
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon (optional)
1/8 teaspoon salt
Combine cornstarch and espresso granules in a large saucepan; gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat, and cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Gradually whisk about one-fourth of hot coffee mixture into egg yolks, and add to remaining hot coffee mixture, whisking constantly. Cook over medium-low heat 2 minutes or until a thermometer reaches 160°F, stirring constantly. Remove from heat. Pour coffee mixture into a bowl; stir in sweetened condensed milk and remaining ingredients. Cover and chill 8 hours or overnight. Pour mixture into the freezer can of 4-quart ice-cream freezer, and freeze according to instructions.
If it’s on the menu…The Menu Shoppe has it covered.
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