This week I have more recipes from friends and family that are delicious and versatile. This first recipe was served to me and others at a birthday gathering last month and was just so colorful, bright and fresh that I had to have the recipe. It was a fun evening, with a game of bocce on the lawn with lighted balls after dinner. Lots of laughs!
For the salsa below, getting mangoes out of their skin can be tricky. Cut the mangoes in half, score into little squares with a sharp knife and then use a big metal spoon to scoop out the mango. You might find mango in jars as well if you’re lucky, or frozen.
BBQ Salmon Bowls with Mango Avocado Salsa
1 to 2 lbs. fresh salmon 2 T. brown sugar 2 t. smoked paprika 2 t. onion powder 1 t. garlic powder 1/2 t. chili powder 1/2 t. kosher salt 2 T. olive oil
Mango Avocado Salsa:
2 mangoes, diced 1 avocado, diced 1/4 cup minced cilantro, optional 1/4 cup minced red onion minced fresh jalapeño, to taste, optional a drizzle of honey a squeeze of lime juice plus a little lime zest salt to taste For the salsa, toss all ingredients in a bowl to combine. Taste, adjust and try not to eat the whole bowl.
Heat the oven to 475 degrees. Line a baking sheet with foil. Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes, depending on the thickness of your salmon and your desired doneness. I like it cooked until the middle when cut into is not translucent anymore, but do it to your liking.
Put some cooked white rice into shallow bowls. Pull the skin off of the salmon and cut into 2-4 pieces. Put salmon on top of the rice and spoon the salsa over all of it. Serves 2-4. DAnn Shiffler and Rosemary Crossfield.
*** Thomas put me on to these mushrooms a while back and they are great as a side dish with any kind of meat or as part of a vegetarian menu. Easy to do.
Thomas’ Mushrooms
6 T. olive oil 1 1/2 pounds (24 oz.) whole small button mushrooms, wiped clean 3 T. butter Sea salt 1 T. minced garlic 1 1/2 t. fresh thyme leaves, chopped 2 T. fresh lemon juice 1/2 cup dry white wine 1 T. chopped parsley leaves In a large skillet, heat oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes until beautifully browned. Season with salt and add the garlic. Saute another 2 minutes and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately. Serves four. Thomas Locke.
*** Finally, a sweet note to end on today that comes from son Collin and granddaughter Nora, who is often Collin’s sous chef in their home kitchen. She definitely has the gift of hospitality already and I’m so glad she is learning to cook and loves it.
Collin and Nora’s Marmalade Muffins
2 cups flour 2 t. baking powder 1/4 t. baking soda 1/2 t. salt 2 T. sugar 1 T. grated orange zest 2/3 cup freshly squeezed orange juice 9 T. unsalted butter, divided 2 large eggs, beaten 1/2 cup orange marmalade, shredded consistency 1/2 t. vanilla extract 1/4 t. imitation butter flavoring 1/4 cup brown sugar small pinch of ground nutmeg Heat the oven to 425 degrees. Line an 8-cup muffin tin with paper liners, or butter and flour the muffin cups. In a large bowl, combine the marmalade, orange zest, orange juice, vanilla, butter flavoring, 8 T. of the butter (melted) and the beaten eggs, using a rubber spatula.
Add the dry ingredients (flour, baking powder, baking soda, salt and sugar) and stir just until it’s all combined and the flour is no longer apparent. Do not over-mix. Fill muffin cups with batter, all the way to the top. In a small bowl, mix the remaining tablespoon of butter, melted, with the brown sugar and nutmeg. Lightly sprinkle the tops of the muffins with this.
Bake muffins for 5 minutes at 425 degrees. Reduce heat to 375 degrees, without opening the oven door, and bake for another 15 minutes, or until a toothpick comes out clean. Makes eight muffins, 333 calories each. Collin Locke.
*** I’m so excited that early mornings are now nice and chilly. The air has an autumnal feel to it at last. The aphid issue seems to be abating, so it’s outdoors I go as soon as the patio area is cleaned up. What a great time of year to be in the kitchen. Thanks to all who shared recipes today! Enjoy.