By VICTOR E. SASSON
I combined a fillet of fresh wild sockeye salmon from Costco Wholesale, a can of diced organic tomatoes and spices from a Moroccan apricot stew to produce another great dinner.
I emptied a can of organic diced tomatoes from Costco into a pan, added a few ounces of red wine and spices from a recipe I found in the newspaper -- a tablespoon each of minced garlic and curry powder; plus teaspoons of ground cumin, ground cinnamon and ground coriander; and black pepper to taste.
While that was reducing over a medium flame, I added a little sea salt and fresh lime juice to six serving pieces of wild salmon and transferred them to a preheated stove-top grill I had sprayed with oil.
The fish spent 4 minutes skin-side down before I flipped them over for another 3 minutes. Then, I removed them to a platter and added the hot stewed tomatoes and fresh chopped basil and mint from my garden.
SEVEN MINUTES: I preheated the grill straddling two burners of my stove over medium-high heat, then turned the burners down to medium before adding the fish.
SALMON AND QUINOA: I ate the salmon with leftover organic quinoa I had prepared the night before. I finished with a small salad of organic spring mix.
|SALMON AND SALAD: The next night, I had a piece of the wild salmon cold over a salad of organic spring mix and grape tomatoes from my garden, dressed in extra-virgin olive oil and balsamic vinegar.|