Summer Recipes For Salmon And Farmers Market Salad

Officially, summer vacation is here! It means not only sports and fun in the sun, but also entertaining at home. All four appealing recipes are easy to prepare.

Salmon is a popular entrée: It’s high in protein as well as a rich source of vitamin A, the B-group vitamins, and Omega-3 oils. Both recipes offer flexibility for entertaining. They can be served hot or at room temperature, depending on your expertise in the kitchen. If you prefer, swordfish is a good substitute.

The string bean and new potato salad is adapted from the late Lee Bailey who formerly lived down the street from me. I’d never tasted the combination before—it’s delicious!

I love a farmers market. On a recent jaunt, the just-picked Kirby cucumbers, freshly dug sweet white onions with their roots and green stems still intact, and beautiful bouquets of radishes were irresistible. This salad is very simple. Because all the vegetables are just picked, don’t spoil their sweet flavor and crisp crunch with a dressing. Just sprinkle a little salt and pepper and a splash of mild flavored white balsamic vinegar over the vegetables and the salad is complete!

Bon appétit!

Broiled Salmon With Mustard And 
Crisp Potato Crust(Serves 8-10) 1 whole side of salmon, about 3 to 3-1/2 pounds, with skin, bones and belly fat removed

Freshly squeezed lemon juice for drizzling

Extra virgin olive oil for drizzling

Freshly ground black pepper to tasteFor the crust:3 slices sandwich bread (Pepperidge Farm) no crusts

4 ounces thick cut kettle-cooked or Yukon gold potato chips

6 tablespoons fresh dill or favorite herb

4 to 5 tablespoons Grey Poupon Dijon mustardTo prepare the crust: Remove crusts from bread, cut into cubes and add to food processor bowl fitted with the stainless steel blade.

Add potato chips and process until the mixture is crumbly.

Add your favorite fresh herbs, taste, adjust the seasonings, and set aside until cooking time.

Preheat the broiler to high.To prepare the salmon: Arrange the salmon on an oiled baking sheet/broiler pan, drizzle with lemon juice and olive oil, and sprinkle with pepper.

Broil about two inches from the heat source about two to three minutes. Broiling time will depend on the thickness of the salmon. Remove from oven, quickly spread mustard to completely cover the fish.

Press crumb crust on top.

Drizzle with olive oil and return the salmon to the oven.

Broil until the breadcrumb crust is nicely browned and crisp. Watch it closely.

Remove, transfer fish to a platter, garnish with dill sprigs and serve. Can be served hot or at room temperature.Grilled Salmon With Mint And Pine Nut Gremolate(Serves 4)4, 5 to 6 ounce salmon fillets, center cut, skin on

Pinch sea salt

Freshly ground black pepper to taste

Freshly squeezed lime juice (1 to 2 limes)For mint gremolata:2 large cloves garlic, minced

Sea salt to taste

Freshly ground black pepper to taste

1 medium red bell pepper, cored, seeded, and diced small

2 large limes, zest grated and juice squeezed (or more if needed)

1 cup fresh mint leaves, chopped

About 1/3 to 1//2 cup extra virgin olive oil or more if needed

2/3 cups toasted pine nutsTo make the Gremolata: Working in the bowl of the food processor fitted with a stainless steel blade, add garlic, salt, pepper, bell pepper, zest and juice of one lime, and mint.

Process briefly until evenly mixed.

Remove to a mixing bowl gradually add olive oil until the mixture holds together.

Taste and adjust the seasonings.

Just before serving, stir in the pine nuts.To grill the salmon: Preheat the grill on high.

Season the salmon with salt and pepper to taste.

Sear skin side down first, drizzle with lime juice, cook about two to three minutes, turn over and sear other side and cook until done according to personal preference. (A total of five to six minutes for medium.) Cooking time will depend on the thickness and temperature of the fish.

Transfer to warm platter or dinner plates and top with Gremolata.

Can be served hot or room temperature.Warm String Bean And 
New Potato SaladAdapted from Lee Bailey’s Country Weekends, Clarkson Potter, NYC 1983(Serves 6-8)2 pounds string beans, cut into several pieces, tips and tails trimmed

2 pounds small new red potatoes, scrubbed

2 large white onions, coarsely chopped

1 inch piece slab bacon (or 1 tablespoon olive oil)

Sea salt and freshly ground black pepper to taste

Lemon mustard vinaigrette:

2 tablespoons freshly squeezed lemon juice

2 tablespoons avocado oil

3 tablespoons extra virgin olive oil

½ teaspoon sea salt or more to taste

1 teaspoon dry mustard

1 teaspoon grainy prepared mustard

Freshly ground black pepper to taste

Chopped fresh flat leaf parsley (about 1/3 cup)To prepare:In a large saucepan over high heat, place beans and potatoes in the pan, cover with cold water, add onions, slab bacon, salt and pepper, and bring to a simmer.

Simmer until the potatoes and beans are very tender, for about 20 to 30 minutes. The cooking time will depend on the size of the potatoes.

Let stand in the cooking water to keep warm, while whisking the lemon juice, oils, salt, mustards, and pepper together in a small bowl.

Taste and adjust seasonings.

Drain the vegetables, discarding the slab bacon and cooking liquid.

Spoon just enough dressing over the vegetables to coat them.

Gently toss, add parsley, taste and adjust the seasonings.

Serve hot or room temperature.Refreshing 
Farmers Market Salad(Serves 6-8)8 fresh Kirby cucumbers, scrubbed, partially peeled and sliced thin

1 bunch fresh radishes, stems removed, scrubbed, and sliced thin

2 fresh sweet white onions, green stems removed, halved and sliced thick

Sea salt to taste

Freshly ground black pepper to taste

White balsamic vinegar, for drizzling to taste

Fresh herbs (mint, parsley, dill, basil, etc.) leaves torn To prepare:Using a vegetable peeler, remove small strips off cucumber and slice.

In a mixing bowl, toss cucumbers with radishes and onions.

Season with salt and pepper and a few splashes of vinegar, let stand about 20 minutes.

Taste and adjust the seasonings.

Add fresh herb leaves, toss, taste, and adjust if necessary and transfer to serving bowl.