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Berlandier's sundrops, Square-bud primrose, Sundrop
Onagraceae (Evening-Primrose Family)
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Geranium
Geraniaceae Family
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THYME-SCENTED SALMON with TUSCAN WHITE BEAN SALAD
~ From Chef Stephen Lewandowski in Cooking Light (May 2003) comes this delightful fresh herb infused spring/summer supper
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Bean Salad:
1 Tbsp. extra virgin olive oil
1/3 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped shallots
2 minced garlic cloves
3 Tbsp. lemon juice
2 tsp. chopped fresh parsley
2 tsp. chopped fresh mint
2 tsp. chopped fresh basil
2 Tbsp. water
1 (15-ounce) can drained cannellini beans or other white beans
Salmon:
2 tsp. chopped fresh thyme
1 tsp. chopped fresh parsley
1/2 tsp. sea salt
1/8 tsp. freshly ground black pepper
4 (6-ounce) salmon fillets (about 1-inch thick)
3 Tbsp. lemon juice
Garnish: arugula, sea salt, freshly ground pepper, lemon slices
- Preheat oven to 375°.
- To prepare bean salad, heat the oil in a medium nonstick skillet; add celery, carrot, shallots, and garlic. Cook 4 minutes or until tender; add juice and next 5 ingredients (juice through beans). Cook bean mixture 2 minutes or until thoroughly heated, stirring constantly. Remove from heat; cover.
- To prepare salmon, combine thyme, 1 teaspoon parsley, salt, and pepper in a small bowl; sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake at 375° for 14 minutes or until fish flakes easily when tested with a fork. Remove from oven; sprinkle evenly with 3 tablespoons juice. Serve with bean salad over a bed of arugula dressed with salt, freshly ground black pepper and lemon juice. (4 servings)
Comments
As good as any cultivated plant.
Rob
May I ask where you come up with your wonderful recipes? If I ever am without a meal idea, I know exactly where to go...right here!
Indeed Rob ... wildflowers are wonderous! A simple gift ... though often invasive, Michigan roadsides are blessed with many breathtaking beauties. Those incorported in my garden are gifts I generously share with advice on wise planting, to keep them tamed.
Oh Jan ... you have been in my thoughts ... the sprain enough but do hope you've caught Lyme Disease symptoms early (2 in my family caught it early are are fine). I shed my soft cast but keep it handy :) And I'm simply a cook that enjoys good food ... posted recipes are seasonal favorites that sustain me as does my garden, camera, and, most of all, family and friends ... all wonderous gifts!
I need to get motivated to cook again. I've been in a slump lately and eating out too much. All the food is starting to taste the same. Nothing like home cooked meals to heal what ails you. Right?
Brenda
i am fond of the geraniums. that one in the middle of your collage is amazing.
hope you are well my friend, joey.
Marnie
....and that recipe, well - I'm off to see if I've got any salmon fillets in the freezer for tomorrow night's tea!
Hope you're having a great week also, Gail. It's crazy/busy here as in most June homes and gardens ... I meet myself coming and going back & forth from home to lake. Can't believe June is 1/2 over ...
My evening primose have just begun, Shady, and are lovely but much too prolific and perhaps the flowers you are referring to!
Love yellow also, Brenda ... another thing we share :)
Hi Marmee ... thank you so very much. You're a dear! I'm having a hard time visiting blogs lately with my 'twirling' life :)
Perhaps it's the weather, Marnie ... rain is on the way, a gift for my garden but not my barometric pressure surging sinus headaches!
Thanks Nutty ... do hope you found the salmon! I must eat salmon at least once a week and why I share so many salmon recipes ...