OF PANSY AND PRIMROSE ...'THE PROMISE OF SPRING' ~ ORANGE-TERIYAKI SALMON / SPRING RISOTTO / SALMON CAKES with SESAME GINGER VINAIGRETTE

"The nicest thing about the promise of spring is that sooner or later she'll have to keep it."

~ Mark Beltaire

ORANGE-TERIYAKI SALMON

~ cook an extra pound and make salmon cakes the next day

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For each pound of salmon

whisk together ~

3 Tbsp. fresh orange juice

zest of 1 orange

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

1 Tbsp. brown sugar

1 tsp. minced garlic

2 tsp. minced fresh ginger

Preheat oven to 450º. Pour mixture over salmon and bake 13-15 minutes, depending on thickness. Do not overcook. Fish should cut easily by not flake apart.

SPRING RISOTTO

~ fresh herbs, a must

1 cup Arborio rice

1 Tbsp. extra-virgin olive oil

1 cup sliced assorted mushrooms

1/2 cup diced onion

1/2 tsp. chopped garlic

1/2 cup white wine

1 tsp. chopped shallots

1/2 cup freshly grated Parmesan cheese

2 1/2 cups of hot organic chicken or vegetable stock

2 tsp. coarse salt

2 tsp. freshly ground black pepper

1/4 cup fresh chopped savory herbs

(rosemary, thyme, parsley, or basil)

Have everything measured and ready. Heat olive oil in large pan. Saute onions, garlic and shallots until clear. Add rice and continue to saute for 1 minute. Deglaze pan with white wine an gradually start adding hot stock, a bit at a time. Stir until liquid is absorbed by rice, about 10 minutes. Add mushrooms, salt & pepper, and continue cooking, adding stock for another 10 minutes. When rice is plump and liquid absorbed, remove from heat. Stir in herbs and adjust seasoning to taste. Sprinkle with Parmesan cheese.

SALMON CAKES with SESAME GINGER VINAIGRETTE

~ great with leftover salmon (e.g. Orange-Teriyaki Salmon) or cooked special for this delicious dish

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1 pound cooked salmon

4 Tbsp. dry bread crumbs

1/4 cup mayonnaise

1 large organic egg

2 tsp. Worcestershire sauce

1 tsp. Dijon mustard

1 tsp. coarse salt

1/2 tsp. white pepper

1/2 finely chopped red bell pepper

2 Tbsp. melted unsalted butter

Hungarian paprika

chopped green onions or chives

• In large bowl, gently blend salmon with bread crumbs. Set aside.
• Combine mayonnaise, egg, Dijon, red pepper and salt & white pepper. Gently mix together with salmon and refrigerate at least an hour.
• Using scoop, drop onto Pam sprayed baking sheet. Brush with melted butter. Sprinkle with chopped green onion or chives and a dusting of Hungarian paprika.
• Broil approximately 6 minutes or until golden. Serve over a bed of mixed greens, lightly dressed with Sesame Ginger Vinaigrette.

SESAME GINGER VINAIGRETTE

(From the Common Ground Cookbook)

3 Tbsp. spicy sesame oil

1 1/2 tsp. sugar

3 Tbsp. soy sauce

1 1/2 Tbsp. grated fresh ginger

3 Tbsp. rice wine vinegar

3 Tbsp. red wine vinegar

1/3 cup extra-virgin olive oil

1/2 tsp. coarse salt

1/8 tsp. white pepper

Combine ingredients. Gradually whisk in olive oil.