Summer entertaining can be simple and painless. All you need to wow your guests is a natural main course paired with a creative side dish that is effortless to prepare. Summer classics like salmon and farm-to-market bone-in pork loin can be perfectly matched with fresh-from-the-market delights such as lemony peas with pea tendrils and a bright lima bean puree. Add a fresh fruit dessert along with a crisp Chardonnay or white Burgundy to sip, and your fresh, healthy, quick and easy dinner is complete and ready to impress your summer guests.
Preparation for fresh salmon:
Yield: 6 Servings
2 tablespoons olive oil
2 1/2 pound center-cut wild salmon fillet, skin and pin bones removed, and pre-portioned into 6 pieces
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1 teaspoon sea salt
pepper
Brush small-rimmed baking sheet pan with one tablespoon of oil. Place salmon onto prepared baking pan. Mix orange and lemon juices in a small bowl. Pour over salmon. Drizzle remaining oil over salmon and sprinkle with course sea salt and pepper. Let stand for 15 to 20 minutes.
Broil salmon on the middle rack of a preheated oven without turning fish over until opaque in the center. Chef’s Tip: Use metal skewer to penetrate center of the thickest part of fillet. If skewer penetrates the flesh smoothly without feeling the muscle tone, the fish is cooked to perfection. Watch closely, and turn baking pan once for even broiling. The cooking time is 10 to 12 minutes. Use a metal skewer to confirm it is completely cooked.
Preparation for peas and pea tendrils with lemon dressing:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon sugar
2 cups shelled fresh, or one 10-ounce package of thawed petite peas
8 ounces pea tendrils cut into 4-inch lengths
Whisk oil, lemon juice and sugar in a small bowl. Set aside. Bring large pot of salted water to boil. Add peas, and cook for 3 minutes. Add pea tendrils, and cook for one minute. Drain, and return pea mixture to pot. Add oil-lemon-sugar dressing, and toss to coat. Season with sea salt and pepper.
Preparation of dill-cucumber sauce:
Yield: 2 Cups
1 1/3 cups fresh dill, packed and coarsely chopped
1 cup of half-inch cubed unpeeled English cucumber
1 1/2 tablespoons shallot, minced
1/4 teaspoon cayenne pepper
3/4 cup mayonnaise
3/4 cup sour cream
sea salt
pepper
Blend dill, cucumber shallots and cayenne pepper in processor until cucumber is finely chopped (not pureed). Transfer to medium bowl. Whisk in mayonnaise and sour cream. Season with sea salt and pepper.
Preparation of lima bean puree (optional):
1 pound of fresh lima beans, shelled
1/2 pound of white mushrooms, quartered
1/2 cup chicken stock
Heat chicken stock. Add lima beans and mushrooms. Cook for 5 minutes. Blend and season into puree.
To plate, place broiled salmon filet onto a dinner plate. Place a serving of peas and tendril with lemon dressing on one side of the salmon. On the opposite side, lay a serving of dill-cucumber sauce. Top the center of the salmon with a nice dollop of lima bean puree.
I hope you and your guests will enjoy this fantastic summer dish. Please send your comments to me at [email protected]. Bon Appétit!