Broiled Salmon with Mint and Preserved Lemon; Strawberry Salad with Feta and Pistachios

by Jennifer

My older son had the idea of a strawberry dinner,

celebrating both the local strawberries now in season and Ira’s birthday.  After picking strawberries at a local farm, I came up with this menu:  Strawberry Bellinis with Goat Cheese and Balsamic Onion Phyllo Pouches; Broiled Salmon with Mint and Preserved Lemon, Strawberry Salad with Feta and Pistachios, and No-Knead Bread;  Chocolate – Strawberry Cake.

Broiled Salmon with Mint and Preserved Lemon – serves 4

  • 1 large or 2 small garlic cloves
  • 1/2 cup, packed, of fresh mint
  • 1 small preserved lemon, sliced
  • 1/2 tsp kosher salt plus extra for sprinkling
  • freshly ground black pepper
  • 2 TBS extra-virgin olive oil, plus extra for brushing
  • 4 salmon fillets

In a small food processor (or by hand, if you wish), chop the garlic.  Add the preserved lemon and pulse a few times,

then add the mint and process again to finely chop.

Transfer mixture to a bowl and stir in 2 TBS oil, 1/2 tsp salt and pepper to taste.  Preheat broiler.

Brush salmon fillets with oil, season with salt and pepper, and broil a few inches from the heat for 10 minutes, or until just cooked through.  To serve, divide mint/lemon mixture on top of salmon fillets.

Strawberry Salad with Feta and Pistachios – serves 4

  • 1 1/2 lbs strawberries, sliced
  • 10 oz. package Romaine lettuce
  • 1/2 cup, packed, of fresh mint, roughly chopped
  • 1/3 cup toasted, unsalted pistachios
  • 3.5 oz. package crumbled reduced-fat feta cheese
  • 1 1/2 TBS sherry vinegar
  • 1 TBS extra-virgin olive oil
  • salt and freshly ground black pepper to taste

Whisk together vinegar, oil, salt and pepper.  Toss together salad ingredients, then add dressing and toss gently to combine.

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2 thoughts on “Broiled Salmon with Mint and Preserved Lemon; Strawberry Salad with Feta and Pistachios

    • Most specialty stores carry jars of preserved lemons, and I would think Whole Foods would as well. They are so easy to make though, and I think they taste better homemade vs. jarred….and they last a very long time in the fridge. You can find recipes on-line; I use the one for Preserved Meyer Lemons (you can use regular lemons) from Gourmet magazine, on epicurious.com, or America’s Test Kitchen site has a different method you could try.

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