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.