Another hot summer night where I live, and usually I’m not wanting anything too heavy for dinner during the summer months. This salmon recipe is perfect for summer. You can grill it or bake it in the oven. And it’s got a kick from the chipotle that sets it apart for most salmon recipes. I served it with Stuffed pattypan squash, that were another wonderful gift from our friends and some simple steamed broccoli.
Cilantro Lime Salmon
Stuffed Pattypan Squash
Olive Rosemary Bread
Cilantro Lime Salmon
(Adapted from Closet Cooking)
2 TBSP extra virgin olive oil
2 TBSP lime juice
1 chipotle chili in adobo
2 tsp adobo sauce
1/2 tsp cumin
1 clove garlic, grated
salt and pepper to taste
2-3 lb salmon filet
Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food processor.
Place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, then pour on the chipotle mixture.
Either grill or bake in a preheated 400 F oven (or grill) until just cooked, about 10-15 minutes.
Pattypan Squash stuffed with tomatoes and goat cheese
~ 6 small patty pan squash
1 pint grape or cherry tomatoes
1 small onion, preferably Vidalia
1 clove garlic minced
2 TBSP pine nuts
4 oz goat cheese
1 bunch Fresh basil, torn
Extra Virgin Olive oil
Heat the oven to 400 degrees F. Chop the onion, and place on cookie sheet, and drizzle with olive oil. Season with salt and pepper. Roast for 10 minutes.
Add the cherry tomatoes, garlic and pine nuts to the tray, toss well in the seasoned oil, and roast for 10 more minutes.
Meanwhile, cut off the tops of the patty pan squash, then scoop out the seeds with a spoon. Brush the squash with some oil (or drizzle), inside and out, and place in a baking dish.
Take the roasted vegetables out of the oven, and pour everything into a bowl. Crumble in the goat cheese, and then add torn basil leaves.
Stir well. Then spoon the mix into the hollowed squash.
Make sure the squash are well-stuffed with the filling. Then place the lids back on, and bake them in the oven for 20-30 minutes, depending on the size of the squash.
Olive and Rosemary Bread
(Adapted from Nadiya Hussain)
This bread should be called “Flavor Explosion” Bread! It is SO good! The combination of olive tapenade, roquefort cheese, rosemary and a bit of apricot jam is heavenly! The bread turned out perfectly – and I’m a first time bread maker!
2 1/4 cups flour, plus extra for dusting
1 tsp salt
2 1/4 tsp fast acting yeast
2 TBSP dried rosemary
4 TBSP unsalted butter
1/2 cup warm milk
4 1/2 oz black olive tapenade
5 1/2 oz blue cheese, crumbled
3 TBSP apricot jam
fresh rosemary leaves chopped
Put the flour, salt, yeast, dried rosemary and butter into a bowl, then rub the butter into the flour until the consistency is like breadcrumbs.
Make a well in the center. Add the milk and egg and use your hands to mix the dough together.
Knead on a floured surface for 10 minutes, until stretchy and smooth OR. (use a mixer, and knead with a dough hook attached for 5 minutes.)
Put back into the bowl.
Cover with saran wrap, and leave until it has doubled in size (about 1½ hours).
Line a baking tray with parchment paper. Flour a work surface and put the dough on top. Knock all the air out with your fists, then roll the dough into a rectangle about 13×10 inches.
With the long edge facing you, spread the tapenade all over the dough.
Then crumble the blue cheese on top, and roll the dough up like a Swiss roll, as tightly as you can, with the seam at the bottom.
With a sharp knife, cut all the way across the center, exposing the swirls and making sure you leave a couple of inches uncut to keep it attached at the very top. You should have what looks like an “A” that has not been crossed.
Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle.
Carefully place on the tray, and if you lose the circle shape, no worries – just fix it as best you can, then cover with a sheet of saran wrap sprayed with cooking spray, and leave in a warm place for another 30 minutes.
Preheat the oven to 400 degrees F.
When the bread has doubled in size again, uncover and bake in the preheated oven for 25 minutes. When it is golden brown, place on a rack to cool.
Warm the jam in the microwave, just enough to loosen it, and brush all over the crown for a sweet shiny topping. Sprinkle with fresh rosemary and serve.
You can freeze this loaf, or the leftovers. Cut into slices and pop into a freezer bag. How delicious does this slice look?