salmon with cilantro gremolata

"Hey remember that time when my favorite colors was pink and green?" That's a lyric from Regina Spektor's song "That Time," a song that I cannot get enough lately. That particular line popped into my head when I plated my dinner tonight. Salmon (pink!) with gremolata (green!) with a salad of pink grapefruit (pink, duh!) and avocado (green!) what a pretty little dinner I had made without realizing! Tasted good too. A simple, light, fun summer dinner.

Salmon with Cilantro Gremolata

for the gremolata:
-zest and juice from 1 lime
-4 cloves of garlic, minced
-1 small green chile, seeds removed, minced
-1 large handful of cilantro, chopped fine
-1 Tablespoon olive oil
-salt to taste

combine all the ingredients, set aside.

Season (I used an all-purpose rub, but plain salt & pepper will work fine too) and Cook 2 small salmon fillets at 425ºF until cooked through but still moist and flaky (mine took about 15 minutes, from frozen). Serve with the gremolata on top.

For the salad, peel and slice a grapefruit, slice an avocado, alternate the slices of each on your plate, sprinkle with salt, pepper, olive oil and torn up cilantro.

Rainbow Trout stuffed with fennel

I love rainbow trout, so I was pleased as punch to find it on sale and WHOLE! So I got one. I stuffed him with some fennel stalks & fronds, lemon slices, garlic chunks and slices of yellow onion. I rubbed him with olive oil, salt & pepper, wrapped him loosely in foil, and cooked him in the oven at 325ºF for about 20 minutes, opening up the foil tent and adding some butter for the last 5 minutes of cooking. An easy weeknight dinner that looks and tastes kinds fancy!


As for the rest of the fennel, slice up the bulb, along with the rest of the onion, and stir fry it with some finely chopped garlic and olive oil. When it gets kind of soft, add one zucchini and one yellow squash, both sliced into bite-sized pieces, and cook until all the vegetables are just soft, adding salt, pepper, chopped fennel fronds and red pepper flakes as you go. This side dish goes great with the fish.


The cooking method for the fish keeps it super-succulent. You can eat the skin if you want (I love me some fish skin!), but the fish flakes right off of it if you're not into that sort of thing (prude).