I’ve branched out.
I managed to prepare a seafood dish without the pig.
It was difficult. Prosciutto would be absolutely divine in this salsa , but I didn’t do it.
Howsomuchever… this artichoke heart, red bell pepper, Nicoise olive, toasted pine nut salsa for salmon ROCKS!!! It's an old recipe heartily adapted from the Food Network.
It’s amazing stuff. It’s good in a spoon, on a Tostito..it is divine.
Throw in some tuna canned in olive oil (truly the only kind of canned tuna to eat) and call it lunch.
Add cannelini beans and call it bruschetta.
Make it your own.
It is a portent of things to come this summer and I, for one, cannot wait.
Artichoke Hearts and Toasted Pine Nut Salsa
1 6 ounce jar marinated artichoke hearts, drained
1 fat garlic clove, minced
1 tbsp capers
2 tbsp chopped sun dried tomatoes in olive oil
1 small red bell pepper, seeded and diced
¼ cup pine nuts, toasted
1/3 cup Nicoise olives, pitted and chopped coarsely
Freshly ground black pepper
About ¼ cup coarsely chopped fresh Italian parsley
Combine all of this , mix well and season.
Makes about 1-½ cups.
Perfectly Seared Salmon
adapted from Michael Fennely
Preheat oven to 400.
Heat a cast iron skillet on top of the stove. Add a good swirl of extra virgin olive oil.
Put two nice sized fillets of wild salmon in the pan skin side down.
Cook until skin is crispy, takes about three minutes or so.
Put the pan in the oven for 5-7 minutes til salmon is done.
Top with salsa and wait for applause.