Baking salmon on top of Swiss chard keeps the fish moist and eases the removal of the delicate fillets from the baking dish. The fresh cucumber relish pairs very well with the salmon. Use the freshest looking cucumber you can find. I used an English or hothouse cucumber because its quite mild and has very small seeds and a very thin skin.
Continue Reading Add comment November 28th, 2006
We read this recipe in the June issue of Food & Wine Magazine. Since Ellen and I were in New Jersey visiting my family, we knew we would be able to find good quality swordfish. Although the recipe said this was best over a wood fire, we opted to go with natural charcoal. Its just easier and offers nearly the same amount of wood smoke. My father is the grill expert of the house, so we let him grill the swordfish. Just about 4 minutes on each side was perfect over a nice and hot bed of coals.
Continue Reading 2 comments August 21st, 2006
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | |||
