Fishi
For Com

Serve Up

EILEEN GOLTZ
Special to the Jewish News

a, s with any entertaining, the set-
ting and company are a good
portion of the success of your meal.
The food, however, can turn a small
get-together into a real celebration.
Of course you can always serve chicken or
beef. But, when you bring out the salmon, people
know it's a party (just so we're all clear on what
we're talking about here, this is not about lox and
how many different ways we can put it on a
bagel).
In my opinion, the best way to cook salmon is
to grill it. Don't be intimidated when a recipe
specifies steaks or fillets; the two work fine inter-
changeably.
Fresh is best and buying a whole fish and hav-
ing it cut up into steaks and filets (freezing what
you don't need right now) is a wonderful way to
have salmon on hand whenever you want it.
Your leftover cooked salmon is great to use in
recipes that call for canned salmon. Just remem-
ber to take out any bones.

GRILLED SALMON SALAD WITH
ROASTED CQRN SAUCE
AND AVOCADO RELISH
4 each fresh salmon filets, 4 oz.
2 t. olive oil
Salt and ground black pepper to taste
1 c. roasted corn sauce (recipe follows)
1 T. chives, minced
1 c. corn tortilla chips

For the avocado relish:

vir

5/5

2000

114

1 ripe avocado, diced
1 T. red onion, finely diced
1/4 c. ripe Roma tomato, diced
1/4 t. jalapeno pepper, diced
2 t. cilantro, minced
2 t. lemon juice

2 T. olive oil
To taste: salt and fresh
ground
black pepper

For the salad greens:

4 oz. salad greens
3 T olive oil
1 T. balsamic vinegar
1 t. shallots, minced
Pinch s
Salt andrack pepper to taste

Preheat grill. Prepare roasted corn sauce and
reserve keeping warm. Prepare avocado relish by
combining avocado, red onion, Roma tomato,
jalapeno pepper, cilantro, lemon juice and olive
oil. Season to taste with salt and fresh ground
black pepper. Refrigerate the relish until needed.
Brush the salmon lightly with olive oil, season
with salt and pepper. Place on grill and cooked
until done, 2 -3 minutes on each side.
While the salmon is cooking, prepare balsamic
vinaigrette by combining all the ingredients in a
jar with a tight lid and shaking it vigorously.
When the salmon filets are cooked, toss baby let-
tuces with balsamic vinaigrette. Place dressed
greens in center of serving plate. Place the salmon
filet in center of plate resting on the salad greens. -
Use a squeeze bottle to make three small "pools"
of roasted corn sauce around salmon. Top the
salmon with avocado relish. Garnish with corn
tortilla straw and minced chives.
Makes 4 servings.

ROASTED CORN SAUCE
3 ears sweet corn, roasted in husk
1 oz. olive oil
1/2 c. onions, diced
1/4 c. carrots, diced
1/4 c. celery, diced
1/4 t. garlic, minced
1 c. unsalted pareve chicken stock
1/2 c. low-fat milk

To taste: salt and fresh ground black pepper
2 t. cilantro, minced
1 t. chives, minced

Remove roasted corn kernels from cobs. Heat
olive oil in saucepan. Add onions, carrots, celery,
garlic and corn kernels. Saute until golden. Add
the stock and milk, bring to a simmer. Reduce
heat and simmer over moderate heat for 10 min-
utes allowing mixture to reduce in liquid volume.
Cool mixture.
Place mixture in blender or food processor and
puree. Strain and season with salt, pepper,
minced cilantro and chives.

SALMON IN VODKA CREAM SAUCE
WITH GREEN PEPPERCORNS
8 T. butter
1 onion, thinly sliced
1 pound spinach
6 6-oz. salmon filets
Salt and freshly ground pepper
3 T. olive oil
1 1/2 c. whipping cream
1/2 c. vodka
2 T. green peppercorns in water, drained
and crushed
3 T fresh lime juice
1/4 c. snipped fresh chives
Preheat oven to 350. Combine 4 T. butter and

onions in a large Dutch oven. Cover and bake
until onion is golden brown, stirring occasional-
ly, about 45 minutes. Stir the spinach into
onion and bake until just wilted, about 3 min-
utes. Remove from oven; keep warm.
Season the salmon with salt and pepper. Heat
oil in heavy large skillet over high heat. Add
salmon in batches and cook about 3 minutes per
side for medium. Transfer to platter. Tent with
foil to keep warm. Pour off excess oil from skillet.
Add the cream and vodka and boil until slight-
ly thickened, about 4 minutes. Add green pepper-
corns and remaining 4 tablespoons of butter and