Thai-Style Steamed Salmon with Tamarind-Ginger Sauce - Pink Saturday

From the kitchen of One Perfect Bite...This is one of those recipes I stumbled on and pondered for a ridiculous amount of time before actually making it. I hope you occasionally do the same thing and understand how that can happen. I kept this recipe on the back burner for several years before taking down my steamer and having a go at it. I regret not making it sooner. I found the original recipe on the Dean and DeLuca Web site, which you can find here. I have no affiliation with them, but I greatly admire their site and the recipes I've found there. The dish requires some chopping and access to a source for tamarind pulp or concentrate, but it is really simple to do. The finished dish is a delightful blend of flavors resembling those used in the best of Thai cooking. It is a wonderful alternative to teriyaki glazed salmon. I prefer salmon fillets to salmon steaks so I've altered the recipe to reflect my preference. If you decide to use tamarind concentrate, dilute it as you would orange juice, using three parts water or stock to one part of concentrate. I serve this with jasmine rice which I find has a unique and distinctive flavor that pairs well with the flavors in this dish. Those of you who try this will become instant fans. It's a wonderful way to prepare good salmon. I know you'll like it. Here's the recipe.

Thai-Style Steamed Salmon with Tamarind-Ginger Sauce...from the kitchen of One Perfect Bite inspired by from Dean and DeLuca

Ingredients:
1 ounce dried tamarind pulp or 2 tablespoons of tamarind concentrate
1/4 cup vegetable oil
4 shallots, slivered lengthwise
2 tablespoons julienne strips peeled fresh ginger
4 garlic cloves, slivered lengthwise
1/4 cup palm sugar or light brown sugar
3 tablespoons nam pla (Thai fish sauce)
4 salmon fillets (each about 1 1/4 inches thick)
Fresh cilantro for garnish

Directions:
1) If using tamarind pulp: Place pulp in a small bowl and cover with 1/2 cup boiling water. Let sit for 30 minutes. Break up tamarind with fingers. Add tamarind and soaking water to a small saucepan. Simmer for 30 minutes. Strain through a sieve into a bowl, pressing on tamarind solids wit a wooden spoon. Strain liquid through a sieve into a bowl, pressing on the tamarind solids with a wooden spoon. Reserve liquid.
2) If using tamarind concentrate: Dilute with 6 tablespoons water. Set aside.n
3) Heat oil in a medium skillet over moderately high heat until hot but not smoking. Stir in shallots, ginger, and garlic and stir-fry for 1 minute, or until very aromatic. Stir in palm sugar, 3 tablespoons nam pla, and 1/2 cup of tamarind liquid, and cook, stirring, for 5 minutes. Reserve.
4) Lay salmon fillets on a lightly oiled plate that will fit into a steamer basket. Spread about 1 tablespoon of reserved ginger-tamarind sauce on each side of each filet, and let marinate for 20 minutes.
5) Bring enough water to sit just below (but not touch) steamer basket in a wok or deep skillet. Bring to a simmer. Place plate in basket, cover with a lid, and steam salmon just until opaque, about 10 minutes for medium-rare. Remove basket from the wok and plate from basket. With a spatula carefully remove salmon to serving plates. Pour enough liquid from steaming plate into reserved sauce to reach the desired consistency.
6) Quickly reheat sauce and spoon over salmon. Garnish with cilantro and serve hot. Yield: 4 servings.

You might also enjoy these recipes:
Almond Crusted Salmon Fillets with Lemon Leek Cream Sauce - Good Things Catered
Wasabi Glazed Salmon - One Perfect Bite
Slow Roasted Salmon - One Perfect Bite
Poached Salmon - Simply Recipes
Red Grape Salmon Fillets - A Food Year
Salmon Fillet on Leek and Fennel Sauce - The Passionate Cook

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Salmon Soup with Tomato and Dill

From the kitchen of One Perfect Bite...This is another light soup developed to span the seasons. It's substantial enough for a meal but lacks the heaviness associated with winter soups and chowders. It's often served in fishing camps and it's familiar to folks who live in Oregon and Washington, especially those who live on the islands in San Juan archipelago. This is really simple to assemble and its another great way to use the tail ends of whole salmon. The one ingredient that might cause some consternation is the fish stock. It can, of course, be purchased, but there are less expensive alternatives that can be used. Bottled clam juice, diluted with an equal measure of water, is the easiest alternative, but my favorite substitute is a light broth made from shrimp shells. We have shrimp frequently and rather than throw the shells away I freeze them until I need fish stock. I simply cover the shells with cold water, bring it to a boil and simmer for about 30 minutes. Once strained, it makes a perfect stock for soup. I keep the other ingredients in this soup to a minimum so the flavor of the salmon stays the star. If you prefer a thicker soup, puree a portion of the soup, just before adding the salmon. Here's the recipe for this spring favorite.

Salmon Soup with Tomato and Dill...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
1-1/2 cups finely chopped onion
1 teaspoon minced garlic
3 cups fish stock
1 cup chicken stock
1-1/2 cups crushed tomatoes
1/2 teaspoon sugar
1/8 teaspoon died thyme
2 cups cubed potato
1 teaspoon lemon juice
12-oz. salmon, cut into 1/2-inch pieces
3 tablespoons chopped fresh dill or parsley

Directions:
1) Melt butter in 4-5 quart saucepan or soup pot over medium heat. Add onions and saute for 5 to 6 minutes. Stir in garlic and cook until fragrant, about 1 minute longer. Add fish stock, chicken stock, tomatoes, sugar and thyme. Bring to a boil, reduce heat and cook, uncovered, for 5 minutes. Add potatoes, lemon juice and salt and pepper to taste. Cook, covered, until potatoes are tender but still retain their shape, about 12 minutes.
2) Stir salmon into soup and cook until fish flakes easily, about 3 to 4 minutes. Sprinkle with dill. Yield: 4 servings.

You might also enjoy these recipes:
Spring Salmon and Leek Soup - One Perfect Bite
Salmon Chowder - One Perfect Bite
Shrimp Chowder - One Perfect Bite
How to Make Shellfish Stock - Simply Recipes
Homemade Italian Shrimp Stock - New Italian Recipes

Spring Salmon and Leek Soup

From the kitchen of One Perfect Bite...I was digging through my freezer today, searching for the last vestiges of some salmon I knew was hiding at the bottom. Salmon season is here and it's time to use the old to make room for the new. It proved to be a good day to undertake the search. The arctic blasts of winter are past, but our weather can still be unpredictable. Late this afternoon, our glorious weather changed and we had a fierce, if short, hail storm followed by heavy rains and rapidly dropping temperatures. It turned into a perfect day for soup. I used the tail ends of the resurrected salmon, quite literally, to make two soups we love. Both are fast, simple and light. They are what I call cusp soups. They are much lighter than the heavy soups of winter but have enough substance to make a meal. I thought we'd do one of them tonight and the other next week. This is the lighter of the two soups and it's my personal favorite. The recipe calls for fish stock. I make mine from shrimp shells that I freeze until I need stock. You can also dilute bottled clam with water to make a serviceable fish stock. Here's the recipe for a light and lovely salmon soup that's perfect for spring.

Spring Salmon and Leek Soup...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon vegetable oil
1 cup finely chopped onion
3 large leek, white and tender green, sliced
1 large potato, diced
2 cups fish stock
3 cups water
1 bay leaf
Salt and pepper
3/4 pound skinless salmon cut into 1/2-inch cubes
1/3 cup cream or half and half
Optional: lemon juice, parsley for garnish

Directions:
1) Heat oil in a heavy bottomed soup pan over medium heat. Add onions and leeks and cook until softened, about 5 minutes.
2) Add potatoes, fish stock, water, bay leaf and a large pinch of salt to pan. Bring to a boil, reduce heat, and simmer, covered, until vegetables are tender, about 30 minutes. Remove bay leaf.
3) Let soup cool slightly. Transfer half of soup solids to a blender and puree until smooth. Be careful not to burn yourself. Return to pan. Heat soup to a simmer. Season salmon with salt and pepper. Add salmon to soup and cook until tender, about 5 minutes. Stir in cream. Adjust to taste with salt, pepper and lemon juice. Ladle into soup bowls and garnish with parsley. Serve warm. Yield: 4 servings.

You might also enjoy these recipe:

Tortilla Soup - One Perfect Bite
Yucatan-Style Soup with Chicken, Lime and Orzo - One Perfect Bite
Roasted Yellow Pepper Soup - One Perfect Bite

Kedgeree - Pink Saturday

From the kitchen of One Perfect Bite...Grandma Maude was not an Anglophile. Famine Irish had long memories and the only good thing she would attribute to the British was the Magna Carta. She did, however, love to cook and tell tales - some tall, some true - that were sure to make us smile. She'd let novel bits of England into her kitchen to assure those smiles. Bubble and Squeak was a favorite of hers and she, of course, had a tale to match the dish. For the uninitiated, Bubble and Squeak is a homely dish made mostly of potatoes and cabbage. It is twice cooked. The bubble represents the boiling of vegetables and the squeak is the noise made when they are turned into a skillet and fried. This was heady information for five year olds. Almost as good as Bangers and Mash and Kedgeree. In our world, Kedgeree was an exotic dish that set us apart from those who had tuna casserole on Friday nights. In truth, Kedgeree is a lightly curried breakfast dish made from rice, smoked fish, boiled eggs, parsley and some lemon juice. While its considered an English dish, it roots are Indian and it is probably an adaption of a rice and lentil dish called Khichari. The British altered the dish to suit their tastes and Grandma Maude altered it to suit hers. She dropped the eggs and the curry and created a thirty minute meal that would make the most harried of cooks smile. This is not company fare, but it is wonderful for a family lunch or supper. Here's the recipe we use.

Kedgeree...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 teaspoon minced garlic
1 cup long grain rice
1-3/4 cup fish stock or reduced-sodium chicken broth
8 ounces salmon fillet, skinned and chopped
3 ounces smoked salmon, chopped
2 tablespoons heavy cream
2 tablespoons chopped fresh dill
3 scallions, finely chopped
Salt and pepper
Garnish: dill sprigs and lemon slices

Directions:
1) Combine butter and oil in a large saucepan. Cook until butter melts. Add onion and cook over low heat until soft but not brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
2) Add rice and cook, stirring constantly, until it is transparent, about 3 minutes. Add stock and stir well. Bring to a boil, cover pan, and simmer gently, for 10 minutes.
3) Add fresh and smoked salmon. Stir well. If rice seems dry add more stock. Cook until fish and rice are tender and all liquid has been absorbed, about 6 minutes.
4) Remove pan from heat. Stir in cream, dill, and scallions. Season to taste with salt and pepper. Garnish and serve immediately. Yield: 4 servings.

You might also enjoy these recipes:

Yangzhou Fried Rice - One Perfect Bite
Shrimp Risotto - One Perfect Bite
Asparagus and Lemon Grass Risotto - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Wasabi-Glazed Salmon - Salmon Ladders - Outdoor Wednesday

A salmon ladder on the McKenzie River in Oregon. The ladder is a step-like structure designed to allow fish to migrate upstream over or through a barrier to spawn.



It's a Sisyphean effort. While these ladders help the salmon make their long way home, the journey is arduous. It's fascinating, almost mesmerizing, to watch them clear these and other hurdles encountered on the way to their spawning grounds. It's a lesson in determination and the biological imperative which ensures a constant flow of salmon to our markets. I feel almost - almost - guilty about using so simple a recipe for salmon, but, truth be told, it is one of my best finds. It's low in fat and very easy to make. The secret ingredient here is the wasabi paste that gives some oomph to a fairly standard teriyake glaze. I clipped the Weight Watcher's recipe from the Washington Post several years ago and it immediately made it to my permanent recipe rotation. I would advise anyone who is unfamiliar with wasabi paste to add it to the teriyake sauce in 1/2 teaspoon increments. You can always add more, but once it's in the mix there's no turning back. I enjoy mild to medium heat and do not find 2 teaspoons of the paste to be excessive. If you are in a real hurry, use commercially prepared teriyake sauce and add wasabi paste to it. If you can't find the paste, use a teaspoon of wasabi powder mixed with 1-1/2 teaspoons water as a substitute. Here's one of the easiest recipes your ever likely to find. Once you have tried it, you'll know why the salmon is called "king."

Wasabi-Glazed Salmon...from the kitchen of One Perfect Bite courtesy of Weight Watcher's and the Washington Post

Ingredients:
3 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon finely chopped, peeled ginger root
2 teaspoons wasabi paste
Nonstick vegetable spray oil
4 salmon fillets (4 to 6 ounces each)

Directions:
1) In a small saucepan over medium-high heat, stir together mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.) Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until glaze thickens slightly, about 5 minutes. Remove from the heat.
2) Meanwhile, spray a large nonstick skillet with oil and place over medium-high heat. Add salmon and cook, turning once, until fish is browned on the outside and opaque in center, about 4 minutes per side, depending on thickness of the fillet. Spoon sauce over the salmon. Serve hot. Yield: 4 servings.

From "Weight Watchers Take-Out Tonight: 150+ Restaurant Favorites to Make at Home, All 8 Points or Less" (Fireside, 2003). Each serving is 4 points.

This recipe is being linked to:

Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Thai Fish Cakes with Cucumber Relish - Blue Monday

Photobucket Creative Commons License

A Oregon fisherman's paradise serves as a perfect introduction to Thai Fish Cakes and Blue Monday.


From the kitchen of One Perfect Bite...We have an abundance of salmon at this time of year and, out of necessity, I've learned to deal with the surplus that tries to claim exclusive use of my freezer space. Today's recipe is an adaption of one for fish cakes that Bob and I had, and loved, when we were in Thailand. The fish cakes are easy to make and they're inexpensive if you use canned salmon or tuna fish to assemble them. The recipe calls for fish sauce and red curry paste. They are available in any well stocked grocery store, but if you're living at the North Pole or in the middle of the Gobi Desert, they can be ordered via the internet. Both will last for several months in the refrigerator. You can make your own red curry paste if you wish. I've included a recipe for the adventurous, but, I hasten to add, commercially prepared red curry paste works like a charm. Red curry is hot to many tongues, so I've used a range of measurement for it in the recipe. Go easy, if you are just beginning to eat hot and spicy food. The cucumber relish is served with many Thai dishes to offset and balance the heat of chilies. Again, the relish is simple and takes minutes to prepare. The recipe I'm including here is very basic. I posted a more involved version earlier in the year and if you'd like to try it follow this link to Ah Jhat. I use mashed potatoes to bind the fish cakes but bread crumbs can also be used. I cook the cakes in a small amount of oil. In Thailand these are deep fried and smaller sized cakes are also used as appetizers. Here are the recipes for the fish cakes, the simplified cucumber relish and red curry paste. I hope you'll try them. You won't be sorry.

Thai Fish Cakes with Cucumber Relish...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups cooked flaked salmon or 1 (14.75-oz.) can pink salmon
1/2 cup plain mashed potatoes or bread crumbs
1/4 cup very finely chopped onion
1/4 cup coarsely chopped fresh cilantro or mint
1 large egg
1 to 3 teaspoons red curry paste
1 tablespoon fish sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons vegetable oil

Directions:
1) If using canned salmon, drain it well. Place in a large bowl and work with fingers to remove skin and bones. Add mashed potatoes, onion and cilantro. In a separate small bowl, combine egg, red curry paste, fish sauce, salt and pepper and mix with a fork until smooth. Add to salmon mixture; mix gently with a spoon or your hands to combine. Using a 1/4 cup measure, shape mixture into 3-inch patties; place on a baking sheet and chill in freezer for about 30 minutes.
2) When ready to proceed, heat oil in a large skillet set over medium-high heat. Carefully add 4 patties and cook, turning once, until golden brown, about 3 minutes per side. Transfer to a serving platter and continue procedure with remaining patties. Serve hot for best flavor. Yield: 4 to 6 servings.

Cucumber Relish

Ingredients:
1/2 cup granulated sugar
1/2 cup white or rice wine vinegar
1 large English cucumber, diced
1/2 cup very finely chopped peanuts

Directions:
1) Combine sugar and vinegar in a small sauce pan. Bring to a boil over medium heat, stirring occasionally. Remove from heat and allow to cool.
2) Pour into a two cup bowl. Add cucumbers. Toss to combine. Top with peanuts. Yield: 1 cup

Red Curry Paste

Ingredients:
3 large dried red New Mexico or Anaheim chili peppers
10 small dried red chilies (i.e. chiles de arbol or japones)
1/2 cup coarsely chopped shallots
1/4 cup coarsely chopped garlic
1 tablespoon coarsely chopped fresh ginger
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

Directions:
1) Stem and seed all chilies. Chop into large pieces; place in a small bowl. Add warm water and let them soak awhile proceeding with recipe.
2) Using bowl of a small food processor or a blender, combine shallots, garlic, ginger, coriander, cumin, pepper and salt. Add softened chilies and 1/4 cup of soaking liquid; process until a smooth puree forms. Transfer paste to a lidded jar and refrigerate for up to 3 weeks. Paste can be frozen for 3 months. Yield: 3/4 cup.

Recipes adapted Temple of Thai and Nanci McDermott


This post is being linked to:

Smiling Sally - Blue Monday

Braised Vietnamese Fish - Ca Kho To - Foodie Friday

From the kitchen of One Perfect Bite...Among my favorite recipes is one from Vietnam in which fish steaks are braised in a sweet and salty sauce that's made from fish sauce (nuoc mam) and caramel. Before you have a chance to say, "No way!" let me assure you that this is an easy and delicious dish. It's a type of kho, a clay pot cooking method that's used for braising meat and fish in Southeast Asia. Happily, this dish can be made in a heavy skillet on top of your stove, and, while I used salmon, any thick, meaty fish can be substituted, as long as it will fit in a tight layer in the pan. I know the addition of caramel to a savory sauce is strange to many, but I'm going to ask you to trust me. I've included a recipe for caramel sauce but if that intimidates you, use an equal measure of brown sugar in its place. Once made, caramel sauce will keep for about a month and I always try to have some on hand. The dish can be on the table in 30 minutes. Rice is a perfect accompaniment.

Braised Vietnamese Fish - Ca Kho Yo...from the kitchen of One Perfect Bite

Ingredients:
Caramel sauce
1/4 cup cold water
3/4 cup sugar
1/4 cup hot water
Fish
1 tablespoon vegetable oil
2 tablespoons coarsely chopped shallots or red onion
2 tablespoons coarsely chopped garlic
1/4 cup fish sauce
2 tablespoons granulated sugar
1 tablespoon caramel sauce or brown sugar
1/3 cup water
1/2 teaspoon black pepper
1-1/2 pounds salmon steaks or other meaty fish, about 1-inch thick
3 green onions, trimmed, white part chopped, green part cut into 2-inch pieces

Directions
1) To make caramel sauce: Combine cold water and sugar in a heavy bottomed pan over medium-high heat. Stir well. Cook, occasionally swirling sauce, until it becomes syrupy and color begins to change, about 5 to 7 minutes. When it is color of maple syrup, pour hot water down sides of pan. It will spit and splatter. Let it settle down. Stir and continue cooking until sauce is thin and smooth. Set aside to cool.
If not used immediately, transfer to a screw top jar and store at room temperature for about 1 month.
2) In a medium deep skillet, combine oil, shallots and garlic. Warm over medium-high heat until garlic becomes fragrant and starts to sizzle. Add fish sauce, sugar, caramel sauce, water and pepper; bring to a boil. Cook, stirring occasionally, until sugar dissolves and sauce thickens a little. Carefully add salmon steaks. Return sauce to a gentle boil, reduce heat and simmer, covered, for 10 minutes. Carefully turn fish, add green onions and cook for 5 minutes longer. Transfer fish and sauce to shallow bowls. Serve hot. Yield: 4 servings.

Recipe adapted from Quick and Easy Vietnamese by Nancie McDermotte

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Salmon Chowder - San Juan Islands Sunset - Pink Saturday

Sunset on the San Juan Islands as seen from the shore of Puget Sound in Bellingham, Washington.



Ahoy, me hearties! Beware. This simple soup is a gift from Scandinavian immigrants who settled in the Pacific Northwest. This chowder, or a version of it, came with them. Fortunately, their recipes were passed on to us. This recipe utilizes a handful of ingredients to make an amazingly flavorful soup. It begins with a fish stock. I make mine from shrimp shells, the recipe for which can be found following the chowder recipe. It's simple to do, but if that seems too much work, dilute 1-1/2 cups bottled clam juice with 2 cups of water and proceed with the recipe. Once all the vegetables have been chopped, the soup will be table ready in 30 minutes. This is typical of the soups that are made on the San Juan islands. Easy, fast and flavorful. If you have an aversion to cream, replace it with half and half or whole milk. It will lack the richness of the real thing, but the chowder will still be delicious. I really hope you'll try this one. It's delicious and hearty enough to serve as a main course.

Salmon Chowder...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons butter
1-1/2 cups chopped onions
5 large boiling potatoes
4 cups fish stock
1 pound salmon, skinned and cut in 1/2-inch dice
2 cups heavy cream
1/4 cup dry white wine or dry vermouth
Salt and pepper to taste
1/2 cup chopped fresh dill or parsley (optional)

Directions:
1) Melt butter in a 5 to 6-quart stock pot. Add onions and saute until soft. Stir in flour and cook for 1 to 2 minutes. Add potatoes and fish stock. Bring to a boil. Reduce heat, cover pot and simmer for 20 minutes, or until potatoes are tender.
2) Add the salmon and cook for 2 minutes longer. Add cream, wine, and salt and pepper
to taste. Simmer until just heated through. If using, stir in dill or parsley. Yield: 4 to 6 servings.

To make fish stock from shrimp shells: Place fresh or frozen shells from 2 to 3 pounds shrimp in a large pot. Add 10 cups water and bring to a simmer over high heat. Reduce heat to low and simmer gently for 5 minutes, skimming off any foam that rises to surface. Strain through a fine sieve and set aside. Stock may be frozen.

They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Salmon with Cilantro and Lime - Foodie Friday and Pink Saturday

From the kitchen of One Perfect Bite...There's lots to learn about salmon and with a confidence held only by perfect fools, I've decided to summarize it for you in one short paragraph. Salmon, wild or farmed, ranges in hue from white or silver to pink and red. Pacific salmon are classed by size and in descending order you'll find the Chinook, Sockeye, Coho, Humpy and Chum. Those from Atlantic waters are actually Steelheads and are related to rainbow trout, so for our purposes they don't count. Salmon, however classified, will live from 2 to 8 years and return to the waters in which they hatched to spawn and die. Fisherman toss about numbers when speaking of salmon. They'll talk about a 1-2 or 2-3, and leave you to scratch your head or yawn. Here's the translation. They're talking about a biological pattern where time is spent in both fresh and salt water; the first number represents time in fresh water, the second time in the ocean. Should I buy wild or farmed salmon? Let conscience be your guide. Check with FishOnline - Fish to Eat , a database maintained by the Marine Leadership Council to see if environmentally responsible practices are used to catch the fish you want to eat. According to the group their is no problem with Pacific salmon. My favorite in the group is the Sockeye salmon - it's a 2-3. It retains its beautiful color when cooked and has oils that I think make it tastier than its counterparts. I think farm raised salmon has a mushy texture, so I'll buy wild as long as it's responsibly fished and certified. This recipe is really simple but it produces a really wonderful fish with subtle Southwestern overtones. Resist the temptation to overcook it. The fillets are broiled, so 7 to 8 minutes is perfect for a fillet that's one inch thick. I serve this with watermelon salsa and arroz verde. The meal bursts with color and flavor and it's good for you. The salmon is a five ingredient wonder that you can have on the table in 30 minutes. Here's the recipe.

Broiled Salmon with Lime and Cilantro...from the kitchen of One Perfect Bite

Ingredients:
4 (6 to 8-oz.) Sockeye salmon fillets
1/2 cup cilantro, finely chopped
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons fresh lime juice

Directions:
1) Combine cilantro, oil, garlic and salt. Set 2 tablespoons aside.
2) Pour remainder over fish in bowl. Let stand, covered, 10 minutes.
3) Meanwhile, preheat broiler. Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoon of marinade. Then broil 4 inches from heat for 7 to 8 minutes, or until fish flakes when pierced with a fork. Brush with remaining tablespoon marinade. Transfer to a serving platter. Yield: 4 servings.

I'm sending this recipe to Michael at Designs By Gollum for Foodie Friday, the event she sponsors.

I'm also sending it to Beverly at How Sweet the Sound for her Pink Saturday Event.