Wednesday, July 24, 2013

"HOW DO YOU GET FROM HERE TO THERE, WHAT DO YOU DO?" (JUNE ~ MID-JULY RECAP) ~ SALMON with BLUEBERRY SAUCE/SALMON with GRILLED PEACH SALSA

"Life is short, God's way of encouraging a bit of focus."

~ Robert Brault



Two different worlds ... and I love both








SALMON with BLUEBERRY SAUCE

2  lb. Salmon Filet
2  Tbsp. butter
2  cloves minced garlic
1  Tbsp. fresh thyme (or one tsp. dried)
pinch of sea salt and freshly ground pepper to taste

Sauce:

1  cup blueberries
juice from lemon
1  Tbsp. Arrowroot powder or cornstarch
2  Tbsp. balsamic vinegar
1  tsp. Herbes de Provence
1/4  cup white wine
1  Tbsp. butter


  • Heat grill. Rub salmon with butter and sprinkle with minced garlic and thyme and salt & pepper. 
  • Grill to desired taste. 
Sauce:  Mix juice of lemon with arrowroot powder or cornstarch in sauce pan. Add Blueberries, balsamic vinegar, Herbes de Provence, and white wine. Simmer on low for 20-30 minutes. Stir in butter and reserve until fish is done.  






















SALMON with GRILLED PEACH SALSA

For Salsa:

2  Peaches, cut in half and pit removed
1  Tbsp olive oil
2  Tbsp. finely chopped red onion
Small seeded and chopped jalapeno pepper
1  Tbsp. balsamic vinegar
2  heaping Tbsp. chopped cilantro
1  tsp. honey
juice of fresh small lime

For Salmon:

1 large or 2  7-8 oz. salmon filets
extra-virgin olive oil
fresh (or dried) thyme to taste
freshly ground pepper and sea salt to taste

  • Heat grill. Brush cute side of peaches with olive oil. Place cut side down on grill and grill peaches until caramelized but still hold their shape (about 3-4 minutes).
  • Remove peaches, slip off skin, and cut into 1/2 inch cubes. Toss in bowl with olive oil, onion, jalapeno, balsamic vinegar, cilantro, honey, and lime juice. Let sit at room temperature for 30 minutes.
  • While salsa rests, season salmon with olive oil, thyme, salt & pepper.
  • Grill until desired taste or fish flakes easily. 
  • Remove from grill and top with Peach Salsa. 

8 comments:

Marysol said...

Well, I'm not going.

Unless...
a) you're there
b)heaven is made of chocolate.

Diana said...

It has been too long since I've posted on blogs. Seems FB sorta took over on blogspot, didn't it?

Joey, your photos are always remarkable as are your recipes. I'm jotting down both but will not partake of the peach since ours won't be ready for a while yet. Our blueberries are gone but the frozen ones will suffice.

We are so busy with the garden and company that half the year is behind us! Can't believe it. One day perhaps we can retire. ;) Sending you hugs. (((Joey)))

Rose said...

Your photos of Hubbard Lake are so beautiful, I can't imagine you ever wanting to go home. Then I see these photos of your garden, and I can't imagine you wanting to ever leave. You truly have the best of both worlds, Joey!

RobinL said...

Everything is so beautiful, I can hardly stop drooling. And I really love that tree carving, it's wonderful!

lindalou said...

Your gardens take my breath away. Hope you've been spending lots of time at Hubbard Lake. We got a week up on Lake Michigan, but I would love to go up again.

Kathryn/plantwhateverbringsyoujoy.com said...

I'm happy for you, Joey, that you have those two precious places you love so very much. Thank you for sharing your joy. Inspiring.

garden girl said...

The salmon dishes sound delicious, Joey! We get our salmon from a small family fishery in Alaska - wild-caught, and so delicious! One of our farmers orders it for us.

Such beautiful photos. The tree carving is amazing! Hope you're having a wonderful summer. <3

joey said...

Thank you all for your many kind comments ... can't believe I missed them in my 'twirling' life back/forth and using different computers/devices. Summer was grand as I hope yours was too, dear friends ... hated to say goodbye but fall too is lovely and blessings abound.