courtesy of Culinary School of the Rockies

This is a cool and flavorful salsa for a grilled summer dinner. For best results, prepare the salsa 1-hour ahead of time. Tip: The general rule for cooking fish is that it takes about 10 minutes total cooking time for each inch of thickness of the fish.

Salsa Ingredients
1 Seedless cucumber, finely chopped
1 Scallion, thinly sliced
1 Tbs. Fresh mint, cut into thin strips
3 - 4 Tbs. Rice wine vinegar
2 cups Fresh strawberries, hulled and diced

Sauce Ingredients
1 stick Butter
1 clove Garlic, finely chopped
1 Tbs. Honey
2 Tbs. Soy sauce
1 Tbs. Lemon juice

6 Six-oz salmon fillets

Method

1. In a bowl, mix the cucumber, scallion, mint and vinegar. Cover with plastic wrap and chill for 1 hour. Just before serving, stir in the strawberries.
2. For the grilling sauce, melt butter with the garlic in a small saucepan. Stir in the honey, soy sauce and lemon juice. Cook for 2 minutes over low heat.
3. Brush the salmon with the sauce. Place on the grill, cook for approximately 4 - 5 minutes. Turn the salmon and brush with the sauce on the other side. Cook for another 4 - 5 minutes. Brush the salmon again with the sauce just before it finishes cooking.
4. When fish is done, place on a large platter and top with the salsa.

courtesy of The Kitchen

Ingredients
4 6-oz wild salmon fillets-skin on but scaled (If you do not like to eat the skin leave it on for cooking and then remove it helps maintain the moisture in the fish.)

Sauce Ingredients
2 tbsp fine chopped rosemary
12 anchovy fillets or one small can
juice of 2 lemons
½ cup extra virgin olive oil

Method

1. In the bowl of a food processor finely chop the rosemary then add the anchovy fillet. Slowly add the oil while the motor is running (it really is the same technique as making a salad dressing) until you have a smooth paste. Now add the lemon juice, and the sauce is finished. You can make this a few hours ahead and let the flavors evolve.
2. ½ hr before you want to cook, season your fish with salt and pepper and a small amount of olive oil. This helps the flavor penetrate the fish.
3. Then place your fish skin side down if you want to eat the skin, otherwise place it with the skin facing up on the grill and walk away. Do not be tempted to touch it. After about 3 minutes, try and turn the fish. If it is still sticking, leave it on for a couple more minutes. When it is ready it will let you turn it. Again leave it on the second side. It should only take a couple of minutes.
4. When it is cooked serve with anchovy dressing a squeeze of fresh lemon.

courtesy of Bon Appétit, January 2007

Prep: 25 minutes

Ingredients
1 pound gnocchi-shaped pasta (such as cavatelli) or shell pasta
3 tablespoons olive oil
1 large red onion, halved, sliced crosswise
4 skinless boneless chicken breast halves, cut crosswise into 1/3- to 1/2-inch-thick slices
4 teaspoons chopped fresh rosemary
1 head of curly endive, trimmed, very coarsely chopped (about 12 cups)
1 1/2 cups crumbled blue cheese (about 9 ounces)
3/4 cup coarsely chopped toasted walnuts (optional)

Method

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil in heavy large deep skillet over medium-high heat. Add onion; sauté until slightly softened, about 4 minutes. Sprinkle chicken with salt and pepper; add to skillet with rosemary and sauté until chicken is almost cooked through, about 4 minutes. Add endive; toss until slightly wilted and chicken is cooked through, about 1 minute.
3. Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add chicken mixture, blue cheese, and enough pasta cooking liquid to moisten; toss to blend. Season with salt and pepper. Transfer to large bowl; sprinkle with nuts, if desired.

courtesy of Recipe.com

Ingredients
4 med. sweet red peppers
1 c. chopped onions
2 cloves garlic, minced
1 1/2 tsp. dried oregano
1 tbsp. balsamic vinegar
1 c. diced green pepper
1 c. tomato puree
1 c. cooked brown rice
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper
1 1/4 lb. tomatillos
1/2 c. chopped onions
1 clove garlic, minced
1/2 c. chopped tomatoes
1 tbsp. minced fresh cilantro
1/2 tsp. balsamic vinegar

Method

1. Broil the red peppers about 5 inches from the heat until charred on all sides. Let stand in a closed brown bag until cool enough to handle. Then remove the charred skin. Slit each pepper down the side and remove the stem, seeds and inner membranes. Keep each pepper intact.
2. In a large frying pan, cook the onions, garlic and oregano and 1 tablespoon vinegar until tender, about 5 to 7 minutes. Add the green peppers and cook 5 to 7 minutes. Add the puree. Cook for 15 to 20 minutes. Stir in rice, cumin, black pepper and ground red pepper. Divide stuffing equally into each red pepper, keeping their shape. Set aside and keep warm.
3. Remove the paper husks from the tomatillos. Droop the tomatillos into boiling water. Cook for 5 minutes or until they change color to olive drab. Drain and puree. Set aside.
4. In a 2 quart saucepan, cook the onions and garlic until soft, about 5 minutes. Add the tomatillo puree and cook over low heat for 20 minutes. Add the tomatoes, cilantro and vinegar. Spread the tomatillo sauce in a 7 x 11 inch baking dish. Place the stuffed peppers on top. Reheat in the oven for microwave for a few minutes.

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