A light supper for a warm night.
Salmon with Minted Cucumbers
Recipe from “For Cod and Country,” by Barton Seaver (Sterling Epicure). Serves 4.
Ingredients
Four 5-ounce portions salmon fillet
1 cup white wine
1 tablespoon soy sauce
1 teaspoon-sized piece fresh ginger, peeled and thinly sliced
3 cucumbers
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
Salt
Leaves from 10 sprigs fresh mint, stacked, rolled and cut crosswise into thin ribbons (about 1/4cup)
1/2 red onion, thinly sliced
Directions
Place the salmon, wine, soy sauce and ginger in a skillet just large enough to hold the salmon pieces in a single layer. Barely cover the fish with cold water. Bring to a simmer and turn the heat off. Make sure the fillets are completely submerged, and allow them to sit for approximately 7 minutes. The residual heat of the liquid will be enough to cook the fish through; the flesh should be one even color throughout.
For the cucumbers, peel the cucumbers lengthwise, leaving thin strips of peel in between each stroke for a striped effect. Discard the ends, and cut each cucumber in half lengthwise. Cut the halves crosswise into 1/4-inch thick half-moons and place in a large bowl. Add the olive oil and vinegar, and season generously with salt. Toss to combine, and allow to sit for a few minutes for the salt to draw out some of the moisture. Add the mint and onion. Toss to combine. You can hold the salad at room temperature for up to 4 hours before it should be chilled.
To serve, divide the salad among 4 plates. Gently remove the salmon fillets from the poaching liquid, pat dry and place next to the salad on each plate.
Shrimp and Fennel Salad
From “The French Women Don’t Get Fat Cookbook,” by Mireille Guiliano (Atria). Serves 2 as a main course.
Ingredients
1 shallot, minced
2 tablespoons lemon juice
1 teaspoon fennel seeds
1 tablespoon sherry vinegar
4 tablespoons olive oil
Salt and freshly ground pepper
2 fennel bulbs, trimmed, cored and thinly sliced
8 ounces medium shrimp, cooked and peeled
1 apple, peeled, cored and diced
Directions
In a small bowl, combine the shallot, lemon juice, fennel seeds and sherry vinegar. Whisk in the olive oil, and season to taste.
In a medium serving bowl, combine the fennel, shrimp and apple. Add the dressing, and gently toss. Serve at once.
