by webguy | May 7, 2012 | Recipies
1 wild salmon side (about 2 1/2 pounds), skin-on and pin bones removed 1 (14- to 16-inch-wide, 7-inch-long) cedar plank 3 medium fresh lemons, cut in half horizontally 2 teaspoons olive oil 3/4 cup whole-milk plain Greek yogurt (7 ounces) 1/2 cup finely chopped fresh...
by webguy | May 7, 2012 | Recipies
For the glaze: 1/3 cup maple syrup 3 tablespoons whole-grain mustard 1 teaspoon cider vinegar 1/2 teaspoon finely chopped fresh thyme leaves 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper For the fish: 4 (6-ounce) wild salmon fillets, skin on olive...
by webguy | May 7, 2012 | Recipies
1 large head of cauliflower 1/2 cup pitted oil-packed black olives, finely chopped 3 sun-dried tomatoes, thinly sliced 3 1/2 tablespoons olive oil, divided, plus more 2 tablespoons chopped flat-leaf parsley 1 teaspoon fresh lemon juice Kosher salt and freshly ground...
by webguy | May 7, 2012 | Recipies
1 large ruby-red grapefruit or 3 blood oranges 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin 1 cup fresh Italian parsley leaves 1/4 cup fresh mint leaves Extra-virgin olive oil Sea salt flakes Preparation Cut off top and bottom ends of...
by webguy | May 7, 2012 | Recipies
3 celery stalks, cut crosswise into paper-thin slices 1 small fennel bulb, trimmed, halved vertically, sliced paper-thin 1/2 cup fresh Italian parsley leaves 1/4 cup toasted salted pumpkin seeds (pepitas) 2 tablespoons olive oil 1 tablespoon fresh lemon juice ...
