SALMON WITH A MIXED GRAINS SIDE DISH

BROILED FRESH SALMON

2 thick fresh salmon filets

salt and pepper

3 Tbsp. orange marmalade

1  tsp. Dijon Mustard

1 tsp. soy or Worchestershire sauce

METHOD:

Season salmon with salt and pepper.

Mix together, marmalade, mustard and soy sauce.   

Line a small broiler pan or cookie sheet with foil.  Flip the salmon so the under side is facing up.   Broil about 3 to 4 inches from the heat for 2 minutes.  Flip salmon right side up and brush glaze over both filets.

Broil for about 5 minutes or til glaze is bubbly.  Be careful not to overcook the salmon.  It should be a little pink in the center.

MIXED GRAIN TABOULLEH

1 1/2 cups cooked mixed grain, rice or barley, cooled slightly

2 Tbsp. fresh mint chopped fine

2 Tbsp. fresh dillweed chopped fine  (do not use dried herbs)

1/4 cup or more fresh Italian parsley chopped fine

3 scallions white and some green chopped fine

1 small tomato seeded and diced fine

3 Tbsp. crumbled Feta or goat cheese

4 Tbsp. HERBED  olive oil  (recipe follows) or plain good quality olive oil

3 Tbsp. lemon juice

salt and pepper

METHOD:

Mix all ingredients  ending with olive oil, lemon juice and seasonings.

Refrigerate.  This should be served at room temperature so let it sit out for about 2 hours.

HERBED OLIVE OIL

1  to 1  1/2 cup olive oil

stems and a few leaves from a bunch of basil

stems and a few  leaves of Italian parsley

3 sprigs fresh thyme

METHOD:

Heat olive oil over medium heat and add all herbs.  Turn heat down to the lowest setting and let the leaves steep in the oil for about 5 minutes.  Turn off the heat and let sit for about 30 minutes stirring once or twice.  Strain,  pressing on herbs to release all of the oil. 

Store in the fridge in a glass jar or container for up to 2 weeks.  This is great on a tossed salad  and a can be used to saute or  fry fish, beef, pork and poultry.