RECIPES
Tomato, Basil and Mozzarella
Ingredients
Organic heirloom tomatoes, sliced
Fresh basil, chop the leaves carefully
Fresh mozzarella cheese, sliced
Extra virgin olive oil
Balsamic wine vinegar
Salt and pepper
Arrange the slices of tomatoes, basil leaves, and mozzarella slices. Sprinkle extra virgin olive oil over the salad. Add a dash of vinegar and a very very light sprinkling of salt and pepper.
Poached Salmon
Ingredients
2 cups water
1/2 cup dry white wine
1 onion, sliced
1 lemon, sliced
1 1/2 teaspoons salt
1/2 teaspoon peppercorns
2 sprigs dill or 1/2 teaspoon dry dillweed
2 sprigs parsley
4 salmon steaks (wild caught), about 2 pounds
Combine 2 cups water, wine, onion, lemon, salt, peppercorns, dill and parsley in large skillet. Heat to boiling. Reduce heat, cover and simmer for 10 minutes. Add salmon steaks, cover and simmer gently 5 minutes (a little longer if the salmon steaks are thicker than 1/2-inch), or until fish flakes easily with fork. Lift steaks from cooking liquid with a slotted spatula and place on serving platter. Serve with rice pilaf or a tossed green salad, if desired.
