Summer Flavors Go Swimmingly With Fish And Cheese!
It's once again time to enjoy healthy, garden-fresh fruits and vegetables. Here are a couple of sumptuous yet simple recipes that invite you to do just that.
Whether you choose to make the Roasted Salmon With Cucumber Radish Relish or Fish Fillet From The Garden, you'll find that each artfully balances the distinctive tastes and textures that fish, cheese and garden veggies bring to the table. A mellow nutty cheese like Jarlsberg perfectly complements the delicate sweetness of grapes and carrots and handle the big flavor of roasted salmon, too. Best of all, you can use either recipe to stage a romantic dinner for two, feed an intimate gathering of close friends or the family simply by doubling the ingredients!
Fish Fillet From The Garden
(Serves 2, 4 or 6)
2, 4 or 6 4-ounce pieces boneless fish fillet (flounder, tilapia or catfish)
2, 4 or 6 tablespoons chopped fresh herbs (dill, tarragon, chives, parsley)
1, 2 or 3 cups shredded carrots
½, 1 or 1-1/2 cups halved seedless green grapes
½, 1 or 1-1/2 cups shredded Jarlsberg cheese (or light version)
2, 4 or 6 lemon slices
Preheat oven to 425o.
Generously coat an ovenproof baking dish or deep frying pan with extra virgin olive oil and arrange fillet pieces so they don’t overlap.
Mix herbs, carrots, grapes and cheese. Divide mixture into equal mounds (about ¾ cup to cover each fillet). Finish each fillet with a lemon slice, cover tightly with foil and bake 20 minutes. Still covered, let stand 5 minutes.
If desired, drizzle each serving with lemon juice, first quality extra virgin olive oil and a few grindings of fresh pepper. Serve with steamed asparagus and red potatoes.
Roasted Salmon with Cucumber Radish Relish
(serves 2, 4 or 6)
2, 4 or 6 4-ounce pieces salmon fillets
2, 4 or 6 tablespoons fresh lemon juice
Salt and pepper, to taste
2, 4 or 6 slices Jarlsberg cheese
Preheat oven to 450o.
Line bottom of ovenproof baking dish or large frying pan with aluminum foil. Lightly coat with olive oil and arrange salmon fillets without overlapping. Sprinkle with lemon juice, salt and pepper to taste. Roast for about 15 minutes. Top each fillet with slice of Jarlsberg and return to oven until cheese melts.
Cucumber Radish Relish
¼, ½ or 1 diced cucumber
2, 4 or 6 radish, cut julienne style
1, 2 or 3 scallions (green onions), finely diced
1, 2 or 3 tablespoons EACH, fresh dill and parsley
1, 2 or 3 tablespoons rice wine vinegar
½, 1 or 2 tablespoons olive oil
Salt and pepper, to taste
Combine first 5 ingredients. Whisk together vinegar, oil, salt, pepper and toss with cucumber-radish relish. Divide evenly between plates, placing salmon fillet on top or to the side.
Story and recipe courtesy of Jarlsberg, a semi-soft part-skim milk cheese with large “eyes” and mild, mellow-nutty flavor. A product of Norway, Jarlsberg is traditionally produced and aged, completely natural and an excellent source of protein and calcium. Substitute Jarlsberg in almost any recipe calling for cheese—you’ll love the delicious results. For more information, visit www.jarlsbergusa.com
Photo credit: www.jarlsbergusa.com