Three Recipes for Hot Days
"Surprise Your Guests" Salmon
Prep Time: 15 minutes
Total Time: 30 minutes
Serves 4
This Mediterranean style salmon in parchment paper recipe is very easy to make and always wows the guests! When you serve them a packet on their plate, they'll wonder what's inside. Just tell them to tear it open. The steam and the wonderful aromas will draw them in and delight them.
Simplify preparation by slicing and setting out all the ingredients (create
a "'mise en place"); then assemble and seal the individual packets.
Ingredients:
3-4 small zucchini, halved lengthwise and cut into thin half circles
2 small red onions, thinly sliced
1-2 small bell peppers, thinly sliced
8 cherry tomatoes, thinly sliced
4 tablespoons butter, cut into small cubes
Handful of fresh basil leaves, removed from stems
1-2 lemons, sliced, into rings – 2 rings per piece of fish
8 teaspoons fresh lemon juice
Coarse salt and ground pepper
4 pieces skinless salmon (150-160 grams)
Method:
Preheat oven to 180 degrees.
Making the packets:
Open a large piece of parchment paper (about 38x40 cm). Near the crease, place the zucchini, sliced red onions, sliced pepper and sliced cherry tomatoes. Place 2-3 lemon slices on top, add the butter cubes and 2-3 fresh basil leaves. Sprinkle generously with salt and pepper.
Place salmon on top of the pile of vegetables and drizzle with lemon juice.
Sealing the packets:
Fold the parchment paper over the salmon and vegetables. Make small overlapping pleats around the edges of the paper to completely seal the open sides, and to create a half-moon-shaped packet.
Baking:
Place each packet on a rimmed baking sheet. Bake 15 to 17 minutes, until the salmon is opaque.
Note*: You can pre-assemble the packets and put then on the baking tray in the fridge for a few hours before you put them in the oven.
Cold Yogurt, Mint and Cucumber Soup
This refreshing soup is best served ice cold. If you don't have time to refrigerate it before serving, add 1-2 ice cubes to each bowl.
Ingredients:
1 cup mint leaves, removed from stems
2-3 cloves garlic, peeled
1 kilo cucumbers, well scrubbed or peeled, cut into coarse pieces
1½ cups plain yogurt (Greek yogurt works well)
½-1 cup water
A piece of hot pepper (to taste)
2 tablespoons olive oil
Method:
Blend everything in a food processor or blender until well mixed.
Or put the ingredients in a deep bowl and blend using a stick blender.
Chill before serving.
Garnish with a few mint leaves and some olive oil.
Guatemalan Avocado and Melon Sorbet
1 ripe avocado, about 100 gm, peeled, cut into chunks and frozen
1 melon, about ½ kilo, peeled, cut into chunks and frozen
Juice of 3 oranges
Sugar or honey to taste
Method:
In a blender, add together the frozen avocado and melon cubes, honey and orange juice. Process until completely smooth.
Transfer the mixture to a storage container or serving dish.
Freeze for 2-3 hours until the sorbet is set enough to scoop.
Note* When the sorbet melts it makes a refreshing drink!
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