Roasted Fennel and Red Onion Salmon

4 servings

2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
2 teaspoons extra-virgin olive oil
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 6-ounce salmon fillets, skinned
1 lemon, halved
About 3 cups cooked rice (optional)

Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.

Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired.

Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.

From Real Simple

Tuna, Cucumber & Radish Salad

serves 4

3 tbsp. canola oil
2 tbsp. rice vinegar
2 tsp. peeled, minced fresh ginger root
2 (6 oz.) cans tuna, drained
1/2 cucumber, peeled, seeded, halved crosswise & thickly sliced
4 scallions (white and green parts), thinly sliced
4 radishes, thickly sliced

In a large bowl, whisk together oil and vinegar. Add ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate up to 2 hours.

From Live Earth farm CSA newsletter (website)

Sorrel Sauce

We’ve enjoyed pasta with a similar sauce using fresh parsley and lemon (w/out the puree step). This can be used with poached white fish, salmon or pasta. Don’t include the central stem of the sorrel if tough.

4 oz. sorrel, chopped
½ pint of fish, vegetable or chicken stock
½ oz. butter
1 Tbs. flour
4 Tbs. cream
salt and freshly ground black pepper

Simmer the sorrel leaves in the stock for 5 mins.; allow to cool slightly, then puree in a blender or food processor. Melt the butter in a saucepan, add flour and stir over gentle heat until blended. Add the sorrel puree to pan and simmer for ~ 4 mins., stirring. Add the cream and season to taste. Serve immediately.

Submitted by Cheryl Rowell; from The Herbal Yearbook