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Hot off her own kitchen grill, this is Alice Waters' salmon lunch.

Hot off her own kitchen grill, this is Alice Waters' salmon lunch

Barbecued salmon with thyme is the main feature of the lunch Berkeley restaurateur Alice Waters is preparing in her kitchen, pictured on page 92.

For this menu, which she served last summer, Waters begins with grilled baby corn and sweet cherry tomatoes. The main course features grilled salmon seasoned with thyme and fragrant extra-virgin olive oil. Serve the hot fish on a bed of lightly wilted chicory that is mixed with browned bits of mushrooms.

If these ingredients aren't available when you shop, choose the freshest offerings at the time. For the corn, you might substitute other more seasonal vegetables such as small onions to grill in their skins or sweet peas in the pod.

If you don't have an indoor grill, use the broiler, or cook outdoors on the barbecue.

Alice Waters' kitchen lunch

Grilled Baby Corn Cherry Tomatoes

Grilled Salmon on Wilted Chicory Salad

Grilled Toast

Red Bananas Grapes Plums

White Bandol or Dry White Zinfandel

If you plan to barbecue the meal, ignite the briquets about 35 to 45 minutes before cooking. Grill the corn in its husks (stripped of silks), make the salad, and then cook the fish. If there's room on the grill, toast the bread while the corn or fish cooks. Or toast bread after the fish is grilled.

Grilled Salmon on Wilted Chicory Salad

8 tablespoons extra-virgin olive oil

1/2 pound chanterelles or regular button mushrooms, cut into 1/2-inch cubes

1/4 cup thinly sliced green onion

2 tablespoons red wine vinegar

4 cloves garlic, pressed or minced

1/3 cup minced fresh thyme leaves or 2 tablespoons dry thyme leaves

6 pieces salmon or rockfish, skinned fillets or steaks (6 to 8 oz. each)

9 cups bite-size pieces chicory (curly endive), washed and crisped

Salt and pepper

In a 12-inch frying pan or 5- to 6-quart pan, combine 2 tablespoons olive oil and chanterelles; stir occasionally over high heat until mushrooms are lightly browned, 10 to 12 minutes. Meanwhile, stir together 1/4 cup oil, green onion, vinegar, garlic, and 1/2 the thyme; set aside. Coat both sides of the fish with olive oil, using about 2 tablespoons total. Sprinkle both sides of fish with remaining thyme.

When mushrooms are browned, add oilvinegar dressing. Remove from heat. Add chicory, half at a time if it doesn't all fit; turn and mix until greens are coated with dressing. At once, place salad on 6 dinner plates or 1 large platter.

Set the fish on a grill 4 to 6 inches above hot coals (you can hold your hand at grill level only 2 to 3 seconds), or on a rack in a 12- by 15-inch broiler pan 4 inches from the heat. Cook, turning once, until fish is no longer translucent in thickest part (cut to test), 8 to 10 minutes. Set fish on salad. Add salt and pepper to taste. Makes 6 servings.--Alice Waters, Berkeley.

Grilled Toast

1 large loaf (1 1/2 lb.) round, crusty whole-wheat or sourdough bread

1/4 cup extra-virgin olive oil

Cut the bread into slices 1/3 to 1/2 inch thick. Brush or drizzle slices lightly with oil. Place on a grill 4 to 6 inches above hot coals (you can hold your hand at grill level only 2 to 3 seconds), or on wire racks set on a 12- by 15-inch baking sheet 4 inches from the broiler. Toast lightly on both sides, 1 to 1 1/2 minutes a side. Makes 6 to 8 servings.

Photo: Set salmon with thyme on wilted chicory salad
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Feb 1, 1988
Words:607
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