I’ve been inspired lately. I don’t know – maybe it’s my newfound love of things made with grapefruit (the seriously underappreciated citrus fruit), or maybe it’s because we’ve been spending more time on the lake so it doesn’t feel quite as much like Hell here in Texas this summer. Or it could be the time I’ve been spending writing doodles on paper about some big dreams that mingle storytelling with things like speaking or maybe teaching and even a little cooking on the side – dreams that, if they were to come true, would just be (and this wordpainter fumbles but comes up empty when trying to find the perfect word).
Being inspired makes everything interesting – including food. Then again, food is always interesting to me. But every recipe sounds just a little more fun, and every fun recipe tastes divine. Like these two – Firecracker Salmon and Fig Salad. Both are simple to prepare, and both got rave reviews from the Petite Assembly (our group of food-loving, laughter-loving, prayer-loving friends). There are no photos of the salmon because, well, it disappeared too quickly (yes, it was that good, especially grilled over pecan or mesquite wood). And I used my absolute favorite fig preserves for the vinaigrette – Loveless Cafe is the only place that sells them, and every home should have at least six jars in stock (in my humble opinion). I may have a jar or two if you need one. I mean, this is kitchen therapy, and I’d hate for your kitchen to be lacking.
So, enjoy these recipes. Share them with friends. And me know what inspires you – I’d love to hear! Oh, and tell me if you’d like a jar of those fig preserves. They’re exceptional.
Firecracker Salmon
(makes 6 servings)
6 (6-oz) salmon fillets (skin on)
1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 T. honey
2 t. crushed garlic
2 t. crushed red pepper flakes
1-1/2 t. ground ginger
1 t. sesame oil
1/2 t. salt
1/2 t. onion powder
Place salmon fillets in a large Ziploc bag. Whisk together all remaining ingredients and pour over salmon, reserving 1/3 cup of marinate for basting while grilling. Marinate in refrigerator for 30 minutes up to 2 hours.
Grill over high heat, skin side down first, until fillet is cooked and flaky, basting as needed.
from The Savvy Kitchen
Fresh Fig Salad
(makes 4 servings)
1/4 cup olive oil
1 T. fig preserves (plus a little more because it’s just that good)
3 T. white wine vinegar
1 clove garlic, crushed
salt and pepper to taste
Whisk everything together and store in refrigerator until ready to use. Serve over arugula or baby kale, prosciutto slices, shavings of Manchego cheese, and slices of fresh figs. Top with chopped toasted pistachios. And swoon.