| Shelly Carroccia likes to use wild salmon for this simple marinated dish. She serves it on whatever local greens (chard, spinach, rapini) are available for sautéing.
1/4 cup tequila
3 Tbsp. lime juice
2 Tbsp. olive oil
1 tsp. salt
1 tsp. paprika
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
Four 6-oz. salmon fillets
1. In a small bowl combine tequila, lime juice, olive oil, salt, paprika, cumin, and cayenne pepper. Place salmon in a resealable plastic bag set in a shallow dish. Pour marinade over salmon. Seal and refrigerate for 1 to 3 hours, turning bag occasionally. Remove salmon from marinade, reserving excess marinade.
2. For a charcoal grill, place fish, skin side up, on a greased grill rack of an uncovered grill over medium coals for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily when tested with a fork, turning once and brushing with some of the reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on the greased rack of the grill over heat. Cover and grill as above.) Bring remaining marinade to a boil. Serve salmon atop Sautéed Swiss Chard (recipe below); drizzle with hot marinade. Makes 4 servings.
Sautéed Swiss Chard: Cut tough stems from 2 pounds Swiss chard; discard. If desired, cut tender stems into thin slices. Coarsely chop leaves. In a 6- to 8-quart Dutch oven heat 2 tablespoons olive oil over medium-high heat. Add the chard. (If necessary, add half of chard to start. Add remaining after chard begins to wilt.) Cook, uncovered, 4 to 6 minutes until leaves are just wilted, stirring occasionally. Season to taste with salt and pepper. (Or, if desired, substitute spinach for chard. Cook and stir spinach in hot oil just until wilted; season to taste.)
Wheat Berry Salad
Whole grains are common at Sweet Grass. Use all three grains (see Note for cooking times) or just one or two—as long as the total is 5 cups. Cool fresh-cooked grains before using.
3 cups cooked wheat berries (1 cup uncooked)*
1 cup cooked brown rice (1/3 cup uncooked)*
1 cup cooked barley (1/4 cup uncooked)*
1/2 cup dried cherries or cranberries
1/4 cup chopped celery
1/4 cup chopped fresh parsley (optional)
1 medium red apple, cored and chopped
4 green onions, sliced
1/2 cup salad oil
1/3 cup cider vinegar
3 Tbsp. sugar
3 Tbsp. finely chopped red onion
1 Tbsp. Worcestershire sauce
2 cloves garlic, minced
1. In a large bowl combine the wheat berries, brown rice, barley, cherries, celery, parsley (if desired), apple, and green onions; set aside.
2. For dressing, in a medium bowl whisk together the oil, vinegar, sugar, red onion, Worcestershire sauce, and garlic. Pour over wheat berry mixture and toss to coat. Cover and chill for at least 1 hour or up to 24 hours. Makes 8 to 10 servings (7 cups).
Note: To cook wheat berries, simmer 1 cup berries with 3 cups water, covered, for 1 hour. Drain. For brown rice, simmer 1/3 cup rice in 3/4 cup water, covered, for 40 minutes. Drain, if necessary. For regular barley, simmer 1/4 cup barley in 1 1/3 cups water, covered, for 40 minutes. Drain, if necessary.
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