Salmon and Blueberries

Michelle (visiting from China), Reid, Cousin Jason, Giacomo (visiting from Italy) and Cousin Rachel

One of the greatest pleasures in the summer is relaxing with family and guests from all over.  This week we were lucky to have both Michelle Wu and Giacomo Guizzardi staying with us at the cottage, and we were able to celebrate cousin Nadia's 18th birthday as well.  We kept it simple with a variation of cedar plank salmon with Indian Flavours,  grilled corn because you have to have that every night while it is in season, Aloo Gobi, and Caesar Salad for something familiar.  Mom  came up with a delicious dessert featuring the bounty of wild blueberries.  

Cedar Plank Salmon with Indian Flavours

1 side of salmon

For the Rub:

1 large clove garlic, mashed
Kosher salt 
1 tsp. garam masala*
1 tsp. cumin seed, toasted and ground 
1 tsp. coriander seed, toasted and ground 
1/4 tsp. cayenne 

Soak a cedar plank for at least half an hour. 

In a small bowl, combine the rub ingredients.  Sprinkle the mixture over the salmon, lightly rub it into the flesh, and let it stand uncovered in the fridge for one hour. 

Preheat the barbecue on MEDIUM HIGH.  Pat the cedar plank dry, and lightly oil one side with vegetable oil.  Place the salmon on the oiled side, and set it on the preheated barbecue.  Reduce the heat to MEDIUM LOW, and close the lid.  Cook for 20-25 minutes, or until the salmon is done to your liking.

*to make Garam Masala combine:

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cardamom

1 1/2 teaspoons ground pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Store in a tightly sealed jar

Aloo Gobi

1/4 cup vegetable oil

1 large onion, peeled and cut into small pieces

1 bunch fresh coriander, separated into stalks and leaves and roughly chopped

1 small green chilies, chopped into small pieces

1 teaspoon minced fresh ginger

1 clove garlic, minced

1 teaspoon cumin seed

 2 teaspoons turmeric

 1 large cauliflower, leaves removed and cut into florets

3 large potatoes, peeled and cut into ¾ “ cubes

1 tin diced tomatoes

1 teaspoon salt

 2 teaspoons garam masala

1 package baby spinach

Heat vegetable oil in a large sauté pan over medium heat.  Add the onions and sauté until translucent.  Add the coriander stalks and green chilies, and stir for one minute.  Add the garlic and ginger, cumin and turmeric and sauté for another minute.  Add the cauliflower, potatoes and tomatoes, and season with salt and garam masala.  Stir to combine well, cover, and simmer for 15-20 minutes, until the vegetables are tender.  Stir in the baby spinach until just wilted and serve.

Blueberries and Lemon Curd

For the lemon curd:

1/2 cup lemon juice

1 tablespoon lemon rind

2/3 cup sugar

4 eggs

2 cups fresh wild blueberries

Pour lemon juice, lemon rind and sugar into a medium saucepan. Bring to a boil.

Beat eggs in a medium bowl. Pour lemon juice mixture into the bowl and whisk them.

Return everything to the saucepan and cook for 3-5 minutes on medium, or until thick and bubbling.

Strain mixture into a clean bowl and chill.

Place a dollop of lemon curd in the bottom of a martini or dessert glass.  Top with fresh blueberries.

Happy Birthday Nadia