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Menu Plan for Summer II: Week 13, Day 1

Grilled Salmon with Tomato/Tarragon Sauce
Zucchini (Courgette and Brown Rice Gratin

Cooking time: 60 minutes for menu            Cooking schedule: see below for instructions

      You could do this dinner in the oven, but we prefer the flavors of the barbecue grill.... Preserving the flavors of summer. 

Grilled or Smoked Salmon with Tomato/Tarragon Sauce

Total time: 25 minutes
   We lightly smoked the salmon, directions are below...  If you prefer, it can simply be grilled or roasted in the oven. The salt is scraped off before serving.

 Ingredients:

• 2 salmon fillets, 12oz (360gr) total weight
• 2 tsp dill weed
• 1 tsp coarse salt
• 1 tsp olive oil
• wood chips for smoking - apple is nice See Barbecue Grills for more info   optional
• 1 small - medium ripe tomato, chopped   about 1/2 cup
• 1 tbs fresh tarragon, snipped   substitute 2 tsp dried
• 1 tbs fresh parsley, snipped    substitute 2 tsp dried
• 2 tbs mayonnaise

 Instructions:

• Rub salmon lightly with olive oil. Sprinkle with dill weed, then salt. 
• Grilling without smoking:  Put salmon in a grill basket if using barbecue grill or use a mesh grill pan or grill mat.  Cook over indirect heat for 10 - 15 minutes depending on thickness.  You might need to cover the grill for 5 minutes or so. 
• Oven:  Put on baking sheet and roast in 400F (200C) oven for 15 - 20 minutes, depending on thickness.
• Smoking:  Soak a small handful of wood chips in water for at least 15 minutes.
• Charcoal: Put some charcoal in the barbecue, off to one side and light it.  When the coals are glowing, add the salmon, either in a basket or on a grill mat, to the other side - in other words, not over the coals.  Throw some wood chips on the coals and cover.  Cook for 10 - 15 minutes
• Gas grill:   Only light one side of the grill.  Wrap the soaked wood chips loosely in foil.  Poke a few holes in the foil and place on the grill.  Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so. Cook for 12 - 18 minutes.
• Tomato Tarragon Sauce:
• Chop tomato.  Snip herbs: hold leaves in one hand and snip with a scissors.
• Put into a small bowl and add mayonnaise.  Mix well.  
• To serve: Gently scrape off the excess salt using a table knife or fork. 
• Serve with Tomato Tarragon Sauce on the side. 

Note: Salmon should flake easily but not be dry; remove from heat when just barely done.

Zucchini (Courgette) and Rice Gratin

Total time: 55 minutes
The brown rice and zucchini are combined with just a bit of yogurt and cheese to create a creamy gratin.  Try to find a quick-cooking brown rice or adjust the time accordingly.  I use 'Uncle Ben's' which is all I can get.  It looks like brown Basmati and cooks in 15 minutes. You could substitute regular Basmati if you prefer.

 Ingredients:

• 2 cups shredded zucchini (1 small - medium)
• 1/2 onion
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup plus 2 tbs (9oz, 270ml) chicken stock
• 1/2 cup (2oz, 60gr) shredded cheese
• 1/3 cup (3oz, 90gr) plain or Greek yogurt
• 1 egg
• 1 tsp thyme
• 2 tsp olive oil, plus a bit for baking dish

 Instructions:

• Put 1 cup stock (or whatever your rice requires) and rice into a small saucepan.  Cover and bring to a boil. 
• Reduce heat and simmer until done. 
• Shred zucchini using large holes on grater. 
• Chop the onion. 
• Heat oil in a medium skillet. 
• Add onion, sauté until tender. 
• Add zucchini and sauté until zucchini is tender, slightly translucent and dry. 
• Remove from heat and allow to cool slightly. 
• In large bowl whisk egg. 
• Add cheese, yogurt and thyme.  
• Add 1/2 of the zucchini/onion to the eggs and stir well. 
• Add the remaining zucchini along with the rice and 2 tbs chicken stock. 
• Stir well to mix and pour into a baking dish that has been coated with a bit of oil.  Bake in 350F (175C) oven for 30 minutes. 
• Remove and serve.

Cooking schedule: 60 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, small bowl, large bowl, whisk, 2 small saucepans with lids, baking dish, barbecue grill, basket or mat Turn oven on 350F (175C) Start to cook rice Chop zucchini Chop onion Start to cook zucchini, onion Soak wood chips if using Snip herbs Oil salmon, add dill, salt, set aside Chop tomato for sauce

Make Tomato Tarragon Sauce Remove zucchini from heat Uncover rice, fluff Oil baking dish Whisk eggs in large bowl Add cheese, yogurt, thyme, whisk Add half the zucchini, stir Add remaining zucchini, rice, stir Spoon into baking dish, bake Light/turn on barbecue grill       Pause while gratin bakes Start to cook salmon     Pause while salmon and gratin finish Remove gratin Remove salmon ... Serve

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By Katie Zeller

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