Salmon with Tomato Salsa

Image by tiverylucky at

Image by tiverylucky at


Prep and Cook Time: 15 minutes


  • 1-1/2 lbs salmon filet cut into 4 pieces, skin and bones removed

  • 1 TBS lemon juice

  • salt and pepper to taste

Salsa:  If you want to save time you can use your favorite prepared salsa.

  • 1 large fresh ripe tomato, diced small pieces, about 1/2 inch

  • 3 TBS finely minced onion

  • 3 medium cloves garlic, pressed

  • 1-2 TBS minced jalapeno pepper (or to taste)

  • 1 TBS minced fresh ginger

  • 1 TBS coarsely chopped pumpkin seeds

  • 1/4 cup chopped fresh cilantro

  • 2 TBS lemon juice

  • 1 TBS extra virgin olive oil

  • salt and black pepper to taste


  1. To Quick-Broil preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
  2. Rub salmon with 1 TBS fresh lemon juice and a little salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
  3. Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness (10 minutes for every inch of thickness). Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.


  1. Combine all salsa ingredients.
  2. Spoon over salmon.
  3. Garnish with mint and a sprinkle of extra virgin olive oil.

Serves 4

Recipe from


Roast Pork Loin with Garlic and Rosemary


 Serves 8


  • 4 large garlic cloves, pressed
  • 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 2 1/2-pound boneless pork loin roast, well trimmed
  • Fresh rosemary sprigs (optional)


Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Per serving: calories, 200; total fat, 7 g; saturated fat, 2 g; cholesterol, 100 mg.

Nutritional analysis provided by Bon Appétit

Recipe by Brunello Cucinelli Canteen in Solomeo Italy


Roasted Tomatillo Salsa Verde

Image by Monica Matheny

Image by Monica Matheny



  • 2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
  • 4 garlic cloves
  •  1 medium onion
  • 1/2 lb. Anaheim green chile peppers; may substitute other large green chiles such as New Mexico or poblano; or, use 2 4-oz cans chopped green chiles
  • 2 small or 1 large jalapeño
  • 1/2 cup cilantro, loosely packed
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon dried oregano 
  • 1 teaspoon kosher salt
  • 1/2 cup cider vinegar (may reduce to 2 Tablespoons if not canning salsa)
  • 1/4 cup bottled lime juice (okay to use fresh if not canning salsa)


ROAST THE VEGGIES: Roast tomatillos, chile peppers, onions & garlic using 1 of 2 methods:

--OVEN ROASTING: Preheat oven to 500 degrees. Place veggies in single layer on foil-lined baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing juices.
--STOVE-TOP GRILLiNG. Heat stove-top grill/griddle on medium high heat. Arrange veggies in single layer, rotating with tongs until charred bits are present on all sides, and tomatillos are soft and oozing juices; move to bowl to collect juices.

PEEL, STEM & SEED the green chiles. Stem & seed the jalepenos (skin can be left on); or leave seeds if hotter salsa is desired. Leave skin on tomatillos.

BLEND INGREDIENTS: Add roasted veggies (including juices that collected after roasting) and remaining ingredients to a blender or food processor; blend until desired consistency--anywhere from slightly chunky to pureed.

Best if eaten the next day. Store in refrigerator for up to 2 weeks.

Recipe by Monica Matheny