|Hooves and Hounds Farm a birds eye view.|
|Over the back pasture|
|The Farm house and pasture|
It was a very wet spring , but as summer approaches it is a beautiful time to visit the farm.
Things are greening up nicely the garden boxes are coming to life and the local farmers markets are once again up and running.
|Fans hung ready for those hot days|
We are praying for a plentiful hay harvest.
Here, a fresh cucumber salsa contributes color, flavor and texture to basic pan-seared salmon for a super-quick easy weeknight meal. You can make the salsa several hours in advance and refrigerate it until you are ready to serve. I cooked on the grill in cast iron pan.
Seared Salmon with Cilantro-Cucumber Salsa
- 1 cucumber, peeled, halved lengthwise, seeded, halved lengthwise again and thinly
- sliced crosswise
- 1/4 cup thinly sliced red onion
- 1 Tbs. chopped fresh cilantro, plus sprigs for garnish
- 1 Tbs. fresh lime juice
- 1 1/2 tsp. canola oil
- 1 tsp. honey
- 1/2 tsp. red pepper flakes
- 1 tsp. salt
- 4 salmon fillets, each about 5 oz. and 1 inch thick
- 1/4 tsp. freshly ground black pepper
- Lime wedges for garnish
1. In a bowl, combine the cucumber, red onion and chopped cilantro and toss gently to mix. In a small bowl, whisk together the lime juice, 1 tsp. of the canola oil, the honey, red pepper flakes and 1/2 tsp. of the salt. Pour the lime juice mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside.
2. Sprinkle the salmon fillets on both sides with the remaining 1/2 tsp. salt and the black pepper. In a large nonstick fry pan over medium-high heat, warm the remaining 1/2 tsp. canola oil. Add the fish and cook, turning once, until opaque throughout when tested with the tip of a knife, 4 to 5 minutes per side.
3. Transfer the salmon fillets to warmed individual plates and top each with one-fourth of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve immediately. Serves 4.