Before I delve into the details of this week's ""What's in the Fridge,"" I have to admit the bounty of fresh ingredients employed therein may not have actually occupied my fridge before the filming. That said, a trip to your local grocer should prove more than sufficient to pile a platter high with Mediterranean-style salmon, tangy orzo pasta salad and crispy grilled asparagus. Inspired by a handful of stereotypically Mediterranean ingredients—balsamic vinegar, olive oil, basil and capers—I began by drawing a zesty bath for a slab of wild Alaskan sockeye salmon. Adhering loosely to the Mediterranean theme, the savor of fresh basil, sweetness of dried cranberries and smokiness of toasted almonds forged the way as they subsequently melded into a tantalizing pasta salad. Tender asparagus—dipped in rich butter and dusted with fragrant pepper—rounded off this trio of culinary grandeur, dancing their way across the sizzling grill as they enjoyed their moment in the spotlight. Pair this creation with a chilled glass of chardonnay and, well, Opa!
Begin this fresh spring meal by preparing a marinade for your salmon. Mince a head or so of garlic and one bunch of basil, and combine them with a half-cup each of olive oil and balsamic vinegar. Add the juice of one lemon, as well as two tablespoons of capers and a tablespoon of black pepper, and whisk thoroughly together. Pour the marinade over your salmon fillets, and let rest at least an hour depending on the intensity of flavor you desire. Once marinated, grill the salmon for about five minutes flesh side down, and then flip onto an oiled piece of foil on the grill (the foil prevents the salmon skin from sticking to the grill). Cook it a few minutes more until the flesh is opaque through the center.
To prepare the orzo salad, boil one pound of orzo pasta and toss in a few tablespoons of olive oil. Add the juice of one lemon, a few handfuls of dried cranberries and a bunch of chopped basil, and toss lightly. Toast a small package of slivered almonds in a pan, and gently fold them into the pasta. At this point, be sure to adjust the flavors according to your taste preference, and add salt and pepper to your satisfaction.
Par-boil the asparagus in a shallow bath of water either in a pan or in the microwave for about two minutes, until it turns a more vibrant green. Then coat it with a few tablespoons of melted butter and sprinkle with freshly ground black pepper. A few minutes on the grill should leave the asparagus slightly browned and delicious.
To finish off this simple, delectable meal, pair it with your favorite white wine or sparkling water and enjoy!
Mediterranean Grilled Salmon:
3 lbs wild sockeye salmon
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
Juice of one lemon
3/2 head garlic
1 bunch fresh basil
2 tbsp capers, drained
1 tbsp black pepper
Orzo Salad:
1 lb orzo pasta
3-4 tbsp extra virgin olive oil
Juice of 1 lemon
1 cup dried cranberries
1 cup slivered almonds
1 bunch fresh basil
Black pepper to taste
Grilled Asparagus:
1 lb asparagus
3 tbsp melted butter
Black pepper to taste
