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Wednesday, August 14, 2013

Salmon and Stone Fruit

Happy Wednesday! I forgot to post my savory dish last night, so I'm doing it today! It was too wet to grill outside last night, so I made kebabs on my reversible grill (a really great investment). These are served with cherry and nectarine bruschetta, delicate French bread generously spread with fresh ricotta and covered in macerated fruit. Enjoy!

Spiced Salmon Kebabs

Alison Roman


  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons sesame seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
  • 2 lemons, very thinly sliced into rounds
  • 2 tablespoons olive oil

  1. Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
  2. Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
  3. Grill, turning occasionally, until fish is opaque throughout, 5–8 minutes.

Cherry and Plum Bruschetta
Alison Roman

  • 2 red plums or nectarines, halved, pitted, thinly sliced
  • 1 cup cherries, pitted, halved
  • 2 tablespoons sugar, divided
  • 1 tablespoon olive oil plus more for drizzling
  • Flaky sea salt (such as Maldon)
  • 1/4 vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract
  • 1 cup whole-milk ricotta
  • 1/2 baguette, sliced 1/2-inch thick, toasted
  1. Combine plums, cherries, 1 tablespoon sugar, 1 tablespoon oil, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract; toss to combine. Let macerate just until fruit begins to release juices, 10–15 minutes.
  2. Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in a medium bowl until smooth.
  3. Drizzle toast with oil, spread with ricotta mixture, and top with fruit. Drizzle with more oil, if desired, and juices from bowl. Sprinkle with salt.

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