Please send in your recipes so we can help her leave town with a clear conscience.
In my freezer:To start her off, here's a salmon dish that borrows from a Native American recipe and can be served as an appetizer or main course.
Sockeye salmon fillets
Boneless leg of lamb, seasoned/butterflied from Trader Joe's
Boneless beef bottom sirloin tri-tip
Extra lean, boneless, skinless, trimmed chicken (ick)
Alaska cod fillets
In my over-flowing pantry:
Sauces: Moroccan tagine simmer sauce, Cuban mojito simmer sauce, cacciatore simmer sauce, olive tapenade spread, roasted red pepper and artichoke tapenade, artichoke antipasto
Lots of nuts, including a big box of walnuts, pignolia, pepita and almond mix (I guess for a salad)
and unsalted dry toasted sliced almonds.
Cans of black beans, garbanzo beans, mixed bean salad, artichoke hearts, hearts of palm, corn. most great for chili, and burritos....
Native American Salmon
Marinate the salmon overnight with a dry rub of cayenne, ginger, brown sugar, and kosher salt. The salt will pull water out of the fish. What started as a dry rub at night will be wet in the morning.
1 lb. salmon, washed, pat dried
1 tablespoon kosher salt
1 cup brown sugar
1" piece of ginger, peeled, grated
Pinch of cayenne
On the cutting board, spread a piece of plastic wrap twice the length of the salmon. Spread the grated ginger and cayenne on the flesh. Mix together the dry ingredients. Put half of the dry rub on the plastic wrap. Lay the salmon on top of the dry rub. Put the other half of the rub on top of the fish. Fold the plastic wrap over the salmon, then put the packet into a Ziploc bag and carefully seal. Keep in the refrigerator overnight. In the morning, remove the salmon from the plastic wrap. Save the sauce and pour it into a small saucepan and reduce by half over a low flame. With a pastry brush, coat the top of the salmon with the glaze.
Place the salmon on a wire rack on a baking sheet and bake in a 350 degree oven for 20 minutes. Alternatively, if you have a bbq, set one side on high, put the salmon on the baking sheet on the cold side. After 10 minutes, rotate the pan so the salmon gets cooked evenly.
Serve at room temperature with bagels and cream cheese or on toast or with a salad.
Serves 4. Preparation Time: 15 minutes. Cooking Time: 20 minutes.