This has been a rather busy and exciting month for us and I have been a bit remiss with French Fridays recipes…!
First we were counting down the days until our second daughter was due to grace us, then the day finally came when we got to meet her and in all the hub-bub we managed to miss out on the French Fridays postings! But check out our new cook! I think it’s a great reason to have missed out on a few of the recipes!
Miss Emily will be joining us in the kitchen just as soon as she can sit up on her own – which will happen sooner than we know, I’m sure. In the meantime, we took advantage of a short window we had yesterday to prepare dinner while Emily was sleeping off a milk coma and Mei was busy watching cartoons.
We made the crunchy ginger-pickled cucumbers, salmon with basil tapenade and lemon barley pilaf for dinner. It was a perfectly light and satisfying meal! We did choose to omit the olive tapenade because we didn’t care too much for it on the olive-olive cornish hens that we made last winter and just stuffed our salmon fillets with lemon soaked ribbons of basil and mint and prepared the mango chatini to serve with the salmon instead.
I was a bit nervous about searing the flesh in a stainless steel pan, although not too much of it stuck like I thought it would have – which was good. It gets finished in the oven, and the last few minutes for the salmon were all that we needed for the barley pilaf to finish cooking as well. It was a perfectly timed meal! In the future, I would rather just pan sear the fillets in a non-stick skillet because it’s not worth the bits of flesh flaking off or sticking to the pan just for some color – I can use a broiler for a minute or two to achieve the same effect, but other than that I was very happy with the process of cooking both the salmon and the barley.
The brightness of the meal with it’s touch of lemon in the barley that paired nicely with the salmon and the fresh herbs in the mango chatini made for a lovely summer meal. This is certainly a meal we will have again! I would be happy to serve the barley pilaf with any number of seafood dishes in lieu of our typical rice sides or even potato sides that we often gravitate towards.
The ginger-pickled cucumbers were a hit for our house guest, who loves ginger – but for me, it was a miss. It wasn’t as terrible as I anticipated but the ginger was sharp and I didn’t care for it, although the “pickle” itself was very refreshing and crisp tasting. The husband unit didnt go for this dish because it wasn’t truly a “pickle” he said. *Shrugs* you can’t win them all!
July was certainly a great month for French Fridays! If you would like to join our group, please click here and get a copy of Dorie Greenspan’s “Around My French Table.” Likewise, if you would like to see what the other Doristas thought of these recipes, click here!