| Citrus Recipes from Kay & Jack's Birthday |
| Pilaf with Lime Zest, Almonds & Raisins 2 tbs. blanched slivered almonds 1 � tsp. vegetable oil 1 onion, finely chopped 1 cup rice 2 � cup chicken stock 1/3 cup golden raisins 2 tsp. lime zest 1 tsp. saffron threads, crumbled, or � tsp. powdered saffron � tsp. cinnamon 1 tsp. salt � tsp. red-pepper flakes 1/8 tsp. cardamom Preheat oven to 400 degrees F. Spread almonds on a pie plate and bake for 5 minutes, or till golden. Heat oil in a medium sized saucepan over medium heat. Add onions and pine nuts and saut� until pine nuts are slightly browned, 5-7 minutes. Stir in rice and cook an additional 4-5 minutes, stirring frequently. Add the chicken stock, raisins, lime zest, saffron, cinnamon, salt pepper flakes and cardamom, stir will. Reduce heat to low, cover and simmer until all the liquid has been absorbed, 15 � 18 minutes. Remove from the heat stir in almonds and serve. Severs 4. |
| Spice Crusted Salmon With Lime-Orange Salsa Salsa 4 navel oranges 1 small red onion, finely chopped � cup fresh lime juice � cup chopped fresh cilantro 1 tbs. minced chipolte or jalopeno pepper 1 clove garlic minced salt and freshly ground black pepper to taste Salmon and spice crust 1 tbs. coriander seeds crushed 1 tbs. cumin seeds � tbs. black peppercorns 1 tsp. salt 1 lb. salmon fillet, skin removed, cut into four portions. To make Salsa: With a sharp knife, remove skin and white pith from oranges and discard. Working over a bowl to catch the juice, cut orange segments from their surrounding membrane, letting segments fall into the bowl. Add onions, lime juice, cilantro, peppers, and garlic. Stir to combine. Season with salt and pepper. (This salsa can be prepared in advance and refrigerated for up to 8 hours.) To make salmon: Heat a small skillet over medium heat. Add coriander and cumin; toast, stirring constantly, until aromatic, 2 to 3 minutes. Let cool and transfer to a spice mill or mortar and pestle add peppercorns to the spices and coarsely grind. Stir in salt . Prepare grill of preheat broiler. Coat salmon with the spice mixture. Grill or broil on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per side. Serve with salsa. |