KValley
09-22-2001, 08:45 PM
Even though it is the first day of autumn, summer isn't quite finished with us just yet. Clear blue skies, low 80s, a hint of a breeze: today was perfection. With the warmer temps, I looked south of the border for inspiration for tonight's meal.
The Spice Encrusted Salmon with Lime-Orange Salsa is from October '01. I gave this a 6/10. DH and I aren't big fans of oranges with savory foods, but I thought we'd give this a chance. The salsa was good, but not something I would make again. The salmon- I just have to concede that I do not like spice rubs on salmon- I much prefer marinades or grilled with olive oil and rosemary. I thought it was too dry. If you like the intense, earthy flavors of cumin and coriander, you may like this.
Paraguayan Corn Bread AY CARAMBA!! Why have I read only one other review of this!?! This was a 10/10- we loved it! It's beautiful- all golden brown on the outside, rich buttery yellow on the inside; moist, wonderful texture, a crunch of corn (I used frozen), a tang of cheese, soft sweet onions. It was very easy, although it called for the food processor, a couple of bowls, and the mixer. But well worth the effort. I am already planning repeats with fall and winter hearty soups. Can I rave anymore? DH put this in his favorites category...It's in my top ten for the year.
Chipotle, Tomato and Roasted Vegetables Very good complement to this meal- a great way to use up some little romas from my "garden". I halved the recipe and served it over romaine lettuce to create a more substantial salad. It was very refreshing with the heavier cornbread and the intense flavors of the salmon.
I had a hard time deciding on the wine. In the end, I went with a Kiona White Riesling (dried apricot, golden apple). I wanted something cool and refreshing to balance out the intensity of the flavors and the chipotle in the salsa and roasted veggies dish. Had it been a cooler evening, I might have opted for a rioja, as the flavors were bold enough to stand up to a dry red.
A very pleasing meal!
The Spice Encrusted Salmon with Lime-Orange Salsa is from October '01. I gave this a 6/10. DH and I aren't big fans of oranges with savory foods, but I thought we'd give this a chance. The salsa was good, but not something I would make again. The salmon- I just have to concede that I do not like spice rubs on salmon- I much prefer marinades or grilled with olive oil and rosemary. I thought it was too dry. If you like the intense, earthy flavors of cumin and coriander, you may like this.
Paraguayan Corn Bread AY CARAMBA!! Why have I read only one other review of this!?! This was a 10/10- we loved it! It's beautiful- all golden brown on the outside, rich buttery yellow on the inside; moist, wonderful texture, a crunch of corn (I used frozen), a tang of cheese, soft sweet onions. It was very easy, although it called for the food processor, a couple of bowls, and the mixer. But well worth the effort. I am already planning repeats with fall and winter hearty soups. Can I rave anymore? DH put this in his favorites category...It's in my top ten for the year.
Chipotle, Tomato and Roasted Vegetables Very good complement to this meal- a great way to use up some little romas from my "garden". I halved the recipe and served it over romaine lettuce to create a more substantial salad. It was very refreshing with the heavier cornbread and the intense flavors of the salmon.
I had a hard time deciding on the wine. In the end, I went with a Kiona White Riesling (dried apricot, golden apple). I wanted something cool and refreshing to balance out the intensity of the flavors and the chipotle in the salsa and roasted veggies dish. Had it been a cooler evening, I might have opted for a rioja, as the flavors were bold enough to stand up to a dry red.
A very pleasing meal!