Fading Away..

I would love to think that we have months and months of this beautiful summer left, but even as I go through sorting out things for tomorrow, Deepta starts second grade, I can officially tell that summer is kind of on it's way out. There are apples everywhere an official logo of fall.

I felt a little nostaglic as I put away an assortment of baby blankets I had made for Deepta, when she was little, some beautiful one in particular, color co-ordinated with the crocheted valance for the room. She is growing up. One of the weekends we had managed to get away this year, we had gone to PA, one of the highlights were watching these swans and the little cygnet, one can see why the ugly duckling lable came.

It is funny to see how protective the parents are of their little one always walking before or after the little one, depending on the situation. Not very different from any other animal.

C

The salmon, that I made was mostly to useup the herbs in the patio, it was a green marinade that I coated the fish with overnight and then grilled with the marinade on. Topped with some lovely grilled onions, the results were quite amazing. This can certainly be broiled, the onions might be a little harder to recreate in the oven.

Green Marinade Salmon

Prep Time: 4-6 hours (to marinade)

Cook Time 25 minutes

Ingredients

1 large piece ginger

2 pods garlic

2 green chilies

1 teaspoon salt

1/2 cup cilantro leaves

1 bunch (4-6) scallions

1/2 cup basil leaves

Juice of a fresh lemon

1/3 cup olive oil

2 pounds salmon steaks (I used sockey wild salmon)

Oil for brushing

2 thickly sliced red onions (optional)

Method of Preparation

1. Place the peeled ginger, garlic, salt, cilantro, scallions, basil leaves and lemon juice with the oil in a blender and blend into a smooth paste.

2. Place in a ziplock bag with the salmon and marinate for 3-4 hours.

3. Heat the grill and cook the salmon for about 5 minutes on each side.

4. Also place the onions on the grill if using, and cook with the salmon. To serve, place the salmon on a plate and top with the onions and enjoy with a glass of chilled rose.