It’s time to return to fine dining!

A French Friday’s with Dorie Feast: Salmon with Basil Tapenade, Yin-Yang Beans, and Semolina Bread to mop up the extra tapenade sauce.

Shortly after my daughter Melissa arrived to spend some time with me after the death of my husband, she made a suggestion. “I think, Mom, this is a time to stock up on Comfort Foods, just eat what makes you feel good.” Somehow, to hear her now irreverently tell it, I translated “Comfort Foods” into “all the Junk Food that you want” and went on a binge. My menu, for more days than I’d like to admit was:

  1. Fritos, the Original Corn Chip;
  2. Cheetos Crunchy Cheese Flavored Snacks;
  3. Archway Original Windmill Cookies; (with milk)
  4. Caramel Corn (Farmers Market); and
  5. Premium Saltine Crackers (crumbled and mixed with sugar and milk).

Toss in one-half a Blueberry-Marscapone Roulade and a whole loaf of Semolina Bread and, to me, that spells c-o-m-f-o-r-t. For about ten days. After that, it spells j-u-n-k-f-o-o-d. That’s why it was a nice jog back to reality when this week’s French Fridays with Dorie recipe choice was Salmon with Basil Tapenade.

Wild Sockeye Salmon Fillets

There’s nothing difficult about this tasty main course which is explained beautifully here. It’s simply tapenade coaxed into two “pockets” created in each 5 ounce, thick, center-portion of salmon. The fillets cook 4 minutes in the skillet before heading into the oven for another 6. Add some leftover tapenade sauce for a lovely dinner entrée.

 

Fill a small plastic baggie with the olive tapenade. Then cut off a small tip of a corner and hold the “cone” tightly with your  hand. Use this make-shift tube to fill the slit “pockets” in each salmon fillet. Massage gently to evenly spread the tapenade.

 

I thought that Yin Yang Beans, a favorite recipe from Grace Young’s “Stir-Frying to the Sky’s Edge” cookbook and featured on PBS a year ago, might be a complimentary side to the salmon. Even without the ground pork, which I left out, these green beans still have the tangy, spicy flair that is delicious with this salmon. So good, in fact, that I’ve joined Wok Wednesdays, a new twice-monthly cooking group that is woking it’s way through Young’s book. Next week, Kung Pao Chicken. If you want to see what others chose to serve with their salmon this week, go here.

 

It would be remiss and most ungracious of me not to acknowledge your many kindnesses and concerns expressed since the death of my husband. Quite remarkable, really. Six years ago, Michael wrote a letter telling me the life he hoped I would lead after he could no longer live it with me.  Now, keeping in mind this is a Man’s Idea of how a Woman should live, he did leave behind  good marching orders. Since by nature, I am a happy, optimistic woman, always willing to choose joy over sadness, he’s now made that even easier.   In that vein, I am off to California this week-end to celebrate a lovely young lady’s 11th birthday.   Life is Good.