This is what I believe most Minnesotans live for -- summer! And after what seemed like a winter and spring that would never end, it is now time to celebrate the outdoors. I bike as often as I can, work in my garden every day, and try to dine on the patio as much as possible. I just hosted a dinner for friends that I have meant to do for a long, long time. And, hopefully, I have more of these dinners still ahead during this short span of warmth we now enjoy.
Pipi believes that if she positions herself below a dining table, she will reap huge rewards.
As I've mentioned before... this is my favorite soup, EVER! I know... you need to plan ahead with this soup. There are several steps involved. But you will be SO rewarded! And a warm, summer's evening is the ideal time to serve this chilled soup with amazing flavors. (I have left-overs!)
For Spice Mix:
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1/8 teaspoon cayenne
• Six 6-ounce pieces salmon fillet
• 1/2 cup tomato juice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1/3 cup finely chopped vine-ripened tomato
• 1/2 pound mixed baby lettuces
Make Spice Mixture:
1. Stir together all spice mixture ingredients and reserve 1 1/2 teaspoon for vinaigrette.
2. Divide remaining spice mixture among salmon pieces, rubbing into fish and arrange fish in one layer in a shallow dish. Chill fish, covered, 2 hours.
1. In a bowl, whisk together tomato juice, vinegar, and reserved spice mixture and add oil in a steady stream, whisking until emulsified.
2. Grill fish until just cooked through.
3. While fish is cooking, in a bowl toss tomatoes and lettuces with enough vinaigrette to coat lightly and divide among 6 plates. Divide salmon pieces among plates and pour remaining vinaigrette around each serving.
And if you're wondering... I made THIS for dessert.
TAKE a LOOK: