I was compelled to join a CSA (Community Supported Agriculture) www.breezywillowfarm.com this year. Tuesdays, after work, I brave the Beltway to pick up an array of organic fruits and vegetables at the public library, most of them familiar, some completely new to me…like kohlrabi (it’s really good peeled, cut into cubes, tossed in olive oil and oven-roasted ’til tender). Yesterday, fresh-from-the-field sweet, sweet corn was in the mix. Four cobs, still in their husks, tossed in the microwave for seven minutes, rearranged halfway through, turned out perfect. Butter wasn’t even necessary.
Served them with brown sugar-glazed Alaskan salmon fillets and mixed green salad. I chopped the greens, red onions, cucumbers and tomatoes into smaller pieces for Barry, who easily scooped the mixture out of a bowl with a spoon. The fish, tender and flaking beautifully, was handled with ease.
To make the glaze mix 2 tbs. dark brown sugar, 1 tsp. salt, 1/2 tsp. ground cumin, black pepper to taste and 1/4 tsp dry mustard. Rub on the top of 2 pounds of salmon fillets. Heat oil in a heavy skillet and place fish sugar-side down. Cook for approximately four minutes, being careful not to let the skillet get too hot. You want to keep the sugar soft and not let it caramelize. Flip over to skin side and cook an additional 1 – 2 minutes. Would be excellent paired with a dry white Spanish wine. Enjoy!