White Wine and Citrus Salmon
1 salmon fillet, approx. 4-5 ounces
½ tsp salt
¼ tsp pepper
1 clove garlic, minced
4-5 cherry tomatoes, halved
½ cup orange juice
¼ cup white wine
1 tsp fresh parsley, minced
1-2 slices lemon
2  12-inch pieces of aluminum foil, large enough to create a “packet” for the fish with the juices

(My nieces making a version of this dish.)

Instructions:

Preheat oven to 375.  Create a “cross” with the aluminum foil.  Fold sides to the center to create a “bowl” or a sealable “packet” out of the foil.  You will eventually put the fish in this, along with the juices, and place it directly in the oven. Place salmon in the center of the bowl made of the foil and season with salt and pepper.  Add the rest of the ingredients and seal so the juices do not spill out.  Put the foil packet in the oven for about 20 minutes.  Carefully open the foil packet, watching out for the release of steam.  To plate, place salmon in a deep dish plate or a shallow bowl.  Top off salmon with the other ingredients and pour the juices over the salmon to create a light but flavorful broth.

(Version of this deliciously simple salmon dish.)

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See below for the recipe to my showcased tuna. If you make this during a Friday of Lent, your family will know you’re not fooling around either!

Sweetened, Soy-seared Tuna

1 cucumber, pealed (leaving some green around the edges)

½ pound fresh tuna

¼ cup soy sauce

¼ brown sugar

1 lemon

1 bag microwavable rice pilaf

½ apple, cut into thin strips

2 tablespoons apple vinegar

¼ teaspoon salt & pepper

Fresh cilantro

2 tablespoons olive oil

Prepare cucumber cups by pealing sections of the skin off the cucumber. Cut cucumber into 1 ½ inch circles. Use a melon ball scoop to cut out a small bowl in the cucumber.

Prepare the rice and apple filling by heating the rice in the microwave per the instructions. Cut the apple into thin “match stick” sized pieces. Mix with the rice, adding vinegar, salt, and pepper. You can also throw in some fresh cilantro with the rice as well. Put some of the rice combination in the “bowl” of the cucumber cup.

Prepare the fish marinade by combining the soy sauce, brown sugar, and the juice of one lemon until sugar is completely dissolved. Cut the fish so that it is shaped like a long “tube” (as much as possible). Marinate fish for about 20 minutes in the soy, sugar, and lemon mixture. Heat olive oil in non stick pan. When oil reaches smoking point, carefully place fish in the pan to sear all sides. Cook for 1-2 minutes at most on each side of the fish. Remove and let rest before cutting into ½ inch “mini steaks” and placing on top of the cucumber cup filled with the apple flavored rice. Top off with cilantro and some lemon for garnish.

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