Warm summer evenings were made for simple, satisfying meals from the garden. French country cuisine brings together the best that summer gardens have to offer.
The fertile Loire Valley has long been famous for its bountiful harvests — from its fields and orchards as well as the river that gives it its name.
Arranged attractively on a plate, green beans lightly drizzled with creamy green-onion dressing and poached pink salmon present an eye-catching warm-weather feast that is light and filling.
It will pair well with a delicate, simple soup made with garden-fresh herbs, tomatoes, green onions and peas, and served either warm or chilled.
Tips
*To make neat, attractive pieces of salmon for this salad, slice a large fillet into thick fingers and poach them unskinned. The skin peels off easily after cooking.
*For best flavor, check specialty produce grocers or farmers markets for the slender French beans called haricots verts.
*Extra-virgin olive oil may impart too strong a flavor. A good substitute is high-quality, regular olive oil or half extra-virgin and half vegetable oil, such as canola, safflower or peanut.
*Make the garden soup early in the day and let it sit for several hours before serving.
Summer garden soup
Preparation time: 25 minutes
Cooking time: 30 minutes
Yield: 8 servings
1 teaspoon olive oil
5 green onions, white and green tops, minced
1/2 cup each, fresh, finely chopped: carrot, turnip, tomatoes
1/2 cup string beans, sliced diagonally into 1/2-inch lengths
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3 cans (14 ounces each) chicken or vegetable broth
1/2 cup shelled peas
3 tablespoons minced fresh parsley
1 teaspoon each: chopped fresh mint, light honey
1/4 teaspoon ground cloves
1/2 teaspoon salt
Freshly ground pepper, to taste
Non-fat plain yogurt, optional
1. Heat the oil in a heavy stockpot over medium-high heat; add the green onions. Cook, stirring, until brightly colored and soft, 4-5 minutes. Add the carrots, turnips, tomatoes and beans; cook until vegetables begin to soften, about 8 minutes.
2. Add the broth, peas, parsley, mint, honey and cloves; heat to a boil. Lower heat to a simmer; cook until flavors come together about 15 minutes. Add salt and pepper to taste. Serve hot or chilled, garnished with a dollop of yogurt, if desired.
Nutrition information per serving: 57 calories, 27% of calories from fat, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 6 g carbohydrates, 5 g protein, 593 mg sodium, 2 g fiber
Warm salmon salad with green beans
Preparation time: 35 minutes
Cooking time: 6 minutes
Yield: 6 servings
Juice of 1 lime
6 green onions, coarsely chopped, plus 1 green onion, minced
2 tablespoons each: liquid egg substitute, white wine vinegar
1 cup olive oil
1/2 teaspoon kosher salt
Freshly ground pepper
1 salmon fillet, about 2 1/2 pounds, skin attached
2 cups dry white wine
1/2 pound green beans, trimmed, halved if large
1 heart of romaine lettuce
1 green onion, minced
1. Combine the lime juice, chopped green onions, egg substitute and vinegar in a blender or food processor; process until smooth. With motor running, add oil drop by drop until sauce thickens; add oil faster until all is used and sauce is thick and green. Pour into a bowl; stir in 1/4 teaspoon of the salt and pepper to taste. (The sauce may be made up to 1 day ahead, covered and refrigerated.)
2. Cut salmon crosswise into 1-inch-wide strips, seasoning with remaining 1/4 teaspoon of the salt and pepper to taste. Heat 1 cup of the wine to a simmer in each of 2 skillets over moderate heat. Divide salmon between skillets, adjusting heat to maintain a simmer. Cover; cook 3 minutes, skin side down. Turn fillets; cover. Cook until bright pink, firm and moist in the center, 3 minutes. Transfer fillets with slotted flat spatula to clean kitchen towels to drain.
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3. Meanwhile, steam the green beans over, not in, boiling water until crisp-tender, 6-10 minutes, depending on size. Arrange poached salmon, bundles of green beans and lettuce on a large serving platter. Garnish with minced green onion; pass sauce separately.
Nutrition information per serving with 1 tablespoon sauce: 412 calories, 50% of calories from fat, 23 g fat, 3 g saturated fat, 119 mg cholesterol, 4 g carbohydrates, 44 g protein, 201 mg sodium, 2 g fiber