Big Flavors!

This is a menu of big flavors. All three dishes have pretty big tastes but they actually complement each other pretty well—

Menu

Salmon with Tomato/Kalamata Salsa
Sesame Spinach
Smashed Roquefort Redskins


Tomato/Kalamata Salsa

1 plum tomato, diced
Handful of pitted Kalamata olives, sliced
1 banana pepper, seeded and chopped
A couple T of chopped fresh cilantro
Some salt and pepper
1 chopped shallot
A slice of red onion chopped
Juice of one lemon
A T of olive oil

Chop up all the items and mix in with the lemon juice and oil—let sit on the counter for an hour or so.

Serve over fish, chicken—whatever.

Sesame Spinach

½ bag fresh spinach
2 T Toasted Sesame Oil
2 T toasted sesame seeds

Heat a bit of olive oil in pan, throw in half a bag of fresh spinach and wilt
Drizzle some Toasted Sesame Oil over it and sprinkle with some toasted sesame seeds

Smashed Roquefort Red Skins

6 large red skins, cut in half
¼ of Roquefort vinaigrette (see earlier post)
Fresh cracked pepper

Cover redskins with water and boil 30 minutes or so. When cooked, smash 'em up and add the Roquefort vinaigrette. If you don't have that then do butter, sour cream, or yogurt.