Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, May 20, 2011

Fresh-squeezed lemon continues to wow in this Spicy Salmon with Corn Relish

The recipe for Chunky Guacamole and Serrano Peppers from two days ago’s blog had used the first of my giant lemons from our son’s back yard, but I still had plenty of the giant yellow orbs left over. I had become a nut-case about how just-off-the-tree lemons inspired a dish. I mean, nothing like walking out to one’s own (or a relative’s own) citrus grove, plucking the larger-than-life fruit, squeezing some juice into a bowl, and creating something delicious.

From the Chickasaw Nutrition Services I had a recipe card for Spicy Salmon with Corn Relish. I still had some salmon steaks left over from the earlier guacamole dish—and had some fresh corn from a previous grocery run. Spicy Salmon with Corn Relish sounded as though it would be a dinner entrée that was meant to be!

To prepare the salmon steaks I squeezed the fresh lemon over the salmon and sprinkled some salt-free lemon-pepper seasoning atop it (I used Mrs. Dash). Although the recipe said to roast the steaks for 10-12 minutes, I actually roasted the 1-inch-thick steaks for about 10 minutes a side to insure doneness. (As they cooked I periodically squeezed more lemon on them to keep them from drying out.)
The relish involved assembling a potpourri of fresh items—minced red onion, a red Bell pepper cut into 1/2-inch pieces, a cup of fresh corn cut off the cob, 1/4 cup minced fresh parsley, and 2 tablespoons of the fresh-squeezed lemon juice, along with honey and black and red pepper for seasoning. I served the relish atop the salmon—just as a few nights ago I had topped the fish with Chunky Guacamole and Serrano Peppers. 

The fresh lemons had done it again! What a delicious dish this turned out to be—with some relish left over (although the salmon’s gone) for today’s lunch.

Spicy Salmon with Corn Relish
4 (4-ounce each) salmon steaks
salt-free lemon-pepper seasoning (I used Mrs. Dash)
1/4 cup minced red onion
1 tablespoon olive oil
1 large red Bell pepper, cut into 1/2-inch pieces
1 cup fresh corn cut from the cob
2 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/4 cup fresh minced parsley

Preheat oven to 400 degrees.  Sprinkle salmon steaks with salt-free seasoning. Place steaks on foil-lined baking sheet that has been sprayed with cooking spray. Roast steaks in oven for 10-12 minutes (or longer depending on thickness of steak. Steaks can be turned with seasoning sprinkled on both sides). While salmon is cooking, saute´ onions in oil over medium-high heat. Add peppers; cook 1 minute. Add corn; turn heat to medium. Cook 2 minutes. Remove from heat. Add juice, honey, black pepper, red pepper, and parsley. Mix well. Serve relish atop salmon. Makes 4 servings.

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