Grilled Salmon with Fontina-Stuffed Potatoes and Indian-Spiced Squash with Bluberry Crumb Cake

Ah yes, that picture makes me remember how wonderful simply prepared grilled Salmon can be. Look at that crisp top and imagine the delicious flavors of freshly-grilled fish. While this may be enjoyed year-round, the beautiful weather recently certainly encourages a spate of grilling and reminds you how well it pairs with a beautiful evening, fresh air, and some nicely chilled wine.

This was a week of simple dishes with a twist. The Salmon was quite basic straight through, but the potatoes and squash I served with it were not quite what you would think. The potatoes were stuffed potato skins, but with Fontina cheese and a severe lack of frying, heavy oils, or bacon. The squash may be in the squash family, but was an almost pear-like Mexican version you'll have to search for and flavored with Indian spices for a mixed nationality side. Finally, I rounded out the meal with blueberry crumb cake. Spring is the season of blueberries and these ones did me proud. This crumb cake stood true to the test, coming out light and fluffy and moist - and rather healthy yet absolutely delicious.

Time: 2 hrs
Difficulty: easy

Fontina-Stuffed Potatoes

Time: 2 hrs

Ingredients:
4 good-sized russet potatoes
1/2 cup 2% milk
1/4 cup fat free sour cream
1/8 cup low-fat buttermilk
2/3 cup shredded Fontina cheese
4 tbsp diced chives
1 tbsp butter
1/4 tsp salt
1/2 tsp black pepper
3 tbsp grated parmesan

(this recipe is based upon one from Cooking Light)

Oh potatoes. You are so delicious. And I love you. I mean... well, let's just get to the recipe!

Get your oven pre-heating to 400 degrees. Wash your potatoes well and then pierce them all over with a fork. Place them in a greased baking dish and bake for an hour and fifteen minutes. When that time is up they should be quite tender. If they are not, bake a little longer. (It will vary with size of potatoes.)

Let them cool until you can handle them - probably 10-12 minutes. Cut them in half and scoop out the flesh of the potato, leaving about 1/4" shell all the way around so your skins do not lose their shape. Put the flesh in a large bowl.

Add the milk, sour cream, and buttermilk to your potato mixture in the bowl. Mash well until you reach a mashed potato-type consistency. (Some chunkier bits are okay.) Add 1/2 cup of fontina, chives, butter, salt, and pepper. Mix well. The cheese will probably begin to melt from the warmth of the potatoes, which is fine. Split the mixture evenly among your potato skins and stuff them back in. It should be overflowing by a little in each one. Sprinkle the remaining Fontina and the Parmesan over the tops of each one. Place them on a greased baking sheet and bake for 12 minutes. (Still at 400.) Then broil for 2 minutes. The cheese on the top should get bubbly. Take out and eat as soon as your mouth will allow it!

Indian-Spiced Squash
Time: 20 minutes

Ingredients:
1 tbsp olive oil
1/2 tsp coriander
1/4 tsp cumin
3 chayote squash
1 red onion
1 tbsp fresh lemon juice
1 tbsp sliced mint leaves

(this recipe is based upon one from Cooking Light)

Wash your chayote squash. Cut in half, remove the seed, and cut into roughly 1" cubes. Get your grill or Foreman grill heating.

Slice your red onion into 1" sized pieces as well. Go for the cubes, but obviously they will fall apart a bit. Put the squash in a bowl with the onion. Toss with olive oil, cumin, and coriander until well blended.

Thread the squash and onion, alternating, onto skewer sticks. (Be careful not to accidentally stab yourself with one as I did.) When the grill is hot, put the skewers on it and grill for about 10 minutes, turning once or twice throughout the process to heat evenly. Place the skewers on a plate. Sprinkle with mint and drizzle with lemon juice.

Grilled Salmon
Time: 20 minutes

Ingredients:
1 lb Salmon fillet
2 tsp olive oil
1/2 tsp black pepper
1 tsp lemon juice

Ready for world's simplest recipe? This reminds us that fresh Salmon has a delicious taste and is often most enjoyed when simply prepared. Make sure you buy a nice piece of Salmon for this meal, however, since it will simply be showcasing the flavor.

Heat a grill pan over medium heat. When the pan is getting hot add the olive oil and swirl to coat. Let the oil get hot as well.

Place the fillet in the pan, skin side down. Sprinkle with black pepper and drizzle with lemon juice. The fillet should be sizzling as soon as you place it in the pan if the pan and oil were hot enough.

Cook for about 5 minutes and flip. Again, the Salmon should be sizzling this entire time. Watch out for little specks of flying oil! Cook for about 7-8 minutes with the skin side up and resist wanting to flip the fill too often. You can take a little peak after the allotted time - the side facing down should be nicely browned and slightly crisp as seen in the picture at the top. If this is the case flip the Salmon back over to so skin side is down again. Cook for another 4-5 minutes or until the Salmon is cooked to your taste. Ideally, you let the skin get crisp at this stage.

Remove and enjoy. Garnish with fresh lemon wedges if desired.

Blueberry Crumb Cake

Time:

Ingredients:
2/3 cup sugar
1/4 cup stick margarine or butter, softened
1 tsp vanilla
1 egg
1 1/3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup low fat buttermilk
1 cup fresh blueberries

Topping
3 tbsp sugar
3 tbsp flour
1 tbsp stick margarine or butter, softened
1 tsp cinnamon

Now I know that normally I tell you to experiment, but when it comes to baking you really should follow the "rules." Baking is far more precise. Experiment and substitute and the texture will change and things will not turn out correctly. If you want to experiment plan on making mistakes and throwing away a lot of versions before you get there. But follow this recipe exactly and you'll enjoy a healthy, divine dessert. The only trick is not gulping it all down in one serving!

Preheat your oven to 350.

Coat a 9" round baking pan with cooking spray. Line the bottom with wax paper and then coat that with cooking spray as well. I find this recipe works especially well with a springboard pan, but if you do not have one you can use a traditional 9" round.

Beat 2/3 cup sugar and 1/4 cup butter/margarine with a mixer or by hand until the mixture is well blended. Add the vanilla and egg and beat well. (All of this beating helps to give the cake its light, airy texture.) Measure out 1 1/3 cups flour. Combine that separately with the baking powder, baking soda, and salt. (Yes, salt, but just a little. In baking it is often necessary since it has rising properties.) Alternate adding a little bit of the flour mixture and a little bit of buttermilk to the sugar/butter mixture, starting and ending with flour. Mix just until well blended. Then gently fold the blueberries into the batter.

Pour the batter into the pan. You'll now need to make the crumb topping. Combine the remaining sugar, flour, butter/margarine, and cinnamon in a bowl. (See the ingredients under "topping" above. Cut the butter into the mixture with two knives until the mixture resembles coarse meal. Sprinkle evenly over the cake.

Bake for 40 minutes. Double check to make sure it's done by inserting a toothpick into the center. If it comes out clean, you're good to go!

But really - let me know what you think of this one since I find it so delicious!