Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

2 cups peeled, seeded, and diced cucumbers
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh mint
⅛ teaspoon freshly ground white pepper
⅛ teaspoon sea salt
½ cup dealcoholized white wine
1 tablespoon cornstarch mixed with
2 tablespoons dealcoholized white
wine (slurry)
1 cup yogurt cheese (see page 290)

For the Salmon
2 (12-ounce) skinless, boneless King salmon
fi llets
1 teaspoon light olive oil
Dash toasted sesame oil
⅛ teaspoon freshly ground white pepper
⅛ teaspoon salt

In a medium saucepan, combine the cucumbers,
dill, mint, white pepper, and salt, and cook over
low heat for 10 minutes. Add the wine and
slurry, and stir until the sauce is thickened, about
30 seconds. Remove from the heat and let cool.
Stir in the yogurt cheese very gently.
To make the salmon, preheat the broiler.
Place a rack in a broiler pan and cover with foil.
Pour the oils onto a plate and sprinkle with
the white pepper and salt. Season both sides of
the salmon fillets by wiping them through the
oil on the plate. Place the salmon on the pre­
pared broiler rack and broil 3–4 inches from
heat, 5  minutes on each side. Transfer the
salmon to a cutting board.
To serve, cut each salmon fillet in half. Spoon
a bed of sauce onto each dinner plate and place
one piece of salmon in the middle. Drizzle

more sauce in a narrow band down the center

of the salmon.

Per serving : 375 calories, 19 g fat, 6 g saturated fat

(14% calories from saturated fat), 9 g carbohydrate,

39 g protein, 0 g dietary fiber, 272 mg sodium

SZECHUAN



CUCUMBER SALAD

SERVES 4

1 pound cucumbers, peeled, seeded, and cut

into 2-inch strips

3 green onions, sliced

1 teaspoon chopped garlic

1½ tablespoons low-sodium soy sauce

½ teaspoon toasted sesame oil

1 teaspoon rice vinegar

¼ teaspoon sugar

⅛ teaspoon ground allspice

¼ teaspoon hot red pepper fl akes

Combine the cucumbers, onions, and garlic in

a glass bowl.

Whisk together the soy sauce, oil, vinegar,

sugar, allspice, and red pepper fl akes.

Pour the dressing over the vegetables, toss,

and let sit for 10 minutes before serving.

Per serving : 28 calories, 1 g fat, 0 g saturated fat, 5 g

carbohydrate, 2 g protein, 1 g dietary fi ber, 227 mg

sodium. Exchanges: 1 Vegetable

CUCUMBER • 139