Mother’s Day

Strawberry-Basil Salad

(Makes 8 servings)

Basil and strawberries are a surprising and delightful flavor combination. Try it—you’ll like it! The intense red of the berries and the vivid green basil combine to make this salad a visual delight with flavors that are the essence of summer.

Ingredients

• 4 cups ripe strawberries, thinly sliced
• 3 cups ripe plums or blueberries, thinly sliced
• 1/2 cup plain, full fat yogurt (Greek is the best) or sour cream
• 1/4 tsp. cinnamon
• 1/4 cup mild honey (or more, depending on fruit)
• 1/4 tsp. vanilla extract
• 2 Tbsp. Grand Marnier
• 1 Tbsp. freshly squeezed lemon juice
• 4 cups, packed fresh basil, finely slivered (chiffonade style)
• 1 1/2 cups pecans, chopped
• Freshly cracked black pepper

 Directions

1. Combine the yogurt and cinnamon. Chill.
2. Combine honey, vanilla, Grand Marnier and lemon juice
3. One hour before serving, combine sliced fruit and honey mixture.  Refrigerate.

To serve: Toss together the marinated fruit, pecans and the basil. Serve drizzled with some of the cinnamon yogurt sauce.

Optional:  Add a generous grinding of freshly cracked black pepper.

Riesling Poached Salmon With Herb Mayonnaise

(Serves 6 to 8)

Tender poached salmon is the perfect main dish for a Mother’s Day brunch. The extra good news is this dish can be completed the day before.

Ingredients

For the Fish

• 3 cups Riesling
• 1/2 Tbsp. whole peppercorns
• 1 onion, sliced
• 1 Tbsp. whole coriander
• 2 Tbsp. fresh cilantro or parsley, chopped
• 5 lemon slices
• 1 (2 lb.) boneless, skinless salmon fillet

For the Sauce

• 1 cup mayonnaise
• 2 Tbsp. fresh lemon juice
• 3 Tbsp. fresh cilantro or parsley, minced
• 2 Tbsp. chives, minced
• 1 Tbsp. lemon zest
• Salt and pepper to taste

Directions

For the Fish

1. Combine first 5 ingredients in a flat roasting pan or poacher large enough for the whole fish fillet. Bing to a boil, reduce heat, cover and simmer 10 minutes to blend flavors. Gently slip salmon into the pan, cover and cook for 12 to 15 minutes - until the fish is opaque and firm to the touch.
2. Let fish cool in the broth, then transfer to a container, wrap and refrigerate for several hours or overnight.

For the Sauce

1. Boil the fish poaching liquid down to about 1/4 cup. Mix all sauce ingredients plus about 1 tablespoon of the reduced cooking liquid.  Season to taste with salt and pepper. Can be prepared one day in advance.

To serve: Slice the salmon into portions and top each with a dollop of the mayonnaise and a sprinkle of chopped parsley.