The extraordinary renaissance woman, Gwyneth Paltrow, has recently released her greatly anticipated cookbook, My Father’s Daughter. Filled with bright, simple and nutritious meals, the recipes will undoubtedly please you.
Featured in this month’s Bon Appetite magazine, Paltrow’s dishes called out to me. Classic yet original, each one looked delicious and easily doable. Paltrow’s recipes encourage and inspire creativity by using ingredients which can easily be swapped out for others. For example, her grilled halibut with mango-avocado salsa looked so fresh and colorful that I felt encouraged to switch it up a bit. Rather than using mangos and tomatoes, I chopped up ripe peaches and a crunchy red bell pepper. I also broiled some salmon instead of grilling halibut. My intuition was right and the dish was perfect!
Broiled Salmon with Peach-Avocado Salsa adapted from Gwyneth Paltrow’s recipe from Bon Appetit.
Ingredients for Salmon
- 2 Pounds Thick Salmon Fillets, cut into 6 oz wedges
- 4 Tablespoons Olive Oil
- Juice of 1 Lime
- 2 Garlic Cloves, Crushed
- Salt and Pepper
- Directions for Salmon
- Combine oil, lime juice and crushed garlic. Place your salmon in a large baking dish and pour all of your marinade over top. Season with salt and pepper and allow to marinate at room temperature for 10-15 minutes.
- Preheat oven to 420 degrees. Cover baking dish with aluminum foil and bake for 16-20 minutes or until just cooked through. Serve smothered with salsa and topped with freshly chopped basil.
Ingredients for Salsa
- 1 Ripe Avocado, cut into 1/4-1/2 inch cubes
- 2 Ripe Peaches, cut into 1/4-1/2 inch cubes
- 1 Medium Red Bell Pepper, cut into 1/4-1/2 inch cubes
- 1/4 Cup Chopped Onion
- 1-2 Tablespoons Olive Oil
- The Juice of 1/2-1 Lime, according to your taste
- 1 Teaspoon White Wine Vinegar
- 2 Tablespoons Chopped Fresh Basil
- Salt and Pepper
Directions for Salsa
- Combine everything in a bowl and allow to rest at room temperature while your fish is cooking. This stuff is so good that I even ate it as a salad one night.
By Kirsten Larsen