Green Goddess Salmon

Excerpt from Parents Magazine November 2003 Issue

Anyone can pour a little teriyaki sauce on salmon and broil it. But spend 3 extra minutes, and you can whip up this stunning entree instead. It's not only great for family dinners, it's special enough for company too.

Prep time: 5 minutes

Cook time: 18 minutes

• 1 cup loosely packed cilantro
• 2 Tbs. chopped parsley
• 2 Tbs. olive oil
• 2 Tbs. lime juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 garlic cloves, minced
• 4 salmon fillets, about 1-1/4 lbs.
• 2 plum tomatoes, diced

1. Heat oven to 400 degrees F. Line a baking pan with foil, then coat with vegetable cooking spray. Place cilantro, parsley, olive oil, lime juice, salt, pepper, and garlic in blender along with 2 Tbs. water. Process until smooth
2. Place fillets on pan, spoon 1 heaping Tbs. of sauce on each, and sprinkle with tomatoes. Bake 13 to 18 minutes until cooked through. Serve with extra sauce, if desired. Serves 4.

Clams Casino

Excerpt from Saveur Magazine October 2003 Issue

To make this recipe, we[The Author, Kelly Alexander]adapted one that restauranteur Julius Keller, who claims to have invented the dish, supplies in his autobiography. Look for rock salt at hardware stores.

• Rock salt
• 24 littleneck or cherry stone clams, scrubbed
• 8 tbsp. butter, softened
• 2 shallots, peeled and finely chopped
• 1/4 tsp. paprika
• Salt and freshly ground black pepper
• 4 slices bacon, cut crosswise into 1" pieces

1. Move oven rack to top third of oven and preheat oven to 500 degrees F. Fill a large baking dish halfway with rock salt and set aside. Using a clam or paring knife, shuck clams, loosening clam meat from top shell, and discard top shell, then loosen clam meat from bottom shell. Nestle shucked clams in their shell into rock salt and set aside.
2. Put butter, shallots, paprika, and salt and pepper to taste into a smalll bowl and mix well. Spoon about 1 tsp. of the seasoned butter onto each clam and top each with a piece of bacon.
3. Bake clams until edges of bacon are crisp and butter is golden brown and bubbling, about 5 minutes. Serve hot.