Farmer's Market Day - Grilled Salmon with Pomegranate Watermelon Salsa and Lime Garlic Cream

Very late on posting. Hate it when the real job gets in the way....

To kick off the start of a lazy Memorial Day Weekend, I headed out to one of the local farmer's markets in town. Found some beautiful tomatoes, basil, lemons and limes, green onions and some pomegranates! Poms are not really in season yet so this was a happy surprise.

There was also a fishmonger, and that was no wonder....no Molly Malone right now!!! There was a fish stand, which is a little unusual, but this market was one of the more upscale in town. Picked up some Sockeye salmon and some nice looking shrimp.

I made a big batch of tabbouleh, with bulgur wheat, those lovely tomatoes and a bunch of Italian parsley, and then threw together a salsa with watermelon, pomegranate seeds, green onions, jalapeno and pine nuts.

I had planned to make up some Lime Cream, actually yogurt, which is a variation on an Anne Burrell recipe, for some veggie tacos that weekend. It seemed like it would be a good idea for the cream to do double-duty with the gorgeous salmon.

The salmon was simply grilled on a stove top grill pan, seasoned with salt and pepper.

Mangia!

Lime Cream
Adapted from Anne Burrell

Juice of two limes
2 cloves garlic, minced
1 cup Greek yogurt
1/2 teaspoon cayenne
1/2 teaspoon cumin

Mix all ingredients together.

Tabbouleh
Courtesy Ina Garten

1 cup bulgur wheat

1 1/2 cups boiling water

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup good olive oil

3 1/2 teaspoons kosher salt

1 cup minced scallions, white and green parts (1 bunch)

1 cup chopped fresh mint leaves (1 bunch)

1 cup chopped flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, seeded, and medium-diced

2 cups cherry tomatoes, cut in half (I used yellow and red)

1 teaspoon freshly ground black pepper

Directions

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Pomegranate Watermelon Salsa

1/2 cup pomegranate seeds

3/4 cup chopped seedless watermelon

4 scallions, chopped

Juice of 2 limes

1 small jalapeno, minced

1/4 cup pine nuts

2 tablespoons pomegranate molasses

Salt and pepper

Mix all ingredients together.