Saltwater On Tomato Plants

So did the seawater drench made my tomatoes taste different? It’s hard to say for sure since the salted and unsalted partners rarely ripened at the same time, but those that got a saltwater bath did indeed taste lovely and were preferred in our informal “blind taste tests.” My favorites were the sparkling little Chocolate Cherry and zingy Sungold, which always tastes like summer to me. I especially enjoy adding halved Sungold tomatoes and shredded (ribbon-cut) basil to tuna or salmon salad, along with red onion and capers. A spoonful of this salad served over mixed greens makes a very satisfying lunch.

Now that endangerment warnings are out about tuna, I’m using salmon instead. When I make salmon for dinner, I poach a few extra pieces for salad later in the week.

Lemon Poached Salmon With Thyme and Dill

1 pound salmon fillet, cut in 4 pieces
1/4 cup lemon juice
1 teaspoon thyme, stemmed
1 teaspoon dill, stemmed
sea salt and pepper

Rinse fish and place in a wide, shallow pan. Add lemon juice, sprinkling each piece of fish. Top fish with thyme, dill, salt, and pepper, cover pan and bring to a simmer over medium high heat. Reduce heat to low and simmer until opaque (internal temperature of 136 degrees F, about 7-8 minutes). Remove skin from fish and serve or refrigerate.

Summery Salmon Salad

8 cups mixed greens, including kale, lettuce, endive and radicchio
2 tablespoons balsamic or any vinaigrette
2-3 tablespoons plain yogurt or mayonnaise
2 tablespoons chopped red onion
2 teaspoons capers, drained
sea salt and pepper
1 cup cooked salmon (skinned, boned and flaked)
1/4 cup halved Sungold or any cherry tomatoes
1/4 cup shredded basil (chiffonade or ribbon-cut)

Divide washed, dried and hand-torn greens between 4 bowls. Whisk together the vinaigrette, yogurt or mayonnaise, onion and capers, season to taste with salt and pepper, set aside. Gently fold in salmon and tomatoes, divide between the 4 bowls and serve, garnished with basil. Serves four.