april’s fool

This season spring has definitely pulled a fast one. We can only hope warmer temps and blooming buds are around the corner. But just because Mother Nature and the Punxsutawney groundhog can’t get the forecast straight doesn’t mean our menus have to follow suit.

The night before Easter we had a full house and I was determined to cook up a meal for more lamb-like weather. What better than fresh salmon, a jicama slaw and grilled pineapple to chase off the lions of March.

Nothing heralds a milder season than a zesty slaw. This one is made with jicama which is Mexican tuber- think of it as a south of the border turnip or yam. Peel off the tough skin.

Thinly slice. This job is much easier with a mandoline or vegetable slicer.

Restack the jicama slices and cut into julienne strips with a sharp chef’s knife.

Peel, quarter and slice a medium red onion.

Use julienned carrots right out of the bag.

Whisk together the mayo, sugar vinegar, lemon juice celery seeds, ½ tsp salt, and crushed red pepper in a large bowl.

Add the sliced onion, jicama, and carrots and toss well. Refrigerate for at least six hours and preferably overnight. Right before serving stir well, taste for seasoning, and add cilantro.

For the grilled salmon- from the fishmonger organic Scottish salmon. A fresh cut like this needs little adornment. Cut into six- ounce pieces and be sure to leave the skin on.

Zest a lemon into the base of a Pyrex dish.

Sprinkle with freshly chopped Italian parsley.

Place the salmon skin side down in the dish and zest more lemon on top of the salmon.

Sprinkle with chopped parsley and a pinch of kosher salt. Cover with plastic wrap and refrigerate for up to four hours. Grill the salmon over hot coals for three minutes per side, remove the skin and serve.

For the grilled pineapple- from the produce section purchase a peeled, cored ripe pineapple. Cut into 1/2-inch slices.

Brush with olive oil and season with pepper.

Grill on high, turning once until seared, about one minute per side.

Do Ahead-

Make the jicama slaw the day before, cover and refrigerate. Toss with cilantro right before serving.

Marinate the salmon with lemon zest and parsley earlier in the day, cover and refrigerate until ready to grill.

Slice the pineapple earlier in the day, cover and refrigerate. Grill the pineapple an hour ahead of time. Cover loosely with foil and keep and room temperature.

This meal will have the meanest of lion’s chasing their tail.