Then it came to me -- it was a "wascally wabbit." My in-laws have complained about rabbits in their garden for the past few years and have gone so far as to put up a tight wire fence along the entire perimeter at the base of their wooden fence to prevent the critters from getting inside. To her surprise, my mother-in-law found that a rabbit had actually chewed through the wood the other day to get inside their yard. I used to try and remind her how cute rabbits can be and not to be so hard on them. But after seeing the devastation to my beloved strawberry plants caused by the gentle nibbling of a rabbit, I can't help but think of ways to get rid of the furry critters. Goodbye Amber, Hello Mr. McGregor.
For now, I'm not sure what our solution will be. I just hope the rabbit got its fill for a while before he comes back and eats the rest of my crop. I'd also like to tell any rabbits who want to eat forbidden fruit out of my yard to please come knock on my door and I'd be more than happy to give you a large helping of carrots, lettuce, cilantro and parsley from my refrigerator -- just in case any of them read this blog.
In the meantime, here's a great recipe for salmon. It has nothing to do with strawberries or rabbits, but it's quick and delicious and oh, so healthy.
Balsamic Glazed Salmon
4 skinless salmon fillets
1/4 tsp salt
1/4 tsp pepper
1 tsp canola oil
1/4 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon white vinegar
1/4 tsp red pepper flakes (optional)
1 small sprig of rosemary (or 1/4 tsp dried)
salt and pepper
1. Pat the salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet for medium high heat until it just starts to smoke.
2. Lay the salmon in the skillet and cook until very well browned (a deep amber color is best). Flip the salmon over and continue to cook until the salmon registers 140 degrees (125 degrees if you like it more rare and you trust the quality of your fish) on an instant read thermometer, about 5 minutes. Transfer the salmon to a plate and tent with foil.
3. Wipe out the skillet with a paper towel and return to medium heat. Whisk the orange juice, balsamic vinegar, honey, white vinegar, red pepper flakes and rosemary in a small bowl. Pour into the skillet and simmer for about 5 minutes. The glaze will thicken and become syrupy and will have reduced down to about 1/4 of a cup.
4. Remove the rosemary sprig and season with salt and pepper to taste. Spoon the glaze over the salmon and serve.
**I often make the glaze ahead of time and refrigerate.