Salmon Part II: Sesame Lime Salmon

Someone I know *REALLY* likes salmon and could eat it everyday. I discovered at the local grocery, that farm-raised Atlantic salmon was $5.99/lb if the purchase was over 2 lbs. Well, another 2.4 lbs of salmon later, a new recipe beckoned. This time, I had some leftover cabbage and scallion from a recent household delicious creation of Okonomiyaki, a savory layered Japanese crepe-like dish.

This time, the salmon was skin-on, which I think makes a huge difference in the buttery flavors imparted into the fish during the cooking process. Perhaps, compared to the previous salmon recipe, which was wild-caught, this one being farm-raised made a significant difference in texture and rich flavor?

Regardless of the salmon source, try the following recipe!

In a bowl mix the following for a large ~2-3 lb salmon filet:

4 TBS sweet-spicy Asian chili sauce (kind of like the kind you find packed with spring rolls from the grocery store sushi section)
1 TBS Hoisin sauce
1 TBS Oyster sauce
2 TBS Sriracha sauce
1 clove grated garlic (microplane into the bowl)
2 TBS freshly grated ginger (microplane again)
4 TBS Saki or Rice Wine (not rice wine vinegar)
Zest and juice of 1/2 a lime

Pre-heat oven to 375 F, and place the salmon filet on a well-oiled (sprayed) foil-lined baking sheet:

1. Brush the salmon filet with sesame oil
2. Brush the above mixture evenly onto the filet
3. Sprinkle filet with sesame seeds
4. Toss 1/2 head cabbage and a handful of baby carrots sliced lengthwise in any sauce remaining in the bowl
5. Distribute the coated cabbage*** and carrots on the baking sheet around the salmon and sprinkle with more sesame seeds
6. Bake at 375 F for 15 min, then broil for 5 min or until golden brown

***If you've never had roasted cabbage...I HIGHLY recommend it. Not only is a head of green cabbage typically something like $0.69/lb and therefore super inexpensive, but if you've ever had roasted brussel sprouts and fell in love with them but not the price of them, then you will find roasted cabbage a wonderfully delicious and less expensive alternative!

Using the convenience of a microwave rice cooker, I made 2 C rice adding 1/2 tsp freshly ground ginger, 1/2 bunch (about 3-4) sliced scallions including greens, a small squeeze of sriracha sauce, and a splash of sesame oil all in 4 C water.

Voila! Dinner was literally ready start to finish in about 30 minutes total! It was super yummy, buttery, and full of flavor. The lime, although not as tangy as one might think it would be, was definitely a stand-out, and potentially key ingredient in this one!

Parsley, Panko & Lemon Crusted Salmon & Low-fat Vermouth Cream Sauce

Admittedly, this is not the most original creation to date. However, I wanted to keep it simple, fresh, and limited to what I had in the house...besides 2.42 lbs of delicious Norwegian salmon. Yes, we've all had those cravings for a nice piece of salmon, and believe it or not, I find that the local wholesale club is one of the best sources for the freshest salmon out there. Even the salmon at the local fish market here in D.C. doesn't always look as nice. At $7.99/lb, the wholesale club is also really reasonable. However, I just discovered (after purchasing my salmon from the wholesale club) that I will likely try purchasing my salmon from the largest Korean-operated grocery chain in this area, H-Mart, because their fish looked beautifully pink, firm, and was situated right next to the sushi grade salmon on the shelf at $6.99/lb!

Salmon is an amazing fish. Born in freshwater, the salmon migrate to the ocean for adult life, whereupon they return to freshwater (their natal stream!) to breed and procreate, whereupon the female typically dies from exhaustion. As a source of protein, salmon is a deliciously buttery, supple and oily--high in Omega-3 and Vitamin D, it's pink color simply due to the carotenoids in the muscle tissue (just like carrots!). Salmon is quite possibly one of my favorite fishes.

All right, I know they say to stay away from dairy and fish; but this creation was not only served over a Vermouth cream sauce, but the crust contained parmesan cheese; but such rule-breaking tasted quite good.

The 2.42 lb skinless, boneless salmon filet was placed on a well sprayed foil-lined baking sheet, then brushed with olive oil and some dry vermouth, and liberally seasoned with salt and pepper.

Into the food processor went 2 cloves garlic, about half a bunch of fresh parsley (enough to yield 1/4 C chopped), 1/2 tsp fresh lemon zest, 1 TBS olive oil, and about 1 1/2 C panko bread crumbs. This was pulsed until nicely combined, and spread to cover the entire salmon filet. After a moderate sprinkling of grated parmesan cheese, the filet was dusted with paprika and dotted with butter. In an attempt to make this as low-fat as possible, about 1/2 TBS butter was cut very small to distribute over the entire fish:

Bake at 375F for 15 min, broiled for 5, and allow to rest for about 3-4 min.

While baking, about 1/2 TBS of butter, 2 TBS olive oil were heated in a saucepan. To this was added 1 1/2 TBS flour. Whisking briskly, over medium-low heat, about 1/4 C dry vermouth, 1 C low-fat (1%) milk, 1/4 C fish stock (chicken or vegetable may be substituted), 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp freshly ground black pepper, were added and incorporated thoroughly to produce a silky and smooth low-fat Vermouth cream sauce. Vermouth, of course, being a fortified wine typically aromatized with various herbs and spices.

The salmon was served on a bed of organic mixed greens with a slow-baked potato and low-fat Vermouth cream sauce.

Cauliflower Cheese Soup (Vegetarian)

This is one of the very few "recipes" I actually "follow"...AND...repeat. It's a classic from the Moosewood Restaurant's original cookbook. This recipe is wonderfully warming, SIMPLE, and deceptively creamy. With only 2 cups of cheese for about 8 cups of final liquid (I cheated today and made about 12 C of liquid with 3 C cheese--even better), it's not terribly fattening (well, maybe a little, but hey - at least it doesn't call for cream!).

Of course I didn't follow the recipe precisely--how could I?

Again, just like my other soup recipes one will need an immersion blender (best kitchen tool!) for this blended soup, otherwise a blender will work but you have to be careful and wait for it to cool to prevent burning yourself with hot liquid.

In a pot, place the following ingredients all roughly chopped:

1 large onion

3 cloves garlic

1 large potato

2 carrots

1 large head cauliflower - reserve about 1-1 1/2 C small florets

Cover the above ingredients with water (about 4 cups) and add about 1 tsp kosher or sea salt, 1 tsp black pepper, 1 tsp dried dill, 1/4 tsp celery seed, about about 1/4 tsp caraway seed (optional).

Bring all of this to a boil and allow to simmer until all of the vegetables are soft and tender.

While simmering, take reserved cauliflower florets and place on a lined cookie sheet. Drizzle with olive oil, salt and pepper. Roast at 425F for about 10 min, then broil until golden brown. Set aside.

Once vegetables are soft, turn heat off, and blend the soup with the immersion blender until pureed and smooth. To this, add about 1 C skim or low-fat milk, and continue to blend.

Finally, add about 2 C shredded extra sharp or sharp cheddar cheese and stir into soup. Salt and pepper to taste--serve garnished with some additional shredded cheese, roasted cauliflower florets, and parsely!

Whole Wheat Bread(s): Almost-Everything Spiral Rolls & Cinnamon-Raisin Swirl

After yet another day of cold and dreary weather, and yet MORE snow, I decided to break into the whole wheat flour I purchased a few weeks ago. Of course I had to use my sourdough starter in this recipe because any bread I've made thus far has included it (see other bread posts). I'm not so sure I can taste the sourness of it in there, but I always use it because I'm not sure if the bread would have such a nice texture without it!

I really, and I mean really made this one up this time:

1 pkg yeast - proofed

( about 1/4 C warm

water + 1 tsp sugar for 5-10 min)

~3-4 C whole wheat flour

1.5 C sourdough starter

4 TBS olive oil (or regular vegetable oil)

1/2 tsp kosher salt

After the yeast is proofed, place it in the mixing bowl with the sourdough starter (room temp) -- I used about 1 1/2 C this time I think. Gradually add about 2 C whole wheat flour and mix using dough hook attachment, adding the 4 TBS oil and abut 1 tsp kosher salt to incorporate. Add more whole wheat flour until a soft yet moist dough forms.

Allow dough to double in size about 1 hour in an oiled bowl with a moistened tea towel over the bowl. I typically pre-warm the oven a bit to "warm", turn it off, and allow the dough to rise in there.

I couldn't decide whether to go savory or sweet so I divided the dough and made both types:

"Almost Everything Spiral Rolls":

With half of the dough, divide into 6 small balls. Take one ball, and roll into a 1 inch thick rope always starting from the center of the rope and working your way out toward the ends:

Once the rope is about 1 inch thick, wind into a coil or spiral:

After placing the rolls on a SILPAT (you could use a sprayed cookie sheet), I used 1 egg + 1/4 tsp water to make an egg wash and brushed each coil with the egg wash, prior to coating with a mixture of pretzel salt, sesame seeds, and minced dried onion:

The rolls rested in a dark, warm place for 30 min prior to baking for 10-15 min at 350F. Enjoy!

Cinnamon-Raisin Swirl Loaf:

With the other half of the dough, simply roll to about 18" long by 7" wide. Sprinkle with some brown sugar, cinnamon and raisins - roll into a log and place in a greased loaf pan:

Allow the loaf to rise 30 min in a warm, dark place, brush with egg wash prior to baking for about 12-15 min at 350F. Resist the temptation! Allow bread to cool completely prior to slicing, enjoy by itself or as toast with butter or peanutbutter!

Bouillabaisse-inspired Soup

Well, everyone knows by now the secret of the mega-wholesale-club seafood. That is, I should hope everyone does. Just like their cuts of meat, their salmon is usually some of the most fresh and delicious around town...unfortunately, this also accounts for the local seafood markets.

After battling the crazy parking lot for nearly 30 min, we went straight back to the seafood section to pick up the one and only item needed for tonight's craving: Salmon. Sadly, mega-wholesale-club disappointed, thus forcing creativity upon me while perusing the aisles of Harris Teeter.

Succulent sea scallops, cherry-stone clams, and catfish nuggets were all on sale, and that's when it hit me: Bouillabaisse! (well, okay, let's face it, I neither had time, money, or patience for a full-blown Bouillabaisse, but an April-ized version would work juuuust fine).

In a Dutch oven coated with EVOO and 2-3 TBS butter: 2 med sized onions roughly chopped, 3 cloves smashed garlic, ground with a mortar and pestle: celery seed, dried thyme, dried oregano; 1/2 tsp whole black peppercorn, pinch of saffron, and about 1/2 tsp Chinese 5-spice (I didn't have any star anise or fresh fennel!) - until onions are translucent. I added the shells of about 1/2 lb shrimp and cooked this briefly until they turned pink. This was followed by a deglaze with 2 C white wine, 1 C clam juice (reserved from 2 cans minced clams--save the clams for later) and 3 C water. To this was added 5 bay leaves, a handful of fresh Italian flat-leaf parsley, and the juice from one can of diced tomatoes (reserve the tomatoes for later). Lastly, I used an ingredient I just happened to have around the house, but I'm sure fish bouillon could be subbed: I used about 3 TBS Dashi (MSG-free) which is essentially a Japanese form of dried fish-stock. This all simmered nicely for about 45 minutes.

The "stock" was strained into a large bowl, and returned to the pot along with about 3/4 lb baby yellow Yukon potatoes cut into 1/8ths (skins on) and the reserved diced tomatoes. After allowing the potatoes to cook until firm yet tender, about 25 min, all of the seafood was added: 1 bag small cherry-stone clams (scrubbed/cleaned well). These were cooked until they began to open, about 7-8 min. This was followed by the addition of 1/2 lb peeled and deveined shrimp, 6-10 large sea scallops, the reserved minced clams, and about 1/3 lb catfish nuggets cut into bite-size pieces. All of this simmered until the scallops and fish cooked through, about 5-6 more min.

Serve with a nice piece of crusty French bread to soak up all of the goodness!

Garlic Herbed Cornmeal Dinner Rolls

Bread baking attempt #2.

Results: AWESOME

It's really too bad you can't be here right now to smell the aromas of freshly baked bread intermingled with garlic and herbs.

BUT

The recipe is so very easy, it would be a shame if you didn't try making them. I suppose my sourdough starter is what's kept me trying my hand at this bread-making business; but I don't think you need the starter to try this recipe.

These little flavor-packed dinner rolls are the perfect complement to any soup, salad, or pasta dish. They are also delicious just by themselves, and don't even require butter, although butter does make everything taste yummy!

Garlic Herbed Cornmeal Dinner Rolls:

Proof 1 pkg yeast in 1/2 C warm water + 1 tsp sugar (I used honey powder)

Bring 1-1 1/2 C sourdough starter to room temp

In a mixer with the dough attachment:

3 C all purpose flour

1 C cornmeal (preferably stone ground)

1 1/2 tsp salt

1 tsp Italian seasoning (or whatever dried herb you'd like to complement the meal)

1/2 tsp garlic powder

2 T olive oil

To the dry ingredients above, add the yeast once proofed and frothy as well as the sourdough starter and mix. Add the 2 T olive oil and incorporate. Add water gradually until a soft dough forms.

Place dough in an oiled bowl and allow to rise in a warm place until doubled in size and soft to the touch (about 1-2 hours). Note the dough will have very elastic properties prior to doubling in size, you'll know it's ready when it's not resistant and spongy to the touch.

Punch down dough and form small dinner-roll sized balls, placing on a lightly oiled/sprayed baking sheet.

Allow rolls to rise for 30 min in a warm place, with a moist towel over the rolls (not necessary). They will double in size once again!

Brush tops lightly with olive oil, or give them a quick cooking spray. Bake at 375F for 15 min or until golden brown.

Recipe makes approximately 14-18 rolls, depending how big/small you make them!

Aromatic Panko Crusted Mahi, Kale Chips, and Wheatberry Caprese

Prep time: 30 min

Cook time: 30 min

Steps:

A. Start Wheatberry Caprese

B. Prep kale and fish while wheatberries boil

C. Bake fish when wheatberries are almost finished boiling

D. Bake kale with 10 min remaining on fish (about 10 min into baking the fish)

Well, I didn't mean to but I've created another complete and outrageously hearty dinner meal. By hearty, I mean healthy and delicious! I have to thank Harris Teeter and Safeway, two of the grocery stores in the area, for the sales on fresh Wild-caught Mahi-Mahi ($5.99/lb) and a gigantic bag of kale (I think 32 oz.) for the inspiration...as well as Mike, and his odd-ball affinity for "greens" as he calls the kale/mustard/turnip/collard group. It turns out, this taste-craving is a highly desirable one...Kale is just about the best thing anyone could eat:

Kale, cooked, boiled, drained, without salt

Nutritional value per 100 g (3.5 oz)
Energy	117 kJ (28 kcal)
Carbohydrates	5.63 g
Sugars	1.25 g
Dietary fiber	2.0 g
Fat	0.4 g
Protein	1.9 g
Vitamin A equiv.	681 μg (76%)
- beta-carotene	8173 μg (76%)
- lutein and zeaxanthin	18246 μg
Thiamine (Vit. B1)	0.053 mg (4%)
Riboflavin (Vit. B2)	0.07 mg (5%)
Niacin (Vit. B3)	0.5 mg (3%)
Pantothenic acid (B5)	0.049 mg (1%)
Vitamin B6	0.138 mg (11%)
Folate (Vit. B9)	13 μg (3%)
Vitamin C	41.0 mg (68%)
Vitamin K	817 μg (778%)
Calcium	72.0 mg (7%)
Iron	0.9 mg (7%)
Magnesium	18 mg (5%
Phosphorus	28 mg (4%)
Potassium	228 mg (5%)
Zinc	0.24 mg (2%)
Percentages are relative to US recommendationsfor adults. Source: USDA Nutrient database

As seen in the table above, it's packed full of so many essential vitamins and minerals that you just can't go wrong choosing to eat it, and let me tell you, the "kale chip" preparation is not only SUPER simple, but makes a really good-for-you veggie taste like a bad-for-you snack! The kale takes on a fantastic extra-crispy texture and a nutty, buttery and savory flavor. They are irresistible.

All right, so I'll get to the recipe(s) already. For tonight's dish I concocted an Aromatic Panko Crusted Mahi Mahi, served with Kale Chips (so good! but sadly, not my own creation) and Wheatberry Caprese.

Wheatberry Caprese

1 - 14.5 oz can stewed tomatoes

1 tsp. minced garlic

1 tsp. dried minced basil leaves/flakes (or fresh, but it's winter!!!)

1 T honey (I use honey powder *see below for a description)

Extra Virgin Olive Oil (EVOO)

Salt

Pepper

1. Bring a pot of water to a boil and add about 2 C of wheat berries.

2. Cook until tender (al dente, approx. 20 min) - they will be very chewy to the tooth, but this is good!

3. Drain and return to pot

4. With the heat on med-low, toss in about 2 T EVOO and the 1 tsp minced garlic, allowing the garlic to incorporate and cook lightly

5. Add can of stewed tomatoes, breaking into smaller chunks while incorporating

6. Add the basil

7. Add salt, pepper and honey powder to taste (balance the acidity)

*Honey Powder:

Typically sold at Korean grocers (such as H-Mart), and used in a lot of Korean cooking and for sweetening tea.

It's 100% honey with a small amount of Maltodextrin (a sugar derivative), and I find that it really is a great alternative to sugar and isn't poisonous like Aspartame, saccharin, and sucralose.

I use it in sauces to balance out the acids all of the time as well as in tea!

Kale Chips

1 large bag kale (about 16 oz.)

Extra Virgin Olive Oil (EVOO)

Sea or Kosher salt

Pepper

Lined baking sheet

Pre-heat oven to 375F

1. Open bag of kale, rinse and pick out any off-looking leaves

2. Return kale to a large plastic bag

3. Drizzle EVOO over the kale (about 1 T)

4. Season with salt and pepper

5. Hold bag shut and shake to evenly coat the kale leaves

6. Line a baking sheet with parchment or foil

7. Evenly spread kale leaves over sheet

8. Bake at 375F for 10-15 min until leaves turn brown and crunchy on edges--you can turn them over half-way through if you'd like. I don't bother.

*Disclaimer: These are addictingly good.

Aromatic Panko Crusted Mahi Mahi

1 lb. Mahi Mahi filet (skin on, preferably--my filet was about 1 in. thick at the thickest part)

1/4 tsp fresh lemon zest

1/8 tsp freshly grated ginger

1 tsp minced garlic

1/2 C Panko bread crumbs

1 tsp Parsley flakes (dried) or freshly chopped

Sea/Kosher salt

Pepper

EVOO

1 T unsalted butter cut into small pieces (optional)

If you own a small food chopper (immersion blender attachment types work too!) or a food processor, I'd highly recommend using it because everything can be done right in the chopper.

Pre-heat oven to 375F:

1. Wash and pat the Mahi dry with a paper towel

2. Lightly salt and pepper the fish on the flesh side

3. Place 1-2 cloves garlic in a chopper, process until minced.

4. Zest the lemon and garlic right into the chopper. I use a microplane (if you don't own one, buy one!) to easily and quickly zest and grate!

5. Add the parsley, and a bit of salt and pepper to taste.

6. Add 1/4 C Panko breadcrumbs to the garlic, ginger, lemon, salt, pepper, and parsley and process until mixed.

7. Pour the mixture onto a plate and add the remaining 1/4 C Panko breadcrumbs, mixing to incorporate all ingredients together. This reserved 1/4 C Panko will have a larger crumb and add a more crunchy texture to the coating.

8. Lightly drizzle salt and peppered Mahi with EVOO and flip over onto the Panko mixture, pressing to thoroughly coat flesh side of fish with breadcrumbs

9. Place coated fish on a greased (I use EVOO or spray) foil-lined baking sheet, skin-side down

10. Press any remaining breadcrumbs onto top of fish

11. Dot top of coated fish with butter

12. Bake at 375F for about 20-25 min until fish is tender and flaky (NOTE: Depending how thick your filet or steak might be, raise the temp to 400F and the cook time will go to about 30-35 min)

Serve with Kale Chips and Wheat Berry Caprese.

Beer pairing: Lager

Wine pairing: Chardonnay