Tagged with vegetarian

Roasted Salmon Niçoise Salad

Plated Salmon Nicoise SaladNow that the weather is getting better it’s time to start breaking out the salad recipes. This is an interesting take on a classic salad Niçoise, using salmon instead of tuna. Serves 4.

Roasted Salmon Niçoise Salad

  • 1 pound baby Yukon Gold potatoes, halved
  • 8 tablespoons extra-virgin olive oil
  • 2 teaspoons salt, plus more to taste
  • 1 ¼ teaspoons black pepper
  • 2 large eggs
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic (about 1 clove)
  • 1 anchovy fillet, minced
  • 6 ounces haricots verts or green beans, trimmed
  • 1 ½ cups cherry tomatoes
  • ½ cup pitted olives, preferably Niçoise or Kalamata
  • 4 (6-ounce) center-cut, skin-on salmon fillets
  • 5 ounces tender salad greens, like baby red and green leaf lettuce

Tomatoes, Beans and Olives for RoastingHeat the oven to 400° and place a rack near the top of the oven. In a bowl, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. On a baking sheet (lined with parchment paper to make cleaning up easier), arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
In the bowl you used for the potatoes, add the haricots verts, tomatoes and olives along with 2 tablespoons olive oil and 1/2 teaspoon salt and toss well. Add the vegetables to the sides of the baking sheet with the potatoes, leaving a space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
Salmon and Vegetables for RoastingBrush salmon with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes.
Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
Add the greens to the large bowl with the dressing and toss gently. Place greens on a large platter, leaving a narrow border at the platter’s edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Serve and enjoy!

My verdict: For a couple of people who are usually pretty particular about their Salade Niçoise this was a great version! And since eating more fish, especially salmon, is a goal, this is a painless way to add it to our diet.
Now that it is warmer out, I might just do everything on the grill. Either way, it’s a good main course salad.
Next time, maybe a handful of capers?

Share

Salmon and Spinach Curry

Accidental Locavore Salmon and Spinach Curry CookingBecause Frank is not generally a salmon fan, I’ve been looking at this recipe from Meera Sodha’s Made in India cookbook for a while. Since cooking more fish is one of my 2019 goals, I took the plunge and started with salmon. Don’t be put off by the long list of spices–you probably have most of them. Serves 4.

  • 2 tablespoons vegetable oil
  • 1 cinnamon stick
  • 6 whole peppercorns
  • 2 cloves
  • 1 large onion, chopped
  • ½ teaspoon brown sugar (I used dark)
  • 8-9 ounces ripe tomatoes, roughly chopped
  • 4 cloves garlic, crushed
  • 1 jalapeño or serrano chili, finely chopped (optional)
  • ¼ teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons ground coriander
  • ¼ teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 1 ¼ teaspoons salt
  • 1 pound spinach leaves
  • 14 ounces skinless salmon fillets, cut into big (2 ½”) chunks

Accidental Locavore Salmon and Spinach Curry PanPut the oil into a large lidded frying pan on medium heat. When it’s hot, add the cinnamon, peppercorns and cloves. Cook for 1-2 minutes until they start to release their aromas.

Add the onions and brown sugar and cook for 12-15 minutes until golden and caramelized. Stir in the tomatoes, put the lid on the pan and cook for 5 minutes until the tomatoes begin to soften.

Add the ginger, garlic, jalapeño, garam masala, cumin, coriander, turmeric, chili powder and salt. Stir to make sure the spices don’t stick to the bottom of the pan. After about 8 minutes the mixture should thicken and look paste-like. When it does, add the spinach, turn the heat down to low, put the lid back on and leave the spinach to wilt.

Add the salmon to the pan, coating it with the tomato and spinach sauce. Put the lid back on and cook for 5-7 minutes until the salmon cooks through. Serve and enjoy!

Accidental Locavore Salmon and Spinach Curry My verdict: Frank gave it his highest praise (especially for salmon) “you can make this any time” and the fact that it was so good with only okay (January) tomatoes made me think it would be even better with truly ripe tomatoes (hello August).

Made in India has become one of my favorite cookbooks and everything I’ve made from it has been great. I’ll certainly make the salmon again and go on to some of the other fish recipes that have caught my eye.

I cooked the salmon for 6 minutes and it was perfect (medium rare). If you like it more well-done, go for 7 or more minutes.  I served it over basmati rice. Because it was what was handy, I used a mix of regular and baby spinach and cooked it until it just started to wilt.

Share

Roasted Potato Leek and Garlic Soup

Accidental Locavore Roasted Leek and Potato SoupPotato leek soup is good any time of year.

When Frank kept bringing home potatoes and leeks from our CSA, I knew he was serious about me making a batch.

Since it’s fall, I like this version, where the leeks and potatoes are roasted with some garlic, making it heartier than traditional vichyssoise. Serves about 6:

Roasted Potato Leek and Garlic Soup

  • 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
  • 3 leeks, white and light green parts, cleaned, cut in half lengthwise and then in ½” slices
  • 1/4 cup olive oil
  • Salt and pepper
  • 1/2 cup dry white wine, plus extra for serving
  • 6 to 7 cups chicken stock, preferably homemade
  • 3/4 cup heavy cream
  • 8 ounces crème fraîche
  • 1-2 heads roasted garlic (see below)

Accidental Locavore Potatoes and LeeksPreheat the oven to 400°.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, salt, and pepper, and toss to coat. Roast for 40 to 45 minutes, turning them with a spatula a few times, until very tender and lightly golden.

Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of chicken stock and cook over low heat, scraping up any roasted bits sticking to the pan.

In batches, transfer the roasted vegetables and garlic to a food processor or blender, adding the pan liquid and about 5 cups of the chicken stock in batches and purée. As you finish a batch, pour it into a large pot or Dutch oven. When it’s all in the pot, add the remaining 1- 2 cups of stock to make a thick soup. Add the cream, crème fraîche, and salt and pepper as needed. Heat over medium-low heat until heated through. Serve and enjoy!

Accidental Locavore Potatoes and Leeks RoastedMy verdict: I’ve never made vichyssoise with crème fraîche before and if there wasn’t some in the fridge, I probably wouldn’t have used it this time either – which would have been a big mistake! It gave this very rich soup a nice depth of flavor that’s sometimes missing. Roasting the potatoes and leeks was a great idea and the next time I do it, I’d just toss some garlic cloves in the mix. If you were doing this in the summer and didn’t want to heat up your oven, grilling them would most likely be great! If you like a finer purée, use a blender, for a chunkier version the food processor is fine.

Accidental Locavore Garlic for Roasted Leek and Potato SoupIn preparation for this I roasted 4 heads of garlic separately (cut 1/2″ off the tops, put in an oven-proof dish, sprinkle a little olive oil, cover with foil and roast at 400 degrees for an hour), not knowing how many I’d need (about 1 1/2 heads) to flavor but not overwhelm the leeks. Frank was wondering about adding bacon which would be fine, but not necessary – maybe as a garnish? This is great hot or cold, so depending on the season…

 

Share

Wild Mushroom Risotto

Accidental Locavore Wild Mushrooms RisottoDon’t you have some dishes that you love to eat and rarely cook?

Risotto is one of them for me. It’s really easy, just requires a bit of a commitment and you have a delicious dinner.

When I came upon an incredible bunch of chanterelles at the farm recently, I knew immediately what they were destined for.

This is tweaked from Fine Cooking and serves 2:

Wild Mushroom Risotto

  • 3 cups chicken broth, preferably homemade; more if needed
  • 1 handful dried porcini mushrooms, soaked for 30 minutes in 1 cup warm water; mushrooms roughly chopped, soaking liquid strained and reserved
  • 4 tablespoons butter
  • 3/4 cup arborio rice
  • 2 cups assorted fresh wild mushrooms, cleaned, trimmed, and roughly chopped
  • 2/3 cup dry white wine
  • Salt to taste
  • 1/4 cup chopped flat-leaf parsley (optional)
  • 2 tablespoons freshly grated Parmesan cheese

In a medium saucepan, add the chicken broth and the reserved strained porcini soaking liquid and cook over medium heat. When the broth starts to simmer lower the heat and keep in on a slow simmer.

In a medium, heavy-gauge saucepan over medium-high heat, melt 2 tablespoons of the butter.

Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Stir the porcini, the wild mushrooms and the wine into the rice.

Accidental Locavore Wild Mushroom RisottoWhen almost all the liquid has disappeared, after about 2 minutes, add just enough hot broth to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the broth is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 minutes, giving it an occasional stir to make sure it isn’t sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost disappeared.

Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining butter and stir vigorously for a few seconds. Add the parsley, cheese and more salt, if needed. The risotto should be moist and creamy, not runny. Stir in more broth to loosen the risotto, if you like. Serve immediately and enjoy!

 My verdict: Great! Need to make risotto more often. I was lucky to have good rice, homemade chicken broth, fresh and dried mushrooms. I like this recipe because the addition of the soaking water for the mushrooms gives it a great depth of flavor. Just make sure to strain it before using it as sometimes dried mushrooms can be gritty.

I was worried that the chanterelles wouldn’t last, so I sautéed them in butter with a little garlic and salt. Because they were pre-cooked, I waited until the rice had been cooking for about 15 minutes before adding them in. They were delicious!

So, pull out some arborio rice, and a chair and make yourself some risotto. 30 minutes later you’ll be happy.

 

 

 

Share

Spaghetti with Crab and Zucchini

Accidental Locavore Spaghetti with CrabIf you raided my freezer you’d find a stash of crabmeat I’ve brought back from Maine, waiting to be made into crab cakes, a crab roll, or in this case, dinner. Fed 2 happily.

Spaghetti with Crab and Zucchini

  • 8 ounces picked crab
  • 1 jalapeño, seeded and minced (more or less to taste)
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup loosely packed mint leaves
  • 1 medium summer squash (yellow or zucchini)
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon minced garlic
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup loosely packed basil leaves, cut in slivers
  • 6 ounces thick spaghetti or bucatini
  • Juice of 1/2 lemon

Accidental Locavore Crab MixCook your pasta al dente. We like to use the FastaPasta gadget in the microwave, but feel free to do it the traditional way. Save 2 tablespoons of the cooking water.

While you’re waiting for the pasta to cook, combine the crab and jalapeño in a small bowl. Add 1 tablespoon of oil. Chop half the mint and add that to the crab. Mix well and set aside.

Sliver the remaining mint and put that in a second, larger bowl. Cut the ends off the squash, then julienne or grate it, stopping when you reach the seedy core (save for another use). Add the squash to the bowl with the slivered mint. Add the remaining oil, vinegar, and garlic and season with salt and pepper.

Accidental Locavore Squash for Crab SpaghettiHeat a large skillet over medium-high heat. Add the marinated crab and zucchini and the basil. Add 2 tablespoons of pasta cooking water and the pasta. Heat everything together, tossing to mix well. Season with salt, pepper, and lemon juice. Serve and enjoy!

Accidental Locavore Crab and Spaghetti CookingMy verdict: Super easy and delicious! A good use for all the zucchini and summer squash you may be bringing home from your CSA or farm share.

The difference in textures, especially with the squash and spaghetti made this a winner. The summer squash stayed a little bit crunchy which was a nice contrast with the pasta and crab. If you wanted to add even more texture, you might try adding some fresh breadcrumbs to the crab and jalapeño mixture and sautéing them together. Since our jalapeño wasn’t terribly spicy, I used the whole thing and could have added a bit more.

The original recipe was to serve 4-6. We ended up with a generous amount of sauce for 2 greedy people. If you wanted to stretch it out, just cook more pasta and julienne another squash.

Share