Salmon Nicoise and Heirloom Tomato Bruschetta

08/09/2014 by Laura Leave a Comment

I knew I was kind of pushing my luck serving salmon two days in a row. Dave informed me that it is not much of a “hard-working man’s meal”. By hard-working, he means painting the second of four sides of the house. I think he was too hot and tired to protest. I did surprise him by making a beautiful plate of our favorite heirloom tomato bruschetta. We finally have tomatoes and basil all ripe together. If you are not growing your own tomatoes, you must splurge; at least once this summer, on a few from the farmers market and make this dish. A little fresh mozzarella and prosciutto make this a meal on its own!

Though Salad Nicoise is traditionally made with tuna, I often see it made with salmon as I have done here. Maybe it is a Pacific Northwest thing. Regardless, it is becoming my favorite preparation! And since it’s summer and we are having a French salad, I had to serve it with a lovely, dry rose! Someone needs to inform the folks who stock the wine in the cooler that people drink chilled rose in the summer. There were numerous choices on the shelf, and none in the cooler! Doesn’t it look beautiful with the salmon?

for the Salad Nicoise

for the dressing

Dijon Vinaigrette – not traditional – but my version!

2/3 cup of great quality olive oil

1/4 cup sherry wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon tarragon

Fresh cracked pepper and salt to taste.

Whisk all together in a small bowl or measuring cup.

for the salad

4-6 small baby new potatoes, boiled gently until fork tender, drained and cooled

1/2 pound haricot vert – or any other small green bean, blanched until tender and cooled

2-4 hard-boiled eggs

a handful of heirloom cherry tomatoes

mixed baby lettuce

Nicoise olives (I could not find these at my regular store. I substituted the Lucques olives I had on hand. At least they were French!)

4 ounce portion of grilled salmon or one can of good quality tuna packed in olive oil, per serving

capers for garnish

fresh ground pepper and salt

Slice the cooled potatoes, place in a small bowl and pour a little of the dressing over them. Garnish with a small spoonful of capers. Stir gently to coat. Place the green beans in a small bowl and dress them in the same fashion. Slice the tomatoes, peel the eggs and chill until ready to plate.

To assemble the salad, place a handful of the baby lettuce on a chilled dinner plate. Sprinkle with a little of the salad dressing. Arrange the sliced potatoes, green beans, eggs, tomatoes, salmon or tuna, and olives in a pleasing pattern. Spoon a little more dressing over the salad. Bon appetite!

to prepare the Bruschetta

fresh baguette bread, sliced on the diagonal

olive oil

salt and pepper

chopped heirloom tomatoes, about 1 cup

finely minced garlic, 4-5 cloves

1/4 cup basil chiffonade

Brush the sliced baguette bread with olive oil. Season with salt and pepper. Toast until the edges brown.

Mix the diced tomatoes, minced garlic and basil together in a small bowl. Add a little olive oil to coat the tomatoes. Stir gently.

Spoon the tomato basil mixture onto the toasted bread. Garnish with a little more basil.

Panang Curry Salmon with Asian Style Veggies

01/16/2014 by Laura 1 Comment

I first had Panang Curry Salmon in a tiny Thai restaurant on the outskirts of Chinatown in WaDC. It immediately became one of my favorite dishes. Quick, full of flavor and even on the healthy side! Mae Ploy is my favorite brand for curry pastes and coconut milk. It is readily found in larger Asian markets. The Bok Choy, Shitake Mushrooms, Garlic, Ginger and Bell Pepper stir fry were a perfect accompaniment!

For the Panang Curry Salmon

1 Salmon filet – 1 1/2 – 2 pounds, pin bones carefully removed

Season salmon with salt and pepper. Place on a large piece of foil that has been sprayed with oil. Gril salmon on hot grill, until medium-rare, about 12 minutes. (As you can see, we grill all year, in the rain, sleet, snow and dark of night! You could also choose to broil the salmon.)

For the Panang Curry Sauce

Heat 2 tablespoons of high-heat oil over medium heat in a sauté pan. Add 2-4 Tablespoons of Panang Curry paste. Saute for two – three minutes. Add 1/4 – 1/3 cup of sake (or dry white wine). Simmer about 1 minute.

Add 1/2 can of Mae Ploy Coconut milk. Stir in 2-3 Tablespoons of Fish Sauce, depending on your taste. (3 Crabs is my favorite brand, as I have mentioned in previous posts.)

Stir thoroughly and return to a simmer. Reduce heat to very low. Keep warm while you prepare the veggies and grill the salmon.

For the Vegetables

3-4 heads of baby bok choy, sliced

1 yellow bell pepper, chopped

1 red Fresno chili pepper, minced

4-5 cloves of garlic, minced

1 small, sweet onion, diced

1/2 pound shitake mushrooms, sliced

High heat oil for sautéing

Splash of sake or dry white wine

Heat 2-3 tablespoons of oil in a large sauté pan that has a lid. Sauté the onion and garlic about 4 minutes. Add the chili, bell pepper and mushrooms. Cook 2-3 more minutes. Add the sliced bok choy and a generous splash of sake or white wine. Reduce heat and cover. Let vegetables steam while you grill the salmon. Season with fish sauce or soy sauce.

To serve: Place a generous amount of veggies in a pasta bowl or on a plate. Top with a serving of salmon. Spoon the sauce over the salmon. Garnish with slivered basil.

Chilled Cucumber Soup and Salad Nicoise with Salmon

07/10/2013 by Laura 1 Comment

Quite a few things came together, all at the right time, for this meals inspiration. Lettuce, cucumbers and green beans from the garden, 2 quarts of fresh chicken stock in the fridge, and really warm weather. Inspired by the fabulous cucumber soup I had at Les Halles the week before, I decided to give it a whirl. You will want to start early in the day, as everything needs to be prepped and chilled before serving.

Chilled Cucumber Soup

3 large, fresh cucumbers – peeled, seeded, chopped

1 large leek, cleaned and chopped, white and tender green parts

3 tablespoons of butter

Melt the butter in a saucepan. Add the chopped cucumber and leeks and sauté over low heat about 20 minutes. Do not brown, just soften.

Add two cups of chicken stock, and a little salt. Simmer very low, about 30 minutes.

Place mixture in blender in two batches, and blend thoroughly. Pour into bowl and chill until very cold. (I put the bowl in the freezer to speed up the process.)

Once the soup is cold, place it back in the blender. Add 1 Tablespoon fresh lemon juice, one additional peeled, seeded, chopped cucumber and 1 cup of heavy cream. Adjust salt and pepper to taste. Put back in fridge until ready to serve. Serve in chilled bowls and garnish with minced dill or mint.

For the Salad Nicoise

These are the basic ingredients. You will need to adjust the portions for the number of servings you need.

Small baby potatoes

Simmer potatoes until just done. Cool immediately in a colander with a little ice. Place in bowl, add a little of the salad dressing. Chill thoroughly.

Hard-boiled eggs – quartered and chilled

Tomatoes – quartered and chilled

Green beans – cooked and chilled

Sauté until just done, cool down immediately in ice water, drain, place in bowl and add a little dressing. Chill well. (I cook green beans as follows: heat a little olive oil in a skillet. Sauté about 5 minutes. Add 1/2-3/4 cup of dry vermouth, reduce heat, cover and steam until done. Season with salt and pepper. I also add dice onion in the first step, if having the beans on their own.) Your eyes are not deceiving you….those are purple beans. They turn green when they cook. My grandpa always grew that variety and I continue to do so today! We threw in a few wax beans as that is what was ready to pick.

Nicoise olives

Red onion, sliced into 1/4 round slices

Cold, grilled or poached salmon (or, traditionally, canned tuna packed in oil)

We always grill the salmon on foil coated with a little olive oil. Dave is really picky about the pin bones. I use a pair of very sharp tweezers to remove them.

Capers for garnish (optional)

Anchovies for garnish (optional)

For the dressing

1 cup fresh, fruity olive oil

1/3 cup red wine vinegar

1/4 cup lemon juice

1 clove finely minced garlic

1 Teaspoon dijon mustard

Salt and pepper

Whisk all together in measuring cup or glass jar.

Assembling the Salad

Bring all your ingredients together. Make sure your bowl and plates are cold. Start with a base of lettuce. We are using romaine from the garden. Place all ingredients in sections around serving bowl. You can also plate individually, using the same approach. When finished, drizzle with a little dressing, garish with capers and anchovies if desired.

Copper River Salmon

05/30/2013 by Laura Leave a Comment

It’s here….it is finally here! The irresistible Copper River Salmon. If you don’t know about this fish, or have not tried it….you must. The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova. Salmon that originate in these pristine waters are challenged by the river’s length and its strong, chill rapids. Consequently, Copper River salmon are strong, robust creatures with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. Fortunately, fatty Copper River salmon is good for you, as it is loaded with Omega-3 oils.

We simply grill this fish with a little sea salt and pepper. The fish will take approximately 12-14 minutes on the grill. (This was a 1.5 pound filet.) It is important to not overcook the fish, and to remember that it will cook a tiny bit more after pulled off the heat. I place the fish on foil lightly sprayed with olive oil, and then place on the grill. I test the fish by piercing it with a fork in the thickest part, to check the color and texture.

We love to grill veggies at our house. In a couple of months – hopefully – we can get the zucchini, squash, onions and peppers from the garden! I cut the veggies in fairly thick slices, spray with olive oil and season with salt and pepper. Cook the veggies on a hot grill to “mark”, about 5 minutes per side. They will continue to cook once removed from the grill. Pull them while they are still crisp to avoid “mushy” veggies. Sprinkle a little balsamic vinegar or olive oil and lemon juice over the veggies before serving.

A delicious, seasonal meal! Enjoy at least once this season.