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Results tagged “salmon”

Fish with Moroccan Spices and Yogurt Dill Sauce

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The exciting Middle Eastern flavors I’ve been learning about in Yotam Ottolenghi’s newest book, Plenty More, and Persiana, by Sabrina Ghayour, are frequently working their way into our dinners. A great example is this easy-to-prepare fish recipe I created after reading the books. It’s seasoned with a few familiar spices that taste exotic when combined, and a creamy Greek yogurt, olive oil, and dill sauce adds luxuriousness.


Valentine Dinner
Roasted Salmon with Thyme Vinaigrette

RoastSalmon.jpgI like to prepare Valentine’s Day dinner at home, far away from overcrowded restaurants. Because the meal is my celebration too, I want it to be easy, leaving me time to focus on my sweetie.  This year I am going to cook the Roasted Salmon with Thyme Vinaigrette I created last year. I liked the dish so much; I included it in my new book, Weeknight Fresh and Fast. The vivid thyme sauce seasons the fish and dresses a salad of delicate baby greens too, making it 2 recipes in one. Add smashed Yukon gold potatoes (more about those in a minute), and the main course is complete.

 
On Sunday, I will pick up fresh (or thawed frozen) wild Alaskan king salmon at Santa Monica Seafood, Gelson’s or Whole Foods markets. Alaskan salmon has a subtle flavor, underscored by a wonderful richness. In addition to being a favorite of mine, it is raised and fished using sustainable practices, and is healthful too- a win, win, win. I will make the vinaigrette for the fish and salad when I get home from shopping.
 
To start off the meal, I plan on sautéing sliced fresh Chanterelle mushrooms with shallots and a little of the thyme already on hand for the fish. I will mound the mixture on toasted pain rustic, and serve it with flutes of sparkling rosé, so we can nibble and chat while I finish the cooking.  An even easier starter- a luscious soft cheese with crisp crackers.


Mashed Potato and Fish Cakes

potato-fish-cakes.JPGComforting mashed potatoes are accented with tender fish, formed into rounds, and then sautéed until golden and crispy on the outside, creamy on the inside. I understand why fish cakes are a favorite way to use leftover cod in Nova Scotia. I was introduced to these marvelous treats on a trip to Halifax Canada earlier this fall, and ever since have been recreating them at home the evening after fish dinners.

I made them this week with salmon, but almost any fish would be good. To enhance the basic formula, I added a few spoonfuls of leftover basil and mint salsa verde and a few gratings of lemon peel. Dipped in panko (Japanese breadcrumbs), and then cooked in just a little olive oil until a crunchy crust forms, these are most agreeable.

Continue reading Mashed Potato and Fish Cakes.

Salmon with Salsa Verde and Lima Bean Puree

salmon-limapuree.JPGTender, fresh lima beans are available right now at the McGrath Family Farms stand at several farmers’ markets. Because the beans are already removed from their pods, it takes only a few minutes to get them ready to use, and I am having fun fooling around with them. I have braised them with peppers, zucchini, and green beans; tossed them with spaghetti and fresh pesto; created a fresh succotash; and fashioned a hearty soup with the limas, fingerling potatoes, winter squash, and greens.

I discovered that the fresh limas develop a rich, earthy flavor and silky texture when simmered with sautéed shallot or onion and a few herbs until tender, and then left to cool in the salted liquid for at least 20 minutes. The first time I prepared the fresh limas, the process felt a little awkward, because I am accustomed to simply boiling frozen limas in water for about 15 minutes. Now I cook the limas when I get them home from the market, and store them in the refrigerator to use over the next few days.


Grilled Wild Alaskan Salmon with Sauteed Cherry Tomatoes

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Wild salmon is one of my favorite foods. I am not speaking about frozen or farmed salmon; I love the fresh, wild fish from Alaska. This fish emerges from its days in the cold, pristine waters pure in flavor and resilient in texture. Remarkably tasty, wild salmon doesn’t need much help from the cook; I sprinkle it with lemon zest and fragrant fennel and mustard seeds, and then grill it. Add a topping of quickly sautéed farmers’ market cherry tomatoes, and a sublime meal is ready in minutes.    
On a visit to Juneau last spring, to learn more about Alaskan seafood, I discovered that grilling with alder wood adds the fragrance of the Alaskan woods to the fish, and perfumes the air as well. That is how salmon was cooked at the Taku Glacier Lodge, a log cabin restaurant set at the edge of the wilderness, with a view of the Taku Inlet and Taku Glacier, a spectacular 45 minute helicopter flight from Juneau. When I got back to Los Angeles, I searched for alder wood chips and found them at Barbeques Galore.


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Kristine Kidd
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