Tag Archives: fish

Mustard Roasted Salmon with Asparagus and Fingerlings

29 Jun

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It’s hot here in New York, but I am still turning on the oven…for now. The temperature has not yet escalated to the point where I refuse to be in the kitchen under heat. So, a simple, roasted dinner I made.

As per my last post, I am trying to incorporate more fish into my diet. Salmon is in season in the summertime, and the pink, fatty fish looks so nice next to green and gold asparagus and fingerling potatoes.

I was in the Upper West Side area on a Friday afternoon, and after seeing every other person on the street with a shopping bag from New York City’s famous Zabar’s, I just had to go in and pick up some fish for dinner.

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The vegetables were from the Columbia greenmarket. Fingerlings are one of my favorite potato varieties. They really do look like little fingers! I had some leftover kale ribbons, so I spread my roasted vegetables on a small bed of raw kale.

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A no-fuss oven to plate dinner.

 

Mustard Roasted Salmon with Asparagus and Fingerlings

The salmon served 2, the vegetables served 4 (I saved for leftovers the next day)…you can always adjust the amounts if you want 

For the vegetables:

1 bunch of asparagus, trimmed at the ends

10 fingerling potatoes, sliced in half the long way and sliced again if you want the smaller

1-2 tablespoon olive oil

salt and pepper, to taste

For the fish:

1 large fillet of salmon (about 1/4 pound)

1/2 tablespoon mustard

1 1/2 tablespoons olive oil

1/2 tablespoon red wine vinegar (or lemon juice)

a pinch of each salt and pepper

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Spread the potatoes on one half of the baking sheet, and the asparagus on the other half of the baking sheet in a single layer (if you can’t make a single layer, use 2 baking sheets). Drizzle the olive oil over the vegetables, tossing to coat. Sprinkle with a dash of salt and pepper (you can always use more later).

Roast the vegetables, checking after 10 minutes. The asparagus will be done before the potatoes. After 10-15 minutes, the asparagus will probably be done. Transfer the asparagus to a serving plate, re-distribute and spread the potatoes out on the baking sheet, and return the potatoes to the oven. They will cook for about 20 to 30 minutes more or until slightly golden and soft.

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Meanwhile, pat the salmon dry. Line your baking sheet (or pie pan!) with a rectangle of parchment paper. Place the salmon onto the parchment, skin side down.

Whisk together the mustard, olive oil, vinegar or lemon juice, and salt and pepper. Spoon it over the salmon (you may not need all of it, save the rest for a vinaigrette…just don’t double dip your spoon). Roast the fish in the oven for about 10-20 minutes, checking oven so as not to overcook the salmon.

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Soba Bowls with Tea-Poached Salmon

1 May

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I had a great meal last weekend at cocoron in Manhattan’s Lower East Side. cocoron is a soba shop, serving up noodle bowls both hot and cold. I had the warm vege oroshi soba, which was a simple steaming bowl of soba noodles with vegetables: daikon radish, watercress, ginger…perfect with a side of spicy kimchi and cabbage with a miso-sesame dressing.

Slurping up a big bowl of noodles screams comfort, and I am on such a soba kick right now. My one qualm with soba noodles is how sticky they get when I make them at home. They are so starchy and end up mushing together. Now I know that I need to rinse them after draining to take off the excess starch.

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I remember when I first got the Sprouted Kitchen‘s cookbook late last summer, this Soba Bowl with Tea-Poached Salmon caught my eye immediately. It was the first thing I made from the cookbook, and after making it again tonight, I knew I had to share the recipe here.

Tea is a great medium for poaching and making sauces. I know Jackie Newgent is a big fan of using tea in her recipes, and I used it in the Rigatoni Bolognese that I posted about a few weeks back.

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This recipe looks a bit involved, but there are really just 3 parts: roasting broccoli, poaching the salmon, and preparing the sauce. All of this happens simultaneously, so the meal really comes together quite quickly. I think broccoli goes great with this type of dish, but if you prefer to use another seasonal vegetable, maybe asparagus or bok choy or sautéed greens, feel free. If you can’t find soba noodles at your store, you can use spaghetti or rice noodles. And to make the meal vegetarian, simply omit the fish or poach some tofu…

Soba Bowls with Tea-Poached Salmon

adapted from the Sprouted Kitchen Cookbook, serves 4

Sauce:

3 tablespoons toasted sesame oil

2 tablespoons tahini

2 tablespoons agave nectar

grated zest and juice of 1 lime

3 tablespoons tamari or soy sauce

2-inch piece of fresh ginger, peeled and grated

Broccoli:

1 bunch broccoli or other seasonal vegetable

2 teaspoons extra-virgin olive oil

1 clove garlic, minced

pinch of salt

Salmon:

3 bags green tea

1 tablespoon peppercorns

1/2 cup mirin or dry white wine

1 pound wild salmon fillet

Putting it all together:

1 (8-9.5-ounce) pack soba noodles

4 green onions, thinly sliced

1/4 cup white or black sesame seeds

Directions:

Preheat oven to 425 degrees F.

Make the sauce: In a small bowl, whisk together the sesame oil, tahini, agave nectar, lime zest and juice, tamari, and grated ginger until smooth. Set aside.

Roast the broccoli: Cut the broccoli into small florets, including some of the stems. Toss the broccoli with the olive oil, garlic, and salt and spread on a baking sheet. Roast for 15 minutes, then remove from the oven.

Poach the salmon: In a saucepan, bring 1 cup water to a gentle simmer. Turn the heat down to low, add the tea bags and peppercorns and steep for 3 minutes, then discard the tea bags. Add the mirin to the poaching liquid. Gentle slide in the salmon, skin side down. Cover, and cook until the salmon is just barely cooked in the middle, 8-10 minutes, depending on the thickness of the fillet. If in doubt, it is better to undercook the salmon a bit rather than overcook it. Remove the salmon to a plate and flake it with a fork. Set aside.

Putting it all together: Bring a large pot of salted water to a boil. Cook the soba noodles according to package instructions or until al dente. Drain the noodles. In a large bowl, toss together the warm noodles, broccoli, dressing, green onions, and sesame seeds. Divide the noodles among bowls and top with a portion of the salmon. Serve.

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Pan-Seared Mahi Mahi With Sautéed Leeks

16 Jan

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I don’t cook fish very often at home. When I do, I usually opt for salmon, and I usually roast it. I decided to try something new this time…

Mahi-mahi has very little fat, so while it is not the best choice to get those omega-3 fatty acids, it is still a great choice for a low-fat, high protein meal.

While I would have preferred to purchase my fish at the farmer’s market, I didn’t get my act together in time this week, so I purchased my fish from Whole Foods. They sell frozen, wild-caught mahi-mahi there, nicely portioned into 2 6-oz fillets. I defrosted them in the fridge overnight on a covered plate.

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Pan-searing was a lot easier than I thought it would be. With a hot skillet, the fish was done in about 6-7 minutes. And the best part is that I got nice, golden sear marks.

I ate the fish with some sautéed leeks and a quick fennel orange salad (literally fennel, orange slivers, and a touch of OJ + olive oil/salt/pepper).

I brushed the fish with a little bit of teriyaki sauce that I had leftover from last night’s dinner (I made teriyaki bok choy over brown rice with an egg on top!) . You could also just mix together 1 tablespoon of soy sauce and a little fresh lime juice for a quick savory sauce.

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Pan-Seared Mahi-Mahi

Cooking method adapted from Mark Bittman’s Fish

serves 2

2 6-oz fillets mahi-mahi (I cut each fillet in half to have 4 small pieces of fish)

canola or coconut oil

fresh ground pepper

teriyaki sauce (see recipe below)

Make sure the fish fillets are at room temperature and pat them dry with a paper towel. Grind the pepper on both sides of the fillets.

Heat a 12-inch nonstick or cast-iron skillet for about 10 minutes, until smoking slightly. Add the oil, and place the peppered fish on the pan. Cook until browned on 1 side, about 3 minutes. Turn, and brown on the other side. Turn off the heat, brush the fish with the teriyaki sauce, and turn the fish in it a few times.

Teriyaki Sauce

recipe from Chloe’s Kitchen

makes a relatively large amount (maybe about a cup?); store in a jar if you have leftover sauce

3/4 cup water

3 tablespoons soy sauce

1/2 teaspoon fresh grated ginger

1 garlic clove

2 tablespoons maple syrup or brown sugar

1 tablespoon cornstarch

In a medium saucepan, whisk together all of the ingredients. Heat the sauce over medium-high heat, whisking frequently until it comes to a boil. Reduce the heat to medium-low and cook, whisking frequently, until the mixture has thickened and big, syrupy bubbles appear on the surface.

Sauteed Leeks

2 large leeks, green parts removed, washed

1 tablespoon olive oil

salt, to taste

Slice the leeks in half lengthwise, and then slice in half again. Chop the leeks into small pieces.

Heat the oil on a skillet. Add the leeks and saute for about 7-10 minutes, until soft and lightly browned. Add salt to taste.

You could even add a little parmesan or some teriyaki for more flavor. I think these leeks would be great on top of a slice of toasted bread, like a crostini.