Poached Salmon with Sundried Tomato and Basil Pesto

Poached Salmon with Sundried Tomato and Basil Pesto

1 lb Salmon - you can use one large piece and cut it into two portions (I used Jail Island salmon which has a very nice, mild, and sweet taste)

1 cup dry white wine

1/2 cup chicken or vegetable broth

1/4 cup sundried tomato pesto (recipe will follow)

1/4 cup basil pesto (recipe will follow)

Sprinkle of salt and fresh ground pepper

In a medium-large size deep-sided saute pan or sauteuse, heat wine and stock over medium-high heat. Season fish on both sides with a sprinkle of salt and pepper. Place fish in the pan and coat the top of each piece with both sundried tomato pesto and basil pesto. Cover pan with a lid. Bring liquid to a boil for about 4 minutes, then reduce to a simmer and poach salmon for an additional 3-4 minutes or until cooked through, depending on the thickness of your fish. 

Tip for poaching 

Bring the liquid to a boil for about 5-6 minutes, then remove pan from heat and let the fish sit for about 10 minutes. The steam trapped inside will continue to cook the salmon and the result will be delicious and moist.

Home Made Basil Pesto

2 cups fresh basil leaves - remove any tough thick stems

1 cup fresh Italian parsley 

2-3 fresh garlic cloves

1/4 cup pignola (pine nuts)

1/2 cup fresh grated Parmesan cheese

1/4 cup extra virgin olive oil

Salt and ground pepper to taste

Blend all ingredients in a food processor or blender until smooth. Can be made ahead and kept in an airtight container for about 2 weeks, or up to a month in the freezer (you can scoop out small amounts as needed for other recipes). 

Home Made Sundried Tomato "Pesto"

1 jar (about 12 oz.) sundried tomatoes in olive oil OR 1.5 cups regular sundried tomatoes, reconstituted in some hot water, drained, and mixed with about 1/4 cup extra virgin olive oil

About 1/8th cup extra virgin olive oil (this is only neccesary if you're using the jarred sundried tomatoes)

2 cloves garlic

1/4 cup Parmesan cheese

1 tbs. fresh parsley

Sprinkle of salt and fresh ground pepper

Blend all ingredients in a food processor until smooth. Remember if you're using jarred sundried tomatoes you will add in the entire contents including the oil, plus an additional 1/8th cup or so of oil. If you use reconstitute sundried tomatoes, just use 1/4 cup olive oil. Any extra that you don't need for the salmon recipe would be delicious as a spread for crackers or a topping for pizza or pasta.

Indian Spiced Poached Salmon in Coconut Milk with Baby Bok Choy

The other night, I was all set to serve an eggplant parmesan I'd made for dinner, when my husband came home complaining of a stomach ache. Fortunately, I had some fresh salmon in the fridge, so I put the eggplant parm away for later and whipped up this much lighter dish with just a few ingredients in less than 10 minutes!


Indian Spiced Poached Salmon in Coconut Milk with Baby Bok Choy

1 lb salmon (I used wild Jail Island salmon)

1 can light coconut milk

2 heads baby bok choy, roughly chopped

1/2 - 1 tsp salt or to taste

1 tsp. garam masala

1/4 tsp. mild Indian curry powder

Fresh ground pepper to taste

In a deep-sided saute pan, heat coconut milk over medium-high heat and add bok choy. Season both sides of the fish with the salt, pepper, and some of the garam masala and place it in the pan. Sprinkle the remaining garam masala into the coconut milk along with the curry powder. Put a lid on the pan and poach the fish over medium-high heat for about 7-8 minutes or cooked through to your desired doneness.

I served the fish over jasmine rice, pouring the excess coconut milk and spice mixture on top.

Smokey Fish Tacos with Chipotle Pimenton Tartar Sauce

Smokey Fish Tacos 

8-10 all natural white or yellow corn tortillas (depending how many people you are serving)

1 lb mild white thick fish such as halibut, sea bass, or grouper cut into bite-sized pieces

1 cup flour

1 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. pimenton (smoked paprika)

1/4 tsp. ground chipotle chili powder or sauce

2 tbs. Worcestershire sauce

1/2 tsp. fresh ground pepper

1/2 tsp. salt or to taste

3-4 cups canola or vegetable oil for frying

Optional toppings:

Sliced ripe avocado

Shredded baby lettuce

Fresh cilantro

Diced onion

Lime juice

Tomatillo salsa 

In a bowl, season cut-up fish with a sprinkle of each of the spices (reserving the rest to season the flour) and add Worcestershire sauce. Let marinate for 10-20 minutes so flavors can sink in.

In a separate bowl, combine flour and remaining seasonings. Add the seasoned fish pieces to the flour and coat well. 

Have a baking sheet or large plate covered in paper towel so you can drain the fish once it is fried. Heat the oil over medium-high heat in a deep, wide pan (oil should be a couple inches deep and able to cover the fish). To test the oil, add a tiny pinch of flour - if it sizzles and bubbles immediately it is ready. Add the fish pieces a few at a time, taking care not to crowd the pan, you can fry the fish in batches if needed. Brown the fish pieces on each side - about 3 or 4 minutes - until it is crispy. Transfer cooked fish to the paper towel and sprinkle with a little salt while it is still hot.

Heat corn tortillas by wrapping them in a slightly damp kitchen towel and microwaving them for about 45 seconds to a minute until warm and pliable. Assemble tacos by spreading a thin layer of tartar sauce on the tortilla and stuffing with fish and condiments of your choice. Top with more tartar sauce and/or your favorite salsa. I served the tacos with a side of rice and black beans.

Chipotle Pimenton Tartar Sauce

1/2 cup light or low-fat mayonnaise

1/4 cup Mexican crema or low-fat sour cream

2 tbs. sweet pickle relish

1 clove garlic, minced 

1/2 tsp. pimenton (smoked paprika)

1/8th tsp. chipotle chili powder or sauce

Pinch of salt to taste, if needed

Combine all ingredients in a small bowl and mix thoroughly. The longer it sits, the stronger the flavor will develop. Can be made ahead. Also delicious as a vegetable dip or as a sandwich spread.
 

Wine Poached Coho Salmon and Catalan Style Sauteed Spinach

This recipe is really simple and great for hot summer nights when you don't want to turn on the oven

Wine Poached Coho Salmon with Creamy Mustard Sauce

1 lb coho or other variety of salmon

2 cups your favorite white or rose wine (I used some leftover sauvignon blanc)

Sprinkle of salt and fresh ground pepper

3 tsp. Kerrygold garlic herb or plain butter (for a lower fat version, omit the butter)

2 tbs. fresh chopped parsley

Pour wine into a sauteuse or similar type of saute pan over medium-high heat. Place fish in the wine and sprinkle the top with salt and pepper. Break up 2 tsp of the butter into little bits and distribute evenly on top of the fish. Cover the pan and steam until the fish is cooked through, between 5-7 minutes depending on the thickness of your fish. Most of the liquid will be absorbed. Sprinkle fresh parsley on top and add the remaining tsp. of butter to the remaining wine. Stir butter and wine together and reserve this mixture to pour over the fish in addition to the creamy mustard sauce. Can be served warm or at room temperature. The leftovers are also delicious eaten chilled!

Creamy Mustard Sauce

1/2 cup low fat sour cream or Greek yogurt

1 tsp. low fat mayonaisse

2 tsp. whole grain mustard

Pinch of garlic powder

Sprinkle of salt and pepper to tatse 

1 tsp. fresh chopped parsley

Combine all ingredients thoroughly and serve with wine poached salmon.

Catalan Style Sauteed Spinach

1/2 lb of organic baby spinach (it shrinks down a lot, so use 1lb if you are serving more than 2 people)

1/2 cup pine nuts 

2-3 cloves garlic, sliced thin

1/4 cup golden raisins (you can use dark raisins if you don't have golden)

Salt and fresh ground pepper to taste

2 tbs. extra virgin olive oil

In a saute pan over medium-high heat, add oil and sprinkle in some salt (this develops the first flavor layer). When the oil is hot, add the pine nuts and toast until lightly browned. Add garlic and raisins and stir. Add fresh spinach and toss with tongs to coat with oil. Saute for about a minute, until spinach is warm and wilted. Add a touch more olive oil and salt if you wish. Season with pepper just before serving.

I served the fish and spinach with brown rice to complete the meal.

Savory Summer Dinner - Swordfish, Yellow Squash, and Seasonal Fruit Crumble

Swordfish with Shallot and Saffron Butter

1 pound harpoon-caught swordfish steak (you can find this at Whole Foods, it's more sustainable and fished in a more responsible way than conventional swordfish)

1 tbs. Earth Balance spread or butter

1/2 tbs. olive oil

Juice of one lemon

Sprinkle of smoked paprika (pimenton)

Salt and fresh ground pepper to taste

2-3 tsp. shallot-saffron butter - recipe follows

Season fish on both sides with salt, pepper, and pimenton. Be careful not to use too much pimenton, as the flavor is very strong. Heat the Earth Balance and olive oil together over medium-high heat and saute fish 4-5 minutes per side until browned and easy to flip over. Cook an additional 3-5 minutes depending on thickness until desired doneness. Top with fresh lemon juice and shallot-saffron butter.

Shallot and Saffron Butter

Makes extra to keep for another time

1/2 cup Earth Balance spread or butter, softened but not melted

1 medium shallot, minced

Sprinkle garlic powder or 1 garlic clove, minced

Sprinkle of salt if you wish

Squeeze of fresh lemon juice

2-3 saffron threads, cut into tiny pieces (you can use 1/8 tsp. pimenton if you don't want to buy saffron)

2 tsp. fresh parsley, chopped (optional)

Combine all in ingredients into softened butter. Can be make ahead and refrigerated in an air-tight container for up to 2 weeks.

Summer Squash Gratin with Lemon and Thyme

3-4 small-medium yellow summer squashes, cut into bite sized pieces

1-2 tbs. Earth Balance, butter, or olive oil

Leaves from 3-4 thyme sprigs (about 1/2-1 tbs.)

3/4 cup seasoned panko or regular breadcrumbs - recipe follows

1/2 cup shredded Parmesan cheese or 365 brand Parmesan blend

Salt to taste

A few sprinkles of garlic powder

Fresh ground pepper to taste

Saute squash in butter, Earth Balance, or oil over medium heat until pieces are just tender - about 4-5 minutes. Season with salt, pepper, thyme, a sprinkle garlic powder and lemon juice. Pour into a greased, oven-safe dish or ramekin. In a separate bowl, combine breadcrumbs with a few more sprinkles of garlic powder, salt and pepper to taste, and cheese. Top the squash with the breadcrumb mixture and bake at 350 degrees for 5-7 in a toaster oven or regular oven until topping is nicely browned.

Nectarine Blackberry and Blueberry Crumble with Ginger Snap Crust

Crust and Crumble

1 10-oz. back all natural ginger snaps (I used 365 brand)

1/2 cup sugar

3 tbs. Earth Balance spread or butter, softened

Pinch of salt if you prefer

Preheat oven to 350 degrees. In a food processor, chop gingersnaps until they become fine crumbs, then add sugar and butter. Blend until mixture comes together. Press about half of the mixture into an 8-inch pie pan. Bake for about 10-15 minutes until hardened and remove from oven but keep the oven at 350 for later.

Fruit Filling

4-5 ripe nectarines or peaches (or a combination of both)

About 1/2 pint blackberries, cleaned

1/2 cup blueberries

Juice of one lemon

2 tbs. flour

1/4 - 1/2 cup sugar or agave syrup (more or less depending on your taste - I wanted the natural fruit flavors to shine through)

In a bowl, toss everything together until berries are coated. Pour into prepared crust and top with some of the remaining crumb mixture (you may have crumbs left over, which can be stored in the freezer for future use) . Bake for 10-15 minutes until fruit is just softened. Serve with ice cream or whipped cream.

Shortcut Gourmet - Quick Citrus Soy Salmon

Soy Citrus Salmon

The following recipe serves two, but it can be doubled or tripled for company.

1 large wild or responsibly-farmed salmon fillet (about a pound)

1/2 cup soy sesame marinade such as Soy Vay Veri Teriyaki (one of my pantry staples)

2 tbs. sweet chili sauce

1/2 cup fresh orange juice

Orange slices and cilantro to garnish

1/2 - 1 tbs. olive oil to coat baking dish

Salt and fresh ground pepper to taste

Set oven to high broil. 

Season fish with salt and pepper. Combine soy marinade, chili sauce, orange juice. Place fish in oiled baking dish and cover with the sauce. Let marinate at least 5 minutes or up to an hour. Place orange slices on top. Broil for 6-7 minutes, depending on the thickness of your fillet. Garnish with fresh cilantro for color.

I served this with roasted asparagus and organic red quinoa from Trader Joe's - prepared according to box directions and finished with salt and pepper, Earth Balance Buttery Spread, a little extra virgin olive oil, and some of the orange-soy drippings from the fish if you want.

This meal pairs nicely with a Pinot Noir - I served BearBoat Russian River. Or, if you prefer white, Ironstone Vineyards Obsession Symphony is a good, inexpensive choice.