Friday, May 31, 2013

Food'N'Flix: Jiro Dreams of Sushi {Invitation}




Food‘nFlix
We've come full-circle and it's my turn to host Food'N'Flix where we watch movies and head  into the kitchen and cook or bake or make something based on a recipe they actually make in it or just something we were driven to make after watching it.

This month was my pick. And I selected Jiro Dreams of Sushi.

I watched this movie with some girlfriends last year; I remember it being a visual feast, seasoned with a quest for perfection. I'm looking forward to watching it again. 

If you're inclined to join the fun - and I really hope you are - watch the movie and get cooking.

Post about it on your blog with a link back to this post and to Food'N'Flix. Use of the logo is optional.

Your post must be current (during month of film). And of course we don't mind if your post is linked to other events...the more the merrier.

Have fun with it!

Email your entries to me at: constantmotioncamilla [at] gmail [dot] com and include...

~Your name
~Your blog's name and URL
~The name of your dish and the permalink to the specific post you're submitting
~Attach a photo of any size (or just give me permission to "pull" one from your post)
~Indicate "Food 'n Flix Submission" in the subject line


Chirashi Sushi from Ocean Sushi Deli


Deadline for submission is: June 28th.*
Doumo arigatou gozaimasu.

*watch for the roundup to be posted shortly after this deadline!

Thursday, May 30, 2013

Salt-Crusted Beets


I don't remember where I first heard about roasting beets in salt. But I filed it away in my 'to-try' vault. And when beets showed up in my CSA box this week, I decided to give it a whirl. It's an awful lot of salt; and I don't know how they rate compared to regularly Roasted Beets. I'll report back tonight.

But this was pretty high on the fun factor. The boys thought it was like excavating beet-mummies. Okay. I can run with that.

3 medium beets, scrubbed and dried completely
2 C medium grained salt
juice from 1 lemon
2 T fresh herbs (I used chives and parsley)

Preheat oven to 375 degrees.

Place the salt and herbs in the bottom of a baking dish. Squeeze the lemon juice over the salt and nestle your beets in the salt. Scoop the salt over the top of the beets and press firmly to create a crust.

Roast in the oven for 75-90 minutes. Remove from the oven and let cool completely. Once cool, you can crack the crust and extract the beets. Peel and use the way you would use any roasted beets. I plan to slice them an use them in salad tonight. Photos and recipe of that to come.

Wednesday, May 29, 2013

Rhubarb Romance {Call for Recipes}


With my rhubarb romance in full-bloom, I am going to do a round-up of rhubarb recipes later this month. If you have any rhubarb recipes to share, post below...by June 12th, please. Thanks!

Click for the Rhubarb Romance Round-Up
Great recipes from some great foodies.

*Update, 6/13/2013: Though this party is closed, feel free to keep sharing your favorite rhubarb recipes. I will definitely try them, as long as my rhubarb stash lasts, and give you a shout out on my Culinary Adventures with Camilla Facebook page. Thank you.*


Tuesday, May 28, 2013

Minty Spinach-Pea Dip


When I saw that I was getting mint, spinach, and peas in my CSA box tonight, I knew that I wanted to try a fresh pea dip.

1 C fresh, shelled peas
1 C fresh spinach
2 T olive oil
1 t crushed garlic
freshly ground sea salt
freshly ground pepper
3 T fresh mint, chopped

Blanch the peas and spinach in boiling water until the peas brighten in color, approximately one minute. Plunge into cold water, then drain. In a blender, place all of the ingredients except the sea salt, pepper, and fresh mint. Blend until the consistence you want. Gently stir in the mint. Season to taste. Serve with crackers or vegetable crudite.

Rhubarb Brownies


Thanks to a message - and link -  from my cousin Jo, I had the Cooking Channel's '25 Ways to Use Rhubarb' rolling around in my head this evening. Rhubarb season is fleeting and I just happened to have picked up an armful of rhubarb at the store.

I've tried rhubarb a lot of different ways: Lobster with Rhubarb Sauce Over Braised Greens, Rhubarb Pavlovas, Rhubarb Heart Tarts, and even a Rhubarb Barbeque Sauce. But I have never thought to mix it with chocolate. That seems to me a waste of good rhubarb; I figured the chocolate would completely overrun the rhubarb. Still, I decided to give it a try.

Rhubarb Compote
2 C rhubarb, sliced into 1/2" piece
1/4 C water
3 T organic brown sugar

Place the ingredients together in a small saucepan. Bring the mixture to a boil, reduce heat, and cook for 10 minutes.




My Favorite Brownies
4 large eggs
1 C organic granulated sugar
1 C organic brown sugar
1 T unsulphered molasses
1 t ground ancho chili
8 oz melted butter
1-1/4 C unsweetened cocoa
2 t pure vanilla extract
1/2 C white whole wheat flour
1/2 t pink Himalaya salt

Preheat the oven to 300 degrees F. Butter an 8-inch square pan. In a large mixing bowl add all ingredients, except flour, and mix to combine. Add flour and stir till just moistened. Add in 1 cup rhubarb compote and 1 cup dark chocolate chips.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with a toothpick method. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

I served this with a cordial of port from Poetic Cellars. The verdict: chocolate and rhubarb are not good bedfellows. So says my husband. I have to agree.

Chocolate by itself is fabulous. Rhubarb straight is delicious. But the two together...meh...not my favorite. Give it a try and tell me what you think. Comment below or email me at constantmotioncamilla [at] gmail [dot] com.

Seafood Paella


I love paella. I've just never made it before. But for Christmas my cousin Tiffany gave me a cookbook for authentic Spanish fare; and for my 40th birthday, my friend Jenn gave me a paella pan. It was a sign. So, after a hike through an archery range yesterday, we stopped at a local fish market and I picked up a some seafood to make the 'Seafood' Paella' in the book. I'll try 'Esperanza's Paella' soon. 

Bear in mind that I never actually follow recipes. I use them as jumping off points for a culinary adventure of my own.

The verdict from my peanut gallery: "This is better than the paella we just had from Gerard's Paella in San Mateo." Sweet.

The Seafood
Feel free to substitute with what you have readily available. I went with what was local (mostly) and fresh (absolutely).

6-8 clams
6-8 mussels
1 rock cod filet, sliced into 1" pieces
6-8 scallops
generous handful of squid tubes

Everything Else
pinch of saffron (between 20-30 threads) steeped in 2 T hot water
olive oil
1 onion, peeled and diced
3 cloves garlic, peeled and crushed
5 tomatoes, diced
3-4 C fish stock (or use chicken)
2 C rice
freshly ground salt
freshly ground pepper
sweet lime, wedged
2 T fresh herbs (I used dill and Italian flat-leaf parsley)


In your paella pan, heat a splash of olive oil, then cook the onions and garlic until they begin to soften. Add the tomatoes and cook until they dissolve to form a sauce.

Stir in the squid and fish. Cook for 3-5 minutes. Season with salt and pepper.

Pour in the saffron-water mixture and the stock. Add in the rice and stir to coat completely with liquid. That should be the last time you stir - "this is not risotto" instructed my cookbook. Okay.

Tuck the scallops into the rice and cook on medium-high heat, uncovered for 15-20 minutes. The rice should begin to soften. Add more liquid, if needed. In the meantime, soak the shellfish in cold water and drain off any sand that that been released. Press the clams and mussels into the rice, reduce the heat to medium, and cover the pan with foil. Cook for another 8-10 minutes. Then remove the pan from the heat - but don't peak! - and let it rest for 5 more minutes.

Before serving press lemon or lime wedges into the dish and  sprinkle with fresh herbs. Serve hot.

Perfect paella is all about the rice, or so I've read. It should be tender, but al dente - never mushy - and with a caramelized crust on the bottom of the pan, called a socarrat. I didn't achieve that socarrat, so, I'll have to keep on trying.

I know that there are probably as many variations of this dish as there are Spanish cooks. Do you have a paella recipe that you just adore? I would love to hear it. I have this new pan, after all, and can never make anything the same way twice. Comment below. Or email me at constantmotioncamilla [at] gmail [dot] com.

Monday, May 27, 2013

Conchas with Cardamom, Cocoa Powder, Coconut Oil


Whenever we got to the Mexican market, the boys beg and plead for to get conchas. Yeasty, sweet, and colorful. I see the appeal. And I've always had it on my list of to-makes. Whenever I have the urge to make something Mexican, I usually go to Girlichef's blog; it's an incredible resource and a constant source of inspiration for me. I started with her recipe: here. I adapted - to my detriment - because my topping wasn't quite right*, but it was still delicious!

Conchas 
(Mexican Sweet Rolls)

Dough
1 T active dry yeast
1/2 C warm water
1/2 C warm milk
1/3 C organic granulated sugar
1/3 C coconut oil
1 egg
4 C white whole wheat flour
dash of ground nutmeg
dash of ground cardamom

Topping
1/2 C butter, softened
2/3 C organic powdered sugar
1 C white whole wheat flour
2 T unsweetened cocoa powder

In a large mixing bowl stir together yeast and warm water, let bloom for five minutes. Stir in milk, sugar, coconut oil, egg, and spices. Stir in 2 C flour. Gradually stir in remaining flour to make the dough. Turn dough out onto lightly floured surface. Knead until smooth and elastic, approximately 5-8 minutes. Shape into a ball and transfer to a greased bowl, turning the dough to coat. Cover with a cloth and let rise until doubled, about an hour or a tad longer.

Meanwhile, for the topping, in another bowl, beat softened butter with mixer for a minute, until light and fluffy. Add sugar, beat until well mixed. Stir in  flour and unsweetened cocoa powder.

Punch down the dough, cover, and let stand ten minutes. Divide dough into 12 pieces. Roll each piece into a ball and place on a parchment lined baking sheet about 2-3" apart. Press balls down slightly. Divide topping into 12 balls, pat each ball flat. Lay one round of topping on each dough ball. Then, use a sharp paring knife to cut grooves in the topping to resemble a scallop shell.*

Cover rolls and let rise until doubled, about 45 minutes. Preheat oven to 375 F. Bake rolls 20-25 minutes, or until light golden brown. Remove from baking sheet and cool on wire racks. Serve while still warm with a nice mug of Spiced Hot Chocolate.

*My topping was too paste-like to cut with the knife. It looked messy.

Ginger-Meyer Lemonade with Chia Seeds

Inspired by a limeade version by Girlichef, I decided to make my own version this morning for breakfast. The only thing I've really done with chia seeds is a Raw Warrior Pudding; I did put some in a Chocolate Zucchini Bread once. But I've been trying to think of ways to use them more.


I always have a bag in my pantry because Riley likes to eat them by the teaspoon. I'm not sure if he actually feels a difference in his energy, but once he read that Aztecs used them to promote stamina, he was sold. He'll ask for it before they have to do the mile-runs in PE. I suspect that he just likes the story, but you never know.

3 medium Meyer lemons, halved
3-1/2 to 4 C cold water
1/3 C organic powdered sugar
2 T ginger syrup
1/4 C chia seeds

Place the powdered sugar and ginger syrup in a quart-sized mason jar. With a mesh strainer over the top, juice the Meyer lemons directly over the jar. Fill the jar with cold water and screw the lid on tight. Shake to dissolve the sugar and incorporate the syrup completely. Open the jar and add the chia seeds. Shake again. Place in the freezer for 30 minutes.* Shake before serving.

*I opted to chill this in the freezer because I didn't have any ice cubes. But you can, as Heather did, simply refrigerate your concoction and serve over ice.

Thanks, as always, for the culinary inspirations, Girlichef!

Sunday, May 26, 2013

Grow-Your-Own-Mushrooms + Stirfry

For Jake's birthday, I planned a 'Fungi Feast for My Fun-Guy' and one of our friends gave him a Grow-Your-Own Mushroom Kit as a present. Fun.

Only, he forgot about it until he noticed that a mushroom was pushing its way out of a box. Funny.

So, he hung it on a hook in the kitchen and dutifully sprays it to keep it moist. Today, he told me that it was time to cook the renegade mushroom that was not 'following the directions' and was sprouting out of the top instead of out of its grow hole. Really funny.

I had never seen a kit like this. Then we went to the Maker Faire Bay Area and the Far West Fungi booth had them for sale. Far West Fungi's webstore carries a shitake mushroom kit. And you can also get an oyster mushroom kit online at Uncommon Goods.

I carefully cut off the lone mushroom, sliced it up, and included it in our stirfry for lunch.

1 T crushed garlic
1/2 lb ground turkey
4 carrots, scrubbed and cut into coins
1 celery root, peeled and thinly sliced
1 bunch of broccoli shoots, washed and cut into 2" lengths
1 bunch of dinosaur kale, sliced into 1/2" slices
1 large, home-grown oyster mushroom

Brown the garlic in a splash of olive oil. Add the ground turkey and cook until the meat is thoroughly cooked, approximately 5 minutes. Add broccoli shoots, carrots, and dinosaur kale and the mushroom, cut into long strips.

Add 1 T soy sauce and 1/2 t patis (fish sauce) to the pan. Place a lid on the pan and steam until the carrots are fork tender. Before serving, stir in a splash of sesame oil and 2 T chopped cilantro. Serve over a bed of rice.

Saturday, May 25, 2013

Watermelon Gazpacho



After making a Watermelon-Honey Soup for #BrunchWeek, I made a variation - with blackberries - for our sunset Mothers' Day picnic. And Riley wanted a version of it for his birthday picnic at the Pinnacles National Park. So easy!

6 C cubed watermelon
1 C sliced tomatoes
1/2 C water
juice from one Meyer lemon
2 T honey
1 T crushed garlic
2 T chopped chives
2 T chopped Italian flat-leaf parsley

In batches, blend everything in a blender. Ladle into individual servings and garnish with Meyer lemon wedges.

Absinthe-Scented Gravlax


Making my own gravlax had never occurred to me. Until I heard a quick recipe mentioned on NPR's The Splendid Table. I was on my way to Huckleberry Hill for a hill work-out, but it haunted me during my run and I swung by Whole Foods on my way home to pick up some wild-caught salmon and give it a go.

Here's a link to the recipe as posted on thesplendidtable.org. I used it as a starting point, but made several modifications to fit the ingredients I had in my kitchen.

1/2 C coarse sea salt
1/2 C raw turbinado sugar
1 t ground black pepper
3 springs fresh dill
splash of absinthe
2 pieces of wild-caught salmon, well matched in size and shape, if possible

Mix the salt, sugar, and pepper together. Spoon a third of the mixture on a piece of plastic wrap and place one of the salmon pieces on top of it, skin-side down. Put half of the remaining salt mixture on top of the salmon. Drizzle the filet with absinthe. Sandwiching the fresh dill in between, fit the other piece of fish, skin-side up, on top. Use the remaining salt-sugar mixture on the top.

Wrap the salmon tightly with the plastic wrap. And place it in a glass container because it will weep through the duration of the curing process. Every twelve hours, flip the salmon. The recipe called for doing this for three days; I did it for five.

Before serving, rinse the salt-sugar off. Serve thin slices with Crème Fraîche and capers. I think that I will definitely try this again...and this time I will let it cure for three days, versus five. I read that the longer it cures, the more firm it becomes. So, I think the shorter duration will lead to a softer salmon. We'll see. But, as it was, the flavor was divine.

Riley's Birthday Rhubarb Pies


"What kind of dessert would you like for your birthday party, Riley?"

Baked Alaska, he declared, without hesitation.

"Let me rephrase - what kind of dessert would you like me to haul an hour away that can be assembled or served in a remote hiking location?"

Oh.

"I promise to make a Baked Alaska when we celebrate on your real birthday." We moved his celebration with his friends a week ahead because two of his best buddies couldn't make it on the actual birthday weekend.

Okay. Then I want pie.

"What kind of pie?"

My first choice is rhubarb. But, if you can't find any, strawberry pie is fine.

I hadn't seen rhubarb in any substantial quantities at the store. And, in fact, when I asked for it last week, the green grocer didn't give me a warm and fuzzy feeling about its arrival anytime soon: we get it occasionally, but most people don't know what it is. They think it's a red celery. So, we don't sell very much of it. What?!?

Bummer. Still, I had a feeling I should, at least, call the store before I launched into making plain ol' strawberry pies. They had some! So, I loaded Riley into the car and off we went. The Rhubarb Goddess smiled down and granted Riley-ball's birthday dessert wish. Phew.

It doesn't take a lot of make rhubarb shine - just some sugar, some butter, and a flaky pie crust. "Don't forget, Mommy, the crust needs to be gluten-free for two of my friends," he cautioned. Right.

The Filling
6 C sliced rhubarb
1 C organic granulated sugar
1/2 C organic dark brown sugar, lightly packed
3 T butter, thinly sliced
3 T gluten-free flour

Place all of the ingredients in a large mixing bowl. Stir until the rhubarb is well-mixed and the completely coated in sugar



The Regular Crust = my Sweet Pâte Brisée [click for recipe]

The Gluten-Free Crust
2-1/2 C gluten-free flour (I used the pre-blended version at Trader Joe's)
1/2 C organic powdered sugar
1/2 C ground almonds
1/2 C chilled butter, cubed
1 egg

Place the flour, ground almonds, powdered sugar, and cold butter in a large bowl. Use the pastry blender until the mixture resembles coarse meal, with pea size pieces of butter. Add the egg and 1 T of cold water. If you squeeze some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and cut again. Since the recipes I referenced instructed that the crust be pressed into the pan, not rolled, I went with that. After pressing the crust into my pie pan, I pricked the base with a fork and placed the crust in the freezer to chill while I rolled the Pâte Brisée for the non-gluten-free pie.

To Assemble
Preheat the oven to 425 degrees. Fill the crusts with the filling, pressing down slightly. Bake for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 45 minutes.

And...I forgot the birthday candles, so Uncle Brian lit wooden matches.

Cubetti-Dotted Turkey Meatballs


I had never baked meatballs - until I did a book review of The Bengali Five Spice Chronicle. Now it's one of my favorite ways to cook meatballs. I whipped up a double batch for Riley's birthday picnic and served them with a sheeps' milk yogurt from Garden Variety Cheese in Royal Oaks. They were a hit!

Meatballs
2 pounds ground turkey
2 eggs
1 C cubetti (diced pancetta)
1/2 C ground almonds
2 T diced shallots and garlic, sauteed in butter until softened and beginning to caramelize
1/2 t ground cumin
1/4 t ground coriander
dash of paprika
freshly ground salt
freshly ground pepper

Mix all of the ingredients together well. Preheat the oven to 375 degrees. Line a baking pan with foil. Form tablespoon-sized meatballs - or larger if you like - and place them on your baking sheet. They will shrink, so you can place them fairly close together. Bake for 30-35 minutes.

Yogurt Sauce
1 C sheeps' milk yogurt
1/2 t crushed garlic
1 T dukkah*
2 T fresh herbs (use whatever you have on-hand, I used Italian flat-leaf parsley)
1 T fresh lemon juice

Mix everything together in a bowl. Chill until ready to serve.

Friday, May 24, 2013

Vanilla-Chamomile Cremeux {Cook the Books}


This round Deb, at Kahakai Kitchen, selected The Color of Tea by Hannah Tunnecliffe for our April-May Cook the Books project. Serendipitously, the author herself will be judging our entries. No pressure...

Annnnnd, despite having had the book on my nightstand for months - yes, months! - I waited until the last minute to read it and cook from it; but at least I made it to the party.

I cracked the cover on this book after an evening event at the boys' school. My house was silent except for the hum of the filter on our fish tank. It was far too late for me to be up, especially as I had a busy day at work the next day, but I couldn't put it down. And I eventually fell asleep with it on my chest, sleeping peacefully until my husband came to retrieve me from the couch.

The Read
Grace Miller has landed on the tiny island of Macau - "the bulbous nose of China, a peninsula and two islands strung together like a three-bead necklace." A stranger in a foreign land, Grace towers over the crowd and her ginger hair makes her even more of a spectacle.

Facing the devastating news of her infertility, her dreams of becoming a mother are dashed and her marriage begins to crumble. Grace decides to do something impetuous and finds solace in baking and the formal pleasure of afternoon tea. She opens a cafe, named Lillian's, where she serves tea, coffee, and macarons. Like the delicate French cookies colored like precious gems, The Color of Tea, is a delicious, melt-in-your-mouth treat with the sweet pleasure of French pastries and the exotic scents and sights of China.

The Recommendation
Tunnicliffe's prose is vibrant on the page.  I felt the despair and rapture of the characters as if they were my own.  I was enamoured with the characters.  And I longed to step into Grace's cafe. I wholeheartedly recommend this book - to married gals and their single pals. To macaron afficianados. And to foodies, in general. It's a delicious delight.

The Recipe: 
I put my littlest kitchen elf to work, making the...

Vanilla-Chamomile Cremeux

This is one of his favorite desserts and one he's made more than once. I almost don't have to help him anymore. But we added some chamomile to the mix, this time around, to fit the 'tea' theme of this post.

For the cremeux
1-1/2 C organic heavy whipping cream
1 vanilla pod
1 T dried organic chamomile blossoms
2-1/2 C white chocolate chips
1-1/2 C thick yogurt (I use a European-style)
1 T honey

For the poached apples
2 apples, peeled and sliced
2 T dried organic chamomile blossoms
2 C water
2 T honey
1 vanilla pod

Step 1: Make the vanilla-chamomile cream.
Place 1-1/2 C organic heavy whipping cream in a sauce pan along with the caviar of one vanilla pod - plus the pod - and 1 T of dried, organic chamomile flowers. Heat the cream until it begins to bubble around the edges. Remove from heat. Let steep for 10 minutes.

Step 2: Melt the white chocolate.
Remove the pod from the cream. Bring to a bubble again. Add in 2-1/2 C white chocolate chips and swirl until they are completely submerged. Let stand for 3 minutes. Then, with a whisk, blend till smooth - like you're making a ganache.

Step 3: Make the cremeux.
Place 1-1/2 C thick yogurt in a mixing bowl. Stir in 1 T honey. Once the white chocolate-vanilla-chamomile cream is smooth, add it to the yogurt and honey. Blend until completely combined.

Step 4: Assemble pots.
Dylan spooned apples poached in chamomile tea* into the bottom of a ramekin. Then he poured the cremeux over the top. We covered the pots with plastic wrap and let them set overnight.

*As I was rushed for time, I didn't photograph the apples. But read this post - Earl Grey Poached Pears Salad - to get an idea of what to do.

Step 5: Garnish for serving.
To serve, we topped the cremeux with cookie crumbles and fresh thyme. I should have added some chamomile flowers. Whoops.

Click here to view the call for entries and to read what the others were inspired to create. Our hostess made some delicious looking Raspberry-Almond Oat Bars. Yum.

Thursday, May 23, 2013

Cardamom Pannekoeken with Fresh Strawberries

Click to read how I re-discovered this childhood favorite during a cookbook review for Shauna Sever's Pure Vanilla


It's grey and gloomy. It must be almost June on California's central coast. And since I knew it would be the perfect way to kick off this chilly pre-summer week, I doubled the recipe and made several pannekoeken. I topped them with a dusting organic powdered sugar and a heap of fresh strawberries. Breakfast!!!

1-1/3 C milk
6 eggs
4 T salted butter, melted
1/2 t ground cardamom
1/2 t baking powder
1-1/3 C white whole wheat flour

Preheat the oven to 425 degrees. Butter two baking dishes and set aside. In a large mixing bowl, whisk together the milk, eggs, melted butter, and ground cardamom. Blend in the flour and baking powder. Whisk for a full minute.

Pour the batter into your prepared dish and bake until the Pannekoeken is puffed and golden, approximately 30 to 35 minutes.

Cuba Libre Granita {Pass the Cookbook}



I joined the fun for the Pass the Cookbook series kicked off by Kita, the culinary force behind the Pass the Sushi blog, a couple of months back. Her goal: cook from some unused cookbooks on her shelf...and get some other foodies to join her. Sign me up! This month, we're creating from Slushed by Jessie Cross. The subtitle made me chuckle: More Than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever!




Cuba Libre Granita
3 cups cola
¼ cup light dark rum (I only had dark rum!)
zest from 1 lime

Combine the cola and rum in a shallow, freezer safe dish. Gently stir in the lime zest. Freeze for 1 2 hours. Stir the mixture with a fork to break it up. Return to the freezer. Check and rake with fork every 30 minutes until the entire mixture is icy and frozen. Mine took about 4 hours total.

I also added a floater of dark rum on top...just for good measure. Cheers!

Tuesday, May 21, 2013

Olive Oil-Tamari Poached Salmon Bowls


I needed a quick dinner tonight and I had some wild-caught salmon. So I decided to do an Asian-spin on my old favorite: olive oil poached salmon.

Olive Oil-Tamari Poached Salmon
Preheat oven to 275 degrees. Lay your fish in an oven-proof baking dish. Fill pan with enough olive oil to mostly cover the filets. Drizzle the fish with tamari. Cover with foil. Place in the oven for 25 minutes.


Check for doneness. If the fish needs more time, return the dish to the oven. The fish is cooked when it is firm to the touch.


Assemble the bowls...
(1) rice;
(2) quickly sauteed cabbage with garlic and parsley with a splash of tamari; and
(3) olive oil-tamari poached salmon

Dinner in less than 40 minutes. Woohoo!

Share Buttons