Spice-Roasted Salmon with Cucumber Salad (Tandoori Spice)
Edamame, Corn and Tomato Salad
Shaved Summer Squash Salad
Sweet Potato and Poblano Salad with Honey and Rosemary
Chicken Saltimbocca
Spice-Roasted Salmon with Cucumber Salad (Tandoori Spice)
Combining a dozen seasonings, including chili, paprika, cumin and fragrant menthi leaves, our Indian-inspired tandoori spice lends complex flavor to broiled salmon fillets. A cucumber salad provides a refreshing contrast.
Ingredients:
1/3 cup plain yogurt
4 Tbs. fresh lemon juice
1 Tbs. plus 1/4 tsp. tandoori spice
1/4 tsp. cayenne pepper
2 garlic cloves, minced
1 Tbs. minced fresh ginger
1 tsp. sea salt, plus more, to taste
Freshly ground black pepper, to taste
4 skin-on salmon fillets, each about 6 oz.
2 cups peeled, halved and thinly sliced cucumber (about 1 large)
1 cup thinly sliced red onion (about 1/2 onion)
2 cups seeded and diced tomato (1-inch dice)
3 Tbs. olive oil
2 Tbs. minced fresh cilantro
Directions:
In a large bowl, stir together the yogurt, 2 Tbs. of the lemon juice, the 1 Tbs. tandoori spice, the cayenne, garlic, ginger, 1/2 tsp. of the sea salt and a pinch of black pepper. Add the salmon fillets, coating them with the marinade. Cover and refrigerate for 2 hours.
Meanwhile, in a bowl, stir together the cucumber, onion, tomato, the remaining 2 Tbs. lemon juice, the remaining 1/2 tsp. salt, a pinch of pepper, 1 Tbs. of the olive oil and 1 Tbs. of the cilantro. Cover and refrigerate until ready to serve.
Position a rack in the uppermost position of an oven and preheat the broiler. Line the bottom of a broiler pan with aluminum foil and place the rack on top.
Remove the fish from the marinade and brush off the excess. Drizzle the fillets with the remaining 2 Tbs. olive oil and season with salt, black pepper and the 1/4 tsp. tandoori spice. Arrange the fillets on the prepared pan so they are not touching. Broil until they are a golden rose color and slightly opaque in the center, 5 to 6 minutes.
Remove the fish from the oven, cover with aluminum foil and let rest for 2 minutes. Serve with the cucumber salad and garnish with the remaining 1 Tbs. cilantro. Serves 4.
Adapted from a recipe by Williams-Sonoma.
Edamame, Corn and Tomato Salad
Edamame is the Japanese word for soybean. Edamame makes a delicious and healthy snack: the pods are lightly boiled in water, then salted, and the seeds are squeezed directly from the pods.
Kernels from 2 ears of corn, or 3/4 cup frozen corn kernels
1 1/2 cups frozen shelled edamame
12 cherry tomatoes, halved
1 large avocado, pitted, peeled and cubed
2 Tbs. fresh lime juice
1 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbs. canola oil
8 dark outer romaine lettuce leaves
2 Tbs. chopped fresh cilantro
Cook the corn and edamame
Bring a saucepan of water to a boil over high heat. Have ready a bowl of ice water. Add the corn and the edamame to the boiling water and cook for 3 minutes. Using a slotted spoon, transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl, and add the tomatoes and avocado.
Assemble the salad
In a small bowl, whisk together the lime juice, salt and pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently stir to combine. Arrange the lettuce leaves on a platter and spoon the salad onto the leaves. Garnish with the cilantro and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).
Shaved Summer Squash Salad
* We made this salad using whatever squash and/ or zucchini we happen to have in the fridge.
Bon Appétit | June 2011
by Jenna Clemens, Full Belly Farm, Guinda, GA
3 tablespoons whole almonds
1 pound summer squash (a mix of green and yellow)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper
Baby arugula
Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.
Sweet Potato and Poblano Salad with Honey and Rosemary
Bon Appétit | July 2009
by Fred Thompson
2 tablespoons honey
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon minced shallot (about 1 small)
2 teaspoons Dijon mustard
Dash of Worcestershire sauce
1/4 cup olive oil
2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise
Canola oil or vegetable oil (for brushing)
2 fresh poblano chiles (about 8 ounces total),* seeded, diced
1/4 cup green onions, thinly sliced diagonally (about 2)
1/4 cup chopped fresh Italian parsley
Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.
Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
* Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.
Test-kitchen tip: Cook the sweet potatoes in the boiling water until they are just tender when pierced with a knife. If you overcook them, the potatoes will fall apart when tossed in the salad.
Chicken Saltimbocca
Chicken breasts replace traditional veal in this quick Italian sauté, but the mouthwatering addition of prosciutto stays the same and makes the dish practically irresistible (saltimbocca means “jump into the mouth”). Two places in Italy are famed for their prosciutto: the province of Parma, near Bologna, and the northeastern region of Friuli. The celebrated salted and air-cured ham is made elsewhere both in and outside of Italy, but prosciutto di Parma and Friuli’s prosciutto di San Daniele are widely recognized as the country’s finest. This recipe is from the Williams-Sonoma Collection Series.
Ingredients:
4 boneless, skinless chicken breast halves, each about 6 oz., lightly pounded to an even thickness
Salt and freshly ground pepper, to taste
1/3 cup all-purpose flour
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
2 tsp. chopped fresh sage or 1 tsp. dried sage, plus 4 sage leaves for garnish (optional)
2 large slices prosciutto, not paper-thin, trimmed to fit chicken breasts
1/4 lb. fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
3/4 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately.
Serves 4.
Adapted from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).
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