Perfectly Grilled Sockeye Salmon
Ingredients
· 1 whole wild sockeye filet
· 1/4 cup extra virgin olive oil
· 1½ tsp kosher salt
· 1½ tsp freshly ground black pepper
· lemon slices (optional garnish)
Instructions
1. Pre-heat grill on high. Clean off grill grates.
2. Reduce grill heat to medium-high heat.
3. Generously coat your wild salmon filet in olive oil on both sides.
4. Sprinkle with salt and pepper.
5. Start grilling skin side down for 3-5 minutes. You will see the sides of the fish start to cook.
6. Flip and cook another 3-4 minutes until done. Or if you prefer your salmon cooked medium-rare don’t flip it over and keep it skin side down with the lid closed until the top of the salmon is just cooked through. Approximately 5-6 minutes total. If you choose to flip your salmon, don’t close the lid of the grill.
Kohlrabi and Carrot Summer Slaw
· 2-3 kohlrabi bulbs peeled and cut into matchsticks
· 2-3 carrots, peeled, julienned, or shredded
· 1 tart and crisp apple, cut into matchsticks
· 1 fennel bulb thinly sliced (remove the green tops just slice the white part)
· 2 green onions, thinly sliced (optional)
· 2 tablespoons chopped parsley
· 2 tablespoons olive oil
· 1 tablespoon white wine vinegar
· 1 tablespoon maple syrup, honey or sugar
· ½ tablespoon Dijon mustard
· ½ teaspoon kosher salt
Instructions
1. Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, fennel, apple, green onion, and parsley as noted above.
2. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Enjoy immediately or refrigerate 1 to 2 days.
Recipe Credit: A couple cooks
Seared opah, monchong, salmon, or other favorite fish with seasonal tomato garlic butter
INGREDIENTS
1 package opah or monchong or salmon fillet thawed
olive oil
2 tablespoons garlic, finely minced
1 tablespoon lemon juice
3 tablespoons white wine
2 tablespoons parsley, chopped (2 to 3)
1 lb unsalted butter, cut into cubes, room temperature
salt and pepper, to taste
parmesan cheese, shredded
For the tomato topping:
1 pint tomatoes
2 shallots, minced
4 tablespoons unsalted butter
DIRECTIONS
Roughly chop cherry tomatoes.
Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').
Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
For the Fish:
Heat the sauté pan on medium heat until hot.
Add in oil; season both sides of fillets with salt and pepper.
Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
Remove from pan; add garlic; stir consistently.
Add tomatoes, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
On low heat, add in butter a little at a time.
Remove from heat; add in chopped parsley and season.
Recipe and photo credit lazyme
Italian Fava Beans with Tomatoes
Ingredients
2 or 3 Tbsp extra virgin olive oil
1 medium onion, diced
1 pound bag of fava beans, shelled, bean only (the outside pod isn’t edible)
1/2 pint cherry or chopped tomatoes, canned or fresh
1 ½ tsp salt
freshly ground black pepper
Instructions
Sauté the onion in the olive oil over medium high heat, adding a pinch of salt.
Once the onions are translucent and starting to brown a little, add the shelled fava beans.
Lower the heat to medium, stir, and partially cover for about 3 to 4 minutes.
Put the heat back to medium high and add the tomatoes, with more salt, and pepper if desired.
Stir and cook for another 4 or 5 minutes, uncovered, or until the fava beans are ready. Taste for seasoning and add as needed.
Remove from heat and serve hot, preferably with some fresh, crusty bread. Perfect as a vegan main dish or as a side, too.
Berry and Beet Summer Salad
Ingredients
1 bunch beets
1/4 cup balsamic vinegar
2 tablespoons walnut oil or olive oil
1 teaspoon honey
Dash salt
Dash pepper
1/2 cup sliced fresh strawberries. Add raspberries, blackberries, or blueberries if desired!
3 tablespoons chopped walnuts, toasted
1 shallot, thinly sliced
4 cups torn mixed salad greens
1-ounce fresh goat cheese, crumbled
1 tablespoon fresh basil, thinly sliced
Directions
1. Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender. Time will vary significantly based on how large or small your beets are, so check them regularly.
2. Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices.
3. In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.
Recipe and Photo Credit: Taste of Home
Butter Poached Fish with Seasonal Summer Salad
Ingredients
1 package of halibut, rockfish, or cod thawed, rinsed and patted dry
Salt
1 yellow squash
1 large cucumber
3 to 4 French breakfast radishes
8-10 cherry tomatoes halved or quartered
1/4 cup white wine or rice vinegar
1 pound unsalted butter
Olive oil (optional)
Black pepper
Fresh herbs such as parsley, basil, or cilantro
Instructions
Season the fish well and set aside. Slice the squash, cucumber and radishes very thinly into rounds, ideally with a mandolin -- although a knife is fine. Toss all the vegetables including the tomatoes, with a little salt and vinegar and set aside.
Melt the butter in a pot large enough to hold at least 1 piece of fish, and ideally 2, at a time, but small enough so that the pieces of fish are submerged. You can use more butter if you want to, or you can top things off with olive oil. You want the butter to be between 150°F and 170°F. When the butter hits the right temperature, pat the pieces of fish dry with paper towels and submerge in the oil. If the fish sizzles at all, lower the heat. You want the fish to cook gently. Let the fish swim in the butter for about 5-6 minutes for every 1/2 inch of thickness. With one minute left of cooking, add in the fresh herbs.
To finish the salad, add a little bit of the melted butter, or use olive oil, and toss well. Put some on everyone's plate. Gently lift out the pieces of fish and lay them on the salad. Grind lots of black pepper over everything. Serve with some good crusty bread.
CRISPY ROASTED TURNIPS WITH SPRING ONION BUTTER SAUCE
INGREDIENTS
· 1 bunch chopped turnips peeled and quartered (if small half or leave whole depending on size preference)
· 1-2 tablespoons avocado or olive oil
· 1/2 teaspoon Kosher salt plus more for serving
· 1/4 teaspoon black pepper
· 1 tablespoon melted butter or ghee
· 2 tablespoons minced spring onion tops
INSTRUCTIONS
1. Preheat oven to 425°F.
2. Toss chopped turnips with oil, salt and pepper in a large bowl.
3. Spread out onto a large, rimmed baking sheet in an even layer.
4. Roast for 25-30 minutes, tossing once halfway through roasting.
5. Mix the melted butter or ghee and onions in a small bowl.
6. Transfer the roasted turnips to a serving platter and drizzle the onion butter sauce on top. Finish with a pinch of additional salt.
What is a Pineberry?!
The word “pineberry” is a fusion of the words “pineapple” and “strawberry” and refers to a relatively new pale pink or pale orange to white strawberry. The fruit produced by pineberry plants is very aromatic and has flavor that most say is reminiscent of pineapple while retaining the texture and feel of a strawberry. In my opinion, they taste like a tart strawberry with a hint of pineapple. They would be perfect in a dessert, fruit salad, or on a regular salad! We are getting these from a small local farmer and should have them consistently for the next few months because they are overbearing!
Pineberry and Poppy Seed Dressing
Ingredients
1 clamshell pineberries tops removed, halved
⅓ cup freshly squeezed orange juice
1 tablespoon honey
1 tablespoon poppy seeds
½ lemon, juiced
½ cup olive oil
Pinch of sea salt
Directions
In a food processor or blender, add all ingredients except the olive oil.
Blend ingredients while slowly adding the olive oil. Blend all ingredients until smooth and creamy.
Taste and adjust seasoning with extra honey and salt. Store refrigerated in a lidded container or jar.
Shake well before serving. Top on frisee greens or any other favorite greens!
Zucchini and Corn Fritters
INGREDIENTS
· 1 Large Zucchini or 2 Small
· 1 Egg
· 3/4 cup Fresh Corn Kernels
· 1/2 Vidalia Onion, finely diced
· 1/4 cup Cheddar Cheese, grated
· Salt and Pepper, to taste
· 3/4 cup All Purpose Flour
· 2 teaspoons Baking Powder
· Olive Oil, for frying
INSTRUCTIONS
1. Grate the zucchini into a colander, salt and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing the shredded zucchini with your hands and placing it into a clean mixing bowl.
2. Carefully cut the corn off the cob until to have enough to fill ¾ cup.
3. Add egg, corn, onion, cheese, salt, and pepper to the mixing bowl and stir well to combine.
4. Sprinkle flour and baking powder over the top (around the entire bowl, not just one spot) and mix until just combined.
5. Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
6. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.
(Flip page over)
NOTES
· Make sure you squeeze the excess moisture out of your zucchini. I just wring with my hands. You don't need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy.
· You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.
· Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy.
· Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
Whip up some lemon garlic aioli to serve with your fritters!
Ingredients
1 cup mayonnaise
1 tablespoon fresh lemon juice, plus more to taste
2 teaspoons fresh lemon zest, plus more to taste
1 garlic clove, finely grated
Salt
Instructions
Add mayo, lemon juice, lemon zest and garlic to a medium bowl, whisking to combine. Season to taste with salt and more lemon juice and zest (I added 1/2 tablespoon more lemon juice and 1 teaspoon more lemon zest to the batch shown here). Store aioli in fridge for up to 2 weeks.
Italian Green Bean and Tomato Salad with Balsamic Dressing
Ingredients
· 1 lb green beans, trimmed and cut into 2 inch lengths
· 2 medium vine ripened tomatoes, seeded and diced
· 4 oz fresh mozzarella, small sized balls or diced from large size
· 1/4 cup thinly sliced fresh basil
· 1/4 cup balsamic vinaigrette
Instructions
1. Fill a bowl with cold water and ice.
2. Heat a large pot of water to a boil. Add green beans and cook until tender, about 4-5 minutes.
3. Drain the beans and transfer them to the bowl of ice water to cool. Drain again and blot dry.
4. Add the cooked beans, tomatoes, mozzarella, and basil to a large serving bowl.
5. Pour the balsamic vinaigrette over the salad and toss to combine. Serve immediately.