Fish and Seafood

Wasabi Crab Cakes

Wasabi Crab Cake Ingredients

I love Japanese food.

Seriously.  If I had to decide to eat only one type of food for the rest of my life, Japanese would be pretty high up there.  It’s all in the flavor profile: ginger, sesame, lemon, garlic, soy.  Lighter and more subtle than other Asian styles.  And of course, the wasabi.  Ahh, wasabi.

Japanese Cole Slaw

I am, self-admitted, a HUGE wimp when it comes to spice and heat levels.  Chilies completely overwhelm me, curry leaves me sweating, and don’t even get me started on cayenne pepper.  BUT, when out to sushi, I load my soy sauce with wasabi.  You know why I can handle wasabi?  Because it doesn’t linger.  It hits you, WHAM!, and then it’s gone.  No burned tongue, no water-gulping.  It comes and just as quick, it goes.  I think that’s why I can handle the heat of wasabi.  That, and it’s an excellent sinus clearer

Smile

Wasabi Crab Cakes

One of the best uses I’ve found for wasabi at home is in mashed potatoes.  I don’t want to undersell these: THEY ARE THE BEST MASHED POTATOES.  EVER.  Just like regular mashed potatoes, creamy and buttery, and then that hit of wasabi spice.  Just so, so good.  I eat these like whipped cream, fingerfuls at a time while making them.  It’s amazing that any of these potatoes actually make it to the table, so in love with them I am.  Yum, yum, yum.

I also love crab cakes with mashed potatoes as their base.  These could not be simpler: wasabi mashed potatoes, crab, little special soy sauce, all rolled in black sesame seeds and panko crumbs.  Bake until golden.  Just perfect.

Japanese Cole Slaw

The soy sauce I used for the crab cakes and the coleslaw is incredibly flavorful and incredibly simple.  Just a few slices of lemon, a few slices of peeled ginger, and a few crushed garlic cloves.  Pour soy sauce over them and let it all sit and marinate in the fridge for a day.  The lemon, ginger and garlic flavor the soy sauce in such a brilliant way, I swear you will never have soy sauce straight out of the bottle again.  Delish.

This coleslaw is also based on the coleslaw at a sushi restaurant near my work.  They top theirs with dried ginger and fish flakes, which really add something extra to it.  Not having these on hand, I just tossed in some sesame seeds and dried seaweed; different taste, but still delicious.

What’s your favorite flavor profile?  THG

Wasabi Crab Cakes

Wasabi Crab Cakes

For mashed potatoes:

1 1/2 lbs. Yukon gold potatoes, peeled and quartered

1/4 cup low-fat milk

4 Tbsp. unsalted butter, divided

2 Tbsp. wasabi paste

salt and pepper

For cakes:

3 small cans crab meat, drained

2 Tbsp. lemon-garlic soy sauce

1 cup panko breadcrumbs

2 Tbsp. black sesame seeds

In a large pot, bring potatoes and 1 Tbsp. butter to a boil in salted water.  Continue to boil, covered, until potatoes are fork-tender.  Drain.

Place potatoes in a stand mixer with a paddle attachment.  Beat on medium to break up potatoes.  While still hot, add milk and remaining 3 Tbsp. butter.  Beat on medium-high until potatoes are completely smooth and fluffy, without any lumps.  Mix in wasabi paste until combined.  Salt and pepper to taste.  Set aside.

Preheat oven to 375ºF.

Add crab meat and soy sauce to mashed potatoes and fold in gently.  Form potato mixture into 2” cakes, flattened slightly.  In a small bowl, combine panko breadcrumbs and sesame seeds.  Roll cakes in breadcrumb mixture until well-coated, and place on an ungreased cookie sheet.  Bake in center of oven until cakes are golden-brown, about 20-30 minutes.  Serve warm.

Serves 4-6

Japanese Coleslaw

3 cups shredded green cabbage

1/4 cup lemon-garlic soy sauce

2 Tbsp. rice wine vinegar

2 Tbsp. sesame oil

2 Tbsp. sesame seeds

In a measuring cup, whisk together soy sauce, rice wine vinegar and sesame oil until smooth.  Toss with cabbage.  Top with sesame seeds.

Serves 4-6

Guinness Battered Fish N’ Chips

Guinness Battered Fish N' Chips

I eat a pretty healthy diet.

I’ve always eaten lots of fruits and veggies, drink water (mineral water, but water nonetheless), I don’t eat tons of processed foods. I had a bit of nutritional training with my massage certification, so I feel like I know not only what to eat but why.

Guinness Battered Fish N' Chips

This is healthy, right? It’s fish! Fish is good for you! There’s lemon in it. That’s a fruit! And potatoes! This meal is TOTALLY healthy.

Guinness Batter and Cod

Okay, I’m kidding, not delusional. I know that wet battered fish deep fried in oil isn’t TOTALLY healthy. But, I am a big believer in the balance in life. I eat healthy, I walk everyday, I take care of myself. So, if I want to indulge in fried food every now and then, I allow myself that pleasure. What’s the point in living if you’re not going to occasionally do the things you love?

One of my great loves in life is food. Not always the healthiest food either. But, I don’t eat fish n’ chips every day. I don’t smother everything in butter and cream and sugar. So, if I want Oreos for dessert one night, I have Oreos. If I want a cheeseburger for lunch, I have a cheeseburger. I know that the good food in my diet outweighs the bad. It’s about balance.

Guinness Battered Fish N' Chips
Guinness Battered Fish N' Chips

This is a good indulgence. Using Guinness in the batter instead of a lighter ale imparts a richer, deeper, more bitter flavor. Lemon pepper to compliment the fish and spicy Cajun seasoning to punch up the flavors just a bit really elevate this dish (I used Slap Yo Mamma! Seasoning that my brother and his wife got from New Orleans). Baking powder really gets the batter to fluff up nicely when being fried. Yummers.

I did a red wine vinegar aioli on the side for dipping. You guys, this aioli is insane. Creamy, vinegary, salty, such an incredible pairing with the fish and fries. I could seriously eat a pound of this aioli. The trick to getting it to an incredibly smooth and creamy consistency is to add the oil to the egg yolks very, very slowly, about 2 teaspoons at a time. It takes forever, but it’s worth it, trust me.

The fries are just Trader Joe’s frozen fries. I liked them a lot, especially for pre-made frozen fries. Not too soggy.

What’s your favorite indulgent meal? THG

Guinness Battered Fish N' Chips

Guinness Battered Fish N’ Chips

2 ½ cups all-purpose flour

1 ½ Tbsp. baking powder

1 Tbsp. lemon pepper

1 ½ tsp. sea salt, divided

1 tsp. Cajun seasoning

24 oz. Guinness stout

½ cup corn starch

½ tsp. black pepper

2 lbs. cod fillets, cut into 1” strips (as uniform as possible)

Canola oil

 

In a large mixing bowl, whisk together flour, baking powder, lemon pepper, 1 tsp. sea salt and Cajun seasoning. Make a well in the dry ingredients. Pour in Guinness, and whisk until smooth. Refrigerate for 1 hour.

Remove batter and fish strips from refrigerator. In a small dish, mix together corn starch, ½ tsp. sea salt and black pepper. Dredge fish strips in corn starch mixture and set aside.

In a heavy bottomed saucepan, heat 3 inches of canola oil to 350° over medium-high heat. Dip fish strips in batter and coat completely. Carefully lower battered fish strips into hot oil, about 3 at a time. Fry in oil until batter is set and golden-brown, about 2-3 minutes per side. Drain on a paper towel. Repeat with all fish strips. Serve immediately with French fries.

Serves 6-8

Red Wine Vinegar Aioli

3 egg yolks, at room temperature

Juice of 1 small lemon

1 tsp. sea salt

¾ cup grapeseed oil

¼ cup red wine vinegar

In a small mixing bowl, whisk together egg yolks, lemon juice and sea salt until mixture is smooth and begins to thicken. Add in 2 tsp. of grapeseed oil and whisk vigorously until well combined and creamy. Repeat with remaining oil, 2 tsp. at a time (mixture should begin to resemble mayonnaise). When all oil has been incorporated, add 1/8 cup of red wine vinegar and whisk to combine. Add remaining vinegar and whisk until smooth and creamy. Refrigerate until ready to serve.

Makes approximately 1 ½ cups

Thai-Style Noodles with Shrimp

Thai-Style Noodles with Shrimp

I’m a fairly adventurous eater.  I’ll try most any type of cuisine.  Moroccan, Ethiopian, Middle Eastern, Mongolian. 

I remember the first time I had sushi.  I was about 12 years old, and my mom took my brother (who was 14) and I to a Japanese restaurant.  I was thrilled at the idea of trying this very sophisticated and grown-up food; Ryan was a bit wary.  When our dishes came, Ryan saw that his came with a big pile of smoked salmon, which he loved.  He immediately put a whole handful in his mouth.

But it wasn’t smoked salmon.

It was pickled ginger.

Have you ever seen the face of a teenage boy who has just, unbeknownst to him, eaten a massive mouthful of pickled ginger?  It’s like a cartoon; steam from the ears, face turns bright red.  He quickly spit it out and declared sushi to be “totally gross”.  It took him until he was about 20 or so to really appreciate sushi.  That pickled ginger stays with you.

Raw Veggie Thai Salad

But, regardless of ginger mishaps, I loved sushi that first try.  It was really what started me on stepping outside of my food comfort zone.  If raw fish could be so delicious, what else is out there?

San Francisco is an awesome city for eating.  So much diversity, both culturally and economically.  Perfect for a cash-poor foodie like me. 

Winking smile

The first time I had Thai food was in San Francisco.  I was with my roommates, wandering aimlessly around 9th and Irving and completely starving.  We went into a tiny, hole-in-the-wall Thai restaurant on a whim (mainly because Gordo’s had a line out the door).  I had fresh spring rolls with mi krop and a green papaya salad. 

Heaven.

Heaven after the first bite.

Thai-Style Noodles with Shrimp

I love me some Thai food.  I think it’s an excellent cuisine for people just venturing out of their own little food box.  A lot of common flavors are utilized, just in different preparations and combinations.  Garlic, cilantro, basil, lime, rice, coconut.

This dish uses some subtle Thai flavors, with lemongrass, ginger, garlic, cilantro and lime.  A little rice vinegar, brown rice noodles, shrimp, red bell pepper and mushrooms.  I did a side salad of cucumber, tomato, green beans and carrot, all julienned, with a very simple lime vinaigrette.  Just light, bright and very Thai-ish.  Adventurous but still close enough to home that anyone could enjoy it.  And no pickled ginger to be found

Winking smile
  THG

Thai-Style Noodles and Raw Veggie Salad

Thai-Style Noodles with Shrimp

2 lemongrass stalks, whites only, roughly chopped

2 whole garlic cloves

1” piece of ginger, peeled and chopped

1 lime, juiced and zested

3 Tbsp. fresh cilantro, roughly chopped

10 oz. rice noodles

1 Tbsp. vegetable oil

1 lb. medium-sized shrimp, uncooked, deveined and tails removed

2 cups white mushrooms, sliced

1 red bell pepper, julienned

3 Tbsp. rice wine vinegar

2 Tbsp. black sesame seeds

In a food processor, combine lemongrass, garlic, ginger, lime juice and zest and cilantro.  Process until it reaches a paste consistency.  Set aside

In a large saucepan, boil rice noodles in salted water until al dente, about 4-5 minutes.  Drain and rinse.  Toss with a little vegetable oil to keep from sticking.

In a large skillet or wok, heat 1 Tbsp. vegetable oil over medium-high heat.  Add shrimp and cook until pink, about 5 minutes.  Add mushrooms and bell pepper and cook until tender, about 6-8 minutes.  Add herb paste and rice wine vinegar and toss to coat.  Sprinkle with sesame seeds.  Serve immediately.

Serves 4-6

Raw Vegetable Thai Salad

1 English cucumber, peeled and julienned

2 large carrots, peeled and julienned

1/2 lb. fresh green beans, cut in half lengthwise

2 medium tomatoes, chopped

1/4 cup fresh lime juice

1/4 cup rice wine vinegar

Large pinch of sugar

1/4 cup vegetable oil

Combine all vegetables in a large bowl.  In a measuring cup or small bowl, combine lime juice, rice wine vinegar and sugar.  Whisk in vegetable oil to emulsify.  Pour over vegetables and toss.  Serve immediately.

Serves 4-6

Moroccan Spiced Tuna with Fried Couscous

Moroccan Tuna with Fried Couscous

I think I’ve developed winter allergies.  I sneeze all day, my head is foggy and I’m constantly stuffed up.  It’s super frustrating.  It feels like I am constantly on the verge of a cold that I never actually get.

Moroccan Spices
Moroccan Spices

When I feel this way, my senses of smell and taste are fairly compromised.  Everything tastes a bit bland.  So I find myself turning to bolder, richer flavors; aromatic spices, sharp cheeses, dark chocolates, sour citrus fruits.  I indulge more in spicy foods (which I normally shy away from a bit, I’m a total hot-spicy wimp), because they tend to clear my sinuses right out.  So, on a particularly stuffed-up day, I decided to take a trip to Morocco.

Moroccan Tuna
Seared Spiced Tuna

This dish has the most wonderful, aromatic spices.  It’s not hot (though it could easily be adjusted to your heat preference), just incredibly rich and smoky and flavorful.  The albacore tuna, which has a subtle, buttery taste of its own, holds up well to the spices in the rub.  I topped it with a very simple white wine butter sauce, just for a little bit of moisture.  It was so sweet and simple, it paired beautifully with the complex spices.

The fish is quickly seared and then baked.  We sear it in order to get a nice crust before baking all the way through.  Fish takes a short time to cook, so it’s always a great option for these busy, holiday nights.

Fried Couscous Ingredients
Fried Couscous

Fried Couscous with Kalamata Olives and Artichoke Hearts
Artichoke Hearts

For the side, I went for a riff on Giada’s fried couscous recipe.  I added kalamata olives, artichoke hearts and Meyer lemon zest to give it a bit of the Middle East/Mediterranean flavor.  I used whole wheat couscous, and frying it in olive oil gives it a terrific, nutty flavor and a wonderful crunch.  Super easy and so delicious.

Fried Couscous Salad

This dinner completely hit the spot on a particularly cold and congested day.  The warm spices in the fish blasted through my sinuses and the rich, briny flavors in the couscous revived my allergy-riddled palette.  Great and simple dinner for those busy nights ahead of us this week.  What’s your favorite cold/allergy go-to food?  THG

Moroccan Spiced Tuna

Moroccan Spiced Tuna

4 albacore tuna steaks

1 tsp. ground cumin

1 tsp. ground ginger

1 tsp. ground coriander

1 tsp. chili powder

1 tsp. ground paprika

1 tsp. ground cinnamon

1/2 tsp. ground turmeric

1/2 tsp. salt

1/2 tsp. white pepper

1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

1/4 tsp. ground cayenne pepper

Zest of 2 Meyer lemons

1 Tbsp. olive oil

1 cup dry white wine

1/2 cup dry sherry

4 Tbsp. (1/2 stick) unsalted butter

Preheat oven to 425ºF.

Rinse tuna steaks in cold water and pat dry.  In a medium bowl, combine cumin, ginger, coriander, chili powder, paprika, cinnamon, turmeric, salt, white pepper, nutmeg, allspice and cayenne pepper until fully mixed.  Add Meyer lemon zest and mix to combine.  Add tuna steaks to spice mixture one at a time to coat both sides of the steak. 

Bring wine and sherry to a boil in a small saucepan. When at a rolling boil, reduce heat to medium-low and simmer until reduced by half, about 15-20 minutes. Once reduced, add butter 1 tablespoon at a time and whisk until emulsified.

Heat olive oil in a large, oven-safe skillet.  When oil is heated and beginning to smoke, add tuna steaks.  Sear steaks, about 1 minute per side.  When done searing, put skillet into oven and bake fish until cooked through and opaque, about 10-12 minutes.  Serve warm with wine sauce for dipping.

Serves 4

Fried Couscous with Kalamata Olives and Artichoke Hearts (adapted from Giada de Laurentiis’ recipe here)

3 cups cooked whole-wheat couscous, cooked to directions on package

3/4 cup olive oil, divided

5 oz. kalamata olives, diced

1 8 oz. can artichoke hearts, chopped

Zest of 2 Meyer lemons

1/4 cup Meyer lemon juice

salt and pepper to taste

Heat 1/4 cup of olive oil in a large skillet over medium-high heat.  Add cooked couscous.  Fry until golden-brown and aromatic, about 3-4 minutes.  Turn couscous and fry another 3-4 minutes until crunchy.  In a large bowl, add fried couscous, kalamata olives, artichoke hearts and lemon zest.  Whisk together lemon juice and remaining 1/2 cup olive oil and pour over couscous mixture.  Season with salt and pepper.  Toss well to combine.

Serves 4-8

Sweet Potato Crab Cakes with Roasted Red Pepper Aioli

Sweet Potato Crab Cakes with Red Pepper Aioli

It’s rainy today.

Living in the Bay Area, we rarely experience extreme weather.  Our winters are never TOO cold, our summers never too hot.  We don’t have snow, we don’t have (real) hurricanes, we don’t have blistering, 105+ degree heat (though we’ve gotten close this summer).  So what happens is we become complete wimps to any thing aside from mild, pleasant weather.  The first sign of drizzle, and we act like it’s the end of the world.  We forget how to drive, we forget how to walk, we are in an absolute panic about this strange occurrence.  There is water falling from the sky!  Whatever shall we do!  We do this every year, every time rain starts up.  The first sign of unpleasant conditions, and act like chickens with their heads cut off.

Roasted Red Pepper Aioli Ingredients

It’s rainy today.  So I’m staying in.  A mug of steaming hot apple cider, a couple of pecan shortbreads, the new Bon Appétit and How to Make an American Quilt on television.  There is absolutely no reason for me to leave this house.

Roasted Red Peppers

This time of year, this type of weather, the body wants comfort foods.  Creamy soups, thick stews, warm breads, cookies hot out of the oven.  Rich, earthy flavors.  Beef and lamb.  Squash.  Cinnamon and cardamom.  Root vegetables.  Ginger.  Apples, pomegranates, persimmons.  And sweet potatoes.  So, so many sweet potatoes.

Mashed Sweet Potatoes

I currently have 4 sweet potato recipes lined up to post here.  A couple sweet, a couple savory.  All completely delicious.  Fall doesn’t even seem like fall without sweet potatoes.  Pies, soups, puddings.  Roasted, steamed, stewed, baked.  There are so wonderfully versatile and flavorful.  Starchy but not too heavy.  Sweet but earthy.  Completely wonderful by themselves with just a little butter.

Sweet Potato Crab Cakes Cooking

This week, I made sweet potato crab cakes.  I love crab cakes.  The crispy and fried on the outside, soft and airy on the inside, with a light crunch courtesy of some diced celery.  A little lemon for tartness, chili seasoning for a kick, and of course the sweet potatoes to lend a rich, creaminess to the cakes.  Almost buttery.  I topped them with a roasted red pepper aioli.  Roasted peppers, garlic and lemon juice.  Absolute heaven.  And such a great partner to the savory, spicy crab cakes.  I paired these delightful little cakes and aioli with Joy the Baker’s Wild Rice Salad with Yogurt Vinaigrette.

Wild Rice Salad Ingredients

The woman is a genius.  It’s such a wonderful blend of grainy rice, velvety garbanzo beans, crunchy veggies, the sourness of the yogurt and the fragrant, earthiness of the herbs.  It was even better the next day for lunch, after the rice and veggies had been allowed to marinate in the yogurt overnight.  Creamy and rich and puckeringly tart from the vinegar and yogurt combination.  I used cucumbers, celery and artichoke hearts in it, no leafy greens, no blueberries (though I will once back in season) and no potatoes.  Just a simple, light salad to go with the hearty and filling crab cakes.

Crab Cake Ingredients

Perfect autumn meal in this cold, rainy weather. What’s your favorite dinner to make in the fall?  THG

 

Sweet Potato Crab Cakes with Red Pepper Aioli

Red pepper aioli:

2 whole red bell peppers

2 cloves garlic, roughly chopped

2/3 cup mayonnaise

juice of 1 lemon

2 Tbsp. olive oil

1/2 tsp. salt

1 tsp. pepper

Crab cakes:

1/2 cup dried bread crumbs

1/4 cup cornmeal

1 egg plus 1 egg yolk

2 stalks celery, chopped

1 Tbsp. fresh parsley, minced

1 Tbsp. fresh sage, minced

1/2 cup cooked sweet potatoes, mashed

juice of 1 lemon

2 Tbsp. mayonnaise

2 tsp. Creole seasoning

2 tsp. ground mustard

1/2 tsp. salt

3 cans lump crab meat, drained

1/4 cup canola oil

1 garlic clove, crushed

1 dash of red pepper flakes

 

Place the red peppers directly on the grate over the burner.  Turn the heat to high.  Using tongs, carefully turn the pepper until all sides are blackened.  Immediately place in a large bowl with a cover and leave, without uncovering, for 15-20 minutes (the steam will help the skins peel off easier).  After 20 minutes, cut the top off around the stem and remove the seeds.  Cut a slit down the side of the pepper to “butterfly” it open.  Peel off the skin until just the flesh remains.  Give the flesh of the pepper a rough chop.

Add the peppers, garlic, mayonnaise and lemon juice into a food processor.  Process until smooth.  While the food processor is still running, add the olive oil and continue to run until incorporated and creamy.  Add salt and pepper and mix.  Refrigerate until ready for use.

In a large bowl, combine the bread crumbs, cornmeal, eggs, celery, herbs, sweet potatoes, mayonnaise, lemon juice, spices and salt.  When all combined, fold in the crab meat until just incorporated.  Form into 16 small patties.

In a large skillet, heat the canola oil, garlic clove and red pepper flakes over medium-high heat until garlic has turned golden brown and oil is almost smoking.  Remove garlic clove.  Add crab cakes a few at a time to the skillet.  Heat for 3-4 minutes on each side until crispy and golden brown.  Drain on a paper towel.  Serve immediately with aioli.

Serves 4-5

Salmon Piccata with Roasted Vegetables

I have to stop watching the Cooking Channel.  I have to stop watching the Cooking Channel, because all I want to do is eat and buy ingredients I cannot afford.  But when you’re watching these cooks in their pristine kitchens, with their truffle oil and their local organic produce and their KitchenAid EVERYTHING, you can’t help but want to cook with awesome, expensive ingredients in a high-tech, fully-equipped kitchen too.  So, I occasionally get the envy eye.  Why can’t I have a steady supply of $20 olive oil and Himalayan sea salt?  Where’s my professional grade ice cream maker and custom copper cookware?  Oh yeah, I’m not a cooking show star.  I’m just a gal on a budget trying to eat better than Raman noodles every night (not that Raman noodles aren’t delicious…cuz they are

Smile
).

But all self-pity aside, I actually sometimes enjoy the budgetary restrictions.  It forces you to be creative, to use basic ingredients in new and interesting ways, and it really makes those times when you can get your hands on a prime rib or ahi tuna steak a whole lot more special and worthy of celebration.

Salmon Piccata with Roasted Vegetables 1

I recently came across 2 wild Alaskan salmon fillets on sale, and bought them without a moment’s hesitation.  I love salmon.  The light, flakiness of the flesh, the beautiful pink color, the distinct, but not fishy, flavor.  It’s an incredibly versatile fish and can handle many different flavor pairings and preparations.  I really love salmon with a simple lemon and butter sauce, so I thought a piccata would be the perfect fix for these beautiful fillets.  Shawn and I are huge piccata fans, though we generally prepare it with chicken breasts.  We usually do the piccata with mashed potatoes and petite green peas.  We then mix everything together and eat it as one single dish.  We call it Chicken Picasso.  You know, because it’s all mixed up and colorful.  Yes, we are super clever and cool over here.

For the salmon, I thought a roasted vegetable dish would be a better pairing than the mashed potatoes and peas.

Roasted Veggies 1
Roasted Veggies 2

Fingerling potatoes and asparagus roasted in a simple mixture of olive oil, salt, pepper and basil.  It was a light and wonderful pairing to the fish, definitely elegant and gourmet feeling without the gourmet price.

Salmon Piccata 1

For the salmon, it’s just a light flour dredge and pan-fried in an olive oil/butter mixture.  It cooks up much quicker than the chicken breasts, so be sure to keep an eye on them.  It will leave just a nice, light crust to the outside of the fish, with a juicy and flaky center.  The lemon piccata sauce is just the icing on the cake with this dish and ties all the flavors together really nicely.

Roasted Veggies 3
Salmon Piccata with Roasted Vegetables 2

So, I guess I don’t really need all the fancy oils and salts to make a delicious gourmet meal.  Just a good pan, and working stovetop and oven are all I really need.  I mean, I am the Humble Gourmet after all.  BUT, I definitely wouldn’t pass up a decked-out kitchen.  Do you hear me Cooking Channel?  THG

Salmon Piccata with Roasted Vegetables

For the piccata:

2 wild Alaskan salmon fillets, cut in half

1/2 cup flour

1 tsp. ground black pepper

1 tsp. sea salt

2 Tbsp. olive oil

3 Tbsp. unsalted butter

3 Tbsp. lemon zest

2 Tbsp. fresh basil, finely chopped

1/2 cup fresh lemon juice

Salt and pepper to taste

Rinse off the salmon fillets and pat dry.  Mix the flour, sea salt and pepper together in a bowl.  Dredge each salmon fillet in the flour mixture and set aside.  In a large skillet, heat the olive oil and 1 Tbsp. of the butter over medium-high heat.  When the butter is melted and the oil has heated to almost smoking, add the salmon fillets.  Cook, turning once, until crisp and golden brown, about 3-4 minutes per side.  Remove the salmon fillets from the pan and set 1 aside.  Set the pan over medium heat and add the remaining 2 Tbsp. of butter, deglazing the brown bits from the bottom of the pan.  When the butter has melted, add the lemon zest and basil to the pan and cook for 1 minute.  Add the lemon juice and cook for another 1-2 minutes until the lemon juice has reduced slightly and the sauce has thickened.  Salt and pepper to taste.  Remove from heat.  Add the salmon to the sauce one at a time, turning to cover both sides.  Divide the remaining sauce among each fillet and pour over top.  Serve immediately.

For roasted vegetables:

24-30 fingerling potatoes, cut in half lengthwise

1 bunch asparagus, trimmed and cut into 1-inch pieces on the diagonal

3 Tbsp. olive oil

2 Tbsp. fresh basil, finely chopped

Salt and pepper

Preheat the oven to 450ºF.

Mix potatoes, asparagus, olive oil and basil in a bowl, making sure to thoroughly coat all vegetables with oil.  Add salt and pepper and toss.  Pour vegetable mixture into a glass baking dish into even layers.  Roast in oven for 30-45 minutes, tossing at least once, until potatoes are fork-tender (be sure to check after 30 minutes as fingerling potatoes tend to cook quicker than larger potatoes).  Remove from oven and serve hot.

Serves 4