7th August 2011

    Steamed Banana Leaf Salmon

    This is seriously one of the easiest and tastiest salmon recipes we’ve ever made.  Adapted for two from the excellent Good Fish: Sustainable Seafood Recipes from the Pacific Coast by Becky Selengut (from whom I received a private cooking lesson, jealous much?), salmon fillets marinate in sake and mirin before being steamed along with mushrooms and onions.  The marinade is reduced to make an addictive, aromatic sauce.  We served the salmon with some roasted fingerling potatoes. Highly recommended!


    Lisa says:

    I wonder if people think we just don’t cook anymore?

    Chris says:

    I barely do…

    Lisa says:

    Yeah, well I do all the time… I guess we just need to keep adding new recipes to the mix, like this one…

    Chris says:

    Totally! I’m so glad I picked up this book — all the recipes look fantastic.

    Lisa says:

    This salmon is awesome. I love the sauce on top. And hooray for mushrooms!

    Chris says:

    I love recipes that look fancy but are super-simple like this. I guess the hardest thing was finding the banana leaves — which smelled really good while this was steaming, by the way.

    Lisa says:

    Yeah and that wasn’t even that hard — hooray for HT Market!  By the way, it was total torture that the house smelled so good while I was stuck upstairs putting Cason to bed.

    Chris says:

    I do what I can…

    Steamed Banana Leaf Salmon
    1/4 cup sake
    1/4 cup mirin
    2 tbsp soy sauce
    1/2 tsp grated fresh ginger
    1/2 tsp lime juice
    salt
    2 6-oz. sockeye salmon fillets, from the belly
    banana leaves, cut into two 8.5 x 11″ pieces
    1 oz shiitake mushrooms, stems removed, tops sliced thin (heaping 1/4 cup)
    1/4 cup thinly sliced onion
    2 tsps unsalted butter

    In shallow glass dish, combine the sake, mirin, soy sauce, ginger, lime juice, and salt. Add the salmon and marinate for about 30 minutes.

    Lay the banana leaves out and place half the mushrooms and onions on each. Top with a piece of salmon, reserving the marinade. Top each salmon piece with a tsp of butter. Fold the sides of the leaves over the fish and then tuck under the top and bottom to make a packet. Place the two packets into a steamer basket. In a medium saucepan over high heat, add 2 cups water; when it boils, reduce the heat to a simmer, place the steamer basket into the pan and cover. Cook for about 8 minutes per inch of thickness.

    Meanwhile, add the marinade to a small saucepan over high heat and reduce until it gets syrupy, about 10-15 minutes. Remove the salmon packets from the steamer basket and let them rest for a few minutes. Check for the level of doneness you like. Open each packet and top with some of the sauce.

    2 Servings

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    posted in Good Fish, Main Dishes | 1 Comment

    14th November 2010

    Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms

    Wow!  A few days ago Lisa pointed out that we haven’t updated the food blog in over two months — now, lest you think we’ve been dying of hunger, don’t despair.  We’ve just been rotating through a few old favorites while we’ve been preparing for our new arrival (We [Heart] Baby Food, anyone?)… so we’re still here!  I adapted this recipe from one found in The Fishes & Dishes Cookbook: Seafood Recipes and Salty Stories from Alaska’s Commercial Fisherwomen — I got to meet one of the authors when we picked this up at our local Whole Foods.  The book is filled with easy recipes that highlight fresh seafood — so far, every one we’ve tried has been delicious.  Here, coho is pan-seared, then finished in the oven, and placed atop a bed of sauteed leeks and chanterelle mushrooms.  We served it alongside some roasted fingerling potatoes — yum!


    Lisa says:

    I don’t remember what we discussed when we had this, other than it was delicious.

    Chris says:

    …and that you loved the potatoes.

    Lisa says:

    Well, obviously. They were covered with crispy garlic.

    Chris says:

    I did like the how the outside of the salmon was crispy from the pan-sear — and still moist inside. And anytime you add mushrooms to a dish, I’m there.

    Lisa says:

    You and me both, sucka.

    Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms
    1 cup leeks, white and pale green parts only
    2 6-oz skinless coho salmon fillets, deboned
    Sea salt and freshly ground pepper
    1 tbsp butter
    1 clove garlic, minced
    1 cup sliced chanterelle mushrooms
    1/3 cup chicken sotck
    1/3 cup white wine
    1 tsp herbes de provence
    1 tbsp olive oil

    Clean the leeks of all dirt and grit, rinse, and cut into 1/4″ rings. Season the salmon on both sides with salt and pepper.
    Heat a large skillet over medium-high heat, melt the butter, then add the leeks and garlic, cooking for 5 minutes. Add the mushrooms, stock, wine, and herbes de provence, and lower the heat to medium. Simmer until the leeks are very soft and most of the liquid has been absorbed, about 15 minutes. Add salt and pepper to taste, and keep warm over low heat.
    Meanwhile, preheat the oven to 475.
    Heat an ovenproof skillet over medium-high heat for several minutes, then add the oil and heat until it shimmers. Place the salmon fillets in the pan flesh-side down, and cook, without moving, for about 4 minutes. Flip the salmon over, place the pan in the oven, and let bake for 3 minutes.
    Spoon the leek/mushroom mixture onto serving plates, and top each with a salmon fillet.

    2 Servings

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    posted in Fishes & Dishes, Main Dishes | 6 Comments

    6th June 2010

    Healthier Comfort Food: Chicken Pot Pie

    This lighter-version of a favorite comes from Eating Well, and was a great way to feel comfortable eating comfort food. The biscuit topping was a nice surprise, and the dish really tasted rich and creamy. I’m putting in my official request for Lisa to make this again.


    Chris says:

    What the… did you really just make Chicken Pot Pie?

    Lisa says:

    Sure did…

    Chris says:

    But we never…

    Lisa says:

    …I was craving it! It’s a light version.

    Chris says:

    Wow, well it looks awesome.

    Lisa says:

    Just wait until you taste it — it may be light but it’s pretty rich.

    Chris says:

    Yeah it is! This is so good — though, I have a question.

    Lisa says:

    Ye-e-e-e-e-e-s….?

    Chris says:

    Is it still considered light if I have three helpings?

    Lisa says:

    …. uh-no-o-o-o-o-o.

    Chicken Pot Pie

    Filling
    3 tsp canola oil
    1 cup frozen pearl onions, thawed
    1 cup carrots, cut into small pieces
    10 oz cremini mushrooms, halved
    1/2 cup broccoli, cut into small florets
    2 1/2 cups reduced-sodium chicken broth
    1/4 cup cornstarch
    2 cups diced cooked chicken
    1 cup frozen peas, thawed
    1/4 cup reduced-fat sour cream
    1/4 tsp salt
    Freshly ground pepper, to taste

    Biscuit topping
    3/4 cup whole-wheat pastry flour
    3/4 cup all-purpose flour
    2 tsp sugar
    1 1/4 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 tsp dried thyme
    1 1/2 tbsp cold butter, cut into small pieces
    1 cup nonfat buttermilk
    1 tbsp canola oil

    To prepare filling, heat 1 tsp oil in a large Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 tsp oil in the pan over medium-high heat. Add mushrooms and broccoli and cook, stirring often, until browned and the liquid from the mushrooms has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken, peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
    To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
    Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

    6 Servings

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    posted in Main Dishes | 2 Comments

    12th April 2010

    Mediterranean Eggplant and Barley Salad

    I find myself turning to epicurious more and more often when I have something sitting in the fridge that I just don’t feel inspired by. We had an eggplant from our CSA box hanging out for a few days, and a few minutes at epicurious turned up this recipe from Gourmet Magazine a couple years back. Eggplant, zucchini, and mushrooms are oven roasted and then tossed with barley cooked in stock, green onions, and spices, cooled, and tossed with a lemon vinaigrette. Delicious!


    Chris says:

    Oh, happy day!

    Lisa says:

    What? What?

    Chris says:

    I figured out what to make with the eggplant, and it ain’t baba ghanoush… not only that, you’re gonna love it.

    Lisa says:

    Why, is it some sort of grain salad with a bunch of veggies?

    Chris says:

    How the — what? Hey!

    Lisa says:

    Man, I’m good. Yum — so is this dish! You’re right, I love it.

    Chris says:

    I’m still trying to figure out…. whatever. Yeah — I really like the tomatoes… and I’m glad I threw in those mushrooms, too.

    Lisa says:

    That’s good for the blog, too. It missed featuring shrooms.

    Chris says:

    If we didn’t know so many picky eaters, I’d suggest we bring this to parties.

    Lisa says:

    Hey, more for us.

    Chris says:

    I love the way you think.

    Mediterranean Eggplant and Barley Salad
    1 1/2 lb eggplant, cut into 1/2″ cubes
    3/4 pound zucchini, cut into 1/2″ cubes
    6 oz cremini mushrooms
    10 tbsp extra-virgin olive oil
    1 tsp salt
    1 tsp black pepper
    1 cup chopped green onions
    1 1/2 tsp ground cumin
    1/2 tsp ground coriander
    1/4 tsp cayenne
    1 1/4 cups pearl barley (8 oz)
    1 14-oz can reduced-sodium chicken broth (1 3/4 cups)
    3/4 cup water
    2 tablespoons fresh lemon juice
    1 garlic clove, minced
    1/4 tsp sugar
    1/2 lb cherry tomatoes, quartered
    1/3 cup Kalamata olives, pitted and halved
    1/2 cup thinly sliced red onion, rinsed and drained if desired
    1 cup chopped fresh flat-leaf parsley
    1/2 cup chopped fresh mint

    Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

    Cook barley:
    Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot, then cook green onions, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes.

    Roast eggplant and zucchini:
    Meanwhile, toss eggplant, zucchini, and mushrooms with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

    Transfer the barley to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

    Make dressing and assemble salad:
    Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Eat, eat, eat.

    4 Main-dish Servings

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    posted in Main Dishes, Mediterranean, Salads and Light Soups, Vegetarian | 5 Comments

    27th February 2010

    Mushroom Larb

    We heart larb, and we used to make larb gai all the time, but with Lisa being on a veggie kick lately, we introduced this version into the mix. Instead of chicken, I used a mix of various mushrooms we had on hand — shiitake, cremini, and good old white button. It was delicious! One thing to note is that after sauteeing the mushrooms you should try to get as much excess liquid out as you can — you’ll be adding more liquid via lime juice and fish sauce, and you don’t want to end up with a soupy mess. Also, I noticed this version warranted a greater fish sauce to lime juice ratio than when done with chicken.


    Lisa says:

    How about we don’t talk about this one, and just eat it instead?

    Chris says:

    I’m *so* okay with that. Also, “om nom nom nom nom”.

    Mushroom Larb
    1 lb mixed mushrooms (shiitake, cremini, white, etc.), roughly chopped
    1 tbsp roasted rice powder
    1/4 cup chopped fresh cilantro
    2 green onions, chopped
    2 tbsp chopped shallots
    3 tbsp chopped mint leaves
    1/2 tsp cayenne pepper
    2 tbsp lime juice
    2 tbsp fish sauce
    1 tsp garlic and red chile paste
    cabbage leaves
    cilantro

    Spray a nonstick skillet with oil and heat to medium. Add in the chopped mushrooms and cook until they release their water and start to brown.
    Remove from the heat and put in a strainer to drain excess liquid. Add the mushrooms to a large bowl and stir in the rice powder, cilantro, green onions, shallots, and mint leaves.
    In a separate small bowl, mix together the fish sauce, lime juice, chile paste, and cayenne pepper. Taste for desired levels of spicy/salty/sour.
    Add to bowl with mushrooms, stir, and adjust seasonings.
    Garnish with cilantro sprigs and serve with cabbage leaves to scoop.

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    posted in Appetizers, Salads and Light Soups, Sides, Thai, Vegetarian | 5 Comments


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