This week's recipe comes from Thomas Persinger of Wild Alaskan Salmon and Seafood. Enjoy!
Wild Sockeye Salmon with Capers and Arugula Salad (serves 2)
2- 6oz portion of Wild Alaska Sockeye Salmon
1- Tbsp Avocado oil
1- Tbsp capers
1- Tbsp butter
1- Tbsp finely chopped shallot
1/2- cup white wine
2- cup local Arugula
1- local peach sliced
1- tsp rafting goat cheese
1/2 tsp dijon mustard
2 Tbsp Avocado oil
1/2 lemon squeezed for juice
salt and pepper to taste
Thaw and remove pin bones from salmon (see instructions for removal)
Salt and pepper flesh side of fish
Heat Avocado oil over medium heat, place salmon in skillet, skin side down for 3 minutes, flip and cook on flesh side for 3 minutes
Remove and let rest
Deglaze skillet with butter, white wine, shallots, and capers. Salt and pepper to taste. Reduce and spoon over salmon before serving.
Whisk together dressing ingredients, toss arugula and peaches in dressing, then top with goat cheese
Printable recipe here
Photo by Thomas Persinger
Photo by Zachary Cross
My photographer is beginning his journey home today. For fabulous photos from his trip you can check out his flickr or Instagram.
This week I have another chard stem recipe for you. There are many chard recipes on the blog for both leaves and stems. One of the things I love about chard is how pretty it is, and this recipe keeps the color of the chard bright, instead of fading from cooking. There are quite a few recipes for chard pickles online but I wanted fermented pickles, not vinegar pickles.
I finally found one I liked the looks of on the blog Affairs of Living. I only made a few changes: I did not add juniper berries or bay leaf and I added the suggested fresh ginger. I wanted to keep the color bright, too, so I used a more refined sugar. I also reviewed Laura Robinson's tips on lacto-fermented foods on Tant Hill's blog that I've found helpful in the past. Affairs of Living has a post on it as well.
Pickled Chard Stems
From Affairs of Living
yield 1 quart
This is a recipe in progress - I think the addition of slightly more palm sugar along with additional spices like cardamom, ginger, cinnamon, or star anise would really make it pop. However, it was really delicious as I made it. Feel free to follow my recipe to the letter, or make changes as you see fit. Enjoy!
stems from 2-3 big bunches of chard (it depends on the size of your stems)
1 1/2-2 cups water
1 1/2 Tbsp unrefined sea salt
2 Tbsp evaporated palm sugar, or other natural sweetener like date sugar, maple sugar, or coconut sugar (or more, for a sweeter pickle)
1 bay leaf
1/2 tsp fennel seed
1/2 tsp coriander seed
5 juniper berries
1 tsp yellow mustard seeds
optional: cardamom seed, star anise, stick cinnamon, and/or sliced fresh ginger
1 1-quart glass canning jar
Clean jar well with hot soapy water, or better yet, sterilize with boiling water. Set aside.
Strip leaves from chard stems (wrap up leaves and save for other meals). Wash stems well and pick off any remaining bits of leaf. Trim off the bottom and the skinny little tips, then slice chard stems to 3-4" lengths, or just slightly shorter than the height of your jar. Place spices and bay leaf at the bottom of the jar, then pack in cut stems firmly, leaving about 1" of free space at the top of the jar. Dissolve salt and sugar in 1 1/2 cups of water, and pour over stems, adding additional water as necessary to cover, still leaving about 1" of free space at the top. Cover tightly, place on a dish to catch any drips, and let sit at room temperature out of direct sunlight for 3-4 days.
Open jar after 3-4 days and try a stem. It should tasty salty, sweet, sour, and "pickled". If it isn't sour enough to your liking, place over back on and ferment another day or two. Once pickles are done, place in refrigerator and store there for up to 6 months. Always use a clean, non-metal utensil to retrieve pickles from jar in order to keep it uncontaminated. Flavor will get better with age.
After pickles are gone, leftover brine can be used to make flavorful sauces, salad dressings, and marinades, or added to other batches of cultured vegetables.
Printable recipe here
Photo by Heather Cross
Photo by Zachary Cross
Happy Independence Day! One staple for many folks for summer gatherings is potato salad. Try a different twist on the usual mayonnaise-based recipe.
I’ve been cooking a long time, playing around with recipes since I was a young child, and making fairly elaborate dishes by the time I was a teenager. I loved trying new things and often found inspiration in the recipes in the magazines I subscribed to. For instance, I made manicotti for my future husband thanks to Seventeen magazine. I also subscribed to Victoria, and while my copies of that magazine are long gone, I still have the page of the potato salad recipe we’ve been making for decades.
While potatoes are native to the Americas, potato salad originated in Europe. Like our favorite recipe it was often served warm with a vinaigrette. Americans in the late 1800s were the first to use mayonnaise or other creamy substances, such as sour cream, to dress their salads. A mayonnaise-based potato salad is found here on the blog.
Growing up I was not a fan of mayonnaise or most creamy dressings so Victoria’s recipe was my first potato salad. Over the years we’ve tried variations on the original recipe. I’m not sure when we started roasting the potatoes instead of steaming them but we’ve stuck with roasting ever since. It gives a nicer color to the potatoes and more flavor. We’ve also used other potatoes. Small Yukon Golds are a nice variation, and for a patriotic meal try a combination of red, white, and blue potatoes.
A few notes on the ingredients: while hazelnuts with their crunch and flavor help make the dish, hazelnut oil is a not something we’ve used often. Find it on Amazon, and I would guess Whole Foods has it as well. Peeling the hazelnuts is fairly easy, but quite messy. Try and do the job outside if you’d like to keep the mess down. The herbs add some more nice color, and are a good flavor combination, but feel free to try others. I think I’ve tried garlic chives instead of regular chives as my only substitution but I could see savory or marjoram working well, if you like their flavors. Serve your potato salad warm, room temperature, or cold. Definitely try it all those ways and find the one you like best.
From Victoria magazine, circa 1988
2 tablespoons red wine vinegar
¼ teaspoon Dijon mustard
½ teaspoon salt
Freshly ground pepper to taste
4 tablespoons olive oil
2 tablespoons hazelnut oil
2 pounds small new red potatoes (about 12 to 18 potatoes)
1 cup hazelnuts
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
To make vinaigrette:
To make Potato Salad:
Variation: Roast hazelnuts first. Then roast cut potatoes in your choice of fat. Peel hazelnuts while potatoes roast. Proceed with the rest of the recipe.
Printable recipe here