Tag: Basmati

Citrus Poached Salmon with Mustard Sauce

Hooray for more salmon recipes! I will never have enough different recipes for salmon, it is definitely one of my favorite proteins.

This recipe for Citrus Poached Salmon with Mustard Sauce comes courtesy of Alan Jackson and Joann Cianciulli’s new cookbook: The Lemonade Cookbook: Southern California Comfort Food From L.A.’s Favorite Modern Cafeteria  (paid link). The cookbook’s name comes from Chef Alan Jackson’s fast-casual eatery’s Lemonade, which offers fresh and seasonal food in a modern cafeteria setting.

There are some really fantastic sounding recipes in this cookbook. Just look at how I tabbed this book trying to decide which to make for this post!

Included in the cookbook, which features 120 recipe, are:

  • Forbidden Rice with Hearts of Palms, Mushrooms and a Jalapeno Vinaigrette
  • Bay Shrimp with Cannellini Beans dressed in Shallots and Cayenne Pepper
  • Red Miso Short Rib Braise
  • Lemon Poppy Seed Bundt Cake
  • Unique Lemonade concoctions like Peach Ginger, Pear Basil, and Cantaloupe Sage

 

With descriptions like that, I have to point out that these recipes are surprisingly unfussy and manageable to make at home. I decided to make the salmon because 1. it sounds delicious and 2. I have never poached fish before and I love trying out new techniques.

 

This recipe takes about 40 minutes from start to finish so it is great for a special weeknight dinner (or as a mid-week pick me up!) I changed the ingredients ever so slightly so to see the original, check out the cookbook, available in stores now!

 

From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin’s Press, LLC.

Ingredients:

  • 2 cups vegetable broth
  • 1/2 cup white wine (I used Sequoia Grove Napa Valley Chardonnay)
  • 2 oranges, divided
  • 2 lemons, divided
  • 2 limes, divided
  • 2 garlic cloves, roughly chopped
  • 2 fresh dill sprigs, plus 1 tablespoon chopped dill, divided
  • 1 teaspoon whole black peppercorns
  • 4 (5 oz) salmon fillets, skin removed
  • coarse salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon whole-grain Dijon mustard
  • 1/2 tablespoon (1 1/2 teaspoons) smooth Dijon mustard
  • 1 teaspoon agave nectar
  • 2 cups cooked rice (I used basmati)

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Badenjan Chalow

This month, Pomi asked that I try to create a recipe using one of their tomatoes paired with eggplant. I have been craving my favorite Afghan meal from a restaurant in Philadelphia called Ariana so my mind went immediately to trying to replicate it. The meal, Badenjan Chalow, is a lamb dish with eggplant, cooked with tomatoes, onions, garlic and spices served over basmati rice.

Pomi’s strained tomatoes are perfect for this recipe. Although I’d love to put this in a slow cooker and let it cook all day, I wanted to make this weeknight meal friendly.

 

Ingredients:

  • 1 cup cooked basmati rice
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 eggplant, peeled and diced
  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground tumeric
  • 1 lb lamb chunks
  • 1 container Pomi strained tomatoes

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Slow-Roasted Salmon with Baby Bok Choy and Coconut Rice

Tuesday I received one of my most anticipated ingredients (aside from tomatoes, can’t wait!!) from my CSA share: Fuyo Shumi, or Baby Bok Choy.  I am absolutely in love with this vegetable. It’s just a mini version of bok choy which has a cabbage flavor and is very popular in Asian cooking. I personally am not a fan of cabbage (sorry to my Irish roots), but love the subtle taste and crunchy texture of these little guys.  I’m always looking for new methods to cook salmon so this recipe from Cooking Light was the perfect opportunity. This recipe slow cooks the salmon to keep it really moist. Keep in mind you’ll need a good 30-40 minutes to make this dish.
Ingredients:
Salmon:
8 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray 
Rice:
2 cups uncooked basmati rice
1 1/2 cups light coconut milk
1 1/2 cups water
1/4 teaspoon salt
Bok choy:
2 teaspoons canola oil
16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds)
1 tablespoon minced peeled fresh ginger
1/2 cup sake (rice wine)
1/4 teaspoon salt
Sauce:
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste (such as Thai Kitchen)

 

Preheat the oven to 250 degrees. Season the salmon with salt and pepper. Place the salmon on a baking sheet coated with cooking spray, skin side down.


Bake for 30 minutes or until the fish flakes easily. Cut off all the drippings.



While the salmon is cooking, rinse the rice in cold water and drain. Combine the rice, coconut milk, 1.5 cups water and ¼ teaspoon salt in a sauté pan. Bring to a boil over high heat and stir. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Remove from heat and let stand for 10 minutes. 
Cut the baby bok choy pieces in half
 

While the rice is standing, heat the canola oil in a large sauté pan over medium-high heat. Add the bok choy and ginger and sauté for 1 minute. 
Add the sake and ¼ teaspoon salt, cover, and cook for 2 minutes until the bok choy wilts. Remove from heat and keep warm.

Add the lime juice, rice vinegar, cilantro, brown sugar, fish sauce, and red curry paste to a bowl. Whisk to combine.


Serve over the salmon, rice, and bok choy.
Um. Yum. What an awesome dinner! The flavors go so well together. The sauce has a little tanginess that I really liked with all of the parts of this dish, but especially the rice. The salmon, because it was cooked at a low temperature, came out really moist. And the baby bok choy was crunchy, wilty, and flavorful all at the same time.
This will definitely become a staple meal for me!

Tandoori Chicken Thighs with Saffron Rice

Adding spices to your meal is a great way to add tons of flavor to a dish without adding calories. Because you need so little of the spice to enhance a dish, it’s a pretty cost-effective way to add flavor as well. (I try to buy my spices outside of supermarkets where they are really marked up. Spice Terminal in Reading Terminal was my favorite spot — I hope it’s coming back soon! update: The Head Nut is now open!) This dish in the latest Cooking Light for Tandoori Chicken Thighs incorporates traditional Indian spices which I absolutely love. I also made a quick saffron rice to go with the chicken.
Ingredients (this recipe makes 2 servings):
For the chicken:
  • 1 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup finely chopped onion
  • 1 1/2 tablespoons grated peeled fresh ginger
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon ground turmeric
  • 5 garlic cloves, minced
  • 4 skinless, boneless chicken thighs
  • 1/2 teaspoon kosher salt
  • 1 tablespoon canola oil
For the rice:
  • 1 cup uncooked basmati or similar rice
  • 1 1/2 cup boiling water
  • 1/2 tsp saffron, crushed
  • 1 tablespoon ghee, or butter
  • 6 cardamom pods
  • 1 cinnamon stick
  • 4 whole cloves
  • 1/4 teaspoon tumeric
  • Salt, to taste

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