There are certain foods that I can only eat occasionally. Salmon is one of them. I love the texture, the flavor, the versatility, but if you feed it to me too often, it makes me sick. I’ve learned to pace myself. I’ve also learned that Costco is an absolutely fantastic place to get it. It was so fresh that I even ate some raw after I seasoned it. It was like butter. Next up for this orange beauty: salmon tartar.
I have to admit, I didn’t measure anything for this. I sort of sprinkled some of this, drizzled a little of that, and voila! It was succulent.
I served it with a green bean and mushroom saute that has pretty much become my favorite side dish ever. I hope you like it just as much as I did.
Grilled Salmon with Green Bean and Mushroom Saute serves 4
Disclaimer: I am merely guessing on these measurements. Please use ‘to taste’ for all of them!
1 uber large salmon from Costco (cut out four 3 in wide strips and freeze the remaining fish. I’m thinking salmon chowder for the rest.)
chili powder (enough to generously cover all four pieces)
ground ginger (light sprinkling on each piece)
extra virgin olive oil (drizzle lightly over each piece)
salt and pepper to taste
For green bean and mushroom saute:
4 cups green beans, washed and stemmed
3 cups crimini mushrooms, washed and sliced
1-2 teaspoons red pepper flakes
1/2 tablespoon minced garlic (Or more to taste. I am of the thought that more is always better.)
olive oil for sauteing
1/4 cup water for steaming
fresh grated parmesan
salt and pepper to taste
Pre-heat grill to medium-high heat. Prepare a piece of foil large enough to accommodate all four pieces of fish. Spray lightly with cooking spray. Cut four generous pieces off of giant salmon slab. Place on the prepared foil. Sprinkle the chili powder, ginger, salt and pepper onto each piece of fish. Drizzle lightly with olive oil. Transfer to grill. Grill covered until the salmon is firm and is flaky when pierced with a fork, about 8-10 minutes.
Heat a tablespoon of olive oil in a large skillet on medium-high heat. Add green beans, mushrooms, and garlic. Saute for 2-3 minutes, until garlic is fragrant. Add red pepper flakes and saute for 1 minute. Add the water and cover tightly. Let steam for 3-5 minutes. Serve with grated parmesan and salt and pepper to taste.
Let me just tell you something. There is such a thing as too much of a good thing. Really, by ‘good thing’, I mean substances like white refined sugar coupled with white refined flour, followed by a foot long hot dog smothered in chili and nestled in a white enriched flour vessel. These substances, these things can be really good if enjoyed in moderation. However, there is something to be said about their ‘crack-like’ qualities. If you have one, let’s say everyday for three days while camping in the sierras, it becomes the catalyst for a giant white enriched snowball rolling down the mountain. So, what do you do when you have succumbed to the addictive nature of said good things? You check into rehab.
So far for me, rehab has consisted of a lot of vegetables, lean meat and virtually no sugar. The posts you’ll see in the next week will consist of honest to goodness healthy stuff. No added sugars and no refined flours. These refined things will make an appearance again, but it will likely be the exception. Don’t worry, I’m still going to make you wish you lived with me.
Grilled Portobello Parmesan serves 6
Bon Appetit, August 2009
recommeded by Anna Kingsmith (thanks!)
6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, pressed
6 large portobello mushrooms, stemmed, gills scraped out
1 cup whole-milk ricotta cheese*
1/2 cup plus 6 tablespoons finely grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
6 1/3-inch-thick heirloom tomato slices (from 2 very large tomatoes)**
7 to 8 ounces Fontina cheese, thinly sliced***
Prepare barbecue (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper.
Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.
*I only had low-fat small curd cottage cheese so we used that instead.
**I ended up chopping these instead, and they were great.
***I did not have Fontina so I used mozzarella. It worked wonderfully.
P.S. Here are two of my favorite people. They were a great help for this dinner, and also very much an inspiration to me. Thanks Emily and Emielle. You’re the best!