Saffron Rice Pilaf with Garlicky Shrimp

Saffron Rice Pilaf with Garlic Shrimp

Yields: 6 to 8 servings

Pilaf:

1 teaspoon saffron threads

3 cups chicken stock

Zest of 1 lemon

1/4 cup extra-virgin olive oil

1 large fennel bulb or yellow onion, halved and thinly sliced

6 large garlic cloves, peeled and thinly sliced

2 teaspoons fennel seed

1½ teaspoons ground coriander

2 cups white basmati rice, rinsed and drained

1 teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

1 (12-ounce) package frozen peas

Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

In a medium container, combine the saffron, stock and zest. Set aside.

Add the olive oil to a large 5.5-quart Dutch oven and place over medium heat. Add the fennel and cook, stirring occasionally, until the fennel softens and is translucent, 8 to 10 minutes.

Add garlic, fennel seed and coriander, stir and cook until fragrant, about 1 minute.

Add the rice and cook, stirring often, until grains are coated in the oil and begin to toast, about 3 minutes.

Add the stock, salt and pepper and bring to a boil.

Turn off the heat, cover the Dutch oven, and transfer it to the oven.

Bake for 20 minutes – do not peek!

Remove the Dutch oven from the oven, open lid and quickly and evenly disperse the peas atop the rice (do not stir) and cover again quickly and let sit at room temperature, undisturbed, for 15 minutes.

(Cook the shrimp during this time.)

After 15 minutes, remove the lid and fluff the rice with a large fork, stirring/fluffing in the peas. Cover until ready to serve.

Shrimp:

2 tablespoons extra-virgin olive oil

7 large garlic cloves, peeled and minced

1½ pound (16/20 count) fresh sustainable shrimp, shelled and deveined

½ cup Sauvignon Blanc or Chardonnay

5 tablespoons unsalted butter, cut into tablespoon-sized pieces

1 tablespoon freshly squeezed lemon juice

Kosher salt, to taste

Freshly ground black pepper, to taste

Add the olive oil to a large sauté pan and place over medium-high heat. Add the garlic and cook until fragrant, 1 minute.

Add the shrimp and cook, flipping shrimp occasionally, until they turn pink and are cooked through, 3 to 5 minutes. Transfer shrimp to a bowl and set aside.

To the same pan, add the wine and reduce until ¼ cup remains.

Add the butter and lemon juice swirl the pan and season to taste with salt and pepper. Stir or swirl pan until the butter melts and the sauce thickens and remove from the heat. Add the shrimp back to the pan and stir to coat.

Serve pilaf in large bowls and top each serving with shrimp. Spoon over any remaining sauce from the pan over each bowl.

Kale Caesar Salad with Roasted Delicata Squash and Crispy Garbanzo Beans

Yield: 4 to 6 servings

Roasted Squash and Garbanzo Beans:

3 small delicata squash, ends trimmed, halved lengthwise, seeded and sliced into ¼-inch slices

1 (14.5 ounce) can garbanzo beans, rinsed, patted dry and roughly chopped

Extra virgin olive oil, for drizzling

Kosher salt, to taste

Freshly ground black pepper, to taste

Adjust 2 oven racks to the upper and middle position and preheat your oven to 400 convection or 425 (still) degrees Fahrenheit.

Line 2 sheet trays with aluminum foil and parchment paper for easy clean up.

Place the delicata in a large bowl and coat the pieces with a healthy drizzling of olive oil. Season with salt and pepper. Mix well and transfer to one of the prepared sheet trays, making sure that the squash is evenly spaced.

In the same (now empty) large bowl, add the roughly chopped garbanzo beans and drizzle to coat with olive oil. Season with salt and pepper and stir to combine. Transfer to your other prepared sheet tray, spreading out the pieces so they are evenly spaced out and not clumped up.

Place both sheet trays in the oven, with the squash on the top rack. Bake for 15 minutes and flip the squash pieces to ensure even cooking. Bake for an additional 10-15 minutes until the delicata is lightly caramelized and the garbanzo beans are crispy. Remove from the oven and set aside.

Caesar Dressing:

1/3 cup mayonnaise

½ teaspoon Dijon mustard

¾ teaspoon Worcestershire

2 tablespoons freshly squeezed lemon juice, plus more to taste

½ teaspoon minced garlic

6 oil packed anchovies, crushed with the side of a knife to form a paste

5 to 6 dashes Tabasco sauce

Freshly ground black pepper, to taste

Combine all ingredients in a large bowl (you can use the same one you used for seasoning the squash and garbanzos) and whisk to combine. Season to taste with additional pepper and lemon juice as needed.

Kale Salad:

1 small bunch Dinosaur/Lacinato kale, leaves stripped from the stem and very finely chopped

2 large Persian cucumbers, quartered lengthwise and diced small

3 medium carrots, peeled and grated on a box grater

1/2 pound (30) cherry tomatoes, halved

½ cup packed freshly grated Parmigiano Reggiano (not pre-grated)

1/3 cup toasted, salted sunflower seeds

1 large avocado, pitted and diced medium

Add all ingredients except the avocado, delicata and garbanzo beans to the large bowl with the dressing and fold gently to combine. Add the avocado and roasted delicata and fold gently one last time.

Divide among bowls, top each bowl with a handful of crispy garbanzo beans and serve.

Spiced Arctic Char with Roasted Potatoes and Salsa Verde

Yield: 4 servings

Salsa Verde:

1 packed cup fresh cilantro

1 packed cup fresh flat-leaf Italian parsley leaves

1½ tablespoons capers

2 small anchovy fillets (packed in olive oil), rinsed and chopped

1 medium garlic clove, peeled and minced (½ teaspoon)

1½ tablespoons fresh lemon juice (juice of half a lemon)

½ teaspoon red wine vinegar

Kosher salt, to taste

Freshly ground black pepper, to taste

½ cup extra-virgin olive oil

1 medium shallot, peeled and diced small (3 tablespoons)

Combine the cilantro, parsley, capers, anchovy, garlic, lemon juice, red wine vinegar, salt and pepper in a food processor. Process for a few seconds then scrape down the sides.

Add the olive oil, and process for a few more seconds.

Spoon into a small bowl and stir in the shallots.

Season to taste with salt and pepper. 

Spice Rub:

2 teaspoons ground sweet paprika

1 teaspoon ground coriander

1 teaspoon ground fennel

½ teaspoon ground cumin

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

Mix ingredients together in a small bowl.

Roasted Potatoes:

2 pounds Yukon gold potatoes, diced small

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Combine all ingredients in a medium bowl and mix to combine.

Arctic Char:

1 and 1/3 pounds arctic char filets, skin on, cut into 4 equal sized portions

Extra-virgin olive oil, as needed

Rinse fish under very cold water and pat dry. Lightly coat fish (all sides) with a little olive oil – just enough to coat. Sprinkle spice rub over the flesh side of the fish to coat, about 4 teaspoons in total.

Instructions:

Set an oven rack to the top position and preheat the oven to 425 degrees Fahrenheit.

Line a sheet tray with aluminum foil and then line the sheet tray with parchment paper.

Spread potatoes out evenly on the sheet tray. Bake for 15 minutes. Remove from the oven and stir potatoes.

Place fish, flesh side up, evenly spaced on top of the potatoes and bake approximately 15 minutes, until the flesh just begins to flake at the thickest point.

To serve, spoon 2 tablespoons of salsa verde on the bottom of a plate or shallow bowl. Top with potatoes and then top the potatoes with a serving of fish.

Grilled Salmon with Spicy Grilled Pineapple-Tomato Salsa

Yield: 4 servings

Pineapple-Tomato Salsa

2 tablespoons extra virgin olive oil, plus more for coating pineapple

2 medium fresh tomatoes, cored and diced small

¼ medium red onion, peeled and diced small

½ medium jalapeno pepper, seeds and veins discarded, diced small

2 tablespoons fresh cilantro, roughly chopped

2 tablespoons fresh flat-leaf Italian parsley, roughly chopped

2 teaspoons red wine vinegar, plus more to taste

½ fresh lime, juiced, plus more to taste

1/8 teaspoon freshly ground black pepper

½ teaspoon kosher salt, plus more to taste

1/2 fresh pineapple, peeled, quartered lengthwise, core removed, sliced into ½-inch slices/slabs lengthwise

Add all ingredients except the salt and pineapple to a medium bowl. Do not stir. Set aside.

Coat the pineapple slices lightly with olive oil. Set aside.

Salmon

4 teaspoons kosher salt

1 teaspoon granulated sugar

1½ pounds salmon fillet, skin on, center cut, 1½-inch thick, pin bones removed

Extra virgin olive oil, as needed

Mix the salt and sugar together in a small bowl.

Season the flesh side of the salmon with the salt/sugar mixture and let salmon sit at room temperature for 15 minutes. (This step ensures the salmon is properly seasoned as well as firms up the flesh.)

During this time, prepare your grill by turning the right side of the grill to high and the left side of the grill to low. Preheat the grill for 15 minutes.

After the salmon has sat in the salt/sugar mixture for 15 minutes (no longer), rinse the salmon under very cold water and pat the salmon very dry with a paper towel.

Lightly coat the salmon on all sides with olive oil. Set aside.

Now is the time to clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.

Place the pineapple on the hot side of the grill.

Place the salmon on the cooler side of the grill, skin side down.

Close the grill.

Cook the pineapple for approximately 10 to 14 minutes, until the pineapple is lightly marked, flipping after 5 to 7 minutes. Remove from the grill and transfer to a cutting board. Dice small.

Cook the salmon for approximately 10 minutes, flipping after 8 minutes, or until the internal temperature reaches 115-120 degrees Fahrenheit. Remove from the grill and transfer to a plate. Remove skin.

Add diced pineapple to salsa bowl and add the ½ teaspoon salt. Stir and season to taste with additional vinegar, lime juice and/or salt.

Divide salsa among shallow bowls and top each with a portion of salmon.

“Blackened” Arctic Char Tray Bake with Roasted Tomatoes, Broccolini and Red Bell Pepper

Yield: 4 servings

Spice Rub:

2 teaspoons ground sweet paprika

1 teaspoon ground coriander

1 teaspoon ground fennel

½ teaspoon ground cumin

¼ teaspoon ground cayenne pepper

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

Mix ingredients together in a small bowl.

Roasted Vegetables:

1 pint (3/4 pound) grape tomatoes, halved

1 large red bell pepper, seeded and diced small

1 bunch broccolini (1/2 pound), stems chopped into ¼-inch pieces, florets torn into bite-sized pieces  

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoons fresh thyme leaves

Combine tomatoes, bell pepper and broccolini in a large bowl. Drizzle over olive oil, salt, pepper and thyme leaves. Mix to combine.

Arctic Char:

1 and 1/3 pounds arctic char filets, skin on, cut into 4 equal sized portions

Extra-virgin olive oil, as needed

Rinse fish under very cold water and pat dry. Lightly coat fish (all sides) with a little olive oil – just enough to coat. Sprinkle spice rub over the flesh side of the fish to coat, about 4 teaspoons in total.

Instructions:

Set an oven rack to the top position and preheat the oven to 425 degrees Fahrenheit.

Line a sheet tray with aluminum foil.

Spread vegetables out evenly on the aluminum-lined sheet tray.

Place fish, flesh side up, evenly spaced on top of the vegetables and bake approximately 15 minutes, until the flesh just begins to flake at the thickest point.

Serve immediately.

Shrimp Ceviche with Tortilla Chips

Watch me make this on my YouTube Channel!

Shrimp Ceviche with Tortilla Chips

Yields: 2 to 4 servings

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1 pound shrimp, (16-20 count), preferably thawed from frozen, shelled and deveined – choose sustainable seafood from grocery stores like Whole Foods

1 tablespoon + 2 teaspoons kosher salt, divided

1 serrano pepper, halved and seeded to taste

2 large garlic cloves, peeled

1/3 cup freshly squeezed lime juice, plus 1 quartered lime, divided

3 tablespoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

1 medium tomato, cored and diced small

½ cup small diced red onion (1/2 of a small onion)

¼ cup roughly chopped fresh cilantro

1 avocado, pitted and diced medium

Tortilla chips

—

Add 4 cups of water and 1 tablespoon kosher salt to a medium saucepan. Bring to a boil.

Once boiling, turn off the heat. Add the shrimp and poach, stirring occasionally, keeping the shrimp submerged, for 90 seconds.

Strain shrimp and transfer to an ice bath. Let shrimp cool completely, approximately 5 minutes.

Remove 3 shrimp and transfer the 3 shrimp to a blender. Add the serrano pepper, garlic, 1/3 cup lime juice, lemon juice and remaining 2 teaspoons kosher salt. Blend on high until smooth.

Add the olive oil and blend on low for 5 to 10 seconds until emulsified in the liquid.

Set aside.

Strain shrimp from the ice bath and transfer to a cutting board. Chop until you have a small uniform texture of shrimp pieces. You are looking for pieces the size of a corn kernel but not chopping into a shrimp paste. Transfer to a medium bowl.

Add the contents of the blender to the medium bowl with the shrimp. Add the tomato and onion. Stir to combine thoroughly. Transfer to the refrigerator and let sit for 30 minutes.

After 30 minutes (no more!) remove from the refrigerator, add the cilantro and stir to combine once more. Season to taste with salt.

Divide among shallow bowls, top with avocado and serve with lime wedges and tortilla chips.

Perfect Salmon Method

Watch me make this on my YouTube Channel!

Yield: 4 servings

4 teaspoons kosher salt

1 teaspoon granulated sugar

1 pound salmon fillet, 1½ inches thick, center cut, skin on, cut into 4 equal pieces

1 tablespoon lemon zest (zest of 1 large lemon), grated on a Microplane

2 teaspoons roughly chopped fresh thyme

1 tablespoon extra-virgin olive oil

1 teaspoon unsalted butter

Mix the salt and sugar together in a small bowl.

Season the flesh side of the salmon with the salt/sugar mixture and let salmon sit at room temperature for at least 10 minutes and no longer than 15 minutes. This step ensures the salmon is properly seasoned as well as firms up the flesh.

While the salmon is resting prepare your lemon zest and thyme. Chop them together a few times in order to evenly mix them. Set aside.

After 15 minutes, rinse the salmon under very cold water and pat the salmon dry with a paper towel.

Pat the flesh side (only) with the lemon zest and chopped thyme. (You do not need to cover the sides of the salmon with the mixture.)

Heat a large sauté pan over high heat until hot; add the olive oil and butter to the sauté pan. The butter will bubble up, turn brown and perhaps even smoke. Swirl the sauté pan to distribute the butter once it has browned, then add the salmon, flesh side down (skin side up).

Cook for 1 minute undisturbed and then flip to skin side down and continue cooking undisturbed for 30 seconds.

Cover the sauté pan and immediately push the sauté pan off the heat. Turn off the heat and allow the salmon to rest undisturbed for 15 minutes. Note: For salmon that is ¾-inch to 1-inch thick, let the salmon rest for only 5 to 6 minutes.

Remove salmon from the pan and serve. For a delicious pairing, serve salmon atop my Sauteed Brussels Sprouts Caesar Salad.

Braised Arctic Char with Sauteed Spinach and Ginger Garlic Caramel Sauce

Watch me make this on my YouTube channel!

Yield: 2 servings

Arctic Char and Ginger Garlic Caramel Sauce

2 tablespoons granulated sugar

½ cup chicken stock

1 tablespoon white miso

2 tablespoons oyster sauce

1 tablespoon grapeseed oil

1 medium shallot, peeled and diced small (1/4 cup)

1½ tablespoons minced garlic

1½ tablespoons minced fresh ginger

1/8 teaspoon freshly ground black pepper, plus more to taste

½ to 2/3 pound arctic char, cut into 2 equal sized pieces

1 scallion, thinly sliced on a bias

Optional: 2 portions of cooked rice or grain of choice for serving

Add the sugar to a 3-quart heavy bottom saucepan. Shake pan to distribute the sugar evenly over the bottom of the pan. Place over medium-low heat. Let cook until sugar is melted and a light caramel color is achieved. If you notice that one side of your pan is cooking faster than the other, rotate the pan for even cooking. If your caramel starts to smoke, that’s okay, you can pick the pan up off the heat and swirl the caramel around if some of the sugar is still in the process of melting. You can also lower the heat if it’s cooking too quickly in areas.

Carefully add the chicken stock (away from you), it will bubble up and may sputter and steam.

Next, add the white miso, oyster sauce, oil, shallot, garlic, ginger and black pepper.  Stir continuously, scraping the bottom of the pan, until the caramel has gone into solution/dissolved. (You can also use a whisk, initially, to break up the miso.)

Adjust the heat to achieve a simmer.

Add the arctic char pieces, skin side up. Adjust heat to maintain and slow/lazy simmer. Cook for 5 minutes. Flip char and cook an additional 5 minutes.

Turn off heat and transfer Arctic char to a plate. Remove skin if desired.

Set sauce aside. If the remaining sauce looks too thick (for spooning over final dish) thin with 1 to 2 tablespoons of water.

Sauteed Spinach with Garlic

3 teaspoons extra-virgin olive oil, divided

9 ounces fresh spinach, rinsed three times and dried

2 large garlic cloves, peeled and minced (2 teaspoons), divided

Kosher salt, to taste

Freshly ground black pepper, to taste

While the Arctic Char is cooking, heat a large sauté pan over high heat until hot. Working quickly, add 1 teaspoon of olive oil, swirl the pan to distribute the oil, then add ⅓ of the spinach followed by the 1/3 of the garlic, a pinch of salt and some pepper.

Using tongs, flip the spinach in the pan every few seconds to cook evenly, keeping the spinach from clumping together, so that the water can evaporate properly. This entire cooking process should take no more than one minute.

Transfer the spinach to a parchment-lined sheet pan, spread it out, then cook the remaining 2 portions of spinach in the same manner.

To serve, divide rice or grain (if using) among shallow bowls. Top with spinach and spoon over some reserved sauce. Place Arctic Char on the spinach and finish with a few sliced scallions.

Pan Seared Salmon with Dijon Crème Fraiche and Lentil Frisée Salad

Yield: 4 servings

Lentils:

1 cup beluga lentils, rinsed well and drained

3 cups vegetable stock

1 dried bay leaf

5 sprigs fresh thyme

Mix the lentils with the stock, bay leaf, and thyme in a medium saucepan over high heat. Bring the saucepan to a boil, then reduce the heat to low and simmer for approximately 25 to 30 minutes, stirring occasionally, until the lentils are cooked through but not mushy. Drain. Discard the thyme sprigs and bay leaf.

Vinaigrette:

3 tablespoons extra-virgin olive oil

3 tablespoon red wine or sherry vinegar

⅛ teaspoon kosher salt

Freshly ground black pepper, to taste

1 1/2 teaspoon Dijon mustard

In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Salad:

2 tablespoons extra-virgin olive oil

1 small yellow onion, peeled and diced small (⅔ cup)

2 medium carrots, peeled and grated (1 cup)

4 large garlic cloves, peeled and minced (1 tablespoon plus 1 teaspoon) 

¼ teaspoon ground cumin

¼ cup roughly chopped fresh flat-leaf Italian parsley

2 tablespoons roughly chopped fresh mint

1 small head frisée, rinsed and dried, chopped or torn into bite-size pieces (2 cups)

Kosher salt, to taste

Freshly ground black pepper, to taste

Add the olive oil, onions and carrots to a medium sate pan over medium-low. Cook for 5 minutes, stirring occasionally.

Add the garlic and cumin and cook until fragrant, 1 minute.

In a large bowl, combine the contents of the sauté pan along with the lentils.

Grab the vinaigrette and give one more good shake or whisk, then pour it over the warm salad and gently mix with a large spoon.

Fold in the parsley, mint and frisée. Season to taste with salt and pepper.

Salmon:

1 pound salmon fillet, 1½ inches thick, skin on, cut into 4 equal pieces

1 tablespoon lemon zest (zest of 3 lemons), grated on a Microplane

2 teaspoons roughly chopped fresh thyme

1 tablespoon extra-virgin olive oil

1 teaspoon unsalted butter

Kosher salt, to taste

Freshly ground black pepper, to taste

Pat the salmon dry, then pat the non-skin side with the lemon zest and chopped thyme, season lightly with salt and pepper, and allow the salmon to sit for 30 minutes at room temperature.

Heat a large sauté pan over high heat until hot; add 1 tablespoon of olive oil and the butter to the sauté pan. The butter will bubble up, turn brown and perhaps even smoke. Swirl the sauté pan to distribute, then add the salmon, skin side up.

Cook for 1 minute, flip to skin side down and continue cooking for 30 seconds.

Cover the sauté pan and immediately push the sauté pan off the heat. Turn off the heat and allow the salmon to rest undisturbed for 15 minutes.

Dijon Crème Fraîche:

1 tablespoon whole-grain Dijon mustard

¼ cup crème fraîche

Place the mustard and crème fraîche in a small bowl and stir until combined.

Serve salmon topped with a dollop of Dijon crème fraîche and on a bed of the lentil frisee salad.

Note: I recommend preparing this recipe in the following way in order to maximize your time. Cook lentils first. While lentils are cooking, make the vinaigrette, followed by the Dijon crème fraiche. Start the salmon and then work on the salad. And, as always, mise out/prep your ingredients first!

Steamed Mussels in a Coconut Lemongrass Broth

Watch me make this on my YouTube Channel!

Yield: 2 servings

2 tablespoons neutral oil, such as grapeseed oil

1 large shallot, peeled and diced small

12 (2-inch) pieces lemongrass, bruised with the back of a knife

3 (3-inch) pieces of fresh ginger, peeled and minced

10 medium garlic cloves, peeled and minced

¼ red pepper (chili) flakes

1/8 teaspoon freshly ground black pepper

4 large makrut (Thai) lime leaves, each leaf torn into quarters

1 cup chicken stock

1 cup water

½ pint (5 ounces) grape or cherry tomatoes, quartered

1 (13.5-ounce) can unsweetened coconut milk (not lite, no guar gum)

1 small bunch cilantro, stems finely chopped, leaves reserved/set aside

2 pounds mussels, scrubbed and de-bearded

1 tablespoon freshly squeezed lime juice

Sourdough bread, sliced and toasted

In a 5.5 quart dutch oven add the oil and set over medium heat. Heat until oil is shimmering, approximately 3 to 5 minutes. Add the shallot, lemongrass, ginger, garlic, chili flakes, black pepper and lime leaves. Cook, stirring occasionally, until the shallot is translucent, approximately 5 minutes.

Add the chicken stock, water and cherry tomatoes. Stir, scraping the bottom of the pan to pull up any brown bits aka deglaze.

Add the coconut milk and bring mixture to a simmer. Simmer, stirring occasionally, until the liquid is slightly thickened and reduced by half, approximately 20 minutes.

Add the cilantro stems (do not add the leaves) and stir.

Stir in the mussels. Cover and let cook for 4 minutes, shaking the pan every minute for even cooking, until the mussels are cooked through and have opened.

Turn off heat. Transfer mussels, with a slotted spoon, to a large bowl.

Add the lime juice to the coconut milk broth and stir. Taste and season with additional lime juice and/or salt and pepper as needed.

To serve, distribute the mussels among large shallow bowls. Spoon over broth and a sprinkle of the cilantro leaves. Serve with copious amounts of toasted sourdough bread to sop up the liquid gold coconut lemongrass broth.

Note: this makes a nice appetizer or light lunch, but if serving for dinner, you may want to add a serving of rice and double up on the recipe!