People Magazine

If there was ever a week to buy People Magazine, or to flip through the pages as you wait in the check out line of your local grocery store, this is the week! The February 2 issue (J Lo on the cover) page 81. You’ll find my Brussels Sprouts Caesar Salad recipe. It’s quick and easy to make and darn right tasty. So, grab a People, people! And if you are looking for more delicious recipes, try my cookbook, Great Food Starts Fresh, which you can purchase at www.chefnathanlyon.com

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Sustainable Seafood Tacos for National Taco Day!

Mark your calendars and join me in celebrating ocean-friendly seafood during October – National Seafood Month – by enjoying a sustainable seafood taco on NATIONAL TACO DAY, this SATURDAY, October 4! (What a great day!) Chefs across the country are joining together to give this year’s celebration a sustainable twist and so can you. 

Choose a seafood from Seafood Watch’s best choice list to make your own sustainable seafood tacos at home OR you can use my recipe for Spiced Mahi Mahi tacos with Salsa Fresca and Chipotle Crema. Either way, be sure to share your dish on social media using the hashtags: #MakeItSustainable #taco 

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Mahi Mahi Curry

I mostly cook French/Mediterranean/California style cooking, but sometimes I just want something different. More flavors, more spices-a trip beyond the Mediterranean. This dish is all about something new – going a bit beyond my comfort zone as far as recipe development. It may look like a lot of ingredients, but trust me, this dish is well worth it. Warm, balanced, flavorful, delicious. It’s like a vacation for your palate – no passport necessary. (Bonus: it’s a sustainable seafood dish!)

Mahi Mahi Curry

Mahi Mahi Curry

Yield: 4 servings

 

3 tablespoons coconut oil, divided

1 large yellow onion, diced small, 3 cups

1 fennel bulb, diced small, 2 cups

6 cloves garlic, peeled and minced

1 serrano pepper, seeded and deveined, diced small

1 tablespoon ginger, peeled and minced

2 teaspoons kosher salt, divided

1 ¼ teaspoon ground cumin

1 ¼ teaspoon ground fennel

¾ teaspoon turmeric

1 sprig fresh curry (approximately 16 fresh curry leaves)

¾ teaspoon garam malasa

1 yellow bell pepper, seeded and julienned

1/2 pound small red potatoes, sliced into ¼-inch thick rounds

1 14-ounce can light coconut milk

1 cup chicken or vegetable stock

1 ¼ pounds US Atlantic mahi mahi filets, cut into 6 equal sized pieces

½ teaspoon freshly ground black pepper

1 cup quartered cherry or grape tomatoes

½ cup roughly chopped fresh cilantro

1 lemon, halved

 

In an oval Dutch oven over medium-high heat add 1 ½ tablespoons coconut oil. Heat the oil until it’s shimmering, approximately 1 minute.

Add the onion and fennel and cook, stirring occasionally, until translucent and lightly caramelized, approximately 6 to 8 minutes.

Add garlic, Serrano pepper, ginger, 1 teaspoon kosher salt, cumin, fennel, turmeric, curry leaves and garam masala. Stir and cook for 1 to 2 minutes, until fragrant.

Add 1 to 2 tablespoons water if pan feels dry after adding the spices and then add bell pepper. Stir and scrape the bottom of the pan with a wooden spoon to break up any brown bits. Continue cooking, stirring occasionally, for approximately 3 to 5 minutes, until bell pepper has softened.

Add the potatoes, coconut milk and stock. Stir and cover. Let simmer on medium-low for 20 to 30 minutes, until the potatoes are al dente.

In the meantime, remove fish from refrigerator. Pat dry and season (both sides) with 1 teaspoon of salt and the black pepper.

In large sauté pan oven over high heat add 1 ½ tablespoons coconut oil. Heat the oil until it starts to smoke, approximately 1 minute.

Add fish pieces and let cook, undisturbed, for 2 to 3 minutes, until the fish is seared nicely on one side. Remove fish from the pan and set aside.

Going back to your oval dutch oven, once potatoes are al dente, add the tomatoes, stir and then nestle fish pieces in the pan, seared side up, and continue simmering, uncovered, for 15 to 25 minutes until fish flakes apart easily. If your filets are thin, it will take a shorter amount of time, so check on your fish for doneness frequently. (My oval dutch oven had an inner ring of rapid simmering liquid in the center of the pan and I nestled my fish around that inner circle of bubbliness so it wasn’t directly in the boil, but just snuggled up to it.)

Remove from heat, squeeze half a lemon over and season to taste with salt, pepper and additional lemon as needed. Garnish with cilantro and serve to hungry guests. Have lemon wedges on hand.

Tuna and White Bean Salad

This is the perfect salad to make when you don’t have much time and just want to grab a few things from the pantry to make a delicious dish. Good for lunch or dinner and perfect for a hot day, like the one we are having here in Southern California! (Bonus: this is a sustainable seafood dish!)

Tuna and White bean Salad

Tuna and White Bean Salad

Yield: 4 servings

 

Vinaigrette:

1 large garlic clove, peeled and minced (1 teaspoon)

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

¼ teaspoon finely chopped fresh oregano

1½ tablespoons freshly squeezed lemon juice (juice of half a lemon)

2 tablespoons red wine vinegar

¼ cup extra-virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Salad:

2 (5-ounce) cans of sustainable skipjack or albacore tuna in extra-virgin olive oil, undrained (I like Ocean Naturals, American Tuna & Wild Planet brands)

1 (15-ounce) can of white beans (Great Northern beans), rinsed and drained

2 tablespoons capers, rinsed and drained

1 (12-ounce) jar artichoke hearts, drained

1/4 cup roughly chopped fresh flat-leaf Italian parsley, plus some whole leaves for garnish

Kosher salt, to taste

Freshly ground black pepper, to taste

4 cups arugula, rinsed and dried

Parmigiano-Reggiano cheese, not pre-grated, for serving

 

In a medium container with a tight fitting lid, combine the garlic, shallot, oregano, lemon juice, vinegar and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium bowl. Season to taste with salt and pepper.

Open the cans of tuna and put them into a small bowl. Use a fork to break up the tuna, then season to taste with salt and pepper. It will need some seasoning—trust me.

Mix the white beans, capers, artichoke hearts, and chopped parsley with half the vinaigrette; season to taste with salt and pepper.

Serve one cup of arugula on a plate with a scoop of the bean salad and one quarter of the tuna. Use a vegetable peeler to top the with some shavings of Parmigiano-Reggiano, then sprinkle with the whole parsley leaves. Drizzle any remaining vinaigrette over the salad, if desired.

 

 

Wild Dungeness Crab Stew

It’s a one pot wonder, it’s delicious, healthy, sustainable and it’ll serve a family, dinner party or just yourself – for many meals. What more could you ask for?

Wild Dungeness Crab Stew

Wild Dungeness Crab Stew

Yield: 6 to 8 servings

4 tablespoons extra-virgin olive oil

2 medium yellow onions, peeled and diced small

1 fennel bulb, cored and diced medium

4 celery stalks, cut into thirds lengthwise and diced small

6 carrots, peeled and chopped roughly

¼ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

6 garlic cloves, peeled and minced

2 teaspoons Old Bay Seasoning

3 cups corn kernels

2 ½ cups lima beans

2 (14-ounce) cans diced tomatoes, preferably fire-roasted

1 pound Yukon Gold potatoes, spots or greening removed and diced medium

4 cups vegetable stock

5 sprigs thyme, tied together with the bay leaves (use butcher’s twine)

2 bay leaves, tied together with the thyme sprigs (use butcher’s twine)

1 tablespoon Worcestershire sauce

1 pound Dungeness crab meat

Fresh flat-leaf Italian parsley, for garnish

In a 5.5 quart pot, set over medium heat, add the olive oil and the onions. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft, translucent, and lightly caramelized.

Add the fennel and celery. Cook, stirring occasionally, for 6 to 8 minutes, until the celery and fennel begin to soften.

Add the carrots, salt and pepper and cook, stirring occasionally for 6 to 8 minutes until the carrots begin to soften.

Add the garlic and the Old Bay seasoning and cook until fragrant, approximately 1 minute.

Add the corn, lima beans, tomatoes, potatoes, stock, and herb bundle. Simmer for 25 to 30 minutes, stirring occasionally, until the potatoes are just cooked through.

Turn off the heat. Add the Worcestershire sauce and stir to combine.

Add the crab, gently stir to combine and adjust the seasoning with additional salt and pepper.

Remove and discard herb bundle and serve stew in bowls garnished with some hand torn parsley.

Salmon Burgers with Homemade Tartar Sauce

Wild Alaskan salmon is in season! So, next time you purchase some salmon at your local grocery store or fish market, how about making my salmon burgers? They are easy to make and have a nice crispy outside on account of the panko. Mmmmmm.  Plus, the homemade tartar sauce is a delicious treat in and of itself! Sea for yourself! (Bonus: it’s a sustainable seafood dish!)

 

Salmon Burger Panko

Salmon burger in panko before cooking

Salmon Burger with Homemade Tartar Sauce

 

 

Salmon Burger with Homemade Tartar Sauce

Yield: 4 burgers

 

For the burger:

1 pound wild salmon filet, skin, bloodline and pinbones discarded, chopped finely

1 teaspoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

2 tablespoons finely chopped fresh flat-leaf Italian parsley

2 teaspoons finely chopped fresh thyme

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoons mayonnaise

1 ¼ cup panko bread crumbs, divided

1/3 cup extra-virgin olive oil

 

Place the salmon, mustard, lemon juice, herbs, salt, pepper, mayonnaise and ¼ cup panko in a large bowl. Using a rubber spatula, fold until well combined.

Place 1 cup panko on a plate.

Form 4 equal sized patties, approximately 3-inches in diameter and 1-inch thick, and press bottom of patties into the panko to coat. Do the same to the opposite side, pressing each patty into the panko.

Place burgers on a parchment-lined tray or plate.

Place a large nonstick sauté pan over medium high heat and add the 1/3 cup olive oil. Let sit over medium-high heat for 1 minute, until the oil shimmers (hot!). Add the burgers and let cook on each side for 1 minute and 30 seconds. Transfer to a paper towel lined plate.

Tartar Sauce:

¼ cup mayonnaise

2 tablespoons cornichon, diced small

½ teaspoon freshly squeezed lemon juice

2 teaspoons white wine vinegar

½ teaspoon capers, rinsed and chopped roughly

2 teaspoons finely chopped fresh dill

kosher salt, to taste

freshly ground pepper, to taste

 

Add all ingredients to a small bowl and mix to combine. Season to taste with salt and pepper.

 

Burger Assembly:

Tartar sauce

Romaine or Butter Lettuce leaves

Toasted hamburger, optional

Place tartar sauce on bottom and top of hamburger buns and top with burger and lettuce. Alternately, you can eat your salmon burger in between lettuce leaves or on top of a bed of lettuce with tartar sauce drizzled overtop.