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.

Green Tex-Mex Shakshuka (Eggs Poached in Tomatillos and Spices)

Watch me make this on my YouTube Channel!

Yield: 4 servings

 

Ingredients:

3 tablespoons extra-virgin olive oil

1 large yellow onion, peeled and cut into eighths

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper

5 large cloves garlic, peeled

½ teaspoon ground cumin

½ teaspoon whole coriander seed

¼ teaspoon chipotle powder

¾ pound tomatillos, husked, rinsed and quartered

1 (15-ounce) can pinto beans (do not drain)

10-ounces frozen spinach (whole leaf or cut)

4 large whole eggs

1 cup crushed tortilla chips

1/3 cup roughly chopped fresh cilantro

1/3 cup salsa of your choice

1/3 cup sour cream

 

Add onion and garlic to a food processor. Pulse, approximately 20 times, until onion is chopped.

Place a large sauté pan over medium heat and add oil, onion, garlic, salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, until the onions are soft and translucent.

While cooking, add tomatillos to food processor and pulse, approximately 15 times, until roughly chopped. Add pinto beans (beans + liquid) and pulse 5 times.

When onions are soft and translucent, add cumin, coriander and chipotle powder. Stir and cook until fragrant, 1 minute.

Add tomatillo bean mixture and spinach to the pan. Stir and turn heat to high to bring mixture to a boil, stirring until spinach has thawed. Once boiling and spinach has thawed, reduce heat to medium and simmer, stirring occasionally, until liquid has reduced by about half, 5 to 10 minutes.

Crack the eggs, equally spacing them apart, into the pan.

Cover and cook on medium-low heat for 5 minutes or until whites are just set. Remove from heat. Season to taste with salt and pepper.

Sprinkle over crushed tortilla chips, cilantro and salsa and dollop over some sour cream.

Coriander Spiced Calabacitas Tacos with Chipotle Crema

Coriander Spiced Calabacitas Tacos with Chipotle Crema

Yields: 12 servings

 

Chipotle Crema:

1 cup organic sour cream

2½ tablespoons adobo sauce (from a can of chipotles in adobo)

1/8 teaspoon kosher salt

 

Tacos:

2 tablespoons extra-virgin olive oil

1 medium red onion, peeled and diced small

1 medium poblano pepper, seeded and diced small

1 medium jalapeño pepper, seeds and veins discarded, diced small, or to taste

1 teaspoon whole cumin seeds

1 tablespoon whole coriander seeds

5 large garlic cloves, peeled and minced

½ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

5 tomatillos, husked, rinsed and diced small

2 medium zucchini or summer squash or mix of both (1 pound), diced small

½ bunch fresh cilantro, leaves and stems, roughly chopped

1 tablespoon freshly squeezed lime juice (juice of 1 lime)

 

Toppings:

12 tortillas, warmed on a griddle, nonstick pan or directly over a flame

Salsa of choice

Cotija Cheese, crumbled

Fresh cilantro leaves

 

Mix Chipotle Crema ingredients together in a small bowl. Taste and adjust seasoning by adding more salt or making more spicy with additional adobo sauce. Set aside.

In a large sauté pan set over medium heat, add the olive oil, onions, poblano and jalapeno and cook, stirring occasionally, for 8 to 10 minutes, until the onions are beginning to soften.

Add the cumin, coriander and garlic and season with salt and pepper.  Stir, and cook for an additional 1 to 2 minutes, until the garlic is fragrant.

Add the tomatillos, zucchini and cilantro. Cook, stirring occasionally, until the zucchini is soft and cooked through, 5 to 8 minutes. Turn off heat and stir in fresh lime juice. Season to taste with additional salt, pepper and/or lime juice.

Assemble tacos by putting a dollop of chipotle crema on a taco, then adding the calabacitas followed by salsa, cheese and cilantro. Repeat – repeat – repeat!

 

Grilled Mahi-mahi with Spicy Ginger Mango Salsa

Grilled Mahi-mahi with Spicy Ginger Mango Salsa

Yields: 4 servings

Spicy Ginger Mango Salsa:
1 mango, peeled, seeded, and small diced
1 small chili pepper (habanero, jalapeño, or serrano), de-veined, seeded, and diced small
¼ cup small diced red onion
1½ teaspoons fresh ginger juice*
1 tablespoon freshly squeezed lime juice
1 small orange, peeled, seeded and roughly chopped
1 teaspoon red wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
* For ginger juice: finely chop or peel and grate 1 tablespoon fresh ginger, squeeze with your fingers, capture the juice and discard the flesh.

Stir to combine all ingredients in a small bowl.

Mahi-mahi:
2 pounds fresh Mahi-mahi
1 tablespoon extra-virgin olive oil, plus more for oiling the grill
2 teaspoons fresh thyme, finely chopped
Kosher salt, for seasoning
Freshly ground black pepper, for seasoning

Preheat the grill to medium-high.  Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.

Pat the Mahi-mahi dry and then rub both sides with the olive oil and lightly season with thyme, salt and pepper.

Place fish on the pre-heated grill and cook for approximately 3 to 5 minutes on each side, or until the flesh just begins to flake apart and becomes opaque in color. (You can double check simply by cutting into one.) Once cooked to your liking, remove from the grill.

Serve with a spoonful of the spicy mango ginger salsa.

Note: as with all seafood, check with Seafood Watch to ensure you are purchasing sustainable seafood.

Spiced Mahi-mahi Tacos with Salsa Fresca and Chipotle Crema

Yield: 6 servings

 

Salsa Fresca:

¼ pound cherry tomatoes, diced small

¼ cup red onion, diced small

3 tablespoons finely chopped fresh cilantro

1½ teaspoons freshly squeezed lime juice

1 small garlic clove, peeled and minced

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

Mix to combine ingredients together in a small bowl.

 

Chipotle Crema:

¼ cup organic sour cream

1½ teaspoons adobo sauce

1/8 teaspoon kosher salt

 

Mix to combine ingredients together in a small bowl.

 

Mahi-mahi:

1 pound mahi-mahi, 1-inch thick

2 teaspoons ground cumin

2 teaspoons ground coriander

1¼ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

1½ tablespoons extra-virgin olive oil

 

Remove mahi-mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi-mahi with the spice rub on all sides. Discard any excess spice rub.

In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi-mahi and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi-mahi to a plate. Flake the fish into bite-sized pieces.

 

Assembling the Taco:

6 corn tortillas, warmed through

2 avocado, pitted and sliced

½ cup shredded green cabbage

 

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi-mahi, cabbage and finish with salsa fresca. Eat. Repeat.

 

NOTE: use the Seafood Watch App or check Seafood Watch online to choose sustainable seafood

Drought Friendly Vegan Migas

A longer story covering our (Super Sous and my) Drought Friendly Recipes has been posted on the Central Valley NPR site and is  running on KVPR!

PLUS~here’s a NEW Drought Friendly Recipe that Super Sous has created. Being from Texas, Super Sous gets a hankering for Tex Mex now and again. The other day, she was craving migas, which in Tex Mex language is a scrambled eggs dish made with tortilla chips. To make it drought friendly, Super Sous subbed crumbled organic tofu for the eggs. The rest is all veggie and spice goodness. Enjoy!

Sauteing the onions, bell pepper, potatoes and poblano.

Tofu Potato Migas

 

Drought Friendly Tofu Potato Migas

Yield: 4 servings

 

2 tablespoons grapeseed oil

1 large yellow onion, peeled and diced small (2 cups)

1 large red bell pepper, diced small (1 cup)

½ pound potatoes, scrubbed and diced small

1 small poblano pepper, seeded, deveined and diced small

4 2-inch sprigs fresh thyme

1½ teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper

5 large cloves garlic, peeled and minced (1½ tablespoons)

1½ teaspoons ground cumin

1 teaspoon Hungarian paprika

1 teaspoon turmeric

1 teaspoon ground coriander

¼ teaspoon ground chipotle powder

1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

14-ounces organic extra firm tofu, patted dry and crumbled

1¼ cup broken organic corn tortilla chips

1 lime, halved

2 haas avocados, pitted and thinly sliced

½ cup picked fresh cilantro leaves

1 bottle of your favorite hot sauce

1 jar or batch of your favorite salsa, optional (try my tomatillo tomato salsa)

 

Place a large nonstick sauté pan over medium-high heat and add oil. Let heat for 1 minute until hot. Add onion, red bell pepper, potato, poblano, thyme sprigs, salt and pepper. Cook, stirring occasionally, until the potatoes are cooked through, approximately 15 minutes.

Add garlic, cumin, paprika, turmeric, coriander and chipotle powder. Stir and cook until fragrant, 1 minute.

Add tomatoes. Stir and cook for 1 minute, until liquid has mostly evaporated. Add tofu, stir and cook for 5 additional minutes.

Turn off heat. Add in tortilla chips, squeeze over half a lime, stir to combine and season to taste with salt, pepper and additional lime as needed. Remove thyme sprigs.

Serve on plates with slices of avocado, cilantro, a few dashes of your favorite hot sauce and some salsa.

Recipe Review: Week of July 1

Just a reminder of the great recipes posted on my blog last week.

Time to get shopping!

 

Grilled chicken thighs with homemade barbecue sauce (top lef)

Homemade barbecue sauce (left middle)

The bacon makes everything better burger (bottom left)

Tomatillo tomato salsa (top right)

German-style potato salad (bottom right)

Tomatillo Tomato Salsa

It’s Fourth of July week, so all week I’ll be posting recipes perfect for your party on the Fourth. Here’s a highly addictive, delicious salsa that’s easy to make and has a wonderfully complex flavor on account of the roasting. Get your salsa on!

Tomatillo Tomato Salsa

Yield: 2 cups

¾ pounds tomatillos, husks removed

1 small orange bell pepper

1 head garlic, cloves separated and skins left on

1 medium jalapeno

1½ tablespoons grapeseed oil

1 small heirloom tomato, cut into medium sized chunks

1 cup fresh cilantro, stems and leaves, chopped roughly

½ teaspoon ground cumin

½ teaspoon kosher salt, plus more to taste

2 tablespoons freshly squeezed lime juice, plus more to taste

Set an oven rack to the upper middle position and put oven on broil.

Line a sheet pan with aluminum foil.

Place tomatillos, bell pepper, garlic cloves and jalapeno on the sheet pan. Drizzle over the oil to coat everything. (You may have to rub the produce around on the pan to coat it with oil on all sides.)

Place sheet pan under broiler. Set timer for 5 minutes.

After 5 minutes, take a peek. You are looking for blistered, blackened skin. Once the produce is blackened, using metal tongs, flip items to achieve the same effect on the other side.

Once all sides are blackened, remove from oven and place on a plate to cool.

All of my garlic was blistered by 8 minutes and my tomatillos and jalapeno were out of the oven by 15 minutes.

The pepper will take the longest. Flip until all sides have some blackened, blistered marks. My pepper was done in 20 minutes.

Once produce is cool, cut stem off jalapeno and cut into large chunks, remove garlic from skins (discard skins) and remove stem and seeds from the bell pepper and cut into large chunks.

At this time, place all the ingredients in a food processor and pulse until desired consistency is achieved, around 10 to 15 1-second pulses. Taste salsa and add additional salt and lime juice as needed. Stir to combine (do not process anymore so you can maintain a nice texture to your salsa). Transfer to bowl and serve.