Saturday, May 30, 2015

Salmon with Barley "Risotto"

In a recent attempt to eat (slightly) healthier, we've begun adding grains and legumes into the mix in place of our usual pasta and potatoes.  This recipe from BlueApron really fit the bill, with a fun risotto substitute... who would have thought to throw sour cream on barley!

20150529 Salmon Creamy Barley

2 Skinless Salmon Fillets
½ Cup Pearled Barley
3 Ounces Baby Spinach, rough chop
3 Cloves Garlic, sliced thin
1 Lemon, zested and juiced
Fresh dill (if you have it)
2 Tablespoons Butter
2 Tablespoons Sour Cream
Salt, Pepper, Crushed Red Pepper

  • Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
  • While the barley cooks, heat 2 teaspoons of olive oil on medium until hot. Add the spinach, cook, stirring frequently for a few minutes.  Throw in the garlic and lemon zest and season with salt, pepper and crushed red pepper.  Cook for a few more minutes until the garlic softens.  Turn off the heat.  Add to the pot of drained barley and wipe out the pan.
  • Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side. Flip the fillets; add the butter. Cook, spooning the butter over the fillets, 2 to 4 minutes, or until the salmon is cooked to your desired degree of doneness. Remove from heat. Transfer the salmon to a plate.
  • To the pot of cooked barley and spinach, add the sour cream, lemon juice, chopped dill and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste.
  • That's it!  Divide the finished barley and cooked salmon fillets between 2 dishes.

Tuesday, January 27, 2015

Banana Leaf-Steamed Cod

with Spiced Rice and Yu Choy

2 Cod Fillets
¾ Cup Rice
2 Banana Leaves
2 Cloves Garlic
1 1-Inch Piece Ginger
1 Bunch Yu Choy (or other asian green)
1 Clementine
1 Lime
a few springs cilantro
1 tablespoon Fish Spice Blend

Preheat the oven to 400.

Cook the rice as usual.

While the rice cooks, wash and dry the produce. Peel and mince the garlic and ginger. Thinly slice the greens. Peel and medium dice the clementine. Quarter the lime. Pick the cilantro leaves off the stems; discard the stems.

Season the fish fillets with salt, pepper and half the spice blend. Place one fillet in the center of each banana leaf. Fold the two, opposite short edges of the banana leaf over the fish and press down. Fold the open ends of the leaf towards the center to create square packets.

Place the banana leaf-wrapped fillets on a sheet pan, folded side down. Bake 12 to 14 minutes, or until the fish is cooked through. 

After the fish has baked for 5 minutes, in a large pan, heat 2 teaspoons of olive oil. Add the garlic, ginger and remaining spice blend; season with salt and pepper. Cook, stirring frequently, until fragrant. Add the green and cook for a minute until wilted. Add the cooked rice. Cook, stirring occasionally for a few mninutes; season with salt and pepper to taste. Remove from heat. Add the clementine; stir to combine.

Remove from the fish from oven and carefully open the banana leaf packages (they may release steam). Discard the banana leaves.

Divide the spiced rice and cooked fish between 2 plates. Top each fish fillet with the juice of 1 lime wedge and a drizzle of olive oil. Garnish with the cilantro and remaining lime wedges. 

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