Slow-Roasted Wild Salmon with Genmaicha, Fried Capers and Caramelized Lemon
Wild Alaskan salmon is marinated in genmaicha-infused olive oil before being slow-roasted and served with a pan sauce of caramelized lemons, shallots, garlic, capers, parsley and butter..
Slow-Roasted Wild Salmon with Genmaicha 玄米茶, Fried Capers and Caramelized Lemon
For the Salmon
2 wild Alaskan fillets
6 oz extra-virgin olive oil
2 tablespoons genmaicha brown rice tea
1 teaspoon paprika
coarse sea salt and freshly-ground pepper
Heat olive oil in a small saucepan over medium-low heat until it reaches 185 degrees. Remove pan from heat and stir in genmaicha. Allow to steep until the oil reaches room temperature, about 30 minutes. Pour cooled oil over salmon set in a shallow dish and marinate 1 hour.
Remove salmon from oil, drain briefly and place in a heavy skillet (skin side down) and season with salt, pepper and paprika. Roast in a 225 degree oven until it is brilliant red and flakes easily with a fork, about 12 minutes.
For the Sauce (adapted from a recipe by Michael Symon)
2 tablespoons pastured butter, divided
4 thick slices lemon
1 teaspoon capers
1 1/2 tablespoons shallots, minced
1 clove garlic, minced
1/4 cup parsley, coarsely chopped
Heat half of the butter in a heavy skillet over moderately high heat until the bitter begins to foam. Add the lemon slices and cook until they begin to caramelize, about 3 minutes. Flip the lemons over, add the capers and sauté 30 seconds. Add the shallots and sauté another 30 seconds. Add the garlic, parsley and the remaining butter and cook until the lemons begin to lose their shape, about 1-2 minutes.
To Serve
Spoon sauce in the center of a plate. Place roasted salmon on top and garnish with lemon slices. Serve immediately.
Chili Cheese Grits
Tonight’s challenge was to make something nourishing, tasty and inexpensive using mostly SOLE foods (sustainable, organic, local and ethical).
These chili cheese grits, made from local grass-fed beef and stone-ground yellow grits succeed on all points, I think..
Chili Cheese Grits
For the Grits
1/2 cup organic, coarse yellow grits
2 cups fresh whole milk
1/4 teaspoon organic turmeric (optional)
1/4 teaspoon organic annatto powder (optional)
1 small jalapeño, finely diced
1 tablespoon pastured butter
1 cup raw cheddar cheese, grated
1 tablespoon chopped cilantro
sea salt and freshly-ground pepper
filtered water
Slowly bring the milk to a slow boil over medium heat. Add grits in a slow, steady stream while whisking vigorously.
Add jalapeño (and turmeric & annatto if using), reduce heat and simmer, stirring often, until grits are cooked through, about 15 minutes.
Stir in butter, cheese and cilantro. Thin with water if necessary and season to taste with salt and pepper.
For the Chile
1/2 pound 80% lean ground beef
1 tablespoon beef tallow
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
1 small dried New Mexico or Ancho chile, stemmed, seeded and chopped
1/2 small white onion, diced
1 plum tomato, diced
1 tablespoon chile paste
1/4 cup filtered water
sea salt and freshly-ground pepper
Toast cumin seeds in tallow. Add ground beef, dried chiles and onions and cook until browned.
Add tomatoes, oregano, chili paste and water and simmer 10 minutes. Adjust seasoning with salt and pepper if necessary.
To serve, spoon chili into a bowl. Make a well in the center, spoon in the grits and serve piping hot.
This post is part of The Nourishing Gourmet’s Pennywise Platter
Rosemary Chicken Liver Skewers
(you might also like this recipe)
Local, pastured chicken livers pan-fried on rosemary skewers with garlic smashed purple potatoes and mushroom & onion gravy..
Rosemary Chicken Liver Skewers
For 2 servings
Garlic Smashed Potatoes
3 medium purple potatoes, scrubbed and cut into 1 inch pieces
1-2 cloves Chesnok or other strong garlic, minced
1 tablespoon pastured butter
2 tablespoons fresh whole milk
sea salt and cracked pepper
Boil potatoes in salted water until tender. Pour off all but 2 ounces of water and keep hot until 5 minutes before ready to serve. To finish, pour off any remaining water and stir in butter and garlic. Mash with a flat-faced potato masher and thin slightly with milk. Season to taste with salt and pepper.
Mushroom and Onion Gravy
1 tablespoon pastured butter
1 palm-full pearl onions
1 palm-full large brown mushrooms, quartered
1 oz Armagnac or brandy
4 oz roasted chicken stock
1 1/2 teaspoons roux
sea salt and cracked pepper
Sauté mushrooms and onions in butter in a heavy skillet over medium heat until well browned. Off-heat, de-glaze the pan with 1 oz Armagnac or brandy. Return to heat and add chicken stock. Reduce slightly, then whisk in a little roux to tighten. Season to taste with salt and pepper. Whisk in a knob of cold butter just before serving.
Rosemary Chicken Liver Skewers
12 oz fresh, pastured chicken livers, cleaned, rinsed and patted dry
4 6-inch rosemary skewers
1 tablespoon rendered chicken fat
1 tablespoon pastured butter
sea salt and cracked pepper
Thread 2-3 plump chicken livers onto each of 4 6-inch rosemary skewers. Set on paper towels and pat dry. Season with salt and pepper.
Sear livers on all sides in chicken fat and butter in a heavy skillet over medium-high heat until nicely browned and medium-rare to medium doneness. Add 2 tablespoons chicken stock and allow to sit 2 minutes.
To serve, mound smashed potatoes in the center of a large plate. Place 2 skewers on top of the potatoes then spoon gravy over the top. Garnish with bits of herbs and greens.
-
- Rosemary Chicken Liver Skewers
This post is part of Real Food Wednesdays
Loin of Rabbit with Pancetta, Porcini and Wild Onions
Loin of rabbit with pancetta, porcini, wild onions, garlic and sage..
Sauté pancetta in a teaspoon of clarified butter until most of the fat has been rendered. Turn the heat up to medium-high, then add thick pieces of porcini mushroom and continue to cook until golden brown.
Season strips of rabbit loin with sea salt and freshly-ground pepper and add to the hot pan with garlic, onions and sage. Let the rabbit brown, but keep it to no more than medium doneness.
De-glaze the pan with an ounce of Armagnac and stir up all the brown bits with the edge of a wooden spoon. Add 1/4 cup of chicken stock and reduce slightly.
Reduce heat to medium-low and add a couple of ounces of fresh cream and a good spoonful of coarse mustard. Stir until thickened, about 2-3 minutes. Toss in some coarsely-chopped curly parsley and adjust seasoning with salt and pepper as needed.
Serve over rye spaetzle or egg noodles.
Mayan Banana Bread
(you might also like this recipe for Maya Nut Cake)
With sprouted spelt flour, roasted Maya nut, mashed bananas, fresh milk, pastured butter and eggs, this moist, delicious bread looks, smells and tastes like chocolate and coffee although it contains neither.
Extremely high in Fiber, Calcium, Potassium, Folate, Iron, Zinc, Protein and Vitamins A, E, C and B, it is also high-fiber, low-gluten and easy to digest.
Try it with a little sweet, cultured butter, raw honey or Crème fraîche..
Mayan Banana Bread
For one loaf
6 oz. (by weight) sprouted spelt flour
2 oz. (by weight) organic, roasted Maya nut powder
1 teaspoon sea salt
3 oz. rapadura or other non-refined sweetener
1/2 teaspoon cinnamon
2 teaspoons baking powder
6 oz. fresh whole milk
2 medium bananas, mashed
2 large pastured eggs
4 oz. pastured butter, melted
Combine the wet ingredients (whisked) and the dry ingredients separately, then fold the two together until just combined.
Pour batter into a buttered loaf pan, sprinkle with crushed Maya nuts (raw, soaked and dried) and bake on the middle rack of a 350 degree oven until a thin knife blade inserted in the middle comes out clean, about 40-45 minutes.
Allow to cool on a rack at least 25 minutes before slicing.
-
- Mayan Banana Bread
Learn more about the benefits of Maya nut
Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc
Wild Alaskan sockeye with smoked pepper, fresh peas with pastured bacon and thyme and coarse mustard beurre blanc..
Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc
For the mustard beurre blanc
1/4 cup white vermouth
1 tablespoon white wine vinegar
1 teaspoon minced shallots
1 teaspoon minced garlic
2 oz fresh cream
1 tablespoon homemade coarse-grain mustard
4 tablespoons pastured butter, cut into small pieces
sea salt to taste
cayenne pepper to taste
Boil vermouth, vinegar, shallots and garlic until liquid is reduced by 1/2, about 5 minutes.
Whisk in fresh cream and homemade mustard, reduce heat and simmer another 5 minutes.
Strain mixture into a clean pan over low heat and whisk in butter 1 piece at a time. Season with sea salt and cayenne and keep warm until ready to use.
Rinse fresh, wild Alaskan salmon fillets, pat dry and season with sea salt and smoked black pepper. Set aside.
Blanch fresh peas in salted boiling water until not quite done. Drain and rinse under cold filtered water to stop the cooking process. Set aside.
Fry pieces of fresh pork belly or uncured bacon until crisp. Pour off all but 1 tablespoon of fat then add blanched peas and fresh thyme. Cook until peas are fork-tender, perhaps 5 minutes. Keep warm.
Meanwhile, sear salmon presentation-side down in a little clarified butter or unrefined coconut oil until brilliant orange and slightly crisp on the edges, about 2-3 minutes.
Turn salmon over and place pan in a 400 degree oven until the fish is medium-rare, about 3 minutes depending on thickness.
Spoon peas in a circle around perimeter of plate and spoon beurre blanc into the center of the plate. Place salmon on top of sauce and dress with a squeeze of fresh lemon.
This post is part of the Real Food Wednesdays Blog Carnival
