Spiced Salmon with Mango Salsa and Zucchini Tart

Caribbean Jerk Salmon Bowl with Mango Salsa
via: Pinch of Yum blog
time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 4


1 lb. wild caught salmon filet with skin (in one or several pieces)
1 teaspoon oil
1 1/2 teaspoon cumin
1/2 teaspoon curry
1/2 teaspoon chili powder
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
pinch of sea salt
2 cups cooked white rice
1 12 ounce can black beans, rinsed and drained
2 mangoes, peeled and diced
1/2 large red onion, diced
1 bunch fresh cilantro, chopped
1 squeeze lime juice
1 avocado (optional)


Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt.

Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices.

When salmon is mostly cooked, pull off the skin, leaving just the pieces of meat in the skillet. Break up into smallish pieces and leave on heat until completely cooked through (not translucent). Once the pieces are cooked, remove from heat – salmon dries out quickly if you overcook it.

Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until combined. Season with sea salt.

Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary.

Divide between bowls, layering the rice and beans, salmon, and salsa into each bowl.

Notes
The reason I take the skin off is because I never have good luck cooking whole salmon filets and it allows me to make sure all of the fish is cooked through. Also, it makes for great texture in the bowl!

---------

Zucchini Tart
via: Kitchen Konfidence blog
Crust adapted from 101 Cookbooks, filling adapted from Saveur.

(I made this without the crust due to our avoiding gluten, but I've included it here for those who would like to try it.)

Cornmeal Tart Crust:

2 ¼ cups all-purpose flour
1 cup whole wheat flour
scant 1 cup medium coarse corn meal
¾ teaspoon fine grain salt
1 ¼ cups cold unsalted butter, cut in cubes
1 large egg yolk
¼ cup – ¾ cup cold water

Zucchini, Ricotta, Feta Cheese Filling:

4 – 5 medium zucchini, trimmed (about 2 ½ lbs.)*
2 tablespoons butter plus 1 tablespoon melted butter
3 shallots, finely chopped
10 cherry tomatoes, finely chopped, drained of excess moisture
1 cup crumbled feta cheese
½ cup ricotta
2 tablespoons chopped dill (or to taste)
Kosher salt
Freshly ground black pepper
1 egg, lightly beaten

Begin with the cornmeal tart crust. Combine flours, cornmeal and salt in a food processor and pulse to combine. Add cold butter cubes and continue to pulse until the butter is coarsely mixed in (stop pulsing when the mixture forms bits roughly the size of peas). Pulse in the egg yolk and ¼ cup of water. Trickle in more water if needed, just until the dough comes together. Turn the dough out onto a floured surface and form a ball. Divide the dough into two equal pieces, shape each into a ball, press into a flat disk and wrap in plastic. Chill for at least an hour.

Preheat oven to 350°F. Place one rack in the middle of the oven.

Once the dough is chilled, place one of the disks on a lightly floured surface (I used a Silpat). and roll out until the dough is large enough to line your tart pan. You can also lightly flour your rolling pin if you find the dough is sticking. Try to complete this process quickly since the dough is easier to work with when it is cold. Transfer the dough to the pan. Working your way from the center out, press the dough along the bottom of the pan, then to the edges and finish with the sides. Trim any excess dough. Keep the scraps handy to patch any tears. Place the pan in the refrigerator and chill for 30 minutes.

Take the pan out of the refrigerator and pierce the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights. Place the circular tart pan on a rimmed baking sheet and bake for 25 minutes. Remove the pie weights and finish baking for another 5 minutes or until the crust is just barely starting to brown. Remove from the oven and let cool completely.

To make the filling, start by grating one of the zucchini into a large bowl (use the large holes of a box grater). Add 1 tablespoon of salt, toss well and let sit for 30 minutes. This will draw all of the moisture out of the zucchini. Transfer to a clean kitchen towel and wring out thoroughly.

During this 30 minute period, slice remaining zucchini into rounds with a mandolin (to ensure even slices). Blanch slices in a large pot of salted, boiling water for 1 minute. You will need to do this in several batches. Drain and transfer to a paper towel-lined baking sheet.

Heat 2 tablespoons of butter in a large skillet over medium heat, add shallots and cook until soft (about 5 minutes). Add drained, grated zucchini and cook until just beginning to brown (about 6 minutes). Transfer to a large bowl and let cool.

Stir tomatoes, ricotta, half of the feta cheese and dill into the zucchini-shallot mixture. Season with salt and pepper to taste. Stir in the egg and spread the mixture evenly onto the cornmeal crust. Arrange zucchini rounds on top (get creative here!). Bake for 15 minutes, then brush the top with 1 tablespoon of melted butter. Continue to bake for another 10 minutes. Let cool slightly and finish with a sprinkling of feta cheese over top.

Serves 4 – 8 based on if this a side dish or main course.

The Original Empanada with a few changes, of course

Angelita's Empanada
via: Wall Street Journal, July 6, 2012
Serves: 6-8

FOR THE PASTRY (I did not make the pastry. I served it on crackers)

1 large Egg

1 teaspoon Baking Soda

½ cup Olive Oil

½ cup Dry White Wine or Hard Cider

½ teaspoon Salt

About 2¼ cups all-purpose Flour

1 Egg, separated


FOR THE FILLING

1 large Onion, chopped

1 Red Bell Pepper, cored, seeded and cut into small pieces (I did not have this)

2 tablespoons Olive Oil

1 (14-ounce) can chopped Tomatoes (I used halved fresh grape tomatoes instead)

1 teaspoon Sugar

Salt, to taste (omitted)

About 14 ounces canned Tuna in oil, drained and flaked

20-24 black olives, such as Kalamata, pitted and chopped (I used sliced black olives)

3 TBL Capers, drained
20 Green Olives with Pimentos, chopped
2 hard-boiled eggs, chopped


1. Preheat oven to 350 degrees. Make the pastry: Beat egg lightly with a fork in a large bowl. Beat in baking soda, oil, wine and salt. Gradually work in enough flour to make a soft, malleable dough, stirring it in with a fork to begin with, then working it in with your hands. Roll dough into a ball, wrap it in plastic wrap and let it rest at room temperature for an hour.

2. For the filling, fry onion and bell pepper in oil in a large skillet, stirring often, until soft. Add tomatoes, sugar and a little salt and cook over medium heat until sauce is jammy, about 15 minutes. Stir in tuna, olives and chopped eggs.

3. Grease a pie pan about 11 inches in diameter with oil. Divide dough into 2 pieces, one slightly less than twice as big as the other. Roll out the larger piece (keep the remaining dough in plastic wrap) on a smooth work surface—do not flour the surface or the rolling pin; the dough will not stick, because it is oil-based. Roll it out so that it is large enough to come over the edges of the pan, and carefully transfer dough to the pan by rolling it up onto the rolling pin, then unrolling it gently into the pan. Without stretching the dough, ease it into the corners. Trim the edges to a ½-inch border. Lightly beat egg white, and brush it all over the dough. Bake 10 minutes, then let cool.

4. Spread filling evenly in pie shell. Roll out remaining dough to a large circle and lay it carefully on top of filling so that it covers the edges of the bottom crust. Brush with egg yolk mixed with 1 teaspoon water. Bake until crust is lightly browned, 35-40 minutes. It is good hot or cold.

—From Ms. Roden's "The Food of Spain" (Ecco, 2001)

Banana French Toast Muffins with Walnuts

Banana French Toast Muffins with Walnuts
via: Fast Paleo

2 1/4 cups Almond Flour
1/4 tsp Sea Salt (I did not use salt)
1/2 tsp Baking Soda
1 tbsp Cinnamon
1 tsp Nutmeg
2 ripe Bananas
2 tsp Vanilla Extract
3 tbsp Ghee, softened (clarified butter, coconut oil will work in a pinch)
3 Eggs
(3/4 cup Walnuts, chopped * My addition)

For the topping -
1 tbsp Ghee melted
2 tbsp Cinnamon
1 tsp Vanilla


-Preheat oven to 350 F.

-In a large bowl, add almond flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.

-In a separate bowl, mash the bananas. Add vanilla, softened ghee and eggs into bowl with bananas. Whisk until large clumps disappear and mixture is mostly smooth.

-Pour wet ingredients into bowl with dry ingredients and mix well. Add in the chopped walnuts and mix to incorporate.

-Line a muffin tin with liners. I also spray the liners just for a little extra insurance that the muffins won’t stick.

-Pour about 1/4 cup of the batter into each tin until they are all evenly filled. Each tin should be about 3/4 full.

-For the topping, mix melted butter, vanilla and cinnamon in a small bowl. Using a spoon, drizzle about a teaspoon of the topping onto each muffin.

-Pop the muffins into the oven for 20-25 minutes (until a toothpick entered into center of the muffin comes out clean).

Almond Crusted Tilapia

Here's a recipe that we all really enjoyed:

Almond Crusted Tilapia
via: APinchofYum.com

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2-4

1/2 cup salted almonds (I used raw. unroasted and unsalted almonds)
1/4 cup breadcrumbs, plain or seasoned (I used massa)
2-4 tilapia filets
1/4 cup Dijon mustard
1-2 tablespoons oil
1 tablespoon butter
parmesan cheese and fresh lemon

Place the almonds and breadcrumbs in a food processor and pulse until coarsely ground into a crumb-like mixture. Place the crumb mixture on a plate or in a shallow bowl.

Heat oil and butter in a frying pan over medium-high heat.

Spread each tilapia filet with 1 tablespoon Dijon mustard on both sides. Press the tilapia into the crumbs to get it coated on both sides. I usually do this several times to make sure the whole thing gets covered.

Place the fish into the frying pan and cook for several minutes on each side, until the outside is browned and the fish is fully cooked. I usually just check the middle of the fish for doneness – pieces will flake off easily when it’s done.
Serve with parmesan, sea salt, or lemon.

Mojo Beef Kebabs

Mojo Beef Kebabs
via: DinnerandDash.net

1 pound boneless beef top sirloin steak, cut 1 inch thick (* I used stew beef which I marinaded in olive oil for about 2 hours)
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)

Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt

Whisk Mojo Sauce ingredients in small bowl. Set aside.

Cut beef steak into 1-1/4 inch pieces; season with pepper.

Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.

Place kebabs on grid over medium, ash-covered coals. Grill tomato kebabs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.

Serve kabobs drizzled with sauce.