spanish chickpea and spinach stew

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I wasn’t big on life-changing, be-a-better-person resolutions this year, but I did get inspired for a lot of projects. There’s the cookbook goal; a list of house projects; an effort to post on my blog’s Facebook page more often; and a desire to take more pictures. To hold myself accountable (and give myself a satisfying box to check when I complete something), I’m tracking everything.

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My goal is to put effort into photography almost every day. It was easy the first few days, when we were traveling, but I was at a loss the first day back at work, when I don’t do much other than sit in my office all day, make dinner, and fold laundry. But of course I love food pictures, and dinner was right there, so I figured I might as well see if I could get a decent shot without much effort.

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In this case, not only were the shots decent (maybe from all that practice I’ve been getting taking random dinner pictures!), but the meal itself was fantastic. I’m a sucker for tomato-based soups, but with all the other good stuff in there, I didn’t even feel the need to dip a grilled cheese sandwich into the bowl. It’s lucky that I’d snapped a few quick pictures before we ate, because there were no leftovers – not that making it again soon would have been a hardship.

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Spanish Chickpea and Spinach Stew
(rewritten but not significantly changed from Serious Eats)

I was worried that the spinach would turn to mush after 40 minutes of simmering, but even the baby spinach I used was okay. A heartier spinach would likely be even better.

For the tomatoes, I transferred half of the tomatoes from the can to a small bowl and used scissors to chop them. I used an immersion blender to puree the remaining tomatoes and ginger in the tomato can.

1 (28-ounce) can whole peeled tomatoes
1 1-inch knob ginger, peeled
2 tablespoons extra-virgin olive oil (plus more for serving)
1 medium onion, finely sliced
4 cloves garlic, finely sliced
1 teaspoon sweet or hot smoked paprika
12 ounces fresh spinach, roughly chopped
2 (14-ounce) cans garbanzo beans (chickpeas), undrained
2 bay leaves
2 teaspoons soy sauce
Kosher salt
2 teaspoons sherry vinegar (optional)

1. Blend half the tomatoes, all the liquid from the can, and the ginger until smooth. Coarsely chop the remaining tomatoes.

2. In a large skillet over medium-high heat, cook the onion, garlic, and paprika, stirring occasionally, until the onion begins to brown, about 6 minutes. Add the tomato-ginger puree; stir to combine. Gradually add the spinach, then reduce the heat to medium and simmer, stirring occasionally, until the spinach is tender, about 10 minutes.

3. Add the chopped tomatoes, garbanzo beans (with their liquid), bay leaves, and soy sauce, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened, about 30 minutes. Stir in the sherry vinegar. Season to taste with salt and serve immediately, drizzling with extra virgin olive oil.

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pan-seared shrimp with tomatoes and avocado

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I hate to be a cliche, but it’s January and I’d like to eat a little healthier for a while. That is, a little healthier than normal, and a whole lot healthier than I did over the holidays. I have no regrets; it was a delicious holiday break, full of cookies, holiday meals, restaurants, and fun new beers. But I’m happy to be back to eating the occasional green thing now.

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A book with Light and Healthy in the title was the obvious choice for choosing cookbook recipes in early January. It’s simply shrimp, cooked in just a bit of oil, then topped with barely softened vegetables. A bit of brown rice helps soak up any extra sauce.

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As much as I crave healthy foods when I’m eating feasts every night, sometimes when I’m trying to get back into eating lots of vegetables, I find myself missing sugar and fried food and cheese and all those delicious treats. Light, vegetably dishes like as good as this one help ease the transition – especially since each serving has plenty of fatty, buttery, creamy avocado.

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Pan-Seared Shrimp with Tomatoes and Avocado
(from America’s Test Kitchen Light and Healthy 2011)

Serves 4

I used cherry tomatoes since they tend to be better in the winter than bigger varieties. I also substituted about ¼ cup minced roasted and peeled Hatch green chile for the chipotle.

1 pound tomatoes (2 to 3), cored, seeded, and cut into ½-inch pieces
6 scallions, white and green parts separated and sliced thin
¼ cup minced fresh cilantro
3 garlic cloves, minced
1 tablespoon fresh lime juice
1 teaspoon minced canned chipotle chile in adobo sauce
salt and pepper
1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
⅛ teaspoon sugar
4 teaspoon canola oil
1 avocado, peeled, seeded and cut into ½-inch pieces
lime wedges

1. Combine the tomatoes, scallion whites, cilantro, garlic, lime juice, chipotle, and ¼ teaspoon salt in bowl.

2. Pat the shrimp dry with paper towels and season with the sugar, salt, and pepper. Heat 2 teaspoons oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the shrimp and cook until curled and lightly browned, about 2 minutes.

3. Transfer the shrimp to a bowl and cover with aluminum foil. Repeat with the remaining 2 teaspoons oil and shrimp; transfer to the bowl.

4. Return the skillet to high heat, add the tomato mixture, and cook until the tomatoes soften slightly, about 1 minute. Off the heat, return the shrimp to the skillet and toss to coat. Transfer the shrimp and tomatoes to a platter, season with salt and pepper to taste, and sprinkle with the scallion greens and avocado. Serve with lime wedges.

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quinoa puttanesca

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Based on whether it leaves a bunch of half-used ingredients leftover, this may not be the best single-person dinner, but it’s one of my favorite meals for when Dave is out of town anyway. For years, Dave didn’t like anchovies or olives, so those were the things I ate when he traveled. He’s come around to both, but the tradition has stuck, and this has become a treat for myself while he’s gone.

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It’s very similar to the pasta version, but I like to think quinoa is a little healthier than pasta. Certainly, quinoa has a stronger, earthier flavor, which required adjustments in the other ingredients. More briny olives, more salty capers, and more bitter parsley were all necessary to stand out next to the quinoa.

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Even if it doesn’t fulfill my no-leftover-bits-of-ingredients rule for single-person dinners, it meets the rest of my criteria – easy, healthy, minimal dishes. Fortunately, I like it so much that I’m willing to make it twice in one week while Dave travels, which is the perfect way to use up the half cans of tomatoes and tuna leftover from one serving. That puts this back on the list of great meals for cooking for one.

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Quinoa Puttanesca (adapted from Cook’s Illustrated’s Spaghetti Puttanesca)

4 servings

I use the higher amount of anchovies, because I love them, but I understand that not everyone shares that opinion. The tuna is not at all traditional in puttanesca, but it increases the protein of this one-pot dish.

1 tablespoon olive oil
1 teaspoon red pepper flakes
6 cloves garlic, peeled and minced
6-8 anchovies, minced
8 ounces (1⅓ cups) quinoa, rinsed and drained
1 (28-ounce) can whole tomatoes, coarsely diced in the can with scissors
2 (5-ounce) cans solid white tuna in water, drained and flaked into bite-sized pieces (optional)
¼ cup capers, drained
1 cup kalamata olives, finely chopped
¼ cup minced parsley

In the medium saucepan over medium heat, heat the olive oil, red pepper flakes, garlic, and anchovies until sizzling and fragrant, 2-3 minutes. Add the quinoa, tomatoes with their juice, and tuna (if using). Increase the heat to medium-high and bring to a simmer. Once the mixture simmers, cover, reduce the heat to low, and simmer for 15 minutes. Stir once, then replace the cover, remove the pot from the heat, and let set for another 15 minutes. Stir in the capers, olives, and parsley; serve immediately.

pan-seared halibut in white wine sauce with green beans and tomato-scallion relish

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I have found the perfect single-person dinner. Not because it’s easy, although that’s nice. Not because it only uses one pan to cook, although I’m not complaining about less dishes to wash. Not because it tastes good, because of course it tastes good or why would I be talking about it?

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No, the key for bachelor(ette) meals is that they don’t leave you with half a can of tomatoes or beans, or half a cucumber or pepper, or the vast majority of a roast leftover. If you’re cooking for one, this recipe uses one fish filet, one tomato, one scallion, and a handful of green beans.

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Because I have been cooking for one a lot lately, while Dave travels for work, I’ve been making this dish often. The original recipe instructs that the green beans be steamed in a separate pot, but that seemed like a lot of hassle and dishes just for me, so I saute them quickly in a skillet, then add just a bit of water to cook them through. Any remnant green bean bits are scraped up with a glug of wine. I like to transfer the green beans to a pasta bowl and cover them with a big plate while the fish cooks in the same skillet. The fish gets laid over the green beans, the pan is deglazed with wine again, then a simple relish is heated briefly in the pan before it’s time to eat.

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I don’t know if fish served over green beans (although you could put yours on the side if that’s more your thing) sounds weird. The relish really brings everything together, since it’s so bright and flavorful, mixing perfectly with both the beans and the fish. It’s an easy, healthy, one-pan, delicious meal that won’t leave you with a bunch of half-used ingredients, and one of my newest favorites.

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Pan-Seared Halibut in White Wine Sauce with Haricots Verts and Tomato-Scallion Relish (adapted from Alfred Portale’s The Twelve Seasons Cookbook via epicurious)

4 servings

Regular green beans work just as well as haricots verts in this recipe. I’ve also successfully made it with both halibut and mahi-mahi. The pictures show mahi-mahi.

It’s easy to adapt for one person; just divide all of the ingredients by four and use a small skillet.

2 tablespoons olive oil, divided
16 ounces haricots verts or green beans
Coarse salt and freshly ground pepper to taste
¼ cup water
6 tablespoons white wine, divided
4 halibut or mahi-mahi fillets, each approximately 1 inch thick
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
4 scallions, finely sliced
2 tablespoons capers, drained
4 small roma tomatoes, diced fine

1. In a large nonstick skillet, heat 2 teaspoons oil over medium to medium-high heat. Add the beans, 1 teaspoon salt, and a pinch of pepper; cook, stirring occasionally, until the beans are spotty brown, 4 minutes. Add the water, cover, and cook until the beans are bright green and still crisp, about 2 minutes. Remove the cover, increase the heat to high, and cook until the water evaporates, 30 to 60 seconds. Divide the beans between four plates or shallow bowls. Add 2 tablespoons of wine to the pan, swirling it around and scraping the pan with a rubber spatula to dissolve any stickiness on the bottom of the skillet. Transfer to liquid to the dishes with the green beans; cover set aside.

2. Season the halibut on both sides with salt and pepper. In the same skillet, heat the remaining 4 teaspoons of oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Flip the fish, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish over the green beans in the bowl; cover again.

3. Remove the pan from the heat and add the remaining 4 tablespoons wine and the lemon juice to the pan. Deglaze the pan by scraping up any browned bits with a rubber spatula. Stir in the butter. Add the scallions, capers, and tomatoes. Season with salt and pepper if necessary, and pour over the fish in the bowls. Serve immediately.

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shrimp tortilla soup

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Hominy. It just isn’t one of my favorites. It’s no green pepper – blech – but I struggle with the texture. I don’t want soggy popcorn in my soup. I’ve never cooked with it myself, and I almost left it out of this soup – until I saw that it was pureed. That seemed safe enough.

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When I opened the can to make dinner, I noticed that hominy smells like one of my favorite foods – fresh corn tortillas. It’s the same nixtamalization process that it used for masa harina, and I love that intensely corny aroma.

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It was great in this soup; pureeing the hominy binds the broth together and makes it thick but not starchy or gloppy. And now that I know how good hominy tastes, I might try it whole. I could learn to like hominy after all…unlike green peppers, which are a lost cause.

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Shrimp Tortilla Soup (adapted from America’s Test Kitchen’s Simple Weeknight Favorites via Pink Parsley)

4 main course servings

4 (6-inch) corn tortillas
1 tablespoon vegetable oil, plus more for spraying the tortillas
salt
1 large onion, diced
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 chipotle chile in adobo sauce
4 cups low-sodium chicken broth
2 (15-ounce) cans hominy, drained and rinsed
1 (14.5-ounce) can diced tomatoes (preferably fire-roasted)
2 pounds shrimp, peeled, deveined, and tails removed, halved crosswise
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice

1. Heat the oven to 425 degrees. Spray the tortilla strips with oil (or nonstick spray) and season with salt. Halve and cut crosswise into ¼-inch strips. Arrange in a single layer on a baking sheet and cook until deep-golden brown and crispy, 10 to 12 minutes, tossing halfway through.

2. Meanwhile, heat the remaining 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the garlic, cumin, chili powder, and chipotle chile; cook, stirring constantly, until fragrant, about 1 minute. Add the broth, hominy, and tomatoes. Increase the heat to medium-high and bring to a simmer, then reduce the heat to medium-low; cover and simmer for 15 minutes.

3. Puree the soup, either with an immersion blender or by transferring it in batches to a standup blender. Add the shrimp and cook, stirring occasionally, until they are just cooked through and opaque, about 3 minutes. Remove from heat and stir in the cilantro and lime juice. Serve immediately, topping each portion with tortilla strips.

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mediterranean chopped salad

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I made this salad for the first time the very day that I posted about how I hate making salads because it always takes so dang long. (And indeed, tonight I made a salad for dinner that included no less than 16 ingredients.) This salad, however, breaks the pattern.

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It helps that the chickpeas can be dumped out of a can. Sometimes I buy pre-crumbled feta, and that’s one less ingredient that needs chopped. While I don’t love seeding and chopping olives, my handy dandy cherry pitter (that has never been used on cherries) speeds up that process.

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There are still a good handful of ingredients that must be prepped, to be sure, but it is among the quicker dinner salad recipes I make. And it’s such a great combination; chickpeas, olives, feta, and cucumbers are a classic, to be sure, but for good reason. For as good as this tastes and as quick as is to make, it’s one of the best salad values for your time. And that makes it my new favorite.

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One year ago: Cook’s Illustrated’s Ultimate Banana Bread
Two years ago: Cheesecake (comparison of 3 recipes)
Three years ago: Risotto with Swiss Chard
Four years ago: Gazpacho

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Mediterranean Chopped Salad (from Cook’s Illustrated)

Serves 4 as a main dish

I have never added the parsley; nothing against it, I just didn’t notice it in the ingredient list. Also, I like my salads on the vinegary side, so I usually cut the olive oil short.

1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1¼ cups)
1 pint grape tomatoes, quartered (about 1½ cups)
Table salt
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 (14-ounce) can chickpeas, drained and rinsed
½ cup chopped pitted kalamata olives
½ small minced red onion (about ¼ cup)
½ cup roughly chopped fresh parsley
1 romaine heart, cut into ½ inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
Ground black pepper

1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.

2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.

3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.

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pepper-crusted salmon with wasabi dipping sauce

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This is one of the best new meals I’ve made recently. The salmon was perfectly browned on top but still juicy in the middle. The Old Bay and lemon were interesting matches with the wasabi and ginger, but it definitely worked. The watercress and avocado salad I served the salmon with was the perfect bright balance to the umami-rich fish and soy sauce dip. The meal had a few of my favorite sushi components, with the fish, wasabi, and avocado, but it went a different direction with the salad and Old Bay.

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It was an unusually light weekend dinner for us. Usually those tend to include a lot more carbs and red meat. It isn’t rare that they also require a serious investment of time in the kitchen, and this recipe differs from that routine as well.

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In fact, there is absolutely no reason this wouldn’t fit right in with our weekday routine of healthy and quick meals. And that’s good news, because there are more weeknights than weekends, and that means more opportunities to make this dish.

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One year ago: Dulce de Leche Cupcakes
Two years ago: Beer-Marinated Flank Steak
Three years ago: Zucchini Bread
Four years ago: Chocolate Whopper Malted Drops

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Pepper-Crusted Salmon with Wasabi-Lemon Dipping Sauce (adapted from Steven Raichlen’s Planet Barbecue! via epicurious and from Cook’s Illustrated’s Glazed Salmon recipe)

Serves 4

I served this with Avocado and Watercress Salad (without the apple), and it was absolutely perfect.

For the sauce:
1 tablespoon wasabi powder
1 tablespoon water
1 tablespoon grated fresh ginger
juice of 1 lemon
½ cup soy sauce
1 scallion, white and green parts, minced

For the salmon:
2 tablespoons Old Bay seasoning
½ teaspoon kosher salt
1 teaspoon sugar
¼ teaspoon cornstarch
4 (8-ounce) salmon fillets
coarsely ground black pepper
1 tablespoon canola oil

1. Heat the oven to 300 degrees. In a small bowl, mix the wasabi powder and water until smooth. Set aside for 10 minutes to enhance the wasabi flavors, then add the remaining sauce ingredients.

2. In a small bowl, combine the Old Bay, salt, sugar, and cornstarch. Rub into the flesh (not the skin) of the salmon. Season with a generous layer of coarsely ground black pepper, pressing the pepper into the salmon.

3. Heat the oil in a nonstick 12-inch oven-proof skillet over medium-high heat. Transfer the salmon to the pan, flesh-side down. Cook without moving for 1 minute, then flip and cook for another minute. Transfer the skillet to the oven; cook 8-10 minutes, or until the thickest part of the salmon reaches an internal temperature of 125 degrees. Serve immediately.

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fish tacos

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For a while there, I made fish tacos more than any other meal. That might only be once a month or so, but for this household, once a month is considered heavy rotation. Unsurprisingly, with that much iteration, the original recipe has gone through some modifications.

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In fact, I now have two versions that I alternate between, an easy weeknight version cooked on the stove, plus a smokier grilled option using a firmer fish. The indoor recipe is similar to the original, except now I like to combine all of the toppings – cabbage, red onion, yogurt-based cilantro-lime sauce – into one slaw before building the tacos, which distributes the flavors better along with taming the onion’s bite and weighing down the cabbage – so you can fit more of it into each taco. The other important tweak is a squeeze of lime juice after the fish cooks, which refreshes the flavor of the marinade.

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When I have more time, I’ll (have Dave) heat the grill, and we’ll cook the fish outside. I like thin tilapia filets for cooking on the stovetop, but something firmer, like halibut, is required for the grill. And if the grill is already hot, I’m definitely going toast the tortillas on there, and I might consider grilling the onions as well.

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Sadly, I don’t make fish tacos as often anymore, because I realized that the tilapia available in my town isn’t sustainably produced. Halibut, my favorite variety for grilling, isn’t sold at all here, so I only get to make that when I buy it in the Big City.  But, catfish is readily available here, and it seems like it would make excellent tacos.  I’ll have to test that out with one – or both – of my new and improved fish taco recipes.

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And if you run out of fish, this recipe works great with shrimp too!

One year ago: Lemon Bars (comparison of 3 recipes)
Two years ago: Cream Cheese Spritz
Three years ago: Strawberry Lemon Sorbet
Four years ago: Snickery Squares

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(Grilled or Pan-Seared) Fish Tacos with Cilantro Lime Slaw

Serves 4

Marinade:
¼ cup lime juice (from 3-4 limes)
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon ground cumin
2 cloves garlic, peeled and smashed
¼ cup minced cilantro, stems and leaves
6 (4 to 5-ounce) tilapia filets if pan-searing; 4 (6-ounce) halibut filets if grilling

Slaw:
2 tablespoons lime juice (from 1-2 limes)
½ small red onion, quartered lengthwise and thinly sliced
¼ teaspoon table salt
⅛ teaspoon ground black pepper
¾ cup Greek yogurt (or a mixture of yogurt and mayonnaise)
¼ cup minced cilantro
½ cabbage, cut into quarters, cored, and sliced thin

For the tacos:
1 tablespoon olive oil (if pan-searing)
1 tablespoon lime juice
8 (5-inch) flour tortillas
other possible toppings: green chile, avocados, cheese, salsa

1. In a medium bowl, combine all of the marinade ingredients, including the fish. Refrigerate 15 minutes.

2. Meanwhile, make the slaw by combining the 2 tablespoons lime juice, red onion, ¼ teaspoon salt, pepper, and yogurt in a large bowl. Add the ¼ cup cilantro and cabbage, folding to evenly coat.

3. To pan-sear the fish: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the fish and cook, without moving, until browned, about 3 minutes. Flip the fish and continue to cook until evenly flaky, an additional 2-3 minutes. To grill the fish: Heat a grill to medium-high. Oil the grill grate; grill the fish for about 8 minutes, turning once halfway through cooking.

4. Using two spoons, shred the fish into bite-size pieces. Pour the remaining lime juice over the fish; toss to combine.  Build the tacos by layering fish, slaw, and desired toppings on tortillas.

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lentil tacos

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While I loved these tacos, the real news here is that I’ve figured out how to soften corn tortillas without requiring a lot of fat or a lot of effort. I’m not saying they’re as good as fried tortillas, but in a healthy pinch, they’ll more than do. They still have the corny flavor I love and hold a generous scoop of gloppy filling, so I’m very pleased.

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I’ve started replacing flour tortillas with corn tortillas, at least for healthy weekday meals, saving the refined flour and partially hydrogenated fat-containing flour tortillas for weekend splurges. (And no, I do not want to make my own tortillas. Even I have limits, especially when the tortillas I can buy in New Mexico taste so good, partially hydrogenated fat notwithstanding.) Not only are they healthier, but they taste better. But I struggled for years with corn tortillas’ tendency to crack when folded, unless they were (deliciously) saturated with oil.

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I’d tried heating them on the grill, but they cracked as soon as they started to cool. I tried wrapping them in foil and heating them in the oven, but that didn’t solve the problem. I tried wrapping them in a damp cloth in a warm oven, which was an improvement, as the tortillas on the top and bottom of the stack were moist enough to fold without cracking, but those in the middle still broke.

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The trick, I’ve found, is to lay a damp dishtowel on a baking sheet, spread the tortillas over it in a single layer, then top with a second damp cloth. Heat the whole configuration in a warm oven while you make your filling. Then take the tortillas out of the oven, remove the top cloth, dollop on your chili-spiced lentils and some traditional-for-good-reason toppings, and dinner is easy, healthy, and delicious.

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One year ago: Brown Rice
Two years ago: Pizza with Figs, Prosciutto, Gorgonzola, Balsamic, and Arugula
Three years ago: Anadama Bread
Four years ago: Marshmallows

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Lentil Tacos (adapted from epicurious via Prevention RD)

Serves 4

With such a soft filling, these tacos really need a topping with some crunch.  I think very thinly sliced cabbage would be perfect, but lettuce would work well too. In a pinch, I’ve used coarsely chopped mung bean sprouts, and that wasn’t bad at all.

2 teaspoons olive oil
1 yellow onion, finely chopped
1 garlic clove, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup dried lentils, rinsed
½ teaspoon salt
2 cups low-sodium vegetable or chicken broth
2 tablespoons minced fresh cilantro
10 taco-sized corn tortillas
toppings: cheese, avocado, salsa, tomato, lettuce

1. In a 3- or 4-quart saucepan, heat the oil over medium heat. Add the onion and sauté, stirring occasionally, until just browned around the edges, about 8 minutes. Add the garlic and spices; cook, stirring constantly, for about a minute, until fragrant. Add the lentils, salt, and broth; cover and simmer for 25-30 minutes, until the lentils are tender. Uncover; simmer for 6-8 minutes, until mixture is thickened. Using a potato masher or wooden spoon, break up some of the lentils. Stir in the cilantro.

2. While the lentils cook, heat the oven to 275 degrees. Arrange a dampened dishtowel on a baking sheet. Spread the tortillas over the towel in a single layer (some overlap is expected), then top with a second dampened dishtowel. Heat in the oven for 10 minutes, until the tortillas are warm and soft.

3. Divide the filling and toppings evenly among the tortillas. Serve immediately.

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poached salmon pasta salad

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It’s a recipe that doesn’t require butter and flour! These have been few and far between around this joint lately (and an unscheduled break didn’t help matters), or at least it would seem that way if your only window into my kitchen was through this blog. We’ve actually been eating dinners that are just as healthy as always (in other words, very healthy on the weekdays, decidedly less so on weekends), but while I was going through my excessive baking phase for a few weeks, I stuck to meals that were familiar and easy, so cooking dinner would minimize the time I had to spend apart from butter and sugar.

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Now that I’ve settled down and slowly stepped away from the mixer, I’m more willing to try new recipes after work. This one was a nice way to get out of the salmon rut I’ve been in. I know I can’t go wrong with pasta and a yogurt-based sauce. This one also has several other ingredients I love, like capers, mustard, and red onion. Since there was no cooking fat in the recipe, I indulged a bit and stirred in some mayonnaise to the sauce in addition to the Greek yogurt.

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I keep trying to serve things in romaine leaves, and it keeps turning out to be a mess. But there are worse things than tangy bites of salmon and pasta falling out of their lettuce cups. There’s no butter or sugar and I didn’t get to use the mixer, but it’ll do.

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One year ago: Lentil Goat Cheese Burgers
Two years ago: Soft Chocolate and Berry Tart
Three years ago: Chicken Artichoke Pesto Calzones
Four years ago: Sushi Rolls

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Poached Salmon Pasta Salad (adapted from An Edible Mosaic via Prevention RD and from Cooks Illustrated’s Poached Salmon recipe)

Serves 6

2 lemons, 1 sliced ¼-inch thick, 1 juiced
3 tablespoons chopped fresh parsley leaves, stems reserved
1 small shallot, minced (about 2 tablespoons)
½ cup dry white wine
½ cup water
4 (8-ounce) salmon fillets, about 1½ inches at the thickest part
Salt
12 ounces dry pasta
½ red onion, minced
1 tablespoon capers
2 teaspoons mustard
1 cup plain Greek yogurt
2 tablespoons mayonnaise

1. Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet. Scatter the parsley stems and minced shallots evenly over the lemon slices; add the water and wine. Place the salmon fillets in the skillet, skin side down on top of the lemon slices; set the pan over high heat and bring the liquid to a simmer. Reduce the heat to medium-low, cover, and cook until the sides of the salmon are opaque but the center of the thickest part is still translucent, 11 to 16 minutes. Remove the pan from the heat and carefully transfer the salmon to a cutting board. When cooled, remove the skin and cut the salmon into bite-sized chunks.

2. Meanwhile, bring a large pot of water to rolling boil over high heat. Add 1 tablespoon of salt and the pasta; cook according to the package instructions. Drain.

3. Combine 2 tablespoons lemon juice, ½ teaspoon salt, the mustard, parsley leaves, capers, yogurt, and mayonnaise in a large bowl. Fold in the pasta and salmon. Serve immediately or chill for several hours.

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