A beautiful filet of wild salmon, some fresh organic zucchini and arugula were the inspiration for this plate.
I am always looking to add spices and tastes from my heritage to my cooking when I can.
I also grew up with beautiful large walnuts trees which first gave the succulent raw walnuts which are white in the interior and then the beautiful dried ones that we all know so well. Walnuts are a staple in my pantry, I buy in bulk and keep them in the freezer.
The sauce is a play on the flavors of cumin and mustard to start with and then the flesh spiciness of arugula an garlic pulls it all together. It will stay in the fridge for a while to be used on salads and others dishes during the week so do invest in making a batch.
I have used 3 organic zucchinis so you will have leftovers for the week. The zucchini is inspired by Ayurveda which calls for simple ingredients. I have used clarified butter, cumin, mustard and fresh curry leaves….. the flavor is just amazing
Pat fillets dry with a paper towel. Season on both sides with salt and pepper and set aside.
Run the ingredients for the sauce through the food processor adding water if needed and set aside. I like the taste Feta brings to this sauce but do adjust to your own taste
Chop the zucchini into bite size pieces. In a skillet, add Ghee, cumin seeds, mustard seeds and curry leaves.
When the spice starts to splutter add the cut zucchini and sauté on medium heat until tender. Salt to taste as you go,
Put a cast-iron skillet or heavy pan over high heat. Add grapeseed oil and when the oil is hot the fillets in the pan, flesh side down and let sear for 1 minute. Flip to skin side down and let it cook for 3-4 minutes until the skin is crisp.
To serve, plate the sauce and layer on the zucchini topped with the Salmon.
A healthy recipe bursting with deep flavors of pineapple, tahini and rose harissa spice blend.
Angie’s Healthy Recipe Challenge is on and I am pretty late in thinking about combining leafy greens and pineapple. I like spice in my recipes so pineapple is the perfect sweet to cut through those spices. A wild caught salmon is perfect to showcase the flavors with quinoa, arugula and baby spinach and a perfect tahini dressing.
I used Elaine’s Rose Harissa Blend ( Thank you Elaine!). Do check it out on her blog and the fantastic ways she has used it in many recipes.
A little bit about the dressing….Tahini can be made at home or you can buy the good quality organic tahini in a bottle. Tahini is sesame paste and has fat in it. No additional fat is needed in the dressing. The apple cider vinegar gives it the tartness, pineapple the sweetness and aminos or tamari gives a bit of salt and flavor. This can be stored and used in many dishes that you will make. Top it over falafels, burgers, fritters and anything your heart desires.
So with that said, the pineapple and greens challenge has been well incorporated in this dish 🙂
A kicked up spiced salmon that is so easy and quick to make. Just marinate and bake. I have made it a little fancier by pairing with turnip greens and a pomegranate walnut radish chutney.
This would make a great weeknight night dinner. You make the chutney ahead of time and refrigerate. The greens can be any greens….turnip, spinach, kale or collards and are quick and easy to put together.
I love Salmon but try and stay away from the farm raised version. Do use a wild caught salmon fillet with skin. The marinade is an easy tandoori marinate and I have a added a couple of tablespoons of pomegranate juice to it for sweetness.
The chutney has its inspiration from a Kashmir chutney from which I have diverged. If you want to see the original one with yoghurt, check it out on my blog Walnut and Radish Chutney
Fall vegetables are amazing and full of flavor. Turnips are one or my favorites in this autumn season. I have the basic recipe here but there are a couple of recipes for turnips and greens on my blog that you can use. I found the baby turnips at the farmers market and such delicious greens including spinach, beet greens and radishes.