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.
Figs, one of the oldest fruit cultivated and consumed by humans traverses global cultures and complex history. Fresh, dried and preserved figs have carried many a generations through culinary experience of reaping its sweet benefits.
When I saw my parent’s fig ( Anjeer) tree in Kashmir this summer, I was in complete awe. It took my dear friend Imtiaz a fair amount of effort to climb up and get me a basket. My newly planted tree in Virginia seemed dwarfed and needed way too much maintenance.
I am not giving though, my Virginia tree now is freshly fertilized and nurtured and although just a few months old has delivered a few fruit.
When you don’t have enough figs growing, there is always the local market. Beautiful figs were calling me and I brought them home.
This recipe is simple with drained thick yoghurt, toasted walnuts and a drizzle of saffron infused honey. The walnuts and saffron are from Kashmir which are the absolute best. Be careful not to burn the walnuts and just lightly toast them.
Please note that I used drained coconut yoghurt so this version is DF. Experiment to your taste.
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.
Raw or Green banana is just an unripe yellow banana but it is firm and not sweet. It needs to be cooked (boiled or fried) to bring out the taste. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a resistance starch that may help control blood sugar.
It is pretty easy to cook and these cool kebabs and the addition of aromatic herbs and spices helps the banana stand out as the main ingredient.
I used garlic greens since I had them harvested and was looking for ways to use them. You can leave them out if you don’t have them. I did not add a boiled potato as I would normally in veggie kebabs as the consistently looked perfect and I opted to leave the extra starch out.
This consistency should come out something like this:
Walnuts are my favorite tree nuts to use and always remind me of being under a walnut tree in Kashmir trying to bring down the big green raw nuts , breaking them apart and savoring the exquisite white flesh inside. Besides the fabulous taste Walnuts are rich in omega-3 fats and contain higher amounts of antioxidants than most other foods.
A simple salad featuring the beautiful crisp colorful watermelon radish. Tossed with baby kale, walnuts, sprouts, goat cheese and a tangy ginger vinaigrette. Th
This is the first lunch I have made in my re vamped kitchen. It’s been a month of no cooking as the kitchen was gutted and resurrected again…shiny marbly white:) Looks too clean to cook in right now but I am sure I will wear it down.
A trip to restock the kitchen located this beautiful watermelon radish and a sprout mix at the local MOMs organic market. I am still looking for my pots and pans but thought I can certainly do a delicious spring salad.
The dressing is a blend of fresh ginger and miso with rice vinegar and honey.
Watermelon Radish salad with Ginger Miso vinaigrette
It is a sweet sublime pleasure to continue experimenting with food and recipes. Working with your hands, imagination, the sense of smell tastes and optics. Never fails to enrich your soul, like music, like literature, like growing plants, like creating art.
Enough said. I was looking for something to take for my sister as I went to visit her in NY. It had to be decedent yet healthy and energy rich for a avid runner. My inspiration and base recipe come from Lili’s Spirulina energy balls…..just minus the Spirulina. Thank you Lili.
Make these….they travel well, refrigerate well and freeze well ( if you don’t finish them first)
The measurements are listed here for reference, but I usually just add and subtract to get the right consistency.I also like to soak the nuts – soaking will break down the phytic acid and help digest the nuts. Use all organic ingredients to get the best nutrition out of this.
Here is what you need:
1 and 1/2 cup walnuts ( soaked for a few hours and drained )
1 cup dried Apricots ( chopped)
7-8 Mehjool dates ( pitted ad chopped)
1 cup unsweetened coconut flakes
1 tbsp coconut nectar ( or raw honey)
2 tbsp raw cacao pwd
1 tbsp coconut oil
1 tsp Almond meal
1tsp Maca pwd ( optional if you don’t have it)
Extra coconut flakes and Almond meal for rolling
Putting it together:
Could not be simpler. Grind the ingredients using a good food processor until everything comes together in a coarse paste.
Roll the balls with moist hands and then cover with coconut flakes and almond meal you reserved for rolling.