I’m a big believer in garlic. If you follow my recipes on this blog, this fact has probably become pretty clear. If it’s not dessert, it usually has garlic in it. That being said, this salmon is an extreme version. Garlic is front and center and this recipe is not for those who are not wanting their breath to smell at least a little bit like garlic the next day. But it’s worth it–so good for your immune system and the perfect amount of bite to balance out the buttery flavor of a quality piece of salmon.
3/4 lb. wild caught salmon ( I used a particularly delicious piece of wild alaskan sockeye that I got at whole foods in Seattle- if you’re local, go get it!!)
3-4 large cloves of garlic, roughly chopped
1 Tbs. soy sauce or tamari
1 Tbs. Olive oil
Freshly ground black pepper
1/2 medium lemon
Preheat oven to 350. Use 1 tsp. of the olive oil to oil the bottom of a pyrex baking dish. Unwrap your salmon and pat it dry with a paper towel. You could definitely use the soy sauce, garlic and olive oil to marinate the fish, but I’ve found it to be unnecessary when the quality of the fish is good. Instead, simply lay the salmon in the oiled pan and rub the remaining olive oil on top. Pour the soy sauce on top of that and rub that in as well. Finally, press the chopped garlic on top of the salmon and sprinkle with as much pepper as you like. Bake for 20-30 minutes until flaky all over. Take out of the oven and top with a squeeze of lemon. Serve with mustard or aioli.
Serves 2 generously.
I love eggs. I love them for breakfast, for brunch, for lunch, for dinner. I love them prepared any which way. My go to breakfast is a fried egg over potatoes and other veggies or a scramble with whatever I have in the fridge. Yesterday morning I mixed up my usual plain eggs by adding turmeric. I didn’t mean to put in as much turmeric as I did (the spice jar didn’t have a shaker top and my attempts to gingerly shake out just a bit failed), but it turned out to be a happy accident. The eggs turn a deep yellow orange and the caramelized onions and tomatoes really balance the unique nuttiness and warmth of the turmeric. With the anti-inflammatory properties of turmeric, the healthy fat from the avocado and good quality eggs, this is a fast and simple meal that feels good any time of day!
1/2 medium onion, thinly slice
1 tsp. olive oil
salt and pepper
1/4 tsp. chili flakes
3/4 tsp. turmeric
1/2 tsp. honey or sugar
1/2 tsp. balsamic vinegar
1 medium tomato, chopped
2 eggs (preferably organic and free range)
2 Tbs. cream, half and half or milk
1/2 large avocado
Heat olive oil over medium high in a medium frying pan. Add onions and cook 5 minutes, stirring every minute or so, until they start to become translucent. Season with a generous pinch of salt and pepper, the chili flakes and turmeric. Stir well. Add honey or sugar (whichever flavor you prefer–I use honey) and the balsamic. This will help with the caramelization process. You might be wondering if the flavors of turmeric and balsamic vinegar clash. I get it. It sounds weird. But I promise it isn’t. Cook down for 2-3 minutes and add the tomato. Crack the eggs into a medium bowl, add the dairy of your choice (or a dairy alternative if you want) and whisk well. Pour the eggs over the onions and tomatoes in the pan. Let sit for 30 seconds before beginning to scramble gently. Fold the eggs around for about a minute, or until done. Top with avocado. Enjoy!
Serves 1. Or 2 as a snack :).
This is my favorite chicken dish right now and one I’ve been perfecting for a while. It can be warm and wintery but it’s not so stew-like that it won’t work for a summer night alongside a green salad. I really enjoy the way this meal tastes with quinoa, especially because it’s a little hard to tell where the whole grain mustard stops and the quinoa begins, but you can serve it atop rice or cous cous or another favorite grain, or skip the grain altogether. I think the best part about this is that it is basically as easy to make for four people as it is to make for eight. So an instant dinner party is next to effortless!
4 large chicken thighs (preferable organic and free range)
2 Tbs. olive oil
2 Tbs. unsalted butter
1 medium yellow onion, thinly sliced
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
sea salt and pepper
1 tsp. balsamic vinegar
1 tsp. sugar
3/4 cup white wine (whatever you have on hand works. even red will work in a pinch)
2 Tbs. water
3 heaping Tbs. whole grain dijon mustard
2 Tbs. whole milk yogurt
2 cups cooked quinoa
In a large stock pot over medium high heat, meal 1 Tbs. butter and 1 Tbs. olive oil. Brown the thigh for 3-4 minutes on each side until they begin to turn golden. Salt and pepper generously on each side. For my measurement inclined friends, I would say about half a teaspoon of each, distributed between the four thighs. Remove the thighs with tongs and set aside on a plate.
Add the remaining 1 Tbs. butter and 1 Tbs. oil to the pot and let melt. Add the onions and stir well. Add the thyme, oregano and red pepper flakes along with salt and pepper to taste. Let the onions cook down over medium high heat for 2 minutes. Then add the balsamic and sugar and stir. Let cook another 5-7 minutes, stirring every minute, until onions become translucent and start to caramelize. Pour in the wine and stir well to cook off anything that might be sticking to the bottom of the pot.
Add the chicken thighs back in to the pot with the onion mixture. Add the water. Bring to a simmer then turn down to low, cover and let cook 30-35 minutes until thigh meat is dark and well cooked. Remove the lid, turn up to medium, and simmer slightly for an additional 2-3 minutes. Turn down to low and stir in the mustard and yogurt.
Turn off the heat. Serve over quinoa, making sure to get plenty of the saucy onions!
Happy August!! Stone fruit is in its full glory here in Seattle. This is a quick and easy dessert that can stand alone or go atop vanilla ice cream or fresh whipped cream. It also pairs well with my favorite lemon curd tart! Impress your friends with the sultry summer flavors of lemon and lavender.
6-7 large organic nectarines (except not those varieties that were recalled from California!–though hopefully this is no longer an issue)
1/4 cup limoncello (you can buy this at specialty liquor stores or you can make your own)
1 Tbs. slightly dried lavender, chopped (go walk around your neighborhood and find a big lavender plant. If you’re in Seattle this will only take approx. 2 minutes. Bring home a few sprigs and tie them up to dry a big–just for about a day.)
Wash your nectarines and use a paring knife to cut them into bite-size chunks. Place the chopped nectarines in a medium sized pot over med-high heat. Add the limoncello. Bring the mixture to a slight boil. Stir in the lavender and turn the heat down to med-low. Cover and let cook 15 minutes. Remove the cover and cook another 5 minutes. Let cool.