Tag Archives: salmon

Salmon and Spinach Chowder

It’s the time of year for bowl-food. When the weather is grey, wintry and cold, there’s nothing more satisfying then a big bowl of dinner. Steaming hot and full of hearty healthy flavors and ingredients, it’s meant to be eaten with big spoons and napkins to catch the dribbles.

I love to eat chowders year round, especially in the winter when creamy dishes hit the spot. I often add a number of ingredients to my chowder in addition to the requisite fish. While most firm fleshed fish work in chowders, my favorite is salmon. Its buttery oil-rich flesh shines in a creamy stock and is a perfect accompaniment to earthy vegetables, crucifers and greens.

We don’t usually have left-over salmon in our house, since it’s often gobbled up the moment it hits our dinner plates. In the rare occurrence when there is some filets left, I’ll often add them to the next day’s chowder. While this recipe starts with the premise of using raw fish, pre-cooked leftovers work just as well. Considering how expensive salmon can be, this is a great way to get two fabulous meals from one purchase. You just need to be lucky enough to have the leftovers.

Salmon and Spinach Chowder

Feel free to improvise with your greens. Kale or chard may be substituted for the spinach. If you are cauliflower-averse, you can omit it and add extra spinach.

Serves 4

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons all-purpose flour
4 cups water
2 medium yukon gold potatoes, about 3/4 pound, cut into 1/2-inch dice
1 1/2 cups bite-sized cauliflower florets
1 teaspoon paprika
1 teaspoon Tabasco
1 cup heavy cream
1 to 1 1/4 pounds salmon filet, skin and pin-bones removed, cut in 3/4-inch chunks
1 bunch fresh spinach leaves, stems removed, torn into large pieces
Salt
Freshly ground black pepper
Fresh chopped dill

Heat the oil and melt the butter in a large pot over medium heat. Add the onion and sauté until softened, about 2 minutes. Add the flour and cook, stirring, 1 to 2 minutes. Add the water and whisk to blend the flour. Add the potatoes and cauliflower. There should be enough water to cover the vegetables. If not, add more water to cover. Simmer, partially covered, until vegetables are tender, 15 to 20 minutes. Stir in the paprika, Tabasco, and cream. Bring to a simmer. Add the salmon and simmer until cooked (or heated) through. Stir in the spinach and briefly cook until bright green in color and wilted, about 1 minute. Season to taste with salt and pepper. Ladle into soup bowls. Garnish with fresh dill and serve immediately.

Crisp and Smoky Salmon Fish Cakes

fish cake plate tastefood

~ Crisp and Smoky Salmon Fish Cakes with Lemon Chili Yogurt ~

In my eternal search for the perfect fish cake, I have found that the best recipe is packed with fish with little filler and has a robust balance of flavor that pops in the mouth. Ideally, some of the fish should be smoked, which adds a rich depth of flavor and saltiness to the light cakes. Onion, chiles and fresh herbs add sweetness, heat and brightness.

Fish cakes are a great weeknight meal. They may be formed in advance and refrigerated until frying. While I usually begin my fish cakes with uncooked salmon, you can easily add any leftover cooked salmon in the fridge from the night before. I promise there won’t be any leftovers after making these little cakes.

Smoky Salmon Fish Cakes with Lemon Chili Yogurt Sauce

Makes  about 16 (2-inch) diameter cakes

Sauce:
1 cup Greek-style whole milk  yogurt
2 teaspoons Sriracha
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill

Fish cakes:
1 1/2 pounds salmon filets, skinned, pin bones removed
1/4 pounds smoked salmon
1/4 cup Panko bread crumbs, plus 1 1/2 cups for rolling
1/4 cup grated yellow onion
1 small red jalapeno or serrano chile, stemmed, seeded, minced
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh dill
2 tablespoons Greek-style whole milk yogurt
1 tablespoon fresh lemon juice
1 teaspoon Tabasco, to taste
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Vegetable oil for pan frying

To make the sauce, combine all the ingredients, except the dill, in a small bowl.  Stir to combine. (Sauce may be made up to 4 hours before serving.  Cover and refrigerate.) Before serving, stir in the dill.

To make the fish cakes, combine the salmon filets and smoked salmon in the bowl of a food processor. Pulse to chop without over processing – the consistency should be finely chopped without becoming mushy.
Transfer the salmon to a large bowl.  Add 1/4 cup panko breadcrumbs and the remaining ingredients. Stir to combine without overmixing.
Pour the remaining 1 1/2 cup breadcrumbs into a shallow bowl.  Using a soup spoon, scoop out a generous amount of the salmon mixture. With a light hand, carefully form into a plump 2-inch patty. Roll cake in Panko to coat and place on platter, gently pressing to slightly flatten. Repeat with the remaining salmon, adding more breadcrumbs to the bowl as needed. (The patties may be formed up to 4 hours before cooking. Cover loosely with plastic wrap and refrigerate.)

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the fish cakes in batches without overcrowding. Fry until golden brown, turning once, about 3 minutes per side. Transfer cakes to a plate lined with a paper towel to drain; keep warm. Repeat with remaining the salmon mixture. Transfer the cakes to a warm serving platter and garnish with dill or parsley leaves.  Serve with the yogurt sauce.

If you like this, you might enjoy these TasteFood recipes:
Smoky Salmon and Fennel Chowder
Salmon Wrapped in Kale Leaves with Harissa
Shrimp and Veggie Spring Rolls

Fish Cakes

Calling these “fish cakes” really doesn’t do them justice. The “fish” part is right, but “cake” infers flour, fat and eggs with a bread-like crumb. These crispy succulent fish patties have none of that. They are packed with 3 types of fish, fresh herbs and chiles, and just a little filler to hold them together. I’ve combined sweet baby shrimp, salmon and Alaskan smoked halibut in this recipe, but feel free to adjust the quantities of each, so long as you have about 1 1/2 to 1 3/4 pounds in total. I do recommend including smoked fish – it’s flavor adds a certain heartiness and saltiness to these, er, cakes, evoking the seaside on a grey and misty autumn day.

Fish Cakes

Finely chop the fish instead of processing in a food processor. This will ensure a chunky – not pasty – consistency. Makes about 16 (2-inch) cakes.

1 3/4 cups Panko breadcrumbs, divided
1 salmon fillet, about 6 ounces, skin and pin-bones removed, finely chopped
3/4 pound cooked baby shrimp, finely chopped
1/2 pound smoked fish (halibut or salmon), finely chopped
1 red jalapeno chile peppers, stemmed and seeded, finely minced
1/4 cup grated yellow onion, with juices
2 tablespoons fresh lemon juice
2 tablespoons whole milk Greek yogurt or sour cream
1/4 cup finely chopped fresh Italian parsley and/or cilantro leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Sauce:
1 cup whole milk Greek yogurt
1 tablespoon Sriracha, or to taste
1 tablespoon fresh lemon juice
1/4 teaspoon salt

Extra-virgin olive oil

Place 1 1/2 cups breadcrumbs in a shallow bowl. Set aside. Place remaining 1/4 cup breadcrumbs and all of the remaining ingredients in a large bowl. Gently mix to thoroughly combine, without overmixing. With a light hand, carefully form 2-inch patties. Roll in the reserved breadcrumbs to coat and arrange in one layer on a tray or platter. Cover loosely with plastic wrap and refrigerate at least 1 hour and up to 3 hours.
Prepare the sauce: Whisk all of the ingredients together in a small bowl. Keep refrigerated until use.
Fry the fish cakes: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add fish cakes in batches without overcrowding. Fry until brown and crispy on both sides, turning once. Transfer to a plate lined with a paper towel. Keep warm. Serve  with Yogurt Sriracha Sauce.

If you like this, you might enjoy these TasteFood recipes:
Smoky Fennel Salmon Chowder
Cioppino with a Twist
Smoked Mackerel Pate with Horseradish and Dill

Farmer’s Market Provençal Salmon Couscous

~ Salmon, Cherry Tomatoes, Eggplant, Peppers, Leek, Couscous ~

It’s Provençal vegetable season. Peppers, eggplants, squash and tomatoes are impossible to miss (and resist) at the farmer’s market. Tables stacked with teetering piles of gypsy, poblano, Hungarian and myriad chile peppers vie for attention, showing off their glorious colors and funky, gnarly shapes. I pass a table of eggplant where shiny black beauties, the sturdy workhorse of the eggplant family, sit proudly with their brethren: skinny, lilac Chinese no thicker than a fat finger, purple and white zebra-striped Sicilian, baby ball-shaped Thai.  It’s impossible not to pick up too many, simply because they look so pretty. At home, I fill my refrigerator with as much as I can fit and save the prettiest to display in baskets and bowls on our tables.  The challenge is to remember to eat them.

Provençal Salmon Couscous

Any vegetable that you like to roast will work with this recipe, but it’s especially delicious with late summer veggies. Feel free to mix and match to your taste. I roast the vegetables separately from the salmon (except the leek) so that they won’t absorb too much fish flavor while cooking.

Serves 4.

4 thin, small Chinese eggplant, sliced diagonally, 1/2-inch thick (or one medium dark beauty eggplant, cut in 3/4-inch chunks
1 poblano pepper, stemmed and seeded, halved, thinly sliced
1 sweet red bell pepper (or other peppers you might like), stemmed and seeded, halved, thinly sliced
1 cup small cherry tomatoes
2 garlic cloves, minced
Extra-virgin olive oil
Salt
Freshly ground black pepper

1 large leek, white and pale green parts sliced 1/2-inch thick
4 salmon fillets, 6 to 8 ounces each
2 tablespoons, plus 1/4 cup fresh lemon juice
1 tablespoon Sriracha

1 1/2 cups couscous
1 1/4 cups hot water
4 scallions, white parts removed (save for another use), green parts thinly sliced

Prepare:
Heat oven to 375 F (190 C). Toss eggplant, peppers, tomatoes and garlic in a bowl with 2 tablespoons olive oil, 1 teaspoons salt and 1 teaspoon black pepper. Transfer to a baking dish. Bake in oven until vegetables are tender and slightly colored, 45 minutes.

Place leeks in a rectangular baking dish. Nestle the salmon filets between the leeks. Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, Sriracha, 1/2 teaspoon salt, 1/2 teaspoon black pepper in a small bowl. Drizzle over fish and leeks. Using your hands, gently turn the fish and leeks to coat. Place in same oven with the vegetables. Bake until salmon is just cooked through and beginning to color on top, about 30 minutes.

While the salmon is baking, prepare the couscous. Place couscous in a large bowl. Pour hot water over. Add 1/4 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir once or twice. Cover and set aside until liquid is absorbed and couscous is tender, 10 to 15 minutes. Fluff with fork. Stir in scallions.

To serve, spoon the couscous onto a large platter or individual serving plates. Sprinkle the roasted vegetables over the couscous. Place the salmon filets in the center and scatter the leeks around the salmon. Garnish with fresh parsley and serve with lemon wedges.

If you like this, you might enjoy these recipes:
Ratatouille Gratin from TasteFood
Sambal Eggplant from Rasa Malaysia
Oven Roasted Fish with Provençal Vegetables and Basil from TasteFood
Eggplant and Red Pepper Terrine from Simply Recipes
Pasta Provençal with Basil, Tomatoes and Olives from TasteFood

Smoky Salmon and Fennel Chowder

~ Smoky Salmon and Fennel Chowder ~

While most of the country suffers through a heat wave, San Francisco is enjoying a typical Bay area summer, blanketed in misty fog which keeps the temperatures chilly. The skies brighten by mid-day, but the air remains fresh with wind blowing in from the Pacific. I call this chowder weather, and turn to my favorite recipe. I like to make chowder with a variety of thick-fleshed fish, but always include a portion of smoked salmon to add an extra layer of warmth in flavor. In this recipe, smoky rich salmon swims in a creamy broth infused with the delicate whiff of anise from fennel. Its warm, salty, and smoky, transporting me to the seaside. All that’s missing are the cries of seagulls and the distant sound of clanging bouys.

Smoky Salmon and Fennel Chowder
Serves 4

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped, about 1 cup
1 medium fennel bulb, fronds removed and reserved, halved lengthwise, thinly sliced
Salt
2 tablespoons all-purpose flour
4 cups water
1/2 pound russet or yukon potatoes, cut in 1/2 inch pieces
1 1/2 pounds salmon filet, cut in 1/2-inch pieces
1/2 pound warm smoked salmon, flaked
1 cup heavy cream
1 teaspoon freshly ground black pepper

Heat oil and butter in a deep skillet or soup pot. Add onion, fennel and 1 teaspoon salt. Saute until the onion and fennel soften, 2 to 3 minutes. Add flour and cook, stirring, 1 minute. Add water and potatoes. Bring to a boil, then reduce heat and cover. Simmer until potatoes are tender but not too soft, 15 minutes. Stir in salmon, cream and black pepper. Simmer until salmon is cooked through and chowder is hot, 8 to 10 minutes.
Taste for salt – depending on how salty the salmon is,  you may need more. Serve hot, garnished with chopped fennel sprigs and extra pepper.

Salmon Wrapped in Kale Leaves with Harissa

Salmon Kale
~ Salmon Wrapped in Kale with Dill and Harissa ~

In this latest installment of Cooking for your Health, the focus is on promoting health and weight loss without sacrificing the pleasure of good food. Low-fat, nutrient-rich diets do not need to be boring or tasteless. This recipe for Salmon Wrapped in Kale Leaves with Dill and Harissa proves just that. It’s a healthy and delicious meal which will nourish your body and provide essential vitamins, nutrients and protein.  It’s also an easy recipe to prepare, yielding elegant, dinner-party results which will be enjoyed by all, whether they are on a diet or not.

Salmon is a top protein choice low in saturated fat, rich in vitamins B and D, minerals and Omega-3 amino acids. Teamed up with kale, a cruciferous superfood packed with cancer-fighting antioxidants, you have a dream meal that is a nutritional powerhouse and tastes great, too. The earthy kale leaves pair beautifully with rich and buttery salmon. A squirt of harissa and a few frizzy dill sprigs crown the wraps with vibrant heat, color and spice. Eating for your health doesn’t get any better than this.

Baked Salmon and Kale Wraps with Dill and Harissa

A spoonful of homemade harissa brightens this simple recipe. Sriracha may be substituted for the harissa. Serves 4 as a dinner course or 8 as a light lunch.

16 large kale leaves
Salt
Extra-virgin olive oil
1 large bunch dill sprigs with stems
1 lemon, halved
4 thick salmon fillets, about 8 ounces each, halved
Freshly ground black pepper

Harissa or Sriracha sauce

Remove and discard the tough stems and ribs from the kale, leaving the leaves in tact. Bring a large pot of salted water to a boil. Add kale leaves, and blanch briefly, 15 seconds. Transfer to ice water to cool. Drain and dry thoroughly on a kitchen towel.
Preheat oven to 350 F. Coat bottom of a baking pan with olive oil. Select 8 large dill sprigs without stems and set aside. Scatter remaining dill sprigs with stems over bottom of pan. Brush salmon filets with olive oil. Squeeze 1/2 lemon over the salmon. Lightly season all over with salt and pepper. Place salmon on kale leaf. Wrap leaf around salmon. If necessary, use another kale leaf to sufficiently cover.  Arrange the the kale-wrapped salmon over the dill in the baking pan, seam side down. Repeat with remaining salmon and kale. Brush olive oil and squeeze more lemon over the fish. Sprinkle with a little more salt and pepper. Bake in oven until salmon is cooked through, about 30 minutes. Serve warm, garnished with a spoonful of harissa.

If you like this, you might enjoy these TasteFood recipes:
Roasted Salmon with Green Olive Tapenade
Sriracha Baked Salmon and Cauliflower
Kale and Carrot Salad with Pecans and Cranberries
Mushroom Barley Soup with Miso and Kale

Roasted Salmon with Green Olive and Almond Tapenade

I’ll be honest. The real star of this salmon dish is the Green Olive and Almond Tapenade. No offense to the salmon, which is sublime as always.  But, frankly, this tapenade is positively addictive, adding salty, briny brightness and crunch to the buttery salmon. So, if possible, make a double batch of the tapenade. Then you will have extra to smear on a slice of bread or swipe a carrot stick through. You might even find yourself eating it straight up from a bowl with a spoon. I’m speaking from experience.

Roasted Salmon with Green Olive Tapenade

Serves 4.

For the tapenade:
1 1/2 cup pitted green olives
1/4 cup almonds, toasted
2 anchovies, drained
1 garlic clove
2 teaspoons capers
1/2 teaspoon freshly ground black pepper

For the salmon:
4 – 6 to 8 ounce salmon fillets, pin bones removed
2 tablespoons extra-virgin olive oil, plus extra for garnish
Juice of 1/2 lemon
1/2 teaspoon salt

Make the tapenade:
Place all of the ingredients in the bowl of a food processor. Process to a coarse paste. (Tapenade may be made up to two days in advance. Cover and refrigerate. Serve at room temperature.) Makes about 1 1/2 cups.

Make the salmon:
Preheat the oven broiler. Arrange the salmon in one layer in a roasting pan, skin side down. Drizzle with 2 tablespoons oil and lemon juice. Sprinkle with salt. Broil about 6 inches under the broiler until the salmon is cooked through, 8 to 10 minutes. Remove from oven. Transfer to serving plates. Top with a spoonful (or two) of the Green Olive and Almond Tapenade. Drizzle with a little olive oil and additional lemon juice to taste. Serve immediately.

If you like this, you might enjoy these recipes:
Olivada from TasteFood
Artichoke Tapenade from David Lebovitz
Shrimp and Feta Salad from TasteFood
Roasted Red Pepper and Walnut Dip from Healthy Green Kitchen

Salmon Chowder with Cauliflower and Spinach

~ Salmon Chowder  with Cauliflower and Spinach ~

If I had to name one East Coast food I miss the most, it would be a good chowder. Chowder speaks New England to me. It speaks of summer with squeaky sandy beaches radiating heat and rainy days in a firelit pub, crowded fishing harbors with clanging boueys and circling seagulls, and the unmistakable smell of the ocean and seaweed suspended in fog. I moved away from New England 20 years ago, and still feel as though it’s in my bones – especially in the summer when I crave a clam or fish chowder. To satisfy this craving, I’ve learned to make my own. There is nothing more confirming that you are not-in-New-England-anymore, than when you order a “chowder”  in different corners of the world that you call your new home. The results can be dismaying. So, long ago I decided to just figure it out myself.

The fish has varied upon location. In Boston, of course, littleneck clams are the star ingredient. In France, I improvised with tiny vongoles, in England I dabbled with smoked cod, and in Denmark I relied on plentiful salmon. And now, in the Bay area, my favorite remains salmon.  The buttery richness of salmon permeates the broth, adding a pleasant and necessary dimension to the creamy soup. For extra smokiness, I might add a little smoked salmon, but simple salmon will do. I’ve been making chowder for so long now, it’s become a staple in our menu rotation and my kids have grown up eating it, wherever we’ve lived.

Salmon Chowder with Cauliflower and Spinach

Serves 4.

2 tablespoons olive oil or butter
1 medium onion, chopped
2 tablespoons all-purpose flour
4 cups water
2 medium yukon potatoes, cut into 3/4-inch dice
1 1/2 cups coarsely chopped cauliflower florets
2 teaspoons paprika
1 teaspoon Tabasco
1 cup whole milk
1/2 cup heavy cream
1 pound salmon filet, pin-bones removed, raw or pre-cooked
1 bunch fresh spinach leaves, stems removed
Salt
Freshly ground black pepper

Heat oil in a pot over medium heat. Add onion and sauté until translucent, 2 minutes. Add flour and cook, stirring, another 2 minutes. Add water and whisk to blend the flour. Add the potatoes and cauliflower. Simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in paprika, Tabasco, milk and cream. Bring to a boil, and reduce heat. Add salmon and simmer until fish is cooked through if using raw salmon, or heated through if salmon is pre-cooked. Stir in spinach and briefly cook until bright green in color and wilted, 1 minute. Season to taste with salt and pepper. Ladle into soup bowls and serve immediately.

If you like this, you might enjoy these recipes from TasteFood:
Oyster Stew with Chorizo and Spinach
Coconut Shrimp Curry
Cauliflower and Celery Root Soup with Crispy Kale

or these chowder recipes from the food blogs:
Smoky Corn Chowder from the Soup Chick
Rhode Island Clam Chowder from Leite’s Culinaria
Raw Corn Chowder from A Veggie Venture

Kale Wrapped Salmon and Scallop Mousseline with Tomato Coulis

~ Charcutepalooza Challenge #8: Mousseline (and Cinematic Musings) ~

Even Fred Flintstone needs a break from meat now and then. I’ve been eating lots of red meat lately, so I was pleased that this month’s Charcutepalooza challenge presented the option of making a fish or seafood mousseline. What a delightful break from all of the meatiness. If previous challenges invoked the Flintstones, then this challenge was akin to Bambi. As I embarked upon this challenge my vision shifted from a Quentin Tarantino blood and guts filled trailer to a dreamy, gauze-filtered Jane Austen period piece. I pictured a tea party, replete with platters of finger sandwiches and fluffy delicate mousseline, and birds and butterflies fluttering around the garden table.

Yet even Bambi has its dark side. In this case it was the absolute cyclone that hit my kitchen while making and photographing this recipe. (Come to think of it, this seems to happen with most Charcutepalooza challenges). If you saw The Sixth Sense, do you remember the scene where all of the kitchen cabinets are flung open in a moment of fearful suspense? That is the state of my kitchen at this moment – utter disarray, overturned pots and pans, rejected food props, gooey knives, soiled kitchen towels, flung open drawers and doors. I am sure the refrigerator is still ajar, and most likely a few 4-legged gremlins are lurking about. Mighty scary, indeed. So if you will excuse me, I have some cleaning and possible exorcising to do.  Then I will change my clothes and sit down for my Charcutepalooza-Jane Austen inspired tea party.

Kale Wrapped Salmon and Scallop Mousseline with Tomato Coulis

I love kale and frequently pair it with salmon, so I couldn’t resist creating a ribbon of kale to encase the mousseline. As a surprise, I nestled a scallop in the middle of the mousse, which is an optional step. (Note: If you add the scallop it will infuse the salmon mousseline with a lovely sweet and briny flavor).
To pull it all together on the plate I made a simple tomato coulis which adds a bright acidic note to the luxurious mousse. Makes 6.

6 large kale leaves, split in half lengthwise, stems and ribs removed
1 pound salmon filet, skin and pin bones removed, cut in 1 inch chunks
2 egg whites
2 tablespoons finely chopped shallots
2 tablespoons chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
3 sea scallops, halved horizontally
Tomato Coulis (recipe below)

Bring a large pot of salted water to a rolling boil. Add kale leaves and blanch 15 seconds. Remove with tongs and shock under cold water. Lay flat on a kitchen towel and pat dry.
Combine salmon, egg whites, shallots, dill, salt and pepper in a bowl of a food processor. Process until completely smooth. Transfer salmon to a bowl and refrigerate 30 minutes.
Preheat oven to 300 F. (160 C.) Lightly oil (6) 3/4 cup ramekins. Carefully line the sides of the ramekins with the kale leaves. Remove salmon from refrigerator. Fold in 1/2 cup whipping cream. Return salmon to refrigerator. Whip remaining 1/2 cup cream in bowl of electric mixer until soft peaks form. Fold into salmon mixture. Spoon half of the salmon mixture into the ramekins. Nestle a scallop half in center of salmon. Top with remaining salmon.
Place ramekins in a baking pan. Fill the pan with enough boiling water to come halfway up sides of ramekins. Cover with buttered parchment. Bake in oven until puffed, firm and cooked through, about 35 minutes. (A toothpick will come clean when inserted in the middle).
Remove ramekins from oven and water bath. Invert onto a serving plate. Drizzle Tomato Coulis around the mousselines. Garnish with dill and lemon.

Tomato Coulis
Makes about 1 cup

1 pound ripe plum tomatoes
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

Make shallow incisions around the stem with a paring knife and scoop out the stem. With same knife, make a shallow X-incision in bottom of tomato. Bring a saucepan of water to a rolling boil.  Plunge tomato into water for 10 seconds.  Remove and submerge in a bowl of ice water. Remove the cooled tomato from the water.  Peel away skin. To seed the tomato, cut the tomato in half.  Use your fingers to scoop out seeds and remove the core.
Combine tomatoes and olive oil in bowl of food processor.  Process until smooth.  Add salt and pepper. Let stand at room temperature for one hour before serving.  (Can be made one day in advance.  Cover and refrigerate.)  Serve at room temperature.

What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and partnering with Food52 and Punk Domestics. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman‘s bestselling cookbook Charcuterie.

Sriracha Baked Salmon and Cauliflower

Salmon, cauliflower, sriracha and a little parsley.

Salmon, cauliflower and sriracha come together beautifully in this easy
and healthy recipe. The heat of the sriracha is tamed by baking, while it amplifies the flavors of the salmon and cauliflower. It’s delicious as is, or serve it with a dollop of Roasted Pepper and Sriracha Sauce. Can you tell that I love sriracha?

Sriracha Salmon and Cauliflower
Serves 4

2 tablespoons olive oil
2 teaspoons sriracha
1 salmon filet, 1 1/2 – 2 pounds
1 small cauliflower, trimmed, broken into florets
Salt
Freshly ground black pepper
Fresh parsley for garnish

Preheat oven to 350 F. Whisk olive oil and sriracha together in a small bowl. Arrange salmon in a baking pan. Brush with the sriracha oil.
Slice cauliflower florets in 1/4 inch pieces and place in a bowl. Pour remaining oil over the cauliflower and toss to coat. Scatter the cauliflower around the salmon. Sprinkle salmon and cauliflower with salt and pepper.
Bake in oven until salmon is cooked through, about 30 minutes, depending on thickness of the fish. Garnish with parsley. Serve with Sriracha Roasted Pepper Sauce.

Roasted Pepper and Sriracha Sauce
1 large red bell pepper, roasted, skinned
1 tablespoon olive oil
2 teaspoons sriracha
1/4 teaspoon salt, or to taste

Combine all of the ingredients in a bowl of a food processor. Puree to form a smooth sauce.

If you like this, you might enjoy these recipes:
Baked Salmon with Fennel, Mustard and Tarragon from TasteFood
Spiced Carrot Croquettes with Yogurt Sriracha Sauce from TasteFood
Sriracha Cabbage Slaw from Viet World Kitchen
Sriracha Deviled Eggs from Kalyn’s Kitchen
Brussel Sprouts with Sriracha, Honey and Lime from Not Derby Pie