Sweet Smoky Salmon with Cauliflower and Cilantro Pesto

I don't know how I don't have a fish recipe on this blog. Actually, scratch that. I do. It's not that I don't love fish. I do, but I don't cook a whole lot of it at home—for a few reasons. One, I can't stand the thought (and smell!) of fish wrappers sitting in the trash until trash night. Two, I'm always afraid I'm going to mess up a beautiful piece of expensive fish. Grains and beans, on the other hand, are virtually impossible to mess up and if I do, I won't be crying over the few dollars I wasted. And three, I have a hard time finding a reliable source of good-quality, sustainable fish. But fish is just so good for you and delicious, that I wanted to change the lack of fish in my life.

Recently,  I discovered a source of sustainable wild-caught salmon that I was happy with (hello there Wild Alaska Direct!), and the recipe wheels got to turning. I wanted something for the grill as the weather is just starting to warm up, but I also tested it on a George Foreman grill thingy. Does anyone but meal still use those? I haven't tested it on a plain skillet, but I can't see why that wouldn't work. You'll still get that smoky-caramelized action going on which is exactly what you're looking for.

The cilantro pepita pesto is a beauty itself. I've drizzled it on a slew of other things, and I have it here on the blog on my Grilled Peach Bruschetta. (Really though, bookmark that one for beach season because it is amazing.). I saute onion, add cauliflower to cook until tender, and then brighten it all up with cilantro pesto. I served this with brown rice, but any grain will do.  

Smoky Chili Salmon with Cauliflower and Cilantro Pepita Pesto

4 sustainably caught salmon fillets
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
2 teaspoons honey or maple syrup
1 teaspoon olive oil
generous pinch of sea salt

1 tablespoon olive oil
1 red onion, halved and thinly sliced
1 medium head cauliflower
¼ cup water
Cilantro Pepita Pesto, recipe follows
Salt and pepper, to taste

¼ cup pumpkin seeds, toasted for serving
1 lemon, cut into wedges for serving
Cooked brown rice or other grain for serving

Preheat grill to medium high. Make salmon rub. Mix spices, honey, olive oil, and salt in small bowl until combined. Lay salmon skin side down and generously rub top of each with mixture, pressing into salmon to adhere. When grill is ready, place salmon skin side down and grill, covered, for 8-10 minutes depending on your grill and hot spots. When you think salmon is almost done, flip and allow to cook for just a minute or so to get nice grill marks on the salmon. If using a George Foreman, the salmon will take about 5 minutes and will not need to be flipped since it's cooking from both sides. Remove from heat and allow to rest 5 minutes.

To cook cauliflower, heat 1 tablespoon olive oil in large skillet over medium high heat. Add onion and sauté until just softened and golden on the edges, 5-7 minutes. Add cauliflower, a generous pinch of salt, and 1/4 cup water, stirring to combine. Cover and allow cauliflower to steam for 7-8 minutes or until cauliflower is tender. Remove cover and cook until cauliflower begins to caramelize and liquid has evaporated. Remove from heat, dollop in 1/3 cup of pesto to start and stirring to distribute. Season to taste with salt and pepper and add more pesto if desired.

To serve, place salmon atop rice and cauliflower, adding toasted pumpkin seeds, a lemon slice and passing extra pesto if desired. Serves 4.

Cilantro Pepita Pesto:
½ jalapeño, seeds removed for less spicy variation
Generous 2 cups loosely packed fresh cilantro
3 tablespoons pepitas (pumpkin seeds), lightly toasted
2 garlic cloves
1 lime, juiced and zest of ½ lime
¼ cup extra-virgin olive oil (for a richer pesto, you can add a little pumpkin seed oil instead of olive oil)
Salt and pepper, to taste

Add everything to a food processor or blender, and blend until smooth, scraping down sides as necessary. Add salt and pepper, to taste. Makes about ½ cup.

Winter Toast, 3 Ways

In my fourth and final contribution to Terrain's blog, I talk toast. More specifically, I talk about how it can actually be part of a whole foods diet. (In case you missed the other three posts, you can see them here, here, and here.) We're wired to think of bread and bad, just like we're wired to think of pasta as bad. But, I'm here to show you that one, life's to short to say no to bread—good bread, that is—and two, the health factor of your toast all depends on what you're topping your bread with. 

I'm most definitely a peanut butter and banana fan, and I love a coconut butter and avocado toast, but I also love layering on vegetables for a nutritious kick. I don't need to tell you that there's something so satisfying about biting into a piece of perfectly toasted bread. But if you're someone who eschews toast because of its carb count, etc. I want you to just start to think about how it may not be so bad after all. That sugar spike that comes with eating bread is diminished when it's a nutty whole grain bread and when it's topped with healthy fats and fiber-rich foods. 

For some inspiration on how to do toast in this last month of winter, head over to Terrain's blog to check out the recipes! 

What are some of your favorite ways to do toast?

Roasted Cauliflower Salad

I took a little break from the blog. Not because I do not love spending time on this space, but because I chose to soak up those face-to-face moments with some loved ones rather than get out the camera, open up my screen, or lose myself on the keyboard. I did not stop cooking. Far from it, but the meals were a little haphazard, thrown together with the odds and ends from things in the fridge and the freezer. I dug up beans and grains that I had frozen an unknown number of months ago, tossed frozen pesto that I had made when basil was ubiquitous into soup made of vegetables past their prime. We ate out quite a bit, savoring that time with family and friends rather than fretting over a grocery list or a dirty kitchen. I have thought about sharing my "real life" moments with you on Instagram, but there are quite a few reasons why it never seems to happen. For one, I enjoy the freedom of having my phone tucked away in my bag or in another room of the house, especially when I am with real live breathing people right in front of me. I am also a slow poke at posting on social media of any kind, so I fear that it would take away from me being able to participate in conversation or being able to hold my newborn nephew (!) or make cupcakes with my two-year-old niece. Being present in those intimate moments is so much more valuable than hashtagging the moment for all to see.

That being said, I always love it when other people post their real life moments. Social media can be deceptive. It makes us question how we are living our lives. While it can be inspiring in many ways, it can also leave us feeling a bit disappointed when it seems like everyone else is living a perfect little existence. If we are not careful, it creates a new version of "keeping up with the Joneses." Our Friday night was spent reorganizing the basement, cleaning up after a sick kitty, and watching YouTube videos while everyone on Instagram seemed to be hosting the most beautiful dinner party with the most beautiful people in the most beautiful house with the most beautiful place setting. That is not to say that I do not also love those types of posts. I very much do in fact! Who does not want to share their best moments? Social media allows us to curate that best image of ourselves- not just the image we want others to perceive, but what we want to see in ourselves. We choose what we let out and what we keep in. It just begs reminding that a picture or a post tells only one part of one person's story. There is a lot more to be had behind the screen.

In my social media adventures for this site, I aim to keep it authentic by posting things that I actually eat. Of course, I only post a handful of things that I make and consume. Again, these are just snippets of my life- part of a much, much larger whole. Do all of these dishes look exactly like I serve them up in my kitchen when it is time to eat? Not really. Or at least not always. A little effort certainly goes into styling my dishes, but that part is fun for me. If I were to photograph my dishes as they usually appear on my dinner plate, with poor lighting, all in a heap, I do not think I would inspire anyone to get in the kitchen and eat more plants. And that after all, is my goal. Just like makeup can enhance a woman's natural beauty, a little styling and fantastic lighting can bring out the beauty of these whole foods while still keeping it real.

This brings me to this Roasted Cauliflower Salad. I made this several weeks ago, and it is a beauty. It is also really scrumptious and perfect as the weather just starts to warm. It hits all of those notes of earthy and sweet, herbaceous and bright. If you cannot find pomegranate seeds for that little bit of sweet tang, feel free to substitute golden raisins or currants. You will miss the crunch, but the walnuts will keep you digging in for more. You could certainly toss this with some cooked grains or pasta for a make ahead lunch, toss it in a hummus-filled pita for a satisfying sandwich, or just stand over the bowl and grab it by the forkful as you figure out what you are cooking next.

Roasted Cauliflower Salad

1 medium head cauliflower, leaves removed and thinly sliced and broken into small florets
2 tablespoons olive oil
1 15 ounce can chickpeas (or 1 1/2 cups cooked)
1 large handful cilantro leaves, roughly chopped
1 large handful Italian parsley leaves, roughly chopped
1/2 cup chopped walnuts, toasted
1/2 pomegranate, seeds removed (white pith removed) (see note*)
3 tablespoons Simple Lemon Vinaigrette (recipe below)
salt and pepper, to taste

Roast cauliflower. Preheat oven to 400º Fahrenheit. Line baking sheet with Silpat or parchment paper. Toss cauliflower with oil and a generous sprinkling of salt and pepper. Spread in a single layer as best you can. Roast for 25-30 minutes or until golden brown, tossing once while cooking. When done, allow to cool for 10 minutes.

In a large bowl, combine remaining ingredients, except dressing. Add warm cauliflower to bowl and toss with dressing and all of the other ingredients. Season to taste with salt and pepper. Serve at room temperature or chilled. Makes 4-6 servings.

*To remove seeds from a pomegranate, first slice pomegranate in half across its equator. Fill a large wide bowl about 1/4 of the way with water. Holding one pomegranate half above the bowl with the seeds facing the water, whack the back of the pomegranate with a wooden spoon. The seeds will splash into the water and the white part will float to the surface. Discard the bitter pith and drain the seeds to be used in the salad or for something else.

Simple Lemon Vinaigrette

1 garlic clove, minced
1/4 cup fresh lemon juice or juice of 2 lemons
finely grated zest of 1/4 lemon
1/3 cup + 1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
3/4 teaspoon honey or maple syrup
1/4 teaspoon salt, plus more to taste
freshly ground black pepper, to taste

Add all ingredients to a jar and shake. Season to taste with salt and pepper. Makes about ½ cup dressing and lasts about 1 week in the refrigerator.

One Pan Roasted Grape and Cauliflower Salad with Aged Cheddar

I think my absolute favorite way to enjoy cauliflower is by roasting it. The only problem is that it shrinks down so much! A full pan becomes half a pan. On more than one occasion, the whole head of cauliflower that was meant to be part of a bigger dish, once roasted with olive oil and salt, has ended up in my belly before anything else could be done with it. I know I am not the only one with a cauliflower munching problem. What if movie theaters had the option that instead of popcorn, you could get a big bag of roasted cauliflower? I think that would get me to go to the movies more often...

Now imagine roasting cauliflower with grapes. The cauliflower becomes golden and nutty, and the grapes get a little sweeter, a little juicier. Sunflower seeds get tossed on the pan just to get toasty. While everything is still warm, some sharp aged cheddar gets sprinkled on top and just starts to melt. Heaped over some greens with a Dijon-based vinaigrette, you have a delicious, easy salad and only one pan to clean.

One Pan Roasted Grape and Cauliflower Salad with Aged Cheddar

1 medium head cauliflower, cut into small florets
1 1/4 cup red seedless grapes, washed
2 teaspoons honey
1 1/2 tablespoons olive oil
salt and pepper, to taste
1/4 cup raw sunflower seeds
1 cup grated extra-sharp cheddar cheese (I used Cabot extra-sharp)
1 head red leaf lettuce, leaves washed and dried

Dressing:
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
scant 1/4 teaspoon salt
freshly ground black pepper

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat. Mix cauliflower, grapes, honey, olive oil, a pinch of salt and pepper on baking sheet. Spread out in even layer and bake for 25 minutes. At 25 minutes, sprinkle sunflower seeds all over pan and continue baking for 5-8 minutes or until cauliflower turns golden and sunflower seeds get toasty. Remove pan from heat and sprinkle hot pan with grated cheese and allow it to melt.

Meanwhile, make dressing. Whisk dressing ingredients in small bowl or add to jar and shake. Taste and adjust salt and pepper.

Lightly dress lettuce with 3/4 of the dressing. Top the lettuce with the cheesy, warm cauliflower and grape mixture. Drizzle all with the remaining dressing and serve. Enjoy! Serves 4 as a starter or 2 as a main.

Cauliflower and Asian Pear Soup with Ginger

October has been a funky month. Lots of new things are going on, all of which are exciting, but I just do not know where the time goes some days. And with the days getting shorter, I feel like I am racing it to sunset. I am a morning person, always more productive in those early hours than at night. When the sun sets, I set. Lately that means I have been sinking into the couch indulging in cookbooks and cooking magazines, soaking up all of the inspiration I can.

I often get asked where my recipes come from. I wish I had a concise explanation, but it is wonderfully complicated. I have been cooking for years, and after many failures (edible and inedible ones) in the kitchen, I have started to figure out what flavor combinations work. That experimentation combined with exploring new restaurants and reading all sorts of cookbooks, magazines, and nowadays, blogs, I have compiled a robust mental library of recipe templates- food combinations that may work, and it comes down to the actual testing and cooking of a recipe to get it just right.

I have a difficult time not modifying recipes I dog-ear. I think this little change would be better suited for my tastes, or I modify because I do not have the exact ingredients listed on hand and make some substitutions. That said, I know that recipe writers work hard at their job perfecting the measurements and ingredients that they believe will make their dish deliciously memorable. I do that here on the blog, but that does not mean that modifications to the recipe are not welcome. They are totally invited! After all, I am just trying to inspire people to get into the kitchen and have a little fun.

This brings me to this little soup combo. Cauliflower and Asian pear may not seem like the most natural combination, but think how well cauliflower pairs with something sweet like golden raisins or sweeter spices and curries. Asian pears lend a honey-like sweetness that I accentuate with just a bit of honey in the little relish that tops this soup for textural contrast. Of course, if you are vegan, maple syrup makes a fine substitute. Cinnamon and ginger are warming and subtle in the background. Potatoes thicken and smooth it all out without cream. The soup can be eaten without the relish, but it is quite yummy. So tasty, in fact, it could be doubled or tripled to serve atop lightly dressed lettuce leaves or mixed into cooked grains or even some lentils the following day.

Cauliflower and Asian Pear Soup with Ginger

Soup:
2 tablespoons olive oil
1 medium onion, chopped
2 1/2 teaspoons minced fresh ginger
2 garlic cloves, minced
1/2 Asian pear, chopped (other 1/2 used for relish)
1/2 teaspoon ground cinnamon
1 head cauliflower, about 2 lb., leaves removed and chopped into florets (1 cup florets reserved for relish below)
2 small Yukon gold potatoes, peeled and chopped
1 red chili, top removed, sliced in half and seeds removed but left mostly whole
3 cups water
salt and pepper, to taste
Cauliflower, Asian Pear, and Pepita Relish, for serving (recipe below)

Make soup. Heat 2 tablespoons olive oil over medium-high heat. Add onions and cook until soft and translucent, about 5-8 minutes. Add minced ginger, garlic, Asian pear, and ground cinnamon and cook for 1 one minute or until fragrant. Add cauliflower, potatoes, red chili, a generous pinch of salt, and stir. Add 3 cups of water, bring to boil, and reduce heat, cover, and simmer for about 25 minutes or until cauliflower and potatoes are tender.

Meanwhile, make the relish.

When vegetables are cooked, remove pot from heat. Remove chili from pot. (Don't forget this step or you end up with a hot sauce in soup form- trust me). Add mixture to blender (carefully!) and puree in batches, adjusting salt and pepper as necessary. Return soup to pot to warm through. Serve with relish and enjoy! Serves 4-5 people.

Cauliflower, Asian Pear, and Pepita Relish:
1 tablespoon olive oil
1 cup reserved cauliflower florets, chopped finely
1 teaspoon honey (maple syrup, if vegan)
1 teaspoon white wine vinegar
1/2 reserved Asian pear, diced
1/4 cup pepitas (pumpkin seeds), toasted until golden and puffed
2 teaspoons extra-virgin olive oil
salt and pepper, to taste

Heat olive oil over medium heat. Add cauliflower and pinch of salt saute until tender and golden, about 8-10 minutes. Add honey and vinegar to pan, and remove mixture from heat to cool. Mix remaining ingredients in small bowl, adjust seasoning, and add cauliflower when cool. Spoon atop soup or eat by the spoonful.