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.

Grilled Peach Bruschetta with Cilantro Pepita Pesto

The other day, my good foodie friend, Grace, came over for dinner. Every few weeks, we get together to talk about what’s rocking our foodie worlds and discuss other bits of life. Our dinner date menus come to fruition when each of us assesses our fridge situation and sees what we have lying around. We text each other our ingredients and come up with a dish. It’s like Chopped, but a whole lot less intense.

This past dinner, she brought over zucchini, corn, and onions, and with my cilantro, jalapeño, goat cheese, and homemade pizza crust, we made some killer grilled pizzas. As far as the pizza goes, I'll leave her to fill you in. She’s an amazing photographer (who just so happened to shoot our wedding), so she took photos of our pizza-making in action. The base of the pizza, however, was this cilantro pepita pesto, a refreshing twist on traditional basil pesto. I used cilantro instead of basil, toasted pepitas (pumpkin seeds) instead of walnuts, lime instead of lemon, and jalapeño for a little fiery kick. Because we were just throwing things together, I didn’t measure anything, but of course regretted it because it was definitely a keeper. I told Grace (and myself) to make it again, this time measuring for posterity’s sake.

Although that grilled pizza is most definitely in the summertime round-up, I wanted to highlight the versatility of this herbaceous, bright, and wee-bit spicy pesto by drizzling it on something different. Considering it played so well off the sweet corn on the pizza, I paired it with just-ripe local peaches that I drizzled with a little olive oil and popped on the grill. Peaches that are too juicy won’t hold up in the heat, so make sure you’re using firmer peaches. I grilled some bread for the base as the peaches were going, slathered on some crème fraîche (although goat cheese would be fantastic here), and drizzled on the pesto to make a delicious summer bruschetta that rivals the tomato and mozzarella standby. This recipe is super duper easy, and the fact that you don’t even have to turn on your oven (or stove) makes it a summer winner in my book.

Grilled Peach Bruschetta with Cilantro Pepita Pesto

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.

Grilled Peach Bruschetta:
1 large peach, firm but just ripe, sliced into 16 slices or 2 smaller peaches, sliced into 8 slices each
1 teaspoon olive oil
4 large slices whole-grain bread
½ cup crème fraîche
Sea salt, to finish

Grill peaches and bread. Heat grill to medium. Allow to preheat for 10 minutes. Toss peach slices with olive oil. Place peach slices and bread on grill. Grill peaches 1 minute on each side or until just soft. You want to get grill marks on the peaches, indicating caramelization and allowing the sweetness to come out, but you don’t want the peaches to become mushy. Remove from heat when done. Grill bread, about 2-3 minutes per side.

Assemble bruschetta. Spread each slice grilled bread with 2 tablespoons crème fraîche. Add peach slices to cover and drizzle with a tablespoon or two of pesto. Sprinkle with sea salt to finish and serve. Enjoy! Makes 4 slices or 2 servings.

*You can use smaller baguette rounds, reducing the amount of topping on each, for party crostini.

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.

Cara Cara and Ginger Cabbage Salad

It is cold out. Bitter even. And I am bringing you a salad. Yes, I am. The other day, I was having a conversation with one of my yoga students who was wondering about incorporating more raw greens in her diet, as she always found it a bit challenging in the colder months. She often tucks into a bowl of warm soup as a way to combat the chilly air. On the one hand, I say, have as much soup as you want! They can be nutrient-dense, filling, and each spoonful feels like a little hug. Have you tried my Broccoli and Curried Carrot Soups yet?! On the other hand, I know exactly what she means about wanting a break from soft textures and homey flavors. The body begins to crave brightness, crunch, and tang. With shorter days, energy levels drop and the mind becomes a little dull. A bowl of soup can certainly make us feel grounded, but what we need is some energizing, something to give us a little pep in the step.

This salad bridges a little bit of both worlds, keeping us rooted with earthy squash and keeping us light and alert with zingy citrus and greens. Cubes of roasted butternut squash get tangled in crunchy cabbage, bright and fresh Asian herbs, and tart and tangy orange slivers. A lime and ginger vinaigrette bring it all together, packing just a hint of spiciness to keep all of the taste buds on their toes and to open up the sinuses in case you are starting to feel a case of the winter time blues.

Cara Cara oranges have the prettiest pink lemonade hue and a subtle tartness that you would not find in most oranges such as a navel or Valencia. However, any orange will do, but I encourage you to give the Cara Cara oranges a try if you have not already. I also suggest a small grapefruit as a substitute, but it will offer a bit more tang. This is delicious as a side dish or as a starter, but I ate it as a lunch one day by tossing in half an avocado, some cooked chicken that I had on hand, and some brown rice.

Cara Cara and Ginger Cabbage Salad

1 small butternut squash, peeled, seeded, and cut into 1/2" cubes or 2 cups roasted cubed butternut squash
1 tablespoon olive oil or coconut oil
1 small yellow onion, peeled and thinly sliced
1/2 small head green cabbage, sliced or shredded thinly (6 cups shredded)
1/4 ounce fresh mint leaves, roughly torn (about 1/4 cup loosely packed)
1/2 ounce fresh basil leaves, roughly torn (about 1/2 cup loosely packed), Thai basil preferred
1 large handful fresh cilantro, roughly torn (about 1 cup loosely packed)
1 Cara Cara orange, peeled, separated into segments, and thinly sliced (**see note below**)
1/2 cup roasted, salted peanuts
salt and pepper, to taste

Ginger and Lime Vinaigrette
1 teaspoon grated fresh ginger
1 garlic clove, finely grated or finely minced
1/5 jalapeno, finely grated on microplane or finely minced..can add more if you like spicy
1 teaspoon honey
1 lime, juiced
1 tablespoon rice vinegar
3 tablespoons vegetable oil or other neutral-tasting oil
salt and pepper, to taste

Roast butternut squash. Preheat oven to 400 degrees. Line baking sheet with parchment paper or Silpat, toss butternut squash with oil and some salt, and place in single layer. Bake for 25-30 minutes or until squash is tender. Remove from oven.

Meanwhile, soak onion slices. Soak thinly sliced onion in bowl of cold water for 5-10 minutes to reduce sharp bite. Drain and set aside.

Prepare vinaigrette. Add all of ingredients to jar, seal, and shake to combine. Alternatively, whisk together in small bowl. Season to taste with salt and pepper.

Add cabbage to large bowl, toss with Ginger and Lime Vinaigrette, massaging dressing gently into cabbage. Toss in drained onions, cooked butternut squash, herbs, orange pieces, and peanuts, tossing everything to combine. Allow to sit at least 20 minutes for flavors to combine. Season to taste with salt and pepper. Enjoy! Makes 4-6 servings as a starter or side dish.

**Note: Cara Cara oranges are a beautiful coral pink color and are slightly more tart than a sweet navel or Valencia orange. If you cannot find a Cara Cara orange, feel free to substitute any orange or even a small grapefruit in its place.

Roasted Carrots and Lemony Millet with Black Garlic and Herbed Yogurt

Carrots are rampant at the farmers' market right now. Tender and sweet, they are begging to be the star of a dish and not just the side show. A few weeks ago, I spotted Izy's beautiful carrot dish on her blog, Top with Cinnamon, and knew I had to recreate a version of it for myself at home. The carrots are left whole, slow roasted until they become fork-tender and a little caramelized, and then topped with an herbacious yogurt sauce spiked with funky black garlic. Now I just happened to have black garlic on hand from a recent market purchase of Obis One black garlic, but I am sure a little minced garlic sauteed slowly in a little olive oil until softened will sweeten and mellow its flavor and make a fine substitute. Or if you have roasted garlic clove on hand, even better. Mix that in for a substitute. I add a bit of brightness to Izy's original version with lemon juice and zest as I love the combination of mint, yogurt, and lemon.

This dish is eye-catching. I served it atop millet tossed with lemon juice, zest, salt, and a glug of good quality extra-virgin olive oil. To make it a meal, add some chunks of avocado and a handful or two of cooked beluga lentils or maybe a hard-boiled egg. This is a great dish that can be made ahead of serving time and can be eaten when the carrots and millet are warm or at room temperature. Just be sure to dollop on the cool yogurt sauce before ready to serve. Millet is a bit finicky as a grain once cooked and chilled in the refrigerator, so sprinkle it with drops of water before reheating so that it becomes soft again.

Roasted Carrots and Lemony Millet with Black Garlic and Herbed Yogurt

Carrots:
1 pound carrots, washed, peeled, and tops removed
2 tablespoons olive oil
salt

Lemony Millet:
1 cup millet
2 cups water
juice of 1 lemon
zest of 1/2 lemon
2 tablespoon extra-virgin olive oil
1/4 teaspoon salt, plus more to taste

Black Garlic and Herbed Yogurt Sauce:
1/4 teaspoon black garlic (about 1 clove), minced (see note)
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup 2% plain Greek yogurt
juice of 1 lemon
zest of 1/2 lemon
1 tablespoon extra-virgin olive oil

For serving:
3 tablespoons pumpkin seeds (pepitas), toasted (see note)
handful of chopped fresh mint, for sprinkling
handful of chopped fresh cilantro, for sprinkling

Roast the carrots. Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper or a Silpat. Toss the carrots with two tablespoons of olive oil and a sprinkling of salt. Mix and spread into an even layer. Cover the pan with foil and place in the oven. Bake for 30 minutes. Remove the foil, turn the carrots, and bake for 15-20 minutes more or until the carrots are fork tender and beginning to brown at the tips. Remove from the oven and set aside.

Prepare the millet. Bring 2 cups of water to a boil in a pot. Add 1/4 teaspoon of salt and the millet and stir. Bring back to a boil and then reduce heat to a simmer. Cover pot and allow to cook on low for 25 minutes. Remove the pot from the heat, leaving it covered, and allow to rest for 10 minutes. Fluff the millet with a fork, add the juice of 1 lemon, the zest of 1/2 lemon, and 2 tablespoons of extra-virgin olive oil. Taste and add more salt if needed.

Prepare the yogurt sauce. In a blender or mini food processor, add all of the ingredients and process until smooth. Taste and adjust for salt, and set aside.

Transfer the millet to a platter. Spread the cooked carrots on top and top with the herbed yogurt sauce. Sprinkle with toasted pumpkin seeds and more fresh herbs. Enjoy! Serves 4 as a main course

Notes:
* as a black garlic substitute, you can use a gently sauteed chopped garlic clove or roasted garlic clove
* to toast pumpkin seeds if you only have raw, heat them in a dry skillet over medium heat for 8-10 minutes or until golden and a little puffed