Mystery Ingredient Club ~ Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise

Using ingredient number two of three, sent to Mystery Ingredient Club members by Michael at Rattlebridge Farm.  (Michael is the creator and host of the club.)

To learn more click the image below:

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I chose to use the Citrus Salt from Cyprus in this recipe from Donna Hay's current magazine edition.  (The original version uses plain sea salt.)





The recipe is very simple and would make a great weeknight dinner as it can be on the table in  less than a half hour.



The sauce is made by blending Wasabi paste with a good quality whole egg mayonnaise and fresh lemon juice. 
The method is to smash the parboiled potatoes with your fingers a little to crush them, drizzle with oil and salt, then roast them on an oiled, shallow rimmed baking sheet  for 10 minutes in a 475ºF/250ºC oven. After the 10 minutes, the seaweed wrapped salmon filets are placed skin side down on the hot baking sheet, (scooting the potatoes to the edge of the pan) then continue roasting the potatoes and salmon together for an additional 8 to 10 minutes.
The filets I used were on the smallish side, so they barely took 6 minutes to cook. (There is carry-over cooking after you remove the pan from the oven.) 
You can make the Wasabi Mayonnaise, and par boil the tiny potatoes  a couple of hours ahead to cut last minute prep time.



I served the salmon with fresh pea sprouts (love those ~ all the flavor of fresh peas, but with a delicate crunch). No prep at all, just rinse them well under cold water and arrange on the plates or platter.
It received a hearty thumbs-up at our table,  and I would definitely make this again.

I've posted the printable recipe over on my  recipe blog ~ click here.
Please hop over to Rattlebridge Farm for The August 2nd edition of Foodie Friday.
Have a wonderful day!
~mari

Slow Roasted Salmon with Fennel & Pomegranate Salsa ~Healthy

Have you ever tried the slow roasting technique to cook fish? 

The method is really simple, just rub the fillets with a little oil (olive oil if possible), place in a shallow baking pan or dish lined with baking parchment or foil, then sprinkle with your seasoning or herb/s of choice.  This time I simply sprinkled with sea salt, 3-color freshly ground pepper, and a light sprinkle of ground cayenne pepper.

The pan with fish goes into a preheated 275˚F oven for 17 to 20 minutes. (Instant-read thermometer should register 125˚F when inserted into the thickest part of the fillet.)  If you don't have an instant read thermometer, the fish should be opaque when tested with a paring knife at the thickest area of salmon.  The results of slow roasting produces unbelievable moistness and great flavor.

 I just love the deep red-orange color of wild Alaskan sockeye salmon; it's good for you ~ naturally rich in Omega-3's, 6's, and vitamin D.  It is healthful, feel good food!

The fish is delicious roasted just that way, with no adornment ~ but I was drawn to the vibrant colors in the salsa so I wanted to try it.

The colorful and healthy salsa goes together in minutes ~ no cooking involved.

Oops, I neglected to add the fresh jalapeno in this pic. Sorry! ;)

The salsa ingredients are fennel bulb, cut into 1/4-inch dice, include bits of the fennel fronds if you like. Pomegranate arils (we used to call them seeds when we were kids), a minced jalapeno pepper without ribs or seeds (adjust this amount according to your tastes and the heat of the pepper), sliced green onions (scallions), chopped fresh cilantro, fresh lime juice, sea salt and fresh ground pepper to taste.

I found the recipe in "Clean Eating" magazine and was immediately drawn to it ~ in the article it was plated with previously cooked brown rice which was made into a fried-rice mixture using very little oil, with the addition of chicken broth, fennel fronds, and additional green onions.

I had haricot vertes on hand  (tiny French string beans), so I steamed them as a side dish instead.

Yes, I would definitely make this again, and even if you don't think you would care for this salsa I hope you'll try the slow roasting method, you can always finish it any way you like.  

Simple to prepare, and easy on the cook as you're preparing the remainder of the meal; this would make a fine dinner party entree because the cooking time is so short and you can prepare the salsa well ahead of time.  If you try it, I hope you enjoy it too!

If you would like a printable version of the recipe come on over to Once Upon a Plate ~ The recipes by clicking HERE.

Thanks for coming by today! xoxo ~mari

Pan Seared Salmon Filets with Toasted Almonds, Blueberries on Spinach with Black Fig Drizzle

I've seen recipes for Salmon presented with the unlikely paring of blueberries before, but none really appealed to me.

However, finding the kitchen overrun with fresh blueberries was encouragement enough to rethink this combination.

I still wasn't able to find a recipe that called out to me, set out to invent my own ~

I devised this simple salad which received THUMBS UP around the table. :)

If you've been following my blog, you know by now that I often "wing it" when it comes to cooking, I love the creativity it provides ~ and this recipe (more of a guideline) is no exception.

The steps are easy ~

Prepare the salad ingredients: rinse and drain baby spinach leaves, sliver as much red onion as you like, wash the blueberries, and toast almond slivers (directions follow.)

In a medium-hot saute pan (big enough to hold salmon filets in one layer), toast almonds in dry pan, stirring often until lightly toasted. Remove from heat and set aside to cool.

In same pan add 2 teaspoons up to 1 Tablespoon or so of olive oil (you can use more but I use as little oil as possible), allow to heat over medium-hot flame.

Lightly salt and pepper (4 to 6 ounce portions ~ one per person) salmon filets, add them to the hot pan and cook turning once about 4 to 6 minutes per side (depending upon thickness of the filets)

When salmon is cooked, arrange on the beds of spinach, add about 1/4 cup of Sweet Black Fig Vinegar* to the pan the filets were cooked in and reduce over medium heat until thick, but still pourable. Drizzle over the spinach leaves and salmon.

I think a Balsamic Vinegar reduction (perhaps sweetened with a little honey) would work just as well.

Sprinkle toasted almonds, slivered red onion, and blueberries over the salad, then enjoy!

* The salad dressing/sauce is simply a reduction of

Cuisine Perels' Black Fig Vinegar it is DELICIOUSLY sweet, and not too tart.

(click to learn more.)


If you would like a PRINTABLE copy of this recipe, please click HERE to go to my recipe blog.


Thank you for stopping by!
I hope you have a healthy and delicious day. :)

xo ~m