Smoked Salmon and Pesto Pizza

I've said it before and I'll say it again: I love pizza. And just because I can no longer enjoy the traditional, delicious gluten-filled kind does not mean I plan to it give up. Pizza is really just an excuse to eat bread (gluten-filled or gluten free) smothered with any number of delicious ingredients, most important of which is usually cheese. A traditional Margherita pizza of fresh tomatoes, mozzarella and basil is perfect in its simplicity and highlights the quality of the ingredients used. Try eating a pizza made with a poor-quality canned sauce and rubbery, shredded mozzarella after you've had one with fresh tomatoes, fresh mozzarella and a simple garnish of torn basil. Virtually impossible. If I was forced to only eat pizza Margherita for the rest of my life, I would definitely be a happy girl.

However, I do not have such restrictions, which means I have the wonderful opportunity to eat any type of pizza I want. I've experimented with different kinds of toppings (mushrooms and caramelized onions for example), new cheeses, and a variety of crusts. Now that I am gluten free, I've been trying to find a crust that tastes as much like a regular, gluten-filled crust as possible. For this most recent pizza, I used a mix from Bob's Red Mill that worked great. It was harder to work with than a gluten crust, but once I got it to cover the pan, it cooked up beatuifully. The crust and bottom of the pie crisped up nicely and the dough was a perfect balance of soft and chewy. Definitely worth a try for those gluten free folks out there.

Since I'd read a lot of great reviews of this particular crust, I was pretty sure it would be good enough to eat. The toppings, on the other hand, I wasn't as sure about. I had done a search for smoked salmon pizza on Epicurious because, for some reason, I really wanted smoked salmon. I found a couple that paired the salmon with pesto, which peaked my interest. I love pesto and I love smoked salmon so I went for it. The entire time I was making the pizza, however, I was planning my escape plan of a quick run down to Tyler's Taproom. I should probably have more confidence in myself, but every cook - no matter how good or experienced - has off days and I was afraid this might be mine.

However, my fears were totally unnecessary. The combination of creamy ricotta and pesto went perfectly with the smokey, salty taste of the salmon. Neither of the two flavors overwhelmed the other but worked together to create a very different kind of pizza. If you aren't a fan of smoked salmon, or just can't bring yourself to put it on pizza, give this pizza a try anyway and either leave the salmon off altogether or replace it with some sliced veggies or pepperoni. The ricotta, pesto blend works as a great alternative to the traditional tomato sauce, regardless of what you put on top. Make your own pesto or whip this pizza up in no time with your favorite store-bought kind.

Smoked Salmon and Pesto Pizza

• 1 12-16 inch pizza crust (follow recipe or package instructions for cooking)
• 3/4 cup pesto (recipe follows)
• 3/4 part-skim ricotta cheese
• 4 oz smoked salmon
• 5 basil leaves, for garnish

Preheat oven to 450˚F (oven temperature may vary, depending on crust).
If raw, pre-cook pizza for about 10 minutes without toppings.
In a small bowl, mix pesto and ricotta cheese till fully combined.
Spread mixture over entire pizza, leaving a small crust at the border.
Cook for an additional 8-10 minutes, until spread is fully heated through.
Top hot pizza with smoked salmon pieces and torn basil leaves.

Arugula and Basil Pesto

• 4 cups arugula (about 3 large handfuls)
• 1 cup loosely packed basil leaves
• 3 tbsp lightly toasted, blanched almonds
• 3 tbsp Parmesan cheese
• 3/4 cup olive oil (or so)
• 1 tbsp lemon juice (about 1/2 lemon)
• Salt and pepper

In a food processor, pulse to combine arugula, basil, almonds and Parmesan.
With blade running, stream in enough olive oil to bring everything together and make a sauce. You want it looser than a paste.
Stir in lemon juice and salt and pepper to taste.

For a printable recipe click here

Mediterranean Baked Fish

Sorrento, Italian coastline. Courtesy of my hubs

I love all sorts of ethnic food. How cool is it that you can sit in your own kitchen/living room/dining room and enjoy the tastes of Japan, India, Mexico, anywhere really? I know it doesn't make up for not actually being there but unfortunately most of us cannot jet off to Japan when we want authentic sushi or Thailand for really good pad Thai. Although I love the spiciness of real Mexican food and the combination of sweet/salty/sour flavors in many Asian dishes, my favorite region for food is definitely the Mediterranean. I might even say that my everyday food is actually Mediterranean based and everything else stems from there. I say Mediterranean because I don't mean just Italian or Spanish or Greek. But the foods I love most, and the ways of preparing them, come from these countries.

One of my favorite things about the food in Florence when I lived there as an undergrad was how simple everything was but still so incredibly delicious. The key to those dishes, and most things made in that region of the world, is the quality of the ingredients. If you use the very best fresh mozzarella and tomatoes only when they're in season you will get a pizza that is unlike any other. Not to mention those incredibly hot wood burning ovens they use, but that's a different subject altogether. No matter where I ate, in Florence and throughout the Mediterranean, it didn't matter if the restaurant was a tiny cafe with only a bar and a few small tables or a fine dining restaurant with their own wine cellar, everywhere used only fresh, whole ingredients that were in season. The seafood was caught locally, the cheese made by a nearby farm and the herbs were probably picked from the chef's personal garden. Part of this is due to the wonderful climate of the Mediterranean--another reason why I love it, of course. They are blessed with warm temperatures and warm waters that produce great food almost year round.

I don't necessarily want to pack up and move to Italy or Spain--although, believe me, I have definitely thought about it--but I do try to bring some of those flavors and values into my own kitchen. For me, there are few things better than ripe summer tomatoes, fresh mozzarella and hand-picked basil, but only when they are actually in season. Try a caprese salad in the winter with hard, tasteless tomatoes and you'll want to cry. Or I do anyway. My point is, if you take a few simple ingredients and treat them with care, you can almost always produce a delicious meal. Those who live in the Mediterranean have also created some of the perfect combinations of flavors, which I've played with in a number of my recipes. The aforementioned tomato and basil combo is always a great one; as is tomatoes, feta and cucumbers; lemon, basil, and Parmesan is another one (think pesto, yum); and not to leave out the Spanish, what about the delicious salty sweet combo of prosciutto and melon.

I could go on and on. But instead, I will leave you with a super simple fish recipe that is inspired by some Mediterranean flavors and the wonderful value of spending more time eating, drinking good wine and enjoying life than doing dishes. Because everything is wrapped up in foil, all you do is throw it out when you're done, with little to no clean up needed after eating. I used catfish for my baked fish as it was fresh that day but any white fish would work: cod, flounder, grouper. Just adjust the cooking time based on the thickness of the fish.

Mediterranean Baked Fish (serves 4)

• 4 fish fillets, 4-6 oz each
• 1 tbsp lemon juice (from 1/2 lemon)
• 1 15 oz can diced tomatoes
• 2-3 garlic cloves, smashed and peeled
• 6-8 large basil leaves, torn
• 3-4 sprigs of fresh thyme
• 1 tbsp (or more) olive oil
• Salt and pepper

Preheat oven to 350F.
Tear a large sheet of aluminum foil and lay it on a baking sheet with each side folded up to catch any liquid.
Place each fillet on the foil; they can be touching but don't overlap.
Season each fillet with salt and pepper.
Squeeze the lemon juice over the fillets.
Drain the tomatoes, removing as much of the extra liquid as possible.
Spread them over the fish and add garlic, basil and thyme.
Pour olive oil over everything and season with a bit more salt and pepper.
Tear another large sheet of aluminum foil.
Place it over the fish and seal each edge by tightly folding the aluminum foil.
The baking sheet is to catch any accidental drips but most of the liquid should stay in the foil pouch.
Bake the fish until it is opaque throughout and flakes easily, about 20 minutes for thin catfish and up to 30 or 35 for thicker grouper or cod.
Remove the top layer of foil carefully, discard the garlic cloves and thyme stems.
Serve each fillet with a portion of tomatoes and basil on top.
Garnish with additional chopped basil if desired.

For a printable recipe click here


Mediterranean Baked Catfish

Salmon with Blueberry Sauce

I love blueberries. During the summer when they're in season, I eat them just about every morning over cereal. Lucky for me, blueberries are one of the world's superfoods. They are super healthy and full of things like antioxidants that help prevent cancer and other great anti-aging properties. Although I love blueberries in their pure natural state, I was intrigued when I ran across this recipe in Bon Appetit Magazine for grilled salmon with a simple blueberry sauce. Generally people think of fruit as a sweet ingredient only, usually used in desserts. But I love using fruit in savory dishes as well (peach salsas, roasted pears with pork, etc.), so this blueberry sauce was something I definitely wanted to try. I was a bit worried that it would be too sweet but the vinegar and spices balance the sweetness of the berries perfectly. The salmon also has enough flavor on its own to stand up well to bold flavors of the sauce. We ended up putting some sauce on the whole meal--brown rice and sauteed snap peas--since it was that good. Blueberries will be available in abundance for a bit longer so give this recipe a try while they're still at their peak.

Salmon with Blueberry Sauce

• 1 tablespoon olive oil, plus a bit for the salmon
• 1 large shallot, thinly sliced
• 1 clove garlic, minced
• 1/4 tsp dried thyme, divided
• 1/4 tsp ground allspice, divided
• 1 cup fresh blueberries
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• Salt and pepper
• 4 6-7 oz salmon fillets or steaks, with skin
• 3 tablespoons fresh mint, thinly sliced

In a large pan, heat 1 tbsp olive oil over medium heat.
Saute the shallots till softened, about 5 minutes.
Add garlic, about 1/4 tsp salt, 1/8 tsp dried thyme, 1/8 tsp allspice and a pinch of black pepper. Cook until fragrant, 30 seconds to 1 minute.
Add blueberries, 1/4 cup water and balsamic vinegar. Smash the blueberries with the back of a fork and stir to combine.
Simmer until sauce thickens, stirring often, about 5-6 minutes.
Adjust seasonings and remove from heat. Stir in 2 tbsps mint before serving.
Heat a grill pan or large skillet over medium heat. Brush with a thin layer of oil.
Season both sides of the salmon with salt and pepper and the remaining 1/8 tsp of thyme and allspice.
Cook the salmon, skin side down, until the skin is crisp, about 4 minutes.
Flip over and continue cooking until desired doneness, about 4 minutes for medium rare or continue until it's opaque in the center.
Spoon the sauce over the salmon fillets and sprinkle with the remaining mint.

For a printable recipe click here

Whole Trout with Cherry Tomato Wine Sauce

Whole fish can be somewhat intimidating. For some people the head, complete with eyes, is an absolute deal breaker. But if you can get past the fact that whole fish actually looks like a fish, it can be a simple dish to prepare that tastes great and looks super fancy. Whole trout is not always available at the supermarket but when it is, they have already done most of the work for you by removing the innards and scales. A true fish market will always have whole fish available and will usually do as much butchering as you like.

If you do not want to work with whole fish, this dish would work great with trout or red snapper fillets, with the tomato and wine sauce making it a unique dish. Just season the fillets with salt and pepper and pan sear them, finishing with a squeeze of lemon juice. The tomato sauce could also be served over grilled chicken as a simple way to elevate an otherwise plain meal.

Whole Trout with Cherry Tomato Wine Sauce

• 2 whole Rainbow Trout (or any similar small fish), about 1.5 lbs total
• 1 lemon
• 2 tbsp olive oil, divided
• 1 small shallot, diced small
• 1-2 garlic cloves, crushed and peeled
• 1 pint cherry tomatoes, halved
• 3-4 fresh thyme sprigs
• 1/2 cup dry white wine
• Salt and pepper

Preheat a broiler. Line a large baking sheet with aluminum foil and spray with cooking spray.
Rinse off the fish and pat dry. Rub inside and out with about 1 tbsp of olive oil.
Season the fish inside and out with salt and pepper.
Thinly slice half of the lemon into rounds and place them in the center cavities of the two fish.
Broil the fish for about 5 minutes on each side, until fish flakes and is fully cooked.
Squeeze the remaining lemon half over the cooked fish before serving.
Meanwhile, heat the remaining tablespoon of olive oil in a large pan over medium heat.
Begin the sauce by sauteing the shallots and garlic cloves until fragrant, a couple of minutes.
Add the cherry tomatoes and thyme sprigs. Season with salt and pepper.
Allow the cherry tomatoes to cook down for about 5 minutes.
Add the white wine to the pan and cook down for another 5-8 minutes.
Adjust the seasoning and serve the sauce alongside the trout.

For a printable recipe click here

Ceviche de Pescado (Fish Ceviche)

Nothing, in my opinion, beats fresh seafood eaten at the beach. There's something about smelling the ocean air and hearing the crash of the waves that makes seafood--or any food for that matter--taste so much better. I am also just happier in general when I am at the beach and in the sun. I was lucky enough to spend the last few days on the beach in Mexico and I definitely ate my fair share of fresh seafood. Although I can't quite recreate the sounds and smells of the beach, I like to make some of my favorite dishes from the beach and Mexico when I'm at home to keep those good feelings for as long as possible. This fish ceviche is an easy way to recreate the fresh tastes of seafood and citrus that are so popular throughout Mexico and the Caribbean. Ceviche is seafood marinated in citrus and is made in a variety of ways in different countries. The acid in the citrus "cooks" the seafood. Because this is a relatively slow process, it is best to marinate the fish for several hours or overnight to ensure that the citrus fully penetrates the meat. To speed the process, shellfish and shrimp can be quickly blanched before being marinated. This recipe uses thin white fish (I used tilapia), which will fully cook overnight. I made this particular ceviche for my cooking final in school, so the martini glass was for presentation. If you're serving guests, martini glasses make for festive containers but bowls would also work as you want to include some of the juices with the fish. Shrimp could also be used in place of the fish but I would recommend blanching it in boiling water for 30 seconds to 1 minute. You can also add any variety of chopped vegetables to the fish, such as onions and bell peppers. Different countries garnish their ceviches with any number of things, such as tortilla chips, popcorn, lettuce or avocado. Choose any garnish you like and enjoy this taste of the beach.

Fish Ceviche

• 12 oz white fish, such as tilapia, cut into 1/2 x 1 inch strips
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 garlic clove, minced
• 1 serrano chile, seeded and minced
• dash of hot pepper sauce
• 1 tsp parsley, chopped
• 1 tsp cilantro, chopped
• 1/4 cup green onion, minced (white section and 1 inch of green)

Soak the fish in lightly salted water for 1 hour; drain and rinse well.
Mix the citrus juices, olive oil, salt, garlic, chile and hot pepper sauce together in a small bowl.
In a small plastic zipped bag, combine the fish and the marinade.
Mix well and seal, removing as much air as possible.
Lay flat and refrigerate for at least 6 hours or overnight.
When the fish is cooked (opaque throughout), add the parsley, cilantro and green onions.
Add a squeeze of lime and pinch of salt if needed.
Serve the fish with a few tablespoons of the marinade and any garnishes you like.

For a printable recipe click here

Teriyaki Glazed Fish with Ginger Rice

I absolutely love Asian food of almost all varieties...Japanese (especially sushi!), Thai, Chinese, Vietnamese, you name it. Although I haven't attempted to make sushi at home (yet), I do like to experiment with Asian flavors in a lot of the dishes I make. The flavors of soy, sesame, ginger, etc. are all great to play around with and can work to make some simple and delicious meals. Because I tend to make a lot of stirfry dishes served over rice, I tend to think of the rice as merely a sponge to soak up the sauce. But recently I've been experimenting with making rice unique and delicious in its own right. Since this teriyaki fish doesn't have a sauce to pour over top, making the rice very flavorful was important. I was very pleased with the results and it didn't take much more effort than the usual pot of cooked rice. The grated ginger in the teriyaki glaze complements the infused ginger flavor in the rice. Both the fish and the rice have a nice balance of sweetness, from the teriyaki and pineapple juice respectively, with the strong, almost spicy taste of fresh ginger. The lime in the teriyaki glaze acts to brighten the sauce up and works great with the light texture of the fish. I used Mahi-Mahi but any firm white fish would work such as Grouper, Sea Bass, or Black Cod. To go along with the fish and rice, I made sauteed broccolini and mushrooms. The recipe for that dish can be found here. 

Teriyaki Glazed Fish

• 1/3 cup low-sodium teriyaki sauce
• 1/2 tbsp grated fresh ginger
• 1 tsp grated lime zest
• 1 tablespoon fresh lime juice
• 1.5 pounds Mahi-Mahi fillets

In a small pan, heat teriyaki sauce over low heat.
Stir in grated ginger and lime zest. For these, I highly recommend using a microplane as it makes the job much easier. It's also just a great tool to have in the kitchen.
Let the sauce simmer for a few minutes to extract the flavors of the ginger and lime.
Remove from the heat and stir in the lime juice.
Season the fish with salt and pepper.
Generously spread the glaze over the fish.
Place the fish, skin side down, on a foil-lined baking sheet.
Broil directly under the heat for about 8 minutes, or until the fish is cooked through.

Ginger Rice

• 2 inches ginger root, peeled and chopped into large pieces
• 1 cup (8 fl oz) pineapple juice (or 1 x 6 oz can with a little water)
• 1 1/4 cups water
• 1 cup brown rice
• pinch of salt

In a saucepan, combine all ingredients.
Cover and bring to a boil.
Reduce heat to low and cook for about 25-30 minutes, until all liquid is absorbed.
Fluff with a fork.

For a printable recipe click here

Mustard and Honey Salmon with Spiced Brown Rice Pilaf

One of my first posts on this blog was about salmon and, to be honest, I haven't made it a lot since then. It's often on the more expensive side at the fish counter and I generally just don't think to buy it. Fortunately, it was on special this weekend and I'm really glad I picked some up. This preparation tastes very different from the earlier recipe but is made in a similarly easy fashion. I also highly recommend serving it with the brown rice pilaf as the flavors compliment each other nicely. The pilaf would also be a great side dish to any meat, as it has a lot more flavor than plain brown rice. Adding a touch of cayenne pepper to the rice gives it some heat that balances well with the sweetness of the mustard and honey glaze on the salmon. I like my salmon on the medium rare side but cook it to your own liking by leaving it in the pan a bit longer. Add a nice vegetable like roasted broccoli and you have a great meal in only about 30 minutes.

Mustard and Honey Glazed Salmon

• 4 tbsp dijon mustard
• 3 tbsp honey
• 1/2 tsp cumin
• 1/2 tsp cider vinegar
• salt and pepper
• 1/2 tbsp olive oil
  
• 4, 4-6 oz salmon fillets, skin on

Mix together mustard, honey, cumin and vinegar in a small bowl. Season with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Brush mustard mixture all over salmon.
Put salmon in the hot pan, skin side down.
Cook for 4-5 minutes, until skin is crisp and salmon begins to cook.
Flip over and cook until salmon reaches your desired doneness.

Spiced Brown Rice Pilaf

• 1 small shallot, diced small
• 1 tbsp olive oil
• 1 cup brown rice
• 1 tsp cumin
• Dash of cayenne pepper
• 2 1/4 cups low-sodium chicken broth
• Salt

Heat olive oil in a saucepan with a lid.
Saute shallots for a few minutes to begin cooking, without browning them.
Add rice, cooking for another couple of minutes, stirring to ensure all of the rice is coated in oil.
Season with cumin, cayenne pepper and a pinch of salt.
Pour in chicken broth and bring to a boil.
Turn the rice down to low, cover and simmer for about 30 minutes. (Check instructions on package as different brands vary in cooking time).
Fluff with a fork and check seasoning.

For a printable recipe click here


Mustard and Honey Glazed Salmon

A Simple Yet Gourmet Meal at Home

Preparing a special meal for a loved one or guests shouldn't keep you from actually spending time with those people. We often tend to equate elegant meals with hours of work in the kitchen, often at the expense of enjoying the food and company ourselves. I made this dinner for Valentine's Day but any special occasion would be appropriate and it can easily be made for two, four or six people. It's not only elegant enough to serve for a special dinner but it allows you to enjoy a glass of wine with the appetizer and spend only a few minutes to finish the cooking before the meal is ready to serve.

For the appetizer, heat a mix of olives in a small saute pan with a few drops of olive oil, the zest of one lemon, a few sprigs of thyme and a pinch of red pepper flakes. Warming the olives adds a special touch to this simple appetizer. Serve them immediately with a good cheese and crisp crackers. I chose one of my favorite cheeses, Pecorino Romano, a hard and salty Italian cheese. To compliment these salty flavors, pair them with a crisp rose, such as Tavel from the Rhone Valley of France. This dark colored rose is dry enough to drink throughout the meal, with enough fruit to balance the saltiness of the olives and cheese. Roses also pair well with tuna, which is a strong enough fish to hold up to both whites and reds.


While your enjoying this simple spread, preheat your oven to 450F for the asparagus. When the oven is preheated, trim the ends and toss in olive oil and salt and pepper. Spread them in one layer onto a baking sheet and roast for about 15 minutes. Roasting gives them a deep, nutty flavor with slightly crispy edges.

As the asparagus are roasting, heat a grill pan or a large saute pan over medium heat. Coat with a thin layer of olive oil. Season both sides of the tuna steaks (about 6-8 oz per person) with salt and pepper. I like my tuna just barely seared with the middle still raw. For this, you need to only cook each side for about a minute, depending on the thickness of the tuna. If you wanted it cooked through more, leave it on each side for a few minutes. Good sushi-grade tuna is usually available at most grocery stores or Whole Foods markets. It's pricier than some fish but definitely worth it for the quality. I squeezed a bit of lemon juice over each piece when it was done cooking and that's all it needs.

On the stove, next to the tuna, bring 3 cups of chicken stock to a simmer. Slowly pour in one cup of polenta, stirring constantly until it's thick and creamy. This takes less than a minute. After incorporating the polenta into the stock, stir in 1/4 cup parmesan cheese and black pepper to taste.

By now, the asparagus should be done and everything should be plated and served immediately. Not only will this meal impress your guests, but you will have only spent about 15 minutes in the kitchen. This way you can make a great dinner and actually get to enjoy it too! So pour another glass of rose, toast your special occasion (or just each other), and dig in!

Conquering my fear of Salmon

Salmon is one of those foods that doctors, magazines and health gurus tell you to eat. It's full of healthy omega-3s and all that but it can definitely be intimidating if you aren't used to cooking it. I decided to give it a try and was very pleased with the results. So if you like salmon, I highly recommend giving it a try at home. It's much cheaper than ordering it at a fancy seafood restaurant and actually isn't as hard to prepare as I had thought.

The following recipe is my take on one of Bobby Flay's recipes in his cookbook Boy Gets Grill. It was super easy and absolutely delicious. By cooking the salmon on the stovetop, I was able to monitor the doneness of the fish. I prefer my salmon very lightly cooked and this was an easy way to prevent overcooking. But feel free to cook to your desired doneness.

The vinaigrette came from what I had on hand and the tangy sweetness paired perfectly with the spiciness of the salmon. It even tasted good on the couscous and asparagus I made with the salmon! So don't let this impressive fish scare you away. Making it at home is easy, delicious, and definitely good for you.

Vinaigrette:

• 3 T red wine vinegar
• 2 T dijon mustard, regular or coarse grain works
• 2 T honey
• 1/2 c olive oil
• Salt and pepper

Add all ingredients together in a sealed container and shake well.

Salmon (with skin on):

Dust the flesh of the salmon with jerk seasoning (any variety will do) and some black pepper. Heat a small amount of oil in a skillet. When oil is fairly hot, put salmon in skin side down for about 5 minutes. Allow the skin to get fully crispy (it tastes much better this way) and then flip the salmon. Cook for another 5 minutes or longer depending on how done you want it. The spices will get crisp as well and create a crust on the salmon. Serve with the vinaigrette and any sides you like. Enjoy!

For a printable recipe click here