Sunday, May 15, 2011

Steelhead, Arugula, and Ginger Noodles

Claire had the gall to work this Thursday, on our cooking day, can you believe it? I took the opportunity to make some wonderful steelhead, which needs to be served right away and doesn't lend itself to preparation ahead of time. We made 2 large fillets.  Not one single bite left to take over to Claire to try, although she did manage to score a few of my oatmeal raisin cookies at the end of her double shift. I will admit that the Ginger Sesame Noodles don't really fall in the same food genre as the Lemon Mustard Dressing for the Steelhead.  I have a tendency to mix pan-Asian with anything. This doesn't bother me (or anyone else, since there were no noodles left either), but if you prefer a more traditional pairing, consider the green rice from Bang Bang! Here Comes the Chicken or the yellow rice pilaf from Chicken Adobo and Cake Pops instead.

Don't make this if you want leftovers.
Steelhead (or Salmon) with Lemon Mustard Dressing
It's entirely possible that you're supposed to start with the skin side up, but this is how I always do it, and it always turns out fine.  It's so easy to cook fish this way. So so easy.  I rarely get leftovers with this recipe.

Place fish skin-side down on a large baking pan.  Drizzle olive oil (just a little) over the top, and season with good salt.  Broil on high for 4 minutes. Take out of the oven, and using 2 large spatulas, flip the fish over so the skin side is up. Broil again for 3 minutes. Take out and peel the skin off.  Flip the fish (carefully!) onto your  serving platter. The original side that was up should be up again.  Drizzle dressing over the top and serve immediately.

Lemon Mustard Dressing
The dressing recipe is rom Diane Morgan's Salmon:  A Cookbook.  (See below.) We have an autographed copy.  Pete Watson, who delivered 3/4 of my kids, took the author's photo in the back of the book.  You can also use this dressing for asparagus.

1/4 c olive oil
1 tsp grated lemon zest
2 T fresh lemon juice
1/2 heaping teaspoon dijon mustard
1 clove garlic, minced
1/2 tsp sugar
3/4 tsp kosher salt
freshly ground pepper to taste
1/4 c finely minced chives (I used scallions today- it looks greener with the chives)

Whisk together until emulsified.  Drizzle generously over salmon and serve immediately.

Ginger Noodles
A basic side dish.  Make it a full meal by adding either chicken or shrimp. 

1 lb square Chinese noodles (substitute spaghetti if you have to, but it won't be as good)
2 T canola oil
2 c thinly sliced Napa cabbage
1 handful of spinach
1/2 c shredded carrots
1 bunch of scallions, sliced diagonally, very thinly
1 c shitake mushrooms, soaked (you can chop them if you like)
4 cloves garlic, minced
1 T minced ginger root
1/4 c soy sauce
1/2 c water or chicken broth
1 T sesame oil

Boil water and cook the noodles ahead of time, leaving them slightly al dente. Heat a large wok or skillet and add the oil. Throw in the ginger and garlic. Add carrots and Napa cabbage and stir.  Add shitake mushrooms.  Add noodles, then soy sauce and sesame oil.  Add water or chicken broth as needed.  (If you like a thicker gravy with the noodles, stir 1 T of cornstarch into your water/broth before you add it to the noodles.)  Toss in the spinach and green onions and turn off the heat. Sesame seeds for garnish if you want.

Roasted Asparagus
It doesn't have to be complicated. You don't have to peel asparagus. Yes, it will do funny things to your urine. As my dad put it, be glad you're not in the men's restroom at the Michigan Asparagus Growers Association's annual convention.

Make however much you think you can eat.
I can eat a whole pound by myself.
1-2 lbs of asparagus
olive oil
salt and pepper
shredded parmegiano-reggiano cheese

Snap off the tough, white ends of the asparagus. The asparagus will tell you where to snap it. There's a natural bend right at the point where the woody root meets the tender stalk.  Break it there and toss the root. Wash.  Toss with olive oil, just enough to very lightly coat the asparagus.  Lay out on a baking pan. Season with coarse salt and ground pepper.  Broil on low for about 6 minutes, then jostle the asparagus a little so most of the stalks are flipped.  Bake on low for another 6-8 minutes.  The cooking time will depend on how big your stalks are, and how tender you like your asparagus.   Arrange on a serving platter.  Garnish with fresh shredded parmegiano-reggiano cheese.

Oatmeal Raisin Cookies
My husband doesn't even like oatmeal raisin cookies, but he ate a ton of these.  The original recipe calls for dark brown sugar, but I used light brown sugar and a teaspoon of molasses. I baked these on the longer side for a slightly crispier cookie, but if you want a chewier cookie, go with 11-12 minutes.

Whisk together
2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt

1 c unsalted butter, softened
1 c sugar
1 c brown sugar
1 tsp molasses
2 large eggs
2 tsp vanilla

Stir in 
3 c oatmeal
1 1/2 c raisins

Preheat oven to 350 degrees.  Whisk dry ingredients together, set aside. Cream sugar and butter together, then add eggs, molasses, and vanilla.  Stir in the flour mixture until blended well- do not overmix. Add the oats and raisins, stir to incorporate. Place golf ball sized balls of cookie dough about 2 inches apart on a greased cookie pan.  Flatten the balls slightly.  Bake for 12-14 minutes on center rack until golden.  Let cool on pan for 2 minutes, then transfer to cooling rack.

Aaaaah, lunch....
Wish I had a square plate, would have been a nice visual.
Couldn't decide which sandwich I wanted, so I had a bit of both!
For lunch I kept it simple with 2 types of wonderful sandwiches.  For both of these, I used the regular French bread that you get in the grocery store for less than $2-- you know, the kind that you see sticking out of the grocery bag every time someone on TV or in a movie comes home with groceries.  Warm it up in the oven for a few minutes before assembling your sandwich.  I served it with some fresh, unseasoned jicama, cut into french fry sized pieces, and a side salad.  Voila! Lunch is served.

Tilapia Sandwich With Agrodulce
Who hasn't said to themselves:  I need to eat more fish.  I need to eat more deep fried foods.  I need to eat more arugula.  This recipe will kill all 3 birds with one proverbial stone.  The tilapia fillets are frozen-- make the agrodulce while the fish is baking.  Since I started making this relish, I will actually CRAVE arugula. It's that good, I swear it. 

Heat the bread if desired.  Slice the bread lengthwise in half.  Bake the fish fillets, and place in the bread with a heaping spoonful of agrodulce relish.

Agrodulce Relish
This is also great on top of broiled fish fillets, as a dinner entree.  Despite the arugula, this relish is not one bit bitter- it's actually sweet.   Even my kids will eat it. (Well, except for the kid who doesn't like tomatoes.)  

3 T olive oil
1/2 red onion, thinly sliced
2 small ribs celery, finely chopped
2 cloves garlic, minced
1 pint of grape or cherry tomatoes, halved or quartered depending on how big they are
2 T red wine vinegar
1 to 1 1/2 tsp sugar
4 cups arugula, chopped

Heat the oil in a pan, add the garlic and onions.  Add chopped celery, stir. Add the tomatoes.  Add red wine vinegar and sugar.  Add the arugula and stir until it's wilted and well-incorporated. 

Chicken with Roasted Red Pepper and Goat Cheese Sandwiches
My sister brought a rotisserie chicken over, so I sliced off some of the breast meat.  I had a few roasted red peppers (purchased) as well as some leftover roasted red and yellow peppers from the day before.  See Verde Chicken in Red for a roasted mini sweet pepper recipe 

Layer sliced rotisserie chicken, or grilled chicken breast if you have that instead. Layer roasted red pepper, goat cheese crumbles, and thinly sliced basil onto french bread.

Please let me know if you try any of the recipes and have any suggestions or comments!!!

Salmon: A Cookbook
Awesome salmon cookbook.
Rose Brand - Gourmet Chinese Egg Noodles 16 Oz.
We can get this at our local grocery.
Look in the Asian food aisle.

No comments:

Post a Comment