Scallops over Brussels Sprout and Oyster Mushroom Salad

The last time I bought yellow oyster mushrooms I put them in a stir fry and pretty much killed them, they are so delicate that any bit of movement snaps them in half and hides any flavor that they may be coveting...when I was at the farmers market I asked the fungi guy the best way to prepare these and he said that they are great raw (I frowned because I hate raw mushrooms) but also that he liked to prepare them like ceviche...I thought I would give that idea a try, and I am glad I did!

Raw Brussels Sprout Mushroom Salad

what you need:

brussels sprouts

oyster mushrooms (i used yellow)

sweet pepper 

S&P

Dressing:

1T Olive oil

1tsp Honey

1T Lemon juice

Step 1: Slice the brussels sprouts with a mandolin or with a sharp knife.

Step 2: chop the sweet pepper and simply cut mushrooms off of their base.

Step 3: Mix dressing ingredients and toss with salad, put aside for it to marinate.

Scallops

Step 0: Prep Scallops by rinsing and patting completely dry, dust with S&P on both sides.

Step 1: Heat butter in a saute pan, once the butter is light brown in color add scallops on med. to high heat for about 1-2 min. (or until brown and not sticking too much) flip and cook for about 30 sec. remove from direct heat and allow to cook another 30 sec. remove and place on a paper towel. 

Plating:

Add marinated salad, and place seared scallops on top, dress with a mixture of the same dressing mixture as above with some added herbs.

Pom Prawns

Now this was meant to be a Pom Shrimp cocktail, however when culinary disasters happen you have to roll with them and usually something wayyyyyy better happens, hence Pom Prawns.

These little guys are spicy and savory and I guarantee I will be making them again and again and again. At BBQs,  funerals, other peoples kids things...pretty much anytime I get invited anywhere I might just make these.....hope you guys like them just as much as I did, and if not, more for me!

what you need:

1 lb. farmed sustainable prawns, 
de-shelled leaving the tail and cleared of veins, you know what I mean.

1 C. Pom Wonderful Pomegranate Juice

3 cloves finely chopped garlic

1 T horseradish

1-2 T Sriracha

1/2 T Molasses

pinch cayenne

squeeze of lemon juice

S&P

1 T Butter

Bamboo Skewers

Step 1: Melt Butter and add garlic to sauce pan, once soft add Pom juice, then let the juice reduce (yes I think its about time for rhythms) 

Step 2: Add in Sriracha and molasses bring to boil, add in the rest of the ingredients and simmer for 15 min. whisking till it's somewhat thick, taste- adjust spice to how weak or strong your friends are. Remove from heat and let cool.

keep tasting a season accordingly, I think it spicy...

Step 3: Soak Bamboo skewer for a few moments so that way the tips wont burn when you grill them. Stab (in a gingerly manner) 3 shrimp per skewer. If you are magical like me you might end up with the exact amount of shrimp for your sticks. Lay them flat in a dish and cover with half the amount of sauce (reserve the other half for dipping later), cover and place in the fridge till you beckon them for cooking. 

if you make these in advanced which I recommend (strongly) make sure to rotate them ever so often.

Step 4: Grill, either on a BBQ, in a broiler or on a cast-iron grill pan, about 2 min. per side- make sure what ever you are grilling on has been brushed with EVOO and is very hott!

I clipped one end of the skewer to make them a little less dangerous to my friends.

Step 5: Plate and serve, eat up!

Check out my POM Wonderful dinner party here!

Salmon in a pouch over sauteed green beans with almonds

For me cooking sea food is a big deal now, I used to get whatever pink salmon was at the grocery store, but after research and a human heart, I couldn't eat that 'fish' anymore. Now I make sure to only buy sustainable fish IE wild caught Alaskan King Salmon, yes it will normally run you about $20/lb. but it's worth it and a 4oz. is all you really need.

Personally I believe salmon has started to become like chicken, if you visit a chain restaurant you will know what I mean. Stay away...buy it on sale and freeze it! Here is the Monterey Bay Pocket Guide for Seafood to help assist you with finding the best and most sustainable fish out there.

...Less of good protein is better than oodles of bad protein...words to live by...

Salmon is a Pouch

what you need:

(2) 4oz. wild caught alaskan salmon fillets (tail has less bone if you don't want to deal)

2 cloves garlic, grated

1 lemon zested, cut lemon into thin slices afterwards

Red Pepper julienned

fresh basil leaves

EVOO

S&P

Parchment paper

Step 0: cut parchment into 12" long pieces, set asides. Pre-heat oven to 350˚.

Step 1: Place parchment on a baking sheet and arrange peppers in the center of the parchment put a couple lemon slices on top of peppers.

Step 2: Rinse and pat dry salmon, Place on top of peppers. Liberally sprinkle Salmon with Salt and Pepper, lemon zest, grated garlic and basil leaves. Drizzle a bit of lemon juice and EVOO (drizzle not douse) on top of the salmon.

Step 3: Fold pouches up. Use any technique that comes to mind, just remember you want to have easy access on checking it, making sure some steam can escape.

Step 4: Put in oven and cook for 15-20 min.

Tip: By cooking the salmon on top of the peppers it allows for all of the wonderful Omega 3 Fats to enter, you can do this with most fish and veggie combos.

Sauteed Green Beans

Green Beans

Butter or EVOO

Chopped Raw Almonds

Lemon Slices

Garlic

Step 0: Trim ends of Green Beans and break into 1" pieces.

Step 1: Heat Butter on low in a pan with lemon slices and garlic.

Step 2: Add Green Beans and crank the heat to med. once almost soft add chopped almonds and heat till they turn brown, season to taste.

Plate: Green Beans, Red Pepper and Salmon on top.Eat.

simple salmon cakes with a lemon cucumber arugula salad

so my logic on salmon cakes is this: I love them. But why spend about $15 to hack up a good piece of sustainable salmon for a salmon cakes? So my no canned food is kinda out the window on this one, but you will see no charlie in my kitchen cabinet, only prime canned stuff for this lady. 

This is another kitchen sink type recipe (which I find to be the best type) it is completely flexible, and I have done many variations and never with measuring implements....just check out the photos for a guide.

simple salmon cakes with a lemon cucumber arugula salad

what you need:

a can of (sustainable) salmon

1 egg

some crunchy vegetables:

sweet peppers

celery (leaves and all)

fennel (for flavor)

sesame oil

rice flour
cumin

S&P

red pepper flakes 

Step 0: open can (yes can) and drain the salmon.

Step 1: dice all of the dicable vegetables and toss them into a bowl (equal parts about 1/4 C. each), add the salmon, egg and spices. mix.

(taste before you add the egg to see if the seasonings are where you like them)

 start to heat a skillet (I like cast iron for this) with about 1-2 T. Sesame oil.

Step 2: the tricky part add about 1 T. of rice flour to your mixture you essentially want most the liquid to go away and look more a thick oatmeal than wet cat food....sorry I couldn't resist the two worst visualizations. Just make sure you add a little at a time and not too much you don't want dry cakes either.

should kinda look like this

Step 3: form into patties slightly smaller than the palm of your hand, think slider size all you good 'mericans. Drop onto pre-heated skillet. Cook for about 3-4 min. on each side or till golden brown- be sure to watch the temp and oil, you don't want to cook them too fast or else the flour won't dissipate.

Step 4: and since this was my quick lunch, I used a store bought wildwood organic vegan aioli with some chopped no-sun dried tomatoes to top it off. I will post my simple Aioli recipe on here though the next time I make it.

and since no meal should go lonely on a plate I made a quick lemon cucumber, arugula salad with a simple vinaigrette of EVOO, cider vinegar and mustard.

I think with taking photos I spent under 30min. making this. Next time you are at the store grab a can of salmon and keep for a lunch or dinner that you don't feel like dealing with.