Rinse and Repeat

Aside from having the occasional relentless sushi craving, at which time I could easily devour four maki rolls by my lonesome, seafood has not been a mainstay in my repertoire as of late. Don’t get me wrong – I’ve cooked plenty of seafood dishes, cephalopods included, but it’s been quite a while.

Does the oyster-shuckin’ day even count?! And if not, then it’s been almost a year since seafood has had a presence here – yikaroonies! Needless to say, that has got to be remedied.

Because here’s the deal – here’s my beef with seafood: you have to plan for it. Yeah, I know, that’s not normally a problem for me at all; I plan what days of the week my hair gets washed, for cryin’ out loud. But when I cook fish, I want it to be fresh as all get out. I want it to smell like the sea, and I want to buy it as close to when I hope to prepare it as possible – a day apart, tops. That’s where I run into an issue because I like to buy groceries on Sunday in the early afternoon, with hopes of eating any fish I’d purchase on Monday (don’t forget – Sundays are for the big time-consuming meals). Now, if anything goes awry on Monday, say a last minute plan with a friend, or a husband working late, or maybe I get a wild hair up my ass to finally go for a run after work (which, when the mood strikes, I must take advantage of said urge), the plans for fish-cooking are ruined.

You still with me? Because this is real life – I had to toss a couple of lovely halibut fillets into the freezer a few weeks ago because the Monday cooking didn’t happen, and cooking that same fish on Tuesday seemed like such a travesty. And yeah, it’s not like I wasted the fish and threw it away, but still – frozen halibut just isn’t the same.

You may be sensing some degree of stubbornness on my part, and that’s spot on. But this time around, I did bend the rules just a tad. I stuck to my regular method of purchasing fish on Sunday. When Monday rolled around, I stuck to my plans of cooking that night. Of course, Chris tried to throw a wrench into my plan and work late, but I just snacked and waited patiently, vowing not to ruin my fish this time. At the last minute, I decided to cook half of the fish (only 2 fillets), so that I could – get this – cook the other two on Tuesday night (because another issue I have with fish is that leftover fish tastes like poo, and that’s not good for anyone). Yeah, I know – crazy, huh?! But here’s where it gets even crazier – it was still just as good on Tuesday.

I’m sure the red pepper and harissa pesto that was nestled under those perfectly-cooked fillets helped in the taste area, but the point of my story is a point you’re not going to hear me make too often: I was wrong. (ps – you might want to do a screenshot of this page before I update this post and delete that sentence.)

With that point out of the way, maybe I can slowly work a weekly seafood dish back into my weekly cooking, like we used to do back in the day. We’ll see how it goes…

In the meantime though, take yourself to the grocery store on Sunday (or Monday, if you’re feeling frisky) and buy the prettiest pink wild Alaskan (sustainable) salmon you can find, as well as the remainder of the ingredients for the pesto. If you can’t find harissa, you can use tomato paste, which is what the original recipe used – I just wanted more spice in my life. Come straight home from work on Monday and cook half of the fish, one for you and one for your lucky guest. Whip up the pesto while the grill does the rest of the work. Eat said fish, and thank yourself for such a lovely dinner.

Rinse, and repeat on Tuesday.

Salmon with Red Pepper-Harissa Pesto
adapted from Cooking Light, October 2011; serves 4

time commitment: 15 minutes (enough time to toss some edamame into the microwave for steaming in which case you’d have a full freakin’ dinner!)

printable version

ingredients
4 6-oz wild Alaskan salmon fillets
3/4 t salt, divided
cooking spray
3 medium-sized bottled roasted red peppers, rinsed & drained
1-2 T bottled harissa
1 t olive oil
1/4 c blanched almonds
1 garlic clove

instructions
heat grill pan over med-hi heat. sprinkle fish with salt. coat pan with cooking spray. grilled fish for ~4 minutes on each side, until fish flakes easily (I like to leave some of the middle less cooked, as it cooks a little after it’s taken off the grill).

meanwhile, combine remaining salt and other ingredients in a small food processor or blender, and blend until smooth. serve pesto with fish.

Getting Fresh

Now that the big secret’s out, we can get back to this backlog of recipes I’ve been wanting to talk about for ages but wasn’t able to since there’s been about ten thousand things on my mind.

And let there be no doubt, there are still at least 9,000 things on my mind, but nonetheless, enough space has been cleared in my brain where I can talk about food again. Cooking it is another thing, but fortunately I have a pretty big backlog.

I don’t know about you, but one of the first things that comes to my mind when I think of California (my future state of residence!!) is all the fresh food. The words fresh and local will be a little different in the Golden State than here in the Midwest – word on the street is that people grow oranges, and lemons, and maybe even avocados there! I’m hoping real hard to land a place with a lemon tree in the backyard, and if not, you best believe I might plant one myself, even with my horrible track record of growing things.

This is certainly a recipe that should fit well into any season, but it’s usually in January or so when I really crave something light and fresh in between all the stews and chili. Plus, with having a constant meat rotation with the CSA, I find that I need a good excuse to have some fresh fish that isn’t something coming from my freezer. This is a good, easy answer to all of those things.

And I never turn down a taco, or an avocado, or salmon for that matter. All things that make moving to the West Coast even more exciting, if truth be told.

Chipotle-Rubbed Salmon Tacos
Adapted from Food & Wine, March 2010; serves 4

time commitment: ~30 minutes

printable version

ingredients
salsa
1 Granny Smith apple—peeled and small-diced
1/2 cucumber—peeled, seeded, and small-diced
1/2 small red onion, small-diced
1/2 small red bell pepper, small-diced
1 1/2 T champagne vinegar
1 1/2 t sugar
salt

2 T mayonnaise
2 t fresh lime juice
2 t chipotle chile powder
2 t finely grated orange zest
2 t sugar
1 lb skinless wild Alaskan salmon fillet, cut into 4 pieces
1 T plus 1 t extra-virgin olive oil
8 corn tortillas
salt
1 Hass avocado, mashed
zest from 1 lime

instructions
cut up all ingredients for salsa. toss with vinegar, sugar, and salt. can be prepared in advance and refrigerated.

preheat the oven to 350 F. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.

Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.

Break salmon into small chunks. Spread the mashed avocado on the warm tortillas and top with the salmon, and salsa. Drizzle each taco with the lime mayonnaise and serve right away.