Shrimp and Potato Cakes with Kale Braised in Chile Broth

Day 2 of my New Years resolutions for 2015:

Haven't started trying for Baby Murphey just yet. We are having a very belated Friendsgiving/Christmas tomorrow and I'd like to be able to drink alcohol without worrying that I may be pregnant.

BUT... healthy dinner night number 2 was a success!

I ate kale and I didn't hate it!!

Shrimp and Potato Cakes with Kale Braised in Chile Broth

(Adapted from Food and Wine)

Shrimp and Potato Cakes

Ingredients:

• 2 baking potatoes (1 1/4 pounds), peeled and halved lengthwise
• Kosher salt
• 1 tablespoon extra-virgin olive oil
• 3 scallions, finely chopped, plus 1 thinly sliced scallion, for garnish
• 2 serrano chiles—stemmed, seeded and minced
• 3/4 pound shelled and deveined large shrimp, cut into 1/2-inch pieces
• 1 large egg, lightly beaten
• 2 tablespoons finely grated Cotija cheese, plus more for garnish
• 2 tablespoons finely chopped cilantro, plus more for garnish
• Canola oil, for frying
• Kale Braised in Chile Broth (recipe follows)

Directions:

1. In a medium saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the potatoes are just tender, about 12 minutes. Drain and return the potatoes to the saucepan to dry and cool completely. Using a box grater, coarsely grate the potatoes into a large bowl.
2. In a medium skillet, heat the olive oil until shimmering. Add the finely chopped scallions and the serranos and cook over moderate heat, stirring, until softened, about 3 minutes. Add the scallions and serranos to the potatoes and let cool.
3. Line a baking sheet with wax paper. Add the shrimp, egg, 2 tablespoons each of Cotija and chopped cilantro and 1 teaspoon of salt to the potatoes and fold gently to combine. Form the mixture into 6 patties, a scant 3/4 inch thick and transfer them to the baking sheet. Refrigerate the cakes until just chilled, about 20 minutes.
4. In a large, deep skillet, heat 1/2 inch of canola oil until shimmering. Add 3 of the shrimp cakes and fry over moderately high heat, turning once, until cooked through, about 5 minutes. Transfer the cakes to paper towels to drain. Repeat with the remaining 3 cakes.
5. Spoon the kale into shallow bowls and top with the shrimp cakes. Garnish with Cotija, chopped cilantro and the sliced scallions and serve right away.

Kale Braised in Chile Broth

Ingredients:

• 4 cups chicken stock or low-sodium broth
• 2 guajillo chiles, stemmed
• 2 dried árbol chiles, stemmed
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 2 tablespoons extra-virgin olive oil
• 1 1/4 pounds kale, stems discarded and leaves chopped
• 1 garlic clove, minced
• Kosher salt

Directions

1. In a medium saucepan, bring the stock just to a boil. Remove from the heat and add the guajillo and árbol chiles and let stand until the chiles are softened, about 20 minutes.
2. Transfer the chiles and stock to a blender. Add the oregano and cumin and puree.
3. Strain the broth through a fine sieve back into the saucepan.
4. In a large, deep skillet, heat the olive oil until shimmering. Add the kale and garlic and cook over moderately high heat, stirring often, until the kale just starts to wilt.
5. Add the chile broth and bring to a boil. Cover partially and simmer over moderately low heat until the kale is tender and the broth is slightly reduced, about 15 minutes. Season with salt.

Honey-Lime Tequila Shrimp Tacos with Avocado, Purple Cabbage Slaw, and Chipotle Crema

We have a taco place around the corner from our place that has some of the best fish tacos I've ever had (and that's saying a lot, since I'm a Mexican that grew up near the ocean!). 

We've been trying to eat healthier lately, so I decided to try their shrimp tacos instead of the fish, since the fish is deep-fried. They were pretty bomb. And that inspired me to make some at home.

I wanted to make shrimp tacos that were slightly different, and I came across this recipe.

It was so good that we made it twice in one week. The second time, we made it for Robodice (Bestfriend and her boy, aka, our roommates. Aka, Candice and Robin...). Bestfriend isn't a huge seafood person, so the fact that she liked these is a pretty huge deal.


(Adapted from Tartine and Apron Strings)
Serves: 4 to 6 people

Ingredients:

TACOS:

• 2 pounds (454 g) raw shrimps, peeled and deveined
• 1 teaspoon coarse sea salt
• 2 tablespoons honey
• juice of 2 limes + 1 lime
• ½ cup tequila
• 1 medium onion, finely minced
• ¼ teaspoon ground cumin
• 1/2 teaspoon ground chipotle
• 2 avocados, diced
• corn tortillas
• cilantro, finely chopped

PURPLE CABBAGE SLAW:

• 1/2 head of red cabbage, thinly sliced
• ¼ cup (60 ml) freshly squeezed lime juice [about 2-3 limes]
• 1 teaspoon of Dijon mustard
• sea salt and pepper to taste
• ½ cup extra virgin olive oil

CHIPOTLE CREMA:

• 1 cup (250 ml) sour cream or créme fraîche [low fat can be used]
• 1 to 2 pieces of chipotle chiles in adobo sauce [canned]

Directions:

1. Wash, peel, devein, and dry raw shrimps. Season with salt.
2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill up to 30 minutes in the refrigerator.
3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
4. Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
5. Dice the avocados and squeeze juice from the remaining 1 lime.
6. Thinly slice the red cabbage using a sharp knife or a mandolin.
7. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
8. Toss the red cabbage with the lime vinaigrette. Set aside.
9. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
10. Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle (or a ziplock bag with the corner cut off!).
11. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
12. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
13. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.

Chile-Steamed Mussels with Green Olive Crostini

(Adapted from Mario Batali)

I'm going to be completely honest here and say that if you are an animal or creature lover at all, this is not the dish for you.

I had NO IDEA that the mussels I purchased would be ALIVE when I brought them home.

The guy at the store weighed them out for me, put them in a package with plastic wrap, and proceeded to poke holes in the plastic while explaining that "the mussels get claustrophobic, so you'll need to take them out of the package and put them on ice when you get home."

The personification of shellfish makes me very uncomfortable.

I was afraid of seeming like a rookie chef, so I said nothing, brought them home, and then tried really hard not to name each one that opened and closed when I touched its shell. 

After a whole day of mildly panicking, I realized that I had to cook them, or they would die anyway. ( It's not like I could set them free in the ocean....I live in the Inland Empire.)

After all of that, I feel a little guilty saying that they were damn delicious.

Serves 4

Ingredients:

• 1/8 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 medium red onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 1 jalapeño, seeded and thinly sliced
• 1/2 habanero, seeded and thinly sliced
• 1 cups dry white wine
• 1/2 cup tomato sauce
• Salt and freshly ground pepper
• 2 pounds black mussels, scrubbed and debearded
• 2 scallions, thinly sliced
• Green Olive Crostini

Directions:

1. In a large pot, heat the olive oil. Add the garlic, onion, bell pepper, jalapeños and habanero. Cook over moderately high heat, stirring occasionally, until the onion is golden, about 5 minutes.
2. Add the wine and boil over high heat for 1 minute. Add the tomato sauce, season with salt and pepper and bring to a boil.
3. Add the mussels, cover and cook, shaking the pot a few times until the mussels open, about 5 minutes; discard any that don't open.
4. Divide the mussels and broth among 4 bowls; sprinkle with scallions and serve.

Sweet and Spicy Catfish Sandwiches

(Adapted from Food and Wine)

(Serves 4)

Ingredients:

• 4 soft baguettes (about 7 inches long), split lengthwise (Mini Baguette Recipe!)
• 2 tablespoons unsalted butter, softened
• 1/2 cup plus 1/4 teaspoon honey
• 2 tablespoons soy sauce
• 1 tablespoon very finely chopped fresh ginger
• 1 scallion, white and green parts chopped
• 3 garlic cloves, 2 very finely chopped
• Salt and freshly ground black pepper
• 1/4 cup cider vinegar
• 1/2 cup shredded carrots
• 1/4 cup mayonnaise
• 1 tablespoon sambal oelek or other Asian red chile sauce
• 2 large, thick, skinless catfish fillets (about 10 ounces each), halved lengthwise
• Vegetable oil, for brushing
• Thinly sliced cucumber and cilantro sprigs, for serving

Directions:

1. Preheat the broiler and position a rack 6 inches from the heat. Brush the cut sides of the rolls with the butter.
2. In a small bowl, whisk 1/4 cup of the honey with the soy sauce, ginger, scallion and chopped garlic. Season the honey glaze lightly with salt and black pepper.
3. In another small bowl, whisk 1/4 cup of the honey with the vinegar and 1 teaspoon of salt. Add the carrots and toss to combine.
4. In a third small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1/4 teaspoon of honey; season the sambal mayonnaise with salt.  
   
5. Arrange the fish fillets on a baking sheet; brush with oil and season lightly with salt and pepper. Broil for about 6 minutes, until the fish is just beginning to turn opaque.
6. Brush the fillets very liberally with the honey glaze and broil for 8 minutes longer, until browned and cooked through.
7. Spread baguettes with the sambal mayonnaise. Using a slotted spoon, lift the carrots from the pickling liquid and spread them on the toasted bread.
8. Top with the glazed fish fillets, cucumber slices and cilantro sprigs and close the sandwiches. Cut the sandwiches in half and serve right away.

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

(Adapted from Kerry Simon)

Makes 4 servings

Ingredients:

• 2 Hass avocados—halved, pitted and peeled
• 1/4 cup low-fat sour cream or Greek yogurt
• 1 small jalapeño, seeded and thinly sliced
• 2 tablespoons minced red onion
• 2 tablespoons chopped cilantro
• 5 tablespoons fresh lime juice
• Kosher salt and freshly ground pepper
• 1/2 small head of napa cabbage, shredded (2 cups)
• 2 tablespoons vegetable oil, plus more for brushing
• 1 pound thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
• 4-5  7-inch flour tortillas, warmed
• 1 medium tomato, thinly sliced
• Hot sauce, for serving
• Lime wedges, for serving

Directions:

1. Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
2. In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
3. Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
4. To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Shrimp Skewers with Feta Dill Sauce and Grilled Vegetables

This is something that is normally not my style. I am a notoriously picky eater, and yogurt seriously grosses me out.

Trying this recipe was an attempt to branch out, as well as an attempt to try to eat healthier.

It was so worth it! I could have eaten twice as much!!

(Adapted from Grace Parisi)


Ingredients:

• 1/2 cup plain low-fat yogurt
• 1 scallion, white and light green parts only, thinly sliced
• 4 large garlic cloves, very finely chopped
• 2 1/2 tablespoons finely chopped dill
• 1/2 cup crumbled feta cheese (2 ounces)
• Salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 2 pounds peeled and deveined large shrimp
• 2 lemons, each cut into 12 wedges
• 2 italian zucchini, cut into 1/4" disks
• 2 yellow squash, cut into 1/4" disks
• 1 red onion, cut into wedges
• olive oil
• cayenne pepper

Directions:

1. Light a grill. In a medium bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill. Stir in the feta, mashing it slightly. Season with salt and pepper.
2. In a large bowl, combine the remaining minced garlic and 2 tablespoons of dill with the olive oil. Add the shrimp and lemons, season with salt and pepper and toss to coat.
3. In another large bowl, combine zucchini and squash. Drizzle with olive oil and sprinkle with salt, pepper, and cayenne to taste. Toss to coat.
4. Thread 4 shrimp and 2 lemon wedges onto each of 12 skewers. 
5. Thread veggies on separate skewers.
6. Grill vegetables, turning several times, until they have grill marks and are cooked through. Cover with foil and set aside.
7. Season shrimp skewers with salt and pepper and grill over a medium-hot fire, turning occasionally, until the shrimp are charred and cooked through, about 5 minutes.
8. Transfer the skewers to a platter and serve at once with the feta sauce and veggies.

Catfish Po'Boys with Pickle Roumelade

       I've never been that big on fish, but these sandwiches were so good, I actually ate the leftovers the next day. The tangy deliciousness  of the remoulade is so perfect that we made extra!

(Adapted from Jay Foster)


Ingredients:

PICKLE REMOULADE:

• 1 cup mayonnaise
• 1/4 cup minced celery
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tablespoons Creole mustard
• 2 tablespoons sweet pickle relish
• 2 tablespoons chopped drained capers
• 2 tablespoons chopped flat-leaf parsley

PO'BOYS:

• 1 cup cornmeal
• 1 cup panko (Japanese bread crumbs), crushed
• 1/2 cup all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 3 large eggs
• Eight 5-ounce skinless catfish fillets
• Vegetable oil, for frying
• 8 crusty hero rolls, split
• Shredded romaine, for serving

Directions:

1. In a bowl, combine all of the remoulade ingredients and place it in the fridge to set.
2. In a shallow dish (like a pie plate), whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin.
3. In another shallow dish, beat the eggs.
4. Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet. 
   
5. In a skillet, heat 1/4 inch of vegetable oil.
6. Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels. 
   
7. Spread the rolls with the remoulade. Top with the fried fish and romaine and serve.

Gingered Salmon with Grilled Corn and Watercress Salad

(Adapted from Food & Wine)

Ingredients:

• 1/2 cup plus 2 tablespoons balsamic vinegar
• 1/4 cup plus 2 tablespoons canola oil
• 5 small ears of corn, shucked
• Four 6-ounce skin-on salmon fillets
• 20 small slices of pickled ginger (about 1 ounce)
• Salt and freshly ground pepper
• 2 teaspoons Dijon mustard
• 1/2 teaspoon honey
• 1 bunch of watercress, thick stems discarded (about 8 ounces)

Directions:

1. Preheat the oven to 375°.
2. In a small saucepan, boil 1/2 cup of the balsamic vinegar until reduced to 3 tablespoons, about 5 minutes.  
   
3. Let the reduction cool, then stir in 1 tablespoon of the canola oil.
4. Heat a grill pan.
5. Grill the corn over high heat, turning, until nicely charred all over, about 5 minutes. Let cool.  
   
6. Using a serrated knife, cut the kernels from the cobs.
7. Arrange the salmon fillets skin side down on a work surface.
8. Using the tip of a sharp knife, make five 1/2-inch-deep slits crosswise in the flesh of each fillet.
9. Stuff 1 slice of ginger into each slit, then thread each fillet lengthwise with a short skewer.  
   
10. In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the canola oil.
11. Season the salmon fillets with salt and pepper and add the fillets to the skillet, skin side down.
12. Cook over moderately high heat until the skin is lightly golden, about 3 minutes.
13. Transfer the skillet to the oven and roast the salmon for about 6 minutes, turning once halfway through, until the skin is very crisp and the fish is just cooked through.
14. In a large bowl, whisk the remaining 2 tablespoons of balsamic vinegar with the mustard and the honey.
15. Gradually whisk the remaining 1/4 cup of canola oil into the dressing.
16. Add the grilled corn kernels and watercress to the bowl and toss to coat.  
    
17. Transfer the salad to plates and top with the skewered salmon. Drizzle the fish and salad with the balsamic vinegar reduction and serve right away.

White Wine Poached Salmon With Tarragon Hollandaise

(Adapted from Andrew Zimmerman)

Ingredients:

For the Salmon:

• Six 6-ounce, center-cut, skinless salmon fillets
• 1 cup dry white wine
• 1 rib of celery, coarsely chopped
• 1/2 medium onion, coarsely chopped
• 1 bay leaf
• 1 tablespoon black peppercorns
• Salt

For the Sauce:

• 2 large egg yolks
• 1 1/2 tablespoons water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1 tablespoon finely chopped tarragon, plus whole leaves for garnish
• 1/8 teaspoon cayenne pepper
• 1 stick unsalted butter, cubed, at room temperature
• Salt

Directions:

Salmon:

1. Bring a pot of water to a boil. Arrange the salmon fillets in a deep skillet in a single layer.
2. Add the wine, celery, onion, bay leaf and peppercorns and enough of the boiling water to fully cover the salmon.
3. Cook over moderate heat at a bare simmer until the salmon is just firm, about 10 minutes.
4. Transfer the salmon to a platter and pat dry.
5. Sprinkle lightly with salt.

Meanwhile, make the sauce:

1. In a heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water, lemon juice, mustard, chopped tarragon and cayenne until slightly thickened, about 2 minutes.
2. Gradually add the butter, whisking constantly until fully incorporated, about 5 minutes.
3. If the sauce is too thick, whisk in warm water, 1 teaspoon at a time, until the sauce is just pourable.
4. Season with salt.

Spoon the hollandaise over the salmon fillets, garnish with tarragon leaves and serve.

Cedar Plank Halibut with Herb Butter

(Adapted from Olympia Seafood)

Ingredients:

For the Fish:

• Two 1/2 pound halibut filets
• 1/2 cup dry white wine
• Salt
• Pepper
• 1 or 2 cedar planks (Depending on the size of your fish. I actually got a pretty big one that wouldn't fit in our baby grill, so I had to saw it in half! You can get cedar planks at specialty cooking stores and pretty much anywhere that sells barbecues. We got ours at Lowe's.)

Herb Butter:

• 1 stick (1/2 cup) butter
• 2 tsp dried tarragon (or 2 T fresh)
• 2 tsp dried dill (or 2 T fresh)
• 3 cloves garlic, minced
• 1 heaping T of fresh lemon juice

Directions:

For Butter:

1. Blend ingredients together in a stand mixer or with a fork.
2. Store in an airtight container for up to two weeks.

For the Fish:

1. Soak cedar planks in water for at least 30 minutes.
2. Preheat grill on medium-high heat.
3. Sprinkle fish with salt and pepper and gently place it in a shallow baking dish with the wine for about 10 minutes, turning once to marinate both sides.
4. Lay fish on cedar planks.
5. Melt about 2 tablespoons herb butter and divide evenly between the two filets.
6. Place cedar planks directly on grill and close the lid. Cook for about 10 minutes.
7. Open the lid, baste the fish with more butter, and then cook it for about 10 more minutes with the lid up.
8. Serve with corn, asparagus, or white rice!

Halibut with Braised Romaine and Cumin Brown Butter Sauce

I may have forgotten to mention this, but Boyfriend and I are poor, so my dad took us on a grocery shopping trip a few weeks ago. When we got home, Boyfriend and I inventoried all of the food, spices, and sauces that we had in our pantry and have made countless meals using only the things my dad bought us and things we already had. It's been really fun and really productive!

We just finished eating this halibut dish, and I can honestly say that this is my favorite halibut recipe. The crunch of the radishes, the depth of the mint, the unexpected bite of cumin, and the way that the lettuce absorbs every bit of flavor made for a different experience in every bite.

(Adapted from Food & Wine)


Ingredients

• 1 pound new potatoes (These are basically baby potatoes. Like baby corn, they are sweeter and softer. They come in a variety of colors. If you can't find them, red potatoes work also!) 
  
• 2 serrano chiles, one halved lengthwise, one seeded and thinly sliced
• 3 mint sprigs—leaves chopped, stems reserved
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 12 large radishes, quartered lengthwise
• Freshly ground pepper
• 2 small romaine hearts—large inner leaves halved lengthwise and small leaves left whole
• 1/2 cup low-sodium chicken broth
• 4 tablespoons unsalted butter
• Four 6-ounce skinless halibut fillets
• 3/4 teaspoon ground cumin
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice

Directions:

1. In a medium saucepan, cover the potatoes with water. Add the halved serrano, the mint stems and a generous pinch of salt and bring to a boil. Cook over moderate heat until the potatoes are tender, about 10 minutes. 
   
2. Drain the potatoes and let cool slightly; discard the chile and mint stems. Cut the potatoes in half.
3. In a very large skillet, heat 2 tablespoons of the oil. Add the radishes and a generous pinch each of salt and pepper and cook over moderately high heat until just softened, 1 to 2 minutes.
4. Fold in all of the romaine and the sliced serrano.
5. Add the broth and cook over moderate heat, tossing, until the lettuce is just wilted and the radishes are crisp-tender, about 4 minutes.
6. Stir in the potatoes and the chopped mint and season with salt and pepper; transfer to a bowl and keep warm.
7. Wipe out the skillet and melt the butter in the remaining 2 tablespoons of oil.
8. Season the halibut with salt and pepper and cook over moderate heat until the butter is golden and the fish is browned on the bottom, 3 minutes. Turn the fish.
9. Add the cumin to the butter and cook, spooning the butter over the fish until just cooked through, about 3 minutes.
10. Transfer to plates; spoon the vegetables alongside.
11. Add the lemon zest and juice to the skillet; season with salt and pepper.
12. Spoon the brown butter over the fish and vegetables and serve.

Poached Salmon with White Wine Butter Sauce

(Adapted from Food & Wine)


Ingredients:

• 4 medium zucchini (1 1/2 pounds), coarsely shredded
• Salt
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots—2 finely chopped, 1 halved
• Freshly ground pepper
• 2 3/4 cups dry white wine
• 1 cup fresh corn kernels
• 2 lemon thyme sprigs
• 1 bay leaf
• Four 6-ounce skinless salmon fillets
• 1 stick cold unsalted butter, cut into tablespoons
• 1/4 cup thinly sliced basil leaves

Directions:

1. Set a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini dry.
2. In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 minutes.
3. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.
4. In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot and 2 cups of water and bring to a simmer. 
5. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes.
6. Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.
7. Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer.
8. Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates.
9. Nestle the salmon into the vegetables, top with the butter sauce and serve.

Crispy Buffalo Salmon

You may be familiar with my strong relationship with buffalo sauce. If I can put it on something that it may realistically pair with, I will do it. When I found this recipe for buffalo style salmon, I was both intrigued and a little scared. This dish was surprisingly delicious, and not just because I'm obsessed with buffalo sauce. Boyfriend loved it, too!

(Adapted from Ian Knauer)

Ingredients:

• 5 tablespoons unsalted butter
• 1/4 cup hot sauce such as Frank's Redhot
• 1/3 cup panko (Japanese bread crumbs)
• 1 tablespoon vegetable oil
• 2 salmon filets (6-7 oz each)

Directions:

1. Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan.
2. Melt butter with hot sauce and 1/4 teaspoon each of salt and pepper over medium heat. Set aside 1/4 cup sauce.
3. Toss panko with oil in a bowl. 
4. Put salmon in baking pan and sprinkle with 1/4 teaspoon each of salt and pepper, then brush with remaining sauce. 
5. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes. 
6. Serve reserved sauce on the side.

Halibut with Lemon Butter and Crispy Shallots

(Adapted from Giada Di Laurentis)


Ingredients:

Lemon Butter:

• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Zest of 1 large lemon
• 1/2 stick unsalted butter, at room temperature

Halibut and Crispy Shallots:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 large cloves garlic, smashed
• 2 halibut fillets (each 4 to 5 ounces)
• 1/2 cup canola oil
• 1 large shallot, cut into rounds, separated into rings
• Lemon wedges, for garnish

Directions:

For the lemon butter: 

1. Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.

For the halibut and crispy shallots:  

1. Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. 
2. Whisk the marinade to blend. 
3. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
4. Combine the canola oil and shallots in a medium heavy saucepan over medium-high heat. 
5. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. 
6. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
7. Heat a large dry nonstick skillet over medium-high heat. 
8. Lift the halibut from the marinade, letting the excess drain off. 
9. Add the halibut to the hot skillet and sear 3 minutes. 
10. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. 
11. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

Brown Sugar Soy Marinated Salmon

(Adapted from Allrecipes)

Ingredients:

• 4 (6 oz) salmon fillets
• lemon zest from about 1 lemon
• 1 tbsp lemon juice
• 3-4 cloves garlic, minced
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil
• salt to taste
• pepper to taste

Directions:

1. Season salmon fillets with salt and pepper.
2. In a small bowl, stir together lemon zest, lemon juice, garlic, soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. 
3. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
4. Preheat grill for medium heat.
5. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. (We actually saved ours and used it as a sauce!)
6. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.