Roasted Salmon Furikake on Spinach with Cauliflower Feta Gratin

Furikake is a spice mix from Japan that not only kicks up rice, but fish as well.

1-1/2 lb salmon fillet cut into 4 portions
1 Tbsp favorite furikake Japanese spice mix (I used wasabi fume furikake)

10 oz bag fresh baby spinach leaves
1/4 tsp crushed red pepper flakes, or to taste

4 cups cauliflower

Gratin Sauce:
1/2 cup sour cream
1/2 cup best real mayonnaise
1/4 cup feta cheese, crumbled
1/4 cup shredded cheddar cheese
1 Tbsp whole grain Dijon mustard
2 Tbsp seasoned rice vinegar

Gratin Topping:
1/2 cup panko crumbs
2 Tbsp olive oil
1 clove garlic, very finely mined
1 green onion, minced
1/4 tsp dried dill weed
salt and pepper to taste

Preheat oven to 375F. Cut cauliflower into bite-sized flowerets.

Mix together the gratin sauce in a medium bowl. Toss in the cauliflower, and tip into a medium, oiled casserole dish. Place in oven and mark the time.

Place the salmon fillets on an oiled, rimmed coating pan. Season them with furikake and spray with a dash of canola oil. Set aside.

Toss the spinach leaves in a non-stick skillet over high heat with a dash of olive oil and the red pepper flakes. Cook down, stirring regularly, until the leaves are wilted and release what water they will. Gently salt and pepper to taste. Set aside and keep warm.

After the cauliflower has been baking about 20 minutes, move the casserole to the bottom of the oven and place the salmon on a rack at the top of the oven. Roast the salmon for about 15 minutes, just until browned and fully cooked through. Watch carefully.

If the cauliflower is done with the salmon, remove it from the oven. Otherwise, remove the salmon and cover with aluminum foil. Cook the gratin until it is browned and soft to the tip of a knife.

Serve the salmon on a bed of spinach, with a side of cauliflower gratin.

Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog