Author: bridgete

Categories
-sides Vegetarian

Grilled Broccoli with Avocado and Sesame

PICKLED JALAPEÑOS

  • ½cup white balsamic vinegar or unseasoned rice vinegar
  • ¼cup dry white wine or water
  • 3tablespoons sugar
  • 1tablespoon kosher salt
  • 3jalapeños, halved lengthwise, seeded

BROCCOLI AND DRESSING

  • 1avocado, halved
  • 1small garlic clove, finely chopped
  • ¼cup tahini
  • 1teaspoon finely grated lemon zest
  • 7tablespoons fresh lemon juice, divided
  • ⅓cup cilantro leaves with tender stems, plus more for serving
  • 8tablespoons olive oil, dividedKosher salt, freshly ground pepper
  • 1pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise
  • 1medium red onion, sliced into ½-inch rings
  • 1tablespoon toasted sesame seeds

PICKLED JALAPEÑOS

Step 1

Bring vinegar, wine, sugar, and salt to a simmer over medium-high heat in a small saucepan. Place jalapeños in a small bowl or jar and pour brine over. Let sit until cool, or at least 1 hour.

Step 2

Do Ahead: Pickled jalapeños can be made 1 week ahead. Cover and chill.

BROCCOLI AND DRESSING

Step 3

Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup cilantro, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.

Step 4

Toss broccoli and onion with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.

Step 5

Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.

Step 6

Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). Top broccoli mixture with remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.

Categories
Salad Shrimp

Vietnamese Prawn Salad

Gỏi Tôm Bắp Cải

  • 2Tbsp. sugar
  • 2red or green Thai chiles, thinly sliced
  • 1garlic clove, finely grated
  • Juice of 1 lime
  • ¼cup fish sauce
  • 113.5-oz. can unsweetened coconut milk
  • 1tsp. kosher salt, plus more
  • 8oz. large shrimp, peeled, deveined
  • ½head small green cabbage, shredded (about 5 cups)
  • 2medium carrots, peeled, shaved
  • ½medium red onion, thinly sliced
  • ¼cup coarsely torn cilantro
  • ¼cup coarsely torn mint
  • ¼cup store-bought fried shallots
  • ¼cup crushed dry-roasted peanuts

Step 1

Combine sugar and 7 Tbsp. warm water in a small bowl and whisk until sugar is dissolved. Stir in chiles, garlic, lime juice, and fish sauce. Set nuóc cham aside.

Step 2

Bring coconut milk, 1 tsp. salt, and ½ cup water to a simmer in a small saucepan over medium heat. Remove from heat and add shrimp. Cover and let sit until shrimp are opaque and pink, about 4 minutes. Drain and chill until ready to use.

Step 3

Toss cabbage, carrots, onion, cilantro, and mint in a large bowl. Pour half of reserved nuóc cham over and gently massage into vegetables until evenly distributed. Top with chilled shrimp, fried shallots, and peanuts. Serve with remaining nuóc cham alongside.

Do ahead: Nuóc cham can be made 1 week ahead. Cover and chill.

Categories
Shrimp

Vietnamese prawn & rice noodle salad

  • 200g rice vermicelli noodles
  • 1 large carrot, cut into thin matchsticks
  • 1 telegraph cucumber, seeds removed, cut into thin matchsticks
  • 1 long red chilli, seeds removed, cut into thin matchsticks
  • 300g peeled cooked prawns (tails intact), deveined
  • 1 cup (75g) bean sprouts
  • 1/4 cup Thai basil leaves (see note)
  • 1/4 cup fresh coriander
  • 1/4 cup fresh mint leaves

Nuoc cham dressing

  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1/3 cup (80ml) lime juice
  • 1 long red chilli, seeds removed, finely chopped
  • 1 garlic clove, finely chopped

For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic. Set aside.

Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.

Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.

Categories
-sides Vegetarian

Roasted Red Peppers and Cherry Tomatoes with Ricotta

  • 4red bell peppers, halved, seeds and ribs removed
  • 6oil-packed anchovy fillets, finely chopped
  • 4garlic cloves, thinly sliced
  • 1cup basil leaves, divided
  • Kosher salt, freshly ground pepper
  • 2tablespoons plus ⅓ cup olive oil
  • 1pint cherry tomatoes, halved
  • ⅓cup fresh ricotta
  • ¼cup pitted small black and/or green olives
  • Flaky sea salt

Preheat oven to 190c (375f°). Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

Categories
Salad Vegetarian

Rice Noodles with Cashew Sauce and Crunchy Veg

  • 1⅓cups cashews
  • 11-inch piece ginger, peeled, coarsely chopped
  • ½red chile (such as Fresno), seeds removed, coarsely chopped
  • 2garlic cloves
  • 3tablespoons tamari or soy sauce
  • 1teaspoon toasted sesame oil
  • 6tablespoons fresh lime juice, divided
  • 4ounces dried rice noodles (not vermicelli)
  • Kosher salt
  • 1medium Persian cucumber, halved, thinly sliced on a bias
  • 4medium radishes, trimmed, chopped
  • 2small carrots (any color), peeled, very thinly sliced into rounds
  • 2scallions, thinly sliced on a bias
  • 1cup cilantro leaves with tender stems, coarsely chopped

Preheat oven to 350º. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes; let cool. Coarsely crush ⅓ cup cashews with a flat-bottomed mug; set aside. Transfer remaining 1 cup cashews to a blender. Add ginger, chile, garlic, tamari, oil, 3 Tbsp. lime juice, and ¼ cup hot water. Purée on high speed, adding more hot water by the tablespoonful if needed, until dressing is smooth and creamy.

Cook noodles according to package directions. Rinse under water, then drain. Transfer to a medium bowl. Add a pinch of salt and 1 Tbsp. lime juice and toss to combine.

Toss cucumber, radishes, carrots, scallions, cilantro, remaining 2 Tbsp. lime juice, and a big pinch of salt in a large bowl.

Spread ¼ cup cashew dressing in each bowl. Divide noodles and crunchy vegetables among bowls. Top with reserved crushed cashews. Serve with leftover sauce alongside, if desired.

Categories
Pasta Vegetarian

Summer Squash and Basil Pasta

  • ¼cup olive oil
  • 8garlic cloves, thinly sliced
  • 2pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
  • Kosher salt
  • 1teaspoon Aleppo-style pepper, plus more for serving
  • 12ounces paccheri, ziti, or other large tube pasta
  • 2ounces Parmesan, grated (about ½ cup), plus more for serving
  • 1tablespoon fresh lemon juice
  • ½cup basil leaves, divided

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Categories
Fish

Salmon Burgers with Pickled Cucumbers

  • 1½pounds boneless, skinless center-cut salmon, patted dry
  • 5scallions, green parts finely chopped, white parts thinly sliced
  • 1 1-inch piece ginger, peeled, finely grated (small amount)
  • 1garlic clove, finely grated
  • 2tablespoons plus ⅔ cup mayonnaise (small amount)
  • Kosher salt

  • 1teaspoon toasted sesame oil
  • 4teaspoons unseasoned rice vinegar, divided
  • 3medium Persian cucumbers, shaved lengthwise
  • ½serrano chile, very thinly sliced crosswise
  • 1teaspoon sugar
  • ¼cup (or more) vegetable oil
  • ½cup rice flour
  • 2cups tender herbs, such as torn mint and/or cilantro leaves with tender stems
  • ¾cup trimmed watercress
  • 2teaspoons toasted white sesame seeds (optional)
  • 4brioche buns, lightly toasted

Cut salmon into 2″ pieces. Transfer one-third of salmon (about 8 oz.) to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4–5 times until pieces are no bigger than ¼” (be careful not to make it too smooth). Transfer to a large bowl.

Mix in scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt; toss to combine. Form mixture into 4 patties about ¾” thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 (you’ll want to chill the patties so that they hold their shape before getting cooked).

Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside until ready to use.

Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes, squeezing lightly to expel water; discard cucumber liquid. Add chile, sugar, and 2 tsp. vinegar to bowl; toss to coat. Chill until ready to assemble burgers.

Heat oil in a large nonstick skillet over medium-high until oil begins to shimmer. Remove salmon patties from fridge right before cooking and sprinkle with flour just to coat the outside (you won’t need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3–4 minutes on each side (you don’t want to overcook).

Toss herbs, watercress, sesame seeds, if using, scallion whites, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, reserved special sauce, herb mixture, and pickles.

OPTION 2
20 ounces salmon fillet skinless and uncooked

1/2 cup Panko style bread crumbs or regular bread crumbs

2 green onions chopped

1 tablespoon olive oil

2 teaspoons dijon mustard

3/4 teaspoon salt

1/4 teaspoon pepper

Instructions

  1. Rough chop 3/4 of the salmon. Process remaining salmon in a food processor or blender until almost paste like.
  2. Add salmon and remaining ingredients to bowl and combine.
  3. Form into 4 patties.
  4. Chill for 15 minutes in refridgerator before cooking.
  5. Heat skillet, grill or air fryer to about 390-400 degrees.
  6. Cook 4 minutes on each side or until completely cooked through and center feels slightly firm. Internal temp should be 145 degrees.
Categories
-sides Vegetarian

Tomatoes and Haricots Verts with Anchovies

  • 4oz. haricots verts or green beans, trimmed
  • Kosher salt
  • 2lb. medium tomatoes, some sliced, some cut into wedges
  • 1pint Sun Gold and/or cherry tomatoes, halved crosswise
  • 16oil-packed anchovy fillets
  • ¼cup celery leaves or parsley leaves
  • 2Tbsp. red wine vinegar
  • 2Tbsp. extra-virgin olive oil
  • Smoked or regular flaky sea salt
  • Freshly ground black pepper

Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.

Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.

Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper.

Categories
Fish

Crispy-Skinned Fish with Herb Sauce

  • 2 oil-packed anchovy fillets (optional)
  • 1small garlic clove, thinly sliced
  • 1cup chopped tender herbs (such as parsley, dill, and/or basil)
  • 1Tbsp. chopped pickles (capers, cornichons, or chile)
  • 2Tbsp. fresh lemon or lime juice or white wine vinegar
  • 6Tbsp. (or more) extra-virgin olive oil, dividedKosher salt, freshly ground pepper
  • 45–6-oz. skin-on black bass, striped bass, snapper, or salmon fillets
  • Flaky sea salt

Using the side of a chef’s knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.

Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don’t try to rush it), 8–12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn’t getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.

Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

Categories
Shrimp

Shrimp and Basil Stir-Fry

  • 3Fresno chiles, coarsely chopped
  • 6garlic cloves, smashed
  • ¼cup sugar
  • 2Tbsp. fish sauce
  • 1tsp. kosher salt
  • 4Tbsp. vegetable or grapeseed oil, divided
  • 1lb. large shrimp, peeled, deveined
  • 2cups basil leaves (about 1 bunch)
  • Lime wedges (for serving)

Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.

Transfer shrimp mixture to a platter. Serve with lime wedges alongside.