Saute Cabbage: Heat 1 tablespoon oil in a large skillet. Add shallot and saute over medium heat until fragrant. Add the shredded cabbage, season with salt and pepper and saute until just wilted. Set aside in a bowl and drizzle with a couple of tablespoons of the Soy-Mirin–Sesame Oil Sauce.
Sear the Salmon: Wipe out the pan and heat 1 tablespoon olive oil in the skillet over medium-high heat. Season the oil with a generous pinch of salt, pepper and chili flakes and swirl. Add the salmon and mushrooms, and sear both sides, until golden. Turn heat off, letting the pan cool slightly (otherwise sauce may burn). Spoon sauce over top of the salmon and mushrooms, swirling the skillet.
Assemble the bowls: Divide rice or grains between 2 bowls. Sprinkle with furikake. Arrange sauteed cabbage, avocado wedges and any other veggies in the bowl. Top with seared salmon and mushrooms, and sprinkle it with Furikake spooning the remaining sauce over the avocado and other veggies.
Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart. Season both sides of the salmon with salt, pepper, and cayenne. Heat a large skillet over medium heat. Add the olive oil once the pan is hot. Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks. Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned. Flip the salmon so that the skin side is down once again. Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme. Reduce the heat to medium-low and cook the salmon for 5 minutes. Remove the salmon from the skillet, leaving the pan on the heat. Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy. Plate the salmon and top the fish with the lemon butter sauce.
for the potatoes: 1 1/2 lbs very small potatoes (all should be smaller than a golf ball), such as Yukon Gold 1 small yellow onion scant 1 tsp kosher salt, plus more for salting the water 7 tbsp olive oil freshly ground black pepper 1/4 cup finely chopped fresh parsley
for the aioli: 2 garlic cloves, minced or grated 2 tsp fresh lemon juice 1/2 tsp fine sea salt (plus more to taste) 1 large egg 1 large egg yolk 3/4 cup (170g) olive oil
Bring a large pot of well-salted water to boil. Add the potatoes and boil until just tender and easily pricked with a knife, about 10 minutes, though the timing will vary depending on the size of your potatoes so check them often. You want them to be cooked enough to crush easily but not so cooked that they will break apart completely when smashed. When they’re done, drain and set aside to cool slightly. Meanwhile, cut the onion in half, then into 1/4 inch-thick slices.
Preheat your oven to 400°F.
Sprinkle a large rimmed baking sheet with 3 tbsp of olive oil. Scatter the boiled potatoes across the tray and, using a small glass or measuring cup, smash them until they’re about 1/4 inch thick. Carefully, so as not to break them too much, toss the potatoes with the other 4 tbsp olive oil, the onion slices, scant 1 tsp kosher salt, and some freshly ground black pepper. Spread into an even layer across the baking sheet.
Bake for 45-50 minutes, flipping the potatoes and onions once or twice during baking. They’re done when the edges and little cast off bits of the potatoes are super crispy and browned. Scatter with 1/4 cup finely chopped parsley. Eat warm.
While the potatoes bake, make the aioli. Combine 2 cloves minced garlic, 2 tsp lemon juice, and 1/2 tsp fine sea salt in a food processor.* Pulse a few times and then let sit for a couple of minutes to allow the garlic time to mellow. Add the egg and egg yolk and blend until fully combined. With the food processor on, pour in 3/4 cup olive oil in a very slow, steady stream, until all the oil is used up (you can pour more quickly when half the oil is left) and the aioli is totally emulsified; it will be the consistency of a slightly looser mayonnaise. Taste and add lemon juice and salt as needed. Either serve the aioli in a communal bowl for dipping, or allow diners to dollop a spoonful on their plate to dip from. (Note: the aioli will thicken in the fridge.)
4 tbsp soured cream, mixed with 1 tbsp ice-cold water
pickled cucumber
1 cucumber, peeled, seeded and roughly diced
1 tsp sea salt
25g caster sugar
25ml white wine
25ml white wine vinegar
Courgette soup
50ml olive oil
750g courgettes, quartered lengthways, seeds removed and finely sliced
100ml chicken stock
15g marjoram or oregano
50g spinach
STEP 1 Toss the cucumber with the salt and put into a sieve for 20 minutes. Add the sugar, wine and vinegar to a pan, bring to the boil and allow to cool completely.
STEP 2 Rinse the cucumber under cold running water, put into the cool pickling liquid and chill until needed.
STEP 3 Sprinkle the sea salt over the trout portions and chill for 20 minutes. Rinse under cold running water and pat dry.
STEP 4 For the courgette soup, heat the oil in a large pan over a high heat and add the sliced courgettes. Cook for 5-10 minutes, stirring constantly, until they stop giving off as much steam.
STEP 5 Add the chicken stock and cook until nearly evaporated. Add the marjoram and spinach and cook for a final minute.
STEP 6 Transfer to a blender or food processor and whizz to a purée. Keep warm.
STEP 7 Heat a tbsp of oil in a frying pan over a medium-high heat. Add the trout, skinned-side down and cook for 3 minutes.
STEP 8 Turn each fillet and add the butter. Cook for 1 minute and remove to a plate to rest for a few minutes. Flake into large pieces.
STEP 9 Put the shredded lettuce and butter in a pan and cook for 1 minute, adding 1 tbsp of water. Add the chervil and remove from the heat.
STEP 10 Divide the soup between 4 bowls, top with the trout, soured cream, lettuce and drained, pickled cucumber.
Mix all of the tandoori spices together in a blender, blitz until combined then set aside somewhere warm to infuse for a minimum of 2 hours
Mix 1 tsp of the spice mix through the yoghurt and season. Place in the fridge until ready to serve
Drain, rinse the chickpeas before mixing with the cucumber
Season the scallops with a generous sprinkling of the tandoori spice and a little salt
Place a pan over a medium heat and add a little olive oil. Once hot, add the scallops and cook for 2 minutes on each side. Remove and rest in a warm place for 5 minutes
Dress each plate with swirls of the yoghurt and spoon some of the cucumber and chickpea mix around the plate. Cut the scallops in half, arrange on the plates and garnish with a few leaves of coriander cress. Serve immediately
140 g (about 1) leek, white part only, thoroughly washed and sliced into 3mm-thick rounds
60 ml freshly squeezed orange juice from about 2 oranges
60 ml soy sauce
18 ml lime juice (optional)
480 ml rice bran oil, safflower oil, or any vegetable oil with a high smoke point
8 day-old corn tortillas
340 g sashimi-grade tuna, trout, or other fatty fish, thinly sliced against the grain
30 g Mayonesa Con Chipotle
1 avocado, cut in half, pitted, peeled, and cut into 8 slices
Lime wedges, for serving
Make the Mayonesa Con Chipotle. In a food processor or blender, pulse the egg, lime juice, salt, and chipotle until well combined. With the motor running, slowly add the oil in a thin stream, processing until the mayonnaise emulsifies and turns creamy, about 4 to 5 minutes. Partway through, be sure to turn off the processor and scrape down the sides to incorporate all ingredients. Set aside. (Gabriela encourages you to make your own mayonnaise at home, but you can also start with premade mayo and stir 1 to 2 tablespoons of puréed canned chipotles into it, depending on your spice preference.)
Prepare the leeks. Place the sliced leeks in a bowl of cold water and use your fingers to gently separate the rings. Transfer the rings to a clean towel and allow them to dry completely.
Make the tuna marinade. In a small bowl, stir together the freshly squeezed orange juice and soy sauce, and taste. If the mixture isn’t acidic enough, add the juice of 1 to 2 whole limes. The juice should be a little sweet, a little salty, and a little acidic.
Fry the tortillas. In a large, heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat until it reaches 180°C (350°F). Ensure that there are at least 2 inches (5 centimeters) of oil in the pan. Working in batches to avoid overcrowding, add as many tortillas as will fit in the oil, flipping occasionally with a wire skimmer. Cook until golden and firm, about 1 minute. (If your tortillas are thicker, they’ll need more time to fry.)
Transfer the fried tortillas to a plate lined with paper towels to cool. Repeat the frying process with the remaining tortillas. Once all of the tortillas are fried, don’t discard the oil; you’ll be using it to fry the leeks. Allow the tortillas to cool for at least 15 minutes.
Marinate the tuna. While the tostadas are cooling, place the fish in a small bowl with the soy sauce–orange juice marinade. Set aside.
Fry the leeks: Make sure that the oil is at 180°C (350°F). Drop the leeks into the oil and stir constantly so they cook evenly and don’t stick together. The instant you see the leeks turning golden, after about 2 to 3 minutes, remove them with a slotted spoon or wire skimmer and set them on a plate lined with paper towels to cool completely. The leeks will crisp up as they cool.
Assemble. Once the tostadas are cool, spread a thin layer of mayonnaise evenly across the surface of each one. Distribute the sliced fish among all of the tostadas. Sprinkle each one with fried leeks, and add a slice of avocado. Serve with fresh lime wedges.
1 pound, sushi grade albacore or ahi tuna steaks, about once inch thick
1 cup toasted white sesame seeds
1 Tbsp. extra virgin olive oil
2 tsp. wasabi paste, plus more for serving (don’t be scared, the spicy cooks off!)
juice from half a lime
2 Tbsp. canola oil
1 avocado, sliced
parsley for garnish
Preheat the oven to 350°F. Spread sesame seeds on an unlined, un-greased cookie sheet and bake for 6-8 minutes until golden. Set aside.
Pat the tuna steaks dry and remove the bloodline if it’s in your steak by cutting a triangle around it with your knife (it’s dark red, can’t miss it!). Season with salt and pepper.
Whisk the wasabi and lime juice in a small bowl. Cover the tuna steaks generously with the wasabi-lime mixture. Take the steaks and transfer them to the cookie sheet with the sesame seeds. Coat the tuna all around with the sesame seeds.
Add the sesame and wasabi crusted tuna steaks to the pan and cook undisturbed for 2 minutes. Flip over the seared tuna and cook for another minute. With tongs, turn the steaks to brown the thick sidewalls, 30 seconds each side. Once the sesame seeds are a deep golden color, set aside. Tuna should be served rare, so don’t overcook!
After cutting it into thin, 1/3″ – 1/2″ strips garnish with avocado, cilantro, and extra wasabi as a dipping sauce if desired.
4 salmon fillets (600g), skin on and pin bones removed
2 tbsp Za’atar
2 tsp Sumac
60ml olive oil
250g baby spinach
90gr tahini
3 garlic cloves, crushed
3½ tbsp lemon juice
1½ tbsp roughly chopped coriander leaves
salt and black pepper
METHOD
1. Preheat the oven to 220°C fan.
2. Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the Za’atar and Sumac. Place the salmon skin-side down, and sprinkle all over the top to create a crust.
3. Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for 2–3 minutes, until just wilted.
4. Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes.
5. Meanwhile, in a small bowl whisk together the tahini, garlic, 2½ tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.
6. When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another 5 minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.
4 (6-ounce) salmon filets, (Alaskan Sockeye or Coho)
1 orange, juiced
2 cloves garlic, minced
2 tablespoons honey
2 tablespoons tamari
1 teaspoon thyme, finely chopped
salt and pepper, to taste
1/2 teaspoon flour
1 teaspoon water
Pat salmon dry with a paper towel, then season with salt and pepper.
Heat the avocado oil in a pan on medium high heat. Add salmon and cook for 3-4 minutes each side.
While the salmon is cooking, make an arrowroot slurry by stirring together the arrowroot powder and water. Set aside.
Once the salmon is cooked, transfer to a plate.
Turn the heat down to medium-low and sauté the minced garlic in the pan for 30 seconds. Add the orange juice, honey, tamari, thyme and arrowroot slurry. Whisk the ingredients together for 1-2 minutes or until slightly thickened.
Add the salmon back to pan and spoon glaze over salmon before serving.
1 large bunch asparagus, cut into 1–2 inch pieces, tough ends removed.
Preheat oven 400F
Cut cod into 4 pieces and pat dry. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper, thyme and zest and toss to coat well. Set aside.
Heat 2 tablespoons olive oil over medium heat in an oven-proof skillet, cast iron skillet or dutch oven. Add fennel and saute 5-7 minutes, stirring, cooking until just tender. Add leeks and garlic and continue cooking, stirring until leeks are golden and tender. Add lemon zest, fresh thyme, broth and white wine. Stir in salt and pepper, simmer on medium-low heat until liquid has reduced by half, and fennel is nice and tender, about 5 minutes.
If fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender. Once fennel is tender, add the asparagus, give a stir and cook for 2 more minutes- until asparagus turns bright green. If the mixture seems dry, add another splash of broth- you want this slightly wet ( ¼-inch liquid in the bottom of the pan).
Nestle in the fish in the pan, scraping out any excess marinade over the fish. Bake in the oven until fish is cooked through 10-15 minutes, depending on thickness.
Divide among four bowls. Top with a sprig of thyme and lemon wedge.
1/2 lb thick cut smoked salmon chopped in 1/2 in pieces
3 celery stalks, minced
1 small onion, minced
1 jalapeno, thinly sliced
1 bunch scallions, finely chopped
4 garlic cloves, minced
4 cups fish stock
2 potatoes, peeled and to cut into one inch pieces
1 1/2 tsp salt
1/2 tsp black pepper
1 tbsp cornstarch
2 cups frozen corn
2 cups heavy cream
1.5 lb salmon cut into 1 inch pieces
chives
In a large, heavy stock pot, melt butter over medium heat. Add the smoked salmon and cook, stirring often, until it begins to crisp, about 8 minutes. Using a slotted spoon, remove salmon from the pan and set aside.
Add celery, onions, jalapeños, scallions and garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.
Turn the heat down to a gentle simmer, and stir in the corn and heavy cream. Place the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.
Top with fresh chives or extra scallions and freshly ground black pepper.
