Tag Archives: fish

Salmon with Barigoule

As a Milk Street article informed us, barigoule is a Provençal braise of fresh artichokes in white wine, with aromatics such as garlic and thyme. The name “barigoule” comes from a type of mushroom once said to be a part of the dish; the moniker stuck even though the fungi no longer are added to modern versions.

Here, cremini mushrooms are added for their earthy depth and meaty texture that balance the acidity of the wine and complement the mildness of the artichokes. To make this doable on a weeknight, use canned artichokes rather than fresh, but to keep their flavor as bright as possible, cook them in the broth only for as long as it takes to heat them through.

Our changes? Instead of four, 6-ounce filets, we bought a 1 1⁄2-pound single filet and cut it into 3 strips, which gave each of us an 8-ounce portion. Similarly, 4 ounces of mushrooms just didn’t float our boat, so we doubled that amount to 8 ounces.

Another alteration was cutting the artichoke hearts in half instead of quartered, because they were on the small side to begin with. Finally, because our salmon filets were a bit larger, and the fact that prefer ours less translucent, we simmered them until they reached an internal temperature of 130°. All changes are noted below.

Don’t forget to turn down the heat after adding the salmon to the skillet. Gentle poaching ensures the fillets cook evenly and stay moist. Don’t cover the skillet while cooking the salmon; too much heat will be trapped inside, resulting in overcooked fillets.

Salmon with Barigoule

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 6-oz. salmon fillets, each about 1 inch thick
  • Kosher salt
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. cremini mushrooms, trimmed and thinly sliced
  • 3 medium garlic cloves, thinly sliced
  • 2 medium shallots, chopped
  • 1 sprig tarragon, plus 2 Tbsp. chopped fresh tarragon
  • 1 cup dry white wine
  • 1 1/2 cups chicken broth or vegetable broth
  • 14 oz. can artichoke hearts, drained, cut into halves or quarters if whole
  • 2 Tbsp. salted butter, cut into 4 pieces

Directions

  1. Season the salmon all over with salt. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the mushrooms are browned, 4 to 6 minutes.
  2. Add the garlic, shallots, tarragon sprig and ½ teaspoon salt; cook, stirring often, until the garlic is golden brown, 1 to 2 minutes.
  3. Add the wine and cook, stirring occasionally, until reduced by about half, 3 to 5 minutes.
  4. Add the broth and bring to a simmer. Place the salmon boned side down in the pan, reduce to low and cook at a very gentle simmer, uncovered, for 5 minutes. Flip the fillets and cook until the thickest parts reach 130°F or are slightly translucent when cut into, about 5 minutes.
  5. Remove the pan from the heat. Using a wide metal spatula, transfer the salmon to wide, shallow serving bowls.
  6. Bring the broth to a simmer over medium-high, then add the artichokes and butter; cook, stirring, until the artichokes are heated through and the butter is emulsified into the sauce, about 1 minute.
  7. Off heat, taste and season with salt. Remove and discard the tarragon sprig, then spoon the mixture over and around the salmon and sprinkle with the chopped tarragon.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Sautéed Cod with Zhoug

Zhoug, a spicy pesto-like condiment with a base of cilantro and often parsley, is popular throughout the Levant and Middle East regions. Its zip and pungency comes from fresh chilies, a small handful of spices and fresh garlic. Olive oil supplies fruity richness.

Milk Street claims zhoug is just the thing to add bold, bracing flavor to mild-tasting fillets of white fish. Readily available cod works well in this recipe, but snapper and tilapia are also good substitutes. Whichever you choose, for quick, even cooking, look for fillets no thicker than about 1 inch. Be sure to dry the fish well by patting it with paper towels, especially if it was previously frozen; removing excess moisture helps ensure they brown well in the pan.

Unable to source Serrano chiles, a jalapeño and a Fresno were substituted. Cod was the fish of choice because it was the most economical of the options—and we like it. To complete the meal, we made sides of steamed green beans lightly dressed in a flavored olive oil, salt and pepper; and whole wheat pearled couscous in homemade seafood stock (instead of water), then finished with sautéed shallot and minced parsley.

NOTE: Don’t leave the cilantro wet after rinsing. Be sure to dry it well so there’s no residual water to cause sogginess during processing. Also, don’t move the fish around once it’s in the skillet, and don’t worry if it releases a little a liquid during cooking. The skinless fillets are delicate, so minimal maneuvering is best to keep them intact, as well as for best browning.

Sautéed Cod with Zhoug

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 cups lightly packed fresh cilantro leaves and tender stems (about 1 large bunch), roughly chopped
  • 2 medium garlic cloves, smashed and peeled
  • 2 serrano chilies, stemmed, halved and seeded
  • 1½ tsp. ground coriander
  • ½ tsp. ground cumin
  • ¼ tsp. ground cardamom
  • Kosher salt and ground black pepper
  • ¼ cup plus 2 Tbsp. extra-virgin olive oil, divided
  • 4 6-oz. skinless cod, snapper or tilapia fillets, each about 1 inch thick, patted dry
  • Lemon wedges, to serve

Directions

  1. In a food processor, combine the cilantro, garlic, chilies, coriander, cumin, cardamom, ½ teaspoon each salt and pepper. Process until roughly chopped, about 20 seconds.
  2. Add the ¼ cup oil and process until smooth, about another 30 seconds. Transfer ¼ cup zhoug to a small bowl; set aside for serving.
  3. Season the fish all over with salt and pepper, then brush the one side with half of the remaining zhoug. In a 12-inch nonstick skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering.
  4. Add the fillets zhoug-side down, brush the tops with the remaining zhoug and cook, undisturbed, until golden brown on the bottoms, 3 to 5 minutes.
  5. Using a wide metal spatula, carefully flip the fillets. Cook until golden brown on the second sides and the fillets are opaque throughout, about 3 minutes. Using the spatula, transfer the fillets to a platter. Serve with the reserved zhoug and lemon wedges.

http://www.lynnandruss.com

Adapted from a recipe by Courtney Hill for Milk Street

Coconut-Miso Salmon Curry

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness.

Unfortunately, I misread the instructions and didn’t add the miso until after the coconut milk had been boiling for several minutes, missing out on the nice caramelization—mea culpa. While the overall flavor is on the mild side, adding a tablespoon of red Thai curry paste at the same time as introducing the miso to the pot, will provide a more pronounced touch of heat and deepen the overall color.

Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Coconut-Miso Salmon Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. safflower or canola oil
  • 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
  • 1 (1-inch) piece fresh ginger, minced (about 2 Tbsp.)
  • 3 garlic cloves, thinly sliced
  •  Kosher salt and black pepper
  • ¼ cup white miso
  • ½ cup unsweetened, full-fat canned coconut milk
  • 1 1/2-lb. salmon fillet, cut into 2-inch pieces
  • 5 oz. baby spinach (about 5 packed cups)
  • 1 Tbsp. fresh lime juice, plus lime wedges for serving
  •  Steamed rice, such as jasmine or basmati, for serving
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh cilantro

Directions

  1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes.
  2. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
  3. Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.
  4. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
  5. Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

http://www.lynnandruss.com

Adapted from a recipe by Kay Chun for NYTimes Cooking

Pan-Seared Salmon With Miso Rice and Ginger-Scallion Vinaigrette

This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice, such as jasmine (which we used), will work.

Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand such as shredded Brussels sprouts, carrots, snap peas, and/or radishes. We had leftover red cabbage, so we used that along with shredded carrots and radishes providing wonderful pops of color!

If possible, use a hand mandoline to get paper thin carrot and radish slices. And if you desire a heftier meal, add some canned chickpeas, white beans or black beans, although neither of us thought it would be necessary.

To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon, which we cooked only a pound for the two of us. But if you make the full 1 1/2 pounds, you may want to consider doubling that scallion vinaigrette.

Probably the biggest change we made to the recipe was how we cooked the fish. Instead of in the oven on a rimmed baking sheet, we used a non-stick skillet, and cooked skin-side down for the first 6 minutes, then carefully turned it over to finish, about another 2 minutes.

Quick, easy, colorful and healthy. What more can you ask for as a weeknight meal?

Pan-Seared Salmon With Miso Rice and Ginger-Scallion Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup white or sweet miso
  • 1 1/2 cups basmati or other long-grain rice
  • 4 skin-on salmon fillets, (6-ounces each)
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and black pepper
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup chopped scallions, plus more for garnish
  • 1 Tbsp. distilled white vinegar or unseasoned rice vinegar
  • 1 Tbsp. minced fresh ginger
  • 4 cups finely shredded cabbage, such as green, Napa or savoy; OR a mix of thinly sliced cruciferous veggies (about 8 ounces)
  • Toasted sesame oil, for serving

Directions

  1. Heat oven to 425 degrees.
  2. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
  3. On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes. OR, in a non-stick skillet over medium-high, sear the salmon skin side down for 6 minutes until golden brown and crisp. Carefully flip over and sear another 2 minutes or so. For medium to medium-rare, aim for 125˚F to 135˚F.
  4. In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
  5. Divide miso rice and cabbage, and other vegetables if using, among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

http://www.lynnandruss.com

Loosely adapted from a recipe by Kay Chun for NY Times Cooking