If you’re like me, you’re probably thinking, “what the heck is salmoriglio?” Well, we can be each others’ good company, because I only found out when I looked at the recipe that salmoriglio is simply a lemon and herb sauce originally from Southern Italy. If you love the flavors of lemon, garlic, olive oil, and herbs together, you’ve probably made one before anyway. Perhaps now we’ll both get it right on Jeopardy!? Oh wait, are we the only ones who watch Jeopardy! under the age of 70? Moving on…
I was searching for a springtime recipe, and this one hit all of the right notes–salmon, veggies, lemon and herbs–plus I wanted to use some of the tasty herbs in our small backyard garden. I love the pop of color from the succulent tomato and the crunch from the thinly sliced celery! This only-slightly-adapted recipe comes from Hugh Acheson‘s A New Turn in the South cookbook. You might recognize Hugh from Top Chef on Bravo TV, or from his Athens restaurants (Five & Ten and The National), or from his new eatery in Atlanta, Empire State South. Alex and I went to Empire State South for his birthday last December, and if you haven’t been, pick out a dull weekend and make it your destination. It’s definitely worth the trip!
The soup is the warmer complement to this springtime meal. I found the recipe on a blog called palate/palette/plate, and I am looking forward to exploring her blog more! I started looking for a curry chickpea soup after I had a lovely cup on Saturday from Macon’s own The Rookery. They change their soup of the day frequently, so if you go and they have the African Curry soup, definitely check it out! I especially appreciate the broth version of a curry soup as opposed to a creamy version made with coconut milk. I like that version fine, but I enjoy the texture of the broth version much better. This soup has tender chickpeas and mushrooms with a slight crunch of almond.
Tonight’s Tasty Tuesday is leaving no taste bud behind!
Salmon with Marinated Vegetables and Salmoriglio
Adapted from Hugh Acheson’s A New Turn in the South
10 fresh green beans, blanched until tender
10 cherry tomatoes, halved
1 small yellow squash, cut thin
2 celery stalks, cut thin
4 asparagus stalks, cut into 1-inch pieces
1 carrot, julienned
1 scallion, cut on the diagonal
1/2 cup Shallot-Thyme Vinaigrette (recipe to follow)
1 tsp. Kosher salt
1 tsp. chopped fresh mint leaves
1 tsp. chopped fresh thyme
1 tsp. chopped fresh flat-leaf parsley
1 Tbsp. olive oil
2 (5 to 6 oz.) wild salmon fillets, skin removed
1/2 cup salmoriglio (recipe to follow)
Preheat oven to 400 F. Cut the green beans into 1-inch lengths and place in a large bowl. Add the tomatoes, squash, celery, carrots, asparagus, and scallions. Add the vinaigrette and gently toss. Season with 1/4 tsp. of salt and add the herbs. Set aside at room temperature while you roast the salmon.
In a large oven-safe fry pan warm the olive oil over medium-high heat. Evenly season the salmon fillets with 3/4 tsp. salt. When the oil is just about smoking, place the salmon in the pan. Let the salmon cook for 3 minutes, then turn it over. Cook for 3 minutes more, turn again, and place in the oven for 4 minutes.
Remove the pan from the oven and place a salmon fillet onto each plate. Sauce with the salmoriglio and a heat of the marinated vegetables.
3 Tbsp. freshly squeezed lemon juice
2 Tbsp. olive oil
1 Tbsp. chopped fresh oregano
1/4 tsp. red pepper flakes
1/2 tsp. lemon zest
3 garlic cloves, minced
1/4 tsp. Kosher salt
1/4 tsp. cracked black pepper
Place all ingredients in a jar and shake vigorously. The sauce will also keep for a week in the refrigerator.
6 stems of fresh thyme
1 shallot, minced
1/3 cup freshly squeezed lemon juice
2/3 cup white wine vinegar
2/3 cup olive oil
1/2 tsp. dry mustard
1/2 tsp. Kosher salt
Place all ingredients into a Mason jar, shake, and place in the refrigerator for 24 hours. Remove the vinaigrette from the refrigerator and strain the solids out of the dressing. Discard the solids and place the vinaigrette back into the jar. Shake well before using.
Curry Chickpea Soup
Adapted from palate/palette/plate
1 can chickpeas, rinsed and drained
1 cup mushrooms, sliced
1/2 medium red onion, diced
2 cloves garlic, minced
1/2 cup almonds, finely chopped
4 cups low sodium chicken stock
3 tsp. curry powder
dash of cayenne pepper, to taste
salt and pepper, to taste
2 Tbsp. olive oil
Fresh cilantro, for garnish
In a medium pot, heat 1 Tbsp. of olive oil over medium heat. Add the onion, garlic and almonds and cook for about 3 minutes, stirring frequently. Add curry powder, stirring to coat; cook an additional 2 minutes.
In a medium skillet, heat 1 Tbsp. of olive oil and saute mushrooms until moisture is released; they should be browned and soft.
When the onions, almonds and curry are fragrant, add chickpeas, chicken stock, sauteed mushrooms and a dash of cayenne pepper to the pot. Add salt and pepper to taste. Stir to combine and simmer for about 10 minutes. Ladle into bowl and use cilantro for a garnish!