SWASHBUCKLED! S2E3: Sushi-Bagel-Pasta

Since Amanda and Marie are running in the Rock N Roll Marathon and Half (respectively) this weekend, we decided to go all in on the carbs and excessively long and rambling recipe titles. Watch as we try to fuse together one too many cuisines. Will we add SO MANY flavors where it finally works? You’ll have to watch to find out!

 

 


Ingredients featured in this week’s episode:

This might have been the weirdest combination of items we have made in the Fearless Flying Kitchen. But it totally works! Comfort food at its best. Risotto is normally made with a short grain rice, but our risotto is made from a short grain pasta, Orzo! Between the carby-goodness of the Orzo and the flavors of the Miso-Ginger Broth, the base  reminded us of the comfort food of our youth, “Oriental Flavored Top Ramen.”

The completed dish also reminded us of one of our favorite fresh (ie. Heat and Serve) items, Greek Style Chicken with Orzo, Spinach and Feta Cheese. However our version would be called the “Asian Style Salmon with Orzo, Mushrooms, Edamame and Goat Cheese…Oh and A Chutney Of Cucumbers and Lychee”

And speaking of that chutney, it was a great stand alone item and makes a great side dish or topping. We’ll definitely be revisiting that again.

Couple other things about this dish: smoked salmon really was wanting to be a breakfast item, and Marie brought it because it tasted so good with bagels and cream cheese. It had a distinct flavor in the risotto dish (which I want to make again but with a plain baked salmon) that mellowed out a bit once we added the goat cheese.

 

 

Miso Salmon Risotto with Cucumber Lychee Chutney

  • Servings: 4
  • Difficulty: moderately easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 Cup Orzo
  • 2 Cups Miso Ginger Broth
  • 1 Cup Water
  •  2 Tbsp Butter, divided
  • 1/2 Shallot, minced
  • 1 Garlic Cloves, minced
  • 1 Cup Fresh Edamame
  • 1 package Shiitake Mushrooms, sliced
  • 1 Package Smoked Salmon
  • Cucumber-Lychee Chutney
    • 1 Cucumber, peeled and diced
    • 8 Fresh Lychee, peeled and diced, with juices
    • 1 Tbsp Red Onion, Minced
    • 1 tsp Fresh Ginger, grated
    • Zest and Juice from Half a Lime
    • 1/4 tsp Fresh Ground Sea Salt
    • 2 Tbsp Rice Vinegar
  • Toppings: Green Onion, Everything but the Bagel Seasoning, Goat Cheese Crumbles

Directions

  1. Make Cucumber-Lychee Chutney: Combined all ingredients in a bowl and mix together. Refrigerate for a half an hour.
  2. Make Risotto: In a pot, warm up broth and water on medium-low. In another pan, over medium heat, melt 1 tbsp butter in a pan. Sautée shallot and garlic cloves for a few minutes. Add in orzo and cook for another couple minutes to brown a little. Now, you can begin to add a half a cup of warm stock/water until absorbed, then add another half cup, and continue this until all the liquid is absorbed. Make sure the heat is set to medium and you are stirring constantly.
  3. Once all the stock is gone, you can use the same pot to melt 1 more tablespoon of butter and sauté the sliced shiitake mushrooms and fresh edamame over medium-high heat. This won’t take long to cook, you just want the mushrooms to soften and the edamame to warm throughout.
  4. To assemble, place a a quarter of each in a bowl in the following order: orzo risotto, mushroom edamame mixture, smoked salmon (flaked, although see note at the bottom), cucumber-lychee chutney, and then the toppings (green onion, goat cheese and everything but the bagel seasoning).

NOTE (WHAT AMANDA WOULD DO DIFFERENTLY)- Instead of using the smoked salmon, you can bake fresh salmon. To do this, pre-heat oven to 400 degrees, place salmon on baking sheet and rub with olive oil and top with fresh sea salt and pepper. Bake for about 16-18 minutes. This will decrease the smokiness of the salmon, and would be a great flavor to add to the top of the orzo risotto. You probably wouldn’t need to add the goat cheese and bagel seasoning.

 

Copy of Every Summer Has Its Own Story

We made the Blueberry-Lavender Coffee Popsicles by combining 1 cup of Blueberry-Lavender Flavored Almond Beverage with 1 cup Cold Brew (Black) Coffee and 1-2 Tbsp Coffee Syrup (start with one Tbsp and then add a little more if you like it sweeter). This will make about 10 popsicles, with each one containing 12 calories, 3.7g carbs, 3.2g sugar,  and 11mg sodium…not too bad if you are looking for a sweet, summer treat that won’t  break the scale. I mean, it’s basically the same as breathing air…plus a little sugar…

However, these popsicles are a little on the “icy” side. Great flavor though! You can experiment with adding a couple tablespoons of half and half into the mixture, which would no longer make it vegan, but might improve the mouthfeel a tad.

Rosemary Salmon with Balsamic Green Beans and Tomatoes

Rosemary-Salmon

My daughter can eat salmon any time, any where. For my last birthday, we were at Disneyland and had lunch at The Blue Bayou, a nice restaurant inside the Pirates of the Caribbean ride. Little Miss O orders salmon, of course. When it arrives, she grabs it off of her plate and hoofs it down in 2 minutes flat, and eats it just like it is a burrito.

Needless to say, salmon is probably the most popular dinner in the Fearless Flying Kitchen.  This is also the dish that means I will always have a rosemary plant growing somewhere at my house. I don’t know what my family would do if salmon just up-and-disappeared one day.

I have made other (very delicious) versions of salmon, some with pesto and tomatoes, others with a miso glaze, but the hubs always tells me that this very simple preparation is the best. And I would have to agree! it is easy, simple and delicious.

We usually alternate the veggie that gets served along side. This time, I decided to fancy up a bag of green beans with a little balsamic glaze and grape tomatoes.  In the past, I have also added some chunks of goat cheese, which is always a plus in my book.

Now, I don’t think you can talk about salmon without bringing up the different types you can purchase and their overall controversial nature.  (Didn’t know salmon was controversial?! Now you do!) These two articles (one from The Cleveland Clinic, the other from The Washington State Dept of Health) do a great job with taking the research that is out there and outlining the pro’s and con’s to consider when choosing between wild or farmed salmon. In a nutshell, farmed fish is more readily available, costs less, has slightly more omega-3’s, and to some (self included) it taste better. But it also has a bit more saturated fat and calories, and with that extra fat, it stores more pollutants and carcinogens (such as PCBs). Either type of salmon is not considered to be high in mercury, with farmed salmon being lower in mercury than wild. Regardless of which option you choose, salmon has a lot of health benefits, such as omega-3 fatty acids (great for your brain, eyes and heart and just keeping inflammation down in general) and it is a great source of muscle building protein. So, I would recommend including salmon in your healthy diet, try the wild first, and if that isn’t possible, farmed is fine…but keep it to a weekly meal as opposed to a daily occurrence.

Rosemary Salmon and Balsamic Green Beans

Getting this salmon party started!

Start by pre-heating your oven to 400 degrees, and then prep your salmon. I always purchase salmon that has the skin still on, but it really doesn’t matter what type you purchase. If you do purchase the “skin-on” salmon, just make sure you discard the skin prior to eating. Most of the salmon is already de-boned that you purchase from Trader Joe’s, but I have, on occasion, come across some tiny bones, so I always rub my finger across each fillet to make sure I can’t find any hard spots.

Prepare your baking sheet. You can place the fillets directly on the sheet, or if you want an easier clean-up, place fillets on top of foil or parchment paper. Pour a little drizzle of Olive Oil over each fillet, and rub in. Then sprinkle with fresh ground pepper and sea salt. As I previously said, I always have a rosemary plant (originally purchased in the Garden department of TJ’s) that I can go raid, but you can also purchase organic rosemary in a small package from the refrigerated section. Pop that bad boy in the oven for 15-18  minutes (depending on the size of the fillet). You’ll know it is finished if you insert a fork in the fillet and it flakes and will not appear “raw.” Know that there will be some carry-over cooking in the few minutes after it is removed from the oven, so if it is still slightly pink, that is ok. You will also notice that the white fat starts to appear on the top and sides of the filet.

While your salmon cooks, prepare your side items. For these green beans, I simple sautéed them in a little bit of Olive Oil for a few minutes, then added tomatoes and the Balsamic glaze. If you are following a low-carb diet, then your dinner would be done at this point. If you are a member of my family, you love your carbs, so we always have microwave brown rice in the freezer to serve alongside meals like this. Easy peasy.

Voila! Gourmet dinner that will impress, with minimal effort!

Rosemary Salmon

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 2 Salmon Filets
  • 2 tsp Olive Oil
  • 1 Tbsp Rosemary, chopped fine
  • Sea Salt, to taste
  • Fresh Ground Pepper, to taste

Directions:

Pre-heat oven to 400 degrees. Place salmon filets on a baking sheet, skin side down (if there is skin). Run finger along the meat to make sure no bones are present. Drizzle a tsp of olive oil on each filet. Then adorn with rosemary, salt and pepper. Place in oven for 15-18 minutes, or until it no longer appears pink and “raw” on the inside. Remove from oven and let rest for about 3-5 minutes before serving.

Balsamic Green Beans and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 1 Bag of Organic Green Beans
  • 1 tsp Olive Oil
  • Handful of cherry tomatoes
  • 1 Tbsp (approx) Balsamic Glaze

Directions:

Add a small amount of olive oil to a skillet and turn heat to medium-high. When hot, add green beans and sauté until they start to soften. Throw in cherry tomatoes and a squirt of balsamic glaze. Continue to cook for about 5 minutes, until tomatoes just barely start to break down. Add more or less balsamic glaze to taste.