Salmon and Vegetables Baked in Foil
Serves 4
¼ cup soy sauce
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
2-inch piece of ginger root, peeled and finely chopped or grated
1 teaspoon olive oil, for coating foil
2 cups chopped curly kale leaves, thick stems removed
1 large red bell pepper (about 5 ounces) sliced into 1/8” thick strips
1/3 cup sliced scallions, white and green parts, thinly sliced on an angle (about 3 scallions)
4 5-ounce skinless salmon fillets
1 tablespoon toasted sesame seeds
Preheat oven to 400°F.
In a small bowl, pour soy sauce, vinegar, and sesame oil. Whisk to combine. Stir in garlic and ginger, then set aside.
Cut four 12-inch-long sheets of aluminum foil and lay flat on the counter. Lightly brush each piece of foil with olive oil to help prevent fish from sticking. Divide kale evenly among four sheets of foil, placing it in the center of foil. Distribute bell pepper and scallion slices evenly on top of the kale. Place each piece of salmon on top of vegetables, and drizzle with 2 tablespoons of sauce. Bring the long sides of the foil over the fish and vegetables and seal by folding foil onto itself, crimping, and folding edges tightly. Place foil packet on baking sheet. Bake until salmon is just cooked through, about 25 minutes.
Use a large spatula to transfer each packet to a plate. Open packets and sprinkle with sesame seeds. Serve fish and vegetables in packets on plates.
Mediterranean Pan-seared Tuna Steaks
Serves 4
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 cups diced tomatoes
½ cup dry white wine, such as pinot grigio
½ cup sliced kalamata olives
¼ cup capers, drained and rinsed
2 teaspoons chopped fresh oregano
2 tablespoons chopped fresh basil
4 5-ounce yellowfin tuna steaks
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Pour 1 tablespoon of the olive oil into medium sauté pan, and heat over medium heat. Add garlic, and cook for 1 minute. Add tomatoes, stir to combine, and cook for an additional 2 minutes. Increase heat to high, and add wine. Allow mixture to boil for 2 minutes to reduce the liquid. Lower the heat to low, and add olives and capers. Simmer uncovered for 5 minutes. Stir in fresh herbs, and remove from heat.
While tomato mixture is simmering, heat 2 tablespoons olive oil in another pan on medium-high heat. Place tuna steaks in pan, and sprinkle with salt and pepper. Cook over medium heat for 2 (medium rare) to 4 minutes each side depending on how well you like it cooked.
Place tuna on plates and pour tomato mixture over each steak.
Avocado and Sardine Toasts
Serves 4
12 slices of baguette, cut on the bias, ½ an inch thick
2 teaspoons extra virgin olive oil
½ lemon
1 ripe avocado
1/8 teaspoon salt
1 4.4-ounce can sardines, in water
2 tablespoons minced parsley
¼ teaspoon red pepper flakes
2 medium radishes, very thinly sliced
sea salt and ground black pepper, to taste
Set the oven broiler to high. Brush olive oil evenly on each piece of baguette, and place bread on a sheet tray. Broil in oven for 1 to 2 minutes, until golden and just starting to brown around the edges. Set aside.
Zest and juice the lemon. Measure 1½ teaspoons lemon juice and 1 teaspoon lemon zest.
In a bowl, mash up avocado with a whisk or fork, until only a few chunks remain. Add the 1½ teaspoons lemon juice and 1/8 teaspoon salt. Mix again until combined.
Drain sardines. Divide sardines evenly among toasts and top with avocado spread. Sprinkle lemon zest, minced parsley, and red pepper flakes over each toast. Top with radish slices. Season with sea salt and pepper, to taste.