Traditional recipes

Salmon and Broccolini with Citrus-Chile Sauce

Salmon and Broccolini with Citrus-Chile Sauce

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.


  • 3 jalapeños, stemmed, seeded (save some of the seeds to add later if you like things spicy)
  • Finely grated zest from ¼ grapefruit
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 bunch broccolini, cut into 1" pieces
  • 2 5–6-oz. skin-on, boneless salmon fillets
  • 1 Belgian endive, leaves separated and torn into large pieces
  • 2 Tbsp. fresh grapefruit juice
  • 4 tsp. unseasoned rice vinegar
  • Toasted sesame seeds (for serving)

Recipe Preparation

  • Finely chop jalapeños and garlic on a cutting board; sprinkle with a pinch of salt. Crush with the side of a chef’s knife until broken down into a coarse mash. (You can also purée in a food processor or mash with a mortar and pestle if you prefer.) Transfer to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Let green chile kosho sit until ready to use.

  • Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until charred in spots and crisp-tender, 5–6 minutes. Transfer to a plate.

  • Heat remaining 1 Tbsp. oil in skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–7 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.

  • Arrange broccolini and endive on a platter; season with salt. Arrange salmon over. Stir grapefruit juice and vinegar into dressing. Drizzle dressing over salmon, then top with sesame seeds.

Reviews SectionI have made this twice and both times it was amazing. Lots of flavor but the Jalapeño was not overwhelming. I would recommend making it. Low carb. and very delicious.Andrea CoxGrand Lake, Colorado05/11/20So so so good. Bright, vibrant and comes together really fast! A treat on a weeknight.Really good and not very difficult. It sort of just comes together out of nowhere. It's well balanced. I would have never considered grapefruit as something to go with jalapeno and salmon, but it works really well. It's just the right amount.AnonymousVallejo, CA12/14/19Perfect weeknight meal. The sauce is amazing. My partner isn't a fan of grapefruit, but he had no complaints. The grapefruit flavor is very mild. Will definitely make again.alrr0610Oak Park, IL 03/14/19So delicious and came together really quickly! The sauce is definitely the star here!AnonymousBrooklyn01/28/19gailgh2Southern California01/28/19I used pink grapefruit - have a tree in my yard. I never saw what one was supposed to do with the green chile kosho - decided that it was supposed to be mixed with the grapefruit juice and vinegar dressing. Used an iron skillet, not "nonstick." Also I thought that it needed a little extra - had not eaten much all day, so put some basmati rice on the plate with the vegetables and fish. This was delicious!gailgh2Southern California01/28/19Delicious! Did not have endive so thinly sliced raw celery instead which worked great.AnonymousPhiladelphia 01/16/19Loved this so much! Had a bunch of broccoli to use up so I subbed that for the broccolini and added coconut rice to balance out. Salmon was a thick cut so took a lot longer to cook but the sauce is DELICIOUS. Will definitely make again. Thanks Chris!AnonymousBrooklyn 01/15/19The star of this dish is the green chile kosho. My partner doesn't care for grapefruit, so we substituted blood orange and it was still delicious. I didn't find it as fast as some other folks are commenting, but maybe I just move slow. I love the idea of using a blender for the sauce.austin7382579238409201/13/19Made this last night and it was amazing. We absolutely devoured this. It's really easy and fast to put together. Loved the sauce and combination of flavors of fish and crunch, etc. Definitely will make again.I made the sauce in a blender because I thought it would take less time and it still came out really great! I combined the vingear and grapefruit right into the blender when I did this because it needed more liquid. Also, I cooked the fish and ate it for lunch the next day with the leftover grapefruit I had cut for the juice. Very good.eschultzBonAppetit.com01/08/19This is so FAST! And full of flavor. Will definitely incorporate into my weeknight dinner rotation. I left all the seeds in because I like things spicy and it was great.AnonymousNew York 01/08/19This was a great meal, loved the sauce exactly as written and the endive was a nice contrast with everything. Yum!One of the best dishes Ive made in a while, a crowdpleaser and the sauce is mindblowingAnonymousMelbourne, Australia01/06/19Really enjoyed this first recipe of FGP- 2019 edish. I couldn’t find endive anywhere, so subbed raddichio, which worked great. That chile garlic dressing is dope - see it already as a staple sauce in the repertoire. Super refreshing and flavorful dish!einismineSt. Louis01/06/19So fast, so fresh, so rewarding. The citrus-chile sauce will become a regular part of my weeknight rotation (I kept the seeds in and it was deliciously spicy), for salmon and everything else. I imagine it'll be great for summer grilling too...AnonymousNew York 01/03/19Crazy good - Wanted to drink the sauce. I was worried it was going to be crazy spicy but it wasn't! Can't wait to eat the leftovers tonight :) Zesting a Grapefruit is super hard - I agree!Loved this! The crispy skin was awesome and I'm trying to figure out what else I can cover in the citrus-chile sauce.Really simple to make and really delicious. Love that you can manage the heat, too.AnonymousLos Angeles01/02/19So good. I regret not saving more jalapeño seeds because my sauce wasn't spicy enough! I played it too safe—story of my life. However, I used the extra grapefruit juice to make a Paloma, which is a very good idea.Loved loved this dish! That sauce is amazing. I did sub bok choy for the endive, and cooked it with the other greens.Wondering how long the sauce stays good for?Totally loved this! First time making broccolini so added a cover for some steam and still left them a bit crisp. Overdid it on the grapefruit juice so adjusted for a little extra oil - would it be bad if I wanted to drink the dressing? - and who knew zesting a grapefruit was more difficult than a lemon? Anyway, feel like a rockstar that I pulled this off AND my 16 year old is in a food coma now. Thank you BA!! Wish I could post a pic :/Hi! curious if there is any nutritional information that can be shared for this recipe?AnonymousCalifornia01/02/19

Foodie Friends' Test Kitchen & More

This is a WOW / restaurant-worthy salad. Lots of complexity and dimension to this salad as you can see from the ingredient list! Spice, crunch, sweet, salty, umami. definitely making this again soon.

Main Ingredients: applewood-smoked bacon, escarole, Honeycrisp apples, mild blue cheese like Gorgonzola

Crouton Ingredients: crusty Italian bread, hot chile-sesame oil or olive oil, Kosher salt

Dressing Ingredients: shallot, olive oil, apple butter or honey, red wine vinegar, Dijon mustard

  • Used a mix of hot chili oil and sesame oil -- definitely use this instead of just olive oil
  • Used red leaf lettuce instead of escarole
  • Didn't have Gorgonzola (which would've been amazing on this salad!) so used Parmesan

Recipe: Sausage-Spiced Cauliflower Steaks

The description on this said "toasted fennel seeds, black pepper and orange zest lend a sausage-like flavor to these roasted cauliflower steaks." I thought, "Yeah, right

sausage-like flavor?!" It actually DID have that flavor due to the fennel and mix of spices! This was so good and an easy vegetarian dish that we'll definitely make again. Didn't miss having meat during this meal!

Ingredients: cauliflower heads, marinara sauce, shredded fontina or provolone cheese, Parmesan cheese, fennel seeds, orange zest, garlic powder, olive oil, fine sea salt, black pepper

Thursday, December 26, 2019

Recipe: Easy Cheesy Zucchini Gratin

This is a low carb, keto side that we made the other day -- really delicious (can't go wrong when there's cheese!).

The recipe is linked above, but I'm including it below in case the blog or link goes away which has happened!

  • 4 cup s sliced raw zucchini
  • 1 small onion, peeled and sliced thin
  • salt and pepper to taste
  • 1 1/2 cup s shredded pepper jack cheese
  • 2 Tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon xanthan gum
  1. Preheat oven to 375F.
  2. Grease a 9࡯ or equivalent oven proof pan.
  3. Overlap 1/3 of the zucchini and onion slices in the pan, then season with salt and pepper and sprinkle with 1/2 cup of shredded cheese.
  4. Repeat two more times until you have three layers and have used up all of the zucchini, onions, and shredded cheese.
  5. Combine the garlic powder, butter, heavy cream, and xanthan gum in a microwave safe dish.
  6. Heat for one minute or until the butter has melted. Whisk until smooth.
  7. Gently pour the butter and cream mixture over the zucchini layers.
  8. Bake at 375F for about 45 minutes, or until the liquid has thickened and the top is golden brown.
  9. Serve warm.
  • Xanthan gum is optional (it's used as a thickener).
  • Bake for less time so the zucchini doesn't get overcooked and mushy.

Review: The Magpie restaurant aims small, scores big with Korean-inspired food on San Antonio's East Side

Crispy pork belly incorporates braised gai lan, kale, hot chile oil, peanuts and watermelon radish at The Magpie, a small Korean-inspired restaurant on East Houston Street.

Japchae incorporates sweet potato glass noodles, spinach, carrots, onions and fried lotus chips at The Magpie.

Grilled New Zealand lamb chops come with turnip puree, pea shoots, tomatoes and vinaigrette at The Magpie.

Happy hour specials include boneless fried chicken dressed in spicy yangnyeom sauce at The Magpie.

The Magpie is a small Korean-inspired restaurant with 22 seats on East Houston Street.

A Korean pancake called jeon comes with mung bean and pork at The Magpie.

Dak galbi ssam is a boneless half-chicken served with pickled vegetables, lettuce for wrapping and a rice cake called ju mok bap at The Magpie.

Banh mi toast comes with grilled pork, chicken liver mousse, carrots and herbs at The Magpie.

Mike Sutter /Staff file photo Show More Show Less

The Magpie is a small Korean-inspired restaurant on East Houston Street.

Crispy-skin salmon with preserved citrus chile paste rests on grilled broccolini at The Magpie.

An assortment of Korean pancakes called jeon includes kimchi jeon, shrimp jeon with Ecklonia cava algae and lotus root jeon at The Magpie.

Roasted cauliflower incorporates romesco sauce, gremolata, fried quinoa and roasted pepitas at The Magpie.

Ju mok bap is grilled rice formed into a cake with pickled plum, onion paste and herbs with a black sesame and walnut crumble with an optional pickled egg at The Magpie.

The Magpie is a small Korean-inspired restaurant on East Houston Street. Co-owner Eugene Sanchez, far right, is part of the team waiting tables.

Shrimp toast incorporates shrimp sauteed in white wine, butter, garlic, shallots and capers on house-baked milk toast with flakes of fried onion on top at The Magpie.

Valrhona chocolate forms the base of a chocolate mousse dressed with pistachios and pistachio creme anglaise at The Magpie.

Butter cake incorporates berries, berry compote and whipped cream at The Magpie.

An apple salad incorporates Granny Smith apples, farro, whipped ricotta cheese, pine-nut brittle and honey-lemon vinaigrette at The Magpie.

Co-owner and chef Sue Kim works the small kitchen at The Magpie.

Brussels sprouts incorporate balsamic-pomegranate agrodolce sauce and a crumble of bread and pecans at The Magpie.

French green beans with almond puree and fennel pollen at The Magpie.

The Magpie is a small Korean-inspired restaurant on East Houston Street.

The Magpie is a small Korean-inspired restaurant on East Houston Street.

Crispy pork belly incorporates braised gai lan greens, kale, hot chile oil, peanuts and watermelon radish at The Magpie.

Note: This is a full Taste Test review, with a star rating based on multiple visits.

With just 22 seats, The Magpie has to play restaurant Tetris to squeeze people in.

Move the solo guy from the two-seater to the bar, push two of those tables together and voila, table for four. Two couples who&rsquove never met? No problem: Instant double date at the table by the door.

So many people, so little space. It&rsquos a big problem to have, and it&rsquos a good problem to have. And it&rsquos not likely to let up. Because beyond The Magpie&rsquos boutique coziness at Hackberry Market on the East Side stands chef Sue Kim, turning out Korean-inspired food with heart, soul, flavor and style.

We&rsquore accustomed to Korean food served with constellations of side dishes, to grilled meat cut with scissors at the table, to fire-breathing spice, to fried chicken and beer all around. Kim brings small-plate finesse to that broad-shouldered food.

In her hands, pork belly took a balanced stance between fat and lean, its crispy edges gilded with five-chili oil, fanned out over braised gai lan greens with peanuts and watermelon radish. &ldquoElegant&rdquo is hardly ever an adjective for pork belly, but Magpie made it happen.

1602 E. Houston St., Suite 106 210-389-1584,

Quick bite: Korean-inspired cooking in a modern 22-seat boutique space

Hit: Banh mi toast, crispy pork belly, happy hour chicken bites

Miss: Lamb skewers

Hours: 4-10 p.m. Wednesday-Friday noon-10 p.m. Saturday

Price range: Appetizers and small plates, $5-$13 entrees, $14-$19 desserts, $5-$9

Alcohol: Wine and beer

**** Superior. Can compete nationally.

*** Excellent. One of the best restaurants in the city.

** Very good. A standout restaurant of its kind.

* Good. A restaurant that we recommend.

(no stars) We cannot recommend this restaurant at this time.

Express-News dining critics pay for all meals.

Kim took the Korean grilled rice cake called ju mok bap and formed it into a heart, held together with pickled plum and onion paste, finished with crumbled walnuts for a comfort food journey of taste and texture, with an optional pickled egg on the side. Korean pancakes called jeon made up a smart sampler plate of three silver dollar-size styles: funky kimchi, crispy lotus root and an eclectic green jeon made with Ecklonia cava algae with a lone curled shrimp &mdash a true international house of pancakes.

Kim rolled up her sleeves for plates with working-class character, tossing pork ribs in spicy galbi chile sauce with potatoes, eggplant and gnocchi-style rice dumplings called tteok-bokki. That same robust aesthetic played into dak galbi ssam, a boneless half-chicken flamed on the grill, served with galbi sauce and lettuce leaves for wrapping. Magpie&rsquos japchae noodles rang welcome Korean notes, a familiar toss of sweet potato glass noodles, spinach and carrots with a tiara of fried lotus chips.

During happy hour from 4 to 6 p.m. Wednesday through Friday, Magpie throws a chicken-and-beer party, with plates of boneless nuggets from plain to flamethrower fried light and crisp for $5 and select beers and wine from its small but well-curated list, which ranges from Beaujolais to Lambrusco and Belgian tripel ale to coconut cream stout.

Good food recognizes no borders, and Magpie is also a picture window on the wider world. Kim and her husband, Eugene Sanchez, have traveled the world since they met in 2006 in her native South Korea, where Sanchez was teaching English at the time.

She&rsquos at home in the kitchen, having worked at the Michelin-starred Mélisse in California and restaurants in San Antonio including Dough Pizzeria Napoletana and chef Andrew Weissman&rsquos Minnie&rsquos Tavern. Sanchez, on the other hand, is a newbie to the restaurant life, a congenial scholar who&rsquos just a dissertation away from a doctoral degree in literature. But he handles the floor at Magpie with grace, greeting people and running food and waiting amiably for the shouty happy drunk guy to stop banging his big hammy fists on the counter.

Magpie&rsquos a full-contact sport in that regard. I sat 18 inches away from two people locked in loud mortal combat over who could say &ldquoliterally&rdquo the most. The magpie &mdash the bird, that is &mdash might be a scrappy harbinger of good luck, but it&rsquos also loud as hell. But that&rsquos the way of this place, sharing a brand new shopping plaza on the East Side with a butcher, a baker and a pizza pie maker.

Meal Planning Week of November 10-16

We'll be halfway through November at the end of the week. Have you started any holiday or winter prep yet? I'm going to order meat from a local rancher and try to only use that for our meat this winter. Also ordered some frozen appetizers from my nephew's fundraiser.

Meal plan for 2 adults & 2 school-aged kids

My oldest son’s 10th birthday is Thursday & he wants tacos.

Wednesday- hamburgers & hot dogs (hubs to grill as I’ll be playing sideline sports mom)

Thursday- tacos (oldest son’s birthday) & cake

Friday - homemade pizza rolls for kids / parmesan, tomato & basil pizza for adults

Sat - gnocchi with pesto (I freeze a big batch of pesto made from the leafy carrot tops when I clean out our garden in the fall). Quick, easy dinner with store bought gnocchi

i have family visiting me in my tiny apartment for thanksgiving, so i'll be making the sides but ordering the turkey cooked as there's absolutely no way to cook it here. so prep is really just ordering that and also starting to stock up on potatoes and butter

denver omelette crustless quiche

burgers with sautéed zucchini

Gathered Nutrition's spinach and artichoke chicken with chickpea pasta

smittenkitchen's sweet potato rounds with pecans and goat cheese are the one thing I absolutely have to have every Thanksgiving. You can prep all the components ahead of time, they're delicious, they're at least healthyish, and leftovers hold up well for days.

No cornbread dressing? If you need oven space there are decent slow cooker recipes out there. I think it would be fun introducing non-Americans to Thanksgiving.

Roasted brussel sprouts or broccoli - you can do a lemon tahini drizzle or toasted slivered almonds and pickled shallots on top.

One of my go-to holiday side dishes is roasted brown sugar carrots. I usually make it the day before,and then it's easy to throw in the oven for 10 mins or so to heat up the day off. Carrots, butter, brown sugar, salt/pepper,and dill mixed in a baking dish, roasted at 400 until desired doneness (I like mine a little caramelized). Stir every 15 mins or so and you're good! I don't even bother measuring much anymore, it's generally around 2-3tbsp butter and 3-4tbsp brown sugar, depending on how many carrots.

Ahhh the holiday season - aka Buffalo Chicken Dip season. Everyone always requests I bring it to any family/friends gathering even though they all have the recipe but apparently "I make it better" so I guess that's a compliment lol. Prep for that includes hoarding bricks of cream cheese when it's on sale at the grocery store! Also, I'm taking over the cheeseboard for Christmas Eve this year and have started following ALL the cheeseboard IGs to get some inspiration and it's honestly scary how wild some of these boards get.

This week's dinners look like:

Tuesday: BBQ Beer Pulled Chicken (not doing this as tacos but just with roasted sweet potatoes and broccoli)

Thursday: Soup and Grilled Cheeses

Friday: Probably just pizza or something quick before heading to a friend's for drinks

Iɽ live to see these wild cheese boards!

I haven't done any holiday or winter prep I'm going on vacation on the 19th and get back the day before Thanksgiving, so I am just spending that holiday with my boyfriend's family and will just help with making food that day. I am planning on making up some freezer prep meals when we do get back from the trip, probably chili and a few different soups.

For this week, we have this going:

Monday: homemade pizza (cauliflower crust) and salad

Tuesday: sweet potato and turkey hash with mushrooms and kale, topped with over medium eggs

Wednesday: spaghetti squash with pesto and roasted vegetables

Thursday: vegetable curry with rice and naan

I am responsible for bringing tapas-like appetizers to my work team’s holiday gathering. I’m going to do Proscuitto Crostini with Burrata and Lemon Honey Drizzle, Citrus Marinated Feta and Olives, and some homemade guacamole with chips.

Sunday: Crockpot Basil Coconut Chicken Curry with brown rice, roasted cauliflower and TJs Garlic Naan

Wednesday: Crockpot Greek Chicken and steamed broccoli

Friday: TJs Brussels Sprout and Caramelized Onion Ravioli with red sauce and a salad

This will be my first holiday where I'll be eating less meat, but I'm fine with eating seafood when the vegetable is sparse. For Thanksgiving, we usually have a combined Family/Friendsgiving, but this year some of them will be out of the state & country. Sooo we're thinking to just hang out with my brother in law. Some friends may join us, but since it will be super low key, we don't have to prepare anything.

Lunch this week: Roasted cauliflower & asparagus, vegetable curry

M: Chickpea tikka masala for adults, Noodle soup for kids

T: Veg japchae & shrimp tempura

Th: Black bean & corn quesadilla

Ooh do you have a recipe for this that you like?

I really need to start shopping at the specialty meat butcher, but I do my best to get "humane" meat (I hear the arguments that no meat is humane, therefore the quotes). I just started receiving a subscription box of produce where it all comes form grocery store seconds, too big or blemished veggies, or things that are right at their expiration date. This week I got 2 zucchini, 5 carrots, 2 onions, 2 pomegranates, a bunch of radishes, kale, a cabbage, 3 granny smith apples, a bunch of beets, and some key limes. I'm sure I'm forgetting something. But so far it's all been great! I need to check and confirm their sourcing is eco-friendly and then I can give a wholehearted recommend.

Sunday: Used a lot of the veg box to make this quinoa salad which, even after I upped a lot of the spices and seasonings, was woefully underseasoned. But it's edible and healthy so I'll eat it.

Monday: Pork 'n' beets. Going to sub out a lot of what's called for with the veggie box: cabbage instead of kraut, apples instead of apricots, red beets instead of golden.

Wednesday: Enchilada tofu bowls, add zucchini and maybe some radish greens, and also cheese <3

Tuesday, November 19, 2019

An Evening with Carla Hall

It's not often a celebrity chef travels to the Piedmont Triad. Last week, Carla Hall of "Top Chef" and "The Chew" fame did a cooking demonstration as a fundraiser for the Greensboro Public Library Foundation. It was so fun seeing this larger than life (literally - she is 5'11"!) TV personality showcase recipes from her new cookbook, and they were all absolutely delicious dishes. About 80 people turned out for this event, and it was quite an eclectic crowd. Carla married her love of soul food with her appreciation for local and plant-based foods for a fabulous meal. It was fun to be surprised by her inventive flavor combinations. And I want to be her best friend.
The woman herself!
Upon our arrival, we were greeted with a glass of bubbly. That's how I'd like to be welcomed into every room, every day. It was paired with a fluffy Buttermilk Biscuit, topped with Deviled Egg Salad. I'm usually not a fan of egg salad, but this had very little mayonnaise and had great herbaceous notes. She actually demo-ed the biscuits, and a diner at my table won them! So we got to try her biscuits fresh out of the oven. They were spectacular, as you'd imagine.
Deviled Egg Salad on Buttermilk Biscuit
The next course was a Caramelized Leek and Mustard Green Soup, topped with Chow Chow. This was the least attractive dish (hence the lack of photo), but maybe my favorite of the night. It was a shock to my taste buds, this earthy, tangy, satisfying bowl of leeks and greens, and the chow chow brought a nice texture and acidity. This is something I will definitely make again this winter.
Caribbean Chicken Thighs
Hot Water Cornbread
Garlicky Pork Tenderloin with Black-Eyed Pea Vinaigrette was some of the best pork I've ever tasted. It was cooked perfectly, which is difficult to do for multiple plates, and the sour, tangy vinaigrette was something I never would have thought to pair with this meat. The pork sat atop Roasted Cauliflower with Raisins and Millet, which reminded me of quinoa. Even the humble Rainbow Carrot was done justice, roasted and topped with Benne (like Sesame Seeds). I've had all of these ingredients before, but I hadn't enjoyed them like THIS before.
Garlicky Pork Tenderloin with Cauliflower, Millet and Rainbow Carrots

Dessert seemed like it was designed just for me - Poured Caramel Cake. I love a good yellow cake with thick caramel frosting, and I never thought I'd utter the words "too sweet", but it was indeed a shock to the palate after the sourness from the previous dish. The creme fraiche on top really helped cut through the sweetness, but don't get me wrong - I still ate every bite.
Poured Caramel Cake
I can't wait to repeat some of these recipes and explore more in Carla's new book, Carla Hall's Soul Food: Everyday and Celebration. She even signed it "Hugs and Biscuits". She is quite a talented chef, and I admire her even more now.

Grilled kabocha squash with mint-pomegranate pesto (page 182)

From Gjelina: Cooking from Venice, California Gjelina by Travis Lett

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  • Categories: Grills & BBQ Sauces, general Side dish Italian Vegetarian
  • Ingredients: kabocha squash mint pomegranate seeds shallots pomegranate molasses Parmesan cheese limes

Watch the video: Lecker Lachs in Parmesan Sahne Sauce mit Spinat und Tomaten von KochMalSchnell (December 2021).