Back to this later after a word from last week.
LAST FRIDAY…
To prove that I am moving back toward a healthier menu, I give you salmon, and a title fit for Dr. Suess. Why you might ask? Because, I will be crashing a party this weekend and the hostess of the party is “Suessing-out”, so I thought, “when in Rome” (or Whoville).
This is not just any salmon, by the way. This is king salmon, “Springer” salmon actually; caught fresh from the Columbia River and available for the first time this season, last Friday, at Gemini. That’s right, Friday. Once again, as the weekend began, I shed my usual habit of steak night in lieu of Fish Friday.
Usually, this salmon would find it’s way to the grill via a wooden plank, which would impart smokiness and inherently steamed in moistness. Instead, as I stood at the cash register, seconds before the numbers on my card cyber-netted their way into (and out of) my bank account, I grabbed a box of cleverly packaged parchment bags from the stand, conveniently located less than an arms length away (heck, it only increased the order by less than 5 dollars). I was tired. It was an extraordinarily long week and, although it was sunny (yep), and warm (in the sun anyways), it was still Winter. In a few short hours, when the sun had retired, I knew that a simple dinner would make much more traction than one that I wouldn’t be able, or happy, to finish. So the parchment bags seemed like a good idea. Never used them before. Well, maybe once, I think? I had a crisper drawer full of aspiring extras and pulled them together quickly to accompany the salmon in it’s bag.
A happy, healthy start to a weekend.
ENTER “FIESTA FRIDAY”
However, I still prefer the grill, or pan (seared). Tonight for my party crash, over to the Novice Gardener’s “Fiesta Friday” I thought I would go back for seconds, of salmon, not parchment, and cook it up with a little Mexican flare. Maybe they’ll like my recipe and they won’t throw me out…just yet.
King Salmon Green Enchiladas with pickled poblano and fennel relish
Serves 2
MASTER INGREDIENT LIST
1/2 cup (approximately) green sauce (recipe to follow)
Rancho Gordo Ayocote Morado beans, cooked (follow black bean method here)
1 handful (each serving) lime-pickled poblano and fennel (recipe to follow)
3/4 lb king salmon fillet, skin removed and trimmed
Sea salt and pepper to season the salmon (or a combination of roasted sea salt, coriander seeds and black peppercorns, ground fine)
4 corn tortillas
Oil for softening tortillas
4 oz ball Buffalo mozzarella
Garnish ideas: cilantro, avocado slices, tomato slices
INGREDIENTS (for green sauce; you will have extra sauce to use for another dish or to add extra salmon, tortillas and guests.)
1 1/2 lb tomatillos, husked
1 jalapeño
4 cloves garlic, peeled
1/4 sweet onion, peeled
1/2 tsp each, cumin, Mexican oregano, natural sugar
1 wad of fresh cilantro, long stem trimmed but short stem left intact. Rinsed (should wad up to the size of a ping pong ball; if you love cilantro, use more).
1-2 TB lime juice
COOK (green sauce)
Parboil the tomatillos, jalapeño, garlic and onion. Drain and put on a sheet pan. Set under the broiler (set to 400 degrees F) and broil until the skins are brown. Transfer all of the contents of the pan (juices included) to the bowl of a food processor. Add the cumin, oregano and sugar – purée. Add in the cilantro and lime juice – process to incorporate. Transfer to a small sauce pan and keep warm. For a prettier, more vibrant-colored sauce, leave out the cilantro, but the flavor is better with it’s inclusion.
INGREDIENTS (for lime-pickled poblano and fennel)
1/4 sweet onion, shaved very thin
1/4 fennel bulb, cored, shaved very thin
Juice of 1 lime (3 TB approx)
1/2 tsp each, cumin, Mexican oregano, natural sugar
1 pinch course sea salt, ground between your fingers; add to taste
2 radishes, julienned
PREPARE (lime-pickled poblano and fennel)
Mix all of the ingredients in a bowl, at least 20 minutes in advance of assembling enchiladas.
TO COOK and ASSEMBLE the ENCHILADAS
Soften the tortillas by cooking each side briefly in a hot, oiled pan. Hold between sheets of wax paper as you finish each tortilla.
Season the salmon and sear in a very hot pan coated with olive or canola oil. Let sit undisturbed for 3-4 minutes until a nice, brown crust has formed on the top. Turn and cook a few minutes more until medium rare inside.
Ahhhhhh, such beautiful red fish – so delish.
Meanwhile, lay two tortillas, side-by-side, on a small sheet pan. Top with a ladle of green sauce, then a layer of cooked beans (drained of liquid). Spread over a few of the pickled poblano strips and top with slices of mozzarella.
Top each with another tortilla. Ladle over sauce and top with a salmon fillet.
Put the pan under the broiler to heat through. If you have prepared the enchiladas, sans-salmon, farther in advance and they are cold, heat through first, then add the salmon and serve.
Transfer the enchiladas to separate plates and garnish with more cilantro, slices of avocado and slices of tomato if you like. This would also be nice topped with fresh pico de gallo.
In the spirit of a good party, be sure to share with your friends (new and old).
These two are always willing participants – have fish, will travel (to the bowl).
Just saw the title, lol! Gotta run now, going to a party, non-virtual kind. Will read closely later. Expecting something that’ll make me laugh, Stacey!! 🙂
“Oh me! Oh my!
Oh me! Oh my!
What a lot of funny things go by.”
– Dr. Suess
Well, I don’t know if it’ll make you laugh, but I do hope it’ll make you smile (or hungry)!
It did make me smile and strangely hungry for fish tacos! And that’s saying a lot since I don’t normally go for fish. So now I know there’s such a thing as red fish, but is there a blue fish? 🙂
I’m glad it made you smile; will stop rhyming now.
Hmm…blue fish – blue marlin, bluefin tuna (neither of which is actually blue, or if it is should not be eaten).
Do you not like to eat seafood?
Actually I love some seafood, like crabs and calamari and clams. I just noticed they all start with the letter C. 🙂 Only certain smelly fish I don’t like, unless fried. But will try to eat more fish as it’s healthy. Your recipe sounds too good not to try!
Ha, only healthy if NOT fried. I don’t like smelly fish either; I am very particular about seafood. Lucky for me that it is so prevalent where I live.
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Beautiful piece of fish and you have put them together deliciously. I can go for couple of those enchiladas! 😀
Thank you, the fish was lovely and the flavors worked well. Wish I could send some your way. Coming from you, I am honored for the compliment, thanks.
Thank you Fae, it was nice fish; I’m still amazed by the natural color. Tom was skeptical of the combination but in the end, thought it was perfect!! A happy family meal at the end of (yet) another long week. Enjoying the daylight and the bounty of Spring.
Stacey… lol… I LOVE this… so cute, so creative, so delicious!! Your photos are perfect. 🙂
Ah, thanks. I took Angie’s lead and am glad I joined the party. Your chips looked perfect and I had no idea that they had their own day. Were your kids impressed with them (if not the pretzels, heh, heh). I was impressed with both.
What a delicious way to prepare salmon, Stacy! Look at that crust on top of the fish! However, my favorite picture is of your fur babies. Oh yes. Please give them hugs and kisses for me! 😀
Thanks, hugs and kisses given (it was my favorite picture too). What is your little cutie’s name, adorable.
His name is Bailey!
Yep, just figured that out on your site. Keep posting more about him too :-). He looks so sweet.
Oh, Sir Fluffy Bottoms makes an appearance in almost every post! He is my sunshine!
Your recipe sounds and looks great! I use parchment and cedar planks with great success – perfect ways to cook salmon 🙂
Thanks. I agree about planks and parchment, low fail. Happy to be coming up fish more. Prance in your green socks!
Love the Dr Seuss references, we should Seuss-out more often, especially when you bring such delish recipes and photos. I’d travel for that salmon too! 😀
Angie got me going on Dr. Seuss…it is like getting a song in your head that you can’t stop singing.
Thanks for the compliment, at least they didn’t have to travel too far.
WOW. That looks incredible. Wow 🙂
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they need a widget here on WP so people can just drag and save wonderful recipes like this in to some kind of folder on their blog, grumbles at lack of technology…looks fabulous x
A widget like that would be great. With my lack if technology, I probably wouldn’t be able to work the widget. Thanks!
Hah me neother
These look delicious Stacey. love your green sauce recipe!
Thanks. Glad you stopped in. I just peeked at your site and can’t wait to read more.
thanks Stacie for visiting! So happy to meet thru’ Angie’s Fiesta Friday!
Your recipe looks great, and I love your cute little dogs! 🙂
Thanks. Ya, my dogs are pretty special.
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Hello mate great bloog post