Roasted Sourdough with Smoked Salmon and Vegetables

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This isn’t a “recipe” so much as it is a way to combine ingredients on top of bread so that it’s a full-on meal with minimal effort.

I had all of this stuff on hand, some ingredients thanks to meal prep (quick pickled bell peppers), and some ingredients courtesy of my local farmer’s market (smoked salmon goat cheese, heirloom tomatoes, & roasted garlic sourdough bread).

I am not going to write a traditional recipe for most of this, because it doesn’t really need one. I started out by roasting the roasted garlic sourdough bread drizzled with olive oil in the oven on 400 for about 6 minutes. Note: Fresh bread can be sliced and then stored in the freezer. I store each slice in individual plastic bags and date and label them. Then I take them out and pop them in the oven with some olive oil whenever I’m ready to eat them.

Now you have roasted bread (any kind of bread’ll do). Next up, I have spread a harissa, cumin, and and chili goat milk cheese on the bread. Honestly, I almost just stopped here. Good cheese on good bread with good olive is all you really need. Alas, I then added a couple of slices of an heirloom tomato (I saved the rest of the tomato and threw it in a beef bolognese I made later that day). Then I added some greens — I used sweet mixed greens, but you can use anything. I have made this before with romaine and the additional crunch is very nice. Arugula would work great too. Use whatever you have on hand. Then I topped this with smoked salmon. I am lucky to have a wonderful vendor at my farmer’s market, and I definitely splurge on smoked salmon. I would recommend you do the same — sub-par smoked salmon isn’t very tasty and it could ruin your dish! (Okay, so just make sure that you like it first.)

The only part of this recipe that I made prior to assembling were the quick pickled sweet bell peppers. I recommend making this at the beginning of the week, and storing in its brine all week in the refrigerator. I top a lot of food with these guys, they add a nice sweet crunch that many dishes deserve in order to feel complete. I will post the recipe in just a moment.

On top of everything, add chopped dill (parsley or cilantro would be lovely additions as well), and add kosher sea salt and freshly cracked black pepper. Now you are ready for a delicious lunch, breakfast, dinner, or snack!

Quick Pickled Sweet Bell Peppers

Depending on how many bell peppers you have, you may need to adjust the amount of brine you are making. I typically use two rather large bell peppers, and I make sure that the bell peppers are completely covered by the liquid in the container I store it in.

Ingredients:

  • 2 large bell peppers (I like to use two different colors like yellow and red)
  • 1 cup distilled white vinegar
  • 1 cup sugar
  • 1 tsp kosher sea salt

Directions:

  1. Deseed and remove the stems from the peppers.
  2. Slice lengthwise into about 1/4 of an inch.
  3. Add peppers to a glass container with a tight lid.
  4. Add vinegar, sugar, and salt to a saucepan and bring to a boil while stirring with a wooden spoon.
  5. Let cool completely.
  6. Add mixture to the glass container once cooled and toss to combine.
  7. Make sure peppers are completely covered and this should store in the refrigerator for 1-2 weeks.

 

Lemony Herbed Breakfast Salad

I went on a two-mile walk this morning around Lake Merritt, and when I returned home, I felt the need to treat myself (healthy style). The fresh herbs and fresh lemon juice and zest truly make this salad feel decadent, yet also very light. A perfect way to start the new week.

Pretty much everything can be subbed for something different, or omitted if you don’t have it. If you don’t have a lemon, sub balsamic or champagne vinegar. If you don’t have feta cheese, substitute another fat — toasted walnuts or crumbled goat cheese would be great. For the fresh herbs, use as many as you have on hand. You get the point… all we are doing is adding a protein, fat, herbs, and greens together with a citrus and an oil, topped with sea salt and ground pepper. Okay, now for the ingredients.

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Ingredients (one serving)

  • Egg, fried (yolk still runny, but white part solid)
  • 1-2 sprigs each of dill, parsley, & cilantro (stems removed, chopped)
  • 1 tbsp. feta cheese
  • Mixed sweet greens (or green of your choice)

Dressing

  • Lemon juice from 1/2 lemon
  • Lemon zest (about 1/4 tsp.)
  • Splash of olive oil
  • Sea salt and pepper

Directions

  1. Assemble the salad: lay the mixed greens and top with the egg. Then sprinkle the chopped fresh herbs and feta cheese on the salad.
  2. Whisk together the dressing ingredients and drizzle on top of the assembled salad.
  3. Top with sea salt and ground pepper. I also added red pepper flakes for some spice, but that is completely optional.

Cod en Papillote over Mixed Greens

I like this recipe because I love cod. And I love roasted tomatoes. And I love herbs and lemons and balsamic vinaigrettes.

This recipe lends itself to using up whatever items you already have on hand. Instead of cilantro, parsley, and chives, you can use whatever fresh herbs you may have on hand. I think the more the better for this recipe. Instead of Greek yogurt and lemon juice, you can use crème fraiche. I also added some roasted tomatoes (recipe included) because I had a bunch of heirloom cherry tomatoes on hand and I threw it all over mixed baby greens with some barrel-aged feta.

So, here we go. The ingredients are for one foil pack and you can do as many as you like!

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Ingredients:

Cod en Papillote:

  • Cod, boneless and skinless (or other fish)*
  • 1 tsp. butter
  • Zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 1 tbsp. Dry white wine (or apple cider vinegar)
  • Mirin (optional)
  • 2 tsp. – 1 tbsp. of each herb: cilantro, parsley, and chives
  • 1 tbsp. Greek yogurt & a squeeze of fresh lemon juice
  • Lemon wedges
  • Salt & pepper

Roasted Cherry Tomatoes

  • Olive oil
  • Salt & pepper

Balsamic Vinegar Dressing:

  • 2 parts olive oil
  • 1 part balsamic vinegar
  • 1/2 – 1 tsp. dijon mustard
  • 1/2 – 1 tsp. honey
  • Salt & pepper, to taste

Other

  • Mixed greens
  • Feta
  • Aluminum foil
  • Parchment paper
  • Baking sheet

 

Directions:

Preheat oven to 400°.

Lay out foil and place 1 tsp. of butter on the bottom. Add salt and pepper to both sides of cod, then lay on top of the butter. I like to fold up the sides of foil around the cod at this point, so the rest of the ingredients stay in one spot.

Next, add the white wine and mirin. Then top with the lemon zest and herbs. The more herbs the better here. I didn’t write measurements, but I probably used 2 tsp. – 1 tbsp. of each herb listed (cilantro, parsley, chives), with a little leftover for a topping. Here you’ll want to mix the Greek yogurt and lemon juice together in a small bowl. Then add a dollop on top of the other ingredients and gently place lemon slices on top of everything. Add a pinch of salt and pepper on top, and wrap the cod into its foil package.

Bake the cod for 15 minutes.

While the cod is baking, line a baking sheet with parchment paper. Add cherry tomatoes, and drizzle olive oil over the tomatoes. Sprinkle salt and pepper, and then mix everything together. Make sure that the tomatoes are spaced out so that they roast. Roast in the oven for about 8 minutes, checking on them around 5 minutes. You’ll want them to look pruned. Once done, take out of the oven and set aside.

In a small bowl, mix together the balsamic vinegar, olive oil, dijon mustard, honey, and salt and pepper.

Once done, arrange mixed greens on a plate. Top with cod en papillote and roasted tomatoes. Drizzle balsamic vinegar dressing over everything. Add salt, pepper, leftover herbs, and crumbled feta to taste, and you’re done!

 

*If frozen: For a quick thaw, add the sealed bag of fish in a bowl of cold water and let it thaw for about 30 minutes. You should be able to tell once it’s thawed. If it floats to the top, make sure you flip it over halfway through.