Poached Salmon Nicoise Salad

Ingredients:

2 bay leaves

1 tablespoon kosher salt

10 black peppercorns

2 cups white wine

2 pounds skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick)

3 garlic cloves, minced

1 tablespoon whole-grain mustard

5 tablespoons Champagne vinegar

1/3 cup extra-virgin olive oil

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped basil

Sea salt to taste

6 cups mixed greens

10 small yellow-skinned new potatoes, boiled until tender and cut in half

4 hard-cooked eggs, cut into quarters

1/4 pound haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp

1/2 cup pitted Niçoise olives

3 Roma tomatoes, cut into lengthwise wedges

• • Directions:
  • To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine. Add salmon and enough water to cover.
  • Remove salmon and set aside; bring liquid to a boil, covered. Reduce to a simmer, then gently slide salmon into liquid and simmer 10 to 15 minutes, covered, until salmon is just opaque.
  • While salmon is cooking, make the dressing: In a small bowl, whisk together garlic, mustard, and vinegar. Gradually whisk in oil until dressing is emulsified. Whisk in herbs and season with sea salt.
  • Using 2 spatulas, remove salmon, place on a cooling rack set on a sheet pan, and chill 10 minutes, loosely covered with foil. Discard poaching liquid.
  • Remove salmon from refrigerator and break into large pieces, discarding skin. On a very large serving platter, top watercress with pieces of fish, potatoes, eggs, green beans, olives, and tomatoes. Drizzle dressing over everything. 
  
  
  
  Recipe adapted from Sunset Magazine
  
  
  
  

Chicago Dogs

It's grilling season! There are few things I like more than a pleasant summer night, grilling good food and hanging out in the backyard. What makes a chicago dog delicious are all the crunchy veggies topped with celery salt. Enjoy!

Ingredients:
1 cucumber, peeled and diced
2 roma tomatoes, chopped
1/2 white or yellow onion, diced
1 yellow pepper, seeded and diced (original chicago dogs use pickled sport peppers)
relish
dill pickle
celery salt
yellow mustard
100% beef hot dogs (I used Applegate Organic Beef Hotdogs- gluten free and casein free)
GF Buns (I used Udi's)

Grill/cook hotdogs according to package directions. Warm buns on grill. When ready, top the hotdog with mustard, cucumbers, tomatoes, onions, peppers and sprinkle with celery salt. Serve with a dill pickle and relish.

Beer Battered Coconut Shrimp w/Blood Orange Dipping Sauce

In celebration of National Celiac Awareness Month, I made this awesome dish using two of my favorite products, gluten free beer from New Planet and flour from the Gluten Free Bistro. The recipe can also be found on the GFB blog.

                               Beer Battered Coconut Shrimp with Blood Orange Dipping Sauce

Ingredients
24-28 Large shrimp, peeled and deveined
1/2 cup Bistro Blend gluten free all-purpose flour
2 eggs, lightly beaten
2/3 cups New Planet Tread Lightly gluten-free beer
1 1/2 teaspoons gluten-free baking powder
1 Tbsp sugar (or slightly more to taste)
2 cups medium shredded coconut (unsweetened)
Coconut or Canola Oil for frying (enough for shrimp to be just covered in a Dutch oven or other deep pot)

Dipping Sauce:
1/2 cup  Crofters blood orange spread or orange marmalade
1/4 cup dijon mustard
1/4 cup honey
1/4 to 1/2 teaspoon hot pepper sauce (I used Sriracha Hot Chili Sauce)

Directions:

1. Mix marmalade, mustard, honey, and hot sauce in a small bowl and refrigerate.
2. Mix coconut and sugar in a small bowl.
3. Whisk together the eggs, gluten free flour, gluten free beer, and baking powder in a medium bowl.
5. Dredge each shrimp in the beer-batter mixture, then the coconut. Place dredged shrimp on parchment paper on large plate or cookie sheet and chill in refrigerator for 30 min to 45 min.
6. Heat enough oil to allow shrimp to be covered in a deep pot. Then place shrimp in oil, 5 to 8 at a time, for 3 minutes, or until dark golden.
7. Using tongs to remove, drain shrimp on paper towel.
8. Serve with prepared dipping sauce.