SALMON SKEWERS WITH CUCUMBER YOGURT SAUCE

salmon kebabs . sprouted kitchen

A bit late to the party (as I often am with these things), I'm finally reading Cheryl Strayed's Tiny Beautiful Things. It is a collection of some of her letters and responses as a then-anonymous advice columnist. This won't be the last you'll hear me mention it - I'm in love with how she writes. So frank and forward but not the least bit insensitive. Hugh refers to it as a self-help book because he sees me passionately underlining particular lines. It is not a self-help book, but somehow you feel empowered and encouraged after some of the entries, which I suppose is helping oneself. There is this one entry where she is responding to a young, struggling writer. She talks about overriding limitiations by simply producing. You must continue to work. "You will feel insecure... How much power you give those feelings is entirely up to you." I am not at home pecking away at the next great work of fiction, but giving power to feelings of insecurity, is something anyone who does anything even the least bit challenging can relate to. I think what I love about these stories, is even though none of them are mine, they make me think. My other favorite, "There is no why. You don't have a right to the cards you believe you should have been dealt. You have an obligation to play the hell out of the ones you're holding." Seriously! So good. Between not giving power to insecurity and playing your own cards, I'm repeating these lines to every friend I've been talking to lately about troubleshooting life. We're all hurting and struggling and experiencing joy and intimacy and tenderness in the scope of our days - sharing our stories makes the whole of it pretty incredible. 

So this salmon. That deep, rich, ruby color is Copper River Sockeye. Wild-caught Alaskan salmon is considered one of your "best choices" as far as sustainable fish from the Marine Stewardship Council. It actually has a season which runs late spring through summer, depending on the species in particular. I've been holding onto a few salmon recipes waiting for the good stuff. I'm intrigued to try slow roasting a large filet for a dinner party and would like to do some blackened in a taco. It's rich as far as fish goes, and I know salmon isn't for everyone, but if you can get your hands on some fresh stuff this time of year, you may be persuaded. I put some chunks on a skewer and drenched it in a cool cucumber sauce. Next time I think I'll add more veggies, maybe some onion and bell pepper, to stretch them even further. I know there are only a couple salmon recipes in the archives here, so I hope this adds an idea to your healthy/easy week night dinner repetoire.

salmon kebabs . sprouted kitchen

salmon kebabs . sprouted kitchen

SALMON SKEWERS WITH CUCUMBER YOGURT SAUCE // Serves 4

I served these with a bit of quinoa that I mixed with a splash of oil, vinegar, a few chopped scallions and a basic green salad. Didn't feel a recipe was needed for those. Some rice would be nice, or even some warm toasty pita. For the sake of time, I put these under the broiler. They would be excellent on the grill, but I would just suggest using one of those top grates and oil it well as fish seems to stick to the BBQ annoyingly easily. 

I am still getting Meyer lemons from my mom's tree. If you can find them, use them here. The pith is much more pleasant to eat and they are sweeter in general. Add more vegetables or change them up according to your taste. 

• 8 skewers
• 1 1/2 lbs. Wild Alaskan Salmon, skinned and deboned
• 2 zucchini
• 2 lemons, sliced very thin and seeded 

• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. maple syrup
• 1/2 tsp. sea salt 
• 1/4 tsp. paprika
• 1/2 tsp. Italian seasoning
• 1/4 - 1/2 tsp. red pepper flakes 

• // yogurt sauce //
• 2 garlic cloves
• 1/2 tsp. each salt and pepper
• 1/2 of a large english cucumber, roughly chopped (about 1 1/2 cups)
• zest of one lemon
• 3 Tbsp. fresh dill
• 2 Tbsp. fresh mint leaves
• 1 cup full fat greek yogurt

salmon kebabs . sprouted kitchen

salmon kebabs . sprouted kitchen

salmon kebabs . sprouted kitchen

Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones. Prepare a parchment lined baking sheet. 

Cut the salmon into 2'' chunks, you want them similar in size to cook evenly. Slice the zucchini into thin coins. Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of zucchini. Repeat three times, depending on the size of your skewers, and lay them on the baking sheet. Repeat the process with remaining ingredients. 

In a small bowl, mix the oil, lemon juice, maple, salt, paprika, Italian herbs and red pepper flakes. Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies. Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm. Salmon is best under opposed to overdone, so keep an eye. 

To prepare the sauce, whirl the garlic in a food processor. Add the salt, pepper, cucumber, zest and give it a few pulses to chop. Add the dill, mint and yogurt and give a few more pulses to combine. The texture should be a bit chunky. Transfer to a small bowl and serve along with the skewers and grain of choice. 

salmon kebabs . sprouted kitchen

BUTTER LETTUCE SALAD WITH TAHINI-HONEY DRESSING

This seems to be the season of new cookbooks because I have quite a few I want to share with all of you. This recipe hails from the soon to be released cookbook Keys to the Kitchen by Aida Mollenkamp. It arrived on my doorstep shortly after I had a passionate conversation (on my part, of course) over breakfast with Hugh about how important it is for cookbooks to be practical. In a generation where a lot of people lean more towards convenience food, I find it so important to encourage the actual cooking of real foods, which seems most successful when offering approachable, healthful recipes. Of course I love when there are lots of pictures and the design is attractive, (duh) but I really appreciate when the recipes featured are ones you would make for a weeknight dinner, something special when guests come over or a new idea for a sweet treat to have on hand for coffee breaks. Aida's book reminds me of a modern day Joy of Cooking. It's equally, if not more so, a resource as it is a book of recipes. She goes through tools, cuts of meat, pantry staples, ingredient substitutions, quick dinners, and any other question that a cook may come cross in the kitchen. I think it would make a wonderful gift for someone just learning how to cook, or wanting to get the basics down. It is definently text focused, but I find that to be a strength and consistent with the book's title.

I made this salad because I adore tahini dressings. I upped the lemon a bit, added some sunflower seeds as Aida suggested and it was the perfect accompaniment to some grilled albacore tuna. So simple and clean with that "healthy" flavor profile (I may be one of the few who enjoy eating at the cafes in health food stores, but their house salads always seem to have carrots, sunflower seeds and a tahini dressing, yes?). The book comes out on October 24th, but is available for preorder now. Congratulations Aida, it's a gem and a true testament to your hard work. 

BUTTER LETTUCE SALAD WITH TAHINI-HONEY DRESSING // Serves 2-4

Adapted from Keys to the Kitchen by Aida Mollenkamp

This made about twice the amount of dressing I needed but that's ideal for me. It's so nice to have a great dressing on hand for next time I make a salad. I get the ribbons on the carrots and cucumbers with a veggie peeler but I'm sure a mandoline would do a great job as well. 

• // tahini-honey dressing //
• 1/2 cup tahini
• 3 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. honey or agave
• 2 garlic cloves, chopped
• big pinch of parsley or chives
• 2/3 cup water
• salt and fresh ground pepper
• 1 large head (7 oz.) butter lettuce, cleaned and dried
• 1 avocado, pitted, peeled and thinly sliced
• 1 persian cucumber, halved and thinly sliced or shaved
• 1 carrot, grated or shaved
• 1 cup sprouted (broccoli, pea, sunflower, radish etc)
• sunflower seeds, optional

Blend all the dressing ingredients in a blender or food processor. Add salt and pepper to taste. 

Rip the lettuce into large pieces and combine it in a large bowl with the avocado, cucumber, carrot and half of the sprouts (saving half for garnish). Toss the salad ingredients with desired amount of dressing. You'll likely have more than you need. Garnish the top with remaining sprouts and sunflower seeds.

MEXI SQUASH

Just when I said all I can eat this month are desserts, I can safely say that I now want nothing to do with them. The excitement for all things cookie, toffee, gingerbread or peppermint has waned. The pine is dried to a crisp, and people will take their lights down this weekend after making goals for 2010. It is the week when we go from overdosing on sweets, to proposing a regimented health plan for the new year in a matter of days. I'm now craving the deep greens that are in season, warm root vegetables or anything kissed with fresh citrus. Hugh suprised me with a sweet Schwinn bicycle tied with a big red bow for Christmas, now if I can only figure out how to stop successfully and put my helmet on the correct direction, I may be on to a new hobby.

This is a perfect gluten free side dish, that can easily be made in to an entree with some grilled fish, chicken or tofu. The lime makes it taste fresh but the warm squash keeps it comforting enough for the colder weather. We ended up adding some black beans after the pictures, which made it quite filling. The leftovers were even better as all the flavors blended. Queso Fresco is Spanish/Mexican cheese that isn't aged, so it's fairly mild. If you have feta on hand, it works just as well if not better if you like more of a tang.

MEXI SQUASH // Serves 4 as a side

2 to 3 lb. Spaghetti Squash

3/4-1 Cup Queso Fresco/ Feta Cheese

Half Red Onion, Finely Diced

1/3 Cup Cilantro, Chopped

Juice of Two Limes (about 1/4 Cup)

2 Tbsp. Agave Nectar

3 Tbsp. Extra Virgin Olive Oil

2 Garlic Cloves, Minced

1/2 tsp. Cumin

1 tsp Red Pepper Flakes

1 tsp. Coriander Seeds

Salt to Taste

Oven at 375'

1. Cut squash in half length wise, scoop out seeds and place cut side down on a rim baking pan. Fill the bottom for about a half inch of water. Bake on the middle rack for about 50 minutes. You know it is done when the flesh is tender enough to shred easily.

2. While the squash is baking, dice the red onion and chop your cilantro.

3. Make the dressing: start with the red pepper, fresh garlic, coriander and cumin and grind together with a spice grinder, pestel or back of a wooden spoon. Add the lime juice and agave and whisk together. Drizzle in the extra virgin olive oil and whisk again. Add a generous pinch of salt, you can add more at the end.

4. Remove the squash and let it cool enough to handle. With a fork, scrape the inside of the squash into a large bowl, it will look like spaghetti, hence the name. Add the onion and dressing and toss to coat while still warm so it softens the onion and garlic flavors. Test for salt and pepper. Add in the cilantro and half of the cheese, toss again. Serve with fresh cilantro and cheese on top.