I don't want to forget how I felt on my beach walk a few days ago. The tide was unusually low, making a good stretch of hard sand for optimum speed walking conditions. Apparently, I missed the memo that there was going to be a gorgeous sunset, because so many people were out. Most of which were just watching; standing alone, saluting the sun and being still. It wasn't necessarily a moment of quiet, but there was no room for wanting, rushing or worrying. It even seemed that the dolphins, which is a site I am jaded to at this point, were just bobbing in the water, watching the sky with everyone else. With this view, there is no way you couldn't believe in something bigger than yourself, than all of us. Pictures of sunsets don't do them justice, you need to be there and live them as they make you feel at rest. I wish you were there, because feeling rest, even if it's for a brief moment, is quite gratifying.
All the holiday weeks have passed, and I am ready to sit down and have a nice healthy dinner. It's time for a complete meal composed of more than one food group and a pretty plate. There were too many moments where I was eating trail mix or baggies of cereal from my glove compartment these past two weeks (yes, I keep emergency snacks in my car and no, I don't have children). This meal is packed with 'superfood' ingredients, lots of protien and is unique enough to feel like a special dinner. At least for me, but maybe I'm the only one who eats from their glove compartment.
WALNUT CRUSTED WILD SALMON & EDAMAME MASH // Serves 4
Atlantic Salmon is far more likely to be farmed than Pacific salmon. You want to choose a wild variety, more often found at a fish market or Whole Foods than your local grocery store. There are a number of varieties, all quite rich, so you only need a small portion. If Salmon isn't your thing, you actually could crust any fish, but vary the cooking time for thinner or less fatty varieties. Also, I suggest reading through the entire recipe before you start. It's pretty easy if you get the jist of the entire process first.
Four 4 oz. Wild Pacific Salmon Filets
1 Cup Walnuts, Very Finely Chopped
1/4 Cup Whole Wheat Flour (or any gluten free option will work too)
1 Egg White
1 Tbsp. Water
1 Tsp. Dried Basil
1 Tbsp. Oil (anything neutral tasting)
3 1/2 Cups Edamame Beans (organic very important with soy. I used frozen, shelled beans)
2 Tbsp. Rice Vinegar
2 Tbsp. Lemon Juice
2 Tbsp. Toasted Sesame Oil
3 Tbsp. Fresh Chives, Chopped
3 Tbsp. Fresh Mint, Chopped
Fresh Ginger, optional
Fresh Basil for Garnish
Salt and Pepper to Taste
Oven to 400'
1. Steam or boil edamame beans for about 8 minutes (longer if you're using fresh). Transfer drained beans to a blender or food processor. Add a pinch of salt and pepper, rice vinegar, lemon juice and sesame oil. Pulse to puree the beans.Pulse until chunky, you want a smooth but slightly chunky consistency, add broth or water if you need to loosen it. Tranfer to a mixing bowl, add the fresh mint and chives and stir. Salt and pepper to taste, add ground ginger or red pepper if you want a kick.
2. Put the egg white and water in a bowl and give it a whisk. Use three seperate shallow plates, put the flour on one, the egg whites mixture in the second, and the crushed walnuts, pinch of salt and herbs in the last bowl.
3. Heat pan over medium heat with 1 Tbsp. of a neutral oil. With one salmon filet at a time and working with ONE side, dip on the flour, then the egg, then the walnuts (which should be pulverized enough to adhere). Add nut side down gently into the pan and sear for about 3 minutes, flip and sear the other side. Tranfer fish onto a baking dish large enough to hold all four filets, walnut side up. Repeat the searing with all four filets, then pop them in the oven to cook through to desired doneness, about 5-8 minutes depending on thickness. I like to keep it just barely rare on the inside.
4. Warm the edamame mash. On each place, put a generous dollop of mash and the warm salmon on top. Garnish with some fresh basil.