WALNUT CRUSTED WILD SALMON & EDAMAME MASH

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.

LEMON FISH AND GRILLED CORN POLENTA

In a dream world, money grows from a branching tree somewhere in my expansive and flourishing vegetable garden. It comes out in hundred dollar bills and blooms year round. From that tree, I'd make dinner for people all the time. There would be a long wooden table with bench seats and I would get to watch people savor fresh foods and enjoy each other’s company. Lots of candles, mason jars, big white roses and lilies. I’d host brunch after church on Sundays, and kids would chase the chickens that laid the eggs we were eating. People would be real. We would talk about how we’re really doing and eat slow. Something I certainly need to practice before this fantasy plays out.

Bringing it back. This week I started cooking for a family and have a dinner party tomorrow. Intimidating, yes, but I think the flavors I have going on below are crowd pleasers. As mentioned, I like feeding people and Hugh likes being the test bunny (what?), so these side jobs are a pleasure. If you find yourself in a position of feeding a group of people, and I hope you do, this recipe is affordable, and can be easily doubled or tripled. The colors contrast beautifully with a crispy green salad.

My mom has always been good with plants, I'll be working on that tree.

Love by giving.

GRILLED CORN POLENTA AND LEMON FISH (Serves 2)

I used Pacific Cod as the fish, which is easier to find at a fish market than a grocery store. Remember that polenta expands like rice, so use a big pot for ample stirring.

3/4 Cup Polenta/Corn Meal

3 Cups Organic, Low Sodium Vegetable or Chicken Stock

1/2 Cup Good Quality Parmesan Cheese

1 Cup Organic Whole Milk

2 Ears of Corn

1 Large Yellow Onion, sliced thin

1 tbsp. Extra Virgin Olive Oil (divided)

Juice and zest of a Lemon

Handful of Fresh Chives, Chopped

Garlic Salt and Fresh Pepper

2 6oz. Pieces of Pacific Cod (or what is sustainable and available near you)

1/4 Cup Good Quality Feta Cheese

3 Tbsp. Cup Lowfat Greek Yogurt (sour cream or mayo work as well)

1/3 Cup Chopped Parsley, divided

1 Lemon, Sliced VERY Thin and a bit of juice

Fresh Pepper

Turn on the grill and oven to 475’.

1. Peel back the husk and silk of the corn, discard. Give it a little drizzle ½ tbsp. olive oil and a bit of garlic salt and put on the high heat of the grill. Continue to rotate, cook for ten minutes. Remove to cool. Cut the kernels off.

2. Heat the other ½ tbsp. olive oil. Add the sliced onion and sauté on medium until light brown in color, about 15 minutes. Turn off heat.

3. Prepare the fish topping. In a small bowl, mix the feta cheese, yogurt, garlic salt, lots of pepper, lil lemon juice and 2 tbsp of the chopped parsley. Mix.

4. Coat with cooking spray either a small baking dish or baking pan, put the fish skin side down.

5. Sprinkle fish with pepper and a pinch of salt. Divide the feta topping on top of both fish pieces and lay a few slices of lemon on top, slightly overlapping. Drizzle with a tiny bit of olive oil. Put in on the top rack of the oven and keep an eye on it while you proceed with the polenta. Fish should take about 12-15 minutes depending on thickness.

6. Continue with the polenta while fish is baking (if you read recipes prior, start heating the stock while prepping the fish). Bring the stock to a simmer. Slowly add in the milk. Pour in the polenta and continue to whisk until it begins to thicken, this should take about 15-20 minutes, you want it a bit thinner than mashed potatoes. Take off the heat. Gently fold in the caramelized onions, grilled corn kernels, juice of half a lemon, handful of chives and salt and pepper to taste. Lastly, fold in the 1/2 cup of feta cheese.

7. To serve, put a good portion of polenta on the plate, top it with the lemon fish and sprinkle with a generous amount of parsley.

ASIAN AHI SALAD

Going to sushi only feels right when you can sit at the sushi bar. Focused Japanese men slicing and rolling, the occasional yelp and ching ching of their Sapporos. My Dad eats the sweet shrimp with the eyes and crunchy tentacles poking around, so gross. He tries to pick the strangest items and offer wagers to who wants to try them. Uni with quail egg, anyone? I've never left sushi a richer woman than when I walked in. Despite the games he likes to play, we both appreciate a good sashimi salad. We’ve frequented many sushi bars in town, assessing the proportions of lettuce or salty soy sauce dressing. Though I’m not one to digress from critiquing the food, sushi with my Dad is where we have our heart to heart talks. If he can tell my sister or I need a good talk, a little advice or direction, he initiates a sushi date. Maybe that’s one of the reasons I like it so much, it has represented a number of great conversations with my pappy.

This is a white girls attempt at a seared ahi salad; all sorts of flavors, lots of crunchy veggies and big chunks of fresh fish. My proportions are nothing like that of a sushi restaurant, as I kind of have a thing for vegetables. Ahi (aka yellowfin) Tuna is the least oily of the family, so it does well with a quick sear to prevent from drying out. Try to seek out a place you trust for fish, especially when eating it on the raw side such as this salad.

ASIAN AHI SALAD // Serves 4

1 Pound Sushi Grade Ahi Tuna

1 Head Napa/Savoy Cabbage (About 5 Cups Sliced)

1 Red Bell Pepper, Thin Slivers

1 Cup Shredded Carrots

¾ Cup Shelled Edamame

½ Cup Green Onion

1 Avocado, medium diced

/Dressing/

2 tsp. Tamari

1 Lime, Zest and Juice (approx 3 tbsp.)

1 tbsp. Rice Vinegar

2 tbsp. Sesame Oil

1 tbsp. Agave Nectar (or sugar)

½ tsp. Hot Sauce of Choice

1 tsp. Wasabi (or wasabi powder)

1 tbsp. Toasted Sesame Seeds

1 tsp. Fresh Ground Pepper

1. Heat grill to medium high heat. Coat both sides of the ahi with a bit of olive oil and a dash of salt and pepper. Sear on a hot grill pan or grill for about 2 1/2 minutes on each side. You don’t want to cook it all the way through. Remove to cool and place in the fridge while preparing the rest of the salad.

2. For the dressing, add the tamari, rice vinegar, lime zest and juice, agave, hot sauce and wasabi to a bowl. Give it a whisk. Add the sesame oil, sesame seeds, and pepper. Whisk and taste. Add what your tastes prefer, be it heat, salt etc.

3. Chop the cabbage as thin as possible. Add the cabbage, carrot, bell pepper, edamame, and green onion to the large bowl. Toss with about 3 tbsp. of the dressing.

4. Cut the ahi into 1’’ chunks. Add the avocado and ahi to the remaining dressing and toss to coat. Let it sit a minute, and place a generous scoop of the ahi avocado atop the slaw.