Issue link: https://www.epageflip.net/i/510933
Sometimes,restau- rant dishes don't trans- late to the home cook in user-friendly fashion, but this is one of those glori- ous examples that illus- trate the precise oppo- site: a sublimely simple and delicious dish that re- quires no fancy equipment or hard-to-find ingredi- ents. Indeed, there are so few parts here, it's of ut- most importance that ev- ery item is of top quality and seasonality. —BrigitBinns,'Sunset's Eating Up the West Coast: The Best Road Trips, Restaurants, and Recipes from California to Washington' PepperedWild Salmon with Balsamic Strawberries Servings:4 Time: 15minutes INGREDIENTS 2tablespoons best-quality maple syrup 2tablespoons best-quality balsamic vinegar 4ripe in-season strawber- ries (about 4ounces), thinly sliced, vertically Four 7- to 8-ounces fillets wild salmon (about 1-inch thick at the widest point), skin removed, very cold Extra-virgin olive-oil cook- ing spray 11/4 teaspoons fine sea salt 1teaspoon pepper, or more to taste 2teaspoon slivered fresh basil DIRECTIONS 1. Prepare a charcoal or gas grill for medium-high heat (about 450degrees). In a small grill-proof saucepan, combine the maple syrup and balsamic vinegar; add the strawberries and swirl to coat. Brush the grill grates clean. 2. Coat both sides of each salmon fillet with oil spray, and season evenly with salt and pepper. Place the fillets on the grill with the flesh side (the prettier side) down. Grill for 3minutes without moving or shi - ing, then turn with a metal spatula and grill until firm to the touch and opaque at the center, 3to 5minutes more (cooking times will depend on the thickness of the fillets, temperature of the grill, and desired done- ness). Transfer to plates and immediately place the pan of maple-balsamic strawberries on the hottest part of the grill; swirl for a minute or 2, until the liquid is steaming. Spoon some strawberries and plenty of juices over each salmon fil- let, and scatter with a little basil. Per serving: 365calories, 36percent (130calories) from fat; 45g protein; 14 g fat (2.2g saturated); 10 g carb (0.7g fiber); 557mg sodium; 125mg cholesterol. *** At the Timberhouse (restaurant in Washing- ton), this dish is served with seasonal veggies and herb-roasted po- tatoes. You will need four small food-safe ce- dar planks, or one large plank that will fit in your oven. If the plank has a rough and a smooth side, cook the salmon on the smoother side. Have all the beurre blanc ingre- dients ready and make it while the salmon is in the oven, as it does not hold well. — Brigit Binns, 'Sunset's Eating Up the West Coast: The Best Road Trips, Restaurants, and Recipes from California to Washington' Cedar-Planked Wild Salmon with Beurre Blanc Servings: 4 Time: 15minutes, plus 1hour to soak planks INGREDIENTS Salmon 1large or 4small smooth cedar planks 4(8-ounce) wild salmon fil- lets, about 1-inch thick Extra-virgin olive oil 2teaspoons seafood rub Beurre Blanc 1/2 cup medium-dry white wine, such as chardonnay or viognier 1shallot, thinly sliced 1/3 cup heavy cream 10tablespoons very cold unsalted butter, cut into 10 pieces Pinch each of ground white pepper and sugar 1/4 teaspoon fine sea salt 1lemon wedge 1tablespoon snipped chives DIRECTIONS 1. Soak a 1/2-inch-thick cedar plank in warm water for 1hour. Preheat the oven to 450degrees. Warm the dinner plates briefly in the oven. 2. Cook the salmon: Rub the salmon with some oil and the seafood rub, then set on the plank skin side down. Put the plank directly on the oven rack and roast for 8to 12minutes, or until salmon is almost opaque. Transfer to warm plates. 3. While the salmon is roasting, make the beurre blanc: In a small sauce- pan, combine the wine and shallot. Over medium heat, bring to a simmer and cook until almost all the wine has evaporated, 4to 5minutes; retrieve the shallot with a slotted spoon and discard. Add the cream and reduce over medium heat until thickened, 2to 3minutes. Reduce the heat to medium- low and stir in the butter, 2pieces at a time, stirring constantly, until all the butter has been absorbed. Season with the pepper, sugar, salt, and a squeeze of lemon. 4. Spoon some of the beurre blanc over the salmon. Scatter with the chives and serve, passing any addition- al sauce alongside. Per serving: 776calories, 71percent (553calories) from fat; 50g protein; 62 g fat (29g saturated); 2.4 g carb (0g fiber); 299mg sodium; 267mg cholesterol. Recipes from "Sunset's Eating Up the West Coast: The Best Road Trips, Restaurants, and Recipes from California to Wash- ington" (Oxmoor House, April 2015; 272pages; $22.95) SALMONRECIPES SUNSET'S EATING UP THE WEST COAST By Melissa D'arabian The Associated Press For me, this has been the year of the avocado. In addition to using them in all the usual sus- pects — guacamole, cobb salads and club sand- wiches — my family also has been smashing them up on toast (try topping them with tomato slices, prosciutto, a drizzle of olive and a sprinkle of sea salt), tucking slices in flatbread wraps and sushi rolls, toss- ing cubes with tomatoes and balsamic for a quick salad, or using them as a nutritious and tasty top- ping for egg white omelets. Lime (and Avocado) Streusel Mini Muffins Start to finish: 30minutes Makes: 24mini muffins For the muffins INGREDIENTS 1/2 medium avocado, peeled and pitted (about 1/4 cup flesh) 2tablespoons butter, room temperature 2/3 cup sugar 1teaspoon lime zest 1teaspoon vanilla extract 2eggs 3/4 cup gluten-free baking flour or whole-wheat pastry flour 1/2 cup almond meal (finely ground almonds) 1/4 cup coconut flour 11/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon table salt 1/4 cup buttermilk 1/4 cup lime juice 1/4 cup apple sauce For the streusel 1tablespoon butter 2tablespoons packed brown sugar 2tablespoons flour (gluten- free or whole wheat pastry) 1/8 teaspoon table salt Directions 1. Heat the oven to 350 F. Coat 2mini muffin pans (you need 24muffin cups) with baking spray or line with paper muffin cups. 2. In a large bowl, use an electric mixer to cream together the avocado, but- ter and sugar until pale and fluffy, about 2minutes. Mix in the zest and vanilla. Add the eggs, one at a time, mixing until incorporated a er each. Set the avocado mixture aside. 3. In a medium bowl, si together the flour, almond meal, coconut flour, baking powder and soda, and the salt. If the almond meal is too coarse to pass through the si er, simply whisk it into the si ed flours to ensure even blending. In a small bowl or measur- ing cup, stir together the buttermilk, lime juice and applesauce. 4. Add both the flour mixture and the buttermilk blend to the avocado mix- ture, half at a time, blend- ing on low with the mixer until completely incorpo- rated. Spoon the batter into the prepared muffin pans, filling each cup about three-quarters of the way. 5. In a small bowl, use a fork to mix together the streusel ingredients until the streu- sel resembles coarse sand or small pebbles. Spoon a small amount of streusel on top of each muffin, then bake until the muffins are turning golden and spring back when touched lightly, 15to 18minutes. Remove from the oven and allow to cool for a few minutes before removing from the muffin pans. Nutrition information per muffin: 80calories; 35calories from fat (44percent of total calories); 4g fat (1.5g saturated; 0g trans fats); 20mg cholesterol; 11g carbohydrate; 1g fiber; 6 g sugar; 2g protein; 95mg sodium. NUTRITION Sneaksomehealthy, green fats into muffins MATTHEW MEAD — THE ASSOCIATED PRESS Avocados are bursting with healthy fats that satisfy, as well as fiber that fills you up. They also can be used in baked goods in place of other fats. Eating fresh pineapple al- ways reminds me of balmy vacation nights in Hawaii. And since pineapples run a few bucks a pop, buying them frequently translates into considerable savings when compared to an actual trip to Hawaii, particularly when you're carting along four girls, as I would be. The problem with pineap- ple (not counting loose gela- tin) is that we routinely toss about 25 percent of our fruit when we throw out the core! Admittedly, the core is more fibrous than the rest of the pineapple. Solving for the ex- tra fiber is quite simple: Cut the core down to smaller pieces (thinktiny diceorthin slices), or cook it to soften. For example, you could slice the core thinly into coins for easy snacking. You also could grill the coins and drizzle them with honey. Or dice the core, saute it in just a splash of oil, then spoon over Greek yogurt for a des- sert. Or pickle cubes of the core with hot water, vin- egar, sugar and maybe a pinch of red pepper flakes. In this recipe, I take the core of a pineapple and pair it with citrus juice and shrimp to make a sum- mertime classic — ceviche. The acid and enzymes in the pineapple essentially "cook" the raw shrimp, but you also can use cooked shrimp or fish, if you pre- fer. If so, you can reduce the marinating time to about 15 minutes. Pineapple Core Ceviche Start to finish: 1hour and 15minutes Servings: 6 INGREDIENTS 1pound raw shrimp, any size, shelled and deveined, cut into 1/4-inch pieces 1/2 cup lime juice 1/2 cup orange juice 1/3 cup finely chopped pineapple core (or the core of one large pineapple) 1/2 small sweet onion, finely diced 2serrano or jalapeno chilies, finely diced (for less heat, remove the seeds) 2teaspoons grated fresh ginger (optional) 1medium avocado, halved, pitted and chopped 1/3 cup chopped fresh cilantro Kosher salt and ground black pepper Small butter lettuce leaves, to serve Sliced radishes, to serve Lime wedges, to serve DIRECTIONS 1. In a large bowl, combine the shrimp, lime juice and orange juice. Toss well, then refrigerate. For a tender ceviche, marinate for 30 minutes. For a firmer tex- ture, let marinate for 1to 2 hours. 2. Once the shrimp has mari- nated, drain and discard the juice. Return the shrimp to the bowl and add the chopped pineapple core, onion, chilies, ginger (if using), avocado and cilantro. Toss well, then season with salt and pepper. Serve immediately with but- ter lettuce leaves (to use as wraps and cups). Offer sliced radishes and lime wedges on the side as toppings. 3. The dish can be prepared ahead. To do so, cover tight- ly a er draining and tossing with the onion and pepper, then refrigerate. About 30 minutes before serving, add the avocado and cilantro. Nutrition information per serving: 130calories; 50calories from fat (38percent of total calories); 6 g fat (1g saturated; 0g trans fats); 95mg cholesterol; 510mg sodium; 10g carbohydrate; 3g fiber; 4g sugar; 12g protein — Melissa D'arabianm The Associated Press PINAPPLE CORE CEVICHE For ads starting May 30 or earlier! ONLY available by phone to our Nor-Cal Classified Call Center 1-800-855-667-2255 JustaskforNo-ClipCouponpricing! CREDIT CARD PAYMENTS ONLY! Sorry, no refunds for early ad cancellation at this pricing! The aMAYzing NO-CLIP COUPON Private Party Classified Liner Ads Minimum 3 lines, 5 days Rental liner ads Minimum 3 lines, 5 days Garage and Yard Sale ads Minimum 2-day run Print edition + e-edition + website www.redbluffdailynews.com 50% OFF REGULAR PRICING Peking Chinese Restaurant Dine In, Carry Out & Lounge 860MainStreet 530-527-0523 10%Off yourticketwiththisad. Limit 1 coupon per ticket/table. No other discounts apply. Alcohol, taxes or gratuity are not included. Offer expires 6/30/15 Take15%offyourmeal with this ad dineinonly 723 Main St. 527.5470 www. palominoroom .com Prime Rib on Fridays nights Open Tues-Sat | FOOD | REDBLUFFDAILYNEWS.COM WEDNESDAY, MAY 13, 2015 4 B