Ltaplife - Eat, Drink, and Travel: May 2021

Friday, 28 May 2021

Salmon and Couscous Salad With Cucumber-Feta Dressing

INGREDIENTS

3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 ½ cups pearl couscous
1 ½ cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
½ cup crumbled feta
¼ packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
¼ packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced

PREPARATION
Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side

Thursday, 27 May 2021

Cauliflower Chips

Ingredients

2 cups riced cauliflower (12 ounces; see Tip)
1 ⅓ cups finely grated Parmesan cheese
½ teaspoon dried Italian seasoning
½ teaspoon ground pepper
¼ teaspoon salt

Directions

Position racks in top and bottom third of oven; preheat to 375°F. (Alternatively, see Air-Fryer Version below.) Line 2 large rimmed baking sheets with parchment paper; coat with cooking spray.
Place cauliflower in a large microwave-safe bowl. Microwave on High, uncovered and stirring halfway through, until tender, about 2 minutes. Place the cauliflower in a clean kitchen towel (or paper towels); squeeze out as much liquid as possible. Place the cauliflower in a medium bowl; add Parmesan, Italian seasoning, pepper and salt; stir until combined.
Using a leveled tablespoon, portion mounds of cauliflower mixture 2 inches apart on the prepared baking sheets. Using a lightly greased bottom of a measuring cup or glass, press each portion into a circle about 1/8 inch thick.
Preheat air fryer to 325°F for 5 minutes. Lightly coat the fry basket with cooking spray. Working in batches, gently place the cauliflower circles in the basket. Cook until mostly golden, about 8 minutes. Gently flip the chips and continue to cook until golden all over, about 5 more minutes. Let cool slightly, about 5 minutes, before serving. Repeat with the remaining cauliflower.

Nutrition Facts

Serving Size: 3 Chips Per Serving: 74 calories; fat 4g; cholesterol 12mg; sodium 353mg; carbohydrates 5g; dietary fiber 1g; protein 5g; sugars 1g; saturated fat 2g; vitamin a iu 139IU; potassium 201mg.

Sunday, 16 May 2021

Sauces

Pesto

In a blender or food processor combine 3 cups firmly packed fresh basil leaves; ⅔ cup walnuts; ⅔ cup grated Parmesan; ½ cup olive oil; 4 cloves garlic, quartered; ½ tsp. salt; and ¼ tsp. black pepper. Cover and blend or process until nearly smooth. Makes 1¼ cups.

PER SERVING (1 Tbsp. each)
CAL 87, SODIUM 214mg, CARB 1g.

Soy-Peanut Sauce

In a blender or food processor combine ¼ cup natural peanut butter; 2 Tbsp. reduced-sodium soy sauce; 1 Tbsp. rice vinegar; 1 Tbsp. lime juice; 2 cloves garlic, halved; 2 tsp. grated fresh ginger; 2 tsp. sesame oil; 1 tsp. sriracha sauce; and 1 tsp. honey. Cover and blend or process until smooth. With blender or processor running, gradually add 2 to 3 Tbsp. water to reach desired consistency. Makes ¾ cup.

PER SERVING (1 Tbsp. each)
CAL 44, SODIUM 96mg, CARB 3g.

Chimichurri

In a blender or food processor combine 1⅓ cups packed fresh flat-leaf parsley leaves; ½ cup diced shallots; 2 Tbsp. fresh oregano leaves; 2 Tbsp. red wine vinegar; 2 Tbsp. olive oil; 1 Tbsp. lemon juice; 3 cloves garlic, halved; ¼ tsp. salt; and ⅛ tsp. crushed red pepper. Cover and blend or process until nearly smooth. Chill 2 hours before serving. Makes ¾ cup.

PER SERVING (1 Tbsp. each)
CAL 28, SODIUM 53mg, CARB 2g.

Romesco Sauce

In a blender or food processor combine one 14.5-oz. can fire-roasted diced tomatoes, drained; one 10-oz. jar roasted red bell peppers, drained; ½ cup slivered almonds, toasted; ¼ cup red wine vinegar; 2 Tbsp. flaxseed meal; 3 cloves garlic, halved; 1 Tbsp. chopped fresh flat-leaf parsley; 1 Tbsp. olive oil; and ⅛ tsp. cayenne pepper. Cover and blend or process until nearly smooth. Makes 2 ¾ cups.

PER SERVING (1 Tbsp. each)
CAL 16, SODIUM 41mg, CARB 1g.