"Spa Day" Kale Salad with Fresh Figs & Seared Salmon

My obsession with figs became obvious this week when I zealously forced a Whole Foods cashier to squeeze one of my Brown Turkey figs. The innocent employee was just trying to do her job, but had to endure the uncontrollable excitement of a stranger telling her to "feel how it's squishy but not rotten...the firm ones are never sweet."

I asked her to "feel it" at least 3 times before I realized my intention of demonstrating a perfectly ripe fig may be crossing the line. Charges were dropped, but I'm not gonna talk about anything that was discussed in mediation with Whole Foods.

Disclaimer: This recipe does require a bit of food play.

With just a bit of massaging, this kale salad is guaranteed to satisfy. And trust me, it's so much more than a summer fling.

This luscious salad is the complete package. It's quick and easy to make (30 minutes or less), highlights seasonal ingredients (fresh figs), and is a quintessential part of a heart healthy, Mediterranean style diet rich in fruits, veggies, nuts, and fish.

But most importantly, the combination of flavors are brilliant and delicious...

*Fresh figs*
Summer time means there's an abundance of gorgeous, sweet and juicy figs at your market. Take advantage of it.

*Salmon*
The fish forms a beautiful crust as it's seared on the stove top and then cooked to rare/medium-rare perfection in the oven.

*Raw almonds*
This simple pantry staple adds an essential crunch and nuttiness to the salad. I actually forgot to add the almonds the first time I tested the recipe, so I really appreciate how greatly they enhance the dish.

*Goat cheese*
I watch enough Top Chef and Chopped to know that fish and cheese together are taboo. However, I think a mild flavored goat cheese adds a subtle element of fat and richness that doesn't compete with the fish. A bit of cheese turns the salad into a satisfying meal rather than the well known, I'm-on-a-diet-but-will-binge-eat-an-entire-pizza-tomorrow salad. Oh kale to da no!

*Kale*
"Sooo 2014," you say? Think again. The secret...pampering your kale. Yes, massaging your kale is a MUST. Treat this fiber rich superfood to the spa day it deserves and you'll be rewarded with silky, tender greens that are essential to any worthwhile summer salad in 2017.

With a few minutes of loving, you'll see your kale relax (wilt and soften) and develop a vibrant green hue. Supposedly, this is due to the cellulose in the leaves breaking down, but there may also be some magical unicorns involved.

"Spa Day" kale is more than just a massaged kale recipe, though. The dish was created as part of my own larger self care goals. With demanding 80 hour work weeks, physical and mental health issues are far too common during residency.

So, as I enter my third and final year of Internal Medicine residency, I have made more of an effort to make self care and work-life balance a priority. This means cooking meals at home and eating well, regularly going to the gym or a yoga class, and even indulging in personal "Spa Days" with mani/pedis, massages, and facials.

Tips/Tricks to Make the Perfect Kale Salad

• The sweetest figs should be a little mushy, but the skin should be dry and intact. I personally hand select each fig one by one using that criteria.
• Be sure to use high quality ingredients. It makes all the difference in simple recipes such as this one.
• I use green, curly kale, but you can experiment with other kale varieties. (And let me know what you think)!
• I prefer to massage my kale before adding any dressing. I try to massage enough for several meals and it stores better pre-dressed.
• Have fun and add other seasonal ingredients like beets, berries, onion, avocado, etc!
• Ask your fishmonger for center cut pieces of salmon, which are thicker and more uniform in size.
• Fish spatulas work really well and have helped me keep my salmon skin intact when flipping.
• For the vinaigrette, I enjoy the slightly fruity and tangy flavor from the raspberry vinegar. However, you can substitute for any type of vinegar. I also love to use a good aged balsamic vinegar.

Kale Salad with Fresh Figs & Seared Salmon Ingredients

(Makes 2 large salads)
For the salad

• 1 large bunch of curly kale
• 1/2 cup whole raw almonds, roughly chopped
• 6 fresh figs, halved
• 4 ounces plain goat cheese (mild and softer varieties)

For the salmon

• 2 salmon filets with skin on, 8 ounces each
• Olive oil
• Kosher salt
• Freshly ground black pepper
• Heavy bottomed stainless steel or cast iron fry pan, such as a Le Creuset

For the raspberry vinaigrette

• 1 (generous) teaspoon dijon mustard
• 1 (generous) teaspoon finely chopped fresh garlic (2-3 cloves)
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 3 tablespoons good raspberry vinegar
• 1/2 cup good olive oil

Kale Salad with Fresh Figs & Seared Salmon Recipe

Making the raspberry vinaigrette
In a medium bowl, combine the mustard, garlic, vinegar, salt and pepper. While whisking constantly, slowly add the olive oil until the vinaigrette is emulsified.

Preparing the kale
Wash kale thoroughly and dry well. De-stem the kale by placing your index and middle finger at the bottom of the stem and run your gripped hand up the center of the leaf while simultaneously pulling away with your other hand. Discard the stems. In a few batches, roughly chop up the kale leaves and place into a large bowl. Massage the kale for 2-3 minutes by taking handfuls of the leaves and applying moderate pressure repeatedly, similar to kneading dough. The kale should become a deeper green and shrink down.

Pre-massage

Post-massage

Pan searing the salmon
Preheat oven to 400 degrees. With paper towels, thoroughly pat dry the salmon. Coat salmon liberally with olive oil and sprinkle both sides with kosher salt and pepper.

Heat fry pan over high heat. Once pan is very hot, add the salmon filets, skin side down. Reduce heat to medium-high and sear undisturbed for precisely 3 minutes. Flip salmon, taking care to keep skin intact. Sear for exactly 2 minutes.

Transfer pan into the preheated oven. Cook for 2 minute and 30 seconds for a perfect rare/medium-rare (recommended), 3 minutes for medium-rare, and about 4 minutes for medium. Immediately, transfer filets from the hot pan onto a plate to avoid any further cooking.

Assembling the salad
Toss the kale with dressing to desired taste. Add dressing gradually to avoid overdressing the salad. To serve, fill each salad plate or bowl with a generous amount of kale. Next, add the chopped almonds, 4-6 fig halves, and a a few chunks of goat cheese. Last, add the salmon and serve immediately.

...Then do something good for yourself. Go to the gym, get a mani/pedi, or indulge in your own personal "Spa Day."

Coconut Curry Fish with Fresh Green Peas

Thank you, thank you for all the mazal tovs, warm wishes, and gifts off my Williams Sonoma wish list. For those who haven't heard, or perhaps "forgot" to send a gift *eye roll*...I'm pregnant! Well, at least I've been telling myself that over the past month to rationalize my insatiable cravings for coconut curry. This delusional state is nothing more than a giant bowl of cognitive-coping-mechanism ice cream with denial sprinkled on top. Though a growing belly may corroborate my story, my Amex bill is incriminating. I very seldom order takeout, so spending over 300 dollars last month on this Indian addiction is unfathomable.

Given my recent ob...esity..session, I've been motivated to make this dish at home. I sort of took the shotgun approach of buying any and every Indian/Thai/Asian sounding ingredient I could find (curry leaves, tamarind, lemongrass, chiles, coconut milk, coriander, fennel, cumin, cardamom, fenugreek, star anise, fish sauce, etc) and explored numerous flavor combinations. After weeks in the test kitchen, I am very excited to share this recipe.

A few take aways from the trial and error...
1) I'm out of control sometimes.
2) Tamarind and curry leaves are great additions to certain curry recipes, but not this one.
3) Eggplant, even if it's cute and "Asian," can ruin a dish. It doesn't work well with fish.
4) Many recipes use store bought curry paste, but that's not what I, Ina Garten, am about.

The final product was a a true success. The dish is luscious, seductive and so gratifying. I created a flavorful curry using freshly ground spices and good ingredients. The sauce acquires a welcoming heat from the chiles and cayenne, but is balanced by the sweetness of fresh peas and acidity from the lime juice. I also use fish sauce, a salty extract made from fermented anchovies, that cultivates the rich, umami flavor of the curry. The fish is rubbed in turmeric and then gently poached in the curry till it's cooked to perfection.

Though I'm partial to salmon, this curry is versatile and can transform any fish into a memorable meal. I've tried it with salmon and cod and both were delightful. I had my friend Brandon over for dinner last night and we enjoyed this wonderful dish served over basmati rice steamed with Indian spices. We paired the dish with a slightly sweet, fruity white wine that worked well against the heat of the curry.

One final thought before getting to the recipe. A lot of the food I share clearly fits within the parameters of a Mediterranean "heart healthy" diet. This dish, however, does not...It uses coconut oil and coconut milk, both somewhat controversial "health" foods because of their high calorie counts and significant levels of saturated fat. In general, the American Heart Association recommends limiting consumption of saturated fats as they can elevate cholesterol levels, which may increase the risk of developing heart disease.

So why does Whole Foods, Trader Joes, and most health food store promote coconut oil? Well, it's not entirely clear to me. The saturated fats from coconut oil are made of medium chain triglycerides, which are supposedly metabolized differently than other "bad" fats. I'm skeptical, but perhaps....A quick PubMed search led me to some small studies showing that coconut oil does raise cholesterol, including LDL (bad cholesterol). On the other hand, epidemiological studies did not find a clear association between coconut oil consumption and cardiovascular disease. Is there some magical properties in coconuts that transform the "bad" fats into "okay" or even "good" fat? Err...Don't think the evidence supports that, but better studies are needed. What is clear, though, is that coconut milk is ridiculously delicious. It warms my <3 with love and joy. Just be sure to enjoy it in moderation.

Tips/Tricks to Make the Perfect Coconut Curry Fish with Fresh Peas:

• **Fresh lemongrass is preferable for this recipe. Unfortunately, it was out of stock, so I substituted dry for fresh lemongrass.
• For fresh lemongrass, use 1 or 2 stalks, tough outer layer removed. Combine the bottom 1/3 of each stalk with the other wet ingredients.
• For dry lemongrass, use 1 tablespoon with the other dry ingredients.
• For best results serve the curry over basmati rice, preferably steamed with Indian spices. 
• Consider adding 1 cinnamon stick, 1 star anise, and a couple of cardamom pods to the rice as it cooks. The rice will be aromatic and develop a subtle, but magnificent depth of flavor to compliment the curry. 
• If your fish filet has thick and thin parts, considering cutting the fish into thicker cubes/slices and thinner ones. You can add the thinner pieces into the cooking liquid a few minutes after the thicker portions.  
• The curry tastes even better the next day! Be sure not to dry out your fish.
• Consider making the sauce a day ahead, but cook the fish when ready to eat!
• Alternatively, keep the fish partly undercooked as it will continue to cook in the sauce well after being removed from the heat. 
• Taste as you go. There is definitely variability depending on your ingredients, so trust yourself and adjust the flavors till it's perfect 

Coconut Curry Fish with Fresh Peas Ingredients:
Fish Ingredients:

• 1.25 to 1.5 pounds salmon (or firm white fish), skin removed, cubed or sliced into 3 oz portions
• 1 teaspoon turmeric
• Kosher salt, about 1 teaspoon for salmon or a scant teaspoon for white fish

Wild cod filet with turmeric and kosher salt. *Note, most the other photos are using salmon 

Wet Curry Paste Ingredients:

• 5 medium  shallots, roughly chopped
• 1 inch ginger, peeled
• 4 garlic cloves
• 3 Thai green chiles, stems removed and partially seeded (add more seeds for spicier curry)
• 1 New Mexico dried chile, soaked in warm water for 15 minutes then stem removed
• 1-2 stalks fresh lemongrass, tough outer layer removed, then use bottom 1/3 of each stalk**

Dry Curry Paste Ingredients:

• 2 bay leaves
• 3 kaffir lime leaves
• 2 teaspoons whole cloves
• 2 teaspoons black peppercorns
• 4 black cardamom pods
• 1/2 cinnamon stick
• 1/2 tablespoon cumin seeds
• 3 tablespoons coriander seeds
• 1 teaspoon fennel seeds
• 1 tablespoon dry lemongrass** (Only if fresh is unavailable)

Coconut Curry Fish with Fresh Peas Other Ingredients: 

• 3 tablespoons coconut oil
• 1 tablespoon tomato paste
• 1 tablespoon fish sauce
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper
• 2 (13.5 oz) cans coconut milk, preferably a Thai/Asian brand
• Kosher salt, 1 teaspoon + more to taste
• Freshly ground black pepper
• 1 lime, juiced
• 1 cup fresh shelled green peas (or frozen if unavailable) 
• Cilantro, rinsed and chopped for garnish

Coconut Curry Fish with Fresh Peas Recipe: 

In a large mixing bowl, rub the fish with turmeric and salt. Set aside in the fridge for at least 15 minutes or until ready to use.

Using a spice grinder, blend the dry ingredients together into powder. (Alternatively, crush the dry ingredients bar the kaffir lime and bay leaves with a mortar and pestle. Combine with the leaves, finely chopped). Set spice blend aside. 

Using a food processor, blend the wet ingredients together, adding 3 to 4 tablespoons of water as needed to form a paste. 

Heat 1.5 tablespoon of coconut oil in a heavy bottomed sauté pan or braiser. Add the wet mix and cook on medium high heat until fragrant, about 2 minutes. Add the tomato paste and fish sauce. Cook until all the moisture evaporates and the paste takes on a golden/red color, about 2-3 minutes.

Add 1.5 tablespoons of coconut oil, 2 tablespoons of the dry spice blend, cayenne pepper, and turmeric. Cook over low heat until well mixed and aromatic, about 1 minute. Add the coconut milk, stirring till well combined, then add kosher salt and lime juice. Simmer till the sauce thickens slightly, about 15 minutes. Taste along the way, seasoning with more salt, black pepper (and cayenne if too mild) to taste.

Once ready to serve, bring the sauce to a gentle boil and add the green peas and salmon pieces. Cook uncovered, frequently basting the fish (if not already completely submerged in sauce), until the peas soften and the fish is at the desired doneness, about 5 to 7 minutes. Sprinkle with cilantro and serve immediately over rice.

Pan Seared Salmon with Charred Corn and Tomato Salad

Though I spent the majority of June confined within the walls of Grady Hospital, I've done my best to celebrate the start of summer through my cooking. To me, summer is all about simple meals that highlight fresh and seasonal fruits, vegetables and proteins. A few weeks ago, I cooked a congratulatory dinner for my friend Brandon, who recently matched into a Laryngology fellowship on the west coast. Congrats, Brandon!

The meal was inspired by a seductive display of brightly colored heirloom tomatoes that I found at Whole Foods. Though available year-round, off season tomatoes tend to be rather unappetizing. But come the warmer weather, these fruit become big, round, and juicy. Tomatoes are also loaded with vitamins and antioxidants, making them one of my favorite summer ingredients.

The display of heirlooms reminded me of an episode of Barefoot Contessa where Eli Zabar made Ina a spectacular salad from just 3 ingredients - heirloom tomatoes, tarragon, and red wine vinegar. How bad can that be? I channeled my inner Ina (which I do more frequently than I should admit) and carefully picked out a half dozen perfectly ripened (slightly firm, but not hard) tomatoes of varying sizes and colors, which were ready to serve that evening.

In the spirit of simplicity, I decided to serve this salad with a basic pan seared salmon started on a very hot grill pan and then finished in the oven. It was perfection. To complete the meal I made another summer staple, fresh corn. I lament over the bad rap corn gets because of it's highly processed cousin, high fructose corn syrup. Fresh corn is an excellent source of plant based carbohydrates that, along with other complex carbs, are an essential part of a heart healthy diet. I made Ottolenghi's charred corn salad with fresh mint, parsley, cilantro, and jalapeños. It's flawless and so versatile.

Before we get to the recipe, a quick pat on the back (for myself). Though easily confused for Dr. Mike, I reserve my scrubz selfies for special occasions such as surviving my last call day of intern year! It's remarkable how much I've learned and grown as a doctor and person in just one year, but the amount I still don't know is humbling. I'm eager to share the ups and downs, new responsibilities, and call room gossip (err, kidding) that comes along with second year. I'm also excited about my future blog posts and look forward to seeing how my work experiences reflect in my cooking and writing.

Tips/Tricks to Make the Perfect Pan Seared Salmon with Charred Corn and Tomato Salad:

• High quality ingredients are essential for simple recipes. 
• Look, smell and taste* (within reason) ingredients as you shop. Buy what's in season. 
• *To be clear, I'm a doctor, not a lawyer. Take samples at your own risk. I personally think trying a couple of grapes before buying the bunch or tasting a few olives from the olive bar before choosing is acceptable as long as you're sanitary. Others, may feel differently.    
• These recipes don't require precise measurements. Taste frequently and trust your palate.
• Tomatoes and salt are a magical pairing, so season liberally*. 
• *If you have conditions such as high blood pressure, kidney disease, or congestive heart failure, salt restriction (generally less than 1.5 g per day) is especially important 
• Of note, recent American Heart Association guidelines recommend salt restriction even in healthy patients. 
• Try the dish as written or make just one component (salmon, charred corn, tomato salad) 
• Get your pan hot before adding fish. 

Heirloom Tomato Salad:
Heirloom Tomato Salad Ingredients:

• 6 heirloom tomatoes, varying color and size, cut into slices (for larger tomatoes) and wedges (medium and small tomatoes) 
• Red wine vinegar
• Bunch of fresh tarragon 
• Kosher salt and freshly ground black pepper

Heirloom Tomato Salad Recipe:

Take the sliced and and wedged tomatoes and arrange nicely in a large shallow bowl or serving platter. Season generously with kosher salt. Liberally drizzle red wine vinegar over all the tomatoes. Using kitchen scissors, clip tarragon leaves off of their stem over the salad. Season with several grinds of black pepper. Pop a tomato into your mouth and make adjustments to personal taste. Allow salad to sit for 10 minutes for flavors to mingle. Serve at room temperature. 

Charred Corn Salad:

Charred Corn Ingredients:

• 4 ears of corn (fresh and in season), shucked
• 1/2 small onion, thinly sliced or diced small (size of corn kernel)
• 1 jalapeño, seeded and thinly sliced or diced small 
• 3 tablespoons torn mint leaves
• 3 tablespoons torn parsley leaves
• 3 tablespoons torn cilantro leaves
• 2 1/2 tablespoons fresh lime juice
• 1 teaspoon pure maple syrup
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper

Charred Corn Recipe:
Heat a grill pan, electric grill, or outdoor grill (preferred method) to high. Coat corn with oil and season with salt and pepper. Place corn over heat, turning until all sides browned and crisped, about 12 minutes on an outdoor grill, but may take significantly longer depending on heat source. Set aside until cool enough to handle.

While corn is cooking, combine the onion and lime juice in a small bowl and allow to sit for 10 minutes. Stir in the maple syrup, jalapeño, and 2 tablespoons of olive oil. Salt and pepper to taste.

With a sharp knife, cut a small tip off each ear of corn to create a flat edge. Using the flat edge, prop corn upright in a large bowl. Run knife down each side of the corn to cut off the kernels. Mix the corn kernels with the onion and jalapeño mixture. Add the fresh herbs. Season to taste and serve.


Pan Seared Salmon:
Seared Salmon Ingredients

• 4 salmon filets with skin on, 7 oz each (one filet per person) 
• Olive oil
• Kosher salt and freshly ground black pepper

Seared Salmon Recipe
Preheat oven to 400 degrees. Set aside a parchment lined baking sheet.

Heat a ridged grill pan or electric grill to highest setting. Coat salmon liberally with oil and season both sides with salt and pepper. Once pan is very hot, place each filet flesh side down on grill (pink side down, skin facing up). Allow fish to sear (with minimal disturbance) for about 3 minutes, until an outer crust is formed. Carefully transfer each filet off the grill and onto the lined baking sheet, skin side down. Cook in oven for 4 to 5 minutes (for rare to medium rare) and up to 6 minutes*. Plate with charred corn and tomato salad and serve immediately.

*Regarding cook times: Remember, salmon will continue cooking a bit even when out of the oven. So even if salmon appears slightly under for your desired doneness, think twice before throwing the fish back int he oven for another 1 or 2 minutes.

  

Nordic Cured Salmon with Mustard Sauce

When I share my experiences from this past year as an Internal Medicine intern, I'm often asked how I endure such long hours and cope with death and tragedy. The simple answer is that I love what I do, so the long hours don't phase me. No, I'm definitely not phased by missing my 5 year college reunion, most holidays and weddings, family vacations to Miami, Israel, the Galapagos, and the Philippines. Nope, not phased at all. 

As for the tragedies I've witnessed as a doctor, the answer is a bit heavy for a food blog. I jokingly tell people I've become desensitized. I think I'm joking at least until I look down at my workstation at 6 in the morning to see my bagel with lox that I grabbed from the Grady cafeteria. Yes, I said the Grady cafeteria. As a New York Jew, I'm a bagel and lox snoboisseur. I would never eat lox, or bagels for that matter, from a hospital cafeteria....unless I was desensitized.

While the hospital lox was a personal low point, there are many questionable dietary choices among residents. On busy call days, for example, it's common for the attending or resident to bring in snacks...some not very healthy. 

I've challenged that practice by bringing healthy alternatives for my co-residents, medical students, attendings, and the awesome nurses and staff at my continuity clinic. I've shared cauliflower, pomegranate, and pistachio salad served with Greek yogurt, matzo ball soup, mujaderah, and fassoulieh.  They've all been well received (and one recipe was actually mentioned in a letter of recommendation), but the dish that has gotten the most accolades is my gravlax.  So please, don't completely discredit my lox authority because of the cafeteria gaffe.  

Gravlax is a Nordic preparation of cured salmon made with sugar, salt, and lots of dill. It's traditionally served on bread with mustard sauce.  I serve mine on pumpernickel bread with salmon roe and crème fraîche. I used a recipe from Ina's Back to the Basics with a few small adjustments. 

The recipe entails taking two salmon fillets filled with the brining ingredients, and allowing them to cure in the fridge for 48 hours. The hardest part is the wait, but it's very much worth it. I love this recipe because it's more economical (and tastier) than smoked salmon from the market, which comes in expensive, small quantity packages. This recipe makes plenty to feed a family breakfast for a week or to serve on a platter for a party. It's also heart-healthy given the omega-3s, but beware if you need to follow a low sodium diet. 

Also, special thank you to Ben for saving the day when I passed out watching Top Chef before packing up the gravlax to take to work the following morning. I woke up disappointed only to find a bag in the fridge with a hand written note stating that all the ingredients were inside and ready to assemble at the hospital.  It was so thoughtful. Ben sliced the gravlax, crusted and cut the bread into little rectangles, chopped some herbs for garnish, and then packed it up into tupperware along with some crème fraîche and the jar of salmon roe. Couldn't ask for a better sous chef. 

Tips/Tricks to make the perfect Nordic Cured Salmon with Mustard Sauce:

• Fresh ingredients are essential. It's a simple recipe, so the quality of ingredients matter.
• Unlike salmon tartare that required sashimi grade fish, the curing process of gravlax makes those extra precautions unnecessary
• Have some heavy cans available to weigh down the salmon
• Slicing the salmon is challenging at first, but there's plenty of fish to practice with. The less attractive pieces are still edible.
• You can prepare the gravlax slices, mustard sauce, sliced pumpernickel in advanced, but only assemble the sandwich when ready to serve to prevent sogginess. 

Gravlax Ingredients:

• 3 pound salmon (with skin), cut in half crosswise 
• 1 bunch of dill
• 1/2 cup sugar
• 1/2 cup kosher salt
• 2 tablespoons crushed peppercorns (white and/or red)
• 1 tablespoon crushed fennel seeds
• 1/4 cup vodka
• Mustard sauce for serving (recipe below)
• Sliced pumpernickel bread for serving
• Salmon roe for serving (optional)
• Sour cream or crème fraîche for serving (optional)  

Mustard Sauce Ingredients:

• 1/4 cup Dijon mustard
• 1 teaspoon ground dry mustard
• 3 tablespoons sugar
• 2 tablespoons white wine vinegar
• 1/3 cup olive oil
• 3 tablespoons chopped fresh dill

Nordic Cured Salmon With Mustard Sauce Recipe:
For the Gravlax:
Place one of the salmon halves in a deep dish skin side down. Pile salmon with the dill, followed by sugar, salt, peppercorns, fennel seeds, and vodka. Place the other salmon half on top, flesh side down (skin should be facing the ceiling).

Wrap "salmwich" in plastic, weigh down with heavy cans and refrigerate for 48 hours, flipping every 12. Slice and enjoy. 

For the Mustard Sauce:
Mix the dijon mustard, ground mustard, sugar, and vinegar together in a small bowl. Whisk together as you slowly add the olive oil. Stir in the dill. Keep refrigerated until ready to use. 

How to Assemble the Gravlax "Salmwich":
Take slices of pumpernickel bread and lightly coat with mustard sauce (too much sauce will overpower the salmon). Add the desired amount of salmon to each slice and then add a small spoonful of salmon roe and sour cream.

Pistachio and Pine Nut Crusted Halibut with Parsley and Arugula Vichyssoise

Over the last week, I've thrown four dinner parties in four different kitchens. (Pith has nothing on me). Before you ask me how I've had time to cook and entertain so much with a busy work schedule, I've been on vacation in NYC this week. No, I'm not omnipresent. (And yes, I'm still employed)!

On Wednesday, I made dinner for my Hopkins besties (plus one spouse) instead of our usual "sushi with my girls" night. I wanted to really impress them, but had a few dietary restrictions to work with, including pescatarian, kosher, and gluten free.  Fish seemed to be a wise choice. Not only is fish delicious, it's also heart healthy. The American Heart Association recommends eating a variety of fish at least twice per week, especially those rich in omega-3 fatty acids. Fortunately, there are endless ways to cook fish, so plenty of awesome posts to come! I had been meaning to try this recipe from Ottolenghi's Nopi, so I got really excited when I found this beautiful (sustainably sourced) halibut.

The recipe is a pistachio and pine nut crusted halibut with parsley and arugula vichyssoise. My friends and I could hardly pronounce it (we just called it the "vichy-what-what" or "vichy-vichy"), but a vichyssoise (vih-she-swah) is classically a puree of leeks, onions, and potatoes. This recipe also adds spinach, parsley, and wild arugula. I unfortunately could not find wild arugula, which has a stronger flavor, so I used baby arugula with great results. It's always okay to improvise.

The vichyssoise can be made ahead of time and also makes a ridiculously tasty soup. I brought my sister home some leftovers and she needed the recipe. She couldn't believe that it was so creamy with no added dairy. It's simple to make and is basically just sautéed veggies simmered in chicken broth (or vegetable broth if making vegetarian) and then pureed. The recipe calls for butter to sauté the vegetables, but I swapped it out for olive oil at the last minute with great results. The only place butter cannot be substituted is for the nut crust (details below).

I was pressed for time, so I grabbed a block of parmesan, some garlicky olives, and plenty of wine to serve as an appetizer. It was simple, tasty, and most importantly, kept the hangry guests at bay while I plated the fish. I also made a charred corn salad with jalapeño, red onion, lime juice, cilantro and parsley which was fresh, light and perfect with this dish. 

Thank you Nikki and Geoff for volunteering your beautiful home and Danielle for being a great sous chef (I know I'm bossy in the kitchen). And Jamie... 

Tips/Tricks to Make the Perfect Pistachio and Pine Nut Crusted Halibut:

• Save this recipe for when you find fresh looking halibut. I have several meals planned before I go to to the market, and choose one based on which ingredients look best that day. 
• Become friendly with your fishmonger and don't be shy.
• "What's fresh today?" is a totally acceptable question.
• Request a center cut of fish (aka not the tail/end which is thinner and narrower). They often have more fish in the back if what you want is not displayed.
• Specify what you need. They have a lot more practice skinning and portioning fish.
• Ask them to put the fish over ice so it stays happy on the drive home.
• Leave yourself enough time. 
• This recipe is simple, but is somewhat time consuming (took me about 3 hours).
• Consider making the vichyssoise and butter a day ahead. Then you'll only have to cook the fish (takes less than 10 minutes) the day of your dinner.
• If you want a completely smooth sauce, pass the vichyssoise threw a sieve. I blended mine with a Vitamix and thought it tasted perfect without the added step.
• You will definitely be teased for using radishes just as garnish. They're beautiful and worth it. 
• Do not cook with wax paper instead of parchment paper...Oh lawd jesus there's a fire.
  (Thank you Geoff for keeping the girls calm)
  

Tools You'll Need:

• Blender or food processor
• Sieve
• Parchment paper
• Medium saucepan
• Small baking sheet (about 6 x 8 inches) or make one out of tin foil
• Half sheet pan

Parsley and Arugula Vichyssoise Ingredients:

• 3 1/2 ounces parsley stems and leaves, blanched and chopped (instructions below) 
• 5 1/4 ounces wild arugula, blanched and chopped (instructions below) 
• 1/4 cup olive oil (or 1 Tbsp olive oil and 3 Tbsp unsalted butter per original recipe)
• 2 medium shallots, coarsely chopped (3 1/2 ounces)
• 3 cloves garlic, minced or crushed
• 1 medium leek, green and white parts, thinly sliced (7 ounces)
• 2 large potatoes (russet or an all-purpose), peeled and roughly diced (13 ounces)
• 4 1/2 cups chicken or vegetable stock (preferably homemade, but store bought is fine)
• 1 ounce spinach leaves
  

Pistachio and Pine Nut Crust Ingredients:

• 10 tablespoons unsalted butter, roughly diced
• 2 ounces shelled pistachios, lightly toasted and coarsely chopped
• 2 ounces pine nuts, lightly toasted and coarsely chopped
• 1/4 teaspoon fine sugar
• 2 tablespoons fresh lemon juice
  

Halibut Recipe Ingredients:

• 6 halibut fillets, skinless and boneless (6 ounces each, 2 pounds 1/4 ounces total)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 6 radishes, halved, leaves and tips left on
• Kosher salt and freshly ground black pepper
  

Serves 6 as a main course

Pistachio and Pine Nut Crusted Halibut with Vichyssoise Recipe:

To Make the Nut Butter:

Place the butter for the nut crust in a medium saucepan and cook for 4 minutes over medium-high heat, until golden brown. Remove from the heat and pass through a sieve to remove any brown bits. In a bowl, add the butter, pistachios, pine nuts, sugar, lemon juice, and 1/4 teaspoon of kosher salt. Spread the mixture evenly on a small baking sheet (about 6 x 8 inches) lined with parchment paper and chill in the fridge for 2-3 hours (or overnight). Once firm, cut the butter into 6 equal (halibut shaped) rectangles and return to the fridge until ready to use. 

To Make the Vichyssoise:

Bring a medium saucepan with salted water to a boil. Blanch the parsley and arugula for 30 seconds and then immediately transfer to an ice water bath. Once cool, strain and squeeze with a kitchen towel to dry. Coarsely chop.

Place olive oil in a medium saucepan over medium heat and sauté shallots for 4-5 minutes until soft, but not browned. Add the garlic and leek and cook for another 2-3 minutes. Add the potatoes and cook for 5-6 minutes, stirring frequently, until shiny. Add the chicken or vegetable stock and bring to a boil over medium-high heat, then lower temperature and simmer for 8-10 minutes, until cooked but retaining a bite. Add the blanched parsley and arugula and cook for 1 minute. Remove from heat and add the spinach, 1.5 teaspoons of kosher salt, and a few grinds of black pepper. Let cool slightly. In batches, transfer to blender or food processor and blitz until completely smooth. Season to taste and set aside until ready to use.

To Make the Halibut:

Gently warm the vichyssoise sauce on the stovetop. Preheat the broiler to 400 degrees or to its highest setting. Spread the halibut on a parchment-lined baking sheet and coat with 2 tablespoons of olive oil, 1.5 teaspoons of kosher salt, and a good grind of black pepper. Roast in the oven for 6 minutes, until almost cooked. Remove fish and immediately lay a rectangle of nut butter on top of each fillet, then return to the oven and cook for a final 2 minutes. Remove from the oven and squeeze the lemon juice evenly over the fillets.  

While the fish is cooking, spoon warmed vichyssoise into 6 shallow wide bowls. Once ready, lay a halibut fillet on top of each bowl, place a radish for garnish, and serve immediately.