food and cooking blog

To be honest, I haven't been feeling very inspired in the kitchen lately. I've been busy with lots of things including travel, and when I'm home I've been trying to eat the food in the freezer since it is on the verge of overflowing. But yesterday I was at the store and I found local king salmon on sale and some beautiful white corn. I thought about the mango I had and just like that, a plan came together.

Sometimes ingredients speak to you and the lightbulb goes off. I diced the mango to serve with dessert a few nights before but it was firm and a little too sour. That's not good for dessert but it's excellent for salsa. The salsa can be used with chips, with roast chicken or scallops. It's actually pretty good without the tomatoes too. I was a little undecided as to which way I preferred it, so try it both ways and you tell me which you like better!

This recipe has a lot of parts, but you can make the salsa and the sauce for drizzling ahead of time. You can even use already cooked salmon if that's what you have on hand. Even though it's cooked on the stove and not on the grill, it really tastes like summer--the fresh corn, tomatoes and salmon look like summer too. Here's to a little summery inspiration!



Salmon Tacos with Mango Corn Salsa
Serves 4

Ingredients

2 teaspoons mild flavored oil ( I use rice bran oil)
1 ear of corn, white or yellow
1/2 cup diced firm mango
1/2 cup diced tomatoes, drained
2 scallions, chopped
1/2 - 1 serrano pepper, thinly sliced
1 Tablespoon freshly squeezed lime juice, or to taste

3-4 Tablespoons mayonnaise (I used wasabi mayo)
2 Tablespoons freshly squeezed lime juice
1 Tablespoon plain non-fat Greek yogurt

12 ounces wild salmon
Chili powder

8 Tortillas
1 1/2 cups finely shredded napa cabbage
Sprigs of cilantro, to taste, optional

Instructions

Make the salsa first. Slice the corn off the cob, you should have about 1/2 cup of corn kernels. Heat a skillet and add a couple teaspoons of oil. Add the corn and stir, cooking a couple of minutes until fragrant and sweet. Remove the pan from the stove and allow the corn to come to room temperature. In a bowl combine the mango, tomato, scallions and sliced serrano pepper. Add the cooled corn and lime juice and taste for seasoning.

Make the drizzle by whisking together the mayonnaise, lime juice and yogurt. Taste and adjust to your liking.

To cook the salmon, remove any bones and cut some slits in the skin. Heat a non-stick skillet and when it's hot, add the salmon, skin side down. Sprinkle the salmon with chili powder and cover with a lid. Cook until barely medium, about 120 degrees internal temperature. Break the salmon into chunks or large flakes. Do not overcook.

To prepare the tacos, heat a dry skillet and warm the tortillas over medium heat. When pliable and hot, top each tortilla with salmon, shredded cabbage, salsa and drizzle with the mayo sauce. Add cilantro if desired and serve.

Enjoy!

Duck and Mango Soba Salad is a big bowl of deliciousness--slithery noodles, succulent roast duck, juicy mango slices and vibrant green herbs. The dressing relies on just a few pantry staples. Asian pantry staples that is. I recommend you keep on hand six basic items--Chinese chili garlic sauce, soy sauce, rice wine vinegar, sesame oil, miso and coconut milk. You can expand that list as you see fit. I always have various types of soy sauce and Chinese vinegars, oyster sauce, fish sauce, hoisin sauce, Mirin, Chinese sesame paste, shelf stable packages of tofu, Asian noodles and some Thai curry pastes. A few pantry staples, a stop to pick up a duck at a Chinese deli and a swing through a produce market and you're on your way to making Duck and Mango Soba Salad!

I shop on Clement Street frequently because there are lots of produce markets with a variety of fruit and vegetables I can't find elsewhere (such as Chinese greens and fresh lychees) shops where I can find dim sum to-go and Chinese delis. I know some people like rotisserie chickens, but I prefer Chinese roast duck. Where I live in San Francisco they cost about $12 for a whole and $7 for a half duck. Roast duck is about as versatile as rotisserie chicken but so much tastier and not expensive.

This week I bought some firm green mangoes for a dollar a piece. You don't have to wait until a mango is soft to use it. In fact, some dishes are better if you use a firmer, less ripe mango. This is one of those recipes. If your mango gets very soft, scoop the flesh from the skin and pit, and freeze the pulp. It's great in smoothies, ice cream and baked goods.

Note: Test the noodles before the package instructions indicate they are done.

Duck and Mango Soba Salad 
Serves 4 as a main dish

Ingredients

6 Tablespoons rice wine vinegar
2 teaspoons brown sugar
4 teaspoons soy sauce
1 teaspoon Chinese chili garlic sauce (please tell me you have this, if not, you need it)
1 teaspoon toasted sesame oil

1 7 - 8 oz package buckwheat or cha green tea soba noodles
1 cup Chinese roast duck sliced
1 large firm mango, sliced into matchsticks
4 green onions, slivered
1/2 cup cilantro, chopped or more to taste

Instructions

Whisk the first five ingredients together until sugar is dissolved.
Cook the soba noodles al dente according to package directions. Do not overcook! Once cooked, drain, rinse, and place in a large mixing or serving bowl.

To the soba noodles add the duck, mango, green onions, and cilantro. Add dressing and toss again before serving.

Enjoy!

Go get yourself some Copper River King salmon. RIGHT NOW. I am not kidding. I don't believe there is a more delicious salmon than Copper River King also known as Chinook and the time to enjoy it is right now. The season begins in the middle of May when the fish are gorgeous orange, rich with healthy fats, including the highest level of prized omega 3 fatty acids. It has a delicate flavor and velvet texture that cannot be beat. The quality of the fish declines as the season progresses so get some at the peak of deliciousness. Like right now.

When cooking Copper River King you really want the fish to be the star. It doesn't need much fussing over. I prepared some this past week in various ways and here is what I would suggest, cook it either very quickly under the broiler or very slowly in a low oven. The slow cooking method yields a very creamy almost custardy texture that is super moist and succulent. I first learned about this style of cooking from a Jacques Pepin recipe but many other takes on this recipe exist. I like crispy salmon skin so I sear the fish first, then gently cook it in the oven set at only 200 degrees. It's important to check it often to make sure it doesn't overcook. A light dusting of smoky spices and a little salt and brown sugar lends a lovely color but doesn't obliterate the natural clean flavor of the fish. When making the spice rub, use the freshest ground spices, if they are over six months old, toss 'em out!



Copper River King salmon from Alaska is expensive, but a little goes a long way, just 4 ounces makes a satisfying serving. It's like the seafood equivalent of chocolate--luscious, creamy and melts in your mouth. I'd rather have a little high quality chocolate than all I can eat of the cheap stuff. Wild-caught Copper River King from Alaska is high in protein and low in saturated fat and is certified as sustainable to the standard of the Marine Stewardship Council. Alaskan salmon are among the most intensively managed species, considered a "best choice" by the Monterey Bay Aquarium's Seafood Watch. Delicious, healthy and sustainable! It doesn't get much better than that.

Slow Roasted Salmon


Ingredients

1 lb Copper River King salmon
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garam masala
1 1/2 teaspoons toasted and ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon brown sugar
1 mango, pitted, peeled and diced, a firm variety such as Tommy Atkins

Instructions

In a small bowl combine the smoked paprika, garam masala, cumin, salt and sugar. Preheat oven to 200 degrees. Coat the top of the salmon with a heaping teaspoon of spice rub. Rub it into the surface of the fish and shake off any extra. Cut into 4 portions.

Heat a cast iron pan over medium heat. When the pan is very hot, sear the salmon, skin side down for 2 minutes. Transfer to oven and bake until an instant read thermometer inserted into the thickest part registers 125 degrees, the temperature will continue to rise after you remove the fish from the oven. The total cooking time will depend on how thick the fish is, the rule of thumb is 10 minutes per inch. Top with a spoonful of mango and serve immediately.

Enjoy!

More slow cooked salmon recipes:
Slow Cooked Salmon with Salsa Verde
Slow Roasted Salmon with Green Curry Paste
Slow Cooked Salmon with Creamy Leeks and Red Wine Butter
Slow Cooked Salmon with seasoning variations

My sincere thanks to the Copper River/PWS Marketing Association for providing me with a generous shipment of Copper River King Salmon!