Salmon and Pineapple with Avocado Dressing


salmon and pineapple with avocado dressing
Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons chopped fresh basil, plus some sprigs, for garnish
  • 1 ½ teaspoons chopped fresh chives
  • 1 teaspoon chopped fresh tarragon, plus some sprigs, for garnish
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Four 4-ounce skinless salmon fillets, each about 1 inch thick
  • Four ½-inch-thick round slices (rings) of pineapple, preferably fresh

Avocado Dressing

  • ¼ cup fresh lemon juice (from 1 large lemon)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoons finely chopped fresh tarragon
  • 1/8 teaspoon anchovy paste, optional
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 small clove garlic, smashed
  • ½ avocado, diced

Preparation

  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  2. Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture.
  3. Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
  4. Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.

Avocado Dressing

  1. Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor.
  2. Add 2 tablespoons of water and process until smooth.
  3. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.

Cook’s Notes

If using canned pineapple, make sure to blot it dry very well before grilling it.

Salmon Cakes with Lemon-Caper Yogurt Sauce


Salmon Cakes with Lemon-Caper Yogurt SauceIngredients

Salmon

  • 1 pound skinless salmon fillet
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper

Patties

  • 1 large egg, beaten
  • 1/3 cup (1/2-ounce) chopped fresh chives
  • 26 saltine crackers, crushed, divided
  • 1/2 cup frozen corn, thawed
  • 2 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise, plus more, as needed
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, at room temperature

Sauce

  • 1/2 cup full-fat plain Greek yogurt
  • 1 1/2 tablespoons capers, rinsed, drained and
  • chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • Kosher salt and freshly ground black pepper

Preparation

Salmon

  1. Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
  2. Drizzle the salmon with olive oil and season with salt and pepper, to taste.
  3. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side.
  4. Set aside to cool for 20 minutes.

Patties

  1. Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl.
  2. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest.
  3. Mix gently until just combined.
  4. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,)
  5. Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour.
  6. In a large nonstick skillet, heat the oil and butter over medium heat.
  7. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side.
  8. Drain on paper towels.

Sauce

  1. In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest.
  2. Season with salt and pepper, to taste.
  3. Arrange the salmon cakes on a platter and serve alongside the sauce.

Cook’s Note

The salmon can also be baked in a 350 degree F oven. Drizzle the salmon with olive oil and season with salt and pepper, to taste.Put in a baking dish and bake until just cooked through, about 15 to 20 minutes.

Chocolate-Hazelnut Ravioli


Chocolate-Hazelnut Ravioli

Ingredients

  • 16 wonton wrappers
  • 1 egg, beaten to blend
  • 1 cup chocolate-hazelnut spread (recommended: Nutella)
  • Vegetable oil, for frying
  • 16 fresh mint leaves
  • Nonstick vegetable oil spray
  • Granulated sugar, for dredging
  • Powdered sugar, for dusting

Preparation

  1. Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
  2. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
  3. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
  4. Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
  5. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

Cheese-Stuffed Dates with Prosciutto


  • ¼ cup (2 ounces) goat cheese, at room temperature
  • ¼ cup (2 ounces) mascarpone cheese, a room temperature
  • ¼ cup finely chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 16 Medjool dates (12 ounces), pitted
  • 8 thin slices prosciutto, halved lengthwise
  • Special equipment: 16 toothpicks or cocktail picks
  1. In a small bowl, mix together the cheeses and bail and season with salt and pepper, to taste.
  2. Gently pull the dates apart and stuff with about ½ teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
  3. Arrange the stuffed dates on a platter and serve.

Hazelnut Chocolate Chip Cookies


  • ½ cup old-fashioned oats
  •  2¼ cups all-purpose flour
  •  1 teaspoon baking powder
  •  1 teaspoon baking soda
  •  ½ teaspoon salt
  •  1 cup unsalted butter, room temperature
  •  1 cup (packed) light brown sugar
  •  1 cup sugar
  •  2 large eggs
  •  1 teaspoon pure vanilla extract
  •  4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
  •  1 cup hazelnuts, toasted, husked, and chopped
  •  1 (12-ounce) bag semisweet chocolate chips
  1. Preheat the oven to 325 degrees F.
  2. Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
  4. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough).
  5. Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes.
  6. Cool the cookies on the baking sheets for 5 minutes.
  7. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

Chicken Parmesan


  • 3 tablespoons olive oil
  •  1 teaspoon chopped fresh rosemary leaves
  •  1 teaspoon chopped fresh thyme leaves
  •  1 teaspoon chopped fresh Italian parsley leaves
  •  Salt and freshly ground black pepper
  •  8 (3-ounces each) chicken cutlets
  •  1½ cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
  •  ½ cup shredded mozzarella
  •  16 teaspoons grated Parmesan
  •  2 tablespoons unsalted butter, cut into pieces
  1. Preheat the oven to 500 degrees F.
  2. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
  3. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce

  •  ½ cup extra-virgin olive oil
  •  1 small onion, chopped
  •  2 cloves garlic, chopped
  •  1 stalk celery, chopped
  •  1 carrot, chopped
  •  Sea salt and freshly ground black pepper
  •  2 (32-ounce) cans crushed tomatoes
  •  4 to 6 basil leaves
  •  2 dried bay leaves
  •  4 tablespoons unsalted butter, optional
  1. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  2. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  3. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.