Issue 94: Catch of the Day

Pan-Seared Citrus Glazed Salmon over Wilted Spinach

Ingredients
4 6-ounce portions wild-caught salmon fillets
salt and pepper
4 Tablespoons extra virgin olive oil
½ cup dry white wine
½ cup balsamic vinegar
½ orange, juiced
2 Tablespoons raw honey
1 lemon, juiced
1 pound of spinach
4 garlic cloves, chopped

Directions
Heat a heavy-bottom sauté pan over medium heat. Lightly brush salmon with 2 Tablespoons of olive oil and season with salt and pepper. Place in pan and cook 3-4 minutes per side.

In a separate saucepan, add wine, vinegar, orange and lemon juices and honey. Bring to a boil and reduce for 4 minutes.

After salmon is finished cooking, remove from pan, return pan to heat and add 2 Tablespoons of olive oil. Add garlic and cook for 2 minutes, then add spinach and cook until wilted. Serve salmon over spinach and drizzle with citrus glaze.

Seared Tuna with Brown Rice Cakes and Wakame Salad

Ingredients
4 6-ounce tuna steaks
1/2 cup sake
1/2 cup soy sauce
1 teaspoon ginger, grated
2 Tablespoons cilantro, chopped
4 Tablespoons clarified butter
1 medium onion, diced
1 clove garlic, chopped
1 jalapeno, seeded and chopped
1 cup shiitake mushrooms, chopped
3 cups brown rice, cooked
1/2 cup vegetable or fish stock
4 Tablespoons butter
1 ounce dried wakame

Directions
Mix together the sake, soy sauce, ginger and cilantro and marinate tuna steaks for 1-2 hours. Place tuna steaks in a hot pan with 2 Tablespoons of clarified butter, sear to desired doneness.

In a 12-inch skillet over medium heat, melt 2 Tablespoons of butter. Add onions and garlic and sauté for 4-5 minutes. Add jalapeno and mushrooms and cook for another 6-8 minutes. Take 1 cup of cooked brown rice and place in food processor and pulse until coarsely ground.

Put the ground rice and whole rice in a bowl, season with salt and pepper, and add sautéed vegetables. Mix well. Form rice into cakes. Heat 12-inch skillet over medium-high heat and add remaining 2 Tablespoons of clarified butter.

Sear rice cakes for about 2 minutes per side. In a medium saucepan, warm 1/2 cup fish or vegetable stock. Add 2 Tablespoons of cold unsalted butter and melt. Remove from heat and add wakame.

To serve, place wakame (with sauce) on the plate; top with rice cake and then tuna steak.

Cilantro-Lime Marinated Fish Tacos

Ingredients
1 pound of halibut fillets
4 limes, juiced
2 Tablespoons extra virgin olive oil
1/8 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
sprouted corn tortillas
black bean and corn salsa

Directions
Cut the fish into 1" cubes and place in plastic baggie. In a small bowl combine the lime juice, olive oil, salt and pepper and whisk together. Pour marinade into baggie containing fish. Seal and let sit in the refrigerator for 1-2 hours.

Heat 1 Tablespoon of olive oil in a 10-inch, non-stick skillet over a medium-high heat. Add fish (including marinade) to the pan and cook for 6-8 minutes until cooked through. In a medium-sized bowl, gently mix the cooked fish and the black bean and corn salsa, being careful not to break up the fish.

Serve with warmed, sprouted corn tortillas.

Recipes courtesy of Jason Longman of Atlanta