Wild Salmon with Rosemary Citrus Glaze, Shaved Honeydew, Fennel and Olive Salad and Wild Rice with Sage Brown Butter

Wild salmon with rosemary citrus glaze, shaved honeydew, fennel and olive salad and wild rice with sage brown butter.

Wild salmon with rosemary citrus glaze, shaved honeydew, fennel and olive salad and wild rice with sage brown butter.

One of the benefits of being back on the Weight Watchers is that it makes me so much more conscious of the food I’m eating.  That really is the point after all and I’m a little disturbed to discover just how unconscious my eating had become.  Don’t get me wrong, I hadn’t become a sleep eater (thank god) but I’d completely fallen into “open mouth – shovel in” as an automatic response to every whim.  This resulted in a very happy tongue but increasingly tighter clothes.

Paying attention is much better all around.  By cooking at home and controlling what goes into the food calorie-wise, it also makes me think about the quality of the ingredients and creativity of the recipes.  The more I read about food and agriculture, the more convinced I become of the importance of selecting non-processed, sustainable foods.  They’re much more expensive without a doubt, but the fact that we’re eating less of them almost makes it a wash.

I love salmon, but I’ve come to the point where I can’t bring myself to eat anything but wild-caught fish.  The fact that farm-raised salmon has to be artificially colored to even resemble salmon is a deal-breaker for me.  A dye job just doesn’t belong on a dinner plate.

That said, tonight’s dinner was caught in the wild and you could taste the freedom and love.  I pulled the glaze recipe from myrecipes.com.  Continuing my way through this month’s Bon Appetit, we dug out the mandoline and took a crack at the Shaved Honeydew, Fennel and Olive salad as a side.  Mixed reviews on this one, I think it would have been better if we’d used fancier Spanish olives but I was too lazy to deal with pits.  To round it out, Bri made his wild rice with sage brown butter, which is just plain amazing.

Dinner clocked in at 10 Weight Watchers points.

We went with Butter Chardonnay for the pairing, because how could you resist a wine called “Butter?”

WILD SALMON WITH CITRUS ROSEMARY GLAZE

Wild Salmon with Citrus Rosemary Glaze

Wild Salmon with Citrus Rosemary Glaze

INGREDIENTS

  • 2 4-oz wild-caught salmon filets
  • ½  teaspoon kosher salt
  • 4 thin lemon slices
  • ¼  teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons minced shallots
  • ¼  cup dry white wine
  • ½  teaspoon chopped fresh rosemary
  • ¾  cup fresh orange juice (about 2 oranges)
  • 1 tablespoon maple syrup

PREPARATION

  1. Preheat oven to 325.  Sprinkle filets evenly with salt and pepper and place two lemon slices on each filet.  Place salmon in a baking dish, cover with foil and bake until salmon is flaky, about 20 minutes.
  2. Coat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Spoon glaze over salmon and serve.

SHAVED HONEYDEW, FENNEL AND OLIVE SALAD

Shaved Honeydew, Fennel and Olive Salad

Shaved Honeydew, Fennel and Olive Salad

INGREDIENTS

  • 1 teaspoon finely grated orange zest
  • 1 tablespoon fresh orange juice
  • 2 teaspoons fresh lemon juice
  • tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1 ½ pounds honeydew melon, rind and seeds removed, shaved on a mandoline
  • ½ fennel bulb, shaved on a mandoline, plus 2 Tbsp. coarsely chopped fennel fronds
  • ¼ cup brined green olives, 
such as Castelvetrano, pitted, 
very coarsely chopped

PREPARATION

  1. Whisk orange juice, lemon juice, and 
2 Tbsp. oil in a large bowl; season with salt and pepper. Add melon, shaved fennel, 
and olives to vinaigrette and toss to coat. Top salad with orange zest and fennel fronds, and season with salt and pepper.

 

WILD RICE WITH SAGE BROWN BUTTER

Wild Rice with Sage Brown Butter

Wild Rice with Sage Brown Butter

INGREDIENTS

  • 1 cup of wild rice
  • 3 Tbsp butter
  • 8 fresh sage leaves coarsely chopped

PREPARATION

  1. Prepare wild rice in a rice cooker or on stove top. (My rice preparation knowledge is limited because I’m completely dependent on our Zojirushi rice cooker.
  2. Melt butter over high heat, add sage leaves and stir constantly until butter starts to brown.
  3. Pour over rice and mix well

Poached Salmon with Artichoke Confit

Poached Salmon with Artichoke Confit

Poached Salmon with Artichoke Confit

In celebration of our 17 year anniversary, I wanted to make something extra delicious and also try something completely new.  As usual Bon Appetit provided lots to choose from.

Because it was a weeknight, I opted to buy prepared artichoke hearts rather than going through the process detailed in the recipe.  It worked okay, although I’d say if you’re going for the faster method artichoke bottoms would probably work better than artichoke hearts.

We served it with rustic Italian olive bread and a delicious pinot noir.  Tasted like celebrated love.

INGREDIENTS

VEGETABLES

  • 5 tablespoons fresh lemon juice, divided
  • 4 artichokes
  • 6 sprigs thyme
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  •  cups olive oil
  • ½ cup fresh fava beans (from about ½ lb. pods) or frozen, thawed
  • Kosher salt
  • ½ cup shelled fresh peas (from about ½ lb. pods) or frozen, thawed
  • ¾ cup green olives, coarsely chopped
  • ½ cup pea shoots (tendrils) or fresh flat-leaf parsley leaves with tender stems
  • ½ cup torn fresh mint leaves
  • Freshly ground black pepper

SALMON AND ASSEMBLY

  • 4 sprigs flat-leaf parsley
  • 4 sprigs dill
  • 1 lemon, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 cup dry white wine
  • 1 tablespoon black peppercorns
  • Kosher salt
  • 4 6-oz. skinless salmon fillets

PREPARATION

  • Add 3 Tbsp. lemon juice to a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, trim top of artichoke to just above the heart. Trim stem, leaving about 1” intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Halve artichoke lengthwise and scoop out choke with a spoon. Transfer artichoke to lemon water to prevent discoloration.

VEGETABLES

  • Drain artichokes; pat dry. Cook with thyme, garlic, bay leaves, peppercorns, and oil in a large saucepan over medium heat until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife, 15–20 minutes; let cool in oil.
  • Meanwhile, if using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
  • Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans.
  • Using a slotted spoon, transfer artichokes to bowl with peas and fava beans. Add ¼ cup artichoke cooking oil, olives, pea shoots, mint, and remaining 2 Tbsp. lemon juice; toss and season with salt and pepper.
  • DO AHEAD: Artichokes can be poached 1 day ahead. Keep in oil; cover and chill.

SALMON AND ASSEMBLY

  • Bring parsley, dill, lemon slices, lemon juice, wine, peppercorns, and 3 cups water to a simmer in a large saucepan over medium heat; season with salt. Add salmon; cover. Reduce heat and simmer gently until just opaque throughout, 6–8 minutes. Using a large spatula, remove salmon and lemon slices from poaching liquid. Serve salmon with artichoke salad and lemon slices.