SALMON SKEWERS WITH CUCUMBER YOGURT SAUCE

salmon kebabs . sprouted kitchen

A bit late to the party (as I often am with these things), I'm finally reading Cheryl Strayed's Tiny Beautiful Things. It is a collection of some of her letters and responses as a then-anonymous advice columnist. This won't be the last you'll hear me mention it - I'm in love with how she writes. So frank and forward but not the least bit insensitive. Hugh refers to it as a self-help book because he sees me passionately underlining particular lines. It is not a self-help book, but somehow you feel empowered and encouraged after some of the entries, which I suppose is helping oneself. There is this one entry where she is responding to a young, struggling writer. She talks about overriding limitiations by simply producing. You must continue to work. "You will feel insecure... How much power you give those feelings is entirely up to you." I am not at home pecking away at the next great work of fiction, but giving power to feelings of insecurity, is something anyone who does anything even the least bit challenging can relate to. I think what I love about these stories, is even though none of them are mine, they make me think. My other favorite, "There is no why. You don't have a right to the cards you believe you should have been dealt. You have an obligation to play the hell out of the ones you're holding." Seriously! So good. Between not giving power to insecurity and playing your own cards, I'm repeating these lines to every friend I've been talking to lately about troubleshooting life. We're all hurting and struggling and experiencing joy and intimacy and tenderness in the scope of our days - sharing our stories makes the whole of it pretty incredible. 

So this salmon. That deep, rich, ruby color is Copper River Sockeye. Wild-caught Alaskan salmon is considered one of your "best choices" as far as sustainable fish from the Marine Stewardship Council. It actually has a season which runs late spring through summer, depending on the species in particular. I've been holding onto a few salmon recipes waiting for the good stuff. I'm intrigued to try slow roasting a large filet for a dinner party and would like to do some blackened in a taco. It's rich as far as fish goes, and I know salmon isn't for everyone, but if you can get your hands on some fresh stuff this time of year, you may be persuaded. I put some chunks on a skewer and drenched it in a cool cucumber sauce. Next time I think I'll add more veggies, maybe some onion and bell pepper, to stretch them even further. I know there are only a couple salmon recipes in the archives here, so I hope this adds an idea to your healthy/easy week night dinner repetoire.

salmon kebabs . sprouted kitchen

salmon kebabs . sprouted kitchen

SALMON SKEWERS WITH CUCUMBER YOGURT SAUCE // Serves 4

I served these with a bit of quinoa that I mixed with a splash of oil, vinegar, a few chopped scallions and a basic green salad. Didn't feel a recipe was needed for those. Some rice would be nice, or even some warm toasty pita. For the sake of time, I put these under the broiler. They would be excellent on the grill, but I would just suggest using one of those top grates and oil it well as fish seems to stick to the BBQ annoyingly easily. 

I am still getting Meyer lemons from my mom's tree. If you can find them, use them here. The pith is much more pleasant to eat and they are sweeter in general. Add more vegetables or change them up according to your taste. 

• 8 skewers
• 1 1/2 lbs. Wild Alaskan Salmon, skinned and deboned
• 2 zucchini
• 2 lemons, sliced very thin and seeded 

• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. maple syrup
• 1/2 tsp. sea salt 
• 1/4 tsp. paprika
• 1/2 tsp. Italian seasoning
• 1/4 - 1/2 tsp. red pepper flakes 

• // yogurt sauce //
• 2 garlic cloves
• 1/2 tsp. each salt and pepper
• 1/2 of a large english cucumber, roughly chopped (about 1 1/2 cups)
• zest of one lemon
• 3 Tbsp. fresh dill
• 2 Tbsp. fresh mint leaves
• 1 cup full fat greek yogurt

salmon kebabs . sprouted kitchen

salmon kebabs . sprouted kitchen

salmon kebabs . sprouted kitchen

Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones. Prepare a parchment lined baking sheet. 

Cut the salmon into 2'' chunks, you want them similar in size to cook evenly. Slice the zucchini into thin coins. Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of zucchini. Repeat three times, depending on the size of your skewers, and lay them on the baking sheet. Repeat the process with remaining ingredients. 

In a small bowl, mix the oil, lemon juice, maple, salt, paprika, Italian herbs and red pepper flakes. Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies. Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm. Salmon is best under opposed to overdone, so keep an eye. 

To prepare the sauce, whirl the garlic in a food processor. Add the salt, pepper, cucumber, zest and give it a few pulses to chop. Add the dill, mint and yogurt and give a few more pulses to combine. The texture should be a bit chunky. Transfer to a small bowl and serve along with the skewers and grain of choice. 

salmon kebabs . sprouted kitchen

VEGGIE LE CRUNCH

There is nothing French about this recipe at all. But if you say anything with a French accent when you are not French, it makes you smile. Try it, veggie le crunch. It's funny.

There has been all sorts of on-the-go-ness going on lately. It's always something. Keeping busy is really a skill I could put on my resume, I am excellent at it. Needless to say, I am tired of protein bars, trail mix and pears. They are foods intended to be had in small doses, and my bod has been starving for vegetables. I do believe our bodies tell us what they need, and contrary to popular belief, there is such a thing as craving lettuce. I needed these wraps badly, and the 'large batch' I intended to snack on through the week, was gone by the end of the day. You can call it lack of self control, but I think it was more of a survival reflex.

VEGGIE LE CRUNCH // Serves 2

I suggest using farmers market and or organic vegetables here. When you are eating them raw like this, the genuine flavor of the vegetables is important.

6-7 Radishes, depending on size

1 1/4 Cup Black Beans, cooked and drained

1 Cucumber

1 Cup Diced Pineapple

Handful of Fresh Basil

1 Head of Lettuce (any soft green will do)

// Avocado Dressing //

You could make this vegan by using 2 tbsp. olive oil and an extra tbsp. of vinegar in place of the buttermilk.

1 Avocado

1/4 Cup Buttermilk

1 Tbsp. Honey (more to taste)

1 Tbsp. Unfiltered Apple Cider Vinegar

Juice of One Lime

Splash of Cholua/Tapatio Hot Sauce

Salt/Pepper

1. In a small blender or in a bowl, mix the avocado, buttermilk, vinegar, lime, honey, hot sauce and salt and pepper to combine. The blender will make it smooth, but a bowl and whisk will still get you a dressing consistency.

2. Use a mandoline to slice the radishes thin. Cut in fourths. Peel and halve the cucumber, scoop out the seeds and dice into small pieces. In a large bowl, combine the radish, cucumber, black beans, diced pineapple and a pinch of salt and pepper. Add desired amount of fresh basil (chopped or slivered).

3. Here is where you make a decision for yourself. Hugh prefers to put the veggie mix in the lettuce leaf and dribble dressing on top. I prefer to mix my dressing with the veggies and put them in the leaf, already dressed. Six of one, half dozen of another. Except my way is probably better ;)

PEANUT SAUCE BENTO BOWL

Why are there consistently bottomless leftovers from Thanksgiving? I went by my parents house today and there remain two giant tupperware full of stuffing. I didn't take home any leftovers and still do not want to look at any dish that represents colonial America. Our dinner this year was great. The food was lovely, we were in good company, my grandma said inappropriate things to new guests, my mom fell four feet off a stool getting mugs and bruised her entire left side, the dogs ate so many scraps they threw up in the garage....you know, the usual. There were vegetables present at the table, but I have been craving something light, crispy and resembling a place far far away from the motherland of butter, salt and starch. Not to mention that Hugh often asks for asian food, and it's the last culture I lean towards for inspiration, so it was about time to compromise.

I'm not going to say "this is the best peanut sauce recipe I've tasted", but it was a nice change and certianly good enough to make again. I have read that using Skippy or Jiff yields a better consistency, but I couldn't bring myself to do it. I like the idea of a mix of raw and steamed vegetables with a savory sauce, so you can play around with it. A traditional Japanese bento box typically includes a lean protien, rice, pickled vegetable and represents a balanced, complete meal. This is our intrepretation... Thai meets Japan... every component gets along quite well in this lovely bowl of goodness.

PEANUT SAUCE BENTO BOWL// Serves 2

12 oz. Extra Firm Tofu

1/2 lb. Soba or Rice Noodles

1 Bell Pepper, thinly sliced

4 Baby Bok Choy

2 Carrots, Shaved with a Vegetable Peeler

Half a Cucumber, Sliced on a Bias

4 Scallions, Halved Length Wise

Sesame Oil

Cilantro for Garnish

1/3 Cup Pickled Ginger

PEANUT SAUCE//

1/2 Cup Peanut Butter

1/2 Cup Light Coconut Milk

1/2 Cup Water

1 tbsp. Tamari/Soy Sauce

1 tsp. Red Pepper Flakes

2 tsp. Lime Juice

2 tbsp. Agave

1 Shallot, finely chopped

2 Cloves Garlic, finely chopped

2 tsp. Canola/Peanut Oil

1. Bring a large pot of water to a boil for the noodles. Drain and press the tofu. Cut it into cubes and saute on medium heat with 1 tsp. sesame oil until lightly browned. Be gentle so the tofu stays in cube form.

2. Start the sauce. Saute the the garlic and shallot in the oil to soften, whisk in the peanut butter, coconut milk, water, agave and soy sauce and mix to combine. Sprinkle in the red pepper flakes. When all ingredients are warmed through, add the lime juice. Add spices as you wish here.

3. In a steamer basket, or pan filled 1'' with water. Steam the bok choy, scallions and bell peppers for 6 minutes with the lid on (time may vary). Remove.

4. Cook the noodles according to instructions. Drain and drizzle a little sesame oil to prevent them from sticking. Mix the tofu with desired amount of sauce so it looks like a creamy mess. Lay the tofu on top of the noodles and arrange the bok choy, peppers, cucumber, pickled ginger and shaved carrots along side. Sprinkle everything with sesame seeds and fresh chopped cilantro.