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4 recipes
pescatarian
Baked Salmon with Zuni Pickles and Crème Fraiche showcases the vibrant flavors of the American Southwest, drawing inspiration from the Zuni tribe's traditional pickling techniques. The dish harmoniously blends the richness of salmon with the tangy crunch of pickles, often served at gatherings and celebrations. Today, it has gained popularity in various culinary circles, reflecting a fusion of indigenous and contemporary American cuisine.
Ingredients
- ●salmon fillets
- ●olive oil
- ●salt
- ●black pepper
- ●lemon
- ●dill
- ●crème fraîche
- ●zuni pickles
- ●garlic
- ●shallots
- ●capers
- ●mustard
- ●honey
- ●red onion
- ●cucumber
- ●parsley
Instructions
- 1Preheat the oven to 375°F.
- 2Line a baking dish with parchment paper.
- 3Place salmon fillets skin-side down in the dish.
- 4Drizzle olive oil over the salmon and season with salt and black pepper.
- 5Squeeze fresh lemon juice over the fillets.
- 6Sprinkle dill over the salmon evenly.
- 7Bake the salmon for 15-20 minutes until it flakes easily with a fork.
- 8While the salmon bakes, prepare the Zuni pickles by combining diced cucumber, red onion, and garlic in a bowl.
- 9Add capers, mustard, honey, and salt to the pickle mixture and stir well.
- 10Let the pickles marinate for at least 10 minutes.
- 11Once the salmon is done, remove it from the oven and let it rest for a few minutes.
- 12Serve the salmon topped with Zuni pickles and a dollop of crème fraîche.
- 13Garnish with fresh parsley before serving.
Ingredient Alternatives
crème fraîche
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
zuni pickles
Healthier: quick pickles
Cheaper: store-bought pickles
Quick pickles are easier to make at home and cheaper than specialty pickles.
Techniques
bakingmixing
Equipment
baking dishparchment papermixing bowlknifecutting board
🌶️🌶️🌶️Lowfishmilk
Also Known As
Zuni SalmonSalmon with Pickles
Ingredients
- ●1 whole chicken (about 4-5 lbs)
- ●2 cups mixed nuts (walnuts, pecans, almonds)
- ●1 cup breadcrumbs
- ●1/2 cup dried cranberries
- ●1/2 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1 lemon, halved
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- 3In a large bowl, combine mixed nuts, breadcrumbs, dried cranberries, sautéed onion and garlic, parsley, salt, pepper, thyme, and rosemary. Mix well to form the stuffing.
- 4Stuff the chicken cavity with the nut mixture and secure the opening with kitchen twine or toothpicks.
- 5Place the stuffed chicken in a roasting pan. Squeeze lemon juice over the chicken and place the lemon halves inside the cavity.
- 6Rub the outside of the chicken with olive oil and season with additional salt and pepper.
- 7Roast the chicken in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (75°C).
- 8Baste the chicken with its juices halfway through cooking for a golden skin.
- 9Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- 10Serve the roast chicken with the nut stuffing on the side.
Equipment
roasting panskilletmixing bowlkitchen twinemeat thermometer
Ingredients
- ●1 medium pumpkin, peeled and cut into wedges
- ●2 tablespoons olive oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup burrata cheese
- ●2 tablespoons honey
- ●1 tablespoon unsalted butter
- ●1 teaspoon red chili flakes
- ●Fresh basil leaves for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, toss the pumpkin wedges with olive oil, salt, and black pepper until evenly coated.
- 3Spread the pumpkin wedges on a baking sheet in a single layer.
- 4Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and caramelized, flipping halfway through.
- 5While the pumpkin is roasting, prepare the chili honey butter. In a small saucepan, melt the butter over low heat.
- 6Add the honey and red chili flakes to the melted butter, stirring until well combined. Remove from heat.
- 7Once the pumpkin is done roasting, remove it from the oven and let it cool slightly.
- 8To serve, arrange the roasted pumpkin on a serving platter, tear the burrata cheese over the top, and drizzle with the chili honey butter.
- 9Garnish with fresh basil leaves before serving.
Equipment
baking sheetlarge bowlsmall saucepanspatulaserving platter
🌶️🌶️🌶️Low
Ingredients
- ●4 large egg whites
- ●1 cup granulated sugar
- ●1 teaspoon white vinegar
- ●1 teaspoon cornstarch
- ●1 cup heavy cream
- ●1 cup ricotta cheese
- ●1 teaspoon vanilla extract
- ●1/4 cup powdered sugar
- ●Fresh fruits (e.g., berries, kiwi, passion fruit) for topping
Instructions
- 1Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- 2In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
- 3Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form.
- 4Gently fold in the white vinegar and cornstarch until just combined.
- 5Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with a slight well in the center.
- 6Bake in the preheated oven for 1 hour, then turn off the oven and let the pavlova cool completely inside the oven.
- 7In a separate bowl, whip the heavy cream until soft peaks form. In another bowl, mix the ricotta cheese, vanilla extract, and powdered sugar until smooth.
- 8Once the pavlova is cool, carefully transfer it to a serving plate. Spread the ricotta mixture over the pavlova, filling the center well.
- 9Top with fresh fruits of your choice, such as berries, kiwi, and passion fruit.
- 10Serve immediately and enjoy your Pavlova with Vanilla Ricotta.
Equipment
Mixing bowlsElectric mixerSpatulaBaking sheetParchment paper
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