Eating olives in Spain! |
Lindsay Olives Naturals |
I challenged myself to use often-used ingredients in a new way to create something delicious for the Lindsay Olives scholarship contest for Eat Write Retreat. After a few months of not cooking, I'm back in the kitchen enjoying the time to be creative. While I don't have unlimited time to spend concocting in the kitchen, with a little bit of planning it is possible to create delicious new dishes to enjoy. I take advantage of the little guy's nap time and daddy time to prep my ingredients. Then the little guy gets some attention and at the next nap time I cook!
This recipe was a one nap and after bedtime meal. Even though the hubby and I did not eat until almost 9 p.m. we still enjoyed the delicious new flavors of the dish. The flavors and textures created a balanced dish that was, according to the hubby "tasty". He called the salmon "scrumptious" and liked that he got an olive in every bite of the salmon. The olive crust was a little salty, a little sweet, a little tangy, and a little spicy. The creamy flavor of the sockeye salmon was a perfect contrast for the crunchy complex flavor of the olive crust. The sweet and tangy flavor of the cous cous was an excellent complement to the salmon. We both cleaned our plates and wished that there were seconds.
Thanks Lindsay Olives for this opportunity to cook with your delicious olives. And thank you for your generous sponsorship of Eat Write Retreat and scholarship contest. I had a wonderful time meeting you last year at Eat Write Retreat and learning about your family-owned company and 100 years of producing delicious California olives!
Lindsay Black Ripe Olive-Crusted Salmon served with Green Olive Cous Cous
Serves 2
1/2 teaspoon Lindsay black ripe olives, diced
1 teaspoon orange zest
1 teaspoon orange juice (fresh squeezed)
1 teaspoon chopped thyme (stripped from stem and chopped)
1 clove garlic, minced
1/8 - 1/4 teaspoon crushed red pepper flakes (depends on your tolerance for spice)
1/4 teaspoon kosher salt
1/4 cup panko breadcrumbs
3/4 - 1 pound salmon fillet
1 tablespoon olive oil
Preheat the broiler in the oven
Place oven rack 6-8 inches below broiler
Line a baking sheet with foil
Spread 1/2 tablespoon of the olive oil on the foil
Place salmon skin side down on the oiled foil (if salmon has skin)
Rub the top of the fish with the remaining 1/2 tablespoon of olive oil
In a small bowl, mix together olives, orange zest, orange juice, thyme, garlic, red pepper flakes, and salt
Add breadcrumbs and use your hands to combine the mixture well
Spoon mixture onto the top of the salmon and press down with hands, covering the entire piece of fish
Broil for 4-6 minutes for a 1-inch thick fillet (check after 4 minutes)
Fish should be opaque on the outside, it will continue to cook after coming out of the oven
Green Olive Cous Cous
Serves 2
3/4 cup plain cous cous
1 cup water
1 tablespoon olive oil
1/4 cup chopped green olives (Lindsay Naturals)
1/4 cup golden raisins
Approximately 2 tablespoons of orange juice (fresh squeezed)
1/2 teaspoon chopped thyme
Measure raisins in a measuring cup, pour orange juice into measuring cup with the raisins and set aside
In a medium saucepan, bring water and olive to a boil over medium-high heat
Add cous cous, stir, cover and remove from heat
Let stand five minutes and then fluff with a fork
Stir in chopped olives, thyme, and the raisins and orange juice
Serve warm with salmon
I've totally stood in that same spot in Madrid and gazed admiringly at the olive bounty before me. Love that stall.
ReplyDeleteHuge olive fan here. Your dishes sound terrific.
looks very tasty
ReplyDeleteLooks lovely in front of your new backsplash. :)
ReplyDelete