COCONUT-DILL SALMON WITH GREEN BEANS AND CORN

Posted in Seafood by sallybr

Huge thank you to my dear friend Margie, who recommended this recipe. In fact, she often sends me recipes she loves, and they are always winners. This one I found particularly unusual because apart from the use of dill, which is a traditional match with salmon, corn and green beans seemed unexpected to me. And you know what? They work like a charm! Margie is a fantastic cook, world-traveler and great writer. I take this opportunity to share her substack site (click here), so you can subscribe (it is free!) and read about her adventures.

COCONUT-DILL SALMON WITH GREEN BEANS AND CORN
(slightly modified from New York Times)

1 (2-pound) salmon fillet (skin on or off)
2 tablespoons plus 1 teaspoon olive oil
salt and pepper to taste
1/2 cup unsweetened coconut cream
1tablespoons dark brown sugar
2 tsp sherry vinegar
1 teaspoon Dijon mustard
1 lemon
chopped fresh dill to taste (you can use up to 1/2 cup)
8 ounces green beans, trimmed
1 cup fresh corn kernels
1 pint cherry tomatoes, sliced into halves or quarters if large

Heat an outdoor grill. Pat the fish dry with paper towels and place on a large strip of heavy-duty aluminum foil on a sheet pan. Drizzle with 1 tablespoon oil and sprinkle lightly with salt.

In a small bowl, combine the coconut cream, brown sugar, vinegar, mustard, 1 tablespoon oil, salt and pepper. Zest the lemon right into the bowl and squeeze in 1 tablespoons juice. Stir in the fresh dill. Pour half of the dressing over the fish and set the other half aside. Wrap the fish in the foil by turning up the sides and crimping them together to form a packet.

On another large strip of foil, toss the green beans with oil and a pinch each of salt and pepper. Wrap the beans in the foil to form a packet. Place both the salmon and green bean packets on the grill and cover if using a gas grill. Grill until the green beans and salmon are cooked through, about 10 minutes. Transfer the fish packet to a large serving platter and open the top.

Open the green bean packet, transfer the beans to a large bowl and add the corn, tomatoes, more fresh dill, half of the reserved dressing and a pinch of salt. Toss to coat. To serve, top the fish with some of the vegetables and remaining dressing.

ENJOY!

to print the recipe, click here

Comments: I had never grilled green beans in a packet like that, and loved the result, it is so easy and mess-free, I will be making it often, whenever the main dish involves grilling. The salmon, cooked in the foil, developed a very soft texture, with the nice added bonus of the coconut sauce, a bit on the sweet-and-sour path. Perfect! If you have a ton of dill available use it, I did not and was a bit shocked at the price of dill at the grocery store, so I reduced the amount considerably. Margie told me she made the recipe again and used cilantro, and thought it was a nice twist, consider that as another possibility. Hardest part of the recipe? Getting the corn kernels off the cob, I am not particularly fond of that, but nothing beats the freshness of corn prepared that way. Go for it. I do have a perfect tool to help that job, so not sure why I am winning….

Margie, thanks for always inspiring me!

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7Jun2025

CORNBREAD ÆBLESKIVER

Posted in Appetizers, Small Dishes, Vegetarian-friendly, Veggies by sallybr

As I mentioned recently, I do love gadgets, and this pan has been sitting and waiting for too long. However, the moment I saw Karen’s post on this cool recipe, I grabbed it to play!

CORNBREAD ÆBLESKIVER
(slightly adapted from Karen’s Kitchen Stories)

140 grams (1 cup) all purpose flour
70 grams (1/2 cup) medium grind cornmeal
70 grams (1/3 cup + 1 tbs) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
100 grams canned corn kernels
olive oil spray for the pan

Whisk together all of the dry ingredients in a large bowl. In another bowl, mix the wet ingredients, plus corn kernels with a fork. Pour the wet ingredients over the dry ingredients, and mix until just combined.

Heat your aebleskiver pan on medium low and spray each cavity with olive oil.
Using an ice cream scoop, fill each cavity almost to the top with the batter. Cook until the bottom begins to brown. Using a thin skewer turn the aebleskiver part way and continue to cook. Be sure to push any overflow back into the wells.

After that, add a little more batter to top them off before “closing” them, moving the opening to the bottom of the pan. Continue to cook until evenly golden brown and the center is cooked through. Serve right away or keep warm in a 200 degree F oven.

ENJOY!

to print the recipe, click here

Comments: First things first, I highly recommend this cookbook if you want to expand your Æbleskiver horizons… My main modification of the recipe was cutting the sugar by a bit more than half, and using canned corn because I had some in the pantry and got lazy to scrape fresh corn off the cob. Using the pan takes a bit of practice, I filled the cavities too much in my first batch, but the second half was perfect. I still need to perfect moving the little fritters to cook the second side, but they turned out very tasty.

Karen, thanks so much for inspiring me to finally make something with my pan…

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17Oct2023

CHINESE TIGER SALAD

Posted in Salads by sallybr

No, I have no idea why it is called Tiger Salad, but I can tell you it is delicious and you should make it… It is yet another recipe from Josette’s blog, and you can read her thoughts about it clicking here.

CHINESE TIGER SALAD WITH CORN AND AVOCADO
(slightly modified from thebrookcook)

2 T sesame seeds, I used black
1/2 cup freshly squeezed lime juice
3 T canola oil
2 tsp low-sodium soy sauce
2 tsp oil from a jar of chili crisp
2 tsp toasted sesame oil
2 tsp unseasoned rice vinegar
1 tsp kosher salt
3 large ears of corn, husked, slightly rubbed with canola oil
2 avocados, cut into large pieces
1 English hothouse cucumber, seeds removed, halves sliced crosswise
1/2 bunch cilantro, coarsely chopped
2 T crumbled queso fresco or Cotija cheese, plus more for garnish

To Make the Dressing: toast the sesame seeds slightly in a dry small skillet over medium heat; transfer to a large shallow bowl. Add lime juice, oil, soy sauce, chili crisp oil, toasted sesame oil, unseasoned rice vinegar, and salt and stir vigorously until salt is dissolved. Set dressing aside.

To Make the Salad: air-fry or grill the corn and remove the kernels from the cobs, placing them in a large bowl. Add avocado, cucumber, and half of the cilantro. Add reserved dressing and toss gently to combine. Taste salad and season with more salt if needed. Top with the cheese, remaining cilantro and more black sesame seeds if you like.

ENJOY!

to print the recipe, click here

Comments: This is quite a satisfying salad thanks to the corn, and very flavorful with all the lime juice, the sesame oil and of course the heat of the chili crisp oil. I took a picture without the cheese, as Phil prefers to skip it, so I added only to my plate. I’ve made the salad again using feta and it also goes super well with all other ingredients. It is an interesting recipe, a marriage of Chinese and Mexican cuisines. It also keeps well, leftovers were great next day, even the avocado was still fine.

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16Mar2023

AIR-FRYER CORN RIBS

Posted in Air-Frying, Vegetarian-friendly, Veggies by sallybr

Note added after publication: I now tried the air-frying with whole corn cobs, and it worked great also! So if you are afraid to cut the cobs (I don’t blame you), go ahead and try it this way. I rubbed the cobs with the seasoned oil, placed at 390F for 16 minutes, turning them around every once in a while. Perfect! Not as cute as the ribs, but definitely safer.

Apparently this recipe went viral on TikTok. I can understand why – it is unusual, cute, and dangerously addictive. However, in my humble opinion, the videos showing how they prep the corn are misleading. It is a dangerous maneuver, and not at all easy to do. I modified the technique by microwaving the corn before cutting it into “ribs”. It did not harm the final product and made a very tricky step a little more user-friendly.

AIR-FRYER CORN RIBS
(adapted from several online sources)

3 ears of corn
1/4 cup olive oil
1 tsp Southwest spices
1/4 tsp smoked paprika
salt to taste
squirt of lemon juice
grated Parmigiano to serve

Wrap the corn cobs in plastic wrap and microwave for 5 minutes. Allow it to cool until you can handle.

Cut the corn cob lengthwise in ribs – you will still need a large knife and maybe use something to bang on the top of it to make it slice through. I have a lower-quality knife with a large blade that can take that abuse.

Whisk the oil, spices and lemon juice in a small bowl, then drizzle all over the ribs of corn in a large bowl. Make sure to rub the mixture well. Place in the air-fryer and set at 400F (or as high as your machine will go) for 10 minutes, moving them around half-way through frying time. Season with more salt if you like, and sprinkle cheese on top.

ENJOY!

to print the recipe, click here

Comments: This is a real keeper of a recipe! The corn gets a perfect texture, and you can vary the spice mix to take it in any direction you like. Many versions will serve it with a sauce, often mayo-based, but we liked it plain. I don’t think you can pull the exact same quality without the air-fryer, but maybe if you roast it at 450F it might get close. Super delicious. Trust me. Prepping the corn is not fun but once you bite into these little morsels you will feel it was all worth it.

I cannot express how much I love them! I ate four, and went back for two more, which was pretty much half the amount prepared. We had no leftovers. I don’t think I ever consumed as much corn in a single sitting. Plus, I smiled and oohed and aaahed all the way through it.

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21Jul2020

CORN FRITTERS

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

I have deep aversion for frying things, and since getting the air-fryer I almost never do it on top of the stove. This recipe appealed to me, and I could not quite see it working in the air-fryer, so I took a deep breath and embraced the job. Absolutely worth it. And since it is shallow frying, it was not that bad at all. It all starts with a can of corn. Yes, corn from a can. Trust me, it works beautifully…

CORN FRITTERS
(adapted from Tin Can Magic)

1 can (340g) corn in water, drained
about 1/4 cup parsley leaves, minced
zest of 1 lemon
3 tablespoons all-purpose flour
2 eggs
½ teaspoon salt
grapeseed oil for shallow frying

Stir together the corn, minced parsley, flour, eggs, zest and salt in a large mixing bowl. Reserve.

Heat a wide, non-stick frying pan over high heat, then pour in enough oil to coat the pan. When the oil is almost starting to smoke, spoon the corn mixture into the pan, leaving enough space between the portions. You will have enough for about 8 fritters, so eye-ball the amounts.

Allow the fritters to cook on one side for 3–4 minutes, then carefully flip and fry for another 4 minutes. Transfer the fritters to a plate lined with paper towels, and keep warm in a low oven as you fry the second batch.

ENJOY!

to print the recipe, click here

Comments: This is one of those recipes that I thought could have a high chance of failure. Most batters for fritters get some type of leavening agent for extra lift, this one did not. I was pleasantly surprised by the resulting texture. My only advice is to leave it alone as you pour the portions on the hot oil. You need that beautiful brown crust to form, that will set the cake and allow the interior to get all creamy. Could you use fresh corn? I am sure you could, but the beauty of this recipe is the simplicity. Plus, using canned corn makes this simple recipe easy to make the whole year. We had it with shrimp in a spice tomato-based broth. A very tasty dinner.