Over a month has gone by since my last blog post. In nine years, I can't recall another instance where this much time has elapsed between entries. When I saw my calendar filling up with projects, I quickly resigned to the fact that the blog would be moved to the back burner for a bit. In some ways, it was refreshing to take a step away from it; when something has such a strong presence in your life, a break can be healthy. But I missed this space; it remains a creative outlet that I relish, and it feels good to be here.
I have Jessica to thank for this resurgence. The other week, I received a copy of her second cookbook, The Pretty Dish: More Than 150 Everyday Recipes & 50 Beauty DIYs to Nourish Your Body Inside and Out. When it arrived, I quickly glanced through the photos (all of which are lovely) and set it aside. I'd dig into it when I had a free moment, which didn't occur until a few days ago. I sat down with my morning cup of coffee and flipped through the pages, searching for a recipe to dig into (there were a lot of excellent candidates). I found the colors and flavors of her carnitas burrito bowl striking, and I realized simply swapping in roasted salmon would make it pescatarian.
Now, I have the honor of hosting a giveaway of The Pretty Dish! One lucky winner will get a copy of Jessica's book!
To enter, leave a comment on this post. Eligible to US residents only (sorry international friends)! Giveaway ends at 12PM EST on Friday, April 6, 2018. The winner will be contacted via e-mail. If the winner does not respond within 48 hours, another name will be drawn. (Note: Be sure to fill out the e-mail field in the comment form)
ROASTED SALMON BURRITO BOWL
Source: Adapted from Jessica Merchant's The Pretty Dish
Notes: To make Jessica's recipe pescatarian, I swapped out the carnitas she included for spice roasted salmon fillets. All the other components came from her book.
For the salmon
4 skin-on salmon fillets, 6 ounces each
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
Zest of 1 organic lime
For the pickled onions
1 medium red onion, thinly sliced
3/4 cup apple cider vinegar
1/3 cup water
1 1/2 tablespoons sugar
1 teaspoon coarse salt
For the corn salsa
1 1/2 cups corn kernels
1/2 red onion, diced
1 jalapeno chile pepper, diced
Juice of 1 lime
3 tablespoons chopped fresh cilantro
For the pico de gallo
1 cup cherry tomatoes, halved
1/2 red onion, diced
3 tablespoons chopped fresh cilantro
Juice of 1 lime
Salt and ground black pepper
The Basic Bowl Setup
2 cups shredded lettuce
2 avocados, thinly sliced
A few spoonfuls pickled onions
3 tablespoons cotija cheese
Additional toppings (optional)
Chopped fresh cilantro
To make the roasted salmon
Preheat the oven to 485 degrees F. Line a baking pan with aluminum foil. Lightly grease the pan with olive oil or cooking spray. In a bowl, combine all the spices, lime zest, salt and black pepper and whisk together. Place salmon fillets, skin-side down, on the prepared baking pan. Cover the flesh of the fillets with the spice mix. Transfer to oven and cook for 8 minutes. Remove from the oven and let salmon rest on the pan for another 10 minutes before serving.
To make the pickled onions
Place the onions in a jar or cup. In a bowl, whisk together the water, vinegar, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can make this ahead of time and once made, store it in the fridge in a sealed container or jar.
To make the corn salsa
In a bowl, combine the corn, onion, jalapeno pepper, lime juice, cilantro. Season with salt and black pepper, to taste. Mix well.
To make the pico de gallo
In a bowl, mix together the tomatoes, onion, cilantro and lime juiced, stirring well. Season with a pinch of salt and pepper.
This post is sponsored through the Have an Olive Day campaign featuring olives from Spain. Thank you for supporting these partnerships. All thoughts and opinions expressed here are my own.
My first taste of a Spanish tortilla was during our trip to in Madrid last fall. Not a bad way to be introduced to a dish, right? We tried quite a few during our five-day stay. Most were traditional: potatoes, onion, egg. Sometimes the egg was a bit runnier (like a custard) and other times it was firmer. The best one was speckled with salt cod (obviously it made an impact if I'm still thinking about it). As we dug into each of these, I kept thinking about ways I could replicate it at home. When we returned, I quickly got to work on a pan and was more than satisfied with the results (which is good because we had to consume it for quite a few days). After that initial success, I played around a bit, swapping the regular potatoes for sweet. This quickly became a favorite side of the fall.
I had plans to put something together months ago and share it with everyone, but I never got around to it. When I was asked to make something for the Have an Olive Day campaign utilizing Spanish olives, I knew it was finally time to put together a tortilla. Here I've incorporated Queen olives, a large green varietal. It has everything I love in an olive: a bit briny at the front but with a smooth, creamy finish. But that's not the only addition... scattered throughout are sautéed shiitakes and a hearty amount of parsley, rosemary and thyme.
OLIVE AND SHIITAKE MUSHROOM SPANISH TORTILLA
1 small yellow onion, halved and cut, lengthwise, into 1/4-inch slices
5 oz. shiitake mushrooms, stems removed and caps cut into 1/4-inch slices
1.5 pounds yellow potatoes, peeled and sliced into 1/4-inch rounds
6 extra large eggs
3/4 cup olive oil, plus 2 tablespoons
7 oz jar pitted Spanish Queen Olives, drained and quartered
1 tablespoon chopped fresh rosemary
1/4 cup chopped parsley leaves
1/4 cup whole parsley leaves
2 teaspoons chopped fresh thyme
3/4 cup thinly sliced fennel bulb
2 teaspoons lemon juice
On the stove, set a cast iron skillet over medium-high heat. Add 1 tablespoon olive oil, followed by the onion and mushrooms. Reduce heat to medium-low and cook, stirring frequently, for 5 minutes. Transfer to a large mixing bowl with 3/4 of the olives.
Return the skillet to the stove and heat 3/4 cup oil over medium heat. Add potatoes and press down so they are submerged in oil. Once the oil reaches a low boil (it will start to sputter slightly), reduce heat to medium-low and cook, turning occasionally, until tender. Drain potatoes of oil using a colander, reserving two tablespoons of oil. Transfer potatoes to mixing bowl with onion and mushrooms.
In a separate mixing bowl, whisk together the eggs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the chopped parsley, thyme, and rosemary, until combined. Pour eggs over warm potato and onion mixture and gently stir together, being careful not to break up the potatoes.
Move oven rack to the second row from the top. Preheat broiler to high.
Heat the pan over medium-high heat for one minute. Add reserved 2 tablespoons oil to the pan. Pour in the egg and potato mixture, smoothing out the top with a spatula. Cook until the edges begin to crisp and then reduce the heat to medium-low. Cook for another 6 minutes, until the eggs have mostly set. Transfer pan to the oven and cook under the broiler for another 5 minutes.
While the tortilla is cooking, combine the sliced fennel, remaining chopped olive, and whole parsley leaves in a small mixing bowl. Stir in lemon juice and season with salt, to taste.
Remove tortilla from oven and let cool. Serve warm or at room temperature, topped with fennel and olive salad.