Salads

Roasted Salmon Burrito Bowl + Cookbook Giveaway

Roasted Salmon Burrito Bowl - A Thought For Food

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!

Giveaway Details: 
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-0465.jpg
Roasted Salmon Burrito Bowl - A Thought For Food

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

Servings: 4

Ingredients:
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
Olive oil

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)
Sliced scallions
Chopped fresh cilantro
Lime wedges

Directions
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.

Roasted Salmon Burrito Bowl - A Thought For Food

Cabbage and Kohlrabi Slaw

CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET

I plan on sharing a few dishes inspired by my recent trip to Spain, but vegetables were what I craved when I got home. I ate more meat while I was away than I had planned (I have no regrets... it was all really good and totally worth it) and when I returned I just wanted salad. We had a few heads of cabbage and kohlrabi tucked in our vegetable drawer and then I came across a recipe in Ottolenghi's Plenty that called to me. His version has dried sour cherries, but I thought some fresh cranberries would be a great substitution. I didn't quite expect this slaw to be as addictive as it is. I think it's that combination of garlic and lemon, along with the tart cranberries and the beautiful crunch of the kohlrabi that keeps you wanting to go back for another forkful. 

CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET

Cabbage and Kohlrabi Slaw

Source
Slightly adapted from Ottolenghi's Plenty

Yield
Serves 4

Ingredients
1 medium or 1/2 large kohlrabi
1/2 white cabbage (8 to 9 oz)
Large bunch of dill, roughly chopped
1 cup fresh cranberries, sliced in half
Grated zest of 1 lemon
Juice of 1 lemon
1/4 cup olive oil
1 garlic clove, minced
1/2 tsp sugar
Salt
Black pepper

Directions
1. Peel the kohlrabi and cut into thick matchsticks that are about 1/4 inch wide and 2 inches long. Slice the cabbage into 1/4-inch thick strips.

2. Put all the ingredients in a large mixing bowl. Use your hands to massage everything together for about a minute so the flavors mix and the lemon can soften the cabbage and cranberries. Let the slaw sit for about 10 minutes.

3. Check for seasoning and, if necessary, add more salt. Transfer to a serving bowl.

Asparagus, Tomato and Pickled Chive Blossom Salad

Asparagus, Tomato and Pickled Chive Blossom Salad - A Thought For Food
Asparagus, Tomato and Pickled Chive Blossom Salad - A Thought For Food
Asparagus, Tomato and Pickled Chive Blossom Salad - A Thought For Food
Asparagus, Tomato and Pickled Chive Blossom Salad - A Thought For Food
Asparagus, Tomato and Pickled Chive Blossom Salad - A Thought For Food
Asparagus, Tomato and Pickled Chive Blossom Salad - A Thought For Food
Asparagus, Tomato and Pickled Chive Blossom Salad - A Thought For Food
Asparagus, Tomato and Pickled Chive Blossom Salad - A Thought For Food

Tomorrow marks our eighth wedding anniversary. How has it been eight years already? It feels like it was only yesterday that we were surrounded by loved ones; dancing, drinking, eating lobster. But when I think about it, so much has happened over the years. We bought not just one, but two houses. I created this blog and, with it, developed a passion for photography (though when I started I never dreamed it'd turn into a career). We became uncles to four kiddos. Two of my grandparents passed away. Friends have moved away. And a number of those close to us have become parents (with quite a few additions arriving this year). I think about the places we've traveled, the restaurants we've dined at, and all the other experiences and I know that we're pretty darn lucky.

While I'm always happy to share what's going on in my life, I have refrained from writing much about our marriage. Why? Because I'd rather keep those moments between the two of us (and I'm pretty sure Eric agrees). But I will say that there is so much that I'm continuing to learn from our marriage. Communication is key. I know everyone says this, but it's very, very true. A relationship will never work if you're afraid to express yourself. We've gotten through some major stuff just because one of us was able to say, "Let's talk about this." Oh, and saying "I love you" and kissing and hugging goodbye before you go to work. That can make you forget all about that fight you had earlier. 

Anyway, now that I've gotten personal, let's talk about this bowl of summer deliciousness. I was so happy to see asparagus return that I immediately picked up a couple bunches. I'd been looking to do something with the chive blossom vinegar I had sitting on the counter (thanks to my friends/neighbors who shared their gorgeous chive blossoms with me). By making the vinegar, not only do you get a zingy, slightly oniony addition to salad dressing, but you also have a beautiful garnish to top your dish. I've put the flowers on pasta and fish, too, and they provide a delightful burst of flavor.

Asparagus, Tomato and Pickled Chive Blossom Salad - A Thought For Food

ASPARAGUS, TOMATO, AND PICKLED CHIVE BLOSSOM SALAD

SERVINGS
Serves 4

INGREDIENTS
For the salad
2 pounds asparagus, tough ends trimmed, cut into 2 inch pieces
1 pint grape tomatoes, quartered
Pickled chive blossoms (recipe below)
2 tablespoons, chive blossom vinegar (recipe below)
3 tablespoons olive oil
Salt
Black pepper
1/4 cup crumbled goat cheese

DIRECTIONS
1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Add asparagus and cook for 3 minutes. Transfer asparagus to ice water to shock them and stop them from cooking. 

2. Put asparagus in a large serving bowl, along with the tomato.

3. In a separate bowl, make the dressing by whisking together chive blossom vinegar, olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Pour the dressing over the asparagus and tomatoes and toss to combine.

4. Sprinkle pickled chive blossom flowers and crumbled goat cheese on top of the salad. 

CHIVE BLOSSOM VINEGAR + PICKLED CHIVE BLOSSOMS

SPECIAL TOOLS
Jar with lid

INGREDIENTS
Chive blossoms
White wine vinegar

DIRECTIONS
1. Add the chive blossoms to a jar fitted with a lid. Fill jar with white wine vinegar.

2. Cover jar and let sit in a dark, cool place, for 2 weeks. The vinegar will turn purple.