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Friday, April 13, 2012

salmon nicoise salad -- gluten free + dairy free

oh my goodness. turning 30 didnt hurt nearly as bad as i expected it to. actually, to be honest with you, this was my best birthday ever. as i said earlier, my mom came out to visit and celebrate. we ate, shopped, drank and relaxed. i couldnt have asked for a better birthday weekend. a few of the highlights included my wonderful gluten + dairy free birthday cake that my mom special ordered for me from kim + jakes cakes in boulder. i gave her a list of 5 different cakes that they had on their website that i would like to try - with a yummy twist on the classic chocolate cake - the paprika chocolate. a savory version of their chocolate cake - with sweet and smoked paprika, alderwood smoked sea salt, urfa chilies all topped off with a sweet paprika 'buttercream'. holy hell. this thing ROCKED. it was perfection.

my big day was top notch - i got to spend time with the people i love and celebrated in style. thank you to everyone :)

i'm off to las vegas today for the next week - so you likely wont be seeing another post from me until the week of the 23rd. i'm heading out for my companies largest trade show NAB 2012. its a massively hectic event and i'm sure i'll stay busy my entire stay. i'm not a las vegas type person per-se but i will admit, there is great shopping and even better food. i cant wait for sushi with the team!

me + mumma
now onto this weeks recipe. 

i never pass up a good deal. especially when it comes to wild alaskan salmon. when it goes on sale - i buy large portions, so i'm constantly trying to reinvent the wheel on what to do it and what to do with its leftovers. mark and i usually pan sear it for dinner the first night and have leftovers to eat the next day. i'm a fan of eating fish for breakfast, so i usually have mine with fresh eggs and dill. this time, i decided to skip making breakfast and opted for doing a lunch salad instead. i'm a big fan of nicoise salad and thought that putting a twist on the traditional tuna nicoise would be a nice change.  

seeing as the salmon was precooked - the potatoes, eggs and dressing were the only items that required any effort. at that, this is a pretty quick dish and if you have the right ingredients on hand this can be whipped together quickly. 

salmon nicoise salad
  • 6 oz precooked wild alaskan salmon
  • 2 hard boiled eggs
  • 1/8 c sliced red onion
  • 1 plum tomato cut into 1/8's
  • 1/4 c nicoise olives (or kalamatas or your fav)
  • 2-3 c green lettuce
  • 2 medium red potatoes - cooked + seasoned with salt + pepper + rosemary
  • 1/2 avocado sliced

hard boil your eggs - in a small pot place 2 eggs and cover with at least one inch of water - bring to a boil - once water is rolling remove pot from burner and place lid on it. allow eggs to sit for 12 minutes, then remove from water and run under cool water. refrigerate around 1 hour.

boil your potatoes - cut potatoes in 1/2 lengthwise then cut into 1/4's - this will yield 8 pieces for each potato. place potatoes in a pot with cold water and sprinkle in some salt. bring to a boil, then turn down burner so that the water boils softly around 14-16 minutes. remove potatoes from water and strain, then run under cool water. season potatoes with salt + pepper + 1/2 tsp chopped, dried rosemary.

assemble salad - create a bed of lettuce and arrange salmon, eggs, red onion, tomato, nicoise olives, potatoes and avocado on top. lightly season with salt and pepper.

salad dressing
  • 1/4 extra virgin olive oil
  • 1/2 tbsp dijon mustard
  • 1 tbsp fresh lemon juice
  • salt + pepper to taste
vigorously whisk together olive oil, dijon mustard and lemon juice until emulsified - then season with salt + pepper

Friday, April 6, 2012

pan roasted broccoli with almonds -- gluten free + dairy free

my mom is in town and we're hitting it hard. tomorrow i turn the big 3-0 so were out and about enjoying the final hours i have left in my twenties. this isnt going to be an extensive post, as this week has been a tad hectic. however, i wanted to be sure to share a new recipe with you.

this ultra delicious and ultra healthy side dish is a great accompaniment to any main dish - be it chicken, fish, or red meat. pan roasted broccoli is cooked every so quickly then with the addition of tamari, red pepper flakes and sliced almonds its transformed into a light asian inspired side.

pan seared broccoli with almonds
  • 1 head of broccoli - florets separated from large stalk, washed, still wet
  • 15 whole raw almonds roughly chopped (or 1/8 cup slivered almonds)
  • 1-2 tbsp extra virgin olive oil
  • 1 tsp tamari (gluten free soy sauce)
  • 1 small garlic clove - minced
  • 1 tsp red pepper flakes
  • salt + pepper to taste
heat olive oil in large pan over med-high heat, throw in broccoli. cook 5-8 minutes, until broccoli turns bright green and just begins to brown. add in tamari, red pepper flakes, garlic and season with salt + pepper. toss around pan so that broccoli is evenly coated, then add in almonds. at this point i typically add in 1-2 tbsp of water to get the broccoli just to the bite i like. remove from heat, serve immediately or place in the fridge for a cold broccoli salad later.