Tag Archives: Chard

Salmon and Soba

Last night my husband returned from the fish market with two large salmon steaks.  While we typically enjoy salmon fillets, the steaks were a tasty alternative.  I decided on an Asian theme as I remembered some soba – Japanese buckwheat – noodles among our pastas.

I sautéed the salmon steaks in a nonstick pan with a few tablespoons of salted Irish butter.  The total cook time was about 11 minutes as the steaks were so substantial – we shared one and saved the rest for today’s lunch.  I flipped the steaks back and forth several times with large wooden spatulas so that each side became a golden brown.   After removing them from the pan, I sliced each steak into two along the center bone and topped with chopped chives, French finishing salt and a squeeze of lemon.

For the side, I prepared the soba noodles according to the package instructions, boiling them for 5 minutes and then running cold water into the pot to prevent them from sticking together.  Using a wire ladle, I scooped the noodles into a serving dish and mixed in fresh greens, including baby bok choy and red chard.  A generous drizzle of sesame oil and soy sauce as well as some fresh ground pepper served as the seasoning for the side.

Chopsticks are optional!Salmon


Saucisse Provencale

Last night I prepared a simple but tasty first course featuring a lamb, garlic, rosemary and mint sausage made in store at Whole Foods.  I sautéed the thin link sausage in a bit of extra virgin olive oil until it browned, only about five minutes, turning it several times.  Accompanying the sausage on the appetizer plate were some baby greens – red chard, spinach and arugula – drizzled with spicy harissa oil; a sun dried tomato; and a dollop of Edmond Fallot Provencal Dijon mustard flavored with red peppers, garlic and olive oil.  The perfect bite consisted of a slice of sausage, a leaf of green, a small piece of tomato and a touch of the mustard.