Witchy Kitchen

Tag: mustard

  • Salmon with Pomegranate and Sultana Sauce

    Salmon with Pomegranate and Sultana Sauce

    I am happy to participate in another month of Mena Cooking Club, this month Iraq hosted by Maryam of Maryam’s Culinary Wonders – (she has an impressive recipe index, I’ve bookmarked quite a few to try).

    I jumped on this suggested recipe for two reasons, 1. I need more fish in my life and 2. POMEGRANATE, which I both love, and had some homemade pomegranate syrup (just reduced pomegranate juice, you can also buy it at Middle Eastern markets) leftover from Thanksgiving that I was looking to use. I was a little apprehensive of the sauce, which contains 1/2 cup of raisins along with the spicy and savory ingredients. I personally like raisins but was almost sure my husband would hate them, but to my surprise he really enjoyed the spicy sweet sauce and this dish was a hit.

    I’d definitely make this again, although I would probably either pan-sear the salmon or get it closer to the broiler (it wasn’t hot enough where I had it and I missed that crispiness). Also I’d plate it on top of the sauce but that’s a minor thing. The sauce that I was scared about I’d keep exactly as is.

    The rice was lovely and fragrant – cardamom is my most favorite spice.

    Salmon with Pomegranate Sauce, with Yellow Rice

    Adapted from The Boston Globe

    For the Yellow Rice

    • 2 cups rice
    • 1 tablespoon oil
    • 1/2 teaspoon turmeric
    • 5 cardamom pods
    • 1 cinnamon stick
    • 3 1/2 cups hot water (note, my rice came just a little soggy, so I may reduce to 3 1/4)
    • 1 1/2 teaspoons salt

    Rinse the rice well and soak for at least half an hour. In a pot over medium heat, heat the oil until it shimmers. Add the turmeric, cardamom and cinnamon and stir for a few seconds until fragrant. Stir in the rice, hot water, and salt. Raise the heat to high and boil the rice until visible moisture is absorbed, about 5 minutes. Lower heat to low, and simmer rice, covered, for 20 minutes. Turn the rice gently with a wooden spoon 2 to 3 times while simmering to allow it to fluff.

    For the Pomegranate Sultana Sauce

    • 2 tablespoons oil
    • 2 medium onions, chopped
    • 2 cloves garlic, chopped
    • 1/2 a poblano pepper, chopped
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon red chili
    • 1 teaspoon ground coriander
    • 2 medium tomatoes, chopped
    • 1 tablespoon pomegranate syrup
    • 1/2 cup sultanas/golden raisins
    • 1/4 cup water

    Heat oil in a pan (I used a nonstick wok), and saute onions with a pinch of salt until very soft and golden. Add garlic and chopped pepper and saute for a few minutes, then add spices (cumin, turmeric, red chili, ground coriander) and stir for a minute. Add tomatoes and another good pinch of salt and saute until tomatoes are completely broken down and almost jammy. Stir in pomegranate syrup, raisins, and 1/4 cup water, and cook for a few minutes until thick. Reserve warm.

    For the Salmon

    • 1 tablespoon mustard
    • 1 tablespoon honey
    • 2 pounds skinless fillet of salmon, divided into 4 portions
    • olive oil
    • Coarse salt, for sprinkling
    • 1/4 cup toasted slivered almonds or chopped pistachios, for garnish

    Turn on the broiler. Line a flat baking pan with aluminum foil, and grease with olive oil. Arrange the fish pieces on the pan, leaving space between them.

    Combine mustard, honey, and a tablespoon of olive oil, and brush the fish with the mixture. Sprinkle with salt. Broil 3-5 minutes each side until fish is lightly cooked through and surface is crisp and golden (like I said, mine wasn’t close enough to broiler, so will make sure to do this next time).

    Spread the warm sauce on a platter and arrange this fish on top. Garnish with almonds or pistachios, and serve with the yellow rice.

  • Roasted Grape and Sweet Potato Salad

    Roasted Grape and Sweet Potato Salad

    After the Renaissance Festival (shamelessly love it, go every year), my friend Gloria invited us back to her house for pumpking carving, also our yearly tradition, and fed us a delicious dinner including a salad with roasted grapes. I was fascinated by these grapes, as I often am with food I’ve eaten since childhood treated a different way, and wanted to try them myself (I roast everything else in the world, might as well try this). So here’s my version of Gloria’s yummy salad, which has a decidedly fall feel.

    Roasted Grape and Sweet Potato Salad

    For the vinaigrette
    The “Original” red wine vinaigrette:

    • 1/4 cup water
    • 1/4 cup red wine vinegar
    • 1/4 tsp sugar
    • 1 tsp fresh lemon juice
    • 2 tsp salt
    • 3/4 tsp freshly ground black pepper
    • 3/4 tsp Worcestershire sauce
    • 1/4 tsp dry English mustard
    • 1 small clove garlic, grated
    • 1 cup olive oil

    Shake everything together in a Mason jar.

    For the salad

    • 1 lb grapes
    • 1 large sweet potato, peeled and cubed
    • 3 slices dark pumpernickel bread, cubed
    • olive oil
    • sea salt & pepper
    • 10 oz or so baby spinach
    • 5 oz queso fresco, crumbled
    • 1 shallot, sliced, and soaked in red wine vinegar, pinch of sugar and salt for 30 minutes
    • couple handful pumpkin seeds

    Heat oven to 400°. On three separate baking dishes, toss grapes, sweet potatoes, and pumpernickel cubes with a little olive oil, then sprinkle with salt and pepper, then spread in a single layer. Roast, turning occasionally. Bread croutons will only take 10 minutes or so until crispy, grapes and sweet potatoes will take 25-35 minutes. Remove and cool.

    Toss together spinach, grapes, sweet potato, and pumpernickel croutons with just enough vinaigrette to coat, then sprinkle with cheese, pickled shallot and pumpkin seeds. Serve with optional extra vinaigrette on the side.

    I’m trying to put some pictures of my stinky cute kids at the Ren Fest but will figure that out later…