Hello Mercer Island! Olivia here, your local private chef. For this issue, the magazine tasked me with creating kosher-friendly recipes. I did it the best way I know how, through the flavors of the Mediterranean. This exploration of kosher eating led me toward natural dairy and meat-free dishes. I love these recipes because, regardless of your dietary needs, anyone can enjoy them all year round. Check my Instagram account @_table_culinary for related video content!
Thanks to Nick Torres (by Nick Torres for the photography and food styling!
Moroccan Spiced Salmon
Serves 4
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
4 - 6 oz filets salmon, skin removed
2 tablespoons olive oil
2 red bell peppers, thinly sliced
1 white onion, thinly sliced
2 cloves garlic, roughly chopped
1 preserved lemon, flesh removed and rind finely chopped
2 tablespoons tomato paste
½ teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 ½ teaspoons paprika
14 oz can diced tomatoes
1 cup water
1 tablespoon honey
Salt to taste
½ cup pitted green olives
Chopped cilantro for garnish
Lightly season the salmon with salt and set aside.
In a large skillet, add the olive oil along with the bell peppers and onion. Season with salt and sauté over medium-high heat until the vegetables are soft and begin to caramelize around the edges.
Add in the garlic, lemon, tomato paste and all of the spices. Toss with the vegetables and heat until fragrant, about a minute.
Pour in the water, diced tomatoes, and honey, mix thoroughly to form the sauce.
Bring to a simmer and nestle the salmon into the saucy vegetables, making sure that it is mostly submerged.
Turn the heat to medium-low, cover and simmer for 10 minutes or until the fish is just firm when pressed. Remove from the heat, garnish cilantro and serve with olives.
Garlicky Olive Oil Mashed Potatoes
Makes about 4 cups
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
1 ¾ pounds Yukon gold potatoes, peeled and cut into 8ths
5 cloves garlic, smashed and divided
1 teaspoon salt, plus more to taste
½ cup extra virgin olive oil
1 sprig fresh rosemary
1 sprig fresh thyme
In a medium pot, add the potatoes, 3 cloves of garlic, 1 teaspoon of salt, and enough water to cover the potatoes by about an inch. Bring to a boil over medium high heat and cook until the potatoes are fork tender.
Meanwhile, add the olive oil to a small saucepan along with the remaining 2 cloves of garlic and fresh herb sprigs. Place over medium heat and cook until the garlic just begins to bubble.
Turn the heat to low and cook for 10 minutes. You want the aromatics to infuse the oil, but not cook and become brown.
Turn off the heat and set aside until ready to use.
Once cooked, strain the potatoes, reserving their cooking water, and place in a bowl.
Use a potato ricer or masher to gently mash the potatoes. Pour in the olive oil using a fine mesh strainer to keep out the aromatics.
Fold in the olive oil, adjust the consistency with cooking liquid as needed, and season to taste. Garnish with the garlic and olive used in the infusion.
Quinoa Tabbouleh with 1-1-2 Dressing
Makes 7 cups
Prep time: 30 minutes
Ingredients
2 cups cooked tri-colored quinoa
2 ½ cups English cucumber, small dice
2 cups tomatoes, small diced
¾ cup green onions, thinly sliced
2 cups parsley, finely chopped
¾ cup fresh mint, finely chopped
The zest of one lemon
1-1-2 Dressing
¼ cup lemon juice
¼ cup honey
1 ½ teaspoons salt
½ cup extra virgin olive oil
Pepper to taste
In a large bowl, combine all of the salad ingredients. Toss to combine.
In a medium jar with a lid, add the lemon juice, honey, and salt. Mix until the honey and salt have dissolved. Add in the olive oil and pepper, then cap and shake vigorously to emulsify.
When ready to serve, pour half a cup of the dressing over the salad. Mix well, taste and adjust the seasoning, and serve cold.
