Seafood

Harissa Roasted Salmon with tahini dressing

March 6, 2019 by vytran24

This harissa roasted salmon is a delicious and foolproof weeknight dinner. Gone are the days of overcooked, dry fish.

salmon with plate of pomegranate seeds and parsley, bowl of tahini dressing, and bowl of walnuts

We eat seafood three times a week and salmon is one of the fish we often turn to for an easy weeknight dinner. I have a whole arsenal of salmon recipes but this one for slow-roasted salmon with harissa from Bon Appetit is a new favorite. Bon Appetit delivered on their promise of slow roasting as a foolproof way of achieving moist and tender salmon. For a busy mom who’s trying to wrangle two kids and dinner, it’s a win not to worried about my fish overcooking.

salmon topped with pomegranate seeds, walnuts, parsley, and tahini dressing

The salmon is seasoned and roasted in a bath of olive oil flavored with harissa at 275 degrees F until tender. If you haven’t used harissa before, it’s a popular North African and Middle Eastern staple made of chilies and spices. For those who can’t handle the heat fear not. Harissa has a mild heat that lends richness and depth to your favorite protein unlike the fiery habanero. Even my toddlers can eat this! I’ve used it on fish, chicken, lamb, soups, and even hummus. I tried both harissa powder and paste, and the paste did a much better job of imparting flavor compared to the powder. A little goes a long way and you can find it in many Middle Eastern supermarkets.

harissa roasted salmon with two serving forks

While the fish is roasting, I prepare the toppings–roast the walnuts, remove the pomegranate seeds, chop up some parsley, and whip up the yogurt sauce. The walnuts and pomegranate seeds add texture while the tahini yogurt sauce brings everything together. Vu and the kids like the salmon with quinoa but you can serve it with your favorite grains or a bowl of greens like broccolini or green beans.

harissa roasted salmon on serving platter

I love how Bon Appetite upgraded a boring salmon dish with harissa and made it a delicious and foolproof weeknight dinner. This harissa roasted salmon is on regular rotation at our house and I always make extra so we have leftovers for lunch.

If you’re looking for seafood recipes, you might like: mouclade, garlic prawn tapas, or pan seared diver scallops.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.63 from 8 votes

Harissa roasted salmon with tahini dressing

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

This harissa roasted salmon is a delicious and foolproof weeknight dinner. Gone are the days of overcooked, dry fish. Recipe adapted from Bon Appetit

Course: Dinner

Cuisine: Seafood

Keyword: harissa, salmon, tahini

Servings: 4 servings

Ingredients

1.5 pounds salmon
1/4 cup olive oil
2 tbsps harissa paste
2 garlic cloves, finely chopped
salt for seasoning
1/4 cup walnuts, toasted
1/4 cup parsley, chopped

Tahini dressing

2 garlic cloves, finely chopped
2 tbsps organic tahini
1/2 cup organic Greek yogurt
2 tbsps lemon juice
1 tbsp honey
salt and pepper for seasoning

Instructions

Preheat oven to 275 degrees F.
Whisk olive oil, harissa paste, and garlic in a prep bowl.
Pour half of the harissa mixture in a baking dish and swirl to coat.
Season the salmon on both sides with salt and place the salmon skin down in the baking dish.
Pour the remaining harissa oil over the salmon.
Roast the fish in the oven for 30 minutes until the flesh flakes apart easily with a spoon.
During the last 5 minutes of roasting salmon, lay the walnuts in a single layer on a baking tray and roast in the oven for 5 minutes.
To make the dressing, whisk the garlic, tahini, yogurt, honey, and lemon juice in a prep bowl. Season with salt and pepper to taste.
When ready to serve, place the salmon on a serving plate, drizzle the dressing over the salmon, top with walnuts, parsley, and pomegranate seeds.

Mouclade French mussels in cream sauce and curry

April 29, 2018 by vytran24

Mouclade is a famous French dish from La Rochelle in which mussels are cooked with a cream sauce with curry.

a bowl of uncooked mussels

I couldn’t be more excited when I heard my all time favorite food writer Diana Henry was working on a new cookbook over a year ago. After much anticipation, her cookbook How to Eat a Peach arrived in the mail last week. It was past midnight when I came home from work, sat on my bedroom floor, and got lost in her stories.

For the first chapter, Diana took us to France where she had her exchange trip at the age of fifteen and for the first time truly experienced the joy of cooking. Her menu included kir breton, leeks with breton vinaigrette, rillette, mouclade, and crepes. I’m familiar with kir breton, leeks, rillette, and crepes but mouclade was a foreign term. Mouclade is a famous dish from La Rochelle on the west coast of France in which mussels are cooked in a creamy curry sauce. It’s a lesser known relative of the more popular Normandy classic moules mariniere.

a pot of mouclade mussels in cream and curry sauce

The key to a delicious mouclade is using the freshest mussels. Pick ones that small, black, and glistening and you’ll be rewarded with a sweet, tender, and briny taste. As soon as you get home, rinse them in very cold water which makes their shells shut tightly. Discard any that are open, broken, or cracked. While you’re checking them, remove their beards by gently pulling and twisting at the same time. If you’re not ready to cook them, put the prepped mussels in a dry bowl covered with a damp towel and refrigerate.

a pot of mouclade mussels in cream and curry sauce

From my first taste, the sauce had a gentle curry kiss followed by richness of the cream and lingering taste of white wine. As we sat there, our sleeves rolled up and hands dripping with sauce, we polished off the whole pot of mussels and mopped up all the sauce with baguette from Bread and Cie. Without Diana Henry, I probably would have never discovered mouclade. I’m looking forward to cooking many more dishes from How to Eat a Peach and can’t wait to share them with you.

bowl of mouclade mussels in cream and curry sauce

If you seafood, check out these recipes: seared scallops grapefruit and fennel salad, pan seared scallops in white wine, and crab tower.

5 from 10 votes

a pot of mouclade mussels in cream and curry sauce

Mouclade French mussels in cream sauce and curry

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Mouclade is a famous French dish from La Rochelle in which mussels are cooked with a cream sauce with curry. This recipe is adapted from How to Eat a Peach by Diana Henry.

Course: Main Course

Cuisine: French, Seafood

Servings: 2 servings

Ingredients

a pinch of saffron
2 lbs mussels
1/4 cup boiling water
4 tbsps unsalted butter (1/2 stick)
2 banana shallots, finely chopped
2 garlic cloves, crushed and roughly chopped
3/4 tsp yellow curry powder
2 tbsps brandy
2 tsp all purpose flour
1/4 cup dry white wine like Chardonnay
1 cup heavy cream
1 tsp granulated sugar
salt and freshly ground pepper to taste
1/4 cup parsley, finely chopped
baguette or a crusty bread for serving

Instructions

Put saffron in a cup and add ¼ cup of boiling water. Let it steep for 30 minutes.
Clean the mussels with several washes of very cold water, removing any beards and barnacles.
Tap each mussel against the sink as you clean and discard any that remain open and don’t close.
Over medium heat, melt the butter and gently saute the shallot until soft, for about 5 minutes.
Add the garlic and curry powder and cook for another 2 minutes to release the curry’s fragrance.
Add the brandy and let it boil until it has reduced to a couple of tablespoons.
Reduce the heat and stir in the flour, mixing well until everything is smooth.
Take the pan off the heat and gradually add the saffron and its water while stirring. Set aside.
In a separate large saucepan, place the wine and mussels and cover the lid. Cook the mussels over medium-high heat for about 5 minutes, shaking the pan occasionally until the mussels have opened.
Strain the mussels over a large strainer and collect their juice in a bowl. Discard any mussels that didn’t open and put the rest back in the saucepan and cover to keep warm.
Strain the mussel juice through a sieve lined with muslin to get rid of any sand or grit.
Reheat the saffron sauce over medium heat. Add the mussel juice and stir to combine.
Bring the sauce to a boil and simmer for about 5 minutes. Add the cream and simmer for another 5 minutes until it has reduced and the sauce is a little thick.
Season with sugar, salt, and freshly ground pepper. Stir in the parsley.
Put the mussels in a large serving bowl, pour over the sauce, and serve immediately with a fresh loaf of baguette.

Seared scallops grapefruit and shaved fennel salad

February 23, 2018 by vytran24

This refreshing salad of seared scallops, grapefruit, shaved fennel, and wild rice is the perfect antidote to the heavy winter meals.

a platter of seared scallops, grapefruit, fennel, and wild rice salad next to a bowl of salad dressing

During the winter I find myself turning on the oven for a lot of roasting and braising meat. To balance it out, my body craves for lighter meals and refreshing salads. This seared scallops, grapefruit, shaved fennel, and wild black rice salad is the perfect antidote to the heavier meals of winter. It only requires four ingredients with very little done to them to create one of the most delicious salads on this blog.

a platter of seared scallops, grapefruit, fennel, and wild rice salad

The key to this salad is to source in season grapefruit, young fennel, and fresh sea scallops. Winter is peak season for grapefruits and you can use any varieties you like. If you can’t find grapefruit, you can substitute with blood oranges or cara cara and will still have an amazing salad. With young fennels, you’ll be rewarded with a tender bulb that has a sweet and beautiful anise flavor. Shaving a fennel bulb into paper-thin slices requires a mandoline but the thin fennel slices add a wonderful crisp to this salad.

a platter of seared scallops, grapefruit, fennel, and wild rice salad

Ask your fishmonger where the scallops came from and when they’ve been caught. You want sea scallops that are large, fresh, glossy, and untreated. Treated scallops means they have been soaked in the phosphate solution that’s often used to preserve and plum them. I was intimidated by cooking scallops until I tried the technique from Taste and Technique Recipes to Elevate Your Home Cooking by chef Naomi Pomeroy. The trick to getting perfectly seared scallops is to remove any excess moisture prior to cooking and use a cast iron pan with the right temperature. If they don’t sizzle the second they hit the pan, they won’t develop that nice golden brown crust. The sweet and juicy taste of the seared scallops are balanced by the crispness of the fennel, citrus forward flavor of the grapefruit, and nuttiness of the wild black rice. This seared scallops grapefruit and shaved fennel salad is light, refreshing, and the perfect antidote to winter cooking.

a platter of seared scallops, grapefruit, fennel, and wild rice salad

If you want more salad inspiration, check out these recipes: watermelon radish carpaccio with arugula salad, za’atar roasted radishes and lentil salad, and za’atar roasted romanesco steaks with lentils.

4 from 11 votes

a platter of scallops, grapefruit, fennel, and wild rice salad

Seared scallops grapefruit shaved fennel and wild rice salad

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

This seared scallops grapefruit, shaved fennel, and wild black rice salad is light, refreshing, and the perfect antidote to winter cooking.

Course: Salad

Cuisine: Seafood

Servings: 4 servings

Ingredients

1 young fennel bulb
fennel fronds for garnish
2 small red grapefruits
1/2 cup wild black rice
1 pound sushi grade sea scallops
2 tbsps olive oil
salt and pepper to taste

Salad dressing

2 tbsps olive oil extra virgin
2 tbsps grapefruit juice
1 tbsp honey
1 tsp mustard
salt and pepper to taste

Instructions

To make the salad, wash the fennel and discard the tough outer bulb. Reserve some feathery leaves or fennel fronds for garnish.
Cut the bulb in half and use a mandoline to thinly shave the fennel and place in a bowl with cold water.
Cut a slice off the top and bottom of each grapefruit so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the grapefruits as you can. Segment the grapefruits into a prep bowl. Reserve grapefruit juice for dressing.
To make the dressing, in a sauce bowl, whisk together olive oil, grapefruit juice, mustard, and honey. Season to taste with salt and pepper.
Bring a pot of water to boil over medium high heat, add the rice and cook according to package instructions. Rinse under cold water, drain, then set aside to cool.
Lay the scallops on a paper towel and gently blot to remove any excess moisture. Season the scallops on both sides with salt and pepper.
Heat a large cast iron pan on medium-high heat until very hot. Add half the olive oil and heat until the surface is rippling but not smoking. Pour off any excess oil leaving only a thin, even film of oil on the pan.
Add half the scallops to the pan and they should audibly sizzle as soon as they hit the pan. Press down firmly with a spatula to ensure even browning. Sear the scallops for a minute and a half until they develop a nice, golden crust.
Flip the scallops and press down again with the spatula and cook for another 45 seconds to a minute, depending on the thickness of the scallops.
When the scallops are cooked, remove them from heat and set them on a plate. When you cut into the scallop, it should be translucent in the middle.
Repeat the step with the remaining scallops.
When ready to serve, add the rice, drained fennel slices, and segmented grapefruits to a serving platter. Arrange the seared scallops on top. Garnish with fennel fronds. Drizzle with some of the pan juices and salad dressing.

Recipe Notes

Serve this salad for a casual dinner or serve smaller portions as an elegant starter or first course for six to eight people.

Zucchini blossoms stuffed with crab meat and ricotta cheese

September 17, 2015 by vytran24

A few years ago, my husband surprised me with an anniversary dinner at my favorite Italian restaurant, Cucina Urbana. The most memorable dish we had that night was the fried zucchini blossoms, stuffed with ricotta cheese and served with a dollop of basil pesto and lemon aioli. We were taken by surprise at how a delicate flower when paired with ricotta cheese, pesto, and lemon would bring such depth of flavor. Ever since, I have been recreating this delightful anti-pasti whenever summer comes around and zucchini blossoms start appearing at the farmers market.

I played around with different ingredients and found that crab and ricotta make the perfect filling. Instead of basil pesto and lemon aioli, I kept things simple and drizzled a little bit of black truffle oil on the fried zucchini blossoms. The stuffed zucchini flowers when fried are slightly crunchy on the exterior but literally melt in your mouth and the truffle oil creates an exquisite taste.

Zucchini blossoms won’t be appearing at the farmers market for very long so grab them while you can!

Fried crab and ricotta stuffed zucchini blossoms
12-15 zucchini flowers
1/3 cup of ricotta cheese
1/3 cup of crab meat
1 tbsp of mozzarella cheese, grated
1 tbsp of lemon zest
Vegetable oil for deep frying
2 tbsps of black truffle oil

Tempura batter
2/3 cup of cornstarch
2/3 cup of potato starch
2/3 cup of club soda, chilled
1 egg
1 tsp baking powder
Pinch of salt

1. To make the tempura batter, whisk cornstarch, potato starch, club soda, egg, baking powder, and salt until just combined. Don’t worry if the batter has a few lumps.
2. Combine ricotta cheese, mozzarella, crab meat, and lemon zest in a small bowl.
3. Gently open the zucchini blossoms, taking care not to tear the petals, remove and discard the yellow stamen inside.
4. Fill with the ricotta mixture, about ½ to 1 tablespoon, then twist the tips of the petals gently to enclose the filling.
5. Heat a large saucepan on medium-high heat with about 2 inches of oil.
6. In batches, dip zucchini blossoms in the batter, shaking off excess batter.
7. Deep fry the blossoms until light golden brown and crisp, about 2 minutes. Drain on paper towel.8. When ready to serve, place the drained zucchini blossoms on a plate and drizzle with truffle oil.

Garlic Noodles with Shrimp

March 3, 2015 by vytran24

Both Vu and I LOVE garlic. If possible, Vu would deep fry garlic and munch on them over potato chips. For me, it would be a good hour before I wash my hands after crushing, peeling, and mincing those cloves. I love the way that garlic scent lingers on my hands. That scent is quite intoxicating, a lovely perfume to my olfactory bulb. For other, the smell is too obnoxious. Call us crazy, but there’s something about garlic that we just can’t get enough of. So naturally we got super excited when Vu’s sister finally shared her elusive garlic noodles recipe with us. It is supposed to be as good as Thanh Long’s in San Francisco! We have made it so many times, tweaking the recipe each time until we got the flavor profile that we loved. This dish is for the garlic lover! It is loaded with tons of garlic flavor, bite after bite! We’re so excited to share this recipe with you.

Garlic noodles with shrimp

1 12-oz box of thin spaghetti (Barilla brand)

2 tbsp olive oil

5 cloves of garlic (about 2 tpsb), minced

6 tbsp unsalted butter

3 tbsp soy sauce (Kikkoman brand)

1 tbsp oyster sauce (Lee Kum Kee brand)

1 tbsp garlic powder

1 ½ tbsp sugar

2 tbsp pasta water

2 tbsp scallions, cut

Freshly ground pepper

Sauteed Shrimp

1 pound of tiger shrimp

1tbsp olive oil

1 clove of garlic, minced

1 tbsp oyster sauce (Lee Kum Kee brand)

1. Bring a large pot of water to a boil. Add spaghetti and cook according to package directions, about 10 minutes. Drain in a colander.

2. In a bowl, prepare garlic sauce by whisking together soy sauce, oyster sauce, garlic powder, sugar, and water. Set aside.

3. In a large saute pan over medium heat, heat oil. Add the garlic and saute until fragrant but not browned. Add butter to pan and let it melt. Cook until garlic is slightly brown.

4. Add the garlic sauce to the pan and mix together until well combined.

5. Toss the drained spaghetti into the pan and mix with garlic sauce. Add the scallion and set aside.

6. For the shrimp, in a large saute pan over medium heat, heat olive oil. Add garlic and saute until fragrant.

7. Add shrimp and saute for 2 minutes. Then add oyster sauce and simmer until shrimp is cooked through and the flavors have combined, about 5 more minutes.

8. Add the cooked shrimp to garlic noodles and toss until combined.

9. Divide noodles among 4 plates and top with additional scallion and freshly ground pepper. Serve immediately.

Crab Tower

November 19, 2011 by Vy Tran

TGIF! My schedule has been a bit crazy. I worked nine days straight, took one day off, and then plowed through seven more days. Yay for Friday! I managed to step foot in the kitchen today. On the menu are crab tower and passion fruit cheesecake. Crab tower? You must be wondering. A crab tower is a crab salad molded into a tower. My inspiration came from America’s Test Kitchen but I kept my recipe simple. I used the stone crab that I had purchased from Catalina Offshore. It took less than 15 minutes to make, and besides looking elegant, it tasted delicious. The crab was very fresh and both the mango salsa and avocado heightened its sweetness. I paired the crab tower with a glass of prosecco. A perfect light lunch! I exerted self control and managed to save some for Vu. According to him, this was the most refreshing salad he has ever had! This would be a wonder appetizer for your dinner party. As for the passion fruit cheesecake, you have to wait until my next post!

Crab Tower (adapted from America’s Test Kitchen)

Crab meat Salad

1 tbsp extra virgin olive oil

1 tbsp champagne vinegar or white wine

1 tsp Dijon mustard

2 tbsp mayonnaise

8 oz lump crabmeat

Mango Salsa

1 ½ cup mango, peeled and diced

1/2 cup tomato, diced
1/4 cup cucumber, diced

2 tbsps diced red onion

2 tbsps lime juice

2 tbsps roughly chopped cilantro leaves

Salt and pepper

Avocado Salsa

1 Hass avocados (ripe), cut into ¼-inch dice

¼ tsp ground coriander

1 tbsp lime juice

Salt and pepper

1. Whisk the olive oil, champagne vinegar or white wine, mustard, and mayonnaise in a small bowl. Add the crabmeat to the mayonnaise mixture and toss to coat.

2. Combine the mango, tomato, cucumber, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper to taste.

3. Toss the avocado, coriander, and lime juice in a medium bowl and set aside. Season with salt and pepper to taste.

4. To assemble, place a 3-inch-wide round biscuit cutter in the center of an individual plate. Press 1/4 cup of the avocado salsa into the bottom of the cutter using the back of a soup spoon. Move the cutter slightly up and press1/4 cup of the crabmeat. Move the cutter upward and press 1/4 cup of the mango salsa evenly on top of the crabmeat. Gently lift the cutter up and away from the plate to reveal the crab tower.
5. Garnish the crab tower with alfalfa sprouts.

Pan Seared Diver Scallops with White Wine Sauce

November 11, 2011 by Vy Tran

Seafood. Lobsters, crabs, scallops, shrimps, oysters, clams, sea urchins… I love them all. I would go to a buffet and eat plates after plates of seafood but feel full after a few bites of ribeye. Seafood is a different story. My friends claim that my stomach has a black hole for seafood. Just a few days ago, my friend, Amy, introduced me to Catalina Offshore, a San Diego seafood wholesaler, where you can buy sashimi grade fish and shellfish for a reasonable price. Many restaurants in San Diego get their seafood from Catalina. You have to order in advance otherwise the good stuff runs out. I got the U-10 diver scallops and stone crabs, not something that you can buy at your typical grocery store. The “U” stands for “under,” indicating that it would take 10 of these scallops or less to make up a pound.

I browsed through my cookbook collection to find a recipe that would showcase these wonderful scallops but failed miserably. Most of the recipes were too complicated and required ingredients that were not readily available in my fridge. In the end, I pan seared them and created a white wine sauce to highlight their subtle taste. I was very happy with the result! The scallops were sweet, juicy, and tender! The key is not to overcook them so they do not turn tough and rubbery. These scallops were absolutely delightful!

Pan Seared Diver Scallops with White Wine Sauce

1 pound U-10 diver scallops

Kosher salt and freshly ground black pepper

3 tbsps unsalted butter

1 large shallot, chopped

1 garlic clove, minced

2 tbsps chopped fresh flat-leaf parsley leaves

1/4 cup dry white wine

½ tbsp sugar

1. Slice the scallops in half horizontally and score them on one side. Season with salt and pepper.

2. In a large skillet, heat the butter on high heat until you hear sizzling. Lower the heat to medium and lay the scallops in a circle clockwise.

3. Pan-fry for 1 minute until golden at the edges, then turn them in the same order that you placed in the skillet and cook for another minute.

4. Remove the scallops from heat while you make the white wine sauce.

5. Add garlic, shallot, and parsley to the skillet and sautee them until soft.

6. Add the wine and sugar, and cook for 5 minutes.

7. Place the scallops on a plate and drizzle the sauce on top. Serve while the scallops are still hot.