Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 14

Salmon Bowl Made Simple

Posted on by The Olive Oil Hunter

Poke bowls are still very popular, but it’s not always easy to buy the sushi-grade tuna needed to make your own. This variation includes sautéed chunks of salmon instead of ahi. The technique is also great if you like tuna but prefer it cooked. I’ve suggested many veggies to fill up your bowl, but have fun choosing other ingredients—be guided by what’s most fresh at your market.

Ingredients

For the fish:

  • 1 pound skinless salmon fillet, wild caught if possible
  • 1 tablespoon regular or reduced-sodium soy sauce 
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 3 tablespoons extra virgin olive oil, divided use

For the spicy mayo:

  • 1/4 cup best-quality mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sriracha, or to taste

For the spicy bowls:

  • 3 cups cooked quinoa or brown or white rice
  • 1 large cucumber, diced
  • 3 scallions, trimmed and sliced into small pieces on the diagonal
  • 1 cup shelled edamame 
  • 2 large avocados, cubed or cut into thin slices
  • 2 tablespoons black or white sesame seeds or a mix
  • Optional: red onion rings, sliced tomatoes, shredded carrots, chopped red cabbage, enoki mushrooms, and other fresh veggies of your choice

Directions

Step 1

Using a sharp knife, cut the salmon into 1-inch chunks. Add to a glass bowl with the soy sauce, sesame oil, rice vinegar, and 1 tablespoon of olive oil. Toss well and set aside for 30 minutes.

Step 2

Make the spicy mayo: In a small bowl, whisk the mayonnaise and the olive oil until well blended, then mix in the sriracha; set aside.

Step 3

Heat a frying pan over medium-high heat. When hot, add the rest of the olive oil and the salmon chunks. Sear on all sides, using tongs to turn the pieces. When cooked through, remove the pan from the heat.

Step 4

Assemble the ingredients in four deep bowls: Center equal amounts of the cooked grains, then top with the vegetables and then the salmon chunks. Use a fork to drizzle on the spicy mayo, then sprinkle with the sesame seeds.

Makes 4 servings

Elevated Grilled Cheese Sammies

Posted on by The Olive Oil Hunter

Even finicky eaters rush to the kitchen when grilled cheese sandwiches are on the menu. With a few ingredient upgrades, this lunch or dinner mainstay tastes even more delicious.

Ingredients

  • Extra virgin olive oil, as needed
  • 2 ounces Manchego cheese, shredded
  • 1 ripe avocado, cut into thin slices
  • 1 ripe pear, cut into thin slices
  • 1 tablespoon fig jam
  • 1-2 cups arugula
  • 4 thin slices crusty whole wheat bread

Directions

Step 1

Brush one side of each slice of bread with olive oil. Build the sandwiches on two of the slices, layering the ingredients equally in this order: a sprinkling of cheese, avocado slices, pear slices, fig jam, arugula, the rest of the cheese, and the top slice of bread. 

Step 2

If using a panini press, brush the outsides of the bread with olive oil and heat the press and grill the sandwiches as directed. If using a griddle, heat over medium heat; when hot, add two tablespoons of olive oil in two separate pools and place a sandwich over each pool. Press down on the sandwiches with a large spatula or an empty cast iron skillet (see “Quick Kitchen Nugget” below). When the bottoms have browned, flip the sandwiches and repeat.

Makes 2 servings

Stuffed Pork Tenderloin

Posted on by The Olive Oil Hunter

Its impressive appearance belies how easy this dish is to make, whether for a weeknight meal or guests. Small potatoes roasted in olive oil and our citrus salad make appetizing accompaniments, as does piquillo pepper sauce.

Ingredients

  • 1 pork tenderloin, about 1 1/2 pounds
  • Extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly grated black pepper
  • 4 ounces grated Manchego, Ibérico, or provolone cheese, divided use
  • 4 to 5 thin slices serrano or Ibérico ham
  • A generous handful of baby spinach leaves
  • 6 piquillo peppers, drained, seeded, halved, and dried on paper towels

Directions

Step 1

Using a sharp knife and working on a sturdy cutting board, make a lengthwise cut in the pork tenderloin to butterfly it, stopping about 1/2 inch from the edge. Sandwich the meat between sheets of sturdy plastic wrap and pound with a meat mallet to flatten. Remove the plastic wrap. Brush the inside and outside with extra virgin olive oil, then generously season the meat with salt and pepper. Sprinkle a thin layer of cheese on the cut side of the tenderloin, then arrange the ham, spinach, and piquillo peppers down the length of the tenderloin, using the remaining cheese to “glue” the stuffing together. Bring the edges of the tenderloin together and tie securely with butcher’s string. (Trim any excess ends.)

Step 2

Heat a cast iron skillet over medium-high heat. Heat 2 tablespoons of extra virgin olive oil, then brown the meat, turning with tongs until it’s nicely caramelized on all sides, 6 to 8 minutes. Heat the oven to 350°F. Arrange the tenderloin on a wire rack suspended over a roasting pan. Cover with aluminum foil. Roast for 20 to 25 minutes. Let rest for 5 minutes. Remove the butcher’s string, then slice the tenderloin crosswise into 1/2-inch slices. (An electric or serrated knife works best for this.) Serve with extra virgin olive oil for drizzling.

Serves 4

Bikini Sandwiches

Posted on by The Olive Oil Hunter

Back in the 1950s, the Barcelona nightclub La Sala Bikini started serving croque monsieur, the French grilled ham and cheese sandwich. Because the Spanish dictator Francisco Franco didn’t allow French (or English) words in the lexicon, it was simply called the home sandwich, but patrons soon referred to it as the Bikini. Delicious when made with quintessential Spanish foods, it can also be personalized with other ingredients you have on hand.

Ingredients

  • 4 large slices of crusty bread
  • Extra virgin olive oil
  • 4 ounces Manchego, Ibérico cheese, or provolone, very thinly sliced
  • 4 ounces Ibérico chorizo or jamón, thinly sliced
  • jarred piquillo peppers, drained, seeded, and slivered
  • Spanish orange blossom honey

Directions

Brush one side of each bread slice with olive oil and build the sandwiches on two of the slices, layering on half the cheese, the meat, the peppers, and the rest of the cheese. Drizzle on some honey and then top with the remaining bread slices. Brush the outsides of the bread liberally with olive oil. Grill the sandwiches in a panini press or on a heated griddle until the cheese melts. If using a griddle, press down the sandwiches with a cast iron pan or other heavy pan for 5 minutes, flip and repeat. Transfer the sandwiches to a cutting board and cut into slices.

Serves 2 (4 as tapas)