Use the freshest salmon you can find for this recipe, which was shared with us by Chile-based olive oil expert Denise Langevin. We prefer wild-caught salmon or farm-raised Chilean Verlasso salmon, available online or at many supermarkets.
- 1 pound boneless skinless salmon fillets, chilled and diced into 1/4-inch cubes
- 1/4 cup finely diced sweet or sour pickles or seeded cucumber
- 1 tablespoon brined capers, drained and chopped
- Juice of 1 lemon
- 1/2 small onion, peeled and diced
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce, or more to taste
- 3 tablespoons extra virgin olive oil, or more to taste
- Salt and freshly ground black pepper
- Toasted bread, for serving
Combine the salmon, pickles, and capers in a mixing bowl. Add the lemon juice, onion, mustard, soy sauce, olive oil, and salt and pepper to taste. Stir to combine. If desired, pack the salmon into a mold and chill before serving with toasted bread.
Serves 4 — Recipe courtesy of Denise Langevin
Ken Gordon, a longtime veteran of our Member Services Team and a talented pastry chef, shared this recipe for a tasty skillet cake that is gluten-free, soy-free, and optionally dairy-free.
For the cake:
- Olive oil or butter for greasing the pan
- 2 cups gluten-free all-purpose flour
- 1/2 cup blanched almond flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or fine sea salt
- 2 large eggs, lightly beaten
- 2/3 cup extra virgin olive oil
- 1/2 cup plus 2 tablespoons milk or non-dairy milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 cup sliced almonds
- 1 tablespoon raw sugar
- Basil whipped cream (optional), for serving
For the whipped cream:
- 1 cup heavy whipping cream, chilled
- 1 tablespoon granulated sugar
- 2 tablespoons finely chopped basil
Preheat the oven to 350°F. Grease a 10-inch cast iron skillet with olive oil or butter.
In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, olive oil, milk, lemon zest, lemon juice, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until combined thoroughly. Transfer to the greased skillet.
Sprinkle the batter with the almonds and raw sugar.
Bake for 30 to 35 minutes, or until a skewer inserted into the center of the cake comes out clean.
Make the whipped cream: Whip the cream at high speed with the whisk attachment of an electric mixer until the cream thickens.
Add the sugar and continue to beat on high just until stiff peaks form. Gently fold in the basil. Serve immediately.
Recipe from Simply Gluten Free Magazine, March/April 2020
This is the perfect soup to make with farmstand sweet corn. If desired, garnish the soup with diced avocado or chopped cooked bacon.
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 6 sprigs fresh thyme, leaves only
- 1/4 cup all-purpose flour
- 6 cups vegetable stock
- 2 cups heavy cream
- 2 Idaho potatoes, peeled and diced
- 6 ears corn, husked
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
- Crusty bread, for serving
Heat the butter and 2 tablespoons of olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme, and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cobs and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley. Ladle the soup into bowls and drizzle with olive oil. Serve with crusty bread.
Serves 6 — Recipe adapted from Chef Tyler Florence, foodnetwork.com
We like to mound this salad in the middle of an attractive plate or bowl and surround it with Belgian endive in a flower petal pattern. It makes a lovely keto-friendly appetizer.
- 1/4 cup extra virgin olive oil, plus more as needed
- 6 garlic cloves, peeled and finely chopped
- 1 large white onion, peeled and diced
- 8 large hard-cooked eggs, peeled
- Sea salt and freshly ground black pepper
- Sliced bread, endive or treviso spears, crackers, or lettuce leaves, for serving
In a large skillet set over medium-low heat, heat the oil until it’s shimmering. Add the garlic and onions, stir to coat with the oil, and then cover. Cook, stirring now and then, until the garlic and onion are very soft, about 30 minutes. It may be necessary to reduce the heat slightly to keep them from scorching and to add a touch of olive oil if anything starts sticking to the skillet.
Remove the skillet from the heat. Use the back of a fork to mash the warm garlic and onion until the mixture is a soft, jam-like consistency. Push the onions and garlic to the side and use the back of the same fork to mash the eggs into a soft spread. Incorporate the mushy garlic-onion paste into the eggs and stir until fully incorporated. Season generously with salt and pepper.
Serve the egg salad on toasted bread as a sandwich or with endive, crackers, or lettuce leaves as an hors d’oeuvre.
Serves 4 — Recipe adapted from Straight Up Tasty by Adam Richman (Clarkson Potter, 2015)