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Explore Recipes Page 46

Slow-Roasted Salmon with Salsa Verde

Posted on by The Olive Oil Hunter

This is an easy and flavorful entrée, and so healthy, too. Olive oil is rich in monounsaturated fats, and salmon delivers Omega-3 fatty acids. Win-win!

Ingredients

  • 1 skinless side of salmon, 2 to 2 1/2 pounds
  • Extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon whole cumin seeds
  • 1 lemon
  • 1/2 loosely packed cup of roughly chopped dill fronds
  • 1/2 cup chopped walnuts

Directions

Step 1

Heat the oven to 325°F. Place the salmon in a shallow baking dish that fits it with at least 1 inch around all sides. Coat the salmon fillet (top and bottom) with olive oil, then season with salt and pepper.

Step 2

Bake until the salmon is opaque on the outside and an instant-read thermometer inserted into
the thickest part of the fillet reads 130°F for medium, 30 to 45 minutes, depending on the thickness of the fillet.

Step 3

Meanwhile, make the salsa verde: Toast the fennel and cumin seeds in a small dry skillet over medium heat until fragrant. Transfer to a mortar and crush to a rough powder (or crush the seeds with a heavy skillet on your cutting board). Finely grate the zest from the lemon into a bowl then halve and juice the lemon into the same bowl. Stir in the crushed spices, 2 tablespoons of olive oil, and the dill and walnuts. Season the salsa verde with salt and pepper.

Step 4

Remove the salmon from the oven and spoon the salsa verde all over the top of the salmon. Let the fillet rest for 5 minutes, then serve family-style straight from the baking dish.

Serves 4 to 6 — Recipe from latimes.com

Spaghetti with Fried Eggs

Posted on by The Olive Oil Hunter

This is a substantial, very satisfying breakfast. It’s great for brunch or overnight guests. We like to serve it with freshly squeezed fruit juice and extra virgin olive oil.

Ingredients

  • Coarse salt (kosher or sea)
  • 1/2 pound uncooked thin spaghetti
  • 6 tablespoons extra virgin olive oil
  • 2 large cloves garlic, lightly smashed and peeled
  • 4 large eggs
  • Freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano or pecorino cheese, optional

Directions

Step 1

Bring a large pot of salted water to a boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

Step 2

Warm a small skillet over medium-low heat. Add the garlic and 4 tablespoons of the olive oil. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic and add the remaining oil.

Step 3

Fry the eggs gently in the oil until the whites are just about set and the yolks are still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do this. (The eggs will finish cooking in the heat of the pasta.) Season to taste and serve immediately. Top with the cheese.

Serves 2-3 — Recipe from nytimes.com

Whipped Ricotta Dip

Posted on by The Olive Oil Hunter

This simple but flavorful dip takes just minutes to make and is easily customizable. Add hot red pepper flakes or jarred Calabrian chiles for a bit of heat. Chopped brined olives (black or green) are good additions, too.

Ingredients

  • 1 cup whole milk ricotta
  • 1 tablespoon extra virgin olive oil, plus more as needed
  • 2 teaspoons fresh lemon juice (optional)
  • 1/2 teaspoon honey
  • 1 1/2 tablespoons finely chopped fresh herbs (such as basil, thyme, oregano, or chives), plus an additional sprig or two for garnish
  • 1 small clove garlic, peeled and minced
  • 1/2 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

In a medium bowl, combine the ricotta, olive oil, lemon juice (if using), honey, fresh herbs, garlic, salt and pepper. Beat with a hand mixer on medium speed until smooth and creamy, about one minute. You can also blend everything together in a food processor. Give the dip a taste, adding extra olive oil, lemon juice, honey, or salt and pepper, if needed.

Step 2

Transfer to an attractive serving bowl, drizzle more olive oil on top, and garnish with fresh herbs. Serve with crackers, breadsticks, crostini, or fresh vegetables.

Serves 4 — Recipe adapted from aheadofthyme.com

Shaved Brussels Sprout Salad with Fruit and Nuts

Posted on by The Olive Oil Hunter

This is an attractive seasonal salad, one that can be adapted to what you have on hand. Substitute a firm pear for the apple (an Asian pear is especially good) or fresh orange juice for the lemon juice.

Ingredients

For the salad:

  • 1 pound fresh brussels sprouts (about 4 cups) 1 medium crisp apple, such as Honeycrisp or Gala, cored and chopped
  • 1/2 cup dried cranberries
  • 1/3 cup freshly shaved or shredded Parmigiano-Reggiano cheese
  • 1/3 cup walnuts, sunflower seeds, pine nuts, or pepitas, lightly toasted
  • 1/3 cup minced fresh chives

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Rinse and pat dry the sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Shave the brussels sprouts with your desired method (by hand, with a mandoline, or using the thin disk of a food processor) and place them in a large bowl.

Step 2

Top the shaved brussels sprouts with the chopped apple,
cranberries, cheese, walnuts, and chives.

Step 3

In a separate bowl, whisk together the dressing ingredients until emulsified. Taste for seasoning, adding more of any of the dressing ingredients to taste.

Step 4

Just before serving, pour the dressing over the salad and toss gently to combine.

Serves 4 to 6 — Recipe adapted from natashaskitchen.com