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Crispy-Skinned Salmon with Herb Sauce

Posted on by The Olive Oil Hunter

While we always prefer wild-caught salmon, Chilean Verlasso salmon (farm-raised) is also very good. Feel free to substitute black bass, red snapper, or lionfish if salmon is not available.

Ingredients

  • 2 oil-packed anchovy fillets (optional)
  • 1 garlic clove, peeled and thinly sliced
  • 1 cup chopped tender fresh herbs, such as parsley, dill, and/or basil
  • 1 tablespoon brined capers, drained
  • 2 tablespoons fresh lemon or lime juice, or white wine vinegar
  • 6 tablespoons extra virgin olive oil, divided use
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • Four 6-ounce skin-on fillets of salmon
  • Flaky sea salt, such as Maldon, for finishing

Directions

Step 1

Make the sauce: Using the side of a chef’s knife, mash the anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with the herbs, capers, lemon juice, and 5 tablespoons of olive oil. Season with salt and pepper. (Remember, capers are salty.)

Step 2

Swirl the remaining one tablespoon of olive oil in a large nonstick skillet. Season the salmon generously on both sides with salt, and lay skin side down in a cold skillet. Place the skillet over medium heat and let it gradually
heat up until the fat starts to cook out of the fish, about 4 minutes. At this point, you may press gently on fish so that the skin is flat against the pan. Continue to cook until the skin is super-crisp and the flesh is
mostly opaque (you can increase or decrease the heat slightly if needed, but don’t try to rush it), 8 to 12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more olive oil into the skillet if the skin isn’t getting crisp enough. Turn the fish and cook just until opaque all the way through, about 1 minute.

Step 3

Spoon the green sauce onto a platter and carefully set the salmon, skin side up, on top. Sprinkle with sea salt before serving.

Serves 4 — Recipe from bonappetit.com

Grilled Chicken with Lemon and Thyme

Posted on by The Olive Oil Hunter

This is a wonderful dish for entertaining, as the chicken can be grilled up to an hour ahead. Plate on a platter with a deep well and let the chicken soak up the delicious olive oil and lemon marinade.

Ingredients

  • 3 tablespoons plus 1/2 cup extra virgin olive oil, divided use
  • 4 skin-on, bone-in chicken breasts (about 3 pounds)
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 lemons
  • 4 garlic cloves, peeled and crushed
  • 3 large sprigs fresh thyme
  • 1 cup pitted Castelvetrano olives, roughly torn

Directions

Step 1

Prepare a grill for 2-zone heat—aka indirect grilling. For a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side. Lightly oil the grill grate with vegetable oil. Pat the chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature for at least 30 minutes and up to 1 hour.

Step 2

Thinly slice 1 lemon crosswise into rounds; remove any seeds. Place half of the lemon slices in a small bowl. Add the garlic and 1 tablespoon of olive oil and toss to coat; season with salt and pepper. Set the remaining lemon slices aside for serving. Slice the remaining lemon in half and squeeze the juice into another small bowl (you should have about 1/4 cup). Set aside.

Step 3

Pat the chicken dry again (the salt will have drawn out more moisture) and rub with 2 tablespoons of olive oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill the chicken on the cooler side of the grill, skin side down, until the skin is browned and starting to crisp, 15 to 20 minutes. Turn the chicken over, cover the grill, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 165°F, 8 to 10 minutes longer. If desired, uncover the grill, move the chicken over to the hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest for 10 minutes.

Step 4

Pull the chicken meat from bones and slice 1/2 inch thick. Place on a rimmed platter, shingling the slices attractively. Scatter the thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over the chicken and platter. Season with more salt and pepper; drizzle with the reserved lemon juice and the remaining 1/2 cup of olive oil. Let the chicken sit at least 15 minutes and up to 1 hour before serving.

Serves 4 — Recipe adapted from epicurious.com

Beet and Goat Cheese Salad

Posted on by The Olive Oil Hunter

You can turn this colorful salad into a main course by adding cooked shrimp. Substituting golden beets for the more familiar red will prevent your hands from staining.

Ingredients

  • 1/3 cup sliced almonds
  • 8 ounces beets (red or golden), cooked and peeled
  • 3 ounces goat cheese
  • 4 ounces baby arugula
  • 1 navel orange
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons rice wine vinegar or a good-quality red wine vinegar
  • 1/4 teaspoon coarse salt (kosher or sea), or more to taste

Directions

Step 1

Place the almonds in a dry nonstick skillet and heat over medium-low heat. Cook, tossing frequently, until the almonds are just fragrant and toasted. Remove from the heat and let cool.

Step 2

Cut the beets in half from top to bottom and then into 1/4-inch half-moon slices. Crumble the goat cheese. Arrange the arugula on a platter or in a large shallow bowl and top with the sliced beets, goat cheese, and toasted almonds.

Step 3

Zest and juice the orange. Whisk together the zest, juice, olive oil, rice vinegar, and salt.

Step 4

Pour half the dressing over the salad and toss to coat. Keep adding small amounts of the dressing as needed and toss until the salad is fully dressed. (But not over-dressed!)

Serves 4 — Recipe adapted from savoryexperiments.com

Siracha and Lime Corn Salad

Posted on by The Olive Oil Hunter

This salad is also excellent when made with grilled corn. Simply lay the husked ears on a hot grill grate and grill, turning with tongs, until patches of brown appear. Slice the kernels off the cobs before proceeding with the recipe.

Ingredients

  • 3 ears fresh sweet corn, kernels sliced off the cobs
  • 4 tablespoons extra virgin olive oil, divided use
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 red bell pepper, cored, seeded, and diced small
  • 2 tablespoons sriracha or your favorite hot sauce
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup crumbled Cotija cheese
  • 1/2 fresh lime

Directions

Step 1

In a large pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the corn kernels in an even layer. Leave them alone for 2 to 3 minutes, or until starting to brown, then season with salt and pepper. Continue to cook, tossing occasionally, until the corn is well browned in spots and popping in the pan, 6 to 8 minutes.

Step 2

Add the bell pepper and continue to cook until they’ve softened slightly but haven’t completely
lost their crunch, about 2 minutes. Add the sriracha and toss to coat. Remove the pan from the heat.

Step 3

Add the cilantro and Cotija and squeeze the lime half over everything; stir to combine. Season with salt and pepper to taste before serving.

Serves 4 — Recipe from food52.com