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donna cooks adventures in the kitchen and out on the town an austin based food blog adventures in the kitchen and out on the town an austin based food blog search donna cooks about donna cooks archive index poached copper river salmon with avocado sauce cucumber salsa 20 jun copper river salmon is on sale at central market this week this dish came together after i saw the beautiful heirloom tomatoes and baby cucumbers i received from farmhouse delivery this week despite it looking like a fancy shmancy dish the preparation is actually very simple just highlighting the taste of quality seasonal ingredients the recipe below is given in parts it s fastest to start out with the cucumber salsa which needs a few minutes to marinate and develop flavor then move on to prepping the salmon then while the salmon is poaching prepare the avocado sauce for dinner in about 45 minutes total recipes below yield 2 servings cucumber salsa 1 medium english cucumber peeled and diced or 2 to 3 baby cucumbers 1 4 medium red onion finely chopped 1 4 cup fresh cilantro roughly chopped 1 jalapeno pepper finely chopped with seeds if you want spicy 2 tbsp lime juice 1 tbsp olive oil salt and pepper combine first 5 ingredients in a medium bowl and toss well season to taste with salt and pepper and additional lime juice if desired let chill in refrigerator poached salmon 2 6 oz skinless salmon fillets of similar thickness for cooking evenly 1 or 2 sprigs fresh tarragon leaves torn off 3 cups vegetable broth salt and pepper season salmon on both sides with salt and pepper lay fillets in a baking dish just large enough to fit both fillets 8x8x2 for example sprinkle tarragon leaves on top of fish let sit 5 10 minutes to let salmon reach room temperature meanwhile boil vegetable broth in a small saucepan pour boiling broth over salmon until salmon is fully submerged cover baking dish with lid or foil and let salmon poach for 8 12 minutes for medium rare to medium doneness transfer salmon to plate with a slotted spatula fish turner avocado sauce 1 small avocado or half of a large one 1 2 cup plain greek yogurt 1 2 tbsp lime juice 1 2 tsp ground cumin salt and pepper scoop out flesh of avocado into a small food processor combine with remaining ingredients and pulse in food processor until sauce is smooth and velvety seasoning to taste with salt pepper and additional lime juice if needed if sauce is too thick add in water 1 tbsp at a time until desired consistency putting it together 1 heirloom tomato sliced thinly build a flavor foundation for each plate with approximately 1 4 cup of avocado sauce spreading it out with the back of a spoon place 3 slices of tomato on top of the avocado sauce transfer salmon atop the tomato slices garnish with cucumber salsa on top of the salmon add an additional dollop of avocado sauce on top of cucumber salsa if desired nutrition facts per serving as calculated by sparkpeople recipe calculator calories 630 fat 39g cholesterol 120mg sodium 1299mg carbohydrate 18g fiber 8g sugars 4g protein 54g vitamin a 15 vitamin b 6 59 vitamin b 12 87 vitamin c 46 vitamin d 154 vitamin e 13 calcium 11 folate 28 iron 9 comments 2 comments categories recipes green tomato and cheddar pie 5 jun i love the tartness of green tomatoes but am not a big fan of deep frying at least in my own kitchen i received a deep fryer as a wedding gift and it is still sitting in the unopened box i am not sure if this considered a crime of misuse in the great state of deep fried texas i ran across a recipe for tomato and cheddar pie in the august 2011 issue of bon appetit and tried it with red and green tomatoes while the magic of the combination of the juicy tomatoes with creamy mayonnaise and cool dill exists in both versions the green tomatoes hold their texture better red tomatoes tend to become more stewed in texture and the additional tartness is the perfect balance to the cheddar and mayonnaise in this rather rich dish i find the flavor combination so addictive that i could probably eat half of the pie but since it is a heavy dish self control is key at least an attempt at it green tomato and cheddar pie recipe yields 6 servings 1 deep dish pie crust 1 4 cup coarsely ground cornmeal 4 to 5 medium green tomatoes sliced into 1 4 inch slices 2 cups coarsely grated sharp cheddar cheese matured irish cheddar works well with the green tomatoes 1 4 cup grated parmesan 1 2 cup mayonnaise 2 or 3 sprigs fresh dill chopped 1 tbsp apple cider vinegar 2 tsp sugar salt and pepper preheat oven to 425 degrees spread 1 or 2 tbsp of cornmeal evenly to cover the bottom of the pie crust toss both cheeses together in a medium bowl until blended whisk together mayonnaise dill vinegar sugar the remainder cornmeal and a pinch of salt and pepper in a small bowl spread a layer of 1 4 of the mixed cheese on top of the cornmeal covered pie crust layer 1 3 of the tomato slices on top of the cheese spread 1 3 of the mayonnaise mixture and repeat with cheese tomatoes and mayonnaise for 2 more repetitions on top of the last layer of mayonnaise spread the remaining 1 4 cup cheese mixture and bake in oven for 30 to 35 minutes or until crust is golden and cheese is starting to brown around edges of tomatoes let pie cool for at least 30 minutes before cutting and serving nutrition facts per serving as calculated by sparkpeople recipe calculator calories 446 fat 34g cholesterol 48mg sodium 556mg carbohydrate 22g fiber 2g sugars 8g protein 14g vitamin a 24 vitamin b 6 8 vitamin b 12 7 vitamin c 41 vitamin e 12 calcium 35 folate 8 iron 9 comments 3 comments categories recipes onion jam 4 jun i spent memorial day weekend in new orleans indulging in food whenever i could find room in my stomach one bite stuck out in my memory through the eating marathon the sweet onion jam on top of seared chicken rillette with bacon broth at chef donald link s herbsaint restaurant i couldn t believe how easy it is to make this stuff after googling several recipes for onion jam on the internet a lovely enhancement to a cheese plate pizza particularly paired with a strong cheese burger or even just spread on some toast i definitely see this little condiment becoming a regular in my fridge the best part you can make this jam many ways with different types of onions and vinegars depending on what you have available the variety of possibilities makes it even more exciting onion jam 1 medium onion halved and sliced thinly i used a sweet onion variety 2 tbsp unsalted butter 2 tbsp sugar a pinch of salt 1 4 cup white wine 1 tbsp vinegar i used a sherry vinegar melt butter in a medium sized saucepan over medium low heat add in onions salt and sugar and let the onions sweat for 20 minutes covering the saucepan with a lid and stirring occasionally to make sure onions cook evenly uncover increase heat to medium high and add in wine and vinegar stirring and cooking until liquid evaporates and onions are caramelized to a golden brown color about 15 20 minutes let cool and store in an airtight container in the fridge i initially meant to make this jam for a pizza with smoked mozzarella but one bite of this good stuff on some crusty french bread made me realize that i couldn t wait so my pizza became a cheese plate for lunch garnished with the onion jam comments 1 comment categories recipes orzo with shrimp kalamata olives tomatoes feta mint 22 may my better half is doing some long stints in shanghai for work this year his request for home cooked meals when he returns stateside is always the same something with cheese consistent with my travel experiences to east asia there is something about missing dairy for an extended periods of time that starts resembling a mind game for a quick and light summer lunch feta was the dairy indulgence of choice in this orzo dish feta is combined with other mediterranean flavors like kalamata olives and oregano orzo with shrimp kalamata olives tomatoes feta mint recipe yields 4 servings 1 5 cups orzo or other small pasta 2 tbsp olive oil 2 cloves garlic minced 1 2 pound medium shrimp peeled and deveined 1 pint cherry or grape tomatoes halved 1 2 cup 8 10 large pitted kalamata olives halved or roughly chopped 1 3 cup dry white wine 1 tsp dried oregano 1 2 cup reduced fat feta cheese crumbled a few leaves of fresh mint salt and pepper cook orzo according to package directions to al dente boil in rolling water for about 6 minutes drain and set aside meanwhile heat 2 tbsp olive oil in a large skillet over medium heat add in minced garlic and shrimp cook 2 3 minutes or until shrimp is starting to become opaque and flip shrimp over and fry for another minute add in tomatoes olives and oregano to skillet and stir mixture until tomatoes start to release juices 1 2 minutes add in white wine and bring mixture to a boil reduce heat to medium low and add in cooked and drained orzo toss everything in skillet until combined and orzo is heated through add salt and pepper to taste turn off heat and add in feta cheese tossing to combine top with roughly chopped mint and additional feta for garnish if desired and serve nutrition facts per serving as calculated by sparkpeople recipe calculator calories 480 fat 14g cholesterol 96mg sodium 1206mg carbohydrate 56g fiber 5g sugars 7g protein 27g vitamin a 40 vitamin b 6 4 vitamin b 12 11 vitamin c 43 vitamin d 22 vitamin e 9 calcium 14 folate 35 iron 24 comments 1 comment categories recipes michi ramen at north austin trailer yard naty 12 may update michi ramen is closing their trailer location on june 17 per michi ramen s facebook page as of june 17th michi ramen will be closed indefinitely as a 2 man operation cooking in a kitchen down south and serving from a truck up north is realistically unsustainable that said we are actively searching for a brick and mortar space of our own relocating will bring about much needed changes and hopefully lead to a proper ramen ya in austin the north austin trailer yard is having their grand opening party today i stopped by last night to check out the converted space in the middle of the giant hobby lobby planet fitness parking lot at anderson and lamar what really piqued my interest was a tweet from austinnaty about michi ramen joining the fun michi ramen s menu is simple every bowl of tonkotsu ramen is currently served in their homemade pork broth a result of a 20 hour cooking process and you simply add the toppings you d like the top of the menu has some combination suggestions for those who are unsure of what combination of toppings to get i ordered a bowl of the simply named ramen which comes with two slices of chashu braised pork woodear mushrooms onions and blackened garlic oil this phone photo doesn t do the rich broth justice this is dense rich milky so viscous that it sticks to your ribs kind of pork broth i ve only had ramen at a few of places in austin but this definitely ranks up there as one of the best the ramen flown in from california and never frozen has the perfect al dente texture michi ramen plans to have a chicken based broth on their menu soon the north austin trailer yard also features several other trailers that i hope to check out soon snarky s sandwiches krak2 gourmet donuts genuine joe s coffee big fat greek gyros and the dog pound hot dogs and shaved ice michi ramen 1012 w anderson ln austin tx 78757 comments 1 comment categories austin food trailers older entries donna is eating tweets by donnacooks recent comments richard eckstein on venturing out on maple avenue at rosita s clare bray on rise higher with each year shanghai style savory new year s cake mariam weber on poached copper river salmon with avocado sauce cucumber salsa cliff tigert on mmm ribs country tavern in kilgore go anime on a night showcasing dallas culinary best starchefs com rising stars revue recent adventures poached copper river salmon with avocado sauce cucumber salsa green tomato and cheddar pie onion jam orzo with shrimp kalamata olives tomatoes 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