Fish 'n Cheese: Seared Salmon and Pepper Chèvre

Fish and cheese is an often under-appreciated combination. Sure, you'll throw some on a tuna sandwich, but when was the last time you sprinkled parmesan on your baked stuffed whitefish? If such a combination is new for you, we have just the recipe to get you started. This summery pasta dish combines the crispy seared salmon with creamy goat cheese, all on top of some more cheesy pasta. Tomatoes, spinach, and herbs lend texture and the flavors are enhanced with a squeeze of lemon juice at the finish. A crowd pleaser for sure!

Fish 'n Cheese: Seared Salmon and Pepper Chèvre

• 2 tbsp canola oil
• 2 tbsp garlic shallot mix
• 2 roma tomatoes, diced
• 2 handfuls raw spinach
• 1/2 cup white wine
• 1 tbsp fresh thyme
• 1 tbsp fresh oregano
• 8 oz flat pasta
• 1/2 cup pasta water
• 1/2 cup cream
• 3/4 cup aged manchego cheese, grated
• 1/4 cup parmesan cheese, shredded
• salt and pepper to taste
• 4 oz goat cheese (we used Sgt. Pepper from Cypress Grove Chevre, a peppery cheese from one of our favorite companies.)
• squeeze of lemon

Cook pasta and reserve water. 

Preheat oven to 500° F

Season raw salmon with salt and pepper.

Heat saute pan on medium high heat with 2 tbsp oil until smoking. Place salmon skin side down and cook until skin is evenly dark brown and crispy. 2/3 of the salmon will have changed color, which is how you know you can flip it. Place in oven for 3-5 minutes. 

Heat a second saute pan with 2 tbsp oil until smoking. Add garlic-shallot mix and spinach. Once spinach has wilted, add white wine and allow to simmer for 3 minutes. Add herbs and cooked pasta. Toss and add cream, parmesan cheese, and manchego cheese. Add tomatoes, then salt, pepper to taste.

Top salmon with a dollop of goat cheese and a squeeze of lemon. Garnish with herbs and parmesan cheese. 

RAMEN.

Soup is the best. Specifically, ramen is the best. There's not much better than a huge bowl of steaming broth and all your favorite fixins. This recipe is a fresh and simple version of what can often be a day-long process. Though it's true that you'll get superb results by making your own broth from scratch, we thought you'd appreciate a time-saver for those late-night ramen emergencies. You're welcome.

Ramen Broth

• 3 quarts water
• 1 sheet nori
• 5 grams bonito flakes 
• 4 tbsp miso
• 2 tbsp lite soy sauce
• 2 chicken bouillon cubes
• 3 tbsp minced garlic
• 1 tsp salt
• Pepper to taste

Combine ingredients in a large saucepan and bring to a boil.

Simmer for 20-30 minutes to allow flavors to develop.

Remove bonito flakes, garlic, and nori by pouring through a wire strainer. Reserve broth.

Add pepper to taste.

Combine with noodles, fresh veggies, and chicken or pork (or beef, or fish...) and celebrate your status as the ruler of the soup.

Fixins - use as much or as little as you want!

• Ramen (wheat flour) noodles
• Carrots
• Cucumber
• Bean sprouts
• Hard boiled egg
• Oyster mushrooms
• Bamboo
• Panko fried chicken (egg, rice flour, panko)
• Pork belly (salt, black peppercorns, garlic cloves, and bay leaves)
• Green onions

The most important thing to remember here is thin slices. If your vegetables are sliced thinly enough, a nice steamy broth will soften them nicely. If the vegetables are too thick you're going to have a delicious-yet-crunchy soup. 

Your egg can be soft boiled, hard boiled, or anything in between. For a soft boiled egg, bring eggs and water to a boil and continue to boil for five minutes. For a hard boiled egg, make it seven minutes. Remember to start timing once the eggs and water begin to boil, not when the eggs go in. 

To cook pork bellies:

Boil 1 lb of pork bellies with 2 tbsp salt, 2 tbsp black peppercorns, 4 garlic cloves, and 2 bay leaves. Simmer for 15 - 20 minutes, depending on thickness. When ready to serve, deep fry or pan fry in oil until sides are heavily browned.

To cook chicken: 

Pound chicken breasts with a meat tenderizer until 1/2 inch thick. Coat both sides evenly with rice flour and dip the breast in raw scrambled eggs. Bread with panko, sprinkle salt and pepper. Deep fry at 375° until golden brown (about three minutes). Slice on a bias and soup it up.

Ramen. Amen!