Does Mom like spice? From time to time, we like things spicy in our house [Ed. note: HEY NOW], and this healthy, delicious dish is so easy to make it screams "weeknight dinner." The slightly spicy-tart sauce is a perfect foil to the sweet salmon.

And really, if you're concerned about the spice level, don't be. The original recipe below is sumptuous as is, but since the BF and I sometimes like a little more heat [Ed. note: WHAT KIND OF BLOG IS THIS THEY'RE GONNA ADD A DISCLAIMER], we'll add more Sriracha next time.

This is so easy, you could make this for a Mother's Day brunch for 20, which in fact I am doing.

Happy Mother's Day!

PS: A year ago we gave Mom lots of cavities with these offerings:

• www.moveablefeast.me/blog/caribbean-rum-bundt-cake
• www.moveablefeast.me/blog/lemon-creme-brulee-with-chambord-soaked-raspberries

Adapted from: SELF, April 2013 (Gwyneth Paltrow and Julia Turshen); Epicurious (source containing original article)
Number of servings: 4

Ingredients

• Zest and juice of ½ lime
• 2 tablespoons maple syrup
• 1 ½  teaspoons Sriracha (use full 2 teaspoons if you want more heat)
• ½ teaspoon sea salt
• 1 ¼ pound salmon fillet, skin removed
• 2 tablespoons coarsely chopped cilantro
• Optional toppings: pickled ginger

Directions

1. Preheat oven to 425 °F.
2. In a bowl, whisk lime zest, juice, maple syrup, Sriracha and salt.
3. Place salmon in a baking dish lined with foil or parchment paper. Pour mixture over top.
4. Roast until cooked through and flaky, 15 minutes. Sprinkle with cilantro and serve.

What is coulis? A coulis is a sauce made from puréed and strained vegetables or fruits. I personally prefer a very smooth sauce, so I strain it after blending. You don't need to do this. Notice the top photo with scallops, I strained that sauce. The bottom photo with halibut I did not. Notice the difference in texture. It's delicious either way.

​Around this time of year many of my friends have an abundance of bell peppers in their gardens. So much so, they're giving them away as fast as they can.

This Moveable-Feast-original yellow bell pepper coulis is one of my favorite dishes to make because it's easy to prepare, healthy (fat free) and very versatile. I can make a big batch at the beginning of the week (it keeps well in the fridge for days) and use it for three or four different meals, throughout. The sauce works well as a base for chicken, shrimp, scallops, halibut, any fish, pork, black bean cakes, mushroom meatballs, crispy tofu, anything. You can even serve it as soup.
​
Made the halibut meal (below) for the BF and he loved it. Made the scallop meal (above) as a special dinner for a friend celebrating her recent Life Coach certification, and her mother. Whether the meal was for two (former) or four (latter), the process was simple.

The zucchini roses might seem a bit labor intensive, but honestly they're not, and they add a distinctive flair to the dish. Enjoy this one while the bell peppers are still in season!

​Number of servings: 4

Ingredients
Yellow Bell Pepper Coulis

• 1 teaspoon extra virgin olive oil
• 3 large yellow peppers, seeded and chopped
• 1 small onion, chopped
• 4 tablespoons freshly squeezed orange juice (about 2 oranges)
• 1 ¼ cup chicken broth (may use vegetable broth to keep sauce vegetarian)

Zucchini Roses

• 3 green zucchini
• 3 yellow zucchini

Scallops

• 16 large sea scallops (I used Trader Joe's frozen)
• 4 tablespoons butter (clarified if possible)

Garnish

• Microgreens, parsley, basil or fresh herb of your choice (pea shoots were used here)
• 6 ounces blackberries, cut in half

Directions
Yellow Bell Pepper Coulis

1. Heat olive oil in a saute pan and fry the bell pepper and onion until they begin to soften. Add orange juice and broth and cook until very soft.
2. Place bell pepper mixture into blender and blend until very smooth (2-3 minutes). At this point you can leave as is or place in a seive and strain into a bowl. I like my sauces very smooth, so I strained mine, but you don't have to.
3. Season to taste with salt and serve warm, room temperature, or cold. NOTE: you can make this up to 3 days ahead of time.

Zucchini Roses

1. Using a vegetable peeler, thinly peel zucchini on each side, and stop when you see seeds. Do not use the first slice, that much skin does not bend as well.
2. Place 5-6 slices on a microwaveable plate and nuke for about 15-20 seconds. You want it pliable enough to roll. Everyone's microwave is different power, so I recommend testing one slice at 15 seconds; if it rolls easily and ends stick together it's good, otherwise nuke in increments of 5 seconds.
3. Microwave one batch (1 plate) and then roll. Roll some tightly and others loosely for a varied look. Make sure the end sticks to the zucchini, too. Continue until you finish all the zucchini.
4. Place in fridge or set aside on counter until you finish the scallops.

Caramelized Scallops

1. Dry scallops well. Let sit at room temperature for 15 minutes.
2. Heat half of the clarified butter in a large stainless steel frying pan over medium-high heat until it ripples and begins to smoke. (You may be tempted to use nonstick pan, but a stainless steel pan will produce a more caramelized exterior.)
3. Sprinkle scallops lightly with salt and add to pan, without crowding. (Cook scallops in two pans or in two batches; if they touch, they will steam rather than caramelize.)
4. Without moving the scallops, cook until the bottoms are a rich golden brown, about 3 to 3 ½ minutes. Turn scallops and caramelize the second side.

 ​​Assembly

1. Spoon yellow bell pepper coulis onto plate. Place fish, meat or vegetarian option on top of coulis. Arrange zucchini roses and blackberries around your protein. Garnish with microgreens or fresh herbs.

NOTE: I have cooked a batch of Trader Joe's frozen scallops (defrosted), and fresh scallops from my favorite excellent local fish monger, and everyone liked Trader Joe's the best​.

​Me: It smells like fish.
BF: It's fish. Isn't it supposed to smell like fish?
Me: No, it's supposed to smell clean like the ocean.
Both, simultaneously: 

Every single time we go to a seafood restaurant or pass a grocery store fish case, the same Abbott and Costello routine ensues. It's too funny. Seriously though, this recipe only has a few ingredients, so make sure your fish is good quality and smells fresh (like the ocean). 

A few changes were made to James Peterson's original recipe (mainly increased the amount of sherry and herbs and I strained the liquid), otherwise it's perfect. Here is what he says about this dish: "A 5-ingredient, 20-minute technique to make any white fish shine – bonus: it makes its own buttery, boozy sauce, without deglazing or reducing. So go to your local fishmonger or sign up for a CSF. Don't blindly buy halibut or sea bass or whatever a recipe calls for – ask your trusty fishperson what's in season, what came in fresh that day. Any firm-fleshed, non-oily white fish will work – sole, cod, bass, rockfish, or any white fish that's not too delicate (so skip scrawny fillets like flounder)."

Would also encourage you to use a good quality dry or very dry sherry. I have recently upgraded to Hartley & Gibson's Fino Very Dry Sherry, and it made a significant difference in the taste of the final dish.

For folks who don't have a fondness for fish, I have found that this dish is a great "gateway" into appreciating the taste of fish. So clean and light.

​One of my clients orders this dish every single week, and I usually buy extra to make it a week night dinner option with the BF, since it's so easy to prepare. [Ed. note: #winning]

NOTES:

• The photo above shows my preference for meal preparation, cutting the fish prior to baking into 4-6 pieces for ease of serving. Photo below depicts the whole 2-pound piece of cod.  
• I have made this dish with only butter, only olive oil, and a combo of both. All of them work, but have found only butter has much more flavor.

​Adapted from: James Peterson, Food 52
Number of servings: 4-6

Ingredients

• 2 pounds cod (or any firm-fleshed, non-oily white fish)
• Salt and pepper
• 3 tablespoons butter or extra virgin olive oil (or combination of both). 
• 5-6 tablespoons dry sherry (use a good brand here) I use Hartley & Gibson's Fino Very Dry Sherry
• 1-2 tablespoons finely chopped parsley 

Directions

1. Heat oven to 400 °F.  Pull any pin bones out of the fish.
2. Decide if you want to cook a 2-pound piece of fish whole or cut your fish into 4-6 pieces. My preference is to cut into serving pieces.
3. Rub the bottom of a baking or casserole pan (large enough to hold the fillets in a single layer) with one tablespoon butter or extra virgin olive oil. 
4. Arrange cod in an even layer. Season well with healthy amount of salt and pepper.
5. Dot tops of the cod with rest of the butter or olive oil (or use a combination of both). Spoon sherry over the fish and sprinkle each fillet with parsley.
6. Bake for approximately 12 minutes per inch of thickness. Mine typically bake for 15 minutes. 
7. Use a slotted spatula to remove fish from pan. Place on platter or plates. Pour leftover liquid from pan through a strainer. Spoon the strained melted butter, olive oil and juices over and around the fillets.

I'm a movie-aholic, and The Usual Suspects is a perennial favorite–one that never gets stale. Few films stand up to repeat viewings; I typically don't see a movie more than once, even if it’s a favorite. Every time Fenster says something unintelligible, can't help but lose it.

​I’m the same way with food. I don’t like leftovers, with the exception of tacos. For some reason, Don and I can willingly eat tacos several nights in a row and not tire of it. [Ed. Note: Go figure.]

Let me introduce you to the roasted salmon taco. Not only is this super healthy, it only takes 30 minutes to prepare, and you will not tire of it (promise).

The recipe is from Cooking for Jeffrey by Ina Garten (love that woman). The tacos have a bold flavor with the tender spiced salmon, beautifully contrasted by the tangy slaw and kicky creamy avocado.  Everything is fresh and simple and perfect for a weeknight meal. This might be a tad spicy for little kids, or those sensitive to heat, so adjust the chipotle chile powder accordingly. 

Adapted from: Cooking for Jeffrey, by Ina Garten
Number of Servings: 6 (2 tacos per person)
 
Ingredients
For the slaw

• ¾ pound green cabbage, cored and finely shredded
• ½ seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
• ¼ cup good white-wine vinegar
• 3 tablespoons minced fresh dill
• Kosher salt and freshly ground black pepper

 
For the salmon

• Olive oil, for greasing the pan
• 1 ¾ pounds center-cut fresh salmon fillet, skin removed
• 2 teaspoons chipotle chile powder
• 1 teaspoon grated lime zest
• Kosher salt
• 3 tablespoons freshly squeezed lime juice, divided
• 12 (6 inch) corn tortillas
• 4 ripe Hass avocados, seeded and peeled
• ¾ teaspoon Sriracha

 
Directions

1. At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and ½ teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
2. When ready to serve, preheat the oven to 425 °F. Brush a baking dish with olive oil and place the salmon in it. Mix the chipotle chile powder, lime zest, and 1 ½ teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
3. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and ¼ teaspoon black pepper.
4. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

We’ve been in a heat wave this week and the last thing I want to do is turn on the oven, stove or grill. On these hot days, a shrewd dinner choice is a poke (it's POH-keh, by the way) bowl. Poke bowls are basically deconstructed sushi and restaurants sporting the dish seem to be popping up everywhere, which makes sense as they are incredibly healthy. However, you can easily make poke at home and the process lends itself well to a “make your own bowl” party, where everyone can assemble their own bowls as desired.

I switched out regular rice for the root vegetable kohlrabi (see photo at bottom) to keep the dish low carb (jicama and daikon radish also work beautifully) and make it a no-cook meal. However, if we're having guests, rice will make an appearance as well. Japanese short-grain sushi rice is traditionally the base of the poke bowl, but it can be made with white or brown. I have also used wild green salad mix as the base–one of my favorites is store bought seaweed salad.

​This versatile dish begs to be customized. I have listed the ingredients I love below, but feel free to make it your own with ingredients you enjoy and have a "cool" party!

Number of servings: 4​

Ingredients
Poke

• 2 pounds fresh sushi-grade ahi tuna, diced into ¼ inch cubes
• 1 English cucumber, thinly sliced
• 1 cup purple cabbage, finely shredded
• 2 avocados, peeled, sliced or diced
• 1 cup pineapple, cubed
• 2 mangoes, cubed
• 1 cup carrot, shredded
• 1-2 red Fresno chiles, thinly sliced
• Optional "mix-ins": edamame, seaweed salad, pickled ginger, nori, microgreens, wonton crisps, rice crackers, tortilla chips, black & white toasted sesame seeds, wasabi, Sriracha sauce

Kohlrabi “Rice” or Regular Rice

• 1-2 large kohlrabi, peeled and cut into chunks (Jicama or daikon radish also work well)
• Short grain Japanese sushi rice, or regular white or brown rice 

Poke Dressing

• 4 tablespoons soy sauce (low sodium)
• 2 tablespoons rice vinegar
• 2 teaspoons, toasted sesame oil
• ¼ heaping cup scallions (approximately 4 scallions, white and green part), finely chopped
• 1 teaspoons fresh ginger, finely grated or minced
• 1 tablespoon sesame seeds
• 2 tablespoons lime juice

Directions

1. Trim any dark flesh and fat from the tuna and discard. Dice into ¼ inch cubes and place in large bowl. Refrigerate.
2. Place kohlrabi (or jicama/daikon radish) into a food processor and pulse until it looks like rice kernels. DO NOT pulse too much or it will turn into mush.
3. Mix all the poke dressing ingredients together in a small bowl. Pour over ahi tuna and gently toss. NOTE: once you have mixed the dressing with the tuna, serve immediately or the acids from the dressing will cook the fish.
4. Add rice to each bowl and assemble with your desired toppings. 
5. Some people (me!) like a little kick in the sauce, so I have wasabi paste or Sriracha on the side to add to my personal poke bowl.

The root vegetable kohlrabi, which you can find in any good produce section. 

Hi! Welcome to my first blog post, and thank you for stumbling onto this page.

I am an Oregon-girl (and a U of O grad, Go Ducks!) who has cooked for my own family for decades, but decided to apply it as a self-employed trade into the teeth of the 2008-09 financial crisis. A layoff from a corporate job in the sleep-education field gave me the opportunity to start my own business.

In 2009, I formally launched the Moveable Feast personal-chef service, and have enjoyed serving the bay area's mid-peninsula ever since. Besides the many families I have had the pleasure of cooking for, my clients have included executives from Apple, Facebook, Google, YouTube and, up north, Boeing.

Here you will find all sorts of recipes from healthy to comfort food to indulgent desserts. I cook seasonally and with as much local ingredients as possible. I develop all the recipes on this site myself along with the photography and food styling.

This blog will share delicious recipes and experiences from the past decade, document the continuing journey, and hopefully give you a few ideas for dishes to try out in your own kitchen.

Hope you're having a wonderful 4th-of-July holiday!

Cheers,
Jacquie Steiner

Crispy Salmon with Strawberry Salsa
Of all of the posts at the Moveable Feast Facebook page, and the upwards of two dozen salmon preparations, this gets the most requests for its recipe. It's also one of the more popular seasonal dishes from my summer menus.

Sweet strawberries and basil might seem an unusual pairing with salmon, but coupled with the kick of red onion and/or serrano pepper, balance out the entree nicely.

Enjoy! 

Ingredients

• (2) 8 oz pieces of salmon fillet, skin on
• Extra virgin olive oil
• Salt and pepper
• 1 pint fresh strawberries, hulled and cut into small cubes
• 2 tsp red onion, minced and/or 1/2 seeded serrano pepper  (if you like more of a kick)
• 2 Tbls basil, julienned
• 1 Tbls (or more to taste) lime

Directions

1. I use a cast iron pan. You can use stainless steel. Place pan over medium high heat. Dry salmon filets with paper towels and brush salmon with olive oil on both sides. Season with kosher salt.   
2. Place fish in the hot pan skin side down, press on fillet gently, turn heat down to medium low and cook for 6- 7 minutes until skin is crispy. Flip the fillets and cook another 1-2 minutes. The internal temperature should be 120 degrees. Don't overcook.
3. In a small bowl, toss strawberries with basil, red onion, serrano (if using) lime and a pinch of salt.
4. Plate salmon, sprinkle with sea salt and spoon strawberry salsa over fillets.
5. NOTE: I have made this skinless as well. Follow the same directions.