Golden Raisin Chutney

in

Chutney, a jam-like spread that originated in India, is known for both its ability to add flavor and interest to a dish. This version is made with sweet and savory components—golden raisins and shallots—that marry to make a spread that is bright and fruity with a touch of acid. Plus, the jalapeno leaves a hint of heat on the palette.

This recipe yields 4 servings

INGREDIENTS

  • 1 shallot, finely chopped
  • 1 cup of golden raisins, chopped
  • 1 sprig of Thyme, finely chopped
  • 3 tablespoons of apricot jam*
  • ½ jalapeño, finely chopped
  • 1 tablespoon ghee
  • 1 shallot, finely chopped
  • 200 grams of golden raisins, chopped
  • 1 sprig of thyme, finely chopped
  • 100 grams of apricot jam*
  • ½ jalapeño, finely chopped
  • 1 tablespoon ghee

Directions

  1. Sauté fine diced shallots and jalapeños in butter until translucent. Add apricot jam and chopped golden raisins. Continue cooking for another 5 minutes.

  2. Season with lime juice, fresh black pepper and a hint of fresh thyme.

TIPS

*Try to use an apricot jam that is made without added sugar.

 

Black Bean Hummus

in

We swapped black beans for chickpeas in this hummus and the result is a creamy, decadent, goes-with-anything dip or side. The trick is to thin it with a few tablespoons of water to make it extra cream and smooth. The perfect pairing with fresh vegetables. 

This recipe yields 8 servings

INGREDIENTS

  • 15 ounces black beans
  • ¼ cup tahini
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 2 garlic cloves
  • 2 tablespoons cilantro, chopped
  • ½ jalapeño, chopped
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • 2 tablespoons water (optional)
  • 414 ml black beans
  • 57 grams tahini
  • 60 ml lemon juice
  • 60 ml olive oil
  • 2 garlic cloves
  • 2 tablespoons cilantro, chopped
  • ½ jalapeño, chopped
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • 2 tablespoons water (optional)

Directions

1. Add beans, tahini, lemon juice, garlic, jalapeño, cilantro and spices to a food processor with the blade attachment.

2. Slowly add in the olive oil until you reach the desired consistency.

3. Serve with pita, chips or crudité. 


TIPS

**For less spice, omit cayenne and double the cumin

 

Jalapeño Salmon Cakes

in

It’s the peak of wild caught salmon season and I’m continually looking for new ways to prepare it. These cakes feature the herbaceous flavor of fresh dill plus the punch from a bit of jalapeño pepper. An easy-to-make and easier-to-enjoy weeknight meal.

This recipe yields about 10 rounds

INGREDIENTS

  • 1 pound salmon
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt + ½ teaspoon
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup parsley
  • 1 tablespoon fresh dill
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons jalapeño, chopped
  • ¼ cup red onion, chopped
  • 2 eggs
  • ⅔ cup almond flour + 2 tablespoons
  • 1 tablespoon ghee
  • .5 kilogram salmon
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt + ½ teaspoon
  • ¼ teaspoon freshly ground black pepper
  • 32 g parsley
  • 1 tablespoon fresh dill
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons jalapeño, chopped
  • 32 g red onion, chopped
  • 2 eggs
  • 85 g almond flour + 2 tablespoons
  • 1 tablespoon ghee

Directions

  1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius. 

  2. Season salmon with olive oil, ½ teaspoon sea salt, and black pepper. Cook for 8-10 minutes.

  3. While the fish is cooking, mix remaining sea salt with parsley, dill, cumin, paprika, lemon juice, jalapeño, red onion, and eggs in a bowl.

  4. Remove fish from the oven and allow it to cool.

  5. When fish comes to room temperature, break it apart with your hands into small pieces.

  6. Mix the fish with the spice mixture until everything is well incorporated. 

  7. Add almond flour to the mixture.

  8. Using your hands, scoop a small amount of fish mixture into your hands and form into a patty. Place on a tray with parchment paper. 

  9. Place in the refrigerator for 30 minutes so that the cakes can condense.

  10. After 30 minutes, remove cakes from the refrigerator.

  11. Heat a large pan on medium-high heat with ghee. 

  12. Gently lower the salmon cakes into the pan and allow to cook for about 2 minutes on each side or until golden. 

  13. Remove from pan and serve with Primal Kitchen Tartar Sauce.

Tips

**As always, feel free to experiment with the spice level for your palate.

**As with most dishes, these are best served fresh from the frying pan. They do freeze well so if you are not ready to cook them immediately, you can freeze the rounds for a future meal.

IMG_5907.jpg
IMG_5902.jpg