Welcome to A Conscious Feast
April 21st, 2008 | Published in Green Living
Photo: Susan Kaufman
I’m glad you stopped by. You can check me out in the “About” link or on my website, nicolealoni.net, I’ll just take room here to say that I’m a chef and cookbook writer who is launching into a fascinating new project (a book) and I’m building this blog so you can participate in the process.
The book is called A Conscious Feast™ and it explains all about the green lifestyle (in the kitchen, which is my specialty) and then takes off with a year’s worth of seasonal, local recipes.
These are recipes for the way I really eat and cook—for myself and for company. There are lots of vegetarian dishes, lots of sustainable seafood, recipes for organic grass-fed beef and lamb plus pastas, couscous, polenta, bulgur and quinoa. It is really the Asian/Mediterranean diet; meat is not denied, but it is also not often at the center of the plate. This re-balanced plate is healthier for us and for the planet, too.
As this goes along, I’ll be sharing essays about lots of things that interest me and I’ll post recipes (with gorgeous pictures) we’re developing and ask for your feedback and suggestions. I really want you to be part of the creative process. Here’s a dish we worked on this week that I made for my best friend’s wedding rehearsal dinner in Santa Barbara. Let me know what you think.
Photo: Manny Rodriguez
Riesling Poached Wild Salmon With Herb Mayonnaise
Poaching is an elegant way to spotlight the glories of wild Alaska salmon (like Copper River) in season. This easy recipe can be prepared ahead of time to serve the salmon at room temperature or it can be prepared at the last minute to enjoy warm.
I made this for my best friend’s wedding rehearsal supper and was embarrassed to receive as many compliments as the caterer at the wedding.
Serves 6 to 8
For Fish
- 3 cups Riesling, like organic Badger Mountain
- 1/2 tablespoon whole peppercorns
- 1/2 tablespoon fennel seeds
- 1 onion, sliced
- 1 tablespoon whole coriander
- 2 tablespoons fresh cilantro or parsley, chopped
- 5 lemon slices
- 1 (2-pound) boneless, skinless wild Alaska salmon fillet
- 1 cup mayonnaise (preferably homemade)
- 2 tablespoons fresh lemon juice
- 3 tablespoons fresh cilantro or parsley, minced
- 2 tablespoons chives, minced
- Salt and pepper to taste
For Sauce
Instructions
- Combine first 5 ingredients in a flat roasting pan or poacher large enough for the whole fish fillet. Bring to a boil, reduce heat, cover and simmer 10 minutes to blend flavors.
- Gently slip salmon into the pan, cover and cook for 12 to 15 minutes until the fish is opaque and firm to the touch.
- Serve immediately with the sauce or let fish cool in the broth, then transfer to a container; wrap and refrigerate for several hours or overnight.
- Boil the fish poaching liquid down to about 1/4 cup.
- Mix all sauce ingredients plus about 1 tablespoon of the reduced cooking liquid.
- Season to taste with salt and pepper. Can be prepared one day in advance.
