Poached BOULDER BLUES Salmon Crostinis

An easy, fun and healthy appetizer to make a party of twenty or two.

Poached BOULDER BLUES Salmon Crostinis

Yields: 12-16 appetizers                 

Cooking with Tea Technique: Poaching

Ingredients:

- 1 whole wheat baguette, 12 -16 crostinis

- 1 lemon, 8 slices 1/4 in thick

- 1 TBS Boulder Blues green tea, loose

- 1 TBS parsley, leaves finely chopped, stems reserved

- 1 TBS tarragon, leaves finely chopped, stems reserved

- 1 shallot, minced

- 1 cup dry white wine

- 1/2 cup water

- 1 lb salmon fillet (1 1/2 in thick), medium diced

- 1/2 cup crème fraiche or sour cream, low-fat 

- 1 TSP Dijon mustard

- 1/2 lemon, juice & zest

- Salt & Pepper to taste

- Garnish: capers

Preparation:

1. Crostinis: Preheat oven to 350 degrees. Slice baguette (1/4 in thick). Place on baking sheet and sprinkle with olive oil, salt & pepper. Bake until edges are golden brown, about 5-6 minutes. Reserve.

2. Arrange lemon slices in a single layer at the bottom of a 10 in skillet. Scatter, Boulder Blues, parsley stems, tarragon stems and 1/3 of minced shallot over lemon sliced. Add wine and water.

3. Lay salmon fillets in the skillet, skinned side down, on op of lemon. Set the pan over high heat and bring to a simmer. Reduce heat to low, cover and cook until the sides of the salmon are opaque and thickest part registers 125, about 8 10 minutes. Remove pan from heat. Using a spatula, transfer salmon and to a paper towel lined plate. Combine crème fraiche, Dijon, lemon juice & zest.

4. To serve: Spread lemon crème fraiche on crostini. Place salmon on top and sprinkle with finely chopped parsley and tarragon leaves.

5. Garnish with capers.

Cooking Light - Ultimate Reader's Recipe Contest

Cooking Light magazine has an annual contest, The Ultimate Reader’s Recipe Contest. All recipes submitted must made with at least one ingredient from their participating sponsors. Sponsors include: Newman’s Own, Eggland’s Best, Del Monte Fruit, Al Fresco, Bush’s, Domino Sugar, Lindsay Olives, Over the Moon Milk, Swanson’s and Mexican Haas Avocados.

Being half Hispanic I grew up eating avocados like Southerners grow up eating their grits, although I never really understood how versatile the fruit is until I began making healthier choices and started to ‘really’ cook. As I experimented with this green goddess I began using it in salsas, sauces, spreads, soups, marinades, dressings, oils, drizzles, drinks, desserts, on the grill, as a garnish and even as a topical ointment. The Haas avocado is the fruit of life that is buttery in taste and texture and is amazingly nutritious and delicious. It has over 20 vitamins, nutrients, phytonutrients, helps regulate cholesterol and promote healthy cardiovascular functions. Needless to say, the Haas avocado is versatile, nutritious and is a healthy substitute for ingredients that are high in calories and saturated fats. For example, substituting a healthy Haas Avocado for mayonnaise and using fresh citrus juices to keep the avocados from oxidizing while adding a slight tartness makes this Succotash salad creamy and healthy. Adding green tea to this recipe enhances the flavor and health benefits of this dish. Served as a side or add crabmeat, shrimp or scallops makes this dish a nutritiously light yet completely filling meal.

3 Bean & Haas Avocado Green Tea Infused Succotash Salad Drizzled with Haas Avocado & Poblano Citrus Dressing

Prep Time: 20-30 minutes

Serving Size: 6-8

Level: Easy

Ingredients: Haas Avocado & Poblano Citrus Dressing

• 1/2 poblano, seeded & chopped
• ¼ cup fresh mint, chopped
• 1/4 cup apple cider vinegar
• 1 lemon, zest & juice 
• 1 lime, zest and juice
• 1 Clementine, zest & juice
• 1 TBS agave
• 1/2 - 1 tsp cayenne pepper (spice to taste)
• 1 tsp smoked paprika
• 2 TBS BOULDER BLUES Green Tea, steeped into a ¼ cup concentrate, add 2 ice cubes to chill (Or any other fruity green tea)

*Hot to make a Green Tea Concentrate: Steep 2 TBS of tea in 4 ounces water at 175° for 3 min*

• 1 Haas avocado, pitted, chopped & scooped out of skin (reserve skin for presentation)
• 1/3 cup avocado oil
• salt & pepper to taste

Ingredients: 3 Bean & Haas Avocado Succotash

• 2 Haas avocados, pitted, chopped & scooped out of skin (reserve skin for presentation)
• 1 can corn (15 oz - no salt added), drained & rinsed
• 1 can black bean (15 oz - no salt added) drained and rinsed
• 1 can cannellini beans (15 oz - no salt added) drained & rinsed
• 1 cup frozen edamame, shelled defrosted
• 1 packet cherry tomatoes, sliced in half
• 1 yellow bell pepper, chopped
• 1 cup cilantro, chopped
• 1 head Napa cabbage, washed and shredded
• Garnish with lemon sliced and fresh mint

 

Preparation:

1.   Hass Avocado & Poblano Citrus Dressing: In a food processor, add the poblano, mint, vinegar, lemon juice & zest, lime juice & zest, Clementine juice & zest and agave. Pulse to combine. Add cayenne pepper and smoked paprika and pulse to combine. Combine tea concentrate and pulse. Add avocado pieces and combine. While processing, slowly add avocado oil until dressing is smooth. Remove from food processor and reserve.

2.   3 Bean & Haas Avocado Green Tea Infused Succotash Salad: In a big mixing bowl, combine Haas avocado, corn, beans, tomatoes, bell pepper and cilantro. Quickly whisk dressing and fold 2/3 of dressing into the bean mixture. Reserve 1/3 of dressing in a small side bowl to serve with dish.

3.    Presentation: On a large rectangle platter, cover bottom with shredded cabbage. Scoop succotash into empty avocado skins and place them around the platter. Scoop remaining succotash mixture in the middle. Garish with lemon slices and mint leaves. Serve with remaining dressing on side.

You should definitely make this, the next time you feel like making something with an avocado...Then let me know if you think it could win Cooking Light's Ultimate Reader's Recipe Contest... 

Miso-Glazed Salmon Infused with RED ROCKS Tea

Succulent salmon soaked in a miso, ginger and RED ROCKS broth slightly seared and baked to buttery tenderness. Served with spinach sauteed with mushrooms makes a tea-licious healthy meal that takes about 30 minutes to prepare. Visit Tea Spot's Chef's blog for spinach recipe.

Miso-Glazed Salmon Infused with RED ROCKS Tea

Prep Time: 10 minutes / Marinate Time: at least 30 minutes / Cook Time: 15 - 20 minutes

Serving Size: 4

Level: Easy

Ingredients:

• 3 lb salmon, cut in 4 - 3/4 lb fillets
• 2 TBS Rice Wine Vinegar
• 1 1/2 TBS Sweet Miso Paste
• 2 TBS Mirin (Japanese cooking wine)
• 1 1/2 TBS Hoisin
• 2 TBS Toasted Sesame Oil
• 1 TBS Dijon Mustard
• 2 TBS Brown Sugar
• 2 TBS Ginger, minced
• 1 TBS Olive Oil
• 2 TBS RED ROCKS loose tea, yielding 3/4 cup tea concentrate*

*Hot to make RED ROCKS Tea Concentrate: Bring 5 oz water to a boil. Place 2 TBS of tea in a STEEPING CUP or an 8 oz measuring cup. Pour 4 oz hot water over tea leaves, steep for 6 minutes and strain tea leaves. **Reserve tea leaves to make iced tea.

Preparation:

1. Clean and pat dry salmon.
2. Make RED ROCKS tea concentrate. While steeping, in a medium mixing bowl, combine rice vinegar, miso paste, mirin, hoisin, sesame oil, dijon, brown sugar and ginger. Whisk tea concentrate in miso mixture. Set aside for 15 minutes so the ingredients meld together.
3. Cover salmon with miso marinade and chill for at least 30 minutes
4. Preheat over to 350 degrees.
5. Heat olive oil over medium-high heat in a large pan. Sear salmon 3-4 minutes on each side.
6. Place salmon in over for 8-10 minutes or until opaque in middle.
7. Garnish with lemon and fresh dill or cilantro and serve with sauteed spinach & mushrooms.

If you don't like salmon then try the same marinade over black cod, chicken or pork tenderlion.

Check Out Our Tea Spot Chef!

Here's the video our very own Tea Spot Chef, Karen Harbour, submitted to be The Next Food Network Star. She made it to the final rounds of elimination on her first attempt. Check out the magic she works. As a co-founder of our tea company and a passionate tea chef by night, we really luck out as frequent recipients of her amazing dishes that incorporate cooking with tea - so tasty!!