Wild-Caught Columbia River Sumac-Dusted Salmon
Fresh Steamed Broccolini
Roasted New Mexico Hatch Chile “Cream” Sauce
They are roasting up a storm in Hatch, New Mexico. And we are fortunate that our local Bristol Farms is carrying this fresh crop of Hatch chiles. If you cannot get Hatch chiles where you live, please try this sauce with roasted Anaheim, New Mexico, or poblano chiles. Rich and creamy with medium-hot spiciness, this savory sauce is terrific on fish, chicken, vegetables, rice, and tacos! And it’s heart healthy – made with tofu, canola oil, roasted chiles, cilantro, cumin and lime juice. No cream.
Grill chiles over high heat until the skins are charred.
Meanwhile, as the sun sets and the chiles char, take a walk around the garden
to capture some of summer’s late blooms.
Place charred chiles in a bowl and cover with a kitchen towel. After the steam has helped loosen the skin and the chiles are no longer too hot to handle, peel off the charred skins.
Remove the seeds and stems.
Roasted Chile “Cream” Sauce Recipe
- 4 roasted Hatch chiles – peeled, seeded, roughly chopped
- 1 package firm tofu, drained
- 1/2 c. canola oil
- 3/4 c. water
- 1/2 c. cilantro
- 1 t. ground cumin
- 1 t. sea salt
- juice from 1 lime
Combine all ingredients in a food processor and blend until smooth.
The recipe makes plenty of sauce, you might try it with steamed vegetables and brown rice for lunch!
In addition to salt and pepper, the ground sumac adds a nice note of lemony flavor and pretty brick-red sprinkling of color to the salmon filets. Ladle the roasted chile “cream” sauce over the salmon and broccolini.
To our healthy hearts!
5 Star Foodie Makeover
Summer ’10 Special
Back in July I participated in Natasha’s 5 Star Foodie Makeover Summer ’10 Special sponsored by Marx Foods by preparing Bistro Duck & Wild Mushrooms Two Ways – Classic and Contemporary. If you haven’t had a chance already, you might like to head over to 5 Star Foodie here and see the creative recipes by all ten guest bloggers this summer. Additionally, if you are so inclined, you can vote for your favorite now through September 12. The winner will receive Alba Truffles. Bonne chance to all!
The CONTEMPORARY Bistro Duck and Wild Mushrooms incorporates exotic ingredients from different cultures. Pomegranate brings a note of refreshing sweetness while the porcini sauce adds an element of earthy richness. The crunchy wood ear, the silky roasted shiitake and the crispy polenta cake add a variety of textures. Radish sprouts, polenta, pomegranate, and the emerald green mizuna add striking color in contrast to the CLASSIC dish.