It is no secret to anyone that I love cooking. Actually it is my passion. I thrive when I am in an environment where I am entertaining or simply preparing a dish as a way of showing that I care and love. Which is why I enjoy reading cookbooks, about restaurants and chefs. There are many culinary masters in the world and to pick my favorite would be impossible. But in a world as diverse and varied as the culinary world, I have always been fascinated by chef Alice Waters-- part culinary philosopher, part food historian and all about sharing her love for food with others.
If you do not recognize the name you probably recognize the name Chez Panisse, her famous restaurant in Berkeley, California which she opened in 1971. She has been such a culinary influence that in 2010 she received France's highest decoration: Chevalier de la Légion d’Honneur. For the record the last American woman to receive this was Julia Child. She is that big of a driving force in the culinary world.
But there is something about Ms. Water that I have always loved and that is her love for local fresh and sustainable food. That is something that I have always gotten from her persona and her interviews. That basic love of fresh food has been with me since I first heard about her and it is also why I try to normally eat fresh foods that require minimal cooking especially during the summer season. Take this recipe for example.
You cannot get any simpler than this. The three main ingredients in these bowl are wild rice, salmon and avocados. Wild rice is something that was new to me up until two years ago when David introduced me to it while on my first trip to Minnesota. This stated happens to be one of the two major harvest states in the US. Wild rice is not truly a rice but an aquatic grass which grows wild. The grains are dark in color and I have come to prefer it mix with other grains like white rice or basmati for a delicious combination of flavors. To wild rice measure a ratio of 4 cups of water x 1 cup of rice, and then cook for 45 minute. This is important to keep in mind if you are preparing a dish that requires you to have all the ingredients handy.
For the salmon I like to use fresh fillets but most of the time I use frozen fillets and work great for this recipe because you will tear it into bite size pieces. To season the salmon I like to use Mr. Dash Southwestern Blend. Flavorful and with just a little bit of kick but not too much.
A very simple recipe, the only slightly time consuming part is gathering and chopping ingredients. Once you have everything prepared, it is just a matter of assembling. You will need:
Ingredients:
1 cup wild rice, cooked
1 cup brown rice, cooked
1 tbsp olive oil
1 can canned black beans, rinsed
1 cup frozen sweet corn, cooked
1 onion, thinly sliced
1 avocado, chopped
1-2 tomatoes, chopped
Romaine lettuce, chopped
cilantro
salt and pepper to taste
3-4 fillets grilled salmon, shredded into bite size pieces.
Steps:
- In a medium sauce pan add the olive oil and onions cooking untilt the onions are translucent. Then add the bean and corn. All we are looking for is for the veggies to be heated through. Once heated, set aside.
- In a plate arrange in the following order: wild rice, brown rice, bean/corn mixture, tomatoes, avocados, lettuce, salmon and cilatro. Drizzle with a little olive oil, if desired, and enjoy!
The salad is the perfect combination of flavors. No particular flavor is competing with the other; but rather they complement each other. The salad is refreshing and filling without making you feel bloated (which I love).
The beauty about good quality fresh food is that it does not need a lot to make it taste delicious. Actually, I think the less you do to produce or fish, the better. Ms. Waters was on to something when she became fascinated with the French's obsession for fresh food. It tastes good and it is good for you.
I am always amused by the people at my grocery store because I come a few times during the week to buy fresh produce-- in addition to visiting the farmer's market. Growing up in Puerto Rico it was the same. We buy staples for the month, but produce and meats/fish are bought twice a week to get the freshest. It is all about minimal preparation and letting the fresh ingredients speak for themselves. And this recipe today is a prime example of that.
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Maria! You told me you wanted to be included in the European link party that starts today and runs through the 25th.....are you still interested? Please let me know! Anita
ReplyDeleteHi Anita! Yes! For some reason I have it starting on the 20th. My apologies for that.
DeleteIt's hard not to adore Alice Waters and her beautiful recipes. Hope you have a wonderful (and delicious) weekend!
ReplyDeleteThis looks amazing! Salmon and avocado are two of my favorite things in the world. :D Thanks for sharing this recipe!
ReplyDeleteGood morning Maria! I just woke up and got your comment. SUPER! It's been fantastic fun with everyone active and clicking and visiting! I wish you a lot of fun, and I also wanted to comment on this wonderful dish. The simpler the better as far as I'm concerned, in order to let the perfect flavors of such big stars take center stage. Living here in Minnesota, we eat a lot of wild rice and with its nutty characteristics, it lends such a great supporting texture to the salmon! Now for the avocado! My husband (Puerto-Rican American) would love that! I am not such a good Latina; I am not enamored with the texture of avocado or even the taste of chilis! But give me salmon, wild rice sprinkled with almonds and I'm good!
ReplyDeleteOK, see you on the 20th???
This looks wonderfully good! So many of my favorite foods in one delicious bowl.
ReplyDeleteSuch a wonderful dish and I love salmon. Adding the wild rice makes it so healthy with a nutty flavor.
ReplyDeleteI am all for summer delightful dishes and salads.
This is perfect! I eat a salmon salad a few times per week and usually use beans but not wild rice. This is a great idea...thank you!
ReplyDeleteI love salmon! I've been trying out Volcano Rice. So far, so tasty ;) Thanks for linking up to this recipe over at #RECIPEFRIDAY
ReplyDeleteI am so glad you commented because once again I lost your blog! I was linked to your maria angelique blog. So happy to find you again.
ReplyDeleteThis looks amazing and just the kind of meals I eat. I live on salads and tuna tacos with avacado is a favorite go to. My daughter is at UC Berkeley right now studying English and she is so into natural eating. I will tell her of this restuarant.
Congrats on the promotion. Woot woot!!!!!
xxKerrie
Haha! I know. I am glad I was able to leave a comment. Welcome... again! :) Tuna tacos...mmmm.. I am going to have to work on that one.
DeleteWonderful dish and tribute to Alice Waters. I would agree she is the most influentical person in food today. She started the whole farm to table movement. Pinned. thanks for sharing this with us on foodie friday.
ReplyDelete