Harissa-spiced salmon with Israeli couscous

Active: 10 minutes; Total: 30 minutes; Serves: 4 to 6

Couscous, Israeli	1 cup
Chives	½ cup + 2 tablespoons
Mint, chopped	½ cup
Parsley, chopped	½ cup
Lemon juice, freshly squeezed	2 ½ tablespoons
Oil, extra-virgin olive	1 tablespoon + 2 tablespoons
Salt, kosher
Pepper, freshly ground
Salmon fillet, skin-on	1 ½ pounds
Harissa paste	3 tablespoons
Agave	1 ½ tablespoons

1. In a large pot over medium heat, warm 1-tablespoon oil, and then add the couscous, stirring to coat.
2. Cook until lightly toasted and golden brown, about 2 minutes.
3. Add 1 ½-cup water or broth, and simmer until the liquid is absorbed and the couscous is cooked through, about 10 minutes; fluff with a fork and side aside until cooled.
4. Preheat your oven in Broil mode setting 3 (low, if you got it), with a rack place in the second position from the top. 
5. In a bowl, toss the couscous with ½-cup chives, mint, parsley, lemon juice, and oil; season with salt and pepper. 
6. With the skin side up, make five to six slashes in the salmon fillet about ½ inch deep. 
7. In a bowl, whisk the harissa, agave, and 2-tablespoons chives; rub all over the salmon and in the slashes, then season with salt and pepper. 
8. Transfer the fish, skin side up, to a broiler pan with insert (use parchment paper if necessary). 
9. Broil the fillet for 10 to 12 minutes, until nearly cooked through and the skin is crisp. 
10. Cut the salmon into four to six pieces, and serve with the couscous. 

Recipe adapted from Food&Wine Magazine, March 2021.

Irish fish pie

Active: 45 minutes; Total: 1 hour 30 minutes; Serves: 4 to 6

Sweet potatoes, orange-flesh, peeled, cut into 1-inch cubes	1 ½ pounds
Cod, fresh, cut into 1-inch pieces	½ pound
Shrimp, large, shelled & deveined	½ pound
Bay scallops, picked for shell bits, remove tough band of muscle adhered to one side of each scallop	½ pound
Butter, unsalted, room temperature	2 tablespoons + 2 tablespoons + 2 tablespoons
Onion, finely chopped	1 small
Milk, whole	2 cups
Bay leaves	2
Thyme, fresh	2 sprigs
Salt, fine sea	½ teaspoon + ½ teaspoon +
Pepper, freshly ground	½ teaspoon +
Flour, all-purpose	2 tablespoons
Chives, fresh, chopped	¼ cup

1. Add the potatoes to a large saucepan, add cool water to cover by 1 inch; bring to a boil over medium-high heat. 
2. Reduce the heat to low to maintain a gentle simmer, and cook until the potatoes are fully tender, about 15 minutes; drain. 
3. Mash the potatoes with a fork or potato masher; set aside 2 cups, reserve any remaining for another use. 
4. Preheat your oven to 375°F. 
5. Melt 2-tablespoons butter in a medium saucepan over medium heat. 
6. Add onion and cook, stirring, until translucent and soft, about 5 minutes. 
7. Pour the milk into the pan, and add the bay leaves and thyme. 
8. Bring to a gentle simmer, stirring often. 
9. Stir in ½-teaspoon salt. 
10. Poach each type of seafood individually; place the cod in the simmering milk and cook until the fish is nearly cooked through, 1 to 2 minutes. 
11. Lift the cod from the milk with a slotted spoon, and place in a 2- to 3-quart casserole dish. 
12. Add the scallops to the milk, and poach until opaque, about 30 seconds. 
13. Lift from the milk with a slotted spoon, and add to the dish with the fish. 
14. Add the shrimp, and poach until they just begin to curl, about 1 minute. 
15. Lift them from the milk with a slotted spoon, and add to the dish. 
16. Use your hands or fork to flake cod into bite-sized pieces. 
17. Season with ½-teaspoon salt and ½-teaspoon pepper. 
18. In a small bowl, mash 2-tablespoons butter with the flour. 
19. Remove the bay leaves and thyme sprigs from the milk. 
20. Bring the milk to a simmer once again, and whisk the butter mixture into the until no lumps remain. 
21. Reduce the heat to low, and simmer, stirring, until the mixture thickens, about 5 minutes. 
22. Pour béchamel over the seafood in the casserole dish. 
23. Add the chives, and fold gently to combine everything. 
24. Taste the filling and adjust seasonings, if needed. 
25. Reheat 2-cups potatoes in a microwave, stirring every 30 seconds, or in a pot, stirring until warm. 
26. Stir in the remaining 2-tablespoons butter until it melts, and season lightly with salt. 
27. Pipe or spread the puree over the filling, sealing the edges. 
28. Bake until the filling is bubbly and the topping is browned, about 20 minutes. 
29. Let stand for a few minutes before serving. 

Recipe from Food & Wine Holiday Recipes.

Gruyère & green garlic gougères

Active: 25 minutes; Bake: 35 minutes

Butter, unsalted	100 grams
Butter, canna-infused	11 grams
Water	237 grams
Salt, kosher	½ teaspoon
Sugar, granulated	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Flour, all-purpose	140 grams
Eggs	4 large
Gruyère, finely shredded	115 grams
Green garlic, scallions, or chives	1 tablespoon

1. Preheat your oven to 400°F; line two baking sheets with parchment paper or silicone baking mats, and set aside. 
2. In a medium saucepan over medium heat, combine the butter, canna butter, water, salt, sugar, and pepper; bring to a boil. 
3. Once the butter melts, add the flour all at once. 
4. With a wooden spoon with a flat-edge, begin stirring immediately until the mixture forms a ball and comes a way from the sides of the pan. 
5. Continue cooking, stirring, until the mixture starts to look gritty on the bottom of the pan. The dryer the mixture becomes, the better it will absorb the eggs, and the puffier the gougères get in the oven. 
6. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment, and beat the dough on medium-low speed for about 1 minute until it is just warm to the touch. 
7. Increase the speed to medium-high, and add the eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next. 
8. Scrape down the sides of the bowl between additions with a rubber spatula. 
9. Mix in the cheese and green garlic. 
10. Coat a 3-tablespoon cookie scoop with nonstick baking spray, and spoon out 7 level scoops of dough onto one of the prepared sheets, placing them about 3 inches apart.
11. Respray the cookie scoop as needed, a repeat with the second baking sheet. 
12. Wet your finger with a bit of water, any smooth any jagged edges. 
13. Bake for 30 to 35 minutes until puffed, browned, and firm to the touch, rotating the sheets between the racks and from from front to back every 10 minutes. 
14. Keep an eye on them the last 5 minutes so they don’t burn. They should sound hollow when tapped with your finger. 
15. Once done, cut a small slit in the side of each puff. 
16. Turn off the oven, and return the gougères to the oven for 10 minutes to get extra crispy. 
17. Transfer the baking sheets to a cooling rack. 
18. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Re-crisp in a 400°F oven for for 2 to 3 minutes before serving.

Recipe from Edibles by Stephanie Hua.

Lobster & avocado salad with shaved Meyer lemon

Lemon, Meyer, very firm	1
Olive oil, extra virgin	¼ cup
Shallot, minced	1 tablespoon
Vinegar, champagne	2 tablespoons
Salt
Pepper, freshly ground
Lobster tails, cooked, shelled, cut into 1-inch chunks	3
Lettuce, butter, torn into pieces	1 head
Parsley leaves	1 cup
Cilantro leaves	½ cup
Chives, cut into ½-inch lengths	½ cup
Avocados, pitted, pealed, diced	2

1. Using a mandolin or a very sharp knife, slice the lemons as thinly as possible; set aside.
2. In a large bowl, combine the oil, shallot, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.; mix well with a fork.
3. Add the lobster chunks to the vinaigrette, coat, then remove and set aside.
4. Right before serving the salad, add the lettuce, parsley, cilantro, and chives; toss and divide among plates.
5. Top with the lobster, lemon slices, and avocado.
6. Garnish with a sprinkle of cilantro and chives.

Recipe from Salad of the Day.

Endive & grapefruit salad with pistachio vinaigrette & anchovies

Vinegar, rice, unseasoned	½ cup
Water	½ cup
Sugar	½ teaspoon
Onion, red, halved, thinly sliced	1 small
Grapeseed oil	2 tablespoon
Pistachio oil	1 tablespoon
Vinegar, apple cider	1 tablespoon
Mustard, Dijon	1 teaspoon
Pistachios, finely crushed	1 tablespoon +
Chives, minced	1 teaspoon
Salt, kosher
Pepper, freshly ground
Grapefruit, ruby red, skin & pith removed, cut into sections	1
Belgian endives, halved lengthwise, cored, thinly sliced lengthwise	2
Parsley leaves, lightly packed	½ cup
Tarragon, finely chopped	1 teaspoon

1. In a small saucepan, combine the rice vinegar, water, and sugar; boil.
2. Stir in the onions; rest for 1 hour, and then drain.
3. In a large bowl, whisk together the grapeseed and pistachio oils, apple cider vinegar, and mustard.
4. Add pistachios and chives, and then season with salt and pepper.
5. Add the grapefruit sections and any juices.
6. Add the endives, parsley, tarragon, and 1/2 cup of the pickled onion (reserve the remaining for another use); toss well.
7. Season with salt and pepper.
8. Divide onto plates, garnish with remaining pistachios and anchovies; serve immediately.

Recipe adapted from Food&Wine Magazine.