Acclaimed New York City chef Marco Canora has a new cookbook full of healthy, delicious recipes like this one. His Mother grew up in Lucca, Italy and he remembers her refusal to buy him his longed for Cocoa Puffs as a child (he has since forgiven her.) After working in various legendary restaurants, he opened Hearth in the East Village to accolades, and several wine bars with fabulous food followed. After years of living the chef’s life of long shifts and crazy after hours eating, his focus is now more health conscious, and “A Good Food Day” is a collection of recipes to savor that one could eat on a regular basis without guilt.
Panzanella, a Tuscan bread and tomato salad, is a staple in Italy. Marco said he “noticed that quinoa opens up as it cooks and reminded me of the way the real Tuscan bread reacts. I only do this dish in the summer when I can get really good tomatoes.” With the briny capers, red onion, red wine vingar and sweet fresh basil; this salad is full of powerful flavors and richer than I imagined it would taste. The flavorful salmon makes it a complete meal.
8 ounce skin-on salmon filet (such as wild Alaskan)
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
1 Tbs. extra-virgin olive oil
1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
1 cup quartered cherry tomatoes
1/2 cup diced red onion
1/2 cup chopped fresh basil leaves
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 Tbs. capers, rinsed and drained
1/2 English cucumber, quartered lengthwise and thinly sliced crosswise
Sprinkle salmon evenly with 1/4 tsp. salt and 1/8 tsp. pepper. Heat a medium skillet over high heat. Add 1 Tbs. oil to the pan. Add filet, skin side down; cook two minutes. Reduce heat to medium-high; cook 4 minutes or until skin begins to brown. Turn filet; cook 2 minutes or until desired degree of doneness. Place filet on a cutting board. Remove and discard skin. Flake filet with a fork into small chunks.
Combine flaked salmon, remaining 3/4 tsp. salt, remained 3/8 tsp. ground black pepper, quinoa, and remaining ingredients in a large bowl; toss gently to combine. Serves 4 (I think 3)
Note: I think I will roast the salmon in the oven at 400 degrees or throw it on the barbeque next time to keep the fish odor at a minimum in the house. I loved prepping all the ingredients before dinner and then tossing them together when it’s time to eat. Room temperature is perfect for this dish; although if the salmon is still warm that’s even better. I may have to buy this cookbook !
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