Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Pan-Fried Polenta Cakes with Salmon, Zucchini, Ricotta, Tomatoes, and Fresh Basil February 8, 2015

Jamie says: In less than one week, I’ll be moving to my new place! I’m having that “this is my last time” doing (insert local activity here) feeling. Like tonight, it was “this is (probably) my last time eating dinner on the patio.” And yesterday, it was “this is my last time going to this church.” (You get the picture). It’s bittersweet, but I’m certainly super excited about my move. I’ve also been squeezing in a lot of activities, and let’s be real, restaurants, that I’ve wanted to try. My sister told me by the time I leave, I will have I milked this city dry. She made me smile. I like to think I’ve had the full experience. The cool thing is is that I’m not moving too far and can come back. And as my friend at the gym said, I’m about to expand my circle even more. Let the count down begin.

Pan-Fried Polenta Cakes with Salmon, Zucchini, Ricotta, Tomatoes, and Fresh Basil

Pan-Fried Polenta Cakes with Salmon, Zucchini, Ricotta, Tomatoes, and Fresh Basil

Crispy polenta, creamy ricotta, rich salmon, golden zucchini, juicy tomatoes, and savory basil… yum!

Crispy polenta, creamy ricotta... and I'm just getting started...

Crispy polenta, creamy ricotta… and I’m just getting started…

Italian flag colors with Italian flavor.

Bam! Brilliant colors and brilliant flavors!

Bam! Brilliant colors and brilliant flavors!

Pan-Fried Polenta Cakes with Salmon, Zucchini, Ricotta, Tomatoes, and Fresh Basil

Ingredients:

  • one 17-oz roll polenta, original (Marjon)
  • 2 Tbsp + 2 tsp extra virgin olive oil, divided
  • 1 zucchini, organic (Pero Family Farms, fresh wrapped)
  • 6 oz salmon filet, boneless and skinless, defrosted (Publix fresh frozen sockeye salmon, wild caught, USA)
  • 1 tomato, organic (Tasti-Lee)
  • 12 leaves fresh basil
  • 1/4 cup ricotta cheese, low-fat

Directions:

  1. Slice polenta roll into about 12 even slices. Pour 2 Tbsp extra virgin olive oil in a large sauté pan. Place polenta on top. Using a spatula, flip polenta to coat other side in olive oil. Turn heat on to medium. Cook for about 10 minutes. Flip and cook an additional 10 minutes or until golden brown, reducing heat to medium-low if needed.
  2. Place zucchini in food processor to julienne cut. Pour 2 tsp extra virgin olive oil in a small sauté pan, and add julienne-cut zucchini. Cook on medium heat for about 15 minutes or until lightly browned, stirring occasionally.
  3. Place salmon in a sauté pan on medium-low heat and cook for about 7 minutes, flip, and cook an additional 7 minutes or until done. Cut into bite-sized pieces.
  4. Chop tomato. Tear basil.
  5. Arrange cooked polenta cakes in a circle in the center of two plates (6 per plate). Place cooked zucchini in the middle of the cakes, and top zucchini with ricotta cheese. Arrange salmon around ricotta on top of the polenta cakes. Place chopped tomatoes in between polenta slices on the outer ring. Top with fresh basil. Enjoy!

Servings: 2

  • Nutrition note: Gluten free (always check the packages to confirm, though) for those with Celiac disease or a gluten-intolerance. No additional salt is needed as the polenta is already salted.
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Wild Alaskan Salmon BLT July 25, 2012

Jamie says: I’ve been waiting for this time since last year… it’s Wild Alaskan Sockeye Salmon time at Publix! It’s at season’s peak!

I picked up a nice, red filet and got to work in the kitchen. I was inspired by the Salmon BLT recipe in the little trifold on the seafood section counter at Publix…  so I made my own Wild Alaskan Salmon BLT.

Wild Alaskan Salmon BLT

The salmon tasted so fresh and nothing like frozen salmon. I liked how the thick bread from the farmers’ market held the mayo and all the fillings. The bacon added a nice crunch, too.

Made with wild Alaskan salmon

Wild Alaskan Salmon BLT

Ingredients:

  • 1/4 lb Wild Alaskan Sockeye Salmon (Publix)
  • 2  slices bacon (Oscar Mayer Center Cut Original)
  • 2 slices whole wheat loaf (Vine, Gainsville Wednesday farmers’ market)
  • 1 slice onion
  • 1/2 tomato (vine-ripened)
  • 3 leaves fresh basil
  • 2 Tbsp reduced fat mayo with olive oil (Kraft)
  • 1/4 cup washed mixed baby greens (Organic Girl Super Greens- red & green swis chard, tat soi, arugula, and spinach)

Directions:

  1. Preheat a saute pan on medium heat. Place salmon on pan and cover with a lid. Cook about 4 minutes. Flip and cook an additional 4 minutes or until cooked throughout.
  2. Place bacon on a microwave-safe plate and microwave for 2 minutes. Toast bread in toaster.
  3. Chop onion and slice tomato. Spread mayo on one slice of bread and top with chopped onion.
  4. Assemble sandwich: On other slice of bread, add baby greens followed by tomato, basil, salmon, bacon, and bread slice with mayo and onion. Enjoy!

Serves: 1

  • Nutrition note: Salmon is a great source of omega-3s and vitamin D, two nutrients that are difficult to come by in food. So enjoy!
 

Jerk Rub Salmon September 19, 2011

Jerk Rub Salmon

Jamie says:  We’re back from Italy!  Check out the Italian food we ate at our Two Sisters Dine Out blog.  There will be many more posts to come (14 days worth).  Here’s something I made a few nights before we left for our trip…

Jerk Rub Salmon

(This recipe was adapted from Chef Brown’s Jerk Rub for Salmon recipe from the Sun Sentinel, which was adapted from executive chef Chris Brown of Morton’s The Steakhouse of Palm Beach.)

Ingredients:

  • 1 1/2 Tbsp ground coriander
  • 1 1/2 Tbsp ground ginger
  • 1 Tbsp onion powder
  • 1 tsp salt
  • 1 1/2 tsp cayenne pepper
  • 2 tsp black pepper
  • 2 tsp dried thyme
  • 1 tsp ground nutmeg
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp allspice
  • 1 tsp ground cloves
  • 1 1/8 lbs wild salmon
  • brown sugar (optional)

Directions:

  1. Preheat oven to 375°F.  Combine all seasonings in a small bowl.  Mix well.  Leave about 2 Tbsp in the bowl and pour remaining jerk seasonings in a small jar with a lid for future use.
  2. Rinse salmon under running water and pat dry with a paper towel.  Coat both sides of salmon with the jerk seasonings in the bowl.  Place on a baking sheet and cook for about 16 minutes or until flaky and cooked throughout.
Serves: 3 with about 6 extra Tbsp of jerk seasoning remaining.  Enjoy!
Very flavorful.
  • Nutrition note:  Wild salmon has more omega-3s than farm-raised salmon.
  • Recipe variation:  For a sweeter version, add some brown sugar to the salmon after using the jerk rub.
 

Salmon Salad with Fruit August 21, 2011

Salmon Salad with Fruit

Jamie says:  We bought another 6 pack (of canned salmon, that is).  Here’s another delicious salmon salad recipe (in addition to the Salmon Ginger Arugula Salad I made last week).

Salmon Salad with Fruit

  • 2 cups fresh spinach (Publix)
  • 1/2 cup fresh coleslaw (Publix)
  • one 6-oz can premium boneless and skinless wild Alaskan pink salmon (Bear & Wolf, from Costco)
  • 1/2 vine-ripened tomato
  • 1/3 mango
  • 2/3 cup grapes
  • 1 Tbsp dried tart cherries (Sun-Maid)
  • 3 Tbsp Asian ginger extra virgin olive oil vinaigrette (Bolthouse Farms)

Directions:

  1. Toss spinach and coleslaw together in bowl.
  2. Drain salmon juice.  Scoop salmon on top of salad.
  3. Chop tomato and place on top of salmon.  Chop mango and add to salad along with grapes and dried cherries.
  4. Drizzle with Asian vinaigrette.

Serves: 1.  Enjoy!

Sweet and refreshing!

  • Nutrition note:  Salmon is an excellent source of vitamin D and omega-3s.
 

Salmon, Broccoli and Leek Sandwich July 24, 2010

J's Salmon, Broccoli and Leek Sandwich on Honey Wheat Bread

K’s Salmon, Broccoli, and Leek Sandwich on a Potato Bun

Kathryn says: J and I were craving salmon sandwiches.  We came up with a new combination that ended up being one of the best sandwiches I’ve ever had. I loved the taste of the fresh hot fish, cool, creamy sour cream, and salty, oily green veggies on a tender sweet potato bun. Give it a try for something delectably different. If you’re not familiar with leeks, when you bake them with olive oil they taste similar to cooked onions, but with a less slimey texture.

Ingredients (for 2 sandwiches):
-1/2 pound Fresh Alaskan wild salmon
-1/2 head of broccoli
-1/2 large bundle of leeks
-2 tbs. sour cream
-3 tbs. olive oil
-sea salt
-pepper
-2 slices tomato (K’s addition)
-2 tbs. ketchup (K’s addition)
Directions:
1. Wash and cut the broccoli and leeks.
2. Toss them in olive oil, salt and pepper in a Pyrex pan.
3. Bake for 30 to 45 minutes, until soft.
4. Bake salmon at 350 degrees for 15-18 minutes.
5. Assemble sandwich, piling on the salmon and veggies and topping with remaining ingredients.
Nutrition note: Salmon is one of the richest food sources of Vitamin D.