Page 80 - Food Network (January 2020)
P. 80
weekend
cooking
FLAXSEED-CRUSTED BRUSSELS SPROUTS, GLUTEN-FREE LEMON
SALMON WITH A GRAPE APPLE AND CHEESECAKE SQUARES
AND WALNUT SALSA BROWN RICE SALAD ACTIVE: 25 min l TOTAL: 3 hr l MAKES: 24
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 ACTIVE: 15 min l TOTAL: 15 min
CRUST
SERVES: 4 to 6
½ cup raw cashew pieces
1 cup walnut halves
4 skin-on salmon fillets (6 ounces each), ¼ cup plus 2 tablespoons extra-virgin 2 cups almond flour
pin bones removed olive oil 1 teaspoon ground ginger
2 tablespoons dijon mustard ¼ cup plus 2 tablespoons apple cider Kosher salt
Kosher salt and freshly ground black pepper vinegar 3 tablespoons unsalted butter, melted
2 tablespoons ground flaxseed Juice of 1 lemon 1 tablespoon raw honey
8 tablespoons extra-virgin olive oil 2 teaspoons dijon mustard
2 tablespoons red wine vinegar 2 tablespoons grated fresh ginger FILLING
1 tablespoon raw honey Kosher salt and freshly ground black pepper 3 8-ounce bricks cream cheese,
3 cups seedless red grapes, halved 4 cups Brussels sprouts at room temperature
½ cup chopped fresh flat-leaf parsley 1 Granny Smith apple, unpeeled, cored 1 cup sour cream
2 scallions, thinly sliced and thinly sliced ¾ cup raw honey
1 cup cooked brown basmati rice, Grated zest of 3 lemons
1. Preheat the oven to 350˚. Place the at room temperature ¼ teaspoon kosher salt
walnuts on a sheet pan and cook until 2 tablespoons finely chopped fresh 5 large eggs
lightly toasted, about 8 minutes. Transfer flat-leaf parsley 1 teaspoon vanilla extract
Lemon zest (optional)
the walnuts to a cutting board and when
cool enough to handle, roughly chop and 1. In a large bowl, whisk together the
set aside. olive oil, vinegar, lemon juice, mustard 1. Preheat the oven to 350˚. Make the crust:
2. Increase the oven temperature to and ginger. Season with a pinch of salt and In a food processor, pulse the cashews until
400˚. Line a sheet pan with foil. Using a twist of black pepper. they become a fine crumb, about 10 times.
paper towels, pat the fish fillets dry. Evenly 2. To shave the Brussels sprouts, use a Add the almond flour, ginger and a pinch of
coat each salmon fillet with ½ tablespoon food processor fitted with the slicing blade, salt and pulse a couple times to combine.
of the mustard. Season the fillets on all a mandoline or a very sharp knife and a Pour this mixture into a medium bowl, add the
sides with salt and pepper and then sprinkle steady hand. Add the shaved Brussels melted butter and honey and stir with a fork
½ tablespoon of the flaxseed on top of each sprouts to the bowl with the vinaigrette. to combine until it resembles coarse meal.
piece of fish, gently pressing them into the 3. To the shaved Brussels sprouts, add the Press the mixture evenly onto the bottom of
flesh. Place the fish on the lined sheet pan apple, brown rice and parsley and toss a 9-by-13-inch baking pan. Bake until light
and drizzle each fillet with 1 tablespoon together. Taste and add salt and pepper golden brown, about 15 minutes. Set aside.
of the olive oil. Transfer to the oven and if needed. 2. Reduce the oven temperature to 300˚.
Make the filling: In a stand mixer fitted
bake until the fish reaches an internal
with the paddle, beat the cream cheese on
temperature of 125˚, about 10 minutes.
medium-high speed until smooth, 2 minutes.
3. Meanwhile, in a medium bowl, whisk
Mix in the sour cream, honey, lemon zest
together the remaining 4 tablespoons
and salt on medium speed, scraping the side
olive oil, the vinegar and honey. Season Find these
with a pinch of salt and a twist of recipes and of the bowl, until smooth, 2 minutes. With
black pepper. Add the walnuts, grapes, more feel- the mixer on low speed, add the eggs one at
parsley and scallions and toss together. good food a time. Add the vanilla and mix to combine.
4. When the fish is done, remove it from in Michael’s 3. Pour the batter onto the crust. Bake until
the oven, top each piece with a generous new book, it begins to brown around the edges and the
amount of salsa and serve. Fix It with center is set, about 1 hour. Let cool slightly.
Food ($30, While warm, slice into 24 squares, then cover
Clarkson with plastic wrap and chill until cold. Garnish
Potter). with lemon zest, if desired, and serve chilled.
Store for up to 3 days covered in the fridge.
74 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020
