My friend Michelle is a rock star! She is training for an upcoming June marathon in Hawaii and made the long trek, 15 miles to be exact, to my house – on foot! Not only that, she did so in pouring down rain and thunder and lightning. She looked adorable when she arrived (hate her) as she paced back and forth in the pouring rain in my driveway in order to cool down.
When she arrived I wanted to make sure that I had everything that she needed to properly recuperate and refuel. I decided to make my own spin on fish n chips.
I took some wild sockeye salmon ( my very favorite) and made lime rosemary pecan crusted fish and sweet potato fries. I served it along side a shaved asparagus salad. The fish was good, the sweet potatoes were just okay in my eyes but the shaved asparagus salad was the star. I’ve made it two times since!
I’ll be honest, making shaved asparagus is a labor of love. It’s tedious and I claimed that this would be the only time I’d make it, but it was so good that it became a recipe that I will make again and again. I recommend using a very sharp vegetable peel, getting thicker stalked asparagus, laying it flat on a cutting board and peel away!
For the Shaved Asparagus Salad
1 bunch fresh asparagus rinsed, stems and tips removed
2 cups arugula
¼ cup hazelnuts, roasted and roughly chopped
Shaved Pecorino Romano, for serving
3 Tbsp extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
2 tsp liquid honey
1 shallot, minced
Sea salt and freshly ground black pepper
1. Using a vegetable peeler, start from the top of the spear, and gently shave downward, to create a thin ribbon. Continue until you only have a small piece of the spear left, then run a small paring knife down the middle to separate. Slice all of the tips in half, lengthwise. (Don’t worry about being perfect; it’s meant to be rustic!) Transfer the asparagus ribbons in a large bowl and set aside.
2. Combine dressing ingredients in a jar covered with a tight-fitting lid and shake to combine. Taste to adjust seasoning. Toss asparagus with the dressing until fully coated.
4. Sprinkle the asparagus-arugula mixture with the hazelnuts and many grinds of fresh black pepper (it really adds a lot to this dish!). Top with a few shavings of Pecorino Romano, if using. Serve.
4 wild Alaskan salmon fillet
4 organic, free-range eggs (feel free to use egg whites if you wish – I did)
Juice from one lime
1 cup of chopped pecans
A few sprigs of chopped fresh rosemary
A few sprigs of chopped fresh thyme
Preheat oven to 350F
Beat eggs and pour onto small plate, add lime juice
Mix chopped pecans, rosemary, salt and pepper and pour onto a separate small plate
Place salmon (skinless side down) in egg mixture so it is coated with egg
Move to next plate and place skinless side down in nut mixture
Place with the coated side up on a non-stick baking dish
Put in oven for 15 minutes until fish easily flakes
Sweet potato fries
You will need:
- one large sweet potato
- sea salt (coarse)
- freshly ground black pepper, chunky
- good quality olive oil (not pictured)
- a peeler
- a sharp chef’s knife
- a cutting board
a large baking sheet (not pictured)
Set the oven to 450 degrees Fahrenheit.
You can either peel the potato or leave the skin on
You can rinse it in the sink as long as you dry it off very well. If it’s still wet the olive oil won’t coat the fries as well, which will lead to soggy fries.
Now, take a half of the sweet potato and cut it into large slices about 3/4 inch thick. You’ll then cut the larger slices into fries. Your fries should be 1/2 inch to 3/4 inch thick.
Sprinkle a good pinch of sea salt over them, and then apply a ton of freshly ground black pepper.
Drizzle with olive oil
Now, mix it all together on the baking sheet. Make sure you’re scooping the salt, pepper and oil from the bottom and mixing it in.
Once everything’s mixed, space out the fries on the baking sheet. Make sure they’re all evenly spaced and not touching. They’ll get soggy otherwise!
Put them in the oven for 15 minutes. Do not open the oven or fidget with them during this time. Then, take them out and flip them. I use my bare hands most of the time, but tongs work well too.
Once they’re flipped, put them back in the oven for 10 minutes. 🙂
Additional cooking tips:
- these will not turn out very crispy at all if you’re cooking anything else in the oven, or if the fries are crowded too close together. They’ll sweat instead of crisp!
- keep an eye on them because you don’t want them to get black.
Best wishes to you in your training, Michelle! See you in Hawaii!!