Sarson Ka Saag (Indian Mustard Greens)

Ingredients:

• 2 large dried red chile peppers (optional)
• 2 bunches fresh spinach, washed and chopped
• 1 bunch mustard greens, washed and chopped
• 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon cumin seeds 1
• 1/4 cup finely chopped onion
• 1/2 teaspoon ginger paste
• 2 teaspoons garlic paste
• 1/2 tomato, chopped salt to taste
• 1/2 teaspoon white sugar, or to taste
• 1/4 cup water (optional)

Instructions:

Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.

Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.

Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.

Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

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Pickled Hakurei Turnips

Ingredients:

1 bunch hakurei turnips (approximately six)
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 tea black peppercorns, crushed
3 thin slices of ginger

Instructions:

Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.

Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

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Pan Roasted Salmon with Fennel Puree

Ingredients:

Fennel:
1 large bulb fennel (about 1 pound), cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
1/4 teaspoon kosher salt, plus for the cooking water

Salmon:
2 tablespoons extra-virgin olive oil
Four 6-ounce skinless center-cut salmon fillets
3/4 teaspoon kosher salt

Salad:
1/4 cup chopped fennel fronds
1/4 cup chopped parsley
3 tablespoons Crispy Capers, recipe follows
Lemon wedges, optional

Crispy Capers:
3 tablespoons capers, drained, rinsed and dried very well
Vegetable oil, for shallow frying

Instructions:

For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.

For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.

Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.

To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.

Crispy Capers:
Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

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