Farmer’s Market Box January 4th, 2024

January 4, 2024 Sandra Ruiz 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week local produce and featured farms:

Orange Bunched Carrots – Laubacher Farms
Japanese Sweet Potatoes – Fresno Evergreen
Salanova® Lettuces – Laubacher Farms
Baby Broccoli – Fresno Evergreen
Pink Lady Apples – Cuyama Orchard
Sugar Snap Peas – Tutti Frutti Farm
Gold Beets – Tamai Family Farms
Sweet Mama Kabocha Squash – Weiser Family Farms
Seville Oranges – Murray Family Farm
Sunchokes – Weiser Family Farms
Jimmy Nardello Chile Pepper – Country Rhodes Family Farm

Farmer’s Market Box Recipes

Seville Orange Marmalade

Makes 3 pints

6 Seville oranges
1 navel orange
10 cups water
pinch of salt
8 cups sugar
1 tablespoon Scotch, (optional)

Wash oranges in hot water with a scrubby brush to remove any wax. Wipe dry, and cut each Seville orange in half, crosswise around the equator. Set a mesh strainer over a bowl and squeeze the orange halves to remove the seeds, assisting with your fingers to remove any stubborn ones tucked deep within.
Tie the seeds up in cheesecloth or muslin very securely.
Cut each rind into 3 pieces and use a sharp chef’s knife to cut the rinds into slices or cubes as thin as possible. Each piece shouldn’t be too large (no more than 1/3-inch in length.) Cut the navel orange into similar-sized pieces.
In a large stockpot, add the orange slices, seed pouch, water, and salt, as well as the juice from the Seville oranges from step #1.
Bring to a boil, then reduce to a simmer, and cook until the peels are translucent, about 20 to 30 minutes. (At this point remove it from the heat after cooking them and let the mixture stand overnight, to help the seeds release any additional pectin.)
Stir the sugar into the mixture and bring the mixture to a full boil again, then reduce heat to a gentle boil. Stir occasionally while cooking to make sure it does not burn on the bottom. Midway during cooking, remove the seed pouch and discard.
Continue cooking until it has reached the jelling point, about 218ºF degrees (103ºC), if using a candy thermometer.
To test the marmalade, turn off the heat and put a small amount on a plate that has been chilled in the freezer and briefly return it to the freezer. Check it in a few minutes; it should be slightly jelled and will wrinkle just a bit when you slide your finger through it. If not, continue to cook until it is.
Remove from heat, then stir in the Scotch (if using), and ladle the mixture into clean jars. The marmalade will keep in the fridge for 2 weeks, or you can freeze it for up to 6 months.

Recipe adapted from David Leibovitz

Seville Orange Curd

1 cup sugar
6 large eggs
1/2 cup fresh Seville orange juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes.

In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the curd comes to a boil.
Remove from the heat, whisk in the butter a bit at a time. Push the curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely.
The curd will keep in the refrigerator for up to 5 days or frozen for up to 3 months.
The curd can be used as a pie filling, on toast, or waffles, or as a filling for cakes.

Curried Rice and Apple Salad

Serves 4 to 6

3 tablespoons unsalted butter
1 small onion chopped fine.
1 tablespoon curry powder
2 garlic cloves, minced.
1 ½ cups long-grain white rice
2 ¼ cups chicken broth
2 tablespoons apple juice
1 tablespoon apple cider vinegar
3 tablespoons vegetable oil
1 teaspoon Dijon mustard
1 cup pink Lady apple, peeled, cored, and finely chopped.
¼ cup chopped fresh cilantro or Italian parsley

In a saucepan, heat the butter, sauté the onion and curry for 2 to 3 minutes until the onion is softened.
Add the garlic cloves, and sauté for 30 seconds, till fragrant.
Add the rice, stir to coat, add the chicken broth and simmer for 15 minutes until just tender.
Turn the rice into a salad bowl and allow to cool slightly.
In a bowl, whisk together the apple juice, vinegar, oil, and mustard. Toss with the rice, add the apple and cilantro or parsley, and serve at room temperature. If you would like to make this ahead of time, it will keep in the refrigerator, covered for up to 3 days.

Salanova with Pink Lady Apples

Serves 4

1 bunch Salanova, washed and spun dry
3 pink lady apples, cored, and thinly sliced 
1/4 cup apple cider or apple juice
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped shallot
1/3 cup extra virgin olive oil
Salt and pepper
1 cup chopped pecans.
1/2 cup crumbled blue cheese.

Put the greens and apples into a salad bowl.
In a smaller bowl, whisk together the apple cider, sherry vinegar, mustard, shallot, and oil until thickened. Season with salt and pepper.
Toss the salad with the dressing, and garnish with pecans and blue cheese.

Roasted Japanese Sweet Potatoes

Serves 4

1-pound Japanese Sweet Potatoes, scrubbed
Unsalted butter
Salt and pepper

Preheat the oven to 400 degrees. Scrub the potatoes and prick several times with the tip of a sharp paring knife.
Roast the potatoes for 45 minutes to 1 hour, until they are tender when pinched with an oven mitt.
Remove from the oven, split open, season with butter, salt, and pepper, and serve.

Twice Baked Japanese Sweet Potato Casserole

Serves 4

1 1/4 pounds Japanese sweet potatoes, scrubbed and pierced with the sharp tip of a paring knife
1/4 cup unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 1/2 cups grated sharp cheddar cheese
1/3 cup sour cream
Salt and pepper
6 strips bacon, cooked crisp, and crumbled.

Preheat the oven to 400 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
Bake the potatoes for 40 to 50 minutes until they are soft to the touch.
While the potatoes are baking, in a skillet heat the butter, and sauté the leeks until they are translucent. Transfer to a mixing bowl.
Remove the potatoes from the oven, and slice in half lengthwise.
Remove the flesh with a spoon and turn into the bowl with the leeks.
Mash the potatoes with 1 cup of cheddar cheese, and sour cream. Taste for seasoning, adding salt and pepper as needed. Turn the potatoes into the baking dish, sprinkle the top with the remaining cheese and bacon.
Reduce the oven to temperature to 350 degrees and bake for 30 minutes, until the cheese is melted, and potatoes are cooked through.

Pepperonata

Serves 4 
This is an awesome side dish to serve with grilled Italian sausages, meats, and chicken, mix with eggs for a frittata, or serve on toasted baguette slices for a crostini shaving a bit of Parmigiano or Romano over the top.  It’s also delicious on flatbread.  

3 tablespoons extra virgin olive oil
2 garlic cloves, minced.
1 medium sweet yellow onion thinly sliced.
1/2-pound Jimmy Nardello sweet peppers, cored, seeded and thinly sliced into rings
2 tablespoons red wine
1 tablespoon tomato paste
Salt and pepper
2 tablespoons finely chopped basil.
2 tablespoons finely chopped Italian parsley.

In a large skillet, heat the oil, add the garlic and onions and sauté until the onions begin to turn translucent.
Add the peppers, wine, and tomato paste, and cook, stirring until the peppers are softened. Season with salt and pepper, stir in the basil and parsley and serve warm or at room temperature.

Beet Carpaccio Salad with Burrata

Serves 4 to 6

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar.
1/2 cup extra virgin olive oil.
1/4 cup packed basil leaves thinly sliced.
Salt and pepper
1 head Salanova lettuce, washed spun dry and separated into leaves.
2 balls burrata (if you can’t fine burrata, use fresh mozzarella)

Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce and put pieces of burrata in the center of the salad. Drizzle with the remaining dressing and serve.

Save the Greens

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced.
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons.
2 to 4 tablespoons water or broth
Salt and pepper

In a large skillet heat the oil, sauté the garlic and pepper for 30 seconds until fragrant. Add the greens, and sauté for 3 to 4 minutes until wilted.
If the skillet is dry add a bit of water or broth, to help wilt the greens.
Season the greens with salt and pepper if needed and serve warm. They are terrific beds for grilled poultry or meats.

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes

2 medium beets, trimmed.
3/4 cup (1 1/2 sticks) unsalted butter, softened.
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar.
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In an electric mixer, cream together the butter and sugar until fluffy.
Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
Dissolve the espresso powder in the water.
Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting

1/2 cup unsalted butter, softened.
One 8-ounce package cream cheese, softened.
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting.

In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar, and espresso powder. Beat until smooth.
Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.

Crostini with Carrot Pesto

Serves 6
This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.

For the Crostini

Makes about 24 pieces

One baguette sliced into1/2-inch pieces.
1/2 cup extra virgin olive oil.

Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
Remove from the oven and allow to cool.
The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Carrots

1 bunch carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano 
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini for serving.

Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—-don’t let them get too soft. Drain thoroughly and set aside.
In a small saucepan, heat the butter and sauté until the shallots are translucent, about 5 minutes. Cool with the carrots.
Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.

Carrot Top Pesto

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese.
1/2 cups extra virgin olive oil
Salt and pepper

In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
Pulse on and off to break up the garlic and nuts.
With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
Refrigerate for up to 7 days or freeze for up to 6 months.
Cook’s Notes:
1. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.

Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, to top crostini and poultry.

Add a bit of vinegar or lemon juice to make a vinaigrette.

Carrot Salad

Serves 4 to 6

1 bunch carrots, coarsely shredded
2 scallions, finely chopped, using the white and tender green parts
3 tablespoons red wine vinegar
2 tablespoons orange juice
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil. 
Salt and pepper

In a bowl, combine the carrots and scallions.
In a small bowl, combine the vinegar, juice, sugar, mustard, and oil. Season with salt and pepper.
Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

Kabocha and Potato Gratin

Serves 6

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 leeks, thinly sliced into 1/2 moons, using the white and tender green parts
1 teaspoon sugar
2 teaspoons dried thyme
Salt and pepper
1 1/2 cups heavy cream
1 cup milk
1 garlic clove minced
3 cups peeled, thinly sliced Kabocha Squash (1/4-inch thick)
1 pound Yukon gold potatoes, scrubbed, and thinly slice (about 1/4-inch thick)
Salt and a few shakes Tabasco or Frank’s hot sauce
1 1/2 cups shredded Gruyere or imported Swiss cheese.
1/2 cup grated Parmigiano Reggiano cheese.

Preheat the oven to 350 degrees and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
In a large skillet, heat the butter and oil, add the leeks, sugar, and thyme, and cook until the onions are caramelized, turning a light golden brown. Season with salt and pepper and set aside.
In another large skillet, combine the cream, milk, and garlic. Add the squash and potatoes, season with salt and some hot sauce, bring to a boil, and simmer for 7 to 10 minutes until the vegetables are almost cooked, they should be tender. Taste for seasoning and adjust.
In a small bowl, combine the cheese.
Transfer half of the potato mixture into the prepared pan. Cover with the leeks, and 1/2 of the cheese.
Cover with the remaining potato mixture, and the remaining cheese.
Cover and bake for 20 minutes, uncover, and bake an additional 20 minutes until the cheeses are golden brown and the gratin is bubbling. Allow the gratin to rest for 10 minutes before serving.

Kabocha Squash Pie

Serves 8

This delicious pie is an alternative to pumpkin pie. I would advise roasting the squash and pureeing it, then freezing it till you are ready to make the pie. You can also bake the pie, then cool, and freeze it for 1 month.

All Butter Pie Crust

Makes one 9-inch pie crust

1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling

In a large bowl, stir together the flour, salt, and sugar.
Add the butter and coat with the flour.
Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
Combine the water, cider vinegar and ice in a measuring cup.
Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated. Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
Flour a board and roll out the disc into an 11-inch round. Gently transfer to the pie plate and flute the edges of the pie crust. Refrigerate for at least 30 minutes before filling and baking.

Adapted from the Four and Twenty Blackbirds Bakery in Brooklyn

For the Squash Puree

1 kabocha squash
Olive oil

Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
Cut the kabocha squash in half, remove the seeds, brush with olive oil on the cut sides, and lay cut side down onto the baking sheet.
Cover with aluminum foil, and roast for 1 hour, or until the flesh is tender.
Remove from the oven and allow to cool.
Remove the peel and puree the squash flesh in a blender or food processor.
The puree can be served as is, with a bit of salt and pepper and butter, or you can freeze the puree until you are ready to use it.

For the Filling

6 tablespoons unsalted butter
 1 cup brown sugar
 2 tablespoons water
 1⁄2 cup heavy cream 
1⁄2 teaspoon vanilla paste or extract 
2 large eggs 
2 large egg yolks 
1⁄2 teaspoon salt 
1 2⁄3 cups kabocha squash puree 
1⁄2 teaspoon ground allspice 
1⁄2 teaspoon ground cinnamon 
1⁄4 teaspoon ground ginger 
Pinch ground cloves 
1 teaspoon molasses 
2 teaspoons fresh lemon juice 
2⁄3 cup whole milk 
2⁄3 cup heavy cream

Preheat the oven to 400°.
In a heavy-bottomed skillet, melt the butter over medium-low heat. Continue to cook; the butter will foam and then begin to turn golden, then nut brown; whisk occasionally.
When the butter is nut brown, immediately add the brown sugar, whisk, and then carefully add the water to loosen. Bring the mixture to a boil and continue simmering until a candy thermometer reads 225°F. (If you don’t have a candy thermometer, cook until the mixture smells caramelized and starts to darken.)
Slowly add the heavy cream (the mixture will bubble rapidly) and whisk until smooth. Allow to cool for at least 10 minutes. Stir in the vanilla.
Place the pie shell on a rimmed baking sheet.
In a separate bowl, lightly whisk the eggs and yolks together with the salt. Set aside. In the bowl of a food processor fitted with the blade attachment, blend the pumpkin puree with the allspice, cinnamon, ginger, cloves, molasses, and lemon juice until smooth. With the machine running on low, stream the brown-butter butterscotch through the food processor’s feed tube and process until combined. Stream in the egg mixture, followed by the milk and cream; blend until smooth, stopping once or twice to scrape down the sides with a rubber scraper.
Strain the filling through a fine-mesh sieve into a separate bowl, pressing through with a rubber scraper. Pour into the pie shell.
Bake on the middle rack of the oven for 15 minutes, rotating 180 degrees lower the temperature, and bake another hour, until the pie edges are set and slightly puffed, and the center is set. Let to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.
The pie can be refrigerated for up to 2 days.

Roasted Kabocha and Salanova Salad

Serves 4 to 6

For the Squash

1 kabocha squash—peeled, seeded and cut into 1-inch-thick wedges. 
1/4 cup pure maple syrup 
1/4 cup extra-virgin olive oil 
2 teaspoons dried thyme
Salt and pepper

Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
In a bowl, combine the squash wedges, maple syrup, oil, thyme, salt, and pepper.
Spread onto the baking sheet, and roast for 20 minutes. Turn the squash and roast another 20 minutes, until tender. The squash can be cooled and refrigerated overnight. Reheat before serving.

For the Salad

1 bunch Salanova, washed, spun dry and chopped
2 scallions, finely chopped using the white and tender green parts
1 pink lady apple, cored, and thinly sliced
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
Salt and pepper
1/2 cup pomegranate arils

In a salad bowl, combine the dandelions, scallions, and apple.
Dress with oil and vinegar, season with salt and pepper and plate the salad.
Top with the squash wedges, and sprinkle with pomegranate arils.

Cook’s Note:  Sometimes large winter squash can be difficult to cut open. Pierce the flesh with the tip of a paring knife, and then microwave for a few minutes on high power to soften the skin.

Sunchoke Bisque

Serves 6

2 tablespoons unsalted butter
1/2 cup onion, finely chopped
2 teaspoons finely chopped thyme
3/4-pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives.

In a Dutch oven, heat the butter, sauté the onion and thyme, until the onion is softened.
Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
Serve the soup garnished with chives.

Sunchoke ‘Hummus’

Serves 4 to 6

1-pound sunchokes scrubbed
1/2 cup extra virgin olive oil
2 tablespoons finely chopped rosemary.
4 garlic cloves sliced.
Salt and pepper

Put the sunchokes into salted water to cover and bring to a boil. Boil until tender, about 15 minutes. Drain thoroughly and put into a food processor.
While the sunchokes are simmering, in a large skillet, heat the oil, add the rosemary and garlic, and sauté until the garlic is translucent and fragrant. Cool a bit.
Pulse the sunchokes on and off in the food processor to break them up.
With the machine running, pour in all but about 2 tablespoons of the garlic rosemary oil, until the sunchokes are pureed. Season with salt and pepper.
Transfer to a serving bowl, and drizzle with the remaining oil. Serve with vegetables, pita chips, baguette slices or crackers.

Orzo with Sugar Snap Peas and Pancetta

Serves 4 to 6

One pound orzo cooked 2 minutes short of al dente saving some of the hot pasta water.
3 tablespoons extra virgin olive oil
¼ pound finely chopped pancetta (or thick cut bacon)
½ cup finely chopped onion
1/3-pound sugar snap peas, strings removed, and cut in half.
2 tablespoons unsalted butter
½ cup grated Parmigiano Reggiano
Salt and pepper

In a large skillet, heat the oil, add the pancetta, and cook until the pancetta is crispy.
Add the onion and snap peas and sauté till the onion is translucent, and the peas are bright green.
Add the hot drained pasta to the skillet, stir in the butter, and ¼ cup cheese. Add a bit of the hot pasta water to make a creamy sauce.
Season with salt and pepper and serve garnished with the remaining cheese.

Roasted Salmon with Sugar Snap Peas

Serves 4

¼ cup extra-virgin olive oil
2 garlic cloves, finely grated or minced
1 teaspoon garam masala
2 pounds salmon fillets
salt and black pepper
2 medium red onions
½ pound sugar snap peas, strings removed and cut in half 
Lemon wedges for serving.
½ cup chopped fresh cilantro or mint leaves

Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon of oil, garlic and garam masala. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
Cut the onions in half and slice into ¼-inch-thick half-moons.
In a large, nonstick ovenproof skillet, heat 2 tablespoons of oil over high heat. Add the fish, skin-side down if there’s skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned side up. (Don’t sear the other side; the salmon will finish cooking in the oven.)
Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes.
Put salmon, browned side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
Squeeze lemon juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions, and add more salt and lemon juice, if needed. Serve the salmon, with the lime wedges on the side.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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