Strawberry Fresca Smoothie

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Strawberry Fresca Smoothie
by Dave Cruz
Simple Feast

Makes 1
1 hour total time
10 minutes active time

We change smoothies from season to season at my restaurant, Little Gem, based on what fruits are available. This one gets its body from using both frozen and fresh strawberries, plus a little chia pudding.

Ingredients

Chia Pudding
2 teaspoons chia seeds
¼ cup plus 1 tablespoon almond milk

Smoothie      
8 medium strawberries
1 medium strawberry, frozen
1 ½ tablespoons lemon juice, freshly squeezed
2 teaspoons lime juice, freshly squeezed
2 teaspoons agave syrup

Directions
To Make the Chia Pudding

Put the chia in a small bowl or ramekin and whisk in the almond milk. Refrigerate for until thickened, about 2 hours.  The chia pudding can be made up to 2 days ahead.

To Make the Smoothie

Put the chia pudding and the remaining ingredients in a high-powered blender and blend until smooth. Serve immediately.

Dave Cruz is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

Equipment
Blender
Citrus press (juicer)
Small whisk

 

Pan Seared Salmon with Sweet Corn Tomato Relish

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Pan Seared Salmon with Sweet Corn Tomato Relish
Dave Cruz

Serves 4
50 minutes total time
50 minutes active time
Intermediate

You’ll like the juxtaposition of the sweet and acidic flavors in the vinaigrette and relish, which enlivens the salmon. The vinaigrette can be used for other seafood, such as shrimp.

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Ingredients

Honey Citrus Vinaigrette
1 lemon
1 orange
2 ½ teaspoons honey, preferably wildflower
¾ cup extra-virgin olive oil
½ teaspoon kosher salt

Sweet Corn and Cherry Tomato Relish
3 ears corn, preferably sweet yellow
1 lime
3 ½ tablespoons avocado oil
9 ounces cherry tomatoes, halved
1/3 cup thinly sliced red onion
Maldon salt

Salmon
4 salmon fillets, (5 ounces each) preferably Wild King Salmon
Kosher salt
3 ½ tablespoons avocado oil
Cilantro leaves
Freshly ground black pepper
Maldon salt

Directions

For the Vinaigrette

Juice the lemon and orange into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by half, about 7 minutes Transfer to a high-powered blender and add the honey. Measure the oil into a liquid measuring cup. Slowly with the blender running on medium-low speed add half of the oil in a steady stream. Increase the speed to high and, still in a steady stream, add the remaining oil and the salt. Makes about 1 cup of honey citrus vinaigrette. The vinaigrette can be refrigerated for up to 1 week, but should be brought to room temperature and re-blended before using.

For the Relish

Shuck the corn and cut the kernels from cobs using a corn kerneler or knife. Transfer the corn and any liquid to a medium bowl. Scrape the cobs to extract any remaining liquid.

Using a rasp grater, zest the lime and then juice the lime.

Heat the avocado oil in a medium sauté pan over medium heat. Add the corn and cook, stirring often until the corn is cooked through, about 3 minutes. Remove from the heat and stir in the tomatoes and sliced onion. Season to taste with lime zest, lime juice and Maldon salt.

For the Salmon

Line a plate with paper towels.

Season each salmon filet with salt.

Heat a film of the avocado oil in a large sauté pan over high heat until wisps of smoke begin to appear. Test the oil by taking one of the fish fillets and gently (away from your body) drag it through a couple of inches of the oil. If the fish sticks at all, wait 30 to 40 seconds and try again in a different part of the pan. When the fish portion moves freely when dragged, gently release it in the oil, letting it fall back end to front end, away from your body. (This will keep any splatter away from you.) Add the remaining fillets in the same manner, lower the heat to medium to medium-low as needed, and cook until well browned, 3 to 5 minutes. Using a thin spatula, carefully flip the fillets over and cook for 1 to 2 minutes for medium rare, or longer as preferred. Transfer to the paper towels to drain.

To Serve

Using a slotted spoon, divide the relish among the plates, put a salmon fillet on top of each, and drizzle with the vinaigrette. Top with the cilantro leaves, and season with pepper and Maldon salt.

Equipment
Citrus press (juicer)
1 cup liquid measuring cup
Blender
Corn kerneler
Rasp grater
Medium sauté pan
Large sauté pan
Thin spatula
Slotted spoon