I used to be lately requested what excites me about cooking now that spring is underway. My reply wasn’t a particular recipe, however moderately, the sensation I get from discovering new methods to prepare dinner with seasonal ingredients. Whereas I’ve my repertoire of go-to recipes, fundamental preparations, and no-cook concepts, I wish to spend time this season exploring new methods of bringing pleasure to my cooking. And I’m letting my cookbook assortment cleared the path. The brand new cookbook I’m particularly excited to dive into is Chef Abra Berens‘ newest: Pulp. And the recipe that’s really blown me away (and that I’ll be making all spring lengthy) is this easy poached salmon with gingered apricots.
However readers, this isn’t simply any outdated poached salmon dish. Whereas I consider fruit as extra of a snack, as a part of my proclamation to rejoice seasonal elements, I’m following Berens’ lead and showcasing it because the star of candy and savory recipes alike.
It’s an method to cooking that blends effectively with the convenience and simultaneous magnificence of the season. Berens’ new cookbook highlights each the simplicity of cooking with the seasons and the innovation to be present in leveraging a brand new approach. And on the core of all of it is a cautious, well-attuned understanding of taste—how an ingredient so simple as an apricot or berry can elevate and rework a recipe.
We chatted with Berens about her favourite taste pairings, how to decide on the perfect piece of fruit each time, and why this easy poached salmon recipe is ideal for any weeknight.
How would you describe your cooking and food philosophy and how has it influenced recipes like this one?
My cooking and food philosophy is ingredient-focused. I like familiar combinations and adding a gentle twist that feels interesting but not forced or out of left field. And ideally, I want my recipes to be efficient so that you have energy after cooking the meal to sit and enjoy it without a mountain of dishes.
For this recipe, I wanted to showcase the delicate flavor of apricots by poaching them, which is also handy because it can be done in advance. Then the bok choy and salmon are steamed at the same time for ease and efficiency.
What was your process for developing this recipe?
I tend to develop recipes by tasting the primary ingredient that I want to showcase and thinking about flavor combinations that would complement it. The combination of flavors for this dish—ginger, chili, salmon, and bok choy—are inspired by Thai cuisine but pulled together to highlight the apricots.
What makes this recipe your go-to?
I love this recipe because it meets all my requirements for a dish. It is super tasty while still being light, it feels a touch out of the ordinary by featuring apricots in such a savory application, and it is easy and efficient enough to achieve as a midweek meal.
Can this recipe be made with minimal tools?
Both the apricots and the chili oil can be made in advance so the final cooking is in one pan. I tried making it by poaching all of the ingredients in the same poaching liquid as the apricots and that didn’t pan out. One of my goals is to be sure that if a recipe has extra steps or pans, it is really worth it. This is one of those cases.
Is there a kitchen tool you recommend we have to make this dish?
I love a steamer basket. It is not fancy, inexpensive, and pretty old school. But I have been steaming more and find that it keeps the flavors very delicate, which often pairs well with a very flavorful condiment.
What are your favorite standout ingredients in this recipe?
The apricots and bok choy. I was surprised by how well they paired together. They share a subtle sweetness and vegetal quality that really worked.
What are some ingredient swaps to know about?
I love that this dish is free of most allergens. If you don’t eat fish, I would substitute chicken breasts or tofu. If you don’t have apricots, I would use peaches or even plums.
We love a good cooking hack. What techniques make this recipe special?
It isn’t really a hack, but I rely on super flavorful condiments to make simply prepared dishes super tasty. In this dish, the chili oil and flavors in the poaching liquid add a ton.
Can you share any quick tips for choosing the best seasonal produce?
Fruit tells you when it is ready. It should look appealing, it should smell great, and be generally inviting. That’s the first step. The second is that even the most scrutinized fruit can be disappointing. I find that either cooking or adding some sweetness or acid can salvage a disappointing piece of fruit. The cooking concentrates the flavor. Acid, like citrus or vinegar, lifts the existing flavor. Sweetness, adding sugar or honey, will mimic the sweetness found in a perfect piece of fruit when it is naturally lacking.
What do you hope people feel or learn when they make one of your recipes?
I hope that readers feel confident after cooking one of my recipes. I write these recipes to have a bit of flexibility in them, so if you don’t have apricots (for example) you feel confident swapping in another fruit. I also hope that once making this recipe, readers will feel confident steaming salmon and bok choy even when not following this recipe. That poached fruit, chili oil, or steamed salmon will become part of the repertoire.
What other recipes from your book do you think readers should cook first?
I love the rum plum clafoutis recipe because it is so simple and so good and can be made with a variety of fruit—cherries, cranberries, rhubarb, or even blueberries. I also hope people make the brined cherries and salty snacks. It is such a surprising combination of flavors and is perfect for summertime happy hours!
Scroll on for the recipe for Abra’s Ginger Poached Apricots and Salmon, and if you make this poached salmon, be sure to leave a rating and comment below.
Pulp: A Practical Guide to Cooking with Fruit by Abra Berens, © 2023. Published by Chronicle Books. Photographs © EE Berger.
Description
A easy salmon recipe full of taste due to ginger poached apricots and chili oil.
- 2 cups dry white wine
- 1 orange (about 3 oz [90 ml]), zest and juice
- 1 lemon (about 1.5 oz [45 ml]), zest and juice
- 2 inches of ginger, peeled
- 2 entire star anise pods
- 2 inexperienced cardamom pods
- 2 kilos of apricots, halved and pits eliminated
- 1/4 cup impartial oil
- 2 tablespoons of chili flakes
- 4 salmon fillets (about 4 oz [120 g] every), pores and skin eliminated
- Salt
- 4 to 6 child bok choy (about 11/2 lb [680 g])
- In a medium pot over medium warmth, carry the wine, orange zest and juice, lemon zest and juice, ginger, star anise, and cardamom to a simmer. Add the apricots and poach till tender, about 4 minutes. Take away from the warmth and let cool within the poaching liquid.
- In a small frying pan, warmth the impartial oil over excessive warmth for about 30 seconds. Take away from the warmth and add the chili flakes. Steep for 10 minutes.
- In a big pot fitted with a steamer basket, carry 3 in [7.5 cm] of water to a speedy boil. Season the salmon throughout with salt. Switch fastidiously to the steamer basket. Steam, lined, for five minutes. Add the bok choy and steam for 4 minutes extra.
- To serve, place a fillet of the fish on a plate subsequent to a few bok choy. High with a number of poached apricot halves and drizzle throughout with the chili oil.
- Prep Time: quarter-hour
- Cook dinner Time: 20 minutes
- Class: Dinner
Key phrases: salmon, apricots, ginger, chili oil
