“Again?” he laughed when I told him I bought another one and had to use it this weekend. A Groupon, that is. We spent our rare free day doing our favorite things we hadn’t done for a while because of a busy summmer and these little things felt like comfort food, an old blankie. After Ikea, we made our way to Pike Place Market to get our Groupon’s worth of seafood. And it’s a good thing we love our seafood because we were going to have to eat all four pounds of it up fast. This reminds me of the time we had what felt like fifty pounds of mushrooms to eat up in a few days. This time it was two pounds each fresh salmon and mussels. Jin spent the next three hours putting together my new, long-needed dresser from Ikea (which automatically put him in first place as the best boyfriend of the..forever) while I traded him a homecooked meal. First, I had to satisfy my baking itch with a blueberry zucchini loaf (which I’ll post later) then started the main course, Thai Curry Mussels and rustic bread from Three Girls Bakery. It was worth every hour of cooking! The meal itself…and the bread? You know it’s some good bread when you sacrifice cutting up the roof of your mouth to eat the crusty bread leftovers. The next day I made lemon butter garlic salmon with roasted summer veggies and we used up the rest of the loaf. For the final meal I wanted to try something out of the ordinary and whipped up some Greek! Random, I know. Salmon kebabs with a Greek salad and some delicious pita with tzatziki sauce. And I’ll let you in on a little secret where you can find some of that good sauce.
Come to think of it we were clearly not discriminating and celebrating diversity this weekend through food. We realized by the end of the weekend we’d had Indian, Thai, Vietnamese, Japanese, Greek and Spanish, phew! That was a mouthful, literally. Sharing the recipes below!
Below are the recipes for these delicious dishes. And as always, I encourage scooping up more or less ingredients according to your jumping tastebuds!
Thai Curry Mussels
2 13.5-ounce cans unsweetened coconut milk
3 teaspoons Thai red curry paste
1/2 cup (packed) fresh Thai basil leaves
2 stalks lemongrass, trimmed, coarsely chopped (about 1/3 cup)
1/4 cup fresh lime juice
2 tablespoons fish sauce (I use Three Crabs)
2 tablespoons sugar
2 pounds mussels, scrubbed, debearded
2 plum tomatoes, diced (about 1 cup, I added extra kinds of veggies to mine)
Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. Boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add veggies and cook until tender over low-medium heat. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop basil and toss with mussels.
Serve mussels with lime wedges and crusty bread to sop up the sauce, yumm…
Lemon Butter Garlic Salmon
1 pound salmon
1 1/2 tablespoons lemon zest
1 large garlic clove, chopped
1/4 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted or olive oil (which is what I used with a splash of melted butter)
For sauce: Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
For salmon, You can grill this but I cooked it indoors since we don’t have a grill yet:
Heat large saute pan over medium-high heat.
When hot, add 1-2 tablespoons of olive oil and 1 tablespoon of unsalted butter. When the butter melts completely into the olive oil, add the salted and peppered salmon fillets, flesh side down. Watch the salmon closely. You do not want to overcook it. Cook about 4-6 minutes per side. Sprinkle on zest and top with sauce.
Greek Salmon Kebab
1 lemon (extra for garnish)
1 clove garlic
1 pound salmon
salt and pepper to taste
2 tablespoons fresh thyme
2 tablespoons fresh oregano
2 tablespoons olive oil
Tzatziki sauce (homemade or you can see below on where to find some)
Marinade salmon in a zip lock bag with above ingredients for 30 minutes or longer. Cut salmon into large chunks and slide them onto skewers (if using wooden, you’ll need to soak them in water for about 20 minuts to avoid scorching). Grill on medium-high for about 8-10 minutes or broil on high.
You can use as much of each veggie as you’d like:
Cucumber, tomato, kalmata olives, artichoke, red pepper, red onion
1 tablespoon red wine or balsamic vinegar
Chop up veggies. Toss with oil, vinegar, juice of lemon, and season with salt and pepper to taste.
Serve with pita and tzatziki sauce on the side. I got mine at Trader Joe’s which is tasty and super simple if you don’t prefer to go the homemade route. Enjoy!