{"id":2651,"date":"2014-11-11T06:59:37","date_gmt":"2014-11-11T06:59:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2651"},"modified":"2014-11-11T06:59:37","modified_gmt":"2014-11-11T06:59:37","slug":"spicy-salmon-paprika-sweet-potatoes-radish-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2651","title":{"rendered":"spicy salmon, paprika sweet potatoes, radish greens"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/11\/sockeye_fillet.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2653\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/11\/sockeye_fillet.jpg\" alt=\"sockeye_fillet\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This was one of the most beautiful pieces of salmon I had ever seen in\u00a0my kitchen, and tonight I believe\u00a0we were able to honor this noble fish as\u00a0one of the most perfect salmon entr\u00e9es I have ever\u00a0enjoyed. \u00a0The <a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2011\/06\/03\/the-minimalist-four-spice-salmon\/?_r=0\">simple, excellent recipe<\/a>\u00a0is\u00a0from\u00a0Mark Bittman, and it was published in the Times\u00a0over three years ago. \u00a0The roasted sweet potato recipe (which includes only the tubers,\u00a0olive oil, salt, paprika) is of the most extreme simplicity, and totally inspired. \u00a0The greens (peppery radish leaves) are something normally discarded as soon as they arrive in the kitchen, but they are among my favorites.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/11\/salmon_sweet_potatoes_radish_green.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2655\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/11\/salmon_sweet_potatoes_radish_green.jpg\" alt=\"salmon_sweet_potatoes_radish_green\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>a fillet of wild Sockeye salmon (previously frozen) from Whole Foods (and very attractively priced\u00a0today), which I first skinned, then seasoned with salt and pepper, rubbed with a mixture of ground coriander seeds, ground cloves, ground cumin, and grated nutmeg, fried over medium-high heat in an enameled, cast iron pan for about 3 minutes on each side, removed from the pan, and, while allowed to rest for a couple minutes, covered with a squeeze of fresh lemon juice and a bit of olive oil (it was as delicious as it looks here &#8211; maybe even more so)<\/li>\n<li>Japanese sweet potatoes from\u00a0from Norwich Meadows Farm, scrubbed and cut\u00a0into large chunks, tossed in a bowl with olive oil, salt, and pepper, then spread onto a trusty, well-seasoned <a href=\"http:\/\/www.pamperedchef.com\/shop\/Stoneware\/Stoneware+Large+Bar+Pan\/1445\">Pampered Chef<\/a> ceramic oven pan and roasted for about 45 minutes (ending up slightly crispy on the outside, almost creamy on the inside)<\/li>\n<li>radish greens from Norwich Meadows Farm, wilted with olive oil in which\u00a0a halved garlic clove from Norwich Meadows Farm\u00a0had been allowed to sweat for a bit, seasoned with salt, pepper, and a bit more olive oil<\/li>\n<li>the wine was a fine California red, <a href=\"http:\/\/www.chelseawinevault.com\/red-wine\/chalone-vineyard-pinot-noir-monterey-county-2012\">Chalone Vineyard Monterey County 2012 Pinot Noir<\/a><\/li>\n<\/ul>\n<p>***<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was one of the most beautiful pieces of salmon I had ever seen in\u00a0my kitchen, and tonight I believe\u00a0we were able to honor this noble fish as\u00a0one of the most perfect salmon entr\u00e9es I have ever\u00a0enjoyed. \u00a0The simple, excellent recipe\u00a0is\u00a0from\u00a0Mark Bittman, and it was published in the Times\u00a0over three years ago. \u00a0The roasted sweet &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2651","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2651"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2651\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}