Wickedly Wonderful: Salmon Martini

Last week, I taught the long-postponed last of three private classes to some of the cast and staff of the show Wicked. I don’t normally teach on weekends, and I very rarely teach private classes, but this class was pure delight for me. Sometimes, you just have to break your own rules.

I would have loved them even if they didn’t applaud every time I spoke, really. I would have loved them even if they weren’t an incredibly diligent, hard-working group. (They did not get where they are by sitting on their tushies). I would have loved them for being the kind, fun and interesting people they are.

By Broadway standards, our third class had a curse hanging over it. It was first scheduled for last August — yes, a year ago– but Hurricane Irene intervened. We were finally able to reschedule the class for January 22nd (a date that is difficult for me to even type) but then this happened. Finally, after putting nine people’s schedules together, plus coordinating with ICE (Institute of Culinary Education), we were able to schedule the class for July 29th.

And so I learned that, no matter how often you hear it, things don’t necessarily happen in threes. I also learned I do not have a Wicked curse. In fact, my students made a meal that would blow those striped socks right off the wicked witch and have her pirouetting in a field of poppies with giddy delight.

Here’s what they whipped up during class:

Salmon Martini Appetizers This is a great party dish– it is whimsical looking, simple to make, mistake proof and light enough for a first course but rich and luscious enough to seem special. The recipe is at the end of the post. (Unfortunately, I can’t give you a close-up shot of the very cool looking martinis, because we were too busy cooking and having fun to stop for photography).

Minted Shrimp and Mango Summer Rolls

Everyone in the class rolled at least one summer roll after Debralee and Jonathon prepped the vegetables and shrimp

Frisee and Roasted Beet Salad with Blue Cheese Dressing

Raw Corn, Tomato and Basil Salad Click to get the recipe for this incredibly easy summer salad

Greg, Gregory and Mary Beth made the corn salad a family affair

Zucchini “Pasta” On a busy weeknight or for company, this is a summertime staple you won’t want to miss. For long thin julienne strands,    use a julienne peeler like this one from my friends at OXO.

Zucchini Pasta, courtesy of Debralee and Jonathon

Jonathan and Debralee with their Zucchini Salad

Pan Seared Duck Breast with Blackberry Shallot Sauce Lean duck breast is easy to cook– and satisfies a meat-eater’s carnivorous cravings.

We made not one, but two desserts:

Blueberry Crisp with Mascarpone Topping

Teri’s Ginger-Peach Strudel with Pistachios

Teri (and the rest of the class) learned to work with filo dough to create this Ginger Peach Strudel with Pistachios

If you would like me to post any of the recipes listed above, simply write in on the comments section below and let me know which one(s) you’re interested in.

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Salmon Martini

Makes 8 servings

24 ounces salmon filet

3/4 teaspoon salt, divided

3/4 cup finely diced avocado

2/3 cup finely chopped cucumber

2/3 cup finely chopped red bell pepper

1/3 cup finely chopped green onions (scallion)

1/4 cup fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 teaspoon freshly ground black pepper

Garnish:

8 cherry tomatoes

8 small cubes of avocado, about a scant 1/4-inch

1. Preheat the oven to 425ºF. Coat a baking sheet with cooking spray.

2. Sprinkle salmon with 1/2 teaspoon salt and roast 10-12 minutes or until firm but just cooked through. Remove from the oven, cool 10 minutes then chill 15 minutes. Remove skin from the salmon and cut or flake into small pieces, about 1/4-inch. Combine the salmon, avocado, cucumber, bell pepper, onions, lemon juice, olive oil, remaining 1/4 teaspoon of salt, and pepper in a bowl; toss well. Taste, and add salt and pepper as needed. Divide mixture among the eight martini glasses.

3. To garnish, with the tip of a sharp knife cut out the core of the cherry tomatoes and insert the avocado cubes. Stick a long tooth pick through each tomato and rest on the rim of the martini glass.