And that's no truer than in the cooking world. Often times, amateur chefs preparing a full-course meal might be tempted to make everything ahead, or depending on who they are, make everything at the last minute. Probably not the best idea, especially if you want everything to taste right, but who's to say. Well now we have a clue, Susan Spungen, who is a cook, food stylist and author came by Tonia's Kitchen with her new cookbook Open Kitchen: Inspired Food for Casual Gatherings. Susan told Tonia that what makes her cookbook unique, was the notes that she gives on not just what to make, but when to make it. Susan says she breaks down her recipes into parts so you know you can make one component a week before you plan on serving it, and then another part right before it's dinner time. It's a fresh take on a book of recipes.
FOR THE PICKLED MUSTARD SEEDS:
- ½ cup yellow mustard seeds
- 1 cup water
- ¾ cup white wine vinegar or cider vinegar
- ¼ cup sugar
- 1½ teaspoons salt
FOR THE SALMON:
- 2 clementines, peeled and sectioned
- 2 blood oranges
- 1 Cara Cara orange (or ruby red grapefruit)
- 2 pounds skinless salmon fillet
- 2 teaspoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons salt
- Freshly ground black pepper
- 1 cup lightly packed fresh herbs, such as parsley, dill, chervil and mint
- To make the pickled mustard seeds: Heat a small saucepan over high heat. Add the mustard seeds and toast until fragrant, about three minutes. Add the water, vinegar, sugar and salt. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the seeds are soft and plump and most of the liquid has been absorbed (it still should be spoonable), about 20 minutes. Transfer to a bowl to cool.
- To make the salmon: Peel both oranges with a knife, removing all of the white pith. Cut crosswise into slices. If using grapefruit, cut out each section, leaving the membrane and pith behind.
- Preheat the oven to 230°C. Line a large baking sheet with foil.
- Place the salmon on the prepared baking sheet and rub with the oil. Mix the cumin, coriander, paprika, salt and pepper to taste together and rub all over the salmon, making sure the top is well coated first.
- Roast for 12 to 15 minutes (depending on thickness), for medium, or to desired doneness. Using two large spatulas, carefully transfer the fish to a serving platter, top with ¼ cup pickled mustard seeds, the citrus and the herbs.
