Ingredients
Pilaf
- 2 tbsp Flavorful olive oil
- 1 Bunch of scallions, chopped and separated in 2 piles (white for cooking, green for garnishing)
- 3/4 cup Raw, shelled pistachios, chopped
- 1 1/2 cups Bulgur wheat
- 3/4 cup Dried California apricots, chopped
- 3 Bay leaves, bruised
- 1/2 tsp Cinnamon
- Generous pinch Saffron threads
- 2 cups Vegetable or chicken broth
- 1 cup Flavorful white wine (Sauvignon Blanc or Chardonnay)
- To taste Salt, if needed
- 4 Fresh wild salmon filets or steaks, rinsed and patted dry
Salmon Rub
- 2 tbsp Brown sugar
- 1/2 tsp Salt
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1/2 tbsp Canola or olive oil (to coat the griddle or grill)
Grilled Salmon on a Bed of Apricot-Pistachio Pilaf
Meal: Dinner
Cuisine: Moroccan
Ingredient: Seafood
Season: Summer
Contributor: Slow Food USA - Table Talk Recipe Contest
Directions
4 SERVINGS
Recipe Contributor: Claire Beorn, Slow Food USA Table Talk Recipe Contest, 2nd Place
Category: Slow Food Done Fast
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
Pilaf
- Choose a heavy sauté pan or low-sided saucepan with a tight-fitting cover, and heat the olive oil in it over a medium flame. Add the white parts of the scallions and the pistachios, and sauté them for about 1 minute.
- Turn the flame up to medium-high heat, and add the bulgur wheat. Sauté for about 2 minutes to toast the wheat.
- Add the bay leaf, cinnamon, and saffron. Sauté for about 30 seconds to release the flavors of the spices, and then add the apricots, broth, and wine.
- Taste the liquid for saltiness, adding seasoning if needed, and then reduce the flame to low and cover. The pilaf will be done in 15-20 minutes and, unlike rice, it will forgive you if you uncover the pan. Check the pilaf for doneness after 15 minutes, and turn it off as soon as it’s tender! It will keep just fine off of the heat. While the pilaf is cooking, grill the salmon.
Salmon
- I use the freshest salmon I can get, dab it lightly with olive oil, and then rub it with the simple mixture of brown sugar and the spices listed in the ingredients (quantities may be adjusted to suit your taste). The simple rub ensures that the flavor won't overwhelm the delicate pilaf. If you're using filets, don't bother to put rub on the skin.
- To grill our fish, we use a domed stovetop grill. It sits in a water-filled ring, so the steam from the ring will supply indirect heat while the grill browns the fish and crisps the skin. We think it’s the absolute best (fastest and easiest) way to cook salmon filets, so my grilling directions are for that (you could also cook your salmon on a griddle, grill it outdoors, or broil it if you prefer).
- Oil the grill lightly, and heat it over a medium flame until it just begins to smoke (about 2 minutes). Place the salmon on the grill, skin side up, cover with a wok lid to capture the steam, and don’t lift the lid for about 5 minutes if cooking substantial filets (less cooking time needed if you’re using thin steaks).
- Lift the lid, and turn the salmon. Use your judgment about whether the fish needs more cooking. If it does, cover the grill again; if not, leave the cover off. I consider the fish done when I can push lightly on the top of the fish and feel the flesh just beginning to separate into what would be flakes if I were to cook it more. Don’t overcook!
- To serve, spoon a generous serving of the pilaf onto each plate (removing the bay leaf), and center a filet on each. Garnish each assembled portion with a sprinkle of the reserved green parts of the scallions. Accompany this dish with a bright, fruity, white wine and perhaps some chilled orange-fleshed melon (to keep with the Middle Eastern and Moroccan themes of the dish).
The Story Behind the Recipe: A native rural Californian, I grew up in a land of fragrant apricot orchards, hillside vineyards, and graceful bay trees. This recipe helps me share those California memories with my family. It also fits into both my husband's low-salt, low-purine, no-dairy, no-meat diet and my 11-year-old omnivore son's burgeoning passion for beautiful, lovingly prepared foods. As for the Moroccan influence, I enjoy this cuisine's contrasting flavors and textures that puzzle the palate and make you think about what ingredients went into the dish. Food that encourages intellectual curiosity—I love that!
To learn more about cooking with good, clean, and fair food; to find other tips for how to "go slow;" or to join Slow Food USA's mailing list, please visit: www.slowfoodusa.org.
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