Asparagus Salmon Fried Rice #BloggerCLUE

Crunchy asparagus just barely tossed in the hot pan with garlic and onions and chilies keep the fresh taste of spring, complemented by the tender poached salmon in this delightful, and delightfully easy, fried rice.

I’ve been making fried rice for a very, very long time. In fact, it’s such a common occurrence that I’ve never even considered posting a recipe on here. Fried rice has the advantage of being quick and easy, with the fabulous capacity to turn leftovers into something new and special. I never measure or quantify. It all just goes in. Roast chicken, grilled steak, boiled shrimp, pan-fried pork chops and myriad vegetables, sure. They’ve all become fried rice at my hands. But in all my years of making this dish, I have never once thought to use salmon. And that is why I love taking part in Blogger C.L.U.E. each month.

Blogger C.L.U.E. is a fun challenge where each participating blogger is given an assignment, another blog to poke around in and find recipes that fit our “clue” or theme of the month. I’ve been taking part for several months now and each time, I learn something new and my world opens just that much wider with possibilities.

This month my assigned blog is Lemon & Anchovies and I was hunting through Jean’s beautiful pages for spring vegetable recipes. And you know what I found! What is more quintessentially springy than asparagus? I am showing all of my 52 years now (I’m among friends, right?) but I remember a time when the only asparagus I’d ever eaten came from a can. Even as I got older and learned of fresh asparagus, the season was so short that folks waited all year for the first spears to appear and they were something special. When my husband and I first met, he had three things he would not eat: beets, olives and asparagus. Turns out he had never had a fresh asparagus either! He is now a fan of both olives and asparagus – Never mind about the beets. One has to choose one’s battles. – and he loved this fried rice, even taking the leftovers for two days running for his lunch.

I made very few changes to Jean’s recipe only doubling most of the ingredients so we’d have leftovers and putting fresh chilies instead of sauce but I’d like to encourage you to head over to her blog to read the post where I found this recipe. Her stunning photographs and glorious description of a daytrip to the coast will put you right there with her and give you pleasant dreams of days on the beach. And while you are there, have a poke about yourself. Jean cooks beautiful food and loves to travel. Her lovely crab, asparagus and avocado omelet post will also treat you photos from a trip to Maui  and a bacon and leek quiche also means a gorgeous recap of her two weeks of summer on the south coast of France.   Amongst others. Seriously, do go see. If you are anything like me, you’ll get trip envy bad. And want to cook all the things.


Ingredients
1 1/4 lbs or 585g salmon fillets
250g asparagus
6 1/2 cups or about 900g cooked long grained Basmati rice, cooled (Day old from the refrigerator is best.)
3 eggs
2-3 shallots
4 cloves garlic
2­3 tablespoons olive oil
2-3 teaspoons toasted sesame oil
3 red chili peppers
2-3 tablespoons light soy sauce 
2-3 tablespoons soy sauce, plus more for serving, if desired

For serving and garnish:
Lime wedges
Fresh chives

Method
Poach your salmon in a medium-sized covered saucepan, in simmering water that comes just half way up the fillets, turning the fish halfway through. You want the fish just barely cooked through so, depending on the thickness of your fillets, about 10-15 minutes ought to do it. Take it off the heat but leave the salmon in the poaching liquid until you are ready to use it.

Cut the hard ends off of your asparagus and pop them into a glass with some cool water, just as you would cut flowers.

Beat your eggs and drizzle a little olive oil into a non-stick skillet. Pour the eggs in and cook over a low heat, turning once when almost cooked through.

When the omelet is cool enough to handle, roll it up and slice it thinly. Set aside.

Slice your shallots finely, mince your garlic and red chilies. Cut your asparagus into shorter lengths.

In a pan or wok that is big enough to hold all of your ingredients eventually, drizzle in the oils and add in the shallots and chilies. Cook for just a minute or two.

Add in the asparagus and cook, stirring frequently, for just a few more minutes. You want the asparagus to stay nice and crunchy.

Add in the garlic and cook for about a minute, making sure not to let the garlic color.

Add in the cold rice and stir well. Drizzle on the soy sauces and stir again, so that the soy is well mixed with all the rice.

It will take a few minutes to get all of that rice hot, so take the time now to use a fork to break the salmon into fairly large pieces. Remember that it will fall apart a bit more as you stir.

Add in the salmon and fold it into the hot rice.

Now add the egg ribbons and do the same, cooking just until the salmon and egg are both hot.

Garnish with chopped green onion and serve with lime and extra soy sauce, if desired.

Enjoy!

Here’s a list of this month’s Hunt for Spring Vegetables Blogger C.L.U.E. participants. I’ll be updating the list with their chosen recipes as the day progresses.

• Asian Fried Quinoa by Kate from Kate's Kitchen
• Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef
• Asparagus Quiche by Alice from A Mama, Baby and Shar-pei in the Kitchen
• Asparagus Salmon Fried Rice by Stacy from Food Lust People Love
• Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines
• Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch
• Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen
• Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch
• Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies
• Cheese Soufflé with Garden Salad by Debra from Eliot's Eats
• Chicken Tikka Salad by Ramona from Curry and Comfort
• Chocolate Strawberry Pound Cake by Kim from Liv Life
• Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme
• Creamy Asparagus Soup by Anna from Anna Dishes
• Fresh Basil Pesto by Christy from Confessions of a Culinary Diva
• Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake
• Honey Balsamic Glazed Carrots by Rebekah from Making Miracles
• Lemon Bars by Anna from Anna Dishes
• Maple Soy Glazed Spring Carrots by Lora from Cake Duchess
• Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet
• Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm
• Spring Green Risotto by Lauren from Sew You Think You Can Cook

Coconut White Chocolate Muffins #MuffinMonday #CandyBarSeries

Start with a white chocolate bar crunchy with bits of coconut, add more coconut and coconut milk powder, then all the usual muffin ingredients like eggs and oil and flour. What you get is one delightfully coconutty muffin with bits of sweet white chocolate. Perfect for breakfast or snack time.

This week everyone is using Easter leftovers for recipes (myself included, if you count the savory tart I posted yesterday) but shocking through you might find it, I don’t have any leftover Easter candy. I did buy plenty, of course, but I made up gift bags for my girls while I was visiting the US and left almost all of it behind. My husband got a small basket – my Bread Bakers will appreciate this because I used my new banneton meant for proofing dough – and I imagine he’ll eat it all before long.

Yes, we do own Easter baskets. And, yes, I do crack myself up.

So I am dipping back into my secret stash of candy bars for these muffins, the fourth in what I am calling my Candy Bar Series, made with a white chocolate bar full, and I mean, so very full of coconut that there is no square millimeter of the chocolate that doesn’t have bits of coconut in it. I’m actually beginning to like white chocolate now. Alone it is cloyingly sweet, but with lemon and now coconut, it’s good. And it makes a tender, fabulous muffin.

Ingredients 

1 1/2 cups or 190g flour
2 1/8 oz or 60g coconut milk powder
1/2 cup or 100g sugar
1/2 cup, packed, or 60g freshly grated coconut plus extra for decorating
3 1/2 oz or 100g white chocolate coconut candy bar
2 eggs
3/4 cup or ml milk
1/2 cup or 120ml canola or other light oil

Method
Preheat the oven to 350°F or 180°C and either grease your 12-cup muffin tin or line it with paper liners.

Chop your candy bar up into bits.

In one big mixing bowl, combine your dry ingredients: flour, coconut milk powder sugar, grated coconut, baking powder and salt.  Set aside.

In another small bowl, whisk the eggs with the milk and oil.

Add the egg mixture to the flour mixture, stirring until just combined.

There should still be some dry flour showing.  Separate out 12 pieces of candy bar to put on top the batter when baking.

Fold the rest of the chocolate into the batter.

Divide the batter between your 12 prepared muffin cups.

Top with a sprinkle of fresh coconut and one piece of white chocolate bar.

Bake in your preheated oven for 20-25 minutes or until golden brown.

Remove from the oven and cool on a rack for a few minutes. Take the muffins out of the pan and continue cooling on the rack.

Enjoy!

What’s your favorite candy bar? Which candy bar would you like to see made into a muffin?

Savory Basque Tart

Puff pastry, tender baby leeks, juicy little tomatoes and creamy cheese transform your leftover baked ham into a new and delicious meal that everyone will enjoy. 

How do you eat leftover ham? 
My favorite way to eat leftover ham is simply sliced on a plate, topped with the honey-mustard glazed pineapple it was covered with when baked and extra lashings of yellow mustard. I know, I know. I’m weird but I don’t want to waste stomach space on bread so a sandwich is out of the question. That ham, pineapple, mustard combo is perfection, just as it is. But the truth of the matter is that there’s only so many times in a row I can eat it before I start looking for other options for the rest of the ham, like ham and split pea soup, ham and spinach quiche or my crockpot spicy ham and 10-bean soup.

Wait, Basque tarts also come in savory? 
This savory Basque tart is a new addition to the mix, motivated by leftover ham, some Tomme de Pyrenees cheese in the freezer that was begging to be put to good use and the adorable baby leeks I came across in my nearby supermarket. And, of course, this week’s Sunday Supper theme of Easter or Passover leftovers. Make sure to scroll down to the bottom to see all the great ideas we have for making the most of whatever you’ll have leftover, sweet and savory, from appetizers to desserts.

This recipe is adapted from two sources, Spanish Food About.com and RealFood.Tesco.com. According to the first source, savory Basque tart would traditionally be served as a first course but could also served as a main course for brunch or a light dinner.

Ingredients
7 oz or 200g baby leeks
1-2 teaspoons olive oil
8 oz or 225g ready rolled puff pastry
3 eggs
7 oz or 200g baked ham
3 1/2 oz or 100g cherry or grape tomatoes
1/2 cup or 115g crème fraîche
3 1/2 oz or 100g Tomme des Pyrenees (Semi-soft French ewe’s milk cheese)
1/2 teaspoon smoked paprika, plus a little sprinkle for decoration, if desired
Freshly ground black pepper

Method
Trim the leeks of any dried green bits on the top end and any roots on the bottom.

Set one aside for garnish and sauté the rest in a little drizzle of olive oil, over a low heat, until just tender. This will take about 10 minutes or perhaps less if you put a lid on the saucepan. Remove the leeks from the heat and leave to cool.

Fit your puff pastry into the tart pan. Dock the bottom and sides with the point of a knife and trim the excess pastry from the sides. This is easily done by folding the excess over the top and then using a rolling pin to press through the pastry.

Put the crust in the refrigerator to chill until your filling is ready.

Preheat your oven to 400°F or 200°C.

Cut your ham into small strips and halve the little tomatoes. Set aside just a few of each for garnish. Slice the reserved baby leek into little circles.

Whisk the eggs and crème fraîche thoroughly with the black pepper and smoked paprika. Add in the milk and whisk again.

Arrange the sautéed leeks in the pastry crust and poke the ham and tomatoes in all around them. The design doesn’t really matter since it won’t be seen once covered with the egg mixture but I was attempting an even coverage with my arrangement. Plus, it was fun.

If your tart pan has a removable bottom, I suggest placing it on another flat pan for support before baking. It's very easy putting it cold in the oven without incident but removing a hot tart can be tricky and I find the extra support is very helpful.

Pour the egg mixture into the crust and top with the reserved ham pieces, tomato halves and leek circles.

Cut off any hard rind and then crumble or cut your cheese into small pieces.

Arrange them more or less evenly around the tart. My cheese had been frozen so it was more crumbly that a fresh Tomme would likely be. Add a little extra pinch of smoked paprika sprinkled around for decoration, if you'd like.

Bake in your preheated oven for 15 minutes and then turn the temperature down to 350°F or 180°C and continue baking for about 30 more minutes or until the filling is set and the crust is lightly golden.

Cool on a rack until the tart has cooled enough to handle, then remove the pan.

Serve warm or room temperature as a starter or perhaps with a side salad or some warm dressed green beans as a light meal.

Enjoy!

Are you already anticipating what to do with the leftovers of your beautiful Easter Sunday Supper or your Passover feast? We’ve got you covered! Many thanks to this week’s host, Liz of That Skinny Chick Can Bake for taking the helm! I've already got her Easter Candy Brownie Cookies pinned to bake!

Appetizers

• Bacon and Sriracha Deviled Eggs by Casa de Crews
• Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
• Jalapeño Cilantro Deviled Eggs by Our Good Life
• Rissole by Brunch with Joy
• Savory Basque Tart by Food Lust People Love

Breakfast and Brunch

• Breakfast Burritos by Sew You Think You Can Cook
• Breakfast Enchiladas by Curious Cuisiniere
• Gluten-Free Ham Spinach & Gruyère Quiche by Amee's Savory Dish
• Ham and Egg Hash by Whole Food | Real Families
• Matzo Brei Pancakes by Take A Bite Out of Boca
• Savory Ham and Scallion Corn Cakes by The Weekend Gourmet

Main Dishes

• Black Pepper Fried Brown Rice with Ham by Food Done Light
• Cajun Hambalaya by Palatable Pastime
• Cal-Mex Avocado and Egg Salad by eating in instead
• Chunky Healthy Egg Salad by Peanut Butter and Peppers
• Ham Fried Rice by Bobbi's Kozy Kitchen
• Kimchi Fried Rice by Wallflower Girl
• Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
• Salmon, Asparagus and Capers Panini by Family Foodie

Soups and Salads

• Ham and Corn Chowder by Cosmopolitan Cornbread
• Southern Ham Macaroni Salad by Magnolia Days
• Split Pea and Ham Slowcooker Soup by Jane's Adventures in Dinner

Desserts

• Apple Blueberry Flip Flop by Recipe for Perfection
• Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
• Cadbury Egg Stuffed Croissants by Hezzi-D's Books and Cooks
• Cheese and Pineapple Bread Pudding by Basic N Delicious
• Easter Candy Bark by Pies and Plots
• Easter Candy Brownie Cookies by That Skinny Chick Can Bake
• Peanut Butter Brownie No Bake Cheesecake by Recipes, Food and Cooking
• Peanut Butter Chocolate Matzo S'mores by Desserts Required
• Sunshine Cake by The Ninja Baker