It’s not often that 2 recipes I create back to back end up being our new favorite meals. I’m pretty picky and my husband’s standards have gotten as high as mine. It’s an occupational hazard I suppose. The fish is amazing but if you’re vegan or vegetarian this is a great salad all on it’s own. It also happens to be gluten free. There is so much flavor in this little number you’ll never even notice that it’s a meal that’s really good for you. I know that on my previous post I mentioned I would make a recipes using peaches. Before I go onto peaches, you should all know that the left over meat and braising liquid from the Espresso Paprika Braised Country Style Ribs makes a deadly soup. Stupid good.
As for the peaches, you probably figured out by now that there are no peaches in this recipe. They turned out dry and fibrous. Hideous. If anyone knows of a way to salvage such terrible peaches, let me know. It’s sad to see them go to waste. Fortunately I had some juicy sweet unassuming oranges that would do the trick nicely. Sometimes I think the universe plays with me a little. The oranges turned out to be the perfect compliment to this dinner style salad. I wonder what made me think of peaches in the first place?
I recently read a recipe about pan searing radishes. Interesting idea don’t you think? That’s not what I typically think of doing with radishes. I don’t think that I’ve ever thought outside the box with that vegetable and have always had it as a snack on sliced in salads. I decided to brush them with a little rice vinegar, salt and pepper and broiled them. The result? A milder flavor that takes the bite away while still leaving the radish flavor that’s all it’s own. A surprising crunch and a blast of pinkie red. I think I’ll have to start being more imaginative with these little delights.
On an informational note, some of you may already know that millet is celiac safe, but it is also a warming, non acid forming food. It creates heat in the body which makes it a great food for colder climates or if you often feel cold. Millet is one of the least allergic grains out there and it’s mineral and vitamin content helps boost energy and build healthy cells and tissue. The best part is that this is a whole grain that cooks in 30 minutes. My favorite part!
Fennel Mustard Seed Rockfish with Broiled Orange and Radish Millet Salad
Fennel Mustard Seed Oil
- 1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seed
1/2 tsp dried chili (adjust amount according to your tastes)
- 1/2 cup olive oil
In a small frying pan add all the spices. Toast for 2 minutes, the mustard seeds should start to pop. Remove the spices from the heat and add the olive oil. Set aside for 30 minutes or make the day ahead.
Pan Fried Rockfish
Rockfish fillets enough for the group
Brush the boneless, skinless fillets on both sides with the Fennel Mustard Seed Oil. Sprinkle with salt and pepper. Heat a large frying pan over medium high. Cook the fillets until flaky but not dry. Approx 3 – 4 minutes per side. Serve with the Millet Salad.
Braised Orange and Radish Millet Salad
- 1 cup raw millet
8 radishes halved
3 oranges sliced 1/2 inch thick
2 green onions
1 large handful of cilantro
rice wine vinegar
Set the oven to high broil. Set the rack on the second highest position. Line a baking sheet with foil.
In a medium sized pot, toast 1 cup of millet seeds over medium high heat until they start to pop and become fragrant, about 3 minutes. Add the stock and bring to a boil. Cover and simmer for 20-25 minutes or until tender. Remove from heat and cover. Allow the steam to continue cooking the millet for 10 minutes. Fluff with a fork. I rinse mine under cold water to stop the cooking process but most importantly to cool them down to make the salad. This saves me from waiting around for the millet to cool.
Once the millet is cooking, cut off the ends of the oranges. Slice the remaining oranges into 1/2 inch slices. Cut the ends off the radishes and slice in half. Lay the oranges and the radishes on the baking tray in a single layer. Brush them with rice wine vinegar and sprinkle with salt and pepper. Broil until the peel starts to turn brown around the edges, about 6 minutes. Remove from the oven and allow them to cool while you assemble the salad. Add the millet to a large salad bowl along with the radishes, finely sliced green onions and chopped fresh cilantro. Add enough dressing to coat (about 4 Tbsp) and toss until well combined. Serve the salad with a couple of orange slices and the rockfish if you decide to make it. To make this portable for a BBQ, feel free to remove the peel from the orange and roughly chop. Toss them right into the salad.
- juice of 2 lemons
2 Tbsp liquid honey
2 Tbsp Fennel Mustard Seed Oil
1 tsp salt
In a small bowl, mix all the ingredient together until the honey has dissolved. Keeps well for 1 week in the fridge.