Food Network Magazine - (02)February 2020

weekend

cooking

Find these

recipes and

more feel-

good food

in Michael’s

new book,

Fix It with

Food ($30,

Clarkson

Potter).

74 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020

FLAXSEED-CRUSTED

SALMON WITH A GRAPE

AND WALNUT SALSA
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1 cup walnut halves
4 skin-on salmon fillets (6 ounces each),
pin bones removed
2 tablespoons dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons ground flaxseed
8 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon raw honey
3 cups seedless red grapes, halved
½ cup chopped fresh flat-leaf parsley
2 scallions, thinly sliced

1. Preheat the oven to 350 ̊. Place the
   walnuts on a sheet pan and cook until
   lightly toasted, about 8 minutes. Transfer
   the walnuts to a cutting board and when
   cool enough to handle, roughly chop and
   set aside.


2. Increase the oven temperature to
   400 ̊. Line a sheet pan with foil. Using
   paper towels, pat the fish fillets dry. Evenly
   coat each salmon fillet with ½ tablespoon
   of the mustard. Season the fillets on all
   sides with salt and pepper and then sprinkle
   ½ tablespoon of the flaxseed on top of each
   piece of fish, gently pressing them into the
   flesh. Place the fish on the lined sheet pan
   and drizzle each fillet with 1 tablespoon
   of the olive oil. Transfer to the oven and
   bake until the fish reaches an internal
   temperature of 125 ̊, about 10 minutes.


3. Meanwhile, in a medium bowl, whisk
   together the remaining 4 tablespoons
   olive oil, the vinegar and honey. Season
   with a pinch of salt and a twist of
   black pepper. Add the walnuts, grapes,
   parsley and scallions and toss together.


4. When the fish is done, remove it from
   the oven, top each piece with a generous
   amount of salsa and serve.

BRUSSELS SPROUTS,

APPLE AND

BROWN RICE SALAD

ACTIVE: 15 min l TOTAL: 15 min

SERVES: 4 to 6

¼ cup plus 2 tablespoons extra-virgin

olive oil

¼ cup plus 2 tablespoons apple cider

vinegar

Juice of 1 lemon

2 teaspoons dijon mustard

2 tablespoons grated fresh ginger

Kosher salt and freshly ground black pepper

4 cups Brussels sprouts

1 Granny Smith apple, unpeeled, cored

and thinly sliced

1 cup cooked brown basmati rice,

at room temperature

2 tablespoons finely chopped fresh

flat-leaf parsley

1. In a large bowl, whisk together the
   olive oil, vinegar, lemon juice, mustard
   and ginger. Season with a pinch of salt and
   a twist of black pepper.


2. To shave the Brussels sprouts, use a
   food processor fitted with the slicing blade,
   a mandoline or a very sharp knife and a
   steady hand. Add the shaved Brussels
   sprouts to the bowl with the vinaigrette.


3. To the shaved Brussels sprouts, add the
   apple, brown rice and parsley and toss
   together. Taste and add salt and pepper
   if needed.

GLUTEN-FREE LEMON

CHEESECAKE SQUARES

ACTIVE: 25 min l TOTAL: 3 hr l MAKES: 24

CRUST

½ cup raw cashew pieces

2 cups almond flour

1 teaspoon ground ginger

Kosher salt

3 tablespoons unsalted butter, melted

1 tablespoon raw honey

FILLING

3 8-ounce bricks cream cheese,

at room temperature

1 cup sour cream

¾ cup raw honey

Grated zest of 3 lemons

¼ teaspoon kosher salt

5 large eggs

1 teaspoon vanilla extract

Lemon zest (optional)

1. Preheat the oven to 350 ̊. Make the crust:
   In a food processor, pulse the cashews until
   they become a fine crumb, about 10 times.
   Add the almond flour, ginger and a pinch of
   salt and pulse a couple times to combine.
   Pour this mixture into a medium bowl, add the
   melted butter and honey and stir with a fork
   to combine until it resembles coarse meal.
   Press the mixture evenly onto the bottom of
   a 9-by-13-inch baking pan. Bake until light
   golden brown, about 15 minutes. Set aside.


2. Reduce the oven temperature to 300 ̊.
   Make the filling: In a stand mixer fitted
   with the paddle, beat the cream cheese on
   medium-high speed until smooth, 2 minutes.
   Mix in the sour cream, honey, lemon zest
   and salt on medium speed, scraping the side
   of the bowl, until smooth, 2 minutes. With
   the mixer on low speed, add the eggs one at
   a time. Add the vanilla and mix to combine.


3. Pour the batter onto the crust. Bake until
   it begins to brown around the edges and the
   center is set, about 1 hour. Let cool slightly.
   While warm, slice into 24 squares, then cover
   with plastic wrap and chill until cold. Garnish
   with lemon zest, if desired, and serve chilled.
   Store for up to 3 days covered in the fridge.