Food Fest NW

We are so lucky to be living in the Pacific Northwest. During the summer you can find a farmer’s market somewhere in the city almost everyday. For this dinner we took advantage of all of the delicious food we can find locally; we went to the local farmer’s markets to find our ingredients and made some traditional Pacific NW food.

Salmon en Papillote with Herb Couscous and Salsa Verde (via the Oregonian)



  • 1 cup low-sodium chicken broth
  • 1/4 cup couscous
  • 1/2 cup cherry tomatoes, halved
  • 2 tbsp. chopped fresh Italian (flat-leaf) parsley
  • 1 tbsp. chopped fresh dill
  • 2 tbsp. chopped fresh basil
  • 2 tsp. finely grated lemon zest
  • 4 tsp. lemon juice (about 1/2 lemon)
Fish and Salsa Verde:
  • 1 clove garlic, peeled
  • 2 tbsp. capers
  • 1 tsp. Dijon mustard
  • 3 tbsp. chopped basil
  • 2 tbsp. chopped fresh Italian (flat-leaf) parsley
  • 4 tsp. lemon juice (about 1/2 lemon)
  • 2 tsp. white wine vinegar
  • 3 tbsp. plus 2 tsp. extra-virgin olive oil (divided)
  • 4 15-inch lengths parchment paper
  • 4 6-ounce salmon fillets, pin bones removed, skin on
  • salt and freshly ground black pepper
  • 4 thin slices lemon
  1. Preheat oven to 425°
To make couscous: In a small saucepan, bring the broth to a boil. Add the couscous, stir, cover and remove from heat for 15 minutes. Transfer the couscous to a medium bowl, add the tomatoes, parsley, dill, basil, lemon zest and lemon juice; fluff with a fork.
To make salsa verde: In a blender, combine the garlic, capers, mustard, basil, parsley, lemon juice and vinegar and blend until smooth. With the blender running and the lid slightly ajar, add 3 tablespoons of the olive oil in a slow, steady stream. Pour into a small serving bowl and set aside.
Fold the parchment paper lengths in half crosswise. Brush one half of each of the parchment pieces with the remaining 2 teaspoons olive oil. Mound the couscous mixture on the oiled half of each of the parchment lengths. Place the salmon fillets of top of the couscous skin side down and season generously with salt and pepper. Top each fillet with a lemon slice.
Fold the top part of the paper over the ingredients so the edges meet and make 2-inch-long slightly overlapping folds to seal the edges together. Crimp the folds to tightly seal and prevent steam from escaping.
Carefully transfer the packets to a baking sheet and bake until the paper is golden and fluffed, 15 minutes. To test for doneness, insert a paring knife through the paper and into the centre of 1 piece of fish. Count to 3 and then pull the knife out and feel the blade: If the knife is cold, the fish is rare and needs a few more minutes of baking, if the knife is hot, the fish is cooked through. Serve the packets, passing the salsa verde on the side.
Wild and Brown Rice Pilaf with Oregon Hazelnuts
  • 1/2 cup butter
  • 2 large onions, chopped
  • 1 garlic clove, minced
  • 2 cups apple cider
  • 4 3/4 cups canned low-sodium chicken broth
  • 2 cups wild rice
  • 2 cups long grain brown rice
  • 1/2 cup chopped parsley
  • 2 tbsp. chopped fresh thyme
  • 1 1/2 cups hazelnuts, toasted, husked and coarsely chopped
  • 1 cup chopped green onions
  1. Melt the butter in a heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add cider and chicken broth; bring to boil. Add wild rice. Reduce heat to medium-low. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes.
  2. Stir parsley and thyme into the rice. Cover and cook until liquid is absorbed, about 5 minutes more. Mix in hazelnuts and green onions. Season generously with salt and pepper.
Oatmeal Cookie Bars
  • 1 cup packed light brown sugar
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 cups rolled oats
  • 1 cup butter, softened
  • 16 oz. jam (your choice!)
  1. Mix the ingredients together (not the jam) and form into bar shapes. Put the jam in the middle of two bars and serve!

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