Salmon, Beet Hummus & Romanesco

Today is International Women’s Day, and for some reason, it doesn’t feel quite right. I don’t like “special” days, I hate Valentines, I’m against Mother’s day, and in Mexico we even have Children’s day. They just feel wrong, like there needs to be a day to recognize we’re special. Your mom should be reminded of that all the time, not only on Mother’s day. And there shouldn’t be a set date for you to have to spend money on your sweetheart. They are mostly commercial incentives, but this day is different. We need to be reminded that women are special, when we shouldn’t need the reminder. We are half the population, and the other half doesn’t have a day. It feels like we are given a day in exchange for everything else that we don’t get, like respect, power, money, and choice.  The history of this day dates back 107 years, when an International Women’s Conference was held, organized by socialist leaders in Copenhagen, and a day was established, mostly to demand the right to vote, and against employment sex discrimination. The latter we are still fighting for today.  In Russia in 1917, women marched on this day for “Bread and Peace,” and sparked the beginning of the February Revolution! Of which Trotsky wrote,”23 February (8th March in Gregorian calendar) was International Woman’s Day and meetings and actions were foreseen. But we did not imagine that this ‘Women’s Day’ would inaugurate the revolution… But in morning, despite the orders to the contrary, textile workers left their work in several factories and sent delegates to ask for support of the strike… which led to mass strike… all went out into the streets.” Women can start revolutions, and even win them, but we’ll have a better chance when the other half joins the fight.

Enough politics, this salmon with romanesco over a bed of beet hummus is amazing, and it will make you feel powerful and choiceful.

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Salmon:

  • 1/2 lb salmon
  • 1 head romanesco (can sub for cauliflower or broccoli)
  • 2 Tbsp butter
  • kosher salt, pepper, and olive oil
  • 1/3 cup yoghurt+1 lemon

Beet Hummus

  • 2 small beets
  • 1 cup/can chickpeas
  • 2 garlic cloves
  • 2 Tbsp tahini
  • 1 tsp cumin
  • 1 tsp pepper
  • 2 tsp salt

To make the hummus, boil the beets for 30 minutes. Chop them into quarters and place them on a baking sheet with the garlic cloves and some salt and pepper. They can go in with the romanesco, also mixed with olive oil, salt and pepper, at a 425º. Take out the romanesco when nicely browned and leave the beets until a fork can easily go through. When beets are ready, place them in a food processor with the chickpeas, tahini, cumin, salt, pepper, and garlic cloves. Blend until desired consistency. Lower oven temp to 375º and heat a skillet over high heat. When hot, add 2 Tbsp butter and place the salmon skin side down. Sear until skin is crispy, then turn it and let it cook on the other side until browned. Flip it back and place it in the oven to cook for about 8 minutes, checking every 2 minutes, you don’t want it to dry. Make a bed of beet hummus, place the romanesco on the side and place the salmon over the hummus. Finish with some lemon yoghurt.

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Español

Hoy se celebra el día internacional de la mujer. Un día extraño si me lo preguntan. Fui a escuela Montesori, y con papás medio hippies, por lo cual todos los “días de..” no fueron celebrados. Ni el día de la madre, ni del niño, ni del amor y la amistad. Los veo como días forzados y puramente comerciales. Una madre no debería necesitar UN día para ser apreciada. Ni un amante. Ni un niño un día más de regalos además de Navidad y su cumpleaños. Pero el día de la mujer es diferente. No es comercial, pero se siente forzado. Como si nos tuvieran que dar un día para compensar por todo lo que nos falta. Como respeto, igualdad, y la opción de elegir. Pero este día nadie nos lo dio. Las mujeres mismas lo eligieron para marchar por sus derechos y se ha conmemorado desde 1911, o hasta antes. En Rusia comenzaron una revolución en 1917. Seguimos luchando por lo mismo, pero más. Reconozcamos la fuerza que tenemos y no esperemos un día para hacerlo. En otros temas, éste platillo es una belleza, además de sus colores, sus sabores son perfectos. Salmón sobre cama de hummus de betabel, acompañado de romanesco (puede ser substituido por coliflor o brocoli), y una salsa de yoghurt y limón. Es una comida entera.

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Receta:

  • 1/2 filete de salmón
  • 1 cabeza de romanesco/brocoli/coliflor
  • 2 cda mantequilla
  • aceite de olivo, sal y pimienta
  • yoghurt+1 limón
  • 2 betabeles chicos o uno grande
  • 1 lata de garbanzo
  • 2 dientes de ajo
  • 2 Cda thine
  • 1 cdta comino
  • 2 cda sal

Poner a cocer los betabeles por 20-30 minutos. Calentar el horno a 220ºC. Mezclar el romanesco con 1/4 T aceite de oliva, sal de mar y pimienta. Poner en una charola para el horno. Sacar los betabeles, reganar en cuatro partes y poner el la charola con un poco de sal. Agregar los dos dientes de ajo a la charola con un poco de aceite. Hornear por 35-40 minutos hasta que el romanesco quede dorado. Sacar y dejar el betabel hasta que quede tierno. Poner en un procesador de alimentos el betabel, la lata de garbanzo colada, los dientes de ajo, thine, un poco de sal y aceite de oliva. Moler hasta que quede la textura deseada. Bajar la temperatura del horno a 200ºC. Calentar un sartén. Poner la mantequilla a derretir en el sartén y poner el salmón. Dejarlo hasta que la piel se dore, luego voltear y dejar hasta que se dore el segundo lado. Volver a voltear y pasar al horno a que se termine de cocer, 8 min aprox, checando que no se vaya a secar. Sacar, poner una cama de hummus de betabel en el plato, acomodar el romanesco a los lados y poner el salmón encima. Mezclar el yoghurt con el limón y servir con el plato.

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