At Ella, we are big fans of anything chef Biju Thomas and Dr. Allen Lim cook up. From Skratch Labs to rice cake portables to their cooking books, homemade ride fuel has never tasted so good.
Their latest cookbook, however, focuses as much on good people as it does on good food.
“Enjoying meals with friends and family makes as much difference to our well-being as people—and our performance as athletes—as the foods we choose,” Lim and Thomas reason in their new book, Feed Zone Table. And thus, the new family-style recipes are meant to bring friends and family to the table in a way that nourishes life and sport.
Here is one recipe that will surely bring friends and family to the table this summer:
Salmon Steak Sandwiches with mustard dressing
Ingredients for four sandwiches:
- 1 pound salmon steaks (4 pieces)
- 4 ciabatta rolls or 1 large baguette
- 2 cups bitter greens such as arugula
- half of an English cucumber, cut in half lengthwise and thinly sliced
- ¼ cup red onion, thinly sliced
- Juice from half of a lemon
- ½ teaspoon coarse salt
- ½ cup thick Greek Yogurt
- 2 tablespoons coarse ground mustard
- 1 teaspoon olive oil
- 1 tablespoon capers
- juice from half of a lemon
- 1 teaspoon red pepper flakes
- salt and pepper
- Brush the salmon steaks with olive oil and season generously with salt and pepper.
- Place steaks skin-side down in a heavy sauté pan over medium-high heat. Cook for about 5 minutes, then gently flip and cook for another 4–5 minutes. The salmon should have good golden brown color on the outside and be cooked to medium.
- While the salmon is cooking, slice your ciabatta rolls or baguette and warm them under the broiler.
- Combine arugula, cucumbers, and onion in a bowl. Dress with the lemon juice and and salt.
- To make the mustard dressing: In a small bowl, whisk the ingredients together until smooth, then add salt and pepper to taste.
Generously spread the dressing on the bread and assemble the sandwiches with the salmon steaks and arugula salad.
- Serve immediately.
These recipes were republished with permission of VeloPress from Feed Zone Table by chef Biju Thomas and Dr. Allen Lim. Try more recipes at www.feedzonecookbook.com.