You wouldn’t normally associate chimichurri with salmon, but the peppery bite of this arugula-kissed version pairs wonderfully with the fish and of course is a great accent to grilled flavors. The recipe is from Verlasso salmon, the only ocean farmed salmon to make the “eco-friendly” list of the Monterey Bay Aquarium’s Seafood Watch. The impact of fish farming on the world’s oceans is of concern to many; the list assigns seafoods a red, yellow or green rating, based on their sustainability and environmental impact. Red is “avoid,” yellow is “good alternative” and green is “best choice.”
Verlasso is farmed in Patagonia, Chile, and is carried in Florida by Fresh Market. You can find more recipes and where to buy in other areas at verlasso.com.
Look for the giardinera — marinated vegetables — on the grocery shelves near pickles and olives. The jar should include cauliflower, onions, carrots, celery and peppers. You can, of course, make your own by chopping the raw vegetables and marinating in vinegar and oil or Italian salad dressing.
J.J. asked for help finding a recipe for an Easter treat his Hungarian grandmother used to make. He remembered it was made with nuts and cinnamon, and he thought was called somadi kalakas. Georgina Dosti figured out why J.J. could not find a recipe.
“The actual spelling should be kalács,” she said. “This is a well known sweet bread that is always filled, usually with nuts and walnuts but sometimes with poppy seeds or with fruit. There are different shapes for kalács. For holidays and celebrations like weddings it is usually braided, but for everyday use it is a round or a ring.” The recipe is readily available in Hungarian cookbooks or by typing kalács into a search engine, or I will be happy to email readers a copy of Georgina’s recipe.
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