Salmon with Fig Chipotle Mint Sauce

Looks like there is a theme going on here with the mint and the chipotle.

The thing is, when I open a can of chipotle in adobo sauce, I rarely manage to use up the whole can right away, and what I don't use up right away, I save for later, but don't want to refrigerate it for too long, so, the chipotle finds its way into as many dishes as I manage to make over the next few days.

A portion of the last of the skin-on Salmon fillet needed to be used up as it is nearly a year since it was last caught by the other adult and frozen safely.

Rub the non-skin side of the salmon with butter and chipotle sauce. Heat a cast iron skillet to medium-high heat. Place the chipotle-butter side down and cook till seared. Flip the fish so the skin side is down and cook till it gets crisp, and the salmon is cooked through and flaky.

Fig Chipotle Mint Sauce: In a blender, add a tablespoon of chipotle in adobo sauce, about 8 large mint leaves, and a tablespoon of fig preserves or fig jam, blend coarsely. Then drizzle some lemon juice and olive oil much like making an aioli till the sauce consistency is to your liking.

The sauce may not sport an alluring color, but, it sure exuded an alluring flavor, if one likes the potent combination of fig and mint and chipotle, which I do.

Fresh peapods, kale, and spring onions from the garden got sauteed and thrown onto the plate as the green bed on which the salmon is served, with a drizzling of the fig chipotle mint sauce, plus more sauce on the side.

I do tend to smother the dish with all the green stuff from the garden, which seems like a clutter in the picture... maybe next time I will take the time to compose a plate carefully instead of the quick plate-click-serve routine that I've gotten used to lately.

Chicken in Dark Cocoa and Fig Sauce

The combination of dark cocoa powder and dried figs in a pan sauce takes this chicken dish from good to awesome in my kitchen, at least for the other adult in the household. Not being a fan of chicken or other meats, I can take it or leave it.

Some sauteed onions and colorful mini peppers form the base for the sauce while dried figs and a dollop of fig preserves plus the dark cocoa bring the earthy deliciousness that is hard to describe.

Ingredients
2 boneless skinless chicken breasts, cut into thin strips for easy cooking
1 medium onions, diced finely
6 mini red, yellow, orange peppers, diced finely
2 Tbsp dark cocoa powder
2 Tbsp fig preserves
4 dried figs, reconstituted in red wine, coarsely minced or ground
1 Tbsp homemade Taco Seasoning
1 Tbsp lemon pepper seasoning
salt to taste
2 Tbsp olive oil

Preparation

1. Heat the oil in a pan, add the onions and bell peppers, the seasoning and saute
2. Add the chicken strips, cocoa powder and fig preserves plus the minced figs in red wine
3. Stir well, add just enough water, cover and cook at medium heat till chicken in cooked and the sauce has the desired consistency - not too runny, not too goopy
4. Serve with Black bean rice and some steamed broccoli

Black bean rice:

1. Heat 1 Tbsp of oil in a pan
2. Add a teaspoon each of sage powder, paprika, and Italian seasoning mix, then add 2 cups of cooked and seasoned black beans, stir well
3. Add 4 to 5 cups of cooked rice, sprinkle some salt to taste, stir well, turn off heat, serve warm

Baked Tofu in Fig Sauce

Marinated firm tofu can be pan-fried or baked ahead of time and stored in the fridge. It comes in handy to add to stir-frys and soups for a weeknight meal, or can be simmered in some favorite sauce and served over rice.

In this recipe, marinated baked tofu is simmered in fig sauce, with caramelized onions. I prefer firm or extra firm tofu as it has a solid structure and doesn't fall apart in cooking. Use any favorite store-bought marinade, or curry paste or hot sauce, or just make one up with favorite flavors like I usually do.

The chewy texture from baking, and the infused flavors from marinating makes this a meal in itself. To enjoy as-is, I prefer as little of the sauce as possible, but over steamed brown rice, the rich flavors of the sauce is delicious.

Ingredients:
1 lb Firm Tofu (I like the local brand manufactured by Pacific NW - has a large Panda picture on top)
Marinade: balsamic vinegar, soy sauce, sambal oelek - a tablespoon or so each, mixed
1 medium onion, sliced thinly
Cremini mushrooms, sliced (optional)
1 Tbsp sesame oil


For the sauce:
4 dry figs, chopped finely
6 small dark raisins (optional)
1 Tbsp home-made red curry paste
1 Tbsp Sambal Oelek
1 Tbsp tamarind juice (adjust to taste, it can be quite tart depending on the brand)
salt to taste
water as needed

Preparation

1. Slice the big tofu block into 3/4-inch thick rectangular slabs/slices, and marinate the tofu slabs for an hour (or up to overnight in the fridge)
2. Pre-heat the oven to 400° F and bake the tofu slabs/slices for 25 minutes, flip over and continue to bake another 25 minutes
3. For the fig sauce: Combine the sauce ingredients and grind to a fine smooth paste
4. Heat the oil in a pan and sautée the onions till caramelized
5. Cut the baked tofu into cubes
6. Add the sauce paste, enough water, salt as needed, tofu cubes, and allow to simmer till sauce thickens 
7. Adjust flavors to taste, garnish with chopped dry or fresh figs, cilantro, spring onions