Roasted Asparagus With Ojai Pixies (Tangerines), Fennel and Mint

 

                                Roasted Asparagus with Ojai 

Pixies, Fennel and Mint

This vegan recipe requires a little less attention when ingredients are roasted in an oven, but it’s also divine when done on the grill using a grill pan. It makes a great first course when you throw a few pistachios on top for some crunch and protein. It’s a happy thing that Ojai Pixie tangerines and asparagus find their way to us at the same time, in peak season. You can salt this dish to taste, if you like, but the addition of the mustard makes that seem unnecessary to me. Using oil and vinegar from Ojai Olive Oil or another local producer adds to the local flavor.
Ingredients
1 pound asparagus, trimmed 

1 small bulb fennel, trimmed, quartered and very thinly sliced

2 Ojai Pixie tangerines, peeled and sectioned (or other small, seedless       tangerine)

5 sprigs fresh mint, plus more for garnish

3 tablespoons mandarin-infused olive oil

2 tablespoons fresh lemon juice

¼ teaspoon black pepper

1teaspoon whole-grain mustard

1 tablespoon tangerine-infused balsamic vinegar

½ cup shelled pistachios (optional)

Directions:
Preheat oven to 400°. Place asparagus, tangerine sections, fennel and mint in a 9- by 13-inch baking dish. In a small bowl, whisk together olive oil, lemon juice, pepper and mustard. Pour the olive oil mixture over asparagus, tangerines, fennel and mint and coat evenly.

Roast about 10–12 minutes, until crisp tender, stirring midway. Baking time will depend on thickness of asparagus. Remove mint sprigs after baking.

Transfer asparagus and other ingredients to a serving platter and drizzle with tangerine-infused balsamic vinegar. Garnish with fresh mint and pistachio pieces, if desired.

Variation: Extra-virgin olive oil and balsamic vinegar can be substituted for the flavor-infused varieties.

Salmon Poached In White Wine With Tangerine & Bay Leaf

Salmon Poached In White Wine 

With Tangerine & Bay Leaf

This salmon dish is lovely served warm with orzo and buttered spinach but is also wonderful when chilled and added to a salad the next day. If you can’t find tangerines, mandarins will work well.   Serves 4
Ingredients:
2 tbsp (30 mL) olive oil
1/2 cup (125 mL) thinly sliced green onions
1 1/2-inch (4-cm) piece fresh ginger, sliced as thinly as possible
2 fresh bay leaves
2 tangerines, zested on a rasp
1 cup (250 mL) dry white wine
1 tsp (5 mL) salt
4 salmon fillets, each 6 oz (170 g), skin removed
1/4 cup (60 mL) mayonnaise
Freshly ground black pepper to taste
1 cup (250 mL) microgreens, divided
Directions:
In a large deep-sided skillet, heat olive oil over medium heat. Add green onions, ginger and bay leaves. Cook for 7 minutes or until onions and ginger are softened.

Place 1 tsp (5 mL) tangerine zest in a small bowl. Slice tangerines in half. Juice 1 half into the small bowl with the zest, and set aside. Juice remaining halves into the pan once onions and ginger are cooked. Place 4 tangerine halves, along with the remaining zest, into the pan. Add white wine, salt and 1 cup (250 mL) water. Cover, bring to a boil, then reduce to a simmer. Allow the liquid to simmer for 10 minutes to allow flavours to be released.

Carefully slide salmon fillets into poaching liquid—salmon should be fully immersed. If needed, add enough water to just cover fish.

Replace lid and simmer until salmon is cooked through, about 10 minutes, depending on thickness.

Meanwhile, stir reserved zest mixture with mayonnaise and season generously with black pepper to taste.

When salmon is cooked through, gently remove to a plate, drizzle with mayonnaise mixture and top with microgreens.   Serves 4