Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

Pan Seared Salmon with Gremolata and Hazelnuts

Pan Seared Salmon with Gremolata and Hazelnuts

The start of the New Year signals resolutions, many lifestyle related (diet- a word I hate, organization, exercise...)  some stick and some slip away. Healthy eating, if it hasn’t been a given, is one that should stick and be embraced for a lifetime. The other resolutions suffer from time crunch. Their fate lies in our allocation of our wakeful hours. We seem to feel like we don’t have enough hours in the day this time of year more than ever, but this isn’t an excuse to avoid eating healthfully.

After the holidays, we all need to eat lighter whether it’s a resolution or not. Vibrant, flavorful dishes are always are the key. I’ve partnered with thefeedfeed and Brummel and Brown Organic to bring you this great weeknight recipe! Pan Seared Salmon with Gremolata and Hazelnuts. Start to finish, this dish is less than 30 minutes to table and involves very few ingredients. The Gremolata may also be enjoyed on veggies, roasted potatoes, grains, eggs and other proteins... I love the flexibility of these “sub recipes” and their ability to elevate simple ingredients.

Brummel and Brown Organic is a buttery spread made of plant based oils and creamy organic yogurt and has half the saturated fat of butter and 0 cholesterol, is long on flavor and great for those watching their cholesterol intake. It’s not only wonderful for cooking, but also in baking and I must admit I’ve always loved swiping this buttery spread across rice cakes (rice cakes are my odd food quirk). 

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A few simple ingredients can make magic! 

 Be sure to rinse the capers thoroughly. Salt cured capers offer superior flavor to those packed in brine (which really just taste like brine).  

Be sure to rinse the capers thoroughly. Salt cured capers offer superior flavor to those packed in brine (which really just taste like brine).  

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I love lots of parsley! 

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Salmon is a nutritional powerhouse loaded with protein and heart healthy fats. Score the skin of your salmon with a sharp knife. I prefer to cook flesh side down first when searing. The fillet above is ready to flip and will only require 2-3 more minutes. Be careful not to over cook- think medium/medium rare. Remember, it will continue to cook once removed from the heat.

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Ready to serve! Here I’ve included smashed roasted new potatoes with sliced avocado.

Salmon with Light Gremolata and Hazelnuts 

RECIPE  

serves 2

Ingredients- 

for salmon:

2- 1/2 lb salmon filets, skin on and scored.

1 Tbs Brummel & Brown spread

Sea salt

Fresh ground pepper

 

for gremolata:

1/4 cup (packed) flat leaf parsley, chopped

1 tsp lemon zest

1 Tbs fresh lemon juice, set aside the remaining half lemon

1 tsp extra virgin olive oil

2 tsp salt cured capers, rinsed.

1/4 jalapeño, seeded and minced.

2 Tbs Brummel and Brown spread

Sea salt

Fresh ground pepper

Approximately 2 Tbs hazelnuts, toasted and chopped.

 

1- Rinse capers thoroughly to remove all salt and pat dry on a clean dish towel.

2- Chop parsley. Season salmon fillets with salt and pepper to taste.

3- Preheat cast iron (or heavy bottomed skillet) over medium heat.

3- While pan for salmon is heating, over low heat in a small skillet, melt 2 Tbs of spread and add capers and jalapeños. Mixture will foam a bit. Remove from heat and add lemon juice and zest. Stir in parsley and season with salt and pepper to taste. Place in separate bowl and set aside. Return pan to heat and place remaining lemon half cut side down until edges caramelized.

4- Add 1 Tbs Brummel and Brown spread to pan and allow to melt. Raise heat to medium high and place salmon face down (skin side up). Allow to cook, undisturbed for 4-5 minutes until a nice golden brown sear is achieved. Turn and cook for 2-3 more minutes. Be careful not to overcook. Remove from pan and allow to rest for about 5 minutes. 

5- Plate and top with gremolata and a sprinkle of hazelnuts. Serve with your favorite sides and enjoy!

 

Notes-

Gremolata is also delicious on vegetables, potatoes, eggs and grains and you may want to swipe a piece of crusty bread through it.

I recommend salt cure capers as their flavor is superior to brine packed. If your new to capers, you may cut back to one teaspoon.

To achieve a beautiful and slightly crispy sear for the salmon, I recommend using a heavy bottomed pan like a cast iron skillet.

Salmon can be smoky, make sure your kitchen area is well ventilated. If you absolutely hate the aroma, dot the salmon fillets with your Brummel and Brown spread and roast at 425F for 15 minutes and place under the broiler for 1-2 minutes to brown the top. Allow to rest for 5 minutes before serving with gremolata. 

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