Ocean Friendly Meals - Salmon, Artichoke and Goat Cheese Frittata
When it comes to my definition of an ocean friendly meal, I first begin with the protein sources as this has the highest resource use of all of the foods that we consume. A sustainably raised fish, like Kvarøy Arctic salmon is the most resource efficient protein on the planet! With only 1.2 pounds of feed and 1 gallon of water used on average as opposed to over 13 pounds of feed and 2500 gallons of water used for the beef we eat.
I also look for ingredients, such as eggs, vegetables and cheeses that can be sourced locally to lower carbon foot print. All of these things help to protect our oceans in an effort to lower rising climate temperatures. Plus, eating sustainably raised fish leaves much needed wild stocks for marine mammals and helps the oceans recover from overfishing!
Serves 8
2 tablespoons unsalted butter
2 cups leeks, cut lengthwise, rinsed well and thinly sliced
1 teaspoon garlic, minced
½ cup white onion, finely chopped
2 cups canned artichokes, packed in water, quartered, drained well
12 large eggs, at room temperature
1 cup half and half
1 cup Parmigiano Reggiano, grated
1/4 cup fresh basil, chopped
1 teaspoon Tabasco
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoon unsalted butter
5 ounces soft goat cheese, such as Montrachet
10 ounces Kvarøy Arctic Salmon Fillet, cooked and cut into chunks
DIRECTIONS
Melt the butter in a large sauté pan over medium heat. Add the leeks, garlic and onions. Cook for about ten minutes to soften the vegetables without browning them. Add the artichokes and cook for three minutes more.
Preheat the broiler. In a large bowl, whisk together the eggs, half and half, Parmigiano, basil, Tabasco, salt and pepper. Divide the vegetable mixture between two 10-inch skillets. Add one tablespoon of butter to each skillet. Over medium heat, swirl the pan as the butter is melting to coat the bottom. Pour half of the egg mixture into each skillet. Swirl the pan again slightly to incorporate the vegetables. Cook the frittata over medium heat until the center is set, about 15 minutes.
Drop pieces of the goat cheese and the salmon on the top of each frittata. Cook the frittata under the broiler until the cheese and the top of the frittata are browned. Remove from the oven, cool slightly, slice and serve.
Serving Suggestions
- I like to serve this with some lightly seasoned sour cream and fresh basil.
- If you are serving a family or want to have leftovers, try dividing the filling between muffin tins and bake at 350° F for ten minutes for terrific individual servings.
BONUS RECIPE
For those of you who like a little sweet treat afterwards - you are going to love my grandmother’s classic coffee crumb cake!
Crumbs
1 cup + 2 Tbsp (160g) all-purpose flour
1/3 cup (74g) packed light brown sugar
1/3 cup (72g) granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (4 oz) unsalted butter, melted
DIRECTIONS
Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish then line with two sheets of parchment, butter parchment (alternately you can just butter and lightly flour the dish if you don't care to lift out the whole cake).
In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter and stir to combine.
Slowly add flour and mix with wooden spoon or a spatula until no streaks of flour remain. Set aside to rest while cake batter is prepared.
Cake
1 cup (143g) all-purpose flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
5 Tbsp (2.5 oz) unsalted butter, softened
1/2 cup (109g) granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup (2 oz) milk
1/4 cup (2 oz) sour cream
DIRECTIONS
In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.
Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
Pour batter into prepared baking dish and spread into an even layer. Break crumb mixture into pea size crumbs and drop evenly over batter.
Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes. Cool in cake pan 10 minutes, then using parchment overhang lift cake from pan and cool on a wire rack. Store in an airtight container.
Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
Pour batter into prepared baking dish and spread into an even layer. Break crumb mixture into pea size crumbs and drop evenly over batter.
Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes. Cool in cake pan 10 minutes, then using parchment overhang lift cake from pan and cool on a wire rack.