I am probably a latecomer to the Vegetti, and no it is NOT a gynocological instrument but it IS a simple kitchen tool that easily slices almost any vegetable into thin spaghetti like strips. I prefer to call it a “spiralizer”. My sister swears by hers and my daughter the same thing but me, nope, I like being the old fashioned curmudgeon, stuck in his ways and seem to bask in the toil that is julienning vegetables for interesting salads. I mean how else are you going to be able to elicit gratitude for the amount of time it took to make the meal? Well, not wanting any gratitude (I guess some gratitude would be nice) and being more than willing to do dinner last night, I decided to give the tool a whirl.
The dinner consisted of salmon, a mixed salad using the “spiralizer” and potato nests. You are most likely wondering what in the world is a “potato nest” but I got the idea from seeing a pasta nest in the grocery store and thought that the Vegetti could help me make that happen. The whole meal turned out fantastic! and I ended up being very impressed with the Vegetti /”spiralizer”. Preparation time was only about 20 minutes and cooking time about 50 minutes. (It was a big piece of fish). I hope you try this and let me know what you think.
The salad consisted of “spiralized”, seedless cucumber (about a half), 1 small zucchini, 1 small yellow squash, half a Daikon radish (peeled), a large carrot (peeled) and the only things that were not run through the device, very thinly sliced onions and roasted red pepper strips. Combine these in a large bowl and lightly toss them together with a light vinegar and olive oil dressing chill and enjoy. I made my dressing with White balsamic vinegar (adds a bit of sweetness) 1/4th cup, with 2 tablespoons of extra virgin olive oil, 1/2 teaspoons of dried parsley, celery seed, salt and pepper.
Now is the fun part. I took some regular russet potatoes (pick narrow ones) peeled them and ran them through the “spiralizer”. Then I piled them in loose heaps (kind of like pasta nests) on a cookie sheet that had been sprayed with Pam, added a sprinkle of salt and pepper, sprayed the heaps with Pam and baked at 350 degrees for about 15 minutes or until the edges of the strips start turning a little bit golden brown.
Below is the recipe for the salmon. I have always said that fish should be treated simply because you never want to take away from the essence of the fish and trust me, each type of fish has its own essence.
Gary Bechard – The Well Fed Cyclist
1.5 to 2 lbs – Salmon fillets (about 8 ounces per person, 4 fillets, preferably wild caught)
1tsp – Coarse ground black pepper
1 tsp – Sea salt
1 tsp – Smoked paprika
1 tsp – Dried Parsley
½ tsp – Thyme leaves
3 ounces – White wine
Arrange the salmon in a ceramic baking dish in which you have put the white wine. Dust the top of the salmon with the herb ingredients and cover the dish with foil. Bake the fish at 350 degrees for about 35 to 45 minutes or until the fish starts to flake easily. (I always start checking my fish at the 30 minute mark because sometimes the filets are thin and take less time and you do not want to overcook them.) The idea here is to cook the fish slowly so that the flavors are infused into the fillets.
I served this with a mixed vegetable salad and potato nests.