chefgraceramirezJuly 9, 2020
This weekend I got sent a real treat from New Zealand 🇳🇿 It felt so special to receive @orakingsalmon via @Brownetradingco. Im such a fan. I got introduced this succulent salmon when I lived there, and let me tell you…its beyond. I didn’t know salmon could do that. I cooked it up last weekend, & it was exquisite. Please do yourself a favor and order it…NOW! Here is my recipe SALMON WITH MANGO SALSA Ingredients 2lbs of @orakingsalmon 4 bay leaves 4 cloves garlic, halved ½ lemon, sliced into rounds 1 tbsp honey 1 tbsp extra virgin coconut oil 1 tbsp flakey sea salt ¼ tsp freshly ground black pepper For the salsa: ½ tbsp extra virgin coconut oil ½ cup finely chopped shallot 1 ripe mango, pureed in the blender, or cubed juice of one lemon zest and juice of half of one lime salt 2 tbsp chopped parsley 2 tbsp chopped cilantro Garnish @farm.one edible flowers and/or micro watercress Method Preheat oven to 350F. Place salmon on a baking dish lined with parchment paper. Make several incisions along the top of the fillet, careful not to cut too deeply. Tuck bay leaves, garlic halves and lemon slices into the incisions. Brush honey and coconut oil over the fillet. Season with sea salt and pepper. Bake in oven for 12 - 15 minutes, for a pink center. Meanwhile, prepare the salsa. In a medium sauté pan, add the coconut oil and shallots over medium high heat. Caramelize the shallots until lightly browned, about 8 minutes, then remove from heat. Fold in the mango, add lemon juice, lime zest and juice, and season to taste. Add chopped parsley and cilantro. To serve, spread mango salsa on top of fillet and garnish with edible flowers and or micro watercress. Enjoy! Buen Provecho. View post
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Part 1 of a two part series, this webinar is intended to be taken in conjunction with Hydroponics 102, but can also be enjoyed as a standalone course. Spend one hour with Farm.One's resident Plant Scientist and hydroponics instructor, covering the basics of indoor farming.
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