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Fresh Pea Puree

By
Kylie Thomas
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0

Csilla Thackray shares a Fresh Pea Puree snack, perfect for happy hour in the springtime. You can use this creamy smooth recipe for on your favorite crackers or crostini. Though, feel free to serve a whole bowlful with an herb garnish on top if you so desire. 

Snow Peas vs English Peas in a Fresh Pea Puree

When you make a Fresh Pea Puree, the choice between snow peas and English peas makes a huge in the final flavor and texture. We recommend English peas for this recipe for its overall versatility. You get the classic sweet taste that shines through. Plus their texture, after cooking and pureeing, is typically more smooth and creamy. Snow peas though have a milder, more subtle sweetness and more vegetal flavor. Since you also puree the entire pod with snow peas (after removing the tough strings), the puree carries a fibrous texture in comparison to a puree solely from the English peas. While you can make a puree from snow peas there are setbacks. It will likely have a less intensely pea-like taste and needs to be strained very well to work.

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A brown platter holds orange bread squares with a fresh pea puree on top.

Fresh Pea Puree

  • Author: Csilla Thackray
Print Recipe

Description

The sweetness of peas in perfect in a puree on top of your favorite crackers.

Ingredients

Scale
  • 1 cup fresh peas
  • 2 cups heavy cream
  • 2 tbs parsley leaf
  • 1 tsp salt
  • 1 tsp lemon juice

Instructions

  1. In a small saucepan, combine the fresh peas, heavy cream, and salt. Bring to a simmer over medium heat, stirring frequently.
  2. Turn heat to low and let the cream reduce by half. Keep stirring as it reduces.
  3. In a blender, add the cooked peas & cream with the parsley leaf and blend on high.
  4. Finish with lemon juice and check for seasoning levels. Let puree, cool and serve on crackers or crostini.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Plus, try our recipe for Paprika Deviled Eggs to perfectly match this Fresh Pea Puree.

Recipes by Csilla Thackray
Styling by Keith Recker
Photography by Laura Petrilla

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Be a Vintner for a Day at Vivác Winery

By
Emma Riva
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0
Unloading a bucket of freshly picked grapes at Vivac Winery.

I’m at a happy and confident point in my career, and comfortable with my life, but not so tranquil that I don’t occasionally have a twinge of regret over what might have been. With a slightly different turn, I might have become a curator or an architect instead of a graphic designer. A less realistic fantasy, but one I’ve never really let go of, was to become a winemaker and live in some fabulous and famous winemaking region of the world. While this was not meant to be, when I heard about Vivác Winery’s pay-to-play grape harvesting event, I couldn’t help myself.

Be a Vintner for a Day at Vivác Winery

Harvesting grapes at Vivac Winery.

I drove north from Santa Fe on a beautiful late summer morning, dreaming of the Russian River Valley in Sonoma or the Rhône Valley in France. The early light glimmering off the river was idyllic. A vision of three perfect hot air balloons rising above a hill added to the reverie. But this was not a river in the Old World: it was New Mexico’s Rio Grande, better known for chiles than grapes.

However, along the Rio Grande Valley and many locations in New Mexico, vintners are experimenting and perfecting viticulture in challenging high-altitude and cold-winter conditions. Their work rests on centuries of grape growing into the current day: in search of sacramental and table wines, the Spanish planted grapes as early as the 1620s. Picking up on that heritage in our day, Vivác, located where the Rio Embudo enters the Rio Grande in Dixon, has become one of the best in the state.  

World Class Wines, Right Outside of Santa Fe

Chris Padberg, one of the owners of Vivac, offers a toast at the harvest party lunch with Rose of Cabernet.

I was put to work the moment I arrived. There were already several folks harvesting under the beautiful face of a craggy hill topped with crosses, elements found on the Vivác labels and reminders of Spanish heritage. I started filling buckets with beautiful Grüner Veltliner grapes, better known for their prominence in another famous wine valley, the Wacau in Austria. The work itself varied from easy–gorgeous clumps of grapes dangling in a perfect way asking to be snipped–to tricky, with grapes tucked and tangled deep in the vines. While my competitive nature had me wanting to fill more buckets than anyone else, by the third hour of toil, I let myself relax. The meditative quality of the work would ultimately be more rewarding than trying to “win.”

Red chile chocolate Guinness cake, with rasperries, and Vivac's Agllianico wine, for dessert at the harvest party lunch.

Though I couldn’t help but think how clever Vivác was to get people to PAY to WORK, they told me very clearly that this wasn’t a tourist junket. They really needed us out in the vineyard to bring in the grapes at the right time. Once I had the full experience, meeting new friends, learning about the wine, and enjoying a glorious wine paired with a meal, I realized I would happily have paid double.

A Hard Day’s Work

Each harvest party (there are usually two or three each summer through fall) includes a tour of Vivàc’s winemaking facility and a late lunch prepared by a well-known chef from the region. In my case we were joined by the one and only Johnny Vee from Las Cosas Cooking School in Santa Fe. As I sat around the table eating one glorious course after another, I started striking up conversations with those around me. Most had been coming to pick grapes every year for years. Most were relatives and good friends of the Padberg family. Indeed, I found myself by chance at the family table with two of the owners plus a mother, a sister, AND an aunt. Johnny Vee held court, and everyone toasted and cheered the great harvest, the delicious wine, and the camaraderie.

Elegant fine dining table setting at Vivac restaurant
A bunch of freshly picked grapes at Vivac Winery.

Eventually, of course, I drove southward and back to reality: I am still not a vintner. I don’t live along the Rhône. But neither of these facts dimmed the special day, and I can’t wait to rejoin my new wine family again next year for another harvest.

Story by Alex Hanna
Photography by Michael Benanav

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Terran Last Gun Opens New Art Show at Hecho a Mano

By
Kylie Thomas
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0
An orange art piece with a half black, half white circle and half green and half purple on the inside of the circle.

Ledger drawings date to at least the 1860s when they were created by incarcerated Great Plains people using the materials at hand, in this case torn pages from ledger books given to prisoners along with crayons and colored pencils. Contemporary artist, Terran Last Gun’s new show opening on March 7 at Hecho a Mano in Santa Fe, reflects on how he draws from this history while breathing new life into a traditional art form.

Hecho a Mano Opens Terran Last Gun’s Art Show

“My work focuses on color and form, and how they interact with one another,” says Piikani (Blackfeet) citizen and visual artist Terran Last Gun. Last Gun’s work draws on the relationship between color, shape, land, cosmos, cultural narratives, and personal experiences which he calls the “building blocks of my art practice”.

Last Gun explores these intwined relationships in a range of media including printmaking, painting, photography, and ledger drawing.

A geometrical pink shaped art piece on a piece of ledger paper with green and yellow stripes inside.

Using Ledger Art

“Ledger art is very unique to Indigenous people,” Last Gun says. It shows both the artistry and resourcefulness of the people who created it. While much traditional ledger drawing is pictorial and representational, Last Gun’s ledger art is more geometric. But there are strong parallels he says. “I am often pondering how we relate to color and form, both individually and collectively as human beings,” he says.

While his work may appear abstract, it’s based on a powerful visual vocabulary he created by studying the ledger art of his father, Terrance Guardipee, as well as the painted lodges of the people of the Blackfoot Confederacy. He firmly roots symbols of the stars, cosmos, mountains, animals, and the land in his luminous works. He often uses antique ledger sheets for his work, furthering the feeling that he is both looking back in reverence as well as looking forward.

About Terran Last Gun

Born in Montana, Last Gun now lives and works in Santa Fe, New Mexico. He received his A.S. degree from the Blackfeet Community College in 2011, and later studied at the Institute of American Indian Arts where he earned a BFA in Museum Studies and AFA in Studio Arts in 2016.

His show at Hecho a Mano runs through March 31, 2025.

Story by Julia Platt Leonard
Photos Courtesy of Terran Last Gun

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Proust Questionnaire With Rodolphe Louchart From The Compound

By
Kylie Thomas
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0
Rodolphe Louchart stands in the Compound dining room, leaning against a white table with a table set in front of him.

Rodolphe Louchart, General Manager and Sommelier at The Compound, talks guilty pleasures, a road trip he’d like to make to Chile, and how he loves playing in the dirt.

The Compound in Santa Fe, Where Elegance and Innovation Meet

A true farm-to-table experience, The Compound in Santa Fe continues to build on the rich history of New Mexico with its innovative menu. This restaurant, the brainchild of owner Mark Kiffin, combines a contemporary American culinary outlook with an elegant, distinctive, Southwestern flair. Outside of the incredibly delicious food by Chef Weston Ludeke is their extensive and award-winning wine program, run by sommelier Rodolphe Louchart. Pair your dinner with a choice of nearly 500 selections from various wine regions around the world. The Compound even has biodynamically farmed and natural wines available in accordance with their commitment to farm-to-table dining.

Proust Questionnaire With Rodolphe Louchart From The Compound

White or Red?

Rosé!

What makes for a great evening out when you’re not at work?

Great company.

What is your guilty pleasure?

Skittles

If you weren’t a Sommelier what would you be?

A farmer.

What’s the best drink you’ve ever had?

Chateau Margaux 1985.

If you could visit any winery, anywhere in the world what would it be?

Concha y Toro.

Story by Julia Platt Leonard
Photo Courtesy of The Compound, Rodolphe Louchart, and Gabriella Marks.

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Proust Questionnaire with Mark Kiffin

By
Emma Riva
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0
Chef Mark Kiffin stands beside his wife, Barbara, a blonde woman wearing an orange dress.

Mark Kiffin, chef-owner at The Compound in Santa Fe talks to TABLE about his penchant for potatoes, popcorn, and a dream meal he’d like to share with his wife, Barbara. Plus, learn what culinary essential he never travels without.

Proust Questionnaire with Mark Kiffin

Red, green, or Christmas?

Always green…and I was born on Christmas Day! 

What qualities make for a great restaurant?

Consistency of food, and especially the staff. 

What qualities make for a great chef?

Now, patience. When I came up, pure hard work and long hours to get to the next level. 

What makes you a great chef?

I have a greater respect for the craft and desire to please the guest.

What makes your restaurant special?

Care of ingredients. 

What inspired you to become a chef?

My mom didn’t cook. 

What do you appreciate most/look for in your sous chefs?

Take care of the staff, no waste. 

What is your favorite ingredient?

Potatoes.

What is your favorite dish you make?

Right now, I make pancakes for my daughter every day, even when traveling the world I bring a small stove, pan, and spatula! 

When you’re not working, where can we find you?

At home or around the world with my wife and daughter. We travel, eat, see, and learn! 

What is your guilty pleasure?

Smartfood white cheddar popcorn…we always have it. 

If you weren’t a chef what would you be?

What I will be is RETIRED! Nothing else. 

What’s the best meal you ever had?

Too many to note, but they almost all involve being with my wife, Barbara. 

If you could make a dinner reservation anywhere in the world…?

Probably Los Diamantes in Granada, Spain (again with my wife)…if you know, you know.

What is your first food memory?

Thanksgiving at my grandmother’s.

Story by Julia Platt Leonard
Photo courtesy of The Compound

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The Palazzo

By
Anna Franklin
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0
Two elegant glasses of red wine garnished with a twist of grapefruit, set against a cozy indoor backdrop.

There’s a nip in the air. The promise of snow send us indoors hoping for a crackling fire and a warming cocktail. Caley Shoemaker, co-founder and master distiller at As Above So Below, is here to help. She obliges us with the Palazzo, a drink designed for just these moments.

The Palazzo Recipe

The Palazzo is a soul-restoring blend of grapefruit, gentian liqueur (made from the root of a tall flower grown in the Alps), vermouth, Arcadia aperitivo, and Astrologist bourbon. The latter is the star of the show. It’s a high rye bourbon aged four years in New American oak, then finished with six years in French oak casks. These casks once held Stag’s Leap Cabernet from Napa Valley. As Shoemaker says, “This evolutionary, long matured bourbon offers aromas of hazelnut and marzipan. It also offers hints of black currant, cacao and toasted pumpernickel. It glides across the palate, leaving lingering hints of dulce de leche.” The Palazzo benefits beautifully from all of these flavors.

We can’t think of anything better on a cold winter’s day or night. Try mixing up your own at home, perhaps as a prelude to a hearty, warming dinner of Grilled Tomahawk Steak. with a serving of

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Two elegant glasses of red wine garnished with a twist of grapefruit, set against a cozy indoor backdrop.

The Palazzo

  • Author: Caley Shoemaker
Print Recipe

Description

We can’t think of anything better on a cold winter’s day or night.

Ingredients

Scale
  • 1 1⁄2 oz Astrologist Bourbon
  • 1 oz Sweet vermouth,
  • 3⁄4 oz Aradia Aperitivo
  • 1⁄4 oz Gentian liqueur (Suze, for example)
  • 2 drops Grapefruit bitters
  • 1 Grapefruit peel twist

Instructions

  1. Stir all ingredients with ice until well-chilled, strain into a chilled Nick and Nora glass and serve with a grapefruit peel twist.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Caley Shoemaker, As Above So Below Distillery

Story by Julia Leonard

Styling by Anna Franklin

Photography by Dave Bryce

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Travel Through an Exceptional Culinary Tour of Italy and Morocco

By
Kylie Thomas
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0
A cocktail from Morocco sits on a table in a beautiful, sunlit outside plaza.

Some travel for culture while some want a deep dive into the flavors and foods of a place through a culinary tour. The good news? You can have both.  

Do you dream of steeping yourself in the timeless splendor of Morocco, exploring the souks of Marrakech, and learning about the pleasures of Moroccan cuisine? Or traveling through the Amalfi Coast of Italy, where picture-perfect villages hang from sheer cliffs over the impossibly blue Mediterranean, and learning to make mozzarella, pasta, pizza, and more from local masters? 

Friend, Table contributor, and four-time James Beard award-winning cookbook author Cheryl Alters Jamison, leads culinary adventure trips to dazzling Morocco, Italy’s dramatic Amalfi Coast, and also the sun-drenched South of France. You’re in good hands as she partners with award-winning, woman-owned French travel company Tour with Absolutely. There are still a few spaces left on her Marrakech and Amalfi Coast trips. These are small groups with no more than a dozen like-minded folks.  

Travel Through an Exceptional Culinary Tour of Italy and Morocco

Various brown bowls hold ingredients from a culinary tour in Morocco all assembled on a brown tray.

Marrakech, Morocco 

May 17-24, 2025 

An elegant Riad (inn) is your home as you explore the souks, and shop for everything from spices to rugs and textiles. Immerse yourself in Moroccan food culture with market stall tastings, cooking workshops, and even a saffron farm visit. There is dinner and a garden tour at La Mamounia, one of the world’s grandest hotels, as well as a visits to the striking Majorelle Gardens, and the Yves St. Laurent Museum. Journey to the seaside town of Essaouira, and take in the sunset at a dinner in the Agafay desert before you unwind with a traditional hammam scrub and massage treatment. 

A white plate holds a helping of spaghetti covered in red and green sauce from a culinary tour in Italy.

Italy’s Amalfi Coast 

October 5-12, 2025 

You’re cliffside for four nights at Ondo Verde Hotel in Praiano, followed by three nights in Naples’ grand baroque hotel, Art Galleria Umberto. Spend your days exploring the seaside pleasures of Positano, Minori, Amalfi, Ravello, Sorrento, Capri Island, and historic Naples. You’ll learn about pasta, pizza, limoncello, and mozzarella-making, and then devour the results. Visit a famed winery, shop for ceramics and other treasures, experience art and architecture, board boats and take to the sea, all the while immersing yourself in a rich food culture.  

Don’t miss your chance to be a part of one of these delicious culinary adventures, hosted by one of our favorite people. 

Story by Julia Platt Leonard
Photos Courtesy of Cheryl Alters Jamison

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Proust Questionnaire with Israel Castro

By
Kylie Thomas
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0
Chef Israel Castro stands in his kitchen with his arms crossed in front of his body and a blue apron on.

TABLE chatted with La Posada’s Executive Chef Israel Castro who spilled the beans on the power of a smiling customer, his mom’s home cooking, and that game changing rack of lamb.  

Proust Questionnaire with Israel Castro

Red, green, or Christmas? 

While both red and green chiles have their merits, the distinct qualities of green chiles often win my heart. 

What qualities make for a great restaurant? 

Consistent quality in food preparation builds trust. Customers return when they know they can always expect the same great taste. Every dish can tell a story; sharing the origin of ingredients or the inspiration behind recipes adds depth and connection. A well-executed meal can leave a lasting impression. Unique presentations or unexpected flavor combinations can create that “WOW” moment. By focusing on these elements, food can transcend the ordinary and become an unforgettable experience! 

What qualities make for a great chef? 

Integrity is essential in the kitchen. It fosters trust between staff and guests. When the team acts with honesty, it enhances the overall experience. A love for food drives creativity. It encourages chefs to experiment with flavors and presentation. This passion is reflected in every dish served. A genuine love for hospitality creates memorable experiences. It motivates staff to go the extra mile for guests. This dedication is what sets a business apart. The back-of-the-house team is vital. They work tirelessly to ensure smooth operations. Their efforts deserve recognition and appreciation. Each of these elements contributes to a thriving culinary environment, ensuring guest satisfaction and team morale. 

What makes you a great chef? 

Love for food and industry My love for food drives my creativity in the kitchen. I enjoy experimenting with flavors and techniques to create delicious and unique dishes. Cooking allows me to connect with people. Sharing meals fosters relationships and creates lasting memories with friends and family. There’s immense joy in seeing others enjoy my food. Their smiles and compliments motivate me to continue honing my craft as a chef. These elements combine to enhance my skills and passion, making me a passionate chef who values both food and people. 

What inspired you to become a chef? 

My mom’s cooking was always special. She believed that food could unite people. Every meal was made with love and care and she would spend hours in the kitchen preparing dishes that filled the house with delicious aromas. Each bite was a reminder of our shared moments, for her, cooking was not just a task; it was an art form. She taught us that food fosters connection and strengthens bonds. It shaped my early experiences with food. Then, everything changed.

I began to notice the vibrant colors on my plate. Each hue told a story of freshness and flavor. The shapes of different foods sparked my creativity. I started experimenting with herbs and spices. Proteins became more than just a source of energy; they were a canvas for culinary art. Sweets transformed into delightful creations that delighted the senses. Textures played a vital role in my dishes, adding depth and interest. The world of food opened up to me, revealing endless possibilities. Each meal became an adventure waiting to unfold. 

What do you appreciate most/look for in your sous chefs? 

The things I cannot show or teach; passion, integrity, creativity, and love for food and people.  Passion is a fire that burns within. It drives you to pursue what you love. You can’t teach someone to feel it deeply.  Integrity is about staying true to your values. It’s a personal commitment that comes from within. You can guide, but the choice is theirs. Creativity flows from the soul. It’s an expression of individuality that can’t be forced. You can inspire, but each person must find their voice. Love for food and people is about connection. It’s a joy that encompasses sharing experiences and flavors. You can share meals, but the feelings must be genuine. These qualities are deeply personal. They shape who we are and how we interact with the world. 

What is your favorite ingredient? 

Citrus; it adds a bright and zesty taste to dishes. It can enhance both savory and sweet recipes. 

What is your favorite dish you make? 

Tacos are a favorite dish in my kitchen, bringing joy and flavor to every meal. 

When you’re not working, where can we find you? 

When I’m not working, I cherish my time outdoors with the love of my life. The outdoors is our escape from daily stress and routine. It’s a beautiful way to connect and enjoy life together. I also enjoy spending quality time with my family and my son. 

What is your guilty pleasure? 

Dunkin Donuts! 

If you could make a dinner reservation anywhere in the world…? 

El Bulli.

What is your first food memory? Happy? Not?  

When I started in this industry, I worked as a dishwasher. It was a humble beginning, but it taught me a lot. After a long day, I was given the responsibility of closing the kitchen. This was a big step for me. I had to ensure everything was clean and organized. One day, the Executive Chef arrived late, around 11:40 PM. By that time, the restaurant was empty.

He was busy prepping the special of the day and carefully selected each ingredient. When he finished, he presented a stunning dish: a Rack of Lamb. The colors were vibrant, and the plating was impeccable. The aroma filled the air, making my mouth water. It was a true masterpiece, showcasing his talent and passion for culinary art.

At just 16 years old, I had never truly appreciated lamb before. The dish I tasted was a revelation. It was expertly seasoned, rich, and tender. Each bite opened my eyes to new possibilities. This experience sparked a passion within me. It made me eager to experiment in the kitchen. I realized that food could tell stories and evoke emotions. This moment was a turning point in my culinary journey. 

Story by Julia Platt Leonard
Photo Courtesy of Chef Israel Castro

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A Traditional Indian Dinner to Close Out the International Folk Art Market

By
Staff Author
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0
man in kitchen with white cabinets making red sauce

The International Folk Art Market is a platform for artists to share their crafts and stories, but it is also a place where people come together to celebrate the beauty and diversity of our world.

Traditional Indian Kutch feast

Sharing a meal reminds us of the power of food and community to bring people together and create meaningful experiences that last for years. TABLE’s online editor, Gabe Gomez, took part in a dinner prepared by some of IFAM’s artists from India.

Indian thali with curries, breads, and condiments

Traditional Artist Dinners, An International Folk Art Market Tradition

The end of each Market is a time to celebrate the hard work and dedication of the artists who have traveled from all over the world to showcase their crafts. It also highlights the staff and volunteers who have made the event possible. Artist groups from around the world often get together to prepare and share meals while reconnecting with friends. From Uzbek palov to Guatemalan pepian, artist dinners are a Market tradition.

Close-up of authentic Kutch cuisine

Abduljabbar M. Khatri & Abdullah M. Khatri are owners of Sidr Craft, an organization committed to preserving traditional bandhani textile techniques. They provide employment opportunities for women in rural areas of Kutch and Gujarat, India.

Bandhani is an ancient Indian textile art form that gets its name from the phrase “tying up.”Artists tie small portions of fabric with thread to create intricate patterns, then dye the fabric using a complex, layered process.

Colorful Gujarati Kutch feast

The Art and Heart of Bandhani

The Khatri brothers have been participating in the Market for years. At the home of Market volunteers Kate Rowe and her husband, the brothers prepared a traditional meal of khava (mutton pulao) and Spicy Pan-Fried Salmon for fellow Indian artists and friends. And like the bandhani scarves their produce, the meal required mastery of the craft to achieve a beautiful and delicious result.

Kutch thali lentils, vegetables, and flatbread

Throughout the evening, stories about the year’s Market filled the air. Sardinian jewelers Ansula and Andrea Usai from KOKKU, joined the festivities, as did new and veteran Market artists. Sharing food and stories helps people form new friendships and strengthen old ones. This creates a sense of belonging and connection that transcends cultural boundaries.

Traditional Indian meal from Kutch region

Khava (Mutton Pulao)

This aromatic rice dish is a vibrant celebration of Indian flavors and textures. It is often served during special gatherings like those at the International Folk Art Market. Layered with warm spices such as cinnamon, cardamom, and cloves, the recipe balances savory and sweet. The flavors of caramelized onions, golden raisins, and a touch of sugar fold in. Additionally, marinated mutton adds rich depth, while saffron-infused milk brings a subtle floral warmth and beautiful golden hue to the basmati rice.

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Khava (Mutton Pulao)

  • Author: Gabe Gomez
Print Recipe

Description

A warming and filling dish for special gatherings. 

Ingredients

Scale
  • 3 lb ground mutton
  • 1 tsp ginger, mashed in mortar and pestle
  • 1 tsp garlic, mashed in mortar and pestle
  • 1/2 tsp cayenne pepper
  • 1 tsp dhana jeera powder
  • Pinch of black pepper
  • 1/2 cup milk
  • Pinch of saffron
  • 1/3 cup raisins
  • 1/4 cup vegetable oil
  • 1 cinnamon stick
  • 5 green cardamom pods
  • 3 cloves
  • 2 bay leaves
  • 3 onions, sliced
  • 1 long green chili pepper, thinly sliced
  • 5 tsp sugar
  • Pinch of salt
  • 2 cups basmati rice

Instructions

  1. Marinate the mutton in ginger, garlic, chili powder, dhana jeera, and black pepper for 30 minutes.
  2. Heat milk and add saffron. Sit for 10 minutes.
  3. Rehydrate raisins in a bowl with hot water. Drain and set aside.
  4. Over medium heat, add oil, cinnamon stick, green cardamom pods, cloves, and bay leaves. Stir over heat for two minutes.
  5. Add onions and chili peppers until caramelized. Remove onions and spices from the pot.
  6. Add the meat and cook until browned.
  7. Return the onion and spices to the pot.
  8. Add raisins, sugar, salt, saffron milk, and rice. Add four cups of water and bring to boil.
  9. Reduce to a simmer, cover, and cook for 15-20 minutes until liquid is absorbed.
  10. Stir and serve warm.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Spicy Pan-Fried Salmon

This pan-fried salmon recipe is a bold and flavorful take on Indian coastal cuisine. Fresh fish meets an aromatic marinade rich with garam masala, cumin, turmeric, and citrus. The overnight marination allows the spices to deeply infuse the salmon. Pan-frying locks in moisture and creates a lightly crisped exterior.

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Spicy Pan-Fried Salmon

  • Author: Gabe Gomez
Print Recipe

Description

An Indian twist on Pan-Fried Salmon.

Ingredients

Scale
  • 4 boneless salmon filets, skin-on
  • Pinch of salt
  • Pinch of freshly ground pepper
  • 2 tbsp ginger
  • 1 tsp ginger, mashed in mortar and pestle
  • 1 tsp garlic, mashed in mortar and pestle
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp coriander powder
  • 1 ½ tsp turmeric powder
  • 1–1 ½ tsp ground cayenne
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 2 tbsp EVOO

Instructions

  1. Clean and dry the salmon filets, removing any bones.
  2. Combine salt, black pepper, ginger and garlic paste, garam masala, cumin, coriander powder, turmeric powder, cayenne, lemon juice, and water. Mix well.
  3. Add the salmon to the mixture and coat entire fillet. Fish can marinate from 2-24 hours. We recommend marinating overnight for best results.
  4. Remove excess marinade from the fish. Heat the oil in a skillet over medium-high heat. Pan-fry fish for 4 minutes on each side. It’s always best to lower the heat to avoid burning the marinade, which can make the spices bitter.
  5. Transfer fish to a clean platter or plate to rest. The fish will continue to cook when it’s off the skillet.
  6. Enjoy the fish with fresh cucumber wedges and rice with a little lemon squeeze.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story and Recipes by Gabe Gomez
Photography by Tira Howard

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Taos Winter Wine Festival Giveaway

By
Kylie Thomas
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0
Three bottles of wine sit on a table over looking the snow at the Taos Winter Winter Festival.

Escape to the beautiful winter wonderland of Taos for a long weekend celebrating the art of fine wine and culinary excellence at the Taos Winter Wine Festival from January 29 to February 2! This captivating event brings together some of the finest wineries and Taos’s top chefs for an unforgettable experience. Indulge in a series of decadent events, including chef luncheons, après-ski tastings, wine dinners, and two spectacular tastings.

Reserve Tasting: Savor signature dishes from local restaurants along with special reserve wines from 30 esteemed wineries.

Grand Tasting: Embark on a culinary adventure featuring 30 wineries pouring alongside paired bites from Taos’ and Taos Ski Valley’s finest restaurants.

Whether you’re a passionate skier, a food and wine enthusiast, or simply seeking a luxurious winter getaway, the Taos Winter Wine Festival promises an experience that will tantalize your senses.

Taos Winter Wine Festival Giveaway

Want to experience the magic for free? We’re giving away a pair of tickets to the Reserve Tasting and a pair of tickets to the Grand Tasting! Simply sign up for our newsletter below to enter for a chance to win. Don’t miss this opportunity to indulge in the best of Taos!

By entering your email you agree to the competition terms and conditions.

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