The 19th SAG Awards will take place on Sunday, January 27 at the Shrine Exposition Center. Goin will prepare three dishes on the same plate composed of: Roasted beets and blood oranges with feta and black olives, Slow-roasted salmon with green rice, labneh, capers and nasturtiums, and Beef tenderloin with fingerlings, arugula, and horseradish cream.
The vegan option has the feta removed from the beet salad and the other two dishes replaced by Cauliflower couscous with pomegranate salsa and Farro with kale, young broccoli, currants and pine nuts.
The food will be served with Champagne Taittinger and wines from Gallo.
The slow-roasted salmon was my favorite of all the dishes, with incredible texture and that amazing green rice, so I am sharing her recipe here!
Slow Roasted Salmon with Green Rice, Labneh, Capers and Nasturtium
2 lbs wild salmon (1 piece), skin on, bones removed
1/2 cup finely diced shallots
1/4 cup plus 2 tbsp minced flat-leaf parsley
2 tbsp minced dill
2 tsp minced tarragon
1/2 cup plus 2 tbsp extra virgin olive oil
1/2 sprig rosemary
1 chile de arbol
1/2 cup diced red onions
2 tbsp salt-packed capers
1 cup labneh
1 tbsp picked dill
1/2 clove garlic
1 tbsp lemon juice plus 2 tsp lemon zest
Green rice (recipe follows)
Koshter salt and freshly ground black pepper
Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.
Preheat oven to 250 degrees and place a shallow pan of water on the bottom rack.
Combine 1 tsp of lemon zest, shallots, dill, tarragon, and 1/4 cup of the parsley in a small bowl and stir in 2 tbsp of olive oil. Place the salmon, skin side down on a baking sheet, and season with 2 tsp kosher salt and some freshly ground black pepper. Smear about 1/3 of the herb mixture on the fish and turn it over. Slather the skin side of the fish with the remaining herb mixture, and season with a little more kosher salt and black pepper.
Place the salmon on a wire rack set on a baking sheet.Bake the salmon about 25 minutes, until medium-rare to medium. The center will still be slightly translucent. To check if the salmon is done, peek between the flakes.If it doesn't separate into flakes, it's not ready yet.
Meanwhile, heat a medium saute pan over high heat for 2 minutes. Turn down the heat ot medium and add 1/2 cup olive oil, the rosemary and the chile. When the rosemary and chile start to sizzle, add the onion. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Add the capers and turn off the heat.
Place the labneh in a bowl. Using a mortar and pestle, pound the dill to a paste and add it to the bowl. Pound the garlic clove with 1/2 tsp salt and add to the labneh. Stir in the lemon juice and a pinch of pepper. Taste for balance and seasoning.
Cut the salmon into six 5-oz pieces. Spoon the rice onto the center of six large dinner plates and place the salmon on top. Turn the heat on under the caper sauce and add the lemon zest. When the sauce is sizzling, add the chopped parsley and taste for balance and seasoning. Dollop the labneh on each salmon and spoon the caper sauce over the fish and around the plate and scatter nasturtium on top.
For the green rice:
1 cup chicken stock or water
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed mint leaves
2 tbsp minced chives
1/4 cup packed cilantro leaves
2 tsp fennel seeds
1/4 cup plus 1 tbsp extra virgin olive oil
3/4 cup finely diced fennel
3/4 cup finely diced red onion
1 chile de arbol
1 1/2 cups white basmati rice
1 tbsp unsalted butter
Kosher salt and freshly ground black pepper
Bring the chicken stock and 1 1/4 cups water (or 2 1/4 cups water) to a boil in a medium pot and then turn off the heat.
Place the parsley, mint, chives, and cilantro in a blender. add 1 cup of the hot liquid and puree the herbs on medium speed. Pour in the rest of the liquid slowly, and pureeon high speed for almost 2 minutes until you have a very smooth, green broth.
Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light, golden brown. Pound them with a mortar and pstle.
Quickly rinse out the pot (if you used chicken stock) and heat over high heat for 2 minutes. Add the olive oil, diced fennel and onion, toasted fennel seeds, chile, and 1/2 tsp salt.
Cook over medium-high heat or about 5 minute,stirring often, until the fennel and onion are translucent. Add the rice, 1 tsp salt, and a pinch of pepper. Stir well to coat the rice with the oil and the vegetables. Add the herb broth and 1/2 tsp salt. Bring to a boil, then reduce the heat to a low simmer. Add the butter, cover, and cook the rice 15-20 minutes, until tender. Turn off the heat and leave rice covered for 5 minutes. Fluff the rice with a fork and taste for seasoning.