Savoring the Seam

Brittany Flint
Oct 3
4 min read

It's been a quiet, yet busy season around here - one I've dedicated to my family, work and self. I've genuinely missed this space and am so happy to be back, ready to reconnect and share not only my perspective as a woman chef and entrepreneur, but also [perhaps more importantly] how I'm feeling in the moment.

And at this moment I can't help but relish in the magic of early October. This part of the world has fully tipped into Autumn, grasses and trees are steadily changinging their hue and the air has already filled with that refreshingly, satisfying crispness. While the season has changed, I still cling to the ease of summer time meals, and the markets seem to agree.

The remnants of summer still linger there, and I find myself holding back the urge to hastilly pickle, freeze or stew every fruit available. My kitchen counters could easily be overflowing with all my equipment scattered about. That primal urge outweighing all other tasks and me spending the weekend bottling up that last bit of sunshine.

Lately, however, I've been settling into a 'less is more' space. It feels more honest, more present. My market bag is still full, but it’s a curated collection of immediate treasures. Mini multi-colored melons, bunches of medicinal greens like dandelion and purslane, fragrant bundles of cilantro, chives, basil and mint, fresh figs that are phenomenally sweet, assorted peppers, and a handful of deeply red [or yellow], sun-ripened tomatoes. It's a haul that promises deliciousness for the week ahead, no long-term storage required.

Being culinarily inclined definitely comes in handy at a time of such abundance. It’s a joy to look at this vibrant pile of ingredients and see not just food, but meals waiting to happen. While I work on tweaking [more like measuring out] a few of my favorite dishes to perfectly suit this "seam", I wanted to share a recipe that is becoming a staple for my meal prep clients: a Moroccan Salmon Bowl. This bowl is everything I love about early Autumn cooking. It's vibrant and fresh, but anchored by warm earthy spices that feel like a cozy hug. It's noursishing and comes together surprisongly quickly.

Let's dive into it, shall we?

Moroccan Salmon Bowl for 2

This recipe is a perfect example of my ‘less is more’ philosophy in action. It’s not about cutting corners, but about making each component shine. That’s why you'll see separate, simple steps for the spice blend, the sauce, and the fresh salad.

That little bit of foresight is what creates the magic: the warm, earthy salmon and fluffy couscous against the cool crunch of a crisp salad. Please don’t be discouraged by the list of ingredients! Each step is straightforward, and I promise that once you have these vibrant spices in your pantry, they'll become a new favorite you’ll sprinkle on so many other meals.

As always use substituions when needed like water for chicken stock, saffron for preserved lemon, rice or quinoa for couscous, cucumbers for peppers [or even figs] and clarified butter for oil. Happy cooking!

Ingredients

2 Tablespoons moroccan rub [see recipe below]
2 salmon fillets
1-2 Tablespoons olive oil
1 cup couscous
1 ½ cups chicken broth
1 teaspoon preserved lemon - diced or puréed
½ cup sumac red onions [see recipe below]
½ cup cilantro chutney [see recipe below]
½ cup cherry tomatoes - halved
½ cup cucumbers - chopped

For the Moroccan Rub combine the following spices:

This yields about a cup of seasoning. Store the excess in an air tight container, at room temp for about 3 months be sure to label and date it as well.

2 Tablespoons smoked paprika
1 Tablespoon Garam Masala
1 Tablespoon garlic powder
1 Tablespoon onion powder
2 Tablespoons kosher salt
2 teaspoons Baharat
1 teaspoon coriander

For the Sumac Red Onions do the following:

Thinly slice half of a red onion into a small bowl or container .
Squeeze and zest 1 lemon over the onions.
Sprinkle about a ½ teaspoon of sumac and salt and gently stir.
Set aside.

For the Cilantro Chutney blend the following ingredients together:

This yields between 2-3 cups depending on the size of the cilantro bunch. Store the excess in an air tight container, in the fridge for up to 5 days - be sure to label and date it as well.

1 shallot - rough chopped
3 garlic cloves - peeled
1-2 Serrano or jalapeño peppers - rough chopped
1 bunch of cilantro - torn
¼ - ⅓ cup of water
3-4 ice cubes
Salt to tase

Instructions:

Begin by placing the chicken broth in a small sauce pan and bring it to a boil.
Once boiling add the preserved lemon and couscous, give it a quick stir, cover and turn off the heat. Let sit for about 10 minutes to ensure it’s cooked all the way through.
Next preheat your cast iron skillet [or sautee pan] on medium heat.
Generously season the salmon fillets, flesh side only.
Then add the oil to the pan and begin searing the fish, flesh side down. Let it cook for about 4 minutes or until brown. Flip and cook for approximately the same amount of time.
While the salmon is cooking, chop and salt the tomatoes and cucumbers. Fluff the couscous and start building your plate.
Assemble however you like but I tend to start with a heaping scoop of couscous, then the salmon, sumac onions, cucumbers & tomatoes and finally a drizzle of cilantro chutney.
Enjoy not only this dish but many others you can create by cross utilizing the excess prep.

That's it, for now...

I hope you get to see what all the hype is about and give this recipe a try, especially while we still have tomatoes and cucumbers available at the farmer's market. If you do make these yummy bowls, drop a heart or leave a comment about your perspective.

Eat well my friends 🫶🏽