Skip to content


June 18, 2012

san francisco midwife salmon on salad

Dalyce and Ralph have ventured over to this side of town for a year,  joining our village which is Noe Valley. Dalyce and Ralph are homebirth heroes — little baby Magnolia just recently joined her big brother, Reed, in just about 2 hours of active labor, both babies born at home. I am so excited to have them closer to me because then we can have mornings like last Saturday. We met up at the Noe Valley Farmer’s market, bought lots of great produce, then walked back to my house and cooked up this lovely salmon on a bed of fresh lettuce greens.

Half way home from the farmer’s market, we rounded the corner on Vicksburg and came across the new Olive Oil store that had just opened a few days ago. It is called Olive This Olive That. For an Italian like me, this shop is one of the most beautiful places on earth! The walls are lined with beautiful metal containers of extra virgin olive oils and vinegars. The olive oils are infused with flavors like basil, chipotle and Persian lime. The vinegars are balsamics that are infused with flavors like coconut, pomegranate and chocolate. Their postcard says that they have over 50 different flavors. Mary and Janell are the friendly proprietors who are out to teach us all about the magic of oils and vinegars. Mary served us tiny cups of both olive oils and vinegars to taste. Man, I could have stayed there all day! Mary had us try the Persian lime evoo mixed with the coconut white balsamic vinegar. All I can say is WOW, who knew? Since we were making the salmon for lunch, I bought a bottle of the Persian Lime Extra Virgin Olive oil and we headed home. Given the beneficial properties of extra virgin olive oil, this is a place where pregnant women should frequent. Often!

San Francisco Midwife: Olive This Olive That

Salmon with Persian Lime Olive Oil

5-6 oz of Salmon per person, skin removed, pin bones removed

Persian Lime Olive Oil from Olive This Olive That

Pink Himalayan Salt

Cracked black pepper


Pat Salmon with a paper towel so that it is completely dry before beginning to marinate. Pour Persian Olive Oil over the Salmon, approximately 1 T. per piece. Sprinkle on a dash of salt and the cracked pepper. Allow to rest for 5-10 minutes while you prepare your hot pan. I like to use my cast iron skillet for salmon. To obtain a really nice sear, you want the pan to be very hot, almost to the smoking point. When the pan is hot, place the salmon in the pan. You should hear a nice sizzle. Let cook for about 5 min. When the salmon is ready to flip, it will release easily from the pan. Flip and cook for another 5 min or so, depending on how you like your salmon done.

I put the finished salmon on a bed of salad dressed with a variation of Joan Green’s Vinaigrette. I added 1 teaspoon of dijon mustard and 1 sliced shallot. The salad was mixed greens with red peppers, cherry tomatoes, and walnuts.

While Magnolia slept happily, we all shared a wonderful meal. Had blueberries and cashew cream for dessert!

San Francisco Midwife: Olive This Olive That

Happy village/midwife!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: