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Danielle Oron

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Home
Recipes
- All
- Chicken
- Pastas
- Cookies
- Hummus
- Meat-less
- Beef
- Breakfast & Brunch
- Salads
- From the Sea
- Pork
- Lamb
- Sandwiches
- Soups & Stews
- Sweets
- #bowllife
About
Contact

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I can smell salt. #ad When a dish is cooking, and hasn’t been properly salted, I can tell. Once adding salt the aroma changes completely making it essential to use the right salt. @diamondcrystalsalt Kosher Salt is the ONE AND ONLY salt I will use for cooking. And because of the consistent quality, it was what is used in every professional kitchen I’ve ever worked in. The Kosher salt flakes are ideally sized and shaped with a unique hollow pyramid flake with just the right amount of salinity that allows me to salt as I cook without the fear of my dish becoming too salty. Once a dish is finished, I always smell and taste it to make sure there is the perfect amount of salt.

This recipe for Moroccan Spiced Beef Fried Rice is a perfect weeknight dinner for the family. Salting with @diamondcrystalsalt Kosher Salt as you cook this is so important to develop each layer of flavor. With warming Middle Eastern spices and bright peas, it comes together quickly and b makes a perfect leftover lunch! #diamondcrystalsaltco

2 tbsp canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 lb ground beef
Diamond Crystal Salt Co. Kosher Salt, to taste
1 tsp paprika
1 tsp cumin
½ tsp ground coriander
Pinch cinnamon
Black pepper, to taste
1 large egg
1 ½ cups cooked long grain rice
½ cup frozen peas
¼ cup chopped cilantro

Heat oil over med-high heat in a large non-stick skillet. Add onion and season with a pinch of Kosher salt. Cook, stirring often, until the onions are softened and brown around edges, about 6 minutes.

Add garlic and beef and season generously with Kosher salt. Break up the beef then allow it to cook, undisturbed, until starting to brown, about 4 minutes.

Add paprika, cumin, coriander, and cinnamon and stir. Cook until fragrant, about 1 minute.

Make a well in the center of the beef and crack an egg into the well. Whisk egg and season with Kosher salt. Allow to cook for 1 minute. Flip the egg and break it up combining it with the beef.

Add rice and frozen peas and stir. Allow to heat through, stirring occasionally, until you hear a sizzle, about 4 minutes.

Turn the heat off and stir in chopped cilantro. Smell and taste for salt, adjust accordingly.

Salting as you cook is the most important lesson I learned in culinary school. #ad @diamondcrystalsalt Kosher Salt is the ONLY salt I use in my kitchen and in every professional kitchen I have ever worked in because of how much control you have with their pure and natural light flakes. The hollow pyramid shape quickly dissolves, assuring that when you salt as you cook, the salt adheres to that layer of food. Adding salt AS you cook and not once everything is in the pan develops the flavors with more complexity than just adding salt at the end.

I measure my salt in pinches. I know my pinch and I know how much or how little I am using. I can FEEL the salt in my fingers. It’s a skill that develops and it’s a great practice for your home kitchen. This is possible because of the consistent quality of @diamondcrystalsalt .

This recipe for Moroccan Spiced Beef Fried Rice is a great example of a dish that requires salting each layer as it cooks. It’s simple, filling, flavorful and makes a perfect lunch for the next day too! #diamondcrystalsaltco

2 tbsp canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 lb ground beef
Diamond Crystal Salt Co. Kosher Salt, to taste
1 tsp paprika
1 tsp cumin
½ tsp ground coriander
Pinch cinnamon
Black pepper, to taste
1 large egg
1 ½ cups cooked long grain rice
½ cup frozen peas
¼ cup chopped cilantro

Heat oil over med-high heat in a large non-stick skillet. Add onion & season with a pinch of Kosher salt. Cook, stirring often, until the onions are softened & brown around edges, about 6 minutes.

Add garlic & beef and season generously with Kosher salt. Break up the beef then allow it to cook, undisturbed, until starting to brown, about 4 minutes.

Add paprika, cumin, coriander, & cinnamon and stir. Cook until fragrant, about 1 minute.

Make a well in the center of the beef & crack an egg into the well. Whisk egg & season w/ Kosher salt & allow to cook for 1 minute. Flip the egg & break it up combining it with the beef.

Add rice and frozen peas and stir. Allow to heat through, stirring occasionally, until you hear a sizzle, about 4 minutes.

Turn the heat off & stir in chopped cilantro. Smell and taste for salt.

Dinner inspo: Harissa Lime Buttered Shrimp. The sauce is made with a flavor packed compound butter. When adding the butter, you immediately turn the heat off and slowly melt it over the shrimp. This creates a luxurious, rich sauce from the butter. Just keep swirling that pan til the sauce is glossy and coats the shrimp beautifully! Sop up every last bit of this with good, crusty baguette.

7 oz unsalted butter, softened to room temp
¼ cup Harissa
4 cloves garlic, grated on microplane
3 tbsp chopped parsley
1 1/2 tsp kosher salt
1 tsp turmeric
1 tsp smoked paprika
Zest from 1 lime
Juice from 1 lime

2 tbsp unsalted butter
2 tbsp olive oil
1 lb shrimp, peeled and deveined
Kosher salt
Lime wedges
Flakey Salt
Chopped parsley or French herbs
Baguette

Make the compound butter: Mix the butter, harissa, garlic, parsley, salt, turmeric, smoked paprika, lime zest & juice using an electric mixer or by hand if the butter is soft enough.

In a large skillet, heat butter & oil over med heat until the butter is bubbling. Add shrimp in 1 layer, making sure not to crowd the pan, in batches if needed. Sear the shrimp for 1 min until opaque on the first side, flip & sear for another 30 secs. Season well w/ salt. Add harissa compound butter to the pan & immediately turn the heat off. Stir & swirl the pan until all butter has melted & forms a rich sauce that coats the shrimp. Plate & garnish with flakey salt, lime, & chopped parsley. Serve w/ baguette.

If you have left over compound butter, roll it up in some parchment & keep in the fridge to toss with pasta, melt over fish, or even w/ steamed vegetables!
#butter #dinnerideas #easyrecipes #shrimp #sauce #quickdinner #weeknightdinner #recipereels #recipeoftheday

What’s your favorite way to cut a Cuke? IRREGULARLY. That’s my answer.

Angle your knife at 45 degrees and slice into the middle of the cucumber. Then give it a half turn and cut again. I use these for any salad or even on their own with salt.

#cucumber #howto #cookingvideos #hottake #howtocut #salad

Harissa Hot Honey Salmon Bowl! Recipe below! Incredibly simple and quick to make with tons of flavor. A little trick to getting super juicy salmon, that doesn’t eek out white stuff (albumin), is to brine it in salt water. A simple thing with salmon-life changing results.

How easy? Soak the salmon in salt water. Make the sauce. Toss the salmon in the sauce and broil for 5 minutes. DONE. Seriously. It’s that simple. I serve it on rice with cucumbers, a squeeze of lime and furikake but it’s perfect on its own or on top of some salad!

3 cups COLD water
3 tbsp kosher salt
3/4lb+ skinless salmon filet (sushi grade)

3 tbsp harissa
2 tbsp honey
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp kosher salt

Cooked Rice
Cucumbers
Lime
Furikake

Place oven rack in the top third of the oven and heat broiler to high.

Whisk the kosher salt into the cold water until dissolved. Add the salmon and soak for 10 minutes.

To make the sauce, whisk together the harissa, honey, soy, sesame oil, and kosher salt.

Remove the salmon from the brine, pat it dry, cut into 1 ½ “ pieces and toss in the sauce. Optional: let marinate for 20 minutes at room temp.

Place the salmon on a tin foiled lined sheet tray greased with cooking spray.

Broil 5 minutes… no longer.

Serve on top of cooked rice with cucumbers, lime and furikake!

#salmon #recipes #recipereels #easydinner #weeknightdinner #familyrecipes #hothoney #bowls

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