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Simple salmon suppers When cooking up an idea for a light, yet satisfying weeknight meal select fresh salmon-it's heart-healthy, flavorful and simple to prepare. Consult your seafood monger and favorite chefs' cookbooks or sample these ideas for a sophisticated supper in minutes.
Serves 2 3/4 lb. salmon filet, 1 inch thick Olive oil Kosher salt and freshly ground pepper 1 T unsalted butter 1 1/2 tsp. dried thyme Balsamic Vinegar reduction (recipe follows) Cut the salmon filet into 2 equal portions. Brush both sides with olive oil. Sprinkle with salt, pepper, and dried herbs. Heat 1 tablespoon of olive oil and butter on medium high heat in a large skillet. Place filets flesh side down in skillet and cook without moving for about 2 minutes. Turn heat down and cook until golden brown, about 1 minute. Turn filets skin side down and cook until medium rare, about 5 to 7 minutes. Transfer filets to plates and drizzle with balsamic vinegar. Serve immediately with steamed, grilled or roasted asparagus. Balsamic Vinegar Reduction: 1 cup balsamic vinegar In a small saucepan, bring vinegar to a boil. Lower the heat to simmer and cook until the vinegar is syrupy and reduced by half. (This will keep covered in refrigerator for several weeks.) Asparagus: 1 bunch fresh asparagus, ends trimmed In a medium Dutch oven, bring about two inches of water to a boil. Add asparagus and steam for four minutes. Drain. Toss lightly with olive oil, if desired, and season with salt and pepper. Serves 6 Goat Cheese Mashed Potatoes> 3 lbs. potatoes, peeled and quartered 2 to 3 T unsalted butter 1/2 cup to 3 /4 cup fat-free half and half or heavy cream 7 to 8 ounces chevre (goat cheese), room temperature Salt and white pepper Grilled Salmon Olive oil 1 1.5 oz. package Citrus Dill Salmon Rub by Colorado Spice* 2 1/2 lbs. salmon, skin on Steamed Green Beans 1 1/2 lbs. fresh green beans 2 T extra-virgin olive oil Sea salt, to taste For the potatoes: Cover potatoes with cold water and bring to a boil. Reduce heat to simmer and cook until fork tender, about 20 minutes. Drain potatoes and transfer back into the pot. On low heat, stir to dehydrate for about 2 minutes. Turn off heat. Add butter and mash with a hand-held masher. Warm half and half in a small sauce pan (or in the microwave) and add to potatoes. Stir and add slices of goat cheese until smooth while seasoning with salt and pepper. Prepare fish: Preheat grill to medium high heat. Cut salmon into 6 portions. Brush salmon filets with olive oil and cover with Citrus Dill Salmon Rub mixture. Dip a kitchen towel in canola oil and quickly rub the grill grates (or spray with no-stick cooking spray). Place the salmon filets skin side down on the grill and cook for about 3 to 4 minutes. Turn and cook to medium rare for another 3 to 4 minutes. Green beans: Bring a pot of water to a boil over high heat. Rinse beans and trim their stems. Boil until just tender, about 4 minutes. Drain well. Transfer to a large bowl. While beans are hot, drizzle with olive oil. Toss gently with hands to coat. Sprinkle with plenty of sea salt, toss, and serve while still warm. *Found in specialty markets such as Paul Anthony's in Jackson. Chef Lee Craven shares his method for preparing salmon at Madidi Restaurant in Clarksdale. He suggests pairing the salmon with couscous as a likewise simple and healthy side dish. 2 salmon filets Canola oil Honey Salt and pepper For couscous, follow directions on the box. Meanwhile, season the salmon on both sides. Heat a pan with canola oil until the oil starts to smoke. Place the salmon in the hot oil laying it away from you so you don't get splashed with the oil. Resist the temptation to shake the pan or turn the salmon. Let a golden brown surface start to form on the salmon. (This usually takes about 2 minutes.) Do not flip the salmon. Place the skillet in a 450-degree oven for about 5 minutes. Take the skillet out of the oven and transfer the salmon to plates. Brush honey on the crispy side of the salmon. Serve with couscous. Shelley Young, The Chopping Block 6 salmon filets 1 cup white wine 1 cup water Sea salt and freshly ground pepper, to taste Place salmon filets, not touching, in a ceramic baking dish. Add about equal parts wine and water until liquid reaches 1/3 of the way up sides of fish. Sprinkle. Sprinkle filets with salt and pepper. Bake in preheated 400-degree oven until just opaque but not flaking, about 8 to 10 minutes per inch of thickness. Remove from liquid with a slotted spatula and serve with sauce (recipe below). Fresh Herb Sauce: 1 /2 cup (packed) chopped fresh arugula or spinach 2 tablespoons fresh herb leaves (parsley basil, tarragon) 2 tablespoons dry white wine 1 1/2 teaspoons minced shallots 1 cup heavy whipping cream 1 1/2 teaspoons champagne vinegar Ground white pepper Combine greens, herbs, wine and shallots in heavy sauce. Stir over medium heat until greens wilt, about 2 minutes. Add cream and vinegar. Boil until reduced to sauce consistency, about 10 minutes. Transfer sauce to a blender or food processor and pulse until almost smooth. Season to taste and reheat if necessary. DM |
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September/October 2011
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© 2011 Coopwood Magazines, Inc
Delta Magazine
P.O. Box 117
P.O. Box 117