Salmon, Slow Roasted with Fennel & Pomegranate Salsa

Salmon, Slow Roasted with Fennel & Pomegranate Salsa
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com
Serves 4
Ingredients:
4-  4 ounce boneless wild salmon fillets (skinless or not)
2 to 3 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
Salsa:
2 Tablespoons coarsely chopped fennel fronds (optional)
1 fennel bulb, trimmed and cut into 1/4-inch dice
3/4 cup pomegranate arils
1 jalapeno pepper, seeded, de-ribbed and minced (adjust this amount up or down depending upon your tastes and the 'heat' of the pepper)
2 green onions, finely sliced
1/4 cup chopped cilantro
2 Tablespoons fresh lime juice
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper, or to taste
Method:
Preheat oven to 275˚F
Line rimmed baking sheet with parchment paper. Place salmon fillets on the prepared pan, evenly spaced. Rub top of each fillet with the oil, 1/4 teaspoon salt, cayenne, and 1/4 teaspoon ground black pepper. Place in oven and bake until thickest part of salmon registers 125˚F, or is opaque when lifted with a paring knife.  Best if not overcooked!
While salmon is baking:  Prepare salsa ~ In a bowl combine fennel fronds (if using), the diced fennel pomegranate arils (seeds), jalapeno, green onions, cilantro, lime juice, 1/2 teaspoon salt and black pepper.  Stir and set aside. Serve salmon on warmed plates, spoon salsa over and enjoy!


High in Omega 3's and 6's, Protein and vitamin D


Recipe adapted from "Clean Eating" magazine


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Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter Sauce

Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter Sauce

As shared from the kitchen of Once Upon a Plate by Mari

With fresh halibut season coming to a close (the season runs from March through November), we wanted to enjoy it one more time until it becomes available again next March.

I happened to have some fresh, slightly tart huckleberries on hand, and I always keep Oregon Hazelnuts in the freezer, so I devised this recipe (actually a non-recipe), which we thoroughly enjoyed.

My apologies in advance... for those who know me or follow my blog, you know as many times as not, I'll just line up my ingredients and begin cooking without a recipe, just an idea in my head. That TRULY is the pleasure of cooking for me ~ the creative aspect of using what I have on hand, and not being tied to a recipe. 

That is the case with this dish... I can describe how I made it, but there are no exact measurements ~ have fun and prepare it to taste, and in the proportions to fit your family.Feel free to substitute another kind of berry, or other nuts for the Hazelnuts.

Here is how I arrived at this dish ( a serving for two):

Step 1. Make the Huckleberry -or other berry- reduction.

A generous 1/4 cup of fresh huckleberries with a couple of tablespoons of water and a little agave syrup (or sugar), to ease some the the tartness of the berries ~ not to make the sauce sweet. Bring ingredients to a boil, then reduce heat to medium low to reduce amount by nearly half. Stir occasionally. Keep warm.

Step 2. Rinse halibut, blot excess moisture off ~ salt and pepper, and dust with all-purpose flour. Tap off excess flour. Heat equal amounts of oil and butter in a frying pan over medium - high heat until melted and almost sizzling. Add halibut to the pan (don't crowd), allow to cook on one side for a few minutes (about 3 to 5 minutes, depending upon the thickness of fish.) Turn once and cook other side until fish is just firm when you press down upon it. (Again about 3 to 5 minutes.) Remove fish to warm serving plates or a platter. Cover loosely with foil and keep warm.

Step 3. Add another tablespoon or two of butter to the same pan, allowing it to melt, stirring to scrape up any bits from interior bottom of pan. Add chopped hazelnuts (or walnuts, almonds, pecans, etc.)and allow to cook, stirring frequently to avoid scorching either the nuts or the butter. When butter is golden in color but not burned, remove pan from heat and keep warm.

Step 4. Drizzle the warm berry reduction on warm plates, arrange seared halibut on top. Spoon the warm hazelnut brown butter over all, garnish with additional fresh berries, and serve right away.

I hope you enjoy!

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Crispy Parmesan Pirouettes with Salmon Pearls and Lemon Cream

Crispy Parmesan Pirouettes with Salmon Pearls and Lemon Cream
2 servings
As shared from the kitchen of Once Upon a Plate

Ingredients:

1 cup (about 3 ounces) finely grated parmesan
salmon pearls (salmon caviar/roe)
chervil leaves, to garnish

Lemon Cream
¼ cup sour cream
½ teaspoon lemon zest
½ teaspoon lemon juice


Prepare the lemon cream:
In a small bowl mix sour cream, lemon zest and juice stir until thoroughly combined. Set aside.

Preheat oven to (350°F). Line a large, shallow baking pan with baking parchment or a silicone baking mat.

Make 6 circular mounds (1 1/2 Tablespoons each) of Parmesan cheese on the lined baking sheet, spaced apart to allow for spreading. Flatten mounds slightly.

Bake for 6 to 8 minutes or until golden, watch carefully. Remove from the oven, allow to cool slightly and roll into cylinders.

Spoon the lemon cream into small dishes or pots and top with salmon pearls and chervil, snipped chives or a small piece of a parsley leaf. Serve with the parmesan crisps.

Recipe adapted from Donna Hay (click to see more.)

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Black Cod with Sage on Crispy Potato Cakes

Black Cod with Lime and Sage

2 servings

1 Tablespoon oil
2 Tablespoons butter
1 lime sliced into 1/4-inch slices
10 to 12 fresh, whole sage leaves
3/4 to 1 pound Black Cod filets or steaks

Heat butter and oil over medium heat until butter is melted and a drop of water sprinkled in the pan sizzles and bounces.

Add lime slices and cook until tender about 1 minute on each side. Remove from pan and allow to drain. Add sage to pan and fry for about 1 minute. Remove from pan and place on towel to absorb excess oil and butter. (Sage should be crispy.)

Add Black Cod to pan and fry a couple of minutes per side. Fish should still be slightly opaque in the center. If you like your fish more well done, cook a few minutes longer.

Place one portion of fish on each plate, or one piece of fish on top of individual potato cakes. Garnish with fried sage and lime slices.

Black cod recipe adapted from Donna Hay

For Crispy Potato Cakes:

You can either make one larger potato cake; and cut it after cooking or use two very small frying pans to make two individual cakes if you prefer.

Peel two medium size russet potatoes, slice very thinly (a mandolin makes quick work of slicing.)

For individual cakes:

Heat 2 teaspoons of oil in small frying pan (non-stick is best for this recipe), add 1 teaspoon butter until melted. Layer potato slices evenly in pan, sprinkle very lightly with salt between every other layer. Press down with a spatual and allow to cook until lightly browned. Flip once, reduce heat slightly and cover pan and continue to cook until potato layers are tender when pierced with the tip of a knife and the bottom is golden brown and crisp.

To make one larger potato cake use the same method, increasing oil and butter by a teaspoon or two, then cut in half before plating, placing one half on each plate.

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Pan Seared Salmon Filets with Sweet & Tangy Mustard Vinaigrette

Since I prepare salmon often, I like to prepare the salmon simply and liven it up with some sort of sauce. I devised this one after looking through a few cookbooks, and recipes on the internet. The sweet vinaigrette also compliments the slight bitterness of the mustard greens very well.

We really enjoyed it, 5 out of 5 stars. I've already been asked to make it again soon.

Do not hesitate to adjust the vinaigrette to your own taste ~ I increase the amount of mustard and don't use the entire amount of olive oil to cut fat and calories. Make it sweeter or more tart ~ whatever you think is best.

Grilled or Pan Seared Salmon with Whole Grain Mustard Vinaigrette
2 to 4 salmon filets (about 5 to 6 ounces each)
salt and pepper
2 Tablespoons Whole Grain Mustard
1 Tablespoons Dijon Mustard
2 ounces Red Wine Vinegar
1 to 2 Tablespoons Agave Syrup or Honey
1/4 cup Olive Oil, plus more for brushing on fish before cooking
Salt and pepper

Before grilling or searing salmon, prepare vinaigrette:

In a medium bowl whisk together mustards, vinegar and agave syrup or honey, slowly whisk in olive oil until mixture thickens. Finish with salt and pepper to taste.

If grilling, prepare grill to medium heat. If pan searing, heat pan over medium high heat. Brush both sides of salmon with olive oil, ightly season salmon with salt and pepper.

Grill or pan sear turning once, until just cooked through, but still juicy. Plate the fish on warm plates. Drizzle with Mustard Vinaigrette and serve hot.

Optional:

Top with Crumbled Oven Crisped Proscuitto bits:

Crisped Prosciutto

Preheat oven to 375 F. Place slices of Prosciutto di Parma on a low-rimmed baking sheet. Bake for 10 - 15 minutes then remove from oven and allow to cool slightly. Break into crumbles or shards. div>

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This time I served over mustard greens (saute sliced onion with garlic in a little olive oil), then added the chopped mustard greens and quickly sauteed in olive oil until just tender, but still bright green in color.

I also served pan roasted on-the-vine tomatoes.
If you try this recipe, I hope you love it!

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Sole Meuniere ~ Super Easy

Sole Meuniere2 servings


Ingredients
•1/2 cup all-purpose flour
•Kosher salt and freshly ground black pepper
•4 fresh sole fillets, 3 to 4 ounces each
•6 tablespoons unsalted butter *
•1 teaspoon grated lemon zest
•6 tablespoons freshly squeezed lemon juice (3 lemons)

•1 tablespoon minced fresh parsley


Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

In a large shallow plate (or pie plate) mix the flour, 2 teaspoons salt, and 1 teaspoon pepper, set aside. Rinse the sole fillets and pat dry with paper towels then sprinkle one side with salt.

In a large (approx 12-inch) skillet melt 3 tablespoons of butter over medium heat until it just begins to brown. in a large (12-inch) saute pan over medium heat until it starts to brown. Dip 2 sole fillets in the seasoned flour, coating both sides lightly, then place them in the hot butter. Reduce heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side is cooking, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.

Carefully place the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

* Note: To reduce cholesterol in this dish I substitute half of the butter with olive or canola oil.


Recipe adapted from Ina Garten, The Barefoot Contessa

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