Oven-roasted Salmon with Cauliflower and Mushrooms

Ingredients

Currant-Red Wine Vinaigrette

1/2 cup dry red wine
1/4 cup dried currants
3 tbsp finely chopped shallots
3 tbsp red wine vinegar
2 tbsp light brown sugar
1 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper

Cauliflower and Mushrooms

1 head cauliflower, cored and cut into small florets
1/4 cup olive oil
Kosher salt
1-1/4 pounds assorted mushrooms, such as cremini, oyster, and stemmed shiitakes, large mushrooms halved lengthwise
1/4 cup very finely chopped shallots
2 garlic cloves, finely chopped
3 tbsp thinly sliced fresh sage leaves

Salmon

4 (5-oz) salmon fillets with skin
Kosher salt and freshly ground black pepper
1 tbsp olive oil
1/4 cup hulled pumpkin seeds, toasted

Method

  1. Preheat the oven to 450°F.
  2. Make the vinaigrette. In a small heavy saucepan, bring the wine, currants, shallots, vinegar, and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes.
  3. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
  4. Prepare the cauliflower and mushrooms. In a large bowl, toss the cauliflower with 2 tablespoons of the oil to coat. Season to taste with salt. Spread on a large, rimmed baking sheet. Roast, stirring occasionally, for about 30 minutes, or until the cauliflower is tender and lightly browned.
  5. Remove from the oven. Reduce the oven temperature to 400°F.
  6. Heat a large heavy nonstick skillet over high heat. Add the remaining 2 tablespoons oil, then add the mushrooms and cook, without stirring, for about 4 minutes, or until golden on the bottom.
  7. Stir the mushrooms and cook for about 4 minutes more, or until tender and well browned.
  8. Stir the roasted cauliflower, shallots, and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
  9. Cook the salmon. Using a sharp knife, score the skin side of the salmon. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin side down in the skillet and cook, for about 5 minutes, or until the skin is golden brown.
  10. Turn the salmon over, transfer the skillet to the oven, and roast for 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a small knife. Meanwhile, if necessary, uncover the cauliflower mixture and rewarm in the oven.
  11. Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.

Makes 4 servings.

Source: What’s for Dinner


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Tomato Braised Tuna

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 small fennel bulb, diced
2 garlic cloves, mashed
1 small Fresno chili, minced
1 small jalapeno chili, minced
1-1/8 teaspoons salt
1/2 cup dry white wine
1/8 teaspoon saffron
1 (28-ounce) can pureed San Marzano tomatoes
6 ounces boiling potatoes, such as red bliss, cubed
1 teaspoon fennel seeds
1/2 teaspoon freshly ground white pepper
12 ounces ahi tuna, cut into 1/2-inch cubes
1/4 cup pitted and slivered green olives, such as Picholine or Castelvetrano
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 scallion, chopped

Method

  1. In a large pot, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion and fennel and sauté for 2 minutes.
  2. Add the garlic and sauté for an additional minute.
  3. Add the chilies. Season with 1/8 teaspoon of the salt and continue to cook for another minute.
  4. Add the wine and saffron and deglaze the pan, stirring all the vegetables and reducing the sauce for just 2 minutes.
  5. Add the pureed tomatoes, potatoes, fennel seeds, 1 cup water, remaining 1 teaspoon salt, and the white pepper. Bring to a simmer and cook until the potatoes are not quite done. Stir in the tuna and continue to cook until the potatoes and tuna are cooked. Fold in the olives, lemon zest, and lemon juice. Taste and adjust the seasonings.
  6. Serve in warmed bowls garnished with the scallions and drizzled with the remaining 1 tablespoon olive oil.

Makes 4 servings.

Source: True Food


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Clams in Rich Broth with Orzo

Ingredients

2 tablespoons olive oil, plus more for drizzling
2-4 cloves garlic, peeled and thinly sliced
1 large onion, peeled and sliced
2 dried red chili peppers
1 cup white wine
1 cup chicken stock or water
2 tablespoons unsalted butter
salt
5 pounds littleneck or Manila clams, scrubbed well
1/4 cup chopped tomato
1 tablespoon each chopped fresh parsley and basil
1 pound orzo (rice-shaped pasta)

Method

  1. In a large, heavy pot, heat oil over medium heat. Add garlic and cook until golden brown, 2 to 3 minutes.
  2. Add onion and chili peppers and cook until onion is soft, 5 to 7 minutes.
  3. Add wine and bring to a boil. Add stock or water and boil for 5 minutes. Add butter, salt to taste, clams, and tomato, and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until all clams have opened (discard any that haven’t). Stir in herbs.
  4. Bring a large pan of water to a boil. Add orzo and a pinch of salt; cook until al dente. Drain and drizzle with a little oil.
  5. Spoon a serving of orzo in each of 4 large bowls, add enough broth just to cover, and arrange clams around edge of each bowl.

Makes 4 servings.

Source: What to Have for Dinner


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Salmon with Tequila Cream Sauce

Ingredients

3 fresh jalapeno chilies
3 tbsp olive oil
1 small onion, finely chopped
2/3 cup fish stock
grated rind and juice of 1 lime
1/2 cup single (light) cream
2 tbsp reposada tequila
1 firm avocado
4 salmon fillets
salt and ground white pepper
strips of green (bell) pepper and fresh flat leaf parsley, to garnish

Method

  1. Roast the chilies in a frying pan until the skins are blistered, being careful not to let the flesh burn. Put them in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.
  2. Heat 1 tbsp of the oil in a heavy pan. Add the onion and cook for 3-4 minutes, then add the stock, lime rind and juice. Cook for 10 minutes, until the stock starts to reduce.
  3. Remove the chillies from the bag and peel off the skins, slit and scrape out the seeds.
  4. Stir the cream into the onion and stock mixture. Slice the chili flesh into strips and add to the pan. Cook over a gentle heat, stirring constantly, for 2-3 minutes. Season to taste with salt and white pepper.
  5. Stir the tequila into the onion and chili mixture. Leave the pan over a very low heat.
  6. Peel the avocado, remove the stone (pit) and slice the flesh. Brush the salmon fillets on 1 side with a little of the remaining oil.
  7. Heat a frying pan or ridged griddle pan until very hot and add the salmon, oiled side down. Cook for 2-3 minutes, until the underside is golden, then brush the top with oil, turn each fillet over and cook the other side until the fish is cooked and flakes easily when tested with the tip of a sharp knife.
  8. Serve on a pool of sauce, with the avocado slices. Garnish with strips of green pepper and fresh parsley. This is good with Fried Potatoes.

Makes 4 servings.

Source: Mexican Red Hot Cookbook


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Quails with Grapes

Ingredients

2 oz pancetta
4 large quails
3-1/2 tbsp unsalted butter
vegetable oil
2 shallots, peeled
1/4 cup light white wine
1 tsp brown sugar
6 tbsp brown chicken stock
7 oz button mushrooms, wiped
1 sprig of thyme, leaves picked
8 grape leaves
small bunches of green and red grapes
salt
black pepper

Method

  1. Preheat the oven to 400°F.
  2. Cut the pancetta into 4 pieces and put one inside each quail.
  3. Place a roasting pan on the stove top and heat 2 tablespoons of the butter with 1/2 tablespoon of oil over medium-high heat until foaming.
  4. Season the quails and turn them in the butter and oil until golden, then place them in the hot oven to roast for about 8 minutes until cooked but still pink.
  5. Remove the quails from the pan and leave them to rest in a warm place.
  6. Add a finely chopped shallot to the roasting pan and cook gently until softened. Add the wine and sugar, then the stock and simmer for a few minutes.
  7. Pass the sauce through a fine sieve and stir in a tablespoon of butter to finish the sauce. Check the seasoning.
  8. Set aside 12 of the mushrooms and finely chop the rest.
  9. Heat 1/2 tablespoon oil in a pan with the remaining shallot, finely chopped, and the thyme leaves, then add the chopped mushrooms. Once cooked, add a spoonful of the sauce to moisten the mixture. Divide this among 4 of the grape leaves and wrap them up into little parcels.
  10. Briefly saute the whole mushrooms in the remaining butter until tender.
  11. Peel the grapes if desired and remove any seeds if necessary.
  12. Just before you’re ready to serve, pat the remaining grape leaves dry. Pour some vegetable oil into a frying pan to a depth of about 3/8 inch and heat. Shallow-fry the grape leaves until crisp. Meanwhile, place the stuffed grape leaves in a steamer over simmering water for a few minutes to reheat.
  13. Serve the quail with the stuffed grape leaves and garnish with the button mushrooms, fried leaves, and a few grapes. If you have time, try fixing a few green and red grapes on to one stalk.

Makes 2 servings.

Source: The French Kitchen


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