Monday, September 30, 2013
This was a nice twist on a typical Spanish or Mediterranean stuffed peppers. Another plus, no side dish required. These were filling. They also freeze great and make for an excellent round two breakfast as seen below...
Time: active: 50
total: 2 h
Saturday, September 21, 2013
My vegetarian started incorporating seafood into his diet a few years ago. This is lucky for me because it opens up a lot more options. I’d say ¼ of our meals include seafood. This particular dish was stupid good. I plan on making the tomato mixture again by itself just to serve bruschetta style.
Time: 35 minutes *I set off the fire alarm during this one… soooo it was more like an hour for us.
1 cup chopped sweet onion
2 cloves minced garlic
2 cups cherry tomatoes, halved
kosher salt and ground black pepper
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons julienned fresh basil leaves
1 (2 pound) salmon fillet, cut into 4 pieces
Get to work:
Heat oven to 425 degrees.
Heat 3 tablespoons olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 minute longer. Stir in the tomatoes, 1 teaspoon salt and ½ teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly.
Off the heat, stir in the vinegar and basil.
Place a large 12-inch cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving, until browned.
this is where the smoke alarm went off...
Turn the salmon skin side down with a metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through).
Remove the fish to a serving platter, cover with foil and allow to rest for 5 minutes to finish cooking.
Reheat the tomatoes, season to taste and serve hot, warm or at room temperature with the salmon.
Cheese plate (we simply used mozzarella and brie) *the mozzarella was the clear star in the duo when paired with the tomatoes
Recipe Credit: From “Barefoot Contessa Foolproof,” by Ina Garten (Clarkson Potter, 2012)