Sunday, May 10, 2009

Salmon Piccata, Herbed-Linguine, Salad & Garlic Bread


This salmon Piccata was done exactly as I did when I made the Turkey Piccata dish- except I didn't pound the salmon fillets as that would destroy the flakiness not to mention shape of the fish. Either way, here's the recipe for the Salmon:

8 pieces salmon- filleted, skin removed
1 cup flour
2 tbsp. butter
2 tbsp.  light olive oil (not extra virgin it tastes too strong for this in my opinion
3 tbsp. capers
1 cup chicken stock
1/2 cup white wine
1/3 cup freshly squeezed lemon juice
2 tbsp. lemon zest
salt and pepper to taste

Season the fish with salt and pepper and lightly dredge in flour. In a skillet, add butter and oil and allow to get hot on med. high heat. When hot, add the salmon and cook through until nicely golden brown. Set aside on a foil-lined cookie sheet. Repeat until all the pieces have been cooked and transfer to the cookie sheet. Next take a little more butter and add to the skillet with 2 tbsp. of flour and make a roux. Once the flour has browned a bit add the white wine and chicken stock and whisk until the liquid and roux are well incorporated. To this, add the lemon juice and capers and stir in well. Let the sauce cook until the wine has evaporated and the sauce has thickened enough to coat a spoon. Once done add the sauce to the cookie sheet, making sure you coat the bottom too. Then pour the rest of the sauce over the salmon. Bake in a 35o degree oven until its cooked through and warm- about 15 mins.

For the linguine:
1 box linguine
2 tbsp. butter
2 tbsp. Olive oil
1 large shallot
3 large garlic cloves, thinly sliced
1/3 cup fresh parsley
1/3 cup parmigiano reggiano cheese
1/2 cup white wine
Salt and pepper to taste

Boil the pasta until it is al dente. While the pasta is cooking, slice the shallots and garlic and saute in a large pan with butter and olive oil once the shallots and garlic are tender, add the white wine and allow it to cook down a little bit before tossing the pasta in. To this add the parsley, salt, pepper and cheese and combine well.

For the salad:
1 head romaine lettuce
1 cup cherry tomatoes
1/2 a small purple cabbage
2 carrots
1 bottle hearts of palm

Chop the romaine lettuce and cabbage well. Julienne the carrots and slice the hearts of palm. Assemble the salad by adding the lettuce, then pile the cabbage, carrots, tomatoes and heart of palm. Serve with your favorite salad dressing.

5 comments:

Debbie said...

YUMMY!!! :)

seriously, you missd your calling...one day you're going to be a fancy chef for someone or have ur own cooking show!

Rox said...

Thanks Debbie. I'd love to be a personal chef. Know anyone who's hiring? lol

Desmone007 said...

Oh my Roxanne that food looks so good. I need to come visit you soon! I also think you should write a cookbook...seriously...think about it!

Rox said...

I'd love to write a cookbook, but wouldn't know where to start or how to do it. I'd need to work on my food photography skills- they suck at the moment. I will def. keep practicing though ;)

Desmone007 said...

Well I know just the thing to help. I sent you a message on Facebook about the Food Blogger Conference that Foodista is having. They'll be discussing things like that and you can tune in to their free webcast. Cause you really do have talent Roxanne, and Pae too. Or open a restaurant and let me come eat there. :)


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