Thursday, June 17, 2010

Grilled Salmon, Brown Butter Caper Sauce, and Grilled Mushrooms and Spinach

The thing I really like about this dish is how light it feels.  You won't feel like you ate a ton of bricks after eating this.  Mainly because there are not a lot of carbs to this meal, but really you won't miss them. I promise.  The sauce adds a luxurious touch without overpowering the dish. All in all, it was pretty satisfying.

4 Salmon steaks
1 tsp. butter
Salt and pepper to taste

Make sure to remove the skin and using a paper towel dab off excess water.  Season with salt and pepper.  Add butter to a skillet and allow for it to get hot but not scorching, I set my heat to med-high.  Place the fillets on the pan and allow for them to cook, browning on the outside.  About 3 minutes on each side should do the trick. Remove from the skillet and allow the fish to rest for a minute or two.  Drizzle one or two tablespoons of the brown butter sauce over the fish.  Recipe below.

1 tbsp. flour
2 tbsp. butter
1/3 cup chicken stock
1/4 cup white wine
2 tbsp. cream
2 tbsp. capers with brine
1 pinch grated nutmeg
salt and pepper to taste

In a saucepan, begin to melt the butter on medium heat.  Allow the butter to cook , you'll notice that it will bubble and begin to start browning.  Swirl it around when this begins to happen.  The butter should be a light golden color, do not let it burn.  Next add the flour and combine.  Next add the stock and wine and using a whisk, begin vigorusly mixing.  Making sure to break any clumps.   Next season with salt, pepper, and nutmeg and mix again.  Add the cream and capers and blend well. Make sure to add some of the caper brine to the sauce about 1 tsp.   Smooth the sauce out with your whisk and drizzle over the fish.

1 pint cremini mushrooms
1 tbsp. butter
salt and pepper to taste

Season the mushrooms.  Add the butter to a non-stick pan and allow it to get hot.  Add the mushrooms and begin sauteing until they're nice and golden brown. You want the heat really high for this, otherwise, they'll begin to stew and not caramelize.

1 large bag of baby spinach leaves
1 small onion finely diced
1 garlic clove, minced
1 tbsp. olive oil
Salt and pepper to taste

Finely dice the onions and mince the garlic. Saute in the pan with the olive oil. Once the onions are tender,  turn up the heat and add the spinach.  Season with salt and pepper to taste.  Cook the spinach just long enough to wilt it, but not so long that it's mushy.  About 3 or 4 minutes should be enough time.  I nice shaved piece of Pecorino over this would have been awesome, but I was out. Parmigiano Reggiano would have worked well too, but I didn't have that either.

1 comment:

Amy (Minimally Invasive) said...

You know, I JUST had dinner, but I think I need this. Like, right now. It sounds thoroughly delicious.

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