But, I put on an apron, poured myself a glass of wine, lined up (thanks to my son, the tech guy) Taken By Trees and Bob Schneider's "Lovely Creatures" on my iPod to be played over my stereo, and gained a measure of sanity. Cooking while listening to music energizes me.
I made an egg bake (recipe later this week) to be reheated and eaten during the week and I made the following salmon recipe for our Sunday evening meal. I served it with a romaine lettuce, dried cranberries and walnut salad with balsamic vinegar dressing.
3 Tablespoons olive oil, divided
2 medium red onions (about 1 lb. total)
each cut into 8 wedges
2/3 c. balsamic vinegar
1 teaspoon sugar
1 Tablespoon unsalted butter
Heat 1 Tablespoon oil in a 12" nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until bottom side forms a golden crust, 12 - 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.
Meanwhile, heat remaining 2 Tablespoons oil in a large skillet over medium high heat until it shimmers, then saute' onions until golden brown and crisp-tender, 6 - 8 minutes. Stir in vinegar, sugar and 1/2 teaspoon salt and cook until sauce is syrupy about 2 minutes. Remove from heat and stir in butter.
Spoon onions with sauce onto plates and top with salmon, skin side down.
Serves 4
I love salmon! Unfortunately our fresh salmon comes from fish farms in Scandinavia which are said to use farming methods and especially feeds that are not entirely healthy (to say the least). Music and wine can work wonders when it comes to cooking dinner!
ReplyDeleteThe salmon we buy is wild caught, and we hope healthy. It does have to travel many miles, not all our food is local, we allow some exceptions. For this meal, olive oil, salmon and balsamic vinegar for starters. It was delicious.
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