Despite our differences in many areas, kitchens are places where we all unite. I love being in kitchens, creating different foods, and connecting with lots of people. Being a restaurateur (Mambo 64!), food writer, event planner, caterer, cooking teacher, educator, traveller—and mom—has given me plenty of opportunities to log kitchen hours as home chef, host, and guest. Though this blog was born in my "cocina," it shares a collection of tales about life both inside and outside of my kitchen!
Monday, December 10, 2012
Sunday Dinners: Baked Salmon--elegant, rich...and so tasty!
Let me start by saying that because I worked yesterday (had
a delightful event—along with 29 other authors, at La Casa Azul Bookstore in
East Harlem….but that’s another story!), I knew I wouldn’t have my usual luxury
of several hours to prepare dinner. Additionally, for some crazy reason, I’ve
been craving fish (Fearless Leader-Trainer, Shawn—maybe this is because you
said it was good for me!). That craving, and the combination of a short prep
time, pushed me to baking salmon.
This is a super-simple recipe for a dish that is big in
flavor. In fact, now I’m thinking that I’ll make it just like this for
Christmas Eve (actually, now I’m thinking I might play with a kind of seafood
paella—but served atop quinoa…but that, also, is another story!).I paired it last night with steamed asparagus
and snap peas, quinoa topped with sautéed onions and scallions, and chicory and
red leaf lettuce with cucumbers, apples, roasted nuts, feta cheese and a light
vinaigrette (and a multi-grain bread).
Here I topped my salmon with sautéed red onions and scallions--
As you’ll see, I baked the salmon skin side up at first and
then flipped it. You can do it this way, or keep it flesh side up the whole
time. Either way, I’m sure you’ll enjoy it! And, you can do what I'm doing: keep leftovers to add to your lunchtime salad the following day!
(By the way, I did grill some Colombian Chorizo, as a back
up for both my husband and my brother-in-law! That worked well, too.)
Baked Salmon with Lemon, Scallions, and White Wine
Serves 6 to 8
2 to 3 pounds salmon fillet
(you should calculate 6 to 8 ounces of salmon per person)
3 lemons, 1 for juicing, and 2 to slice into half moon
Coarse salt and freshly ground black pepper
5 scallions, white and light green parts coarsely chopped
Fresh Parsley or dill
Preheat the oven to 375°. Using the olive oil, lightly
grease a baking dish large enough to fit the fillet. Check the salmon for any
bones (and take ‘em out!) and place it skin side up. Squeeze juice from one
lemon on top. Season with salt and pepper.
Bake, uncovered for about 20 minutes. Gently flip. Add more
lemon juice, a few of the lemon slices, the scallions, and a splash of white
wine. Bake another 10 minutes or so, or until the fish flakes easily with a
fork. Serve warm or at room temperature. Garnish with the remaining lemon
slices, and fresh parsley or dill.