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OK! just as promised, here's the first recipe to hit the blog and for those of you who have had dinner here you know there's more tricks up the sleeve!
this one is pretty "standard" fare in the Darrah household, if we have to cook salmon in the oven quick and easy this one works great!
A pound or so of salmon ( figure about 10 oz per person, unless you really like salmon, then get the whole side!)
set your oven to HI broil and set the top grate within a few inches of the top.
1/4 cup chopped almonds
2 TBS chili powder or red chili flakes (this depends on how hot you like things- you want dried chilis, otherwise the crust isn't crusty)
Salt/pepper
Coconut oil (olive oil works just as well but the coconut gives it a nice flavor)
we had a side of steamed broccoli and boiled new potatoes with rosemary to accompany...
Season the fish (skin down) with the S+P, drizzle with a bit of coconut oil, mix the chilis and almond with a bit of oil and pat firmly on top of the fish.
broil for 8 min. per inch of fish (thickest part, less if it's less than an inch - good rule of thumb for broiling most fish) or until it looks translucent pink, then pull it out and let it sit for 5 minutes or so while you plate everything-you don't want to overcook this otherwise it's a waste to buy salmon!
This works just as well with steelhead.....
nice and healthy, tasty and quick!
Enjoy!
Here's another quick recipe, this is an adaptation of a Cook's Illustrated technique for cooking pork chops with a refined "topping".
Use 1" or thinner chops, otherwise you need to extend the cooking time a bit....
2 (or 1 chop per person) boneless chops
2 TBS butter
1 TBS Olive Oil
3 cloves garlic chopped or pressed
1 cup 1/2 ring cut onions (adjust for more chops)
1 cup sliced portobello mushrooms (you can sub almost any 'shroom for this-shitakes are nice too!)
a few ounces of sherry, madeira, wine etc. for deglazing
heat an appropiatley sized saute pan on med-high to high heat (enough to get a good sear without burning the butter up) use 1 TBS butter and the olive oil to sear the chops on each side for 1 minute, then put the heat on low and cover the pan. Cook on low for about 4 minutes a side (flipping once) Put the chops on a plate and tent with foil ( they will be undercooked at this point - the foil tent will let the residual heat cook them to perfection!)
bring the heat up to med, toss in the onions and cook until they start to become transucent; add the garlic, cook until fragrant, then the shrooms.
cook for a few more minutes until the 'shrooms begin to soften, bring heat to high, toss the pan for a minute or so, deglaze the pan with the sherry, let reduce slightly (another minute or two) then add the juices that have accumulated under the chops (hold them with the foil tent and pour off the juice!). Let this reduce just a bit, remove from heat and quickly whisk in the last TBS of butter to finish the sauce.
Plate the chops and distribute your onions, shrooms and sauce evenly and serve!
We hade these with a rhubarb and caper potato salad, but that's another recipe......
