Salmone e Pere for the Holiday

 

Salmon in Maple Syrup for the holidays

Salmon: 4 pieces wild caught salmon about 1-inch-thick Drizzle of extra virgin olive oil 2 tablespoons maple syrup 1 teaspoon mustard 3-4 marjoram or sage leaves, minced Salt and black pepper ½ cup vegetable broth

Pears: 2 slightly ripe pears, sliced in ½ lengthwise, skin on  2 tablespoons unsalted butter 4 tablespoons maple syrup

 The salmon:

1.     Mix 2 tablespoons of maple syrup with a heaping teaspoon of mustard and minced marjoram or sage leaves. Brush the salmon with the maple sauce and season.

2.     Add a drizzle of extra virgin olive oil to a large frying pan. Cook the salmon in a frying pan skin side down until golden. Turn the salmon once and cook the other side to golden leaving the center slightly pink.

3.     Moisten the salmon with the vegetable broth, cover the pan with a lid and cook for about 2 minutes.

The pears:

1.     Slice the pears in half and remove the core. Keep in halves or slice into thick slices using a sharp knife.

2.     To a skillet, add the butter and maple syrup. Allow it to melt over medium heat. Add the pear slices.

3.     Let the mixture bubble in the pan and cook the pears until they turn slightly golden as the syrup reduces. Turn the pears over with tongs halfway once to cook the other side for 1-2 minutes. Once the pears are slightly golden, remove from the heat.

4.     Serve each salmon with a half or few slices of pear and drizzle any leftover maple syrup.

 

Salmon glazed with maple syrup is a delicious and original second course, with a taste that is a little sweet and a little salty at the same time. An amazingly simple recipe that should not be missing from your table for a holiday!

 

 

Asparagus Crab and Melted Grana Padano

Fresh Asparagus

Asparagus Crab and Melted Grana Padano 

 2 bunches medium size asparagus
 2 tablespoons unsalted butter
 2 tablespoons unbleached flour
 1 ¾ cups warm milk

Pinch of salt

Freshly ground black pepper

A pinch freshly grated nutmeg

½ cup shredded asiago cheese

1 cup grated Grana Padano, divided

4-6 ounces cooked crab lumps 

Cut/shave the dry bottoms of the asparagus.  Place them in a pan with boiling salted water; cook until very al dente.  Do not overcook. Strain and cool in ice water. Strain again and pat dry.

how to shave bottoms of asparagus

Preheat oven to 400F.  Line a baking sheet with parchment paper and butter the paper. Sprinkle some grated cheese on the top. When the asparagus are cooked and dry, place them on the buttered baking sheet.

Melt the butter in a heavy-bottomed saucepan on medium-low heat. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown, about 2 minutes. It should be slightly golden and aromatic.

Add the warm milk in two batches, continuing to stir as the sauce thickens. Bring it to a slight bubble. Add salt, pepper, and nutmeg to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. Add the shredded Asiago cheese, and ½ cup grated cheese; stir until well combined. Add the crab and gently fold.

Transfer the sauce on top of the asparagus.  Sprinkle remaining ½ cup of grated cheese on top and bake about 10 minutes or until the cheese has melted to a golden color.  Serve warm.

Asparagus one of my favorite vegetables, crab one of my favorite seafood, and cheese a favorite ingredient that I could eat for breakfast, lunch or dinner. How lucky am I to have all three ingredients that I love in one dish?

This may seem like a delicate recipe to make, however it is simple and easy to prepare. Don't let the béchamel sauce fool you, if you read my recipe or watch a video on line, you will see how easy it is to make.  Once you’ve made the béchamel, it can be used for lots and lots of recipes.  So give it a try!!!

Festive Salmon and Mascarpone Appetizer

Salmon and Mascarpone Coppa (mold)

4 paper thin slices of smoked salmon

4 ounces mascarpone

2 ounces Gorgonzola dolce

1 ounce chopped walnuts

Zest of ½ orange

Freshly ground mixed pepper

Brie or Camembert cheese

1 glass or ceramic mold

Cover the mold with plastic wrap, making sure that it overlaps so that the mold can be completely covered after adding filling. Place the salmon over the wrap to conform to the shape of the mold.

In a bowl, mix the mascarpone, Gorgonzola, nuts, zest, and pepper. Add this mixture over the salmon in the mold and level the top with a spatula. Cut the brie to the shape of the mold, or cut in strips to fit the mold. Place on top of the cheese mixture. First fold the overlapping salmon over the brie. Next, fold the plastic wrap over the mold pressing down gently.  

Refrigerate for at last 4 hours before using. When ready to serve, remove the plastic wrap from the bottom of mold; transfer the mold onto a plate so that the brie is on the plate. Serve with crusty bread or crackers.  I like to add a drizzle of blood orange olive oil and freshly cracked pepper on top of each portion! 

Mascarpone 

A festive recipe that can be prepared a day ahead. It’s elegant and unique. It can be placed in individual smaller molds or one large mold. Serves 4-6.

Salmon with Fig Butter and Zataar

1 pound wild salmon fillet

Kosher Salt
Fresh ground pepper
Green of 1 spring onion, minced
1 tablespoon zataar
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons extra virgin olive oil
2-3 tablespoons of fig butter or marmalade

 Directions:

1.      Place the salmon skin side down. Cut small slits on the salmon, about every ¾ inch.  Do not cut too deep or you will cut thru the skin.  Sprinkle with salt and pepper.

2.      Mix all the remaining ingredients except for marmalade and oil in a mortar or bowl. Lightly  crush the ingredients.  Next, add the marmalade and mix well.  With a tiny spoon or spatula, place some of the mixture between the slits.  Drizzle the salmon all over with olive oil.

4.      Broil in the oven, or grill the salmon about 6 to 10 minutes depending on thickness, or cook until the fish flakes break easily with a fork. Do not overcook or it will become to dry.  

Salmon is a popular food considered to be healthy due to its high protein, high omega-3 fatty acids, and high vitamin D. For me, wild salmon is a better choice, as it contains fewer chemicals, is a leaner fish and is more environmentally friendly.  

This dish is delicious with grilled vegetables and roasted potatoes with oregano and lemon. If you do not have fig butter, you can use apple butter or marmalade.  If you do not have zataar handy, just mix equal amounts of dry thyme, sesame seeds, oregano, marjoram and a little kosher salt.