Wednesday, May 18, 2016
For this dish, you will need frozen fresh caught salmon which most grocers have in the freezer section. Lemon, fresh chive, heavy cream and as a side... a mixture of buckwheat groats and white or wild rice.
To begin, marinate your salmon in half of a fresh squeezed lemon for 45 min to an hour. If there is a dark vein in the meat, take it out before cooking as tonight we are not eating sushi. Melt into a covered skillet, 3 tbs of butter and 1 tbs of coconut oil. Season with red pepper flakes, garlic powder, white or green pepper fresh ground pepper corn and a bit of coriander. Lay in your salmon and let the fillets sizzle on high heat searing both sides. Cover and steam in the juices for 6 min on low heat adding 1/4 of heavy cream on the end. Turn off heat, toss in a hand full of fresh chopped chive and a pinch of dried mint, keep covered while you prepare the side.
Set 2 cups of water to boil your rice and groats in which should be started at the same time you begin cooking the fish. Once the water rolls, add 1/2 cup of rice first letting it boil for 3 min alone and then the same amount of groats as they tend to cook faster. When both are tender, drain and ladle onto a low lipped serving plate, placing the salmon along side.
~Tutti a Tavola!