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Salmon with Tomato, Onions, and Capers

Let me say up front that this was damn delicious. So delicious in fact, that I wished I had doubled the recipe. Even better, it comes togetehr fairly quickly. . .so quickly that it would be great for a weeknight meal.

This recipe uses a cooking technique for salmon that I was unfamiliar with - the shallow poaching method. Essentially you make the sauce, place the salmon in the sauce, cover, and cook. The salmon is very moist and flavourful. In this case we are shallow poaching the salmon in a sauce consisting of onions, tomatoes, white wine, and capers.

The tomato onion caper sauce hits all the notes—sweet from the tomatoes and onions, salty from the capers, tang from the tomatoes, lemon juice, and wine, and a dash of bitter from the lemon zest.

You make the sauce first, then rest the fillets on top of it, partly submerged, simmer, cover and cook. The dish takes maybe 10 minutes to prep and only 25 to cook.

Because fresh tomatoes are no where to be found right now I used a 14.5 oz can of diced tomatoes. Other than that the recipe was followed as written.

Enjoy.

Salmon with Tomato, Onions, and Capers

3 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, peeled and diced
2 large fresh tomatoes, diced
1 teaspoon fresh thyme leaves, chopped
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice<
2 tablespoons of capers, drained
1 teaspoon of chopped jalapeño peppers (no seeds, no stem, no ribs) either fresh or pickled
1/3 cup white wine
1/4 cup water
Salt and pepper
2 fresh salmon fillets, 1/2 pound each

In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), heat olive oil on medium heat.

Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute.

Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers.

Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.

Add 1/3 a cup of white wine - a simple Chardonnay will work. Add 1/4 cup of water. Bring to a simmer.

Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low.

Cook for 4-7 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be a little rare in the middle, but not raw.

Serve immediately, with tomato sauce generously applied.

Travel Tuesdays - Ravenna

On the weekend I had signed up for a virtual tour of the Emilia-Romagna region of Italy. Emilia-Romagna is a region in northern Italy, extending from the Apennine Mountains to the Po River in the north. It's known for its medieval cities, rich gastronomy and seaside resorts. The capital, Bologna, is a vibrant city with an 11th-century university and arched porticos lining the streets and squares of its medieval core. Ravenna, near the Adriatic coast, is famed for its brightly colored Byzantine mosaics. 

When our guide introduced herself she said that she lived in Ravenna.

Of course that got me thinking about those gorgeous mosaics that I have been lucky enough to see twice.

For this edition of Travel Tuesdays I am going back to Ravenna to look at these fabulous mosaics again.

Pan Seared Salmon with Lemon Garlic Sauce

I don't normally use pan-searing as a cooking method for salmon - we prefer to grill it. However, in Canada grilling isn't always the best option in January so pan-searing it was.

We discovered that this method yielded delicious results. In particular -  irresistible textures- a crispy surface along with tender and flaky pieces underneath. A few tricks will achieve this: Drying the fish well before frying, pressing the flesh down in the hot oil, and letting a crust form.

Once the salmon is cooked you make a delicious sauce. After pan-frying the fish, there will be fat rendered from the salmon and bits of flavorful fond from browning the protein. Don’t ditch the pan, use those wonderful drippings to make a sauce. I sauteed minced garlic, lemon zest, and fresh lemon juice until fragrant. To thicken the consistency, I turned off the heat and whisked in cold butter. This keeps the sauce emulsified so that it clings to the fish. Chopped dill and parsley added a fresh herb aroma and taste to the dish.

The results were restaurant quality amazing!

Enjoy.

Pan Seared Salmon with Lemon Garlic Sauce

4 salmon fillets skin on, center-cut if possible
kosher salt as needed for seasoning
black pepper as needed for seasoning
2 tablespoons live oil, light olive oil
1 tablespoon minced garlic
1 teaspoon lemon zest
¼ cup lemon juice
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons unsalted butter
1 tablespoon dill leaves roughly chopped
1 tablespoon minced parsley
4 lemon wedges

Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes. The salmon will be about 75 to 80% cooked through.

Use tongs to carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.

Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.

Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.

Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.

The Hill We Climb

Yesterday was an emotional roller coaster.

First up was the euphoria of watching Trump leave Washington. Heck, even Jake got into the action and followed the chopper as it flew away from the White House.

The ceremony itself was intense. Not the least because of the undercurrent of uncertainty after the January 6th insurrection.

There were lots of inspiring moments - the first black, SE Asian woman sworn in as Vice-President and Biden's address were both impressive. Lady Gaga singing the national anthem. All impressive.

Nothing blew me aware more than a self-assured 22 year old who took the podium to recite the poem she had written as the youngest Inaugural Poet Laurette.

There have been many well-known Poet Laurettes but none are as likely to be remembered as Gorman will certainly be.

None of her predecessors faced the challenge that Gorman did. She set out to write a poem that would inspire hope and foster a sense of collective purpose, at a moment when Americans are reeling from a deadly pandemic, political violence and partisan division.

As she recited “The Hill We Climb,” in front of the Capitol in the bright sunlight, her voice animated and full of emotion, Gorman described her background as a “skinny Black girl, descended from slaves and raised by a single mother,” who can dream of being president one day, “only to find herself reciting for one.” She spoke about the weight of loss that the country has endured, in verses that reflected the fragile state of the country.

The poem and its delivery was a stunning success given the reaction it received. So many on social media were talking about the way it made them feel. I can't help but reflect upon the importance of Arts education in schools.

Travel Tuesdays - Naples

I've started following an Italian on Instagram who lives outside of Naples. She has been posting the most wonderful pics of the city. It got me thinking of my last trip there.

Creamy Polenta

I posted the other day about the short ribs I made recently. I served them with creamy polenta instead of the more traditional mashed potatoes.

It's been some time since I made polenta on the stove. My go-to method is this baked polenta. Now I remember why - my goodness, polenta becomes like molten lava when it is cooking. That hot, viscous mixture bubbling up and exploding out of the pot is lethal! Happily the burns I sustained were minor.

Now I know that you really want to try this one out don't you?

Never heard of polenta?

Polenta is a porridge type dish popular in Northern Italy. In Italy it is often made with various ingredients, including cornmeal, ground rice, buckwheat, and chestnut flour. Here in North America, it is generally made exclusively with coarsely ground cornmeal. Think of polenta as an Italian version of grits.

Now about the lethal part - the secret is to cook slowly. My stove was too hot. If you cook at a low temperature you can avoid the spatters of hot polenta over the kitchen (and yourself . . . more the issue to be honest).

Honest, I tried it again to see if was always so mean a dish to prepare and it turns out at a lower temperature it is quite manageable. Lesson learned.

This recipe is flexible - you can sub broth for the water. You can also sub goat cheese for the cream cheese. I had some left over from Christmas that i wanted to use up so this is what I did.

Enjoy!

Creamy Polenta

4 cups water
1 1/2 teaspoons salt (or 1 teaspoon if using salted butter)
1 cup yellow polenta or coarsely ground cornmeal
2 tablespoons unsalted butter
1/4 cup cream cheese

Heat salted water (1 1/2 teaspoons of salt for 1 quart of water) to a boil over high heat in a thick-bottomed 2 or 3 quart pan. Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.

Lower the heat to a very low simmer and add the butter. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn't stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.

Add the cream cheese and stir it into the polenta. Taste and add more salt if necessary. (You can also add more cream cheese if you want it to be even creamier.)

Instant Pot Red Wine Short Ribs

I mentioned in this post Beef and Porcini Mushroom Stew that it was a time for comfort food. I'm continuing that trend with this post.

Before Christmas Paul and I made a trip to Ontario's Mennonite country to visit the farmers' market and a few area producers. Happily the government recognizes this as essential travel.

One of the butchers we visited had these gorgeous looking short ribs. I didn't need short rib. I had no plan on using short ribs. However, you know how this works - if you see something amazing you snap it up immediately. It is a rule I learned the hard way (Jerry still bitter about missing out on an amazing pair of red leather shoes in Rome, but I digress . . .)

Anyways - back to the thread. In need of comfort and had beautiful short ribs.

Using google I found this recipe for short ribs made in the Instant Pot. It meant a dish that normally would take half a day to cook took just over an hour (slightly misleading because the recipe doesn't include the time required for the Instant Pot to come up to pressure).

This was excellent. . . a really rich, filling recipe, that is perfect on the coldest of winter days. These short ribs came out just as fall-off-the-bone tender as if they were simmered all day on the stove top.

I served them with creamy stove top polenta.

Enjoy

Instant Pot Red Wine Short Ribs

3 tbsp olive oil, divided
3 lbs bone-in, individual-cut short ribs
Kosher salt and pepper
1 small yellow onion, chopped
2 carrots, peeled and diced
4 cloves, garlic minced
1 ¼ cups dry red wine
2 cups beef stock
1 ½ tbsp tomato paste
2 stalks fresh rosemary, leaves plucked from stems and chopped
1 bay leaf
¼ cup cornstarch
¼ cup cold beef stock

Turn your Instant Pot to saute mode. Once hot, add 2 tbsp of olive oil.

Season the short ribs on both sides with salt and pepper, and saute them in the Instant Pot until they no longer stick to the bottom, then flip and brown the other side. Remove to a plate.

Add the remaining olive oil, and saute the onion, carrots and garlic until soft and the onions are slightly translucent.

Add ¼ cup of the red wine, scraping the bottom of the pot with a spatula or wooden spoon to release the bits stuck to the bottom.

Add the remaining wine, beef stock, tomato paste, rosemary leaves, and bay leaf. Add the short ribs back into the Instant Pot, submerging as much as possible in the liquid.

Place the lid on the Instant Pot, turn the valve to "sealing" and set it to pressure cook for 45 minutes.

Let the pressure release naturally for 10 minutes, then carefully move the valve to "venting" to release remaining pressure.

Use tongs to remove the short ribs to a plate. In a small bowl, mix together the cornstarch and beef stock.

Turn the Instant Pot to saute mode, and bring the sauce to a boil. While stirring, slowly drizzle the cornstarch mixture into the Instant Pot. Continue stirring until the mixture thickens. Boil the mixture for 1 minute to cook out the starch taste.

Place one or two short ribs on a plate, and ladle some of the gravy over top.

 

Travel Tuesdays - Stavanger, Norway

My goodness, it is amazing how much our world has changed in a short period of time.

Two years ago I was in the Norwegian city of Stavanger for a conference. We were talking about strategies to strengthen public education and improving student outcomes around the world. Flash forward to 2021, no one is traveling, conferences are all virtual, and the things we were talking about then pale in comparison to the challenges facing a post-COVID world.

Anyway. Back to the happier time. When the conference was finished for the day I made sure to get into the city to explore. There was also a lovely park near the conference centre that was a great spot for morning walks.

Baked Blueberry Oatmeal

OK. I have to admit that I am late to the baked oatmeal party.

It likely comes from my aversion to the bowl of oatmeal I'd be served as a child. Hot, tasteless and with a consistency more appropriate for putting up wallpaper than eating. In short, gross.

NOTE - as with all 50 + year old memories it likely wasn't bad at all but it wasn't one of those things that turned my crank as a wee lad.

Anyway, in my mind oatmeal = gross.

Paul likes oatmeal and will often make a bowl of instant oatmeal on a cold morning before he walks to work. He'd often offer to make me some but my preference was to reach for the Cheerios.

Anyway. Saw this on a blog. It looked delicious. I made it this morning. Now I am an oatmeal convert.

I followed the recipe as printed with one exception - the original blog post was sponsored by a commercial jam making company so it calls for a specific brand. I make my own jam so I used a jar of wild blueberry jam that I had in the cellar.

Baked Blueberry Oatmeal

1 (8.2-ounce) jar Blueberry jam
3 cups rolled oats
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 large eggs
1 cup milk
6 tablespoons melted unsalted butter
¼ cup brown sugar
1 tablespoon vanilla extract
1 teaspoon salt 
¾ cup chopped nuts (I used pecans)
1/2 cup fresh blueberries

Preheat the oven to 350 F, and place a rack in the center of the oven.  Prepare an 8x8 OR 9x13 baking dish by greasing the inside with softened butter or oil. (Either size works, I’ve made it in both!)

Combine the rolled oats, cinnamon, and baking powder in a large bowl.

Whisk together the following ingredients in a separate bowl: 2 eggs, milk, melted butter, brown sugar, vanilla extract, and salt.

Pour the liquid ingredients over the oats and mix well. 

Stir in the nuts and fresh blueberries.

Pour the jam on top, and fold to streak throughout the casserole.

Spread the casserole in an even layer in the greased baking dish. Bake at 350 F until the aroma of warm berries and oats fills your kitchen, and the edges look dry and are starting to brown, about 35 minutes.

Remove from the oven and serve.