Friday, December 23, 2011

Dichroic Glass and Pan Seared Salmon

I ordered some dichroic fused glass cabochons from an Etsy seller out in New York, PinkGlassPalace. She makes these and they are beautiful and really fun! I finished up a bunch of sewing that was on my plate and decided to play with one of the cabochons the other day.

Unfortunately I took one of my favorite pieces and ended up cracking the glass with fire. Lesson learned. Stop using fire after you have set the stone (or glass)! It's beautiful, anyway, and I'll just keep this one for myself. (p.s. You can't see the crack in the photo and barely in person - but I know it's there.)


A while back on my birthday I promised to give you the recipe for pan seared salmon over garlic mashed potatoes. We don't make this often maybe because it's such a treat. Christmas is a few days away, and this is a meal that would be perfect for your Christmas Eve or New Year's Eve intimate dinner.

Here is some wine that you can drink while you cook:


And here's a super cheap wine that is excellent for when you need to add white wine to your food. Never use that "cooking wine" that you buy in the grocery store. You should never cook with wine you would not drink.


Steve is in charge of mashing the garlic and salt to a paste.


You use red onion, cucumber, and fresh tomato to the salmon at the end of cooking as a garnish. Really, so good! (do not omit this step!)


Here is the salmon going into the pan to sear:



And the final dish. YUM!


Pan Seared Salmon over Garlic Mashed Potatoes

2 fillets of fresh salmon
4 T olive oil
sea salt
crushed dried chilies
juice of 1/2 lemon

For the Potatoes
4 potatoes (I usually use a red potato or the Yukon Gold kind)
sea salt
6 cloves garlic, sliced
4 slices white bread, crusts removed
4 T olive oil
juice of 1 lemon
freshly ground pepper

For the Topping
4 ripe plum tomatoes, seeded and diced
1/2 cucumber (unpeeled), seeded and diced
1/2 red onion, diced

To Prepare the Potatoes: Peel the potatoes and cut into quarters. Put into a medium saucepan, pour in enough water to cover, add a good pinch of salt and bring to a boil. Cook over medium heat until the potatoes are tender. Drain, saving a little of the potato water for further use.

Pound the sliced garlic and 2 tsp sea salt in a mortar until smooth. Soak the bread in a little potato water then squeeze dry and add to the pounded garlic. Pound again. Add this mixture to the potatoes and mash until smooth, then gradually add the olive oil and lemon juice, continuing to mash, until you have a smooth puree. Season to taste with sea salt and freshly ground pepper. Keep the potatoes warm

To Pan-sear the Salmon Fillets: In a large frying pan, heat the olive oil until sizzling. Add the salmon fillets, season each one generously with sea salt and a pinch of crushed dried chilies and cook for 4 minutes. Carefully turn the fillets over in the pan and cook for 3 more minutes until done. The salmon, when done, should be well seared on both sides and meltingly tender in the middle.

Two minutes before the salmon fillets are done, add the garnish of tomatoes, cucumber, and red onion to the pan and let sit on top of the salmon to warm through.

To serve: Place a helping of potato on each plate and arrange a salmon filet on top (with the diced vegetables on top of that). Drizzle with pan juices and sprinkle with lemon juice. Serve immediately.

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