Monday, March 11, 2013
Salmon, Sorrel, Tomato Fennel Salad

The ingredients aren't anything special, but the combination's mine.

Tomatoes x 2.  X w/ knife in end, boiling water.  30 sec.  Ice water.  Skins off, deseeded, chopped, reserved.

Fennel bulb.  Fine dice.  Reserve fronds, also diced.

Shallot.  Fine dice.  Chardonnay + shallot + hot pan.  2 min.  Cream, big handful chopped sorrel, juice from 1/4 lemon, salt, 1/2 tomato dice.  Boil.

Butter in pan #2.  Foamy.  Salmon fillets x 2.

2-3 minutes, flip.

Toss fennel w/ remaining tomato.  Lemon, salt.

Warmed plates. Sauce, salmon fillet on top, tomato/fennel salad at 3 o'clock.  Garnish fish w/ fennel fronds.

("Cats like salmon," sez the Kato Cat, leaping up onto the dining-room table.  "And cream.")

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