Holy. Crap.
Posted January 4th, 2008 by MichelleOkay, so, we’ve already established that given the choice, I’ll stay home, or come home, at basically any time of the day, forsaking the world outside to sew, or cook, or take a bath, or sit and stare out the window and drool. But tonight I made a dinner that really deserves some public knowledge. It was ridiculous. Maple-glazed salmon, salad with avocado, parm, and toasted pine nuts. Sonoma Coast pinot noir.
If you aren’t already snoring, here’s the recipe:
Preheat oven to 400
Whisk:
1/4 cup pure maple syrup
2 tablespoons soy sauce
big fat squeeze of fresh lemon juice
1 or 2 smashed and minced cloves of garlic
sea salt
pepper
Marinate the salmon in all of the above, covered, in the fridge for up to half an hour. Then, wrap it in foil so it makes a little boat (so lots of the flesh sits in the marinade) but keep it open and pop it in the oven. 15 minutes or so if you like med-rare, longer if you go toward medium- just keep an eye on it.
Meantime: use a planer to make a nice fluffy pile of parmesan; slice razor-think slices of sweet onions; lightly toast pine nuts in a frying pan, no oil, just a few minutes, stirring a few times. Mix any lettuce (I prefer butter) with parm, onions, pine nuts, and a sliced avocado.
Salad dressing (better than any crap you’ll buy in a store): couple glugs of olive oil, some minced garlic, splash of rice vinegar, tiny splash of balsamic, some kind of awesome sea salt (I love Maldon), pepper, any herbs you have handy, splash lemon juice. Whisk like crazy, toss into salad. Holy good geeze is it good.
Take salmon out of the oven, unfold the boat and pour marinade into warm small frying pan. Let it reduce for just a minute or two- the maple syrup does the job quickly. Once it’s a little thick, put the salmon on the plate, pour the marinade over it.
Plate the salad, garnish the salmon with a little more awesome salt, pop the cork on the pinot noir.
Enjoy.