SUMMER SALMON RECIPES

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SEARED SALMON WITH SUMMER VEGETABLES RECIPE - MICHAEL ...



Seared Salmon with Summer Vegetables Recipe - Michael ... image

In 2018, Food & Wine named this recipe one of our 40 best: No one will contest that Union Square Cafe was one of the defining restaurants of the early ’90s. Critics and diners were delighted by Danny Meyer’s devout attention to hospitality and couldn’t get enough of chef Michael Romano’s remarkable greenmarket-centric American-Italian food. Certain dishes defined the restaurant, including Romano’s seared salmon, which was one of the most popular items on the menu and one of the best recipes we ever published. The myriad vegetables in the recipe—corn, spinach, shiitakes, and tomato—sing of late summer. This recipe serves three to four as a main course and can easily be doubled.

Provided by Michael Romano

Categories     Seafood

Total Time 1 hours 0 minutes

Yield 6

Number Of Ingredients 16

3/4 cup unsalted butter (6 ounces), divided
1 cup thinly sliced red onion
3 garlic cloves (2 thinly sliced and 1 whole), divided
1/4 pound shiitake mushrooms, stems removed and reserved, caps quartered, divided
1 medium-size ripe tomato, coarsely chopped
1 teaspoon whole black peppercorns
1 bay leaf
1/3 cup balsamic vinegar
1/3 cup water
Salt
Freshly ground black pepper
3 tablespoons olive oil, divided
1 pound fresh spinach
2 cups fresh corn kernels
1 (1-pound) center-cut salmon fillet, sliced crosswise into 6 strips
3 tablespoons finely chopped chives

Steps:

  • Cut 6 tablespoons butter into 1/2-inch cubes, and refrigerate until ready to use. Melt 2 tablespoons butter in a medium nonreactive saucepan over medium-low. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf, and cook until vegetables are soft but not brown, about 12 minutes. Add balsamic vinegar and 1/3 cup water, increase heat to medium-high, and cook, stirring occasionally, until mixture is syrupy, about 4 minutes.
  • Reduce heat to low, and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions. Season sauce with salt and pepper to taste. Pour sauce through a fine wire-mesh strainer into a bowl; discard solids. Keep sauce warm over a double boiler.
  • Spear whole garlic clove with a dinner fork. Heat 2 tablespoons olive oil in a large skillet over high until just beginning to smoke. Add spinach; cook, stirring using fork with garlic clove, until spinach is wilted. Season with salt and pepper to taste; transfer to a colander to drain. Discard garlic clove.
  • Wipe skillet clean with paper towels. Reduce heat to medium, and add 3 tablespoons butter. Add shiitake caps, and cook, stirring, until softened, about 3 minutes. Stir in corn kernels; cook until completely heated through, about 3 minutes. Season with salt and pepper to taste. Transfer to a bowl, and keep warm.
  • Increase heat to high, and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet. Season salmon strips with salt and pepper to taste. Add fish to skillet, and cook until browned but barely cooked through, about 3 minutes per side.
  • Divide spinach among 6 plates; surround with corn and shiitakes. Place a salmon strip on top of spinach, and spoon vinegar sauce on fish. Garnish with a sprinkling of chives; serve immediately.

SUMMER SALMON NIÇOISE RECIPE | BON APPÉTIT



Summer Salmon Niçoise Recipe | Bon Appétit image

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 13

8 Tbsp. extra-virgin olive oil, divided
1 lb. skinless salmon fillet
Kosher salt
Freshly ground pepper
8 oz. green beans
1 cup cherry tomatoes
1 small shallot
1 head of butter lettuce
4 large eggs, room temperature
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
A pinch of sugar
½ cup Niçoise or other black olives

Steps:

  • Arrange a rack in center of oven; preheat to 300°. Pour 1 Tbsp. oil into center of a rimmed baking sheet, then arrange 1 lb. salmon over oil. Season salmon all over with salt and pepper, then drizzle with another 1 Tbsp. oil.
  • Roast salmon until flesh flakes in the thickest part of the fillet with pressed gently, 30–35 minutes. Meanwhile, fill a medium saucepan three-quarters full with water. Add several generous pinches of salt and bring to a boil, covered, over medium-high heat.
  • While salmon is cooking and water is coming to a boil, focus on the rest of your salad prep. First, trim stem end off of 8 oz. green beans.
  • Cut 1 cup tomatoes in half.
  • Peel and finely chop 1 shallot. Transfer to a medium bowl; set aside.
  • Separate leaves from 1 head of lettuce and arrange across a large platter. Cover with damp paper towels and chill until ready to serve.
  • When water is boiling, add green beans and cook until tender but still retain some snap, about 2 minutes. As you wait for the green beans to cook, fill another medium bowl halfway with ice water. Using tongs, remove green beans immediately (but leave boiling water right where it is) and transfer to bowl with ice water. Leave green beans there for 15–20 seconds, or just long enough to chill them completely, then remove from water and pat dry; set aside. Keep the ice water for cooking the eggs.
  • Add 4 eggs to saucepan and cook exactly 8 minutes. Transfer to ice water bath and let cool 2 minutes. Peel eggs, keeping them submerged in ice bath as you work. Pat eggs dry and transfer to cutting board.
  • Time to make your dressing: Add 1 Tbsp. mustard, 1 Tbsp. vinegar, and a pinch of sugar to bowl with shallot; season with salt and a generous amount of pepper. Whisking constantly, slowly stream in remaining 6 Tbsp. oil until you have a thick, emulsified dressing.
  • Remove platter with lettuce from fridge and drizzle with about one-third of dressing. Arrange green beans, tomatoes, and ½ cup olives over lettuce. Cut eggs in half and tuck into gaps on platter.
  • Using your hands or a fork, flake off large pieces of salmon and arrange over salad.
  • Drizzle platter with remaining dressing. Season with salt and pepper.

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