Seared Salmon
Seared Salmon with Cinnamon and Chili Spices
Baked Sweet Potato with Maple Creme Fraiche
Pan Roasted Brussel Sprouts
Apple Galette
Seared Salmon with Cinnamon and Chili Spices
Ingredients
1 salmon fillet with skin attached
1/2 teaspoon chile powder
1/4 teaspoon cinnamon
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
Canola oil, enough to barely slick the skillet
1 dash sesame oil
Directions
Wash and completely pat dry the salmon fillet.
In a small bowl mix Chile powder, cinnamon, and the salt and pepper. Sprinkle this mixture on both sides of the salmon fillet. Heat canola oil and sesame oil in a skillet. Choose a skillet that is plenty big enough to avoid steaming the fish for the crispest possible skin.
When the skillet is very hot, but not yet smoking, add the salmon, skin-side down. Cook it until the skin is very crisp, dark brown and releases easily from the skillet This should take 3 to 4 minutes. Do not be tempted to check or move the fish around in the skillet during this time. You will only succeed in making it stick to the skillet or worse ruin your beautifully crisp skin.
You will notice that the fish gets lighter colored and more opaque. Do not let it cook more than about 1/4 of the way through at this point. You might be worried that the rest of the fish seems raw, but honestly this is a good thing. Once the skin has crisped flip the fish, and cook it an additional 2 (maybe 3) minutes more. Do not let it cook all the way through. The fish will continue to cook after it leaves the pan. Your goal is a succulent flesh graduating from a rare center outwards to a crispy crackly skin.
Serve the fish warm or at room temperature with a slightly chilled Pinot Noir (yes, Pinot Noir… trust me).
Creamy Dill Sauce for Salmon
1/2 cup plain Greek yogurt, fat-free, low-fat or whole.
2 Tablespoons mayonnaise
1/2 tablespoon lemon juice (or white wine vinegar)
1 tablespoons chopped fresh dill
1/2 tablespoon finely minced shallot
1/2 tablespoon finely chopped capers, optional
1/2 teaspoon coarse or whole grain mustard
Salt and pepper to taste
Instructions
Whisk yogurt, mayonnaise, and lemon juice until smooth.
Whisk in dill, shallot, capers (if using), mustard, salt, and pepper. Chill or serve immediately.
Baked Sweet Potatoes with Maple Crème Fraîche
INGREDIENTS
FOR THE SWEET POTATOES:
- 4 sweet potatoes (each 7 ounces), preferably a yellow-fleshed variety such as Garnet or Jewel
- 2 tablespoons unsalted butter, as room temperature
- Fine sea salt
- 1/2 cup crème fraîche or sour cream
- 1 tablespoon maple syrup or honey
- 1 tablespoon fresh lime juice
- 2 teaspoons fish sauce (optional)
- 1/2 teaspoon ground black pepper
- Fine sea salt
- 2 tablespoons thinly sliced scallions, both green and white parts
- 2 tablespoons roasted peanuts
- 1 teaspoon red chilli (chile) flakes, such as Aleppo, Maras, or Urfa
- 1/2 teaspoon lime zest
INSTRUCTIONS
To prepare the sweet potatoes, preheat the oven to 400°F.
Rinse and scrub the sweet potatoes under running tap water. Slice them lengthwise and place them in a roasting pan, cut side facing up. Brush with the butter and season with salt. Cover the pan with a sheet of aluminum foil and press around the edges to seal snugly. Bake for 20 minutes. After 20 minutes, remove the foil, flip the sweet potatoes, and cook, uncovered, for 20 minutes more, until the sweet potatoes are cooked thoroughly and are tender; a knife inserted into the center of the sweet potato should slide through easily. Remove from the heat and let rest for 5 minutes.
To prepare the dressing, in a small bowl, combine the crème fraîche, maple syrup, lime juice, fish sauce, if using, and pepper. Taste and season with salt.
To serve, top the warm roasted potatoes with a few tablespoons of the maple crème fraîche dressing. Sprinkle with the scallions, peanuts, red chilli flakes, and lime zest. Serve with the extra dressing on the side.
CACIO E PEPE BRUSSELS SPROUTS
INGREDIENTS
- 1 tablespoons extra-virgin olive oil
- 3/4 teaspoons freshly ground pepper
- Crushed red pepper flakes
- 7 ounces shredded Brussels sprouts
- 1/2 teaspoon kosher salt
- 1/2cup freshly grated Parmesan cheese, plus more for serving
- Zest of 1/2 lemon
- 1/4 cup toasted hazelnuts or pecans, roughly chopped
INSTRUCTIONS
In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.
Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
Serve warm, topped with more fresh Parmesan, if desired.
Easy Apple Galette
Ingredients
Crust
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface
2 Tablespoons (25g) granulated sugar
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed*
1/4 cup (60ml) ice-cold water, plus more as needed
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar
Filling
3–4 apples, peeled and sliced into 1/4-inch slices (about 4–5 cups (500–600g) slices)*
1/4 cup (50g) packed light or dark brown sugar
1 and 1/2 Tablespoons (12g) all-purpose flour
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
optional: salted caramel sauce
Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1–2 more Tablespoons of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disc. Wrap the dough disc in plastic wrap or parchment paper and refrigerate it for at least 1 hour, and up to 3 days.
As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep it in the refrigerator during this time.
Line a large baking sheet with parchment paper or a silicone baking mat. Clear some shelf space in your refrigerator because the shaped galette must chill in step 6. (See recipe Note below.)
On a lightly floured surface, roll the dough into a 12-inch circle—it doesn’t have to be perfect. Transfer dough to the prepared baking sheet. (You can also roll the dough out right on the parchment paper or silicone baking mat that you are using to line the baking pan. If doing so, lightly flour the parchment paper or baking mat.)
Arrange the apples (and any juices from the bottom of the bowl) into the center of the dough, leaving a 2–3-inch border all around them. You can simply spoon the filling on, or arrange the apple slices in a more deliberate design, such as concentric circles. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired. If desired, drizzle 3 Tablespoons of salted caramel over the filling (not the crust).
Refrigerate the shaped galette for at least 15–20 minutes as the oven preheats (next step), and up to 8 hours. If refrigerating for longer than 1–2 hours, cover it lightly. The galette will lose its shape if it’s not cold when it hits the oven.
Preheat oven to 400°F (204°C).
Bake until the filling is bubbly and the crust is golden brown, about 35–36 minutes. Remove from the oven and allow to cool on the baking sheet for 10 minutes before slicing and serving. If desired, serve with vanilla ice cream and more salted caramel sauce drizzled on top.
Cover and store leftover galette in the refrigerator for up to 4 days.
