Monday, October 27, 2008

Simply Elegant Filet of Salmon Dinner

A friend brought by some very odd-looking new potatoes the other day. They looked like a scruffy family that needed a little gentrifying. A good cleaning, boiling and butter slathering made them very presentable to share the plate with a wild sock-eye salmon. Lemon Tarragon Beurre Blanc dressed the salmon. I had a large cucumber fresh from the garden that begged to join in. A side of sautéed baby spinach rounded out the meal. This is an easy yet elegant meal that can be served equally for a grand celebration or just to celebrate the day.

Wild Sock-eye Salmon with Lemon Tarragon Beurre Blanc

½ pound sock-eye salmon, rubbed lightly with olive oil

Broil salmon until reaching desired doneness. It is fully done when the fish is opaque inside. This is about 15-20 minutes, depending on the thickness of the fish. Place on top of ½ cup of Cucumber Chive Brunoise, and top with Lemon Tarragon Beurre Blanc. Serves 2.

Lemon Tarragon Beurre Blanc

¼ cup lemon juice
1 TBSP white wine vinegar
1/8 tsp salt
pinch of white pepper
4 ounces (1 stick) chilled butter, cut into 8 pieces
1 TBSP fresh tarragon, finely chopped
2-4 cup medium weight saucepan

1. Boil down the lemon juice, white wine vinegar, salt and pepper until it has reduced to 2 tablespoons.
2. Remove from heat and immediately beat in 2 pieces of the chilled butter with a wire whisk. Set over very low heat and beat in the rest of the butter, a piece at a time to make a thick creamy sauce. Add the fresh tarragon. Immediately remove from heat. This sauce will not hold its emulsion so must be served right away. It may be made ahead though, and held in a glass lined thermal container for a short time. Makes ½ cup.

Cucumber Chive Brunoise

1 large cucumber, peeled
2 TBSP fresh chives, chopped
1 TBSP olive oil
2 tsp white wine vinegar
salt and pepper to taste

1. Cut cucumber into ¼ inch dice. An Alligator Food Chopper makes this an easy and precise way to dice, but it is not necessary.
2. Toss, with chopped chives, olive oil, white wine vinegar and salt and pepper. Makes about 1 cup.

Sautéed Baby Spinach

6 ounces baby spinach, washed
1 TBSP olive oil

1. Lightly sauté baby spinach in 1 tablespoon olive oil until wilted. Serves 2.

Baby Fingerling Potatoes

10 baby fingerling potatoes (baby red or white potatoes may be substituted)
1 TBSP butter
salt and pepper

1. Wash potatoes and cover with water in a medium saucepan. Boil until tender, about 20 minutes, depending on the size of the potatoes. Drain and toss with 1 tablespoon of butter, and salt and pepper to taste.

Written and photographed by Diane

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