This main course is all about summer; celebrate with local vegetables and the ever popular Meyer Lemon curd. Salmon continues to be a popular menu item and well spoken of. It is important to know as much about your salmon as possible. Enjoy this summer treat; the recipe may have extra caponata which is great for a lunch salad. A great garnish is shaved ricotta salata and fresh kale.
Salmon ~ 6 ounce portion per person
1 T Everything Spice
Wedge of fresh lemon
1 T of cold butter
Salt and pepper
Purchase center cut portion of salmon. Season top of fillet with everything spice on and sear in hot cast iron pan until golden brown forms on one side. Turn fish over, add squeeze of lemon and 1 T butter, turn down heat to low, tilt pan and poele with butter 4 minutes until medium. Let rest before service. Finish with more everything spice on salmon.
Caponata ~ 4ounces per person
2 eggplant, peeled and diced, season with salt and let rest 30 minutes, squeeze out water
1 red pepper, roasted, peeled, diced
1 yellow pepper, roasted, peeled, diced
1 green pepper, roasted, peeled, diced
1 zucchini, seeded, diced
4 ounces cauliflower, diced
4 shallots, fine dice
8 ounces mushrooms, cleaned and diced
1/2 cup gold raisins
½ c pinenuts
2 T capers, rinsed, use as a seasoning, like salt
2 roma tomatoes, seeded and diced
5 leaves of fresh basil
3 sprigs of fresh thyme
4 oz balsamic vinegar
extra virgin olive oil
In a smoking hot sauté pan with a little olive oil, add each vegetable, one at a time, allowing to brown on one side and shaking pan to turn over. Do not constantly stir; you need color on the vegetable. Deglaze the pan each time with a little of the balsamic vinegar and repeat with all of the vegetables, remembering to season as you cook. Combine all the vegetables and remainder ingredients together and adjust with olive oil, balsamic and salt and pepper if necessary. Let sit at room temperature at least 30 minutes prior to eating, stirring frequently.
Lemon Curd ~ 2 ounces per person
½ cup of eggs yolks
4 oz butter
4 oz lemon juice
Melt butter over medium heat. Add sugar and lemon juice and bring to boil. Temper in egg yolks and cook until thickened over medium heat. Be careful to not allow for overcooking the eggs, the curd should be smooth. Chill until ready to use.
Everything Spice ~ 1 Tablespoon per salmon
1 T poppy seed
1 T sesame seed
1 T granulated garlic
1 T fresh shallot, diced fine
1 T fresh chives, diced fine
Mix all ingredients well.