Sunday, March 18, 2007

Surf & Turf

Crisp Salmon, Garlic Shrimp, 'shroom's & Spinach
Bit of an experiment.
Salmon can handle some competition when it comes to flavors.

So, I tried use of the leftover 'shrooms from out steak the other night. Furthermore, I took the water that had been used to soak up the dried 'shrooms and reduced it while the salmon was sizzling.
No recipes, but some process:

Salmon: about 16oz fillet, set out for a hour or so to reach room temp.
I like to trim the skin (I toss it out for the birds).
Cut the fillet in half, lengthwise.
Thaw about a dozen pre-cooked cocktail shrimp, couple min in warm water will do it.
Chop about 3 cloves of garlic (whatever suits you)

Reduction sauce, add a pat of butter, salt and pepper to taste, a splash of white wine, and a squirt of lemon juice. This really is a "season to taste" bit.
Start with the reduction as it takes the longest.

Large deep skillet, canola or sesame seed oil (high temperature oils) 2-3 teaspoons, enough to cover the bottom lightly, and get it hot. We like a bit of 'crunch' to the salmon.
Lay in the salmon, add a splash of white wine (often generic "cooking wine") and cover with lid.
The salmon both fries and poaches.
Check often, cook about 3 min a side.

Meanwhile, in a small skillet, splash of extra-virgin olive oil, we brown the shrimp and add the garlic, tossing frequently.

Serve over brown rice, topped with the garlic shrimp.
I like a side of chopped spinach.
Warmed leftover black trumpets on the side, and drizzle the reduction.

Shirley likes her salmon with a dose of BBQ sauce, a trick we learned from a local restaurant.

I find I need a stronger white wine, something that can keep up with the flavors on the plate.


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