Thursday, June 21, 2007

Dinner is Served

As I said, Pacific salmon with mint/peach reduction, sweet potato fries, and green beans. Fruit for dessert. Since I'm all into this cooking thing this, all the fresh ingredients were organic. It made a heck of a difference with the peach and mint. Wild salmon is also better than farmed.

First you have to get the sweet potato "fries" going. Peel and slice 1/2 a sweet potato. In a bowl, combine some olive oil and herbs/spices (I used oregano, basil, thyme, ground coriander seed, garlic powder, onion powder, salt and pepper). Toss the sweet potato in this mix to coat.

Preheat the oven (or toaster oven) to 425 degrees. Lay the sweet potato flat on a sheet and put in the oven for about 20 minutes, until golden.

I'll assume you know how to steam beans.

1 Fresh Wild BC Salmon fillet
1 Peach
1 Lemon wedge
1 Sprig of mint
Fresh ground salt
Fresh ground pepper
Ground coriander seed

Peel 1/2 the peach and cut into quarters. The other half I put in the fruit compote.

Chop the mint.

Blend 3 of the peach slices, the mint, the juice from the lemon wedge a dash of salt, about 1/4 tsp of sugar, and a little bit of water. I used my hand blender, which is awesome. Set aside.

Dice the 4th peach slice.

Spray a cast iron grilling pan (pan with ridges) with cooking spray. Heat on close to high.

Season the salmon with salt, pepper and coriander seed. Yes, I like ground coriander seed.

When the pan is hot, put the salmon, skin-side down, in the pan for 4-5 minutes. Keep an eye on it as you may want to reduce heat.

While the salmon is cooking, now's a good time to get the beans going.

Flip the salmon and grill for another 4-5 minutes.

After flipping the fish, pour the peach mixture in a small non-stick pan over high heat. Bring to a boil and reduce until it's a consistency you like. Toss in the diced peach slices and set aside.

Check the salmon. If it flakes and has a thin raw line in the middle, it's ready. If you trust your local fish monger, you can cook it less.

Plate the salmon, it will continue to cook for a bit. Cover with the peach reduction and plate the beans and sweet potato. Add a pat of butter to the beans and enjoy!

Deja Vu



Sooooo tasty


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