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I would never think in a million years this vegetable would go
with this seafood...
but it does... and beautifully,
it is my favorite way to prepare,
so delicious and easy to make
but aren't they always the best..
This simple entree was adapted from Umberto Menghi,
most all his recipes are easy to follow, he always uses fresh
ingredients,
Everyone who has tried this entree loves the flavors...
I do not like over-baked seafood... it is a crime to cook it
too long,
keep it moist in the center,
Years ago it was the norm and trend in my generation to cook until
it flaked or turned white.... Do not do that! I
suggest not letting it cook that long!
Believe me, you will find it is so much better tasting to remove
from the heat before it reaches the 'flake' stage
try this and see... it's a keeper!
See
more of my
Meat Entree recipes
with photographs
and
my easy Garnishes
Salmon & Cucumber-Cream Sauce
source:
photograph created by www.finedinings.com
Serves 2
1/4 cup cucumbers, peeled, seeded, sliced
1 tablespoon
extra-virgin olive oil
1 tablespoon butter
2 (6 to 8 ounce) Salmon fillets, 1-inch thick
Salt and pepper, to taste
1/4 cup dry white wine, divided
juice of 1/4 lemon
1/4 cup heavy cream
Cut peeled cucumber in half lengthwise scrape out seeds with tip of a
spoon, slice 1/4-inch thick; set aside.
In an ovenproof skillet, heat olive oil and butter over medium heat.
Season fillets with salt
and pepper sauté 2 minutes per side. Add 2 tablespoons wine, place in the oven
and bake at 400° for 4 to 6 minutes, do not over bake.
Transfer baked fillets to a plate and tent with
aluminum foil to keep warm. Drain and discard the oil and butter from the skillet
and deglaze the pan with the remaining 2 tablespoons
white wine. Add lemon juice, cream and sliced cucumber cooking
just until sauce coats the back of a
spoon and cucumbers are still tender crisp.
Season to taste with salt and pepper.
Spoon sauce onto plates, add the baked
fillets and serve on top asparagus spears steamed al dente if
desired. This is a simple recipe and so delicious!
Wine
recommendation: Chardonnay
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