Sautéed Salmon with Leeks and Tomatoes

Lately I have been trying to focus a bit more on healthy meals. Ironically, in the mail last week, was a recipe from a very good friend, who also happens to be an incredibly good cook. She sent me this to try and promised it was not only delicious, but a snap to make and of course quite healthy.

Now, it’s not that I don’t trust her, but I have not been the biggest fan of salmon. Although I do try to have it occasionally because I know it is so good for you. So for you Marty, I made it tonight and you were spot on, I loved it and I highly recommend it. Sometimes you just have to go on good faith and trust that good friends won’t disappoint!

PS, a little update since I first posted it back in 2018, this has definitely become one of my all-time favorite quick, healthy meals.

INGREDIENTS
4 boneless salmon fillets
kosher salt & fresh ground pepper, to taste
1 leek, well trimmed, white part only
1 pint cherry tomatoes
3 Tbs. olive oil
2 Tbs. lemon juice
2-3 Tbs. julienned fresh basil or flat leaf parsley

DIRECTIONS
The salmon should be at room temperature, check for bones (remove with tweezers if you find any) and sprinkle with salt and pepper. After trimming the leek, slice down the middle, submerge in a bowl of water and swish around to rinse away any sand particles. Then, remove from water, pat dry with a towel, slice into thin strips and finely chop. You should have at least 1/3 cup. Slice the cherry tomatoes in half. I prefer to slice them on the diagonal, no particular reason, other than I think they look better on the diagonal.

leeks and tomatoes

Heat 2 Tbs. of the oil in a nonstick skillet over moderate heat and add the salmon, skin side up. Cook for 2-3 minutes before turning. Cook on the second side for 2-3 more minutes (depending on how well done you prefer) and then transfer to a warm platter. Add the remaining oil to the skillet, then add the tomatoes, leeks, salt, pepper and lemon juice. Cook for 2-3 minutes, pour the mixture over the salmon, sprinkle with the basil and serve.

This is so quick, easy and tasty. Please give it a try and let me know how you like it.

New England Fish Chowder

Authentic New England, from an old Cape Cod recipe…easy, delicious and pretty darn quick to pull together!

Going way back, Cape Cod had very strong Portuguese roots and many favorite New England and Cape Cod recipes had their beginnings in that community. They were fabulous fishermen and they were also incredible cooks. Their meals were usually very simple, very economical, full of flavor and this one is no exception. To be honest, although I love New England clam chowder, I actually prefer this simple fish chowder, it’s just soothing comfort food that reminds me of my childhood, when it was a frequent meal.

Any mild white fish will work well in this recipe. Whether you like a thin or thick broth, the choice is yours, but do yourself a favor and just try this. Even if you think you don’t like fish chowder, I urge you to make this and please do let me know your thoughts.

INGREDIENTS
3 Tbs. butter, split
1/3 cup sliced onion
1 1/2 cups water
2 cups chopped potatoes (about 4)
1 lb. haddock or any mild, white fish
2 tsp. corn starch or flour
3 cups whole milk, use cream if you prefer a thicker broth
salt & fresh ground pepper to taste

DIRECTIONS
First, sauté onion in 1 tablespoon of butter. Then, add water and potatoes. Next, cover and simmer for 15 minutes, or until potatoes are tender. Then, cut the fish into chunks and add to the pot.

Next, make a paste with the corn starch/flour and a little of the milk, stirring to combine until smooth. Then, add the mixture to the pot. After you have thoroughly incorporated the flour mixture, add the rest of the milk and stir to combine. Finally, bring the mixture to a boil, then immediately lower the heat and simmer for 3 to 4 minutes. This will thicken the broth slightly. Just before serving, add the remaining 2 Tbs. of butter, give it a minute to melt and serve.

NOTES
If you prefer a thicker broth, you can definitely use light cream, half and half, or a combination light/heavy cream. You could also use a 2% milk, however it will be a much thinner broth. Play around with the options and find what works best for you.

Almond Biscotti

This is a wonderful and delicious classic, adapted from Maria’s Pastry Shop in Boston’s North End.

INGREDIENTS
1 cup whole unblanched almonds
1 1/4 cup flour
1 1/4 cup confectionery sugar
1 tsp. baking powder
2 eggs, lightly beaten
1 egg white, for egg wash
1 tsp. cinnamon
1/2 tsp. orange zest

DIRECTIONS
Preheat oven to 350°
First, spread the almonds on a sheet pan and toast for 8-10 minutes. Then, when the almonds are cool, coarsely chop them.

Next, combine the flour, sugar, baking powder, and almonds in a large bowl. Meanwhile, in another small bowl, mix the eggs, cinnamon, and the zest, stir to combine. Pour the egg mixture into the center of the flour mixture and gradually mix them, just enough to make a dough. The dough will be very sticky and wet. However, if it is too moist, add a little sugar and flour in equal proportions.

Then, on a lightly floured board, shape the dough into a long log. The shape should be similar to a baguette, about 17“ by 3” and then lay it on a parchment-lined sheet pan. Alternatively, if you find it easier to handle, you could make two long loaves.

Beat the egg white with a tablespoon of water, brush the log and then bake for about 25 minutes, until lightly browned. Remove the log from the oven and let it cool for 20 minutes. Then, while still slightly warm, cut the log into 1/2″ diagonal slices. I find that a serrated bread knife works best for slicing.

Finally, lay the slices out at room temperature or place them back in the turned-off oven, to dry out. Let them cool completely and store them in tightly covered tins. Consequently, the end result is a very crunchy traditional biscotti. However, if you prefer them a little less crunchy, then don’t let them dry out quite as much.

NOTES
Although I am more of a purist and prefer them as is, I will admit that dipping them in chocolate is a nice option. Try a selection of dark chocolate, white chocolate, and milk chocolate. This varied combination makes for a more interesting and festive dessert platter. Additionally, you can package these up nicely for a great hostess gift.

Dark Chocolate Fudge Sauce

Pretty simple recipe for such a rich and creamy fudge sauce and reheats beautifully. I keep it in ball canning jars and reheat right in the jar. This makes enough to fill two 8 oz. jars, with a bit left over.

INGREDIENTS
1 1/4 cups sugar
2/3 cup whole milk
1/4 tsp. salt
1/3 cup unsweetened cocoa powder
3 oz. unsweetened chocolate, chopped fine
4 Tbs. unsalted butter, chopped
1 tsp. pure vanilla extract

DIRECTIONS
First, heat the sugar, milk, and salt in a saucepan over medium-low heat, gently whisking, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5 to 6 minutes. Next, reduce heat to low, add cocoa, and whisk until smooth.

Then, remove the saucepan from the heat, stir in chocolate, and let stand for a couple of minutes, to allow the chocolate pieces to melt. Next, whisk sauce until smooth and chocolate is fully melted. Add butter and whisk until fully incorporated and sauce thickens slightly. Finally, whisk in the vanilla and serve. Sauce can be refrigerated for up to 1 month. Gently reheat sauce in microwave until soft enough to pour.

Escarole and Bean Soup

There is a chill in the air and cooler weather is definitely on the way. Therefore, this is a wonderful, hearty soup to try now. Although this is more like a stew, you can certainly add or subtract broth to your desired consistency. Serve with homemade crostini for a nice hearty lunch.

INGREDIENTS
2-3 Tbs. olive oil
2-3 garlic cloves, thinly sliced
1/2 tsp. crushed red pepper flakes
1 oz. pancetta, chopped (optional)
1 head escarole (approximately 1 lb.), washed & chopped into bite-sized pieces
2 14 oz. cans cannellini beans, drained & rinsed
3-4 cups chicken broth
kosher salt & freshly ground pepper to taste
freshly grated parmesan
slices of rustic bread, grilled or toasted

DIRECTIONS
Heat a soup pot over medium-high heat and add enough olive oil to cover the bottom. Next, add the garlic, red pepper flakes, pancetta (if using) and sauté them for a minute or two. Then, add the escarole and stir to coat with the oil.

escarole

Continue sautéing, stirring occasionally, until the escarole begins to wilt.
Then, stir in the beans, lower the heat, add the broth (more if you like a soupier consistency) and season with salt and pepper. Continue to simmer for 10-20 minutes.

TO SERVE
Divide equally among four soup bowls, drizzle a little extra virgin olive oil over each serving, garnish with the parmesan and serve with a slice of good crusty bread.

escarole & bean soup

NOTES
Alternatively, try a hot, italian sausage link, removed from its casing, instead of the pancetta. Adding a parmesan rind to the broth is also a nice addition.