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Salmon with Sun-dried Tomato, Garlic, Capers and Spinach Cream Sauce

by michelletang118
written by michelletang118

My jar of sun-dried tomatoes and leftover cream crue in the fridge was beckoning to me so I decided to do something with it tonight by making a Tuscan style salmon dowsed in a creamy paprika, sun-dried tomato sauce enhanced with the flavours of garlic and capers. For the ‘green’ contrast, I opted for spinach but feel free to use basil too.

I also got to use the sweet paprika I procured in Hungary early last year to add some vibrancy in colour (not to mention a mildly sweet taste, slightly like red bell peppers). Which reminds me, it was such a fun trip – right from soaking in the hot baths smack bang in winter, to the history and phenomenal architecture.

This dish is beautiful for its simplicity and presentation. It is a one-pan family friendly dish so do bust out your stainless steel or cast iron skillet. I love the fact how the salmon remains golden and crispy yet moist in the inside (I roasted it after searing the skin to brown it).  What’s more, it only takes 30 minutes to make so it is perfect for a hearty yet aesthetically pleasing weeknight dinner.

Salmon with Sun-dried Tomato, Garlic, Capers and Spinach Cream Sauce

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Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 482 calories 38 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 tablespoon olive oil
  • 1 salmon fillets (160-190 grams)
  • 1/4 teaspoon salt
  • 3 cloves garlic, sliced
  • 5 sun-dried tomatoes, sliced
  • 1 tablespoon capers
  • 1/2 cup spinach leaves
  • 1 teaspoon sweet paprika
  • 1/2 cup cream crue or heavy cream
  • 2 tablespoons of dry white wine or sake
  • extra salt and pepper, to taste

Instructions

 

1. Preheat oven to 180C.
2. Sear salmon. Heat 1 tablespoon of olive oil in a heavy skillet on medium-high heat. Season salmon fillet with salt and then place it on the hot pan, skin-side down. Sear for a few minutes and then flip over flesh side down to sear for another minute so that the top side is browned too.
3. Transfer the salmon carefully onto a baking tray lined with parchment paper and bake in oven for 8-10 minutes depending on thickness of salmon.
4. Make the sauce. While salmon is cooking, using the same pan, add the garlic, sun-dried tomatoes, and capers.  Cook, stirring, for 1 minute. Add a splash of dry white wine or sake and let it evaporate for 30 seconds as you stir.
5. Add the cream crue or heavy cream and paprika. Bring to simmer, and add some salt and pepper to taste. Add the spinach leaves and cook till it wilts. At this time, your salmon should have cooked in the oven so take it out and transfer it back into the pan, spooning the sauce over it on low-heat for 1-2 minutes.
6. Using a fish spatula, transfer fish gently onto serving plate and dowse it with the creamy sauce. Serve while warm. 

 

 

 

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ItalianMainsVegetarian

Morel Risotto with Rosemary

by michelletang118
written by michelletang118

 

Bought a packet of morels from my recent trip back home to Sydney and finally put it to good use today by making a morel risotto with rosemary.

Having just made a mushroom toast the other day, I must confess that I’ve been slightly addicted to mushrooms.

So what is my latest fascination with morels? Morels are the kings of the mushroom world. They are one of the most desired – and probably the most expensive – wild mushrooms in the world. They are not farmed like most grocery store mushrooms, Cremini, Portobello, Oyster, etc. but gathered in the wild (hence the sky high prices!). So yes, morels are handpicked by someone in the wild so please cherish these babies!

As for their taste profile, they impart an earthy flavour that is nutty and woody. As a color code to go by: the darker the colour, the smokier, nuttier, and earthier the flavor.

Moreover, morels pack a nutritional punch with several minerals. More health benefits of morels can be found here.

I believe the best way to use morels is in risotto as you can use the water you use to soak the morels as part of the stock (i.e. nothing goes to waste!).

To make the most of the morel flavour, I would recommend cooking it with garlic and herbs. Hence there is rosemary the super weapon! The rosemary adds an extra earthiness to the stock, thereby bringing out the best of the morels as delivering more deeper flavours to the risotto.

 

Morel Risotto with Rosemary

PREP: 10 min | COOK: 45 min | TOTAL: 55 min | YIELDS: 2 servings 

INGREDIENTS:

  • 1 ounce of morels
  • 200 gram of arborio rice
  • 2 cloves garlic, diced
  • 1/2 onion, diced
  • 1 sprig of rosemary, finely chopped (1 tablespoon)
  • 500g of mushroom or vegetable or chicken stock
  • 2 tablespoons of butter
  • 1/2-1 cup of grated parmesan
  • 1/2 cup of dry white wine
  • Extra sprig of rosemary (to garnish)

METHOD:

  1. Soak morels in hot water to release the flavours for an hour or so. Chop into finer pieces.
  2. Dice the onion, garlic and rosemary.
  3. Heat the stock in a pot so that it is boiling. Set aside and reduce heat so that it is just simmering.
  4. Heat saute pan on medium heat. Melt the butter and add the diced onions, garlic and rosemary. Sweat the onions until they turn translucent. Add in the rice and fry a little before adding the wine. Let the rice soak up the wine and then add a few ladles of the hot stock. Season with salt and pepper. Continue to stir the rice as you add the stock gradually ladle by ladle. This helps to release the starch from the rice. Note that this process may take up to 45 minutes. You know the risotto is ready when the rice becomes al dente.
  5. Once risotto is almost ready, stir in the parmesan and another teaspoon of butter. Stir till it is all combined.

 

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ItalianPastaseafood

Bottarga Spaghetti with Clams

by michelletang118
written by michelletang118

Mamma mia! When it comes to spaghetti, my favourite ingredients to add are two things: bottarga and clams. Just like a recently married husband and wife, these two super key ingredients are a mighty couple who bring out the best of each other.

For those of you who are unaware, bottarga the Italian name for a delicacy of salted, cured fish roe. It has been enjoyed for hundred of years in Mediterranean cuisine and is typically from the grey mullet or the bluefin tuna (bottarga di tonno), frequently found near coastlines throughout the world. Note that when cooking with bottarga, one not need to add salt as it imparts a salty taste already. More information about bottarga and how to incorporate it into your cooking can be found here.

I have opted to add a small amount of butter in addition to the olive oil to impart a velvety texture to the pasta. When selecting clams, use the smallest ones possible and do choose very fresh clams for the best flavor. To remove sand from clams, soak in a pot of salted water.

Bottarga Spaghetti with Clams

PREP TIME: 15 min | COOK TIME: 15 min | TOTAL TIME: 30 min | YIELDS: 2 servings

INGREDIENTS:

  • 200 grams of dried spaghetti
  • 2 tablespoons of bottarga
  • 250g of small, fresh clams
  • Squeeze of fresh lemon juice
  • 1 teaspoon of dried red chilli flakes
  • 1 tablespoons of high quality extra virgin olive oil
  • 3 garlic cloves, sliced or minced
  • 1 tablespoon of unsalted butter
  • Pepper to taste
  • 1/3 cup of fresh chopped parsley leaves
  • 1/3 cup of dry white wine

METHOD:

  1. Bring water to boil in a pot and add salt. Throw in the spaghetti and cook 1 minute short of ‘well done’ time on packet instructions.
  2. In a separate pan, heat a tablespoon of olive oil and half the butter on medium heat. Add the sliced/minced garlic and red chilli flakes. Throw in some parsley stems too if you wish.
  3. Once garlic flakes take on a golden hue colour add the fresh clams to the pan and pour in the white wine. Turn up the heat to high. Add some freshly ground black pepper to the pan. The clams should take about 6-7 minutes to pop open. Add a tablespoon of the bottarga and the parsley leaves.
  4. The pasta should be now cooked al dente. Drain, reserving a small cup of pasta liquid. Add to the frying pan along with the remaining butter and a dash of fresh lemon juice (optional). Stir together till the pasta is evenly coated with the sauce.
  5. If the pasta seems a little dry, add some pasta water.
  6. Serve the pasta in bowls and add more freshly diced parsley, red chilli flakes and bottarga as garnish on top. Feel free to drizzle some high quality extra virgin olive oil on top too.
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Appetiserseafood

Baked Scallops with White Wine and Pancetta

by michelletang118
written by michelletang118

Baked Scallops with Pancetta and White Wine (1 of 1)

SCALLOP-MANIA | Large sea scallops are kept in their shell and dosed with a mixture of garlic, pancetta and white wine before being baked to perfection.

Hankering for a quick and easy dinner but also concerned about sustainability? Scallops make a smart seafood choice. Not only are they convenient and cook in less than 5 minutes, they pair beautifully with other dinner staples such as pasta, quinoa, or couscous.
Besides pan-frying scallops, another quick and succulent way to cook scallops are to drizzle them with a mixture of white wine, olive oil, diced garlic, and strips of pancetta, and then let them bake in the oven. This has got to be the easiest “hands-free” way to cook scallops. Delicious.
Oven-roasted Scallops with Pancetta and Garlic (3 of 6)

Baked Scallops with White Wine and Pancetta

PREP TIME: 5 minutes | BAKE TIME: 10 minutes | TOTAL TIME: 15 minutes | SERVES: 6
INGREDIENTS:

  • 3 tablespoons of extra virgin olive oil
  • 3 strips of pancetta, diced
  • 3 tablespoons of a dry white wine
  • 3 tablespoons of freshly minced garlic
  • Chopped freshly coriander, to garnish

METHOD:

  1. Keeping the shells intact, gently wash the scallops and pat dry with paper towels.
  2. Lay scallops on a roasting tray lined with parchment paper. Spoon half a tablespoon of olive oil onto each scallop, and top with ~1/2 slice of diced pancetta. Top with another 1/2 tablespoon of dry white wine and cover with 1/2 tablespoon of minced garlic.Proscuitto Baked Scallops with Garlic and White Wine (2 of 10)
    Oven-roasted Scallops with Pancetta and Garlic (1 of 6)
  3. Repeat process for the other scallops. Once done, stick the roasting tray into a preheated oven and bake for 10 minutes. Serve by garnishing each scallop with some chopped coriander.
    Proscuitto Baked Scallops with Garlic and White Wine (9 of 10)

 
 

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