25 May

day 120: salmon challenge

I was stoked a few weeks ago when Matt came home from the grocery store with fresh salmon fillets. Matt doesn’t like salmon, so whenever we have it in the house I get to make whatever I want with it. I had homemade lox on the brain (something Matt hates most).

There was a catch though. Damn.

He says to me, “I bought this so you can make me a salmon recipe that I’ll actually like.” With that, I tossed the fillets in the freezer to be forgotten for 3 long weeks until today when I came across the PERFECT recipe. Italian-style shallow fried monkfish scalopinne in a red wine sauce from my favourite Italian cookbook Molto Italiano.

I thought it would work really well with salmon and gave it a go.

As a bonus I got to use the first of the fresh sage from my herb garden:

And how did it turn out?

Okay, so it’s not the most photogenic meal ever, but it was a definite SUCCESS!

To quote the husband: “This is restaurant quality. Maybe even better.”
Best Compliment Ever.

I guess I just have to work on my presentation skills before I can start serving this dish up to the masses.

Salmon Scaloppine with Red Wine and Sage

Adapted from Molto Italiano

Ingredients

  • 1/4 cup durum semolina (or all purpose flour)
  • Salt and pepper
  • 1-pound piece salmon fillet, cut into 1/2-inch-thick slices
  • 1/4 c. extra-virgin olive oil
  • 1/4 c. diced white onion
  • 8 fresh sage leaves
  • 12 small manzanilla olives, sliced
  • 1 cup dry red wine
  • 1/2 cup tomato sauce of choice
  • 2 Tbsp cold unsalted butter

Directions

Place the flour on a plate and season with salt and pepper.
Pound each salmon slice with a mallet to a 1/4-inch thickness.
Heat the olive oil in a 12- to 14-inch nonstick pan over medium high heat.
Dredge the fish in the seasoned flour and sauté in the hot oil until golden brown on both sides, 5 to 6 minutes total.
Remove the fish and keep warm.

Add onion and sage to the pan and sauté 3 minutes, until softened and starting to brown.
Add the wine, the tomato sauce, and the olives and bring to a boil.
Reduce temperature to a simmer and return the fish to the pan.
Add the cold butter, and simmer for 5 minutes. The sauce should thicken slightly to coat the fish.

Man I love Italian cooking :D

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0 thoughts on “day 120: salmon challenge

  1. That sounds so good! Yum. I especially like that there’s unsalted butter in the tomato sauce (points) and olives (more points). I bet this would be amazing served over polenta…

    And am so jealous you have fresh sage growing in your garden. I want fresh sage growing in my garden. If I had a garden.

  2. Great recipe! I had something similar on the weekend in a restaurant, but with a white fish. And, it looked the same, so I’d say your presentation is bang on!

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