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Showing posts with label Roasted Tomato Sauce. Show all posts
Showing posts with label Roasted Tomato Sauce. Show all posts

Tuesday, October 3, 2017

Fast, Easy and Delicious Can't-Resist Salmon for a Meal or an NFL Game Day Snack

Eating healthy makes good sense and doesn't have to take a lot of time. One of my favorite dishes is a dry rub roasted salmon that makes its own glaze.

Roasting a salmon filet is perfect for a family meal, NFL game day or a party entree. For a pot-luck dinner last weekend with friends, I  made roasted salmon and a Little Gem lettuce salad with carrots. Healthy, nutritious and delicious and oh so easy.
To get the salmon from refrigerator-to-table, all I needed to do was season the filet with dry rub and place it in the refrigerator. Overnight the mix of sugar, salt and aromatics drew moisture out of the fish. The dry rub turned into a wet slurry that became the base for a sweet-heat savory glaze. 

The filet takes 30 minutes to cook in the oven. The glaze takes 5 minutes to cook in a saucepan.

Because the salmon is best served at room temperature, the dish can be cooked ahead of time and served when everyone is ready to eat. Which makes it ideal to make ahead when you know you will be busy before the meal.

For brunch, the salmon can be served with toasted bagels and cream cheese and with scrambled eggs. For lunch, dinner or watching a football game, add a green salad and pasta and you have an entire meal.

Dry Rub Salmon with Brown Sugar Mushroom Glaze

Adding tomato sauce to the glaze mellows the flavors. You can use canned tomato sauce but making your own will taste much better. Roasted tomato sauce is so easy to make, I would encourage you to make a lot and freeze the sauce in 6 ounce air-tight containers. That way, when you want to make a pasta sauce you will have roasted tomato sauce in the freezer.



Yield 4-6 servings

Prep Time: 10 minutes

Marinating Time: Overnight

Cooking Time: 50 minutes

Total Time: 1 hour + marinating overnight

Ingredients

2 - 3 pounds fresh, skin-on salmon fillet, preferably wild not farm raised, washed

Dry Rub

2 1/2 - 3 cups brown sugar, depending on the size of the filet

1/3 cup kosher salt

1 tablespoon cumin

1/4 teaspoon cayenne (optional)

Glaze

1/4 - 1/2 cup dry rub wet slurry from overnight refrigeration

1 tablespoon extra virgin olive oil

1 tablespoon raw onion, finely chopped

2 tablespoons finely chopped Italian parsley or kale

2 large shiitake or brown mushrooms, washed, pat dried, stem end trimmed, finely chopped

1 large tomato to make 1/4 cup roasted tomato sauce

Sea salt and freshly ground black pepper to taste

Directions

Preheat oven to 500 F. Remove the stem from the tomato. Place the whole tomato on a Silpat sheet or parchment paper on a baking tray.
Roast 20 minutes. Transfer the tomato and any juices from the baking tray into a food mill or a fine mesh strainer. Press the tomato to collect the juices and pulp. Reserve skin and seeds to make vegetable stock or discard. Set tomato sauce aside or refrigerate in an air-tight container. The sauce can be frozen if made ahead.
Inspect the filet and remove any bones. Trim off small fins if there are any and discard. Pat dry.

In a bowl, mix together the dry rub seasoning.

Measure a piece of plastic wrap that it is longer than the filet by 5" on all sides. Lay the plastic wrap on a flat surface.

Spread half the dry rub on the plastic wrap. Lay the salmon filet on top, skin side down. Spread the remainder of the dry rub on the salmon.

Fold over the ends of the plastic wrap so the salmon and dry mix are pressed against each other.  Put the package into a plastic bag and seal.

Place the plastic bag on a baking sheet in case of leaks. Refrigerate.

The next day, remove the salmon filet. The dry rub will have become a wet slurry.

Preheat the oven to 400 F.

To make the glaze, place the bag in a bowl. Remove the salmon from the plastic bag and plastic wrap being careful to capture all the liquid. Use your hand to scrape off any dry rub that clings to the filet or the plastic wrap. Mix together any remaining dry rub and the wet slurry.

Line a baking tray with aluminum foil and place a small wire rack on top of the aluminum foil. Place the salmon filet on the wire rack, skin side down. Place in the oven.

In a small sauce pan, heat olive oil and sauté onion, mushrooms and Italian parsley or kale until lightly browned. Add dry rub slurry and roasted tomato sauce. Mix well. Simmer 5 minutes. Set aside.
After the salmon has been in the oven 20 minutes, remove. Place a generous amount of the glaze on top and return to the oven another 10 minutes. Reserve any extra sauce.
Remove from the oven. When the salmon is cool enough to touch, use a pairing knife to help remove the filet from the wire rack. Keep the skin on the filet.  When transferring the salmon to a decorative plate, be careful not to disturb the toping.

Serve at room temperature with the extra sauce in a small bowl.

Thursday, September 13, 2012

Alaskan Halibut in a Roasted Tomato-Spinach-Shiitake Mushroom Sauté

When the Deadliest Catch first aired, I watched with morbid curiosity as the crews manhandled heavy metal cages. Those cages sometimes swung wildly in the air, smashing against the ship's bulkhead, threatening to hospitalize crew members.

Many times, risking life and limb did not have the hoped for payoff when the cages contained the ocean's odds and ends rather than the prized catch of Alaskan king crab.

When luck was with them, a cage would be filled with crabs, their pointed, armored legs poking out at any hand that risked a close encounter.

After that, when I ordered a crab cocktail I had newfound respect for my food. The crab meat might be delicate and sweet, but the effort it took to snatch it from the icy, turbulent ocean was marked by sweat, fear and danger.

On so many levels, when I am cooking or about to eat, I am happy to be ignorant of the difficult work it takes to get the food from ocean or farm to my table.

Recently, the Alaska Seafood Marketing Institute made it easy for me. They offered to send a box of Alaska seafood for me to prepare and write about.

Certainly I had bought, cooked and eaten Alaskan seafood before because it is available from local purveyors big (Ralphs and Gelson's) and small (Malibu Seafood).
From the extensive seafood available in Alaskan waters, I was offered king crab (how could I refuse!), halibut, cod, salmon and scallops. When the samples arrived, I happily opened the super-sized box to find the two pound vacuum packed packages of seafood perfectly chilled by dry ice and freezer packs.

I began my Alaskan adventure with the halibut.
Halibut with Roasted Tomato Sauce, Spinach and Shiitake Mushrooms

A thick filet can be cut into smaller pieces or prepared whole, which in this instance, meant a piece just under two pounds in weight. I liked the idea of cooking the filet whole and then slicing manageable pieces for serving.
A key ingredient is the roasted tomato sauce. You can certainly buy canned sauce, but homemade roasted tomato sauce is wonderfully easy to make, tastes much better than any commercial version and can be prepared and refrigerated several days in advance or frozen weeks or even months before using.

Serves 4

Ingredients

2 pounds halibut filet
1 bunch spinach, roots removed, washed to remove grit
4 large ripe tomatoes, washed, stems removed
2 garlic cloves, washed, ends and skins removed, finely chopped
6 shallots or 1 medium yellow onion, washed, ends trimmed and skins removed, roughly chopped
1/4 pound or 6-8 shiitake mushrooms, stems trimmed, washed and pat dried, roughly chopped or thin sliced
1 tablespoon sweet butter
3-4 tablespoons olive oil
Sea salt and pepper to taste

Directions

Preheat the oven to 400 F degrees. Place the tomatoes on a baking tray lined with a nonstick Silpat sheet, parchment paper or aluminum foil.  Drizzle with 1 tablespoon olive oil. Season with sea salt and pepper. Bake 1 hour. Remove and let cool.
The liquid in the bottom of the baking tray is a combination of seasoned olive oil and a clear liquid given off by tomatoes when they cook. Set up a food mill or a fine mesh stainer over a non-reactive bowl.  Pour the olive oil-tomato liquid into the food mill/strainer and add the cooked tomatoes.

Press the tomatoes through the mill/strainer, using a rubber spatula to collect all of the pulp on the bottom side of the mill/strainer.  Discard the seeds and skin or use with other ingredients to make a delicious vegetable stock.

Place the roasted tomato sauce aside in a sealed container. If not used immediately, refrigerate up to several days or freeze.

Defrost, wash and pat dry the halibut and set aside.

Heat the remaining olive oil in a large frying pan. Season with sea salt and pepper.

Many people discard spinach stems. I prefer to use them. Finely chop the stems and sauté until lightly browned. Add the shiitake mushrooms, onions and garlic and sauté until softened. Roughly chop the spinach leaves and add to the frying pan.

Once the leaves have begun to wilt, add the roasted tomato sauce (between 1 and 1 1/2 cups) and sweet butter. Simmer for ten minutes. Taste and adjust with sea salt and pepper as needed.

The halibut filet can be grilled on a barbecue or sautéed in a frying pan with similar results.  If you are using a barbecue, to prevent the fish from sticking, be certain to apply oil to the grill. Pour 1 tablespoon of oil on a paper towel and liberally rub across the grill.

If you are using a frying pan, use 2 tablespoons of olive oil and heat on a medium flame.

Using a large metal spatula to carefully lift the fish without leaving any of the flesh behind, lightly brown the filet on both sides.

Place the halibut on a cutting board and carefully slice the filet into large pieces.  Place on a serving platter and top with the heated vegetable sauté.

Serve with freshly cooked pasta or rice or with fresh baked French bread.

Variations

Along with the vegetables, sauté one piece of bacon, finely chopped, until lightly browned.

For a Spanish style flavor, season the vegetable sauté with 1/2 teaspoon paprika.

For heat, season the vegetable sauté with 1/4 teaspoon cayenne.