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| salmon flats w/ panzanella salad & warm butter peas |
yes, 'salmon flat,' is a fancy term for a salmon cake, or a salmon patty. these are a little heartier, however, and are full of flaky, tender roasted salmon. the flats can be made ahead, formed and refrigerated until just before ready to cook up and serve.
there are (3) recipes in this post. they compliment one another because you'll notice chopped ginger, lemon and fresh herbs run throughout. a friend of ours sent us an italian bottle of botasea rose which seemed like a good fit to serve alongside this meal. the wine had a refreshing and lively acidity leading to a palate-pleasing silky texture, notes of summertime watermelon, rhubarb and fresh raspberry, along with a hint of pluot ( i most definitely did not formulate the description of that wine but do completely agree with the assessment : ).
salmon flats (serves 2)
prep: 2 hours (includes chill time)
ingredients:
- 16 oz. fresh salmon
- 2 tablespoons honey dijon mustard
- 4 scallions, sliced thin
- 1/2 lemon, zest grated and juice squeezed
- 1 tablespoon jarred, chopped ginger
- 1 egg
- 1 teaspoon rinsed capers, minced
- 1 cup panko bread crumbs
- 1/2 tablespoon butter
- salt & pepper to taste
- olive oil
pre-heat oven to 400 degrees. line a baking sheet with tin foil and place the salmon skin side down on the baking sheet. drizzle with olive oil and sprinkle with salt and pepper. roast the salmon on the middle rack of the oven for 20 to 25 minutes. once the filet is done and feels firm to the touch, wrap the tin foil around it and put it in the refrigerator for about an hour (this is where i prep everything else for my salad).
when salmon has cooled, flake with a fork and place in a medium sized bowl. add in honey dijon, scallions, lemon, ginger, egg, capers, 1/2 cup bread crumbs and about a half teaspoon of salt and 1/4 teaspoon of pepper. lightly combile all ingredients with your fingers. place your other 1/2 cup of breadcrumbs on a small, round plate. form salmon mixture into 2-1/2" balls and flatten to about 3/4" in the breadcrumbs. coat all sides of the flat and repeat until mixture is gone, you should have about 5 flats once complete. refrigerate flats for about an hour.
once flats are nice and cold, pull them from the refrigerator. heat a few turns of olive oil and 1 pat of butter in a skillet over medium heat. cook each side for about 4 minutes, the golden crispy color will indicate doneness. depending on the size of your skillet, you may need to cook in batches. if so, keep the first batch wrapped in foil while the second batch cooks and add a little more oil if you notice your skillet smoking.
lemon/ginger yogurt sauce
- 1/2 cup 0% greek yogurt
- 2 tablespoons mayonnaise (fat free, if you like)
- 1/2 lemon, zest grated and juice squeezed
- 1 teaspoon jarred, chopped ginger
mix all ingredients together and refrigerate until you're ready to top the salmon flats.
panzanella salad
ingredients:
- 4 cups arugula or other hearty lettuce
- 1 cup sliced radicchio
- 1/2 baguette, sliced and cubed (croutons)
- 1/4 cup thin sliced radishes
- 1 pound fat asparagus spears
- 2 eggs
- 2 oz feta cheese, crubmled
dressing
- 3 tablesponns olive oil
- 1 tablespoon champagne vinegar
- salt & pepper to taste
first, preheat oven to 350 degrees. line a baking sheet with tin foil, brush cubed bread with a generous amount of olive oil and sprink with salt and pepper. cook until edges are crispy, be sure to turn every 7 or 8 minutes.
next, bring a medium pot of water to a boil and salt generously. snap edges off asparagus spears and use a paring knife to strip the spears of the prickly, leafy, triangle tips that run up the shaft. slice spears on a diagonal about 1-1/2" long and plunge them into the boiling water. let them cook for about 2 minutes, just enough to soften them up and let them absorb the salt. lastly, drain them and run them under cold water so they don't continue to cook.
after that, place eggs in a medium size pot and add enough water to cover the eggs. turn heat up to medium and let cook until you get a rolling boil. once water boils, pull the eggs off the heat, cover and set aside for 10 minutes. this will bring the yolks up to temp slowly and you'll get that gorgeous, almost runny, sunshine yellow center. crack, peel and slice eggs as the last step to assembling the salad.
to assemble, mix the arugula and radicchio in a large bowl. toss with 3/4 of the dressing. transfer to a serving bowl. top with the asparagus, eggs, croutons, radishes and feta. drizzle the remaining dressing over the top of the sald and serve.
warm butter peas
ingredients:
- 1 bag frozen peas
- 1/2 cup chopped flat parsley
- 1/2 cup pea shoots, end trimmed
- 1 tablespoon butter
- salt & pepper to taste
bring yet another medium pot of water to a boil and salt it generously. drop the frozen peas and let cook for about 3 minutes. drain the peas and return them to the pot. over low heat, add the butter and continue to stir. when all peas have been coated, pull from heat, add the parsley, pea shoots, salt and pepper to taste and combine gently.
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