Tuesday, July 13, 2010

Georgia O'Keefe meets Salmon

Georgia O'Keefe should have moved on from blossoms to romaine lettuce. She could have then painted all vegetables, though I think zucchini and cucumbers might have cramped her style.

I served Fennel Poached Salmon over a salad of Romaine, Turnips and finely diced Fennel Stalks tossed through with olive oil and some of the brine from my pickles. It was accompanied by homemade Rustic Dinner Rolls. No wonder I was so distracted that my pyrex exploded. Me thinks I may be taking on too much at once.

The sweet sour of the dressing complemented the salmon well. The cold salmon was imbued with a subtle fennel flavor, that came into the forefront when paired with the sharp tastes of the fennel stalks. The thinly slice turnip remained a bright sweet taste within the salad, and the romaine was simply fresh and delicious. I love our CSA. You simply cannot beat fresh, locally grown veg.

Fennel Poached Salmon with Georgia O'Keefe Salad

1 side salmon (I used frozen Alaskan salmon as we're landlocked in Upstate NY - use what you can get!)
1 fennel
cider vinegar
salt and pepper

1 head romaine
4 small turnips
Olive oil
Sweet Pickle Brine

1. Day 1: Preheat your oven to 250 degrees. Lay 1/2 of the fronds from your fennel on the bottom of a pan. Lay the salmon on top. Sprinkle with cider vinegar (about 1/2 cup), salt, pepper, a couple knobs of butter. Lay the remaining fronds on top and cover with aluminum foil. Place in the oven for 45-60 minutes, until cooked through. Allow to cool at room temp for 30 minutes, then place in fridge for at least 2 hrs, ideally overnight.

2. Day 2: Thinly slice the stalks of your fennel. Tear your romaine. Peel your turnips. Then, using a vegetable peeler, take thin slices off of the turnips. Toss all veggies through with olive oil and pickle brine to taste. If you have not recently exploded a pyrex, use pickle brine from your favorite sweet pickles.

3. Plate. Share and enjoy.

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