Salmon Lemon Truffle Cream

One of the easiest and most versatile dishes to create. This works well with greens, brown rice, and even pasta. I sometimes pair grilled salmon with dill and greek yogurt, or olive oil and capers for a light, nutritious dinner.

Valentine’s Day is a fine excuse to momentarily forget our ever so fragile resolutions to eat better and exercise more, and indulge in decadent dishes without a smidgen of guilt.

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On February 14th, it’s going to be an all day gastronomic feast for us at home, starting with a bowl of sinful seafood pasta.

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For dinner, it’s always a good idea to go with a his/hers type of meal. Why? You both get to eat your favourite food with your favourite person in the world, and that’s two of the best things in life.

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As you can tell, I can’t get enough of seafood. It’s no surprise that my ideal V-day dinner is salmon and vichyssoise. Don’t be intimidated by the fancy French name—it’s basically potato and leek soup. I like mine velvety smooth, served cool, with a touch of crème fraiche. I love salmon because it takes less than 5 minutes to prepare and eat, and exceptionally delicious food prepared in 5 minutes is a beautiful miracle that I am willing to share to frenzied working moms all over the world. Salmon is perfect with a zippy lemon truffle cream sauce that you can prepare in a breeze. I am not kidding you.

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For my partner-in-crime, it’s steak and greens. He has recently joined the paleo craze and has asked me in the nicest caveman voice he could muster to create a side dish that would approximate the creamy, carby satisfaction of eating mashed potatoes. I suggested bone marrow. Mr. Flintstone raised his club in approval.


Salmon with Lemon Truffle Cream Sauce

Lemon truffle cream sauce

Ingredients

1 cup Magnolia All-Purpose Cream
1 lemon, zested and juiced
¼ cup Magnolia Gold butter
2 small shallots, minced
4 cloves garlic, minced
2 tablespoons, Waitrose wild mushroom
Few drops truffle oil (optional)
Salt
Pepper

Procedure

1.    In a heat proof bowl, pour 1/4 cup boiling water over wild mushroom. Let sit for 15 minutes. Strain wild mushroom and mince finely. (Note: Freeze the wild mushroom stock, it may be used in a gravy to accompany savory dishes.)
2.     Gently melt butter over low heat. Saute shallot and garlic until soft and aromatic. Add minced wild mushroom and sauté for 2 minutes.
3.    Pour 1 can cream. Simmer for 5 minutes over low medium heat.
4.    Remove from heat. Add lemon zest and lemon juice. Season with salt and pepper. Drizzle with truffle oil.
5.    Serve!

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Salmon steak

Ingredients

¼ cup extra virgin olive oil
4 pieces Norwegian salmon (steak or filet), at least 1 inch thick
Flaky sea salt
Freshly cracked black peppercorns
1  piece lemon, sliced into four wedges
Fresh Italian flat leaf parsley, cut into fine ribbons (optional)

Procedure

1.    Wash salmon steak. Dry thoroughly with paper towel.
2.    Season salmon liberally with salt and pepper.
3.    Brush cast iron griddle or heavy botton pan with a bit of olive oil. Turn the heat up to medium-high.
a. For salmon steak: Sear one side of salmon steak just until grill marks form, about 1 minute. Squeeze a lemon on the uncooked side. Watch the salmon carefully so as not to overcook it. The salmon should remain pink in the middle. Using a fish turner, carefully flip the salmon on a clean plate, grill mark side up.
b. For salmon filet: Sear the salmon, skin side down, until the skin crisps up, about 2 to 3 minutes. Squeeze a lemon on the uncooked side. Watch the salmon carefully so as not to overcook it. The salmon should remain pink in the middle. Using a fish turner, carefully flip the salmon on a clean plate, skin side down.
4.    Drizzle with lemon truffle cream sauce and garnish with parsley.
5.    Serve!

Tags: february 2014, salmon, seafood
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