Agriculture Reference
In-Depth Information
Place the salmon skin side up on a cutting board. Run the back of a knife over the skin,
using a squeegee motion. As moisture emerges from the skin, wipe the skin and the knife
dry with a paper towel. Repeat until no more moisture is visible.
Turn the salmon over and feel along the surface of the flesh with your fingertips just above
and below the midline. If you feel pin bones, pluck them out with tweezers or needle-nose
pliers. Slice the fillet in half lengthwise and then into thirds crosswise to make 6 some-
what square fillets. Season the meat side with salt and set aside skin side up until ready to
cook.
Slice the bacon into thin crosswise strips. Cook them in a large skillet over medium heat
until they are slightly crisp and the fat has rendered, about 10 minutes. Remove the bacon
with a slotted spoon and reserve, leaving the fat in the pan.
While the bacon is cooking, trim the dried-out base of each mushroom stem and cut the
mushrooms lengthwise into quarters. Cook the mushrooms in the rendered bacon fat until
they color slightly, 2 to 3 minutes. Add the minced shallots and cook until they soften but
do not color, 2 to 3 minutes.
Return the bacon strips to the pan and add the thyme and white wine. Cook until the wine
has reduced to a thin glaze, about 5 minutes. Add the cream and peas and cook just until
the peas soften. This will take 5 to 10 minutes for fresh peas, depending on their starchi-
ness, and about 5 minutes for frozen. Remove from the heat until ready to serve.
Heat a large nonstick skillet over high heat and add just enough oil to film the bottom of
the pan. When the oil is hot enough to sizzle, place the salmon squares skin side down in
the pan and reduce the heat to medium. Cook until you see the cooked color come about
one third of the way up the side of the fillet, 3 to 5 minutes. Remove the pan from the heat
and turn the salmon over to finish cooking off the heat.
Place the peas and mushrooms over high heat and stir in the butter. Season with salt to
taste. Divide the mixture among six shallow pasta bowls and place a salmon square skin
side up in the center of each. Serve.
Risotto of Fava Beans, Baby Artichokes and Spring Onions
Fava beans are a pain to peel, but how can you celebrate spring without them?
Make a few of them go a long way by combining them in a risotto with baby
artichokes (another spring favorite). Shaving the cheese with a vegetable peeler
gives you delicate sheets that soften over the hot risotto.
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