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Friday, February 14, 2020

Salmon / Mac&Cheese


    • 1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
    •  Kosher salt and black pepper
    • 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
    • 1 blood orange, mandarin orange or regular orange, thinly sliced
    • 6 sprigs thyme, rosemary, oregano or marjoram (optional)
    • 1 ½ cups olive oil
    • 2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
    •  Flaky sea salt, for serving
  3. Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
  4. Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
  5. Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

  7. ***************
  8. Mac & Cheese in one pan
    • 2 tablespoons unsalted butter
    •  1 cup cottage cheese (not low-fat)
    •  2 cups milk (not skim)
    •  1 teaspoon dry mustard
    •  Pinch of ground cayenne
    •  Pinch of ground nutmeg
    •  1/2 teaspoon kosher salt
    • ¼ teaspoon black pepper
    •  1 pound sharp or extra-sharp Cheddar, grated
    •  1/2 pound elbow pasta, uncooked
  11. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
  12. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
  13. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
  14. (Salty - use cheam or half and half - never 2% - mixin the morning and let it sit and it will cook faster)
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1 comment:

  1. jean wilsonSeptember 2, 2020 at 9:44 AM

    Slow Baked Citrus Salmon with Fennel & Herbs

    Serves 4
    2 lb salmon filet (ask the fishmonger for center-cut if they have it, and I like to have them remove the skin to make life easier for me)
    1/4 c olive oil
    7 or 8 garlic cloves, peeled and smashed
    1 lemon, thinly sliced
    1 orange, thinly sliced
    1/2 fennel bulb, core removed and thinly sliced
    a few sprigs of rosemary or thyme
    kosher salt and freshly ground black pepper
    Preheat oven to 275 degrees. In a shallow baking pan just large enough to fit salmon in a single layer, spread out fennel slices, half of citrus slices, scatter smashed garlic cloves, then pour olive oil over top.
    Nestle the salmon fillet over the top of the citrus, making sure at least the bottom is submerged in oil. Drizzle with a little more oil, season generously with salt and pepper, then scatter remaining citrus slices over top of salmon.
    Scatter thyme sprigs around pan, then pop into the oven for 25 - 30 minutes, until the fish flakes easily with a spoon. I like to insert a knife in the center to peek and make sure it's cooked to my liking - I like it to be firm and pink but not raw in the center.
    Remove from oven and use a serving spoon to break it apart a bit. Top with fennel fronds if desired, season with a little more salt and pepper, and eat up!

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