Friday, April 25, 2014

Salmon with Onion Jam and Wilted Greens

We eat salmon quite a bit. I usually buy my meat and fish at Arbor Farms Market because I trust them. When they say their beef is grass fed and their fish is organic, etc. I think they're telling the truth. Some grocery stores I'm not so sure. The other day I bought two really nice thick portions of salmon. I decided to serve it with caramelized onions and some greens. The sweetness of the onions really paired well with the fish, if I do say so myself :-)

2 thick pieces of salmon--at least an inch thick
2 large sweet onions, peeled and sliced
olive oil
salt and pepper
cider vinegar

Bunch of greens--chopped up--I used a combination of spinach and kale (you need a lot cause greens notoriously shrink like crazy!)
2 cloves of garlic, sliced
some dried red pepper- what could it hurt?

First, heat some olive oil in medium skillet and get your onions started because they need to cook for a while. You don't want your heat too high because you are caramelizing them--not going for crispy fried onions. While they're cooking you can get your fish ready. I always put a little olive oil on the fish and then salt and lots of pepper. Let it sit for a while and get the refrigerator chill off.

Preheat your oven to 450

Chop up your greens and have a pretty good size pan with a lid for cooking them.

So your onions have been cooking down--around maybe 20 minutes or so and now it's time to get the fish and greens cooked.

For the fish you'll need a skillet that is oven proof.  I use cast iron. Heat your pan, put a T of olive oil in and let that warm (be sure your fan is on) Lay your fish pieces in flesh side down and let them cook for 5 minutes--don't fiddle with them.  Set a timer for five minutes

Now you can do the greens:  Heat a little olive oil in the pan for your greens and briefly cook your garlic-don't let it burn. Throw in the greens a bunch at a time, stir--they'll wilt--then throw in some more. When all the greens are  stirred in, add a couple T of cider vinegar and a few shakes of dried red pepper flakes, cover the pan and let them simmer on low heat.

When the timer goes off, turn each piece of salmon over and cook maybe a minute more and then put the pan in the hot oven to finish. Cook another 6 minutes. You need to adjust these cooking times depending on the thickness of your salmon.

Plate it up with those wonderful onions on top of that delicious fish next to your heart healthy greens!

1 comment:

  1. Fantastic. I love the tips on timing everything. You make it all look so easy, but you are a pro, Ms. Cat.