Poached Salmon with Dill and Capers
This recipe is simple, quick, and delicious. The salmon always turns out perfectly moist and has no odor—ideal for those studio apartments with no cooktop venting.
Fresh salmon filets (Plan on a three-inch filet per person. Center cut preferred.)
1/4 cup capers
Dill weed, dried (a few sprinkles)
1 tablespoon extra-virgin olive oil (per filet)
Fresh-squeezed lemon juice
½ cup vegetable broth
½ cup white wine
Kosher salt (or coarsely ground salt)
Cover the bottom of a large frying pan with broth and wine to a depth of about half-an-inch. Cover and heat to a simmer. Place salmon in pan, skin side down, and carefully distribute capers on top of the fish. Sprinkle generously with dillweed. (It’s very mild and will keep the capers from rolling off!) Cover with a tight lid. Bring back to simmer. (Don’t let it boil!) Poach for 10 minutes per inch of fish as measured at thickest part (10-15 minutes in most cases). When fish is done, it should feel slightly firm (but not hard!) to the touch. Remove from pan with a spatula (or two if it’s a large piece) and place on a warmed plate or platter. Pour olive oil and fresh lemon juice over the top, sprinkle with salt, and serve.
Green Beans with Toasted Almonds and Balsamic Reduction
This side dish sounds “very gourmet,” but it’s so easy!
¾ lb. fresh green beans, stems removed
1 cup fresh raw almonds
3-4 tablespoons balsamic vinegar
(Splurge on a good one. It’s worth it.)
2 splashes extra-virgin olive oil
2-3 tablespoons butter
In a saucepan with a lid, start steaming the beans. Use very little water. While the beans are cooking, coarsely chop the almonds with a sharp knife. Toast the almonds in olive oil or butter in another small pan over low heat until golden. (Pine nuts make a great substitution.) When the beans reach desired doneness
(get ‘em out while they’re still bright green!), remove from the pan and discard the boiling/steaming liquid.
Caution before proceeding: The steam from boiling vinegar is extremely acidic and must not be inhaled (especially by singers)! If the stove has a vent, turn it on high before adding the vinegar.
Place the same saucepan over medium heat, add the balsamic vinegar, and boil until it thickens into a syrup. Remove syrup from heat and whisk in some butter. Voila! A beautiful sauce appears! Pour the vinegar reduction over the beans, sprinkle the toasted almonds on top, and serve. Bon Appetit!
