Murray’s Chelsea Everything a Valentine Could Want Salmon with Chili Lime Herb Butter

No matter your orientation, culinary or otherwise, if you are at least pescatarian, you might love to make your Valentine this prep of salmon.

I used a crust made from the Bagel Everything mix from Murray's Bagels, a popular joint in Chelsea, in NYC. I imagined, why not everything salmon?

Despite lots of competition, do try Murray's Bagels - and coffee! I am a fan.

Herb Butter:

1 clove garlic, quartered

palmful fresh parsley leaves

1 stick butter, room temperature (at least an hour), cut into 6-8 pieces

zest of 1 lime

1/4 tsp crushed red pepper flakes

2 tsp fresh dill (or 1 tsp dry) leaves

1 lb salmon fillet cut into 2 portions

2 Tbsp Murray’s Chelsea Bagels Everything sprinkles

Place the garlic and parsley in a small food processor. Pulse several times to finely mince. Place remaining herb butter ingredients in processor, and pulse, mixing with a spatula in between pulses, to mix the ingredients evenly. Tip the herb butter onto a 12x12-inch piece of plastic wrap, and form into a log. Seal well and refrigerate.

Meanwhile, preheat oven to 400F. Place the salmon portions into an oiled baking casserole. Sprinkle generously with the ‘Everything’ sprinkle mix.

Spray lightly with canola oil. Bake fish for about 12-15 minutes, about 10-minutes per inch thickness.

Bake 8 minutes and remove salmon from oven.

Place a thick slice of herb butter on each portion and return to oven. Complete cooking.

Plate salmon with favorite sides. Here I simply offered boiled baby Yukon potatoes and poached French haricotverts. Place a dab more of herb butter to serve.

Serves 2 - perfect for Valentine’s day.

Cook's Note: I also served everything salmon on a creamy bed of an Israeli Couscous Risotto, which was a perfect match.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog