Cooking Together – Salmon, Creme Brulee
September 23, 2010 • Fish & Seafood,
I love Wednesdays. I’ve been devoting time to cook with my daughter on Wednesdays when she comes down from CU for the day. We’re working our way through a series of techniques oriented lessons, and we get to enjoy the time together then enjoy the meal afterward. Last night’s lesson included this really delicious and easy salmon recipe.I’m really not a pastry chef so sort of set her loose with the creme brulee recipe while I was finishing up some work.I’m also really not a creme brulee fan, but one bite of this silky dessert, which she produced perfectly (except for the sugar topping because of a faulty ktichen torch) and I just might change my mind for good!
Salmon with Mustard Creme Fraiche and Tomato Coulis
4 salmon filets, about 1/3 pound each
4 tablespoons creme fraiche
1 tablespoon whole grain mustard
2 tablespoons extra virgin olive oil
1 large shallot, minced
1 clove garlic, minced
4 tomatoes, peeled, seeded and diced
salt and pepper
Place salmon in a baking dish sprayed with cooking spray. Stir together creme fraiche and mustard and spread evenly over the 4 pieces of salmon. Refrigerate for 20 minutes. Bake salmon at 350 degrees until cooked through, about 20 minutes. Heat olive oil in a small pan over medium heat and add shallot and garlic; sweat for 10 minutes, then add tomatoes and simmer on low until somewhat creamy, about 15 minutes. Season with salt and pepper. To serve, spoon tomato coulis on a plate and top with a salmon filet.
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