Sage Salmon
Shopping List (recipe serves eight)
2 fillets fresh salmon (without skin)
4 stalks fresh sage
1 red bell pepper
1/2 sweet spanish onion
2 cups fresh chopped white mushrooms
1/2 cup chicken stock
olive oil
salt
black pepper
butter or butter substitute
What to do
1. Preheat your oven to 450 degrees Fahrenheit.
2. Chop the onion and red bell pepper into pieces of one to two inches in length. Be sure to cut the top of the pepper off and then use a sharp knife to cut out the core to avoid seeds all over the cutting board.
3. In a pan with butter, sauté the chopped mushroom, red bell pepper, and onion with salt and black pepper until the onion caramelizes.
4. Add the half cup of chicken stock and stir the mixture until it thickens slightly and the mushroom is browned but not charred.
5. Remove from heat and set aside.
6. On a cutting board, thaw the fillets and then cut each in half, therefore leaving four pieces of fish. If you bought fish with skin, remove it prior to continuing.
7. Sprinkle the top faces of the fillets with salt and ground pepper. For those that need more specific instruction, the surface of the fish should have approximately five grains each of salt and pepper per square inch (this is just a guideline - season to taste).
8. Transfer each piece of fish to a pan with olive oil and fry on each side for 1 minute, until salmon begins to whiten. Remove from heat and place in a casserole dish. Each completely fillet should have its own dish - that is, you should have two casserole dishes with two pieces of fish in each.
9. Chop the sage leaves and sprinkle them to coat the entire top of each piece of fish.
10. Place the casserole dishes in the oven and check every 5 minutes with a toothpick. The fish should take on average 10 to 15 minutes to fully cook, depending on their thickness and how long they were pan fried. The toothpick will come out clean if the fish is done; another way to know if the pan searing is complete is to look at the juices released by the fish - they should be a pale to medium brown color.
11. The fish should be served hot over the sautéed vegetables.
If you’re looking for a little bit of a starter, try our Spinach, Artichoke, and Avocado Guacamole:
Chop two avocados into penny-sized chunks. In a blender, mix a handful of chopped spinach leaves with half a cup to a cup of artichoke hearts. Combine in a bowl with avocado chunks, add salt and black pepper and mix well.
