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From : Dave Drum
Date : Sun Jan 26 2025 17:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Everything Salmon W/Creamy Caper Sauce
Categories: Seafood, Vegetables, Cheese, Citrus
     Yield: 4 servings

     1 sm Red onion; halved, thin
          - sliced
     1    Lemon
          Salt
     4 tb Neutral oil
     2 md Beefsteak or heirloom
          - tomatoes, halved and thin
          - sliced
   1/3 c  Everything seasoning (see
          - Tip)
     4    Skin-on salmon fillets (6 to
          - 8 oz each)
     4 oz Cream cheese
     2 tb (drained) capers in brine
          +=PLUS=+
     2 tb Brine; more as desired

 To a medium bowl, add the onions. Fill the bowl with
 cold water and swish the onions under the water. Drain
 the onions and repeat this step one more time, to soften
 the raw onion's sharper notes.

 Zest the lemon and reserve the zest for later. To the
 onions, add 1 tablespoon freshly squeezed lemon juice
 (about 2 lemon), a pinch of salt and 1 tablespoon of
 oil. Using your hands, massage the onions, squeezing
 them as you mix, until they go from crisp and snappy to
 soft and lightly pink. Add the tomatoes and toss to
 combine. Taste and add salt as needed.

 To a plate, add the everything seasoning.

 Season the fish with salt on all sides. Leaving the skin
 portion of each fillet uncoated, dip each fillet in the
 everything seasoning until evenly coated on all
 remaining sides.

 Heat the remaining 3 tablespoons oil in a large skillet
 over medium heat. Place the fillets in oil, skin-side
 down, and sear for 4 to 5 minutes, until the skin easily
 releases from the pan and is crisp and golden. Adjust
 heat to medium-low. Flip the fish and sear,
 seasoning-side down, until crisp to the touch, 2 to 3
 minutes. Lift the fillets every now and then, peeking
 underneath to make sure the seasoning is not burning and
 adjusting the heat as necessary. Transfer the cooked
 fillets to a plate.

 Remove the pan from the heat and, using a clean paper
 towel, carefully wipe the pan clean, removing any
 leftover seasoning.

 Place the pan over low heat. Break the cream cheese into
 chunks and place it in the pan. Add the capers and caper
 brine, 1 tablespoon freshly squeezed lemon juice (from
 the remaining lemon), 1 teaspoon lemon zest and 3
 tablespoons water. Using a silicone spatula, vigorously
 mix until the cream cheese is fully melted and sauce is
 creamy, about 3 minutes. Taste and season with more salt
 or caper brine as needed.

 Dollop the sauce onto serving plates, top with the fish
 and place salad to the side. Garnish with more capers,
 if you want.

 TIP: To make 1/3 cup of your own everything bagel
 seasoning, simply toss together 2 tablespoons each
 sesame seeds and poppy seeds with 1 tablespoon each
 onion granules and garlic granules. The garlic granules
 can be substituted with onion granules and vice versa.

 By: Carolina Gelen

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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