Recipe: Roasted Salmon Rosettes with Pistachio-Mint Pesto

Roasted Salmon Rosettes with Pastachio-Mint Pesto

 Adapted from A Stack of Dishes

Yield: 8 "rosettes"

Ingredients

2 lbs salmon fillet, center cut, skin removed

1 bunch flat leaf parsley, leaves and stems, coarsely chopped

4 Tbsp coarsely chopped fresh mint

1 clove of garlic, finely minced

1/2 c shelled, unsalted pistachios, coarsely chopped

1 lemon, zested and juiced

1/2 c extra-virgin olive oil

 salt and pepper

Instructions 

Preheat oven to 350F

Place salmon fillet in the freezer for approximately 10 minutes to firm up. (This will facilitate the slicing process.)

With a thin bladed knife, cut the salmon fillet (length-wise) into 1/4 inch slices. 

Starting at one end of the salmon strip, fold it into a tight round to make the inner bud. * Wrap 2 more strips of salmon around the center to form the petals. The salmon is very malleable when thinly sliced, so the stips should stay in place; if you get a stubborn piece, insert a toothpick to secure the end.

Place the fish in an oiled baking dish, and drizzle with a little olive oil. Season with salt and pepper to taste.

Roast for 12 minutes

To make the Pesto:

Combine the parsley, mint, and pistachios in a medium sized bowl.

Add the garlic, lemon zest, lemon juice and olive oil to the mixture; stir to combine. Season with salt and pepper to taste.

The pesto can be made up to 24 hours in advance, and stored in the refrigerator. Bring to room temperature before serving. 

Notes:

*Short and/or uneven pieces can be used to form the inner "bud". Save the more uniform pieces for the "petals".

Recipe: Baked Flounder with Tomatoes and Basil

Baked Flounder with Tomatoes and Basil

Adapted from Bon Appetit (Recipe credit: Chef Jason Alley, Comfort Restaurant, Richmond VA)

Yield: 4 servings

Ingredients

1 lb very ripe tomatoes, cored, quartered (halved if small)

4 garlic cloves, minced

2 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice

2 Tbsp thinly sliced fresh basil

Kosher salt, freshly ground pepper

4 6-8 oz boneless flounder fillets

Instructions

Preheat oven to 425 F.

Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer. Bake tomato mixture for 5 minutes.

Season fish with salt and pepper. Arrange fish in a single layer over the tomato mixture. Roast until fish just begins to flake, about 10 minutes.

Recipe: Spaghetti with Anchovies and Bread Crumbs

Spaghetti with Anchovies and Bread Crumbs

Yield: 4 servings

Ingredients

4 Tbsp olive oil

8-12 anchovy fillets, packed in olive oil, coarsely chopped

6 cloves of garlic, peeled and finely minced

1 small shallot, peeled and finely chopped

red pepper flakes, to taste

1 lb spaghetti

2 oz fresh bread crumbs, lightly toasted, tossed with 1 Tbsp olive oil

1/4 cup flat leaf parsley, finely chopped

freshly grated pecorino cheese.

Preparation

Bring a large pot of water to a boil.  Salt water and add pasta.

In a heavy gauge skillet, heat 4 Tbsp olive oil until hot, but not smoking.  Add anchovies to the pan and with a wooden spoon, mash them until they dissolve into the oil.

When the anchovies have completely dissolved, add shallots, garlic and red pepper flakes. Cook several minutes, until the the vegetables are translucent.

When the pasta is al dente, drain, reserving 1/2 cup cooking liquid.  

Add pasta to the sauce, with reserved cooking liquid, parsley and salt and pepper to taste. Heat mixture over a low heat, gently tossing until just heated through. To finish, stir in bread crumbs.  Serve with freshly grated pecorino cheese.