3 tablespoons olive oil
divided 4 (6-ounce) salmon fillets (1 inch thick) with skin
2 medium red onions (about 1 pound total), each cut into 8 wedges
2/3 cup balsamic vinegar
1 teaspoon sugar
1 tablespoon unsalted butter
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.
Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.
Spoon onions with sauce onto plates and top with salmon, skin side down.
From Gourmet | April 2008
Photography by thebittenword.com
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons olive oil (preferably extra-virgin)
- 2 garlic cloves, crushed
- 1/2 teaspoon grated lemon peel
- 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
- 2 teaspoons drained capers
- 4.5 to 6 ounce halibut steaks (about 3/4 inch thick)
Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.
Per serving: calories, 224: fat, 10 g; cholesterol, 45 mg; sodium, 125 mg.
From Bon Appétit July 1995
Photography by Schmish
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 4 large eggs, beaten lightly
- 6 tablespoons sour cream
- 1/4 cup minced fresh parsley leaves
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon cayenne, or to taste
- 2 pounds lump crab meat, picked over
- 2 cups fine fresh bread crumbs
- 1/3 cup cornmeal
- 1/2 cup vegetable oil
In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.
In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.
Makes about 12 crab cakes, serving 6.
From Gourmet August 1993
Photography by paper or plastic?
- 1 (8.5-oz) can of artichoke hearts (in water)
- 1 1/2 tablespoons capers
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups half-and-half
- 3 scallions, thinly sliced (or 1 small onion)
- 1/2 cup finely grated Parmigiano Reggiano
- 1 1/2 teaspoons fresh lemon juice, or to taste
- 1/4 teaspoon salt
- 1 can of crabmeat
Preheat oven to 375°F.Drain artichoke hearts and finely chop. Transfer artichokes to a bowl and add capers.
Melt 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
Remove from heat and stir in artichoke mixture, scallions, 1/3 cup Parmigiano Reggiano, lemon juice, and salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
Bake dip in middle of oven until bubbling, 20 to 25 minutes. Broil on high for 5 minutes or until top is golden. Serve warm.
Cooks’ note: The dip can be prepared (but not baked) 1 day ahead and chilled, covered.
Makes 8 servings.
Photography by SauceSupreme
- 1/4 cup vegetable oil
- 1 large shallot, thinly sliced and separated into rings
- 1/4 cup tamarind pulp (from a pliable block)
- 1/2 cup boiling-hot water
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon Asian fish sauce
- 3 tablespoons fresh lime juice
- 2 firm-ripe California avocados
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 2 (1 1/2- to 2-inch-long) fresh Thai chiles or 1 serrano, stemmed and minced (including seeds)
- 1/4 teaspoon salt
- 1 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
- 1/3 cup roasted salted peanuts, chopped
- Accompaniment: jasmine rice
- Garnish: fresh cilantro sprigs
Fry shallot and make tamarind sauce:
Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallot, stirring, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain (shallots will crisp as they cool). Reserve oil.
Soak tamarind pulp in boiling-hot water in a small bowl until softened, about 5 minutes. Force pulp through a sieve into a bowl, discarding solids. Add sugar, soy sauce, fish sauce, and 1 1/2 tablespoons lime juice and stir until sugar is dissolved.
Cut avocados and cook shrimp:
Halve, pit, and peel avocados. Cut into 1 1/2-inch chunks and toss with remaining 1 1/2 tablespoons lime juice in a bowl.
Transfer reserved oil to a 12-inch heavy skillet and heat over moderately high heat until hot but not smoking, then sauté ginger, garlic, chiles, and salt, stirring constantly, until fragrant, about 30 seconds. Add shrimp and sauté, turning over once, 2 minutes total. Stir in tamarind mixture and simmer until shrimp are just cooked through, about 2 minutes more.
Spoon shrimp and avocado over rice, then sprinkle with peanuts and fried shallot.
From Gourmet April 2005
Photography by Hamachi!
- 1/4 cup bourbon
- 1/4 cup fresh orange juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1/4 cup chopped green onions
- 3 tablespoons chopped fresh chives
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- Cooking spray
Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1-1/2 hours, turning bag occasionally.
Prepare grill or broiler. Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray.
Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
Makes 4 servings
Photography by Neeta Lind