Martha Stewart's Honey-Mustard Salmon

-

 Martha made this on the Today show -the salmon looked so easy -and it was - definitely read through the recipe as the shallot confit has to cook for an hour. Don't skip it as it was fabulous! Was supposed to be served with spinach that I didn't have on hand! The root puree served along side was very good. See separate recipe.



Shallot Confit 

20 shallots 

safflower oil 

MAKE THE SHALLOT CONFIT: 

Peel the shallots and place in a small saucepan. Cover with oil and cook over low heat until the shallots become very soft and translucent, about 1 hour. (The shallot confit can be refrigerated in an airtight container up to 2 weeks.) 

Salmon

1/2 cup honey 

1/2 cup Dijon mustard

 8 (7-ounce) pieces salmon fillet 

kosher salt and freshly ground pepper 

flat-leaf parsley sprigs, for serving 

wilted spinach, for serving

MAKE THE SALMON: 

1. Preheat the broiler to medium-high. 

2. In a small bowl or cup, mix together the honey and mustard. Season the salmon with salt and pepper. Brush each piece with 1 tablespoon honey-mustard glaze.

3. Place the salmon on a foil-lined baking sheet. Place in the broiler and cook, brushing with more glaze halfway through, until just a bit translucent in center, 7 to 9 minutes. 

SERVE: Place the salmon and shallot confit on a platter and garnish with parsley sprigs. Serve with spinach on the side. 

Excerpted from “Martha: The Cookbook” by Martha Stewart. Copyright © 2024 Martha Stewart Living Omnimedia LP. Photographs copyright © 2024 by Dana Gallagher. Published by Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York. 

Comments

Post a Comment

Popular posts from this blog

Siri Daly's Sticky Ham Sandwiches/ Sliders GUEST BLOG

-
Image
Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
Read more

Mario Batali's Penne alla Vodka

-
Image
We made this for dinner tonight and Kevin kept raving about the smoky flavor to it and suddenly stated you need to blog this (which I already intended to). After he went back for his final last bite finally packed up the leftovers for his lunch tomorrow. We will be making this again ... and again!     6 slices Bacon 2 cloves Garlic (thinly sliced) 1 can Tomato Paste 1/4 cup Vodka 1/2 cup Heavy Cream Pinch Nutmeg 1 pound Penne 1 piece Parmigiano Reggiano (for grating)   Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. ...
Read more

Michael Symon's Ricotta Meatballs

-
Image
YUM YUM YUM !!! Michael made this back in May on the Today show and again finally getting around to making it! I made the full recipe - which made 22 meatballs. I prepared it to thru the browning meatball stage then saved 4 for meatball subs the next day and froze the rest in small b atches to have over pasta or his Mascarpone polenta in the future. We wished we had more than we did for the meatball sub lunch and Kevin kept commenting how good they were. We will definitely be defrosting for pasta this week!! I took a bite so you could see how fab the meatballs were. UPDATED PIC of meatball on fresh pasta! Pomodoro sauce 1/4 cup olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 small bundle fresh oregano 1 small bundle fresh thyme Two 15-ounce cans whole peeled tomatoes, crushed with your hands Basil, to garnish Meatballs Olive oil Kosher salt and freshly ground black pepper 1/2 cup mince...
Read more