NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"There are two ways to slide easily through life; to believe everything or to doubt everything. Both ways save us from thinking." ~ Alfred Korzybski
Fall is officially here, and it felt like the 'fall' switch went on yesterday…it was a beautiful, crisp fall day. I was out showing houses last night and the sun was already starting to go down when we started…really dark by 8:00. Sunset tonight is at 7:08…YIKES, the days really are getting shorter!
RECIPE OF THE WEEK
Salmon is a favorite of mine, and fresh sockeye salmon was on sale last week…time for a treat. I found this recipe at Epicurious.com. I charred the peppers by splitting and seeding them first, then cooked them on a griddle rather than charring them whole on a grill.
BAKED SOCKEYE SALMON with BELL PEPPERS and CAPERS
by Marcella Hazan, Epicurious 2004
- 3 bell peppers – 2 red, 1 yellow
- 2 pounds wild salmon, preferably cut as a long fillet, not steaks
- 3 tablespoons extra virgin olive oil
- 2 tablespoons capers, nonpareils size or cut up a bit if bigger – drain and rinse, soak in cold water for 10 minutes and re-rinse if packed in salt
- 4 whole peeled garlic cloves
- Fine sea salt
- Freshly ground black pepper
Char the peppers, skin them, split them, and remove their core and seeds. Cut them into strips less than an inch wide and 1 1/2 inch long. You can prepare the pepper earlier the same day.
Heat oven to 375 degrees F.
Wash the fish in cold water and pat it dry with paper towels.
Coat a baking dish with 2 tablespoons of olive oil. Lay the salmon in the pan, skin side down. Distribute peppers, capers and garlic on and around the salmon fillets. Sprinkle with a liberal amount of salt and freshly ground black pepper. Pour the remaining olive oil over the fish. Bake for 15-30 minutes, depending on the thickness of the fillets. Let it settle for a few minutes before serving.
Sharlene Hensrud, RE/MAX Results – HomesMSP.com