Well, my new crush at the Jean-Talon Market (gosh, I wish I remembered his name) has definitely changed that. The piece he sold me was so fresh, flaky and tender that it would have fared just as well with a simple preparation as it did with the Asian marinade I used. Clearly he and I are meant to be; this is the stuff of fairy tales I tell you.
adapted from Ina Garten
21 oz center-cut salmon fillet (1 1/2 inches thick)
1/2 c. soy sauce
1/4 cup rice vinegar
2 tbsp. freshly squeezed lemon juice
1 tbsp. toasted (dark) sesame oil
1 1/2 tsp. chili paste
1/2 c. sliced scallions (2 scallions)
1 clove minced garlic
2 tbsp. minced fresh ginger
3/4 c. panko (Japanese bread crumbs)
1) Place the salmon in a 9 x 9" glass baking dish.
2) In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
3) Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.
Mushroom, Spinach and Farro Hash
adapted from Food + Wine
3/4 cup farro
1 tbsp. olive oil
1 small onion thinly slice
2 c. sliced wild mushrooms
3 c. baby spinach
1 heaping tsp. kosher salt
Freshly ground pepper
1) In a medium saucepan, cover the farro with 2 inches of water. Bring to a boil, cover and cook over low heat until the farro is tender, about 25 minutes. Drain the farro.
2) In a large skillet over medium heat and add the olive oil. When it shimmers add the onion and caramelize slowly, 10-15 minutes. Add the mushrooms, salt and pepper, and sautee for 5 minutes until soft. Turn off the heat.
3) Before serving, turn the heat back on and add the farro and spinach, stir together until warmed through and the spinach is wilted, about 5 minutes. Add more salt or pepper to taste.