Later On

A blog written for those whose interests more or less match mine.

Tonight’s GOPM: Salmon and standard

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This one is pretty standard, so by now you know the drill. In 2.25-qt Staub round cocotte, layers from bottom up:

1/2 c pearled barley
2 Tbsp sherry vinegar
3/4 large Spanish onion, chopped
3 large cloves of garlic, minced
layer of chopped celery (chopped celery keeps in the fridge if you dry it before storage)
8 oz salmon fillet, cut in chunks (The Wife doesn’t like the skin, so I sauté that as a snack)
Heavy dusting of Emeril’s Essence (from this recipe)
1 Meyer lemon, diced
1/2 c pitted Kalamata olives, halved
1.5 Tbsp capers with 1 tsp juice
1 medium zucchini, diced
fill pot full with sliced Brussels sprouts (The Wife likes Brussels sprouts)

Pour-over:

2 Tbsp Penzeys Country French vinaigrette, made according to instructions on jar
1 Tbsp Gochujang sauce
1 Tbsp Soy sauce
1 Tbsp Ponzu sauce
1 Tbsp Worcestershire sauce
2 Tbsp Amontillado sherry

Shake well, pour over, cover, cook in 450ºF oven for 45 minutes. Two-three meals.

UPDATE: I forgot the seasoning on the salmon: see added line above.

Written by LeisureGuy

24 November 2012 at 5:32 pm

Posted in Food, GOPM, Recipes

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