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Jazz in the Kitchen - It's amazing what you can do with something just laying around Since jazz is the theme du jour, I thought you might enjoy my recent culinary improvisation. I had salmon, a lemon, celery, baby carrots, an onion, some cream, dry white wine, fresh rosemary and yellow squash. I steamed the carrots as well as the celery which I cut on the bias producing the same length pieces as the carrots. I sliced the squash and steamed it as well. Salmon can be done so many ways. Choose your favorite. I pan seared mine this time in olive oil after seasoning both sides with salt and adding pepper after flipping it. Once removed from the pan to rest, I adorned it with a fresh squeeze of lemon. I minced a few tablespoons of the onion and added it to the pan with a little butter once the salmon was finished. After translucent, I added one half cup of the wine, reduced, then added some cream along with the chopped fresh rosemary and a little bit of salt and pepper. Once the sauce was thickened, I poured it into the center of a plate, spread it outward layed sliced squash in the center, placed the salmon on top and arranged alternating pieces of carrots and celery around the plate as shown. Voila ! Pirouhettes or pinwheels seem the perfect dessert to round things out. I opted for a strawberry sorbet I whipped up in my food processor, simple but delectable. Even I can get through a night without chocolate once in awhile!  |
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8/17/2007 11:09 am |
Simply mouth-watering! What a delicious meal! Wish I were privy to it.
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Thank you UnTamed! It would be my pleasure to cook for you.
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Care for breakfast?
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