*BiZous*

23. Brooklyn.
fauxpasta:

Recipe Post: Pan-crisped salmon with light dijon cream and garlic butter breadcrumbsBarely Adapted from How Sweet 
Things have been busy around here with holiday parties and work, so forgive the lapse in posting. Holiday parties are my absolute favorite kind of party right after bonfire-on-beaches kinds of parties, so I’ve been reveling joyfully with Manhattans and various co-workers.
Also, shooting photos in the dark with nearest available photographic device has proven to not be the best of strategies when it comes to showing appetizing-looking food. 
I saw this recipe pop up in my reader over a month ago and had ALL THE INGREDIENTS. I’ve been pantry-prepping like an irrational doomsday prepper for about four years: my shelves are stocked to the gills (hardeehar) with bits and bags of beluga lentils, red lentils, farro, quinoa, buckwheat, millet, jasmine rice, brown rice, short grain brown rice, cans of private label green beans (??? whut), coconut milk, basically all the ingredients I avoid in everyday cooking due to personal preferences (have had enough gloppy and dismally spiced vegan curries in my life; do not have personal spice grinder with which I can grind toasted fresh Indian/Indonesian/Thai/etc spices).
Y’all, I even had salmon in the freezer. And canned evaporated milk, which I swore I would never use in anything but my pumpkin cobbler, but guess what? My underdeveloped taste buds could not differentiate between this and heavy cream, due to the mountains of dijon I put in this bad boy. 
Tomatoes were a bad pairing for this, but they did all stack neatly like little mushballs all on top of one another like baby panda bears trying to get warm in a huddle, so there’s that.
The salmon was absolutely delicious. Making this again soon.
My version serves one.
1/4-1/2 pound salmon filet, no skinSalt and pepper2 teaspoons olive oil1/4 cup fresh breadcrumbs (actually, the most important part of this recipe outside the salmon)1 tablespoon unsalted butter2 garlic cloves, minced or pressed1 small shallot, diced2 tablespoons freshly chopped thyme, sage, or parsley (I had thyme and parsley)Splash of dry white wine1/3 cup low-fat evaporated milkJust under 1 tablespoon dijon mustard
Prepare breadcrumbs first by heat a small saucepan over medium-low heat and adding 1/2 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.
Heat a large skillet over medium-high heat and add olive oil. Season salmon with salt and pepper, then place in the skillet and cook until opague in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. Remove salmon and set aside, then add remaining 1/2 tablespoon of butter, shallot, and herb of choice. Stir well to coat then cook for 1-2 minutes until sizzling, then splash in your wine. Cook for 2-3 minutes, allowing it to bubble and slightly reduce, then whisk in milk and mustard. Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally or whisk in a bit more dijon if desired.
Serve salmon immediately, drizzled with dijon cream and then top with breadcrumbs. 
- Nelliewww.faux-pasta.com 

fauxpasta:

Recipe Post: Pan-crisped salmon with light dijon cream and garlic butter breadcrumbs
Barely Adapted from How Sweet 

Things have been busy around here with holiday parties and work, so forgive the lapse in posting. Holiday parties are my absolute favorite kind of party right after bonfire-on-beaches kinds of parties, so I’ve been reveling joyfully with Manhattans and various co-workers.

Also, shooting photos in the dark with nearest available photographic device has proven to not be the best of strategies when it comes to showing appetizing-looking food. 

I saw this recipe pop up in my reader over a month ago and had ALL THE INGREDIENTS. I’ve been pantry-prepping like an irrational doomsday prepper for about four years: my shelves are stocked to the gills (hardeehar) with bits and bags of beluga lentils, red lentils, farro, quinoa, buckwheat, millet, jasmine rice, brown rice, short grain brown rice, cans of private label green beans (??? whut), coconut milk, basically all the ingredients I avoid in everyday cooking due to personal preferences (have had enough gloppy and dismally spiced vegan curries in my life; do not have personal spice grinder with which I can grind toasted fresh Indian/Indonesian/Thai/etc spices).

Y’all, I even had salmon in the freezer. And canned evaporated milk, which I swore I would never use in anything but my pumpkin cobbler, but guess what? My underdeveloped taste buds could not differentiate between this and heavy cream, due to the mountains of dijon I put in this bad boy. 

Tomatoes were a bad pairing for this, but they did all stack neatly like little mushballs all on top of one another like baby panda bears trying to get warm in a huddle, so there’s that.

The salmon was absolutely delicious. Making this again soon.

My version serves one.

1/4-1/2 pound salmon filet, no skin
Salt and pepper
2 teaspoons olive oil
1/4 cup fresh breadcrumbs (actually, the most important part of this recipe outside the salmon)
1 tablespoon unsalted butter
2 garlic cloves, minced or pressed
1 small shallot, diced
2 tablespoons freshly chopped thyme, sage, or parsley (I had thyme and parsley)
Splash of dry white wine
1/3 cup low-fat evaporated milk
Just under 1 tablespoon dijon mustard

Prepare breadcrumbs first by heat a small saucepan over medium-low heat and adding 1/2 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.

Heat a large skillet over medium-high heat and add olive oil. Season salmon with salt and pepper, then place in the skillet and cook until opague in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. Remove salmon and set aside, then add remaining 1/2 tablespoon of butter, shallot, and herb of choice. Stir well to coat then cook for 1-2 minutes until sizzling, then splash in your wine. Cook for 2-3 minutes, allowing it to bubble and slightly reduce, then whisk in milk and mustard. Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally or whisk in a bit more dijon if desired.

Serve salmon immediately, drizzled with dijon cream and then top with breadcrumbs. 

- Nellie
www.faux-pasta.com