Monday, June 25, 2012

Saumon Unilateral

I have many favorite foods from France. But this is one of my all-time favorites. I had this dish first at La Grille, that lovely little bistro right around the corner from my apartment in Paris. I'm going back to town the week after next and I'm definitely going to get my La Grille fix. It's called "Saumon Unilateral" because it's never flipped on the pan, just heated from beneath on a dry, salted pan. The heat works its way through the fish, and so the cooking level is stratified in the final piece of fish. You can see on the fish based on the color to cook it to your preference, but I always find that the more rare part at the top center of the piece is creamy and delicious. And, the skin at the base is salty and crunchy.

This dish is incredibly easy and fast to make at home, but it does require a good quality piece of salmon, and the thicker the better. This dish can be served with almost any kind of side, but my favorite is to serve with roasted asparagus with melted parmesan cheese and whipped cauliflower mash.

Saumon Unilateral

2 filets of good quality salmon
1 tbl good sea salt
2 tsp olive oil
2 tsp herbs de provence

1. Heat a dry pan over medium heat and sprinkle salt across the base of the pan.
2. Sprinkle herbs de provence on the salmon pieces. Salt and pepper too if you like.
3. Place the salmon filets skin side down on the pan.
4. Let the salmon cook - it will take 8-12 minutes depending on the heat of your stovetop.
5. Remove and sprinkle with olive oil

Plate with sides - below see recipes for cauliflower mash and roasted asparagus.

Cauliflower Mash
1 cauliflower head
2 tsp salt
2 cloves garlic
1 tsp white ground pepper (or regular will do fine)
1 small container boursin cheese

1. Boil water in a large saucepan.
2. Add chopped pieces of cauliflower and garlic. Boil until soft.
3. Add salt, pepper, and boursin cheese and mash with a masher (or my new immersion blender works great for this too!). If you don't add the cheese, add a few tablespoons of milk to make it creamier.
4. Enjoy!

Roasted Asparagus
This was one of the first recipes from the Barefoot Contessa I tried, and I still love having asparagus this way!

1 bunch asparagus
1 cup asiago cheese (or parmesan or pecorino, as you prefer)
juice from 1/2 lemon
2 tbl olive oil
2 tsp sea salt / fleur de sel

1. Preheat oven to 275 degrees.
2. Place aluminum foil over baking sheet and spread asparagus across it.
3. Sprinkle with cheese, lemon juice, olive oil, and salt.
4. Bake for 25-35 minutes until soft, depending on the thickness of the asparagus.

Put it all together, and ... Bon Appetit!

1 comment:

  1. Mmm, this sounds delish! I always cook salmon in the oven but will have to try this :)