Crusty Salmon with Aioli
July 02, 2006
I can't say enough good things about Jamie Oliver, and expecially his website. I found a fabulous way to serve up a simple salmon dinner in 30 minutes. I highly suggest using this recipe for a quick impressive dinner sure to fill your guests up. You should try to buy good quality salmon if you can, it is the centerpiece of this dish. The salmon should also be cooked toward the very end to ensure a good temperature of the fish.
This dish requires the preparation of a simple aioli. Aioli is a fancy term for a homemade mayonaise and is extremely parishable. You should make this fresh, but if you choose to prepare it the day before, store the aioli in a tupperware dish no longer than overnight. Discard after 2 days.
You will need:
- 1 1/2 pounds of fish (salmon) with the skin on one side. Have your fish monger cut them into strips for 4
- 2 c of vegetable or chicken stock (I used chicken)
- 2 bulbs of fennel, cut into large pieces
- 1/2 bag of frozen spring peas'
- 1 lb of fresh green beans, stalks removed
- handful of chopped basil and mint
For aioli:
- 1 egg yolk
- 1 tbsp of dijon mustard
- 1 garlic clove, minced
- 1/2 - 3/4 c of olive oil
- juice of 1/2 lemon
Step One: Prepare the aioli by whisking egg yolk, or blending it with a mixer until thick. Add garlic, and mustard. Slowly drizzle in the olive oil, whisking so mixture thickens. Whisk in lemon juice at last. Chill the aioli until service. Feel free to add chopped dill, parsley, or basil depending on the dish you wish to serve aioli with.
Step Two: In a small pot, boil stock. When stock reaches boil, add fennel and cook covered for 4 minutes. Then add green beans, cooking covered another 4 minutes. Add peas at last, cooking covered for 4 minutes. After peas cook, leave covered and turn heat off.
Step Three: As the vegetables are cooking, heat a saute pan over medium-high heat with 3 tbsp of olive oil. When oil heats, cook the skin side down of the fish (cook them all at once) for 5 minutes. Turn over and cook for another 5 minutes. Turn off the heat, leaving fish in pan until service.
Step Four: Plate the dish by serving the vegetables in each plate; add chopped herbs on top. Ladle in broth over veggies and herbs. Carefully lay salmon on top and dollop with aioli. Voila! Impressive dinner in 30 minutes.
This dish goes really well with a chilled white wine. My guest brought a green grape wine from Portugal called Aveleda that was pure pleasure. The wine is slightly bubbly and has a crisp finish. Most important, it pairs well with most fish because it is not very sweet.
Labels: aioli, fish, green beans, salmon
