Easter Nostalgia from page 52
4. In a small bowl, whisk ¼ cup (60 ml) hot honey with rum, Dijon, cumin, salt, pepper and paprika until well combined. Drizzle dressing evenly over salmon and let stand at room temperature for 15 minutes. 5. Roast salmon until cooked through, 10 to 12 minutes, basting and brushing salmon once or twice with any excess glaze that accumulates in tray. To test doneness, a paring knife should slide through salmon easily and flesh should be opaque. Remove from oven and let fish rest for 10 minutes. 6. Just before serving, in a medium bowl, whisk olive oil and balsamic. Add watercress, parsley, mint, chives and dill. Toss and season with salt or extra balsamic to taste. 7. Transfer salmon to a serving platter. Optionally garnish
Pairs With Easter Dinner Hester Creek Columbia Valley
Mission Hill New Zealand Reserve Sauvignon Blanc $25.99 CIBC 323191 See Ya Later Ranch Washington State Chardonnay $19.99 CIBC 288470
Rosé Cabernet Franc $20.99 CIBC 248578 Inniskillin Okanagan Pinot Noir $19.99 BC VQA 624767
with pan-seared pineapple rings and maraschino cherries. Scatter herb salad overtop and serve.
Hot Honey Glazed Salmon with Herb Salad Serves 4 to 6
Potato Pavé with Parmesan Rosemary Cream Serves 6
Make With Lamb’s Navy Rum $24.49 Canada 2063
Make With Peller Estates Family Vineyards Pinot Grigio $10.49 Canada 361220
½ cup (125 ml) clover honey ½ tsp (2.5 ml) red pepper chili flakes 1½ tsp (7.5 ml) apple cider vinegar 2 lbs (900 g) salmon fillet, pin bones removed 2 tbsp (30 ml) dark rum 2 tbsp (30 ml) Dijon mustard ½ tsp (2.5 ml) ground cumin ½ tsp (2.5 ml) kosher salt, plus more to taste ¼ tsp (1 ml) freshly ground black pepper ¼ tsp (1 ml) smoked paprika 1 tbsp (15 ml) extra-virgin olive oil 1 tsp (5 ml) white balsamic vinegar, plus more to taste
4 large Russet potatoes (about 3 lbs/1.4 kg total) 1¼ cups (310 ml) whipping cream kosher salt and freshly ground black pepper, to taste 5 tbsp (75 ml) unsalted butter, cut into small cubes canola oil or refined coconut oil, for frying Parmesan Rosemary Cream, make ahead, recipe follows fresh chives, sliced, for garnish 1. Preheat oven to 350 F (175 C). Line a 5 × 9-in (2 L) loaf pan with parchment, leaving a 5-in (12.5 cm) overhang on all sides. Set aside. 2. Wash and peel potatoes. 3. Place cream in a large bowl and season generously with salt and pepper. 4. Set a mandoline over bowl of cream and slice potatoes lengthwise into very thin slices directly into seasoned cream. Toss potato slices in cream occasionally to keep them from oxidizing. 5. Start layering potato slices in bottom of prepared pan. Repeat process to form a second layer. Dot with a few cubes of butter and season with salt and pepper. 6. Continue adding 2 layers of potatoes and then butter, repeating pattern until potatoes have all been used up. Pour some leftover cream mixture in bowl over layered potatoes (save any remaining cream to use later in a soup or sauce recipe). Fold sides of parchment over potatoes. 7. Bake until potatoes are very easily pierced with a sharp knife, 1½ to 2 hours. Let potatoes cool in pan on a rack for 15 minutes.
½ cup (125 ml) watercress, washed and dried ¼ cup (60 ml) fresh flat-leaf parsley leaves ¼ cup (60 ml) fresh mint leaves
2 tbsp (30 ml) roughly chopped fresh chives 2 tbsp (30 ml) roughly chopped fresh dill 5 to 6 canned pineapple rings, pan-seared (optional), for garnish 5 to 6 maraschino cherries (optional), for garnish 1. Start by making hot honey. In a small saucepan over low heat, stir honey, chili flakes and apple cider vinegar. Cook, stirring occasionally, for 10 to 15 minutes. Honey should be warm but should never come to a simmer. Remove from heat and let cool to room temperature. If not using right away, transfer to an airtight container. Honey will keep in a cool, dry place for up to 6 months and will get spicier the longer it sits. 2. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment or foil. 3. Place salmon fillet skin-side down on lined baking sheet.
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