On occasion, I can get away with preparing fish for Fuego - provided we know and trust the source of the wild catch, the way in which it was caught, and the region from which it came. This means that fish is an occasion worth celebrating with a certain culinary flair. The following rather serendipitously came together in my imagination while shopping, and was AMAZING. This is almost a Bearnaise Salmon, but without the egg yolks it is technically more of a Béchamel. Whatever you call it, it is delicious - Fuego asked me to write down the recipe so we could make it again - so here it is! We'll be tasting this one again next month - hope you enjoy it too! (I recall this being somewhat spicy... adjust peppers to your personal tastes.)
Ingredients
1/2 t cayenne
1/2 T onion powder
1/4 t black pepper
1/2 t thyme
3 tomatillos
2-3 jalapeños
1-1 1/2 T ghee
2 Salmon fillets (about 6-8 oz each)
1/4 t salt
1/4c goat milk
12-16 oz broccoli florets (fresh or frozen)
1 lemon
Directions
While fish is simmering, prepare spiral pasta (enough to cover each plate).
To serve, place pasta on a plate as a bed for the Béchamel, carefully place one salmon fillet on each plate (it should want to fall apart - thus the care), surround with broccoli, then top with the Béchamel sauce.
2T Olive Oil
1T minced garlic
1/2 t pepper flakes
2 Serrano chilies
1 Package spiral pasta
Oil wok (2T Olive Oil) and preheat for about 20 seconds over medium high heat.
Add garlic, pepper flakes, cayenne, onion powder, black pepper, and thyme.Dice 3 tomatillos and sauté with spices for 2 minutes.
Dice jalapeños and serrano chilies and sauté with other ingredients for 3 minutes
Add Ghee, stir mixture until fully melted.
Add Salmon (move pepper mixture out of the way and lay on the bottom of the pan in ghee/oil and spices - SKIN DOWN)
Sprinkle salmon with about 1/4t salt.
Add goat milk to sauce (not on top of salmon).
Add broccoli florets (not on top of salmon).
Slice lemon and lay on top of salmon.
Cover and simmer for 20 minutes.
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