Crispy skin salmon.
Creamy sage cabbage.
Honey roasted fig gastrique.
This one is definitely a tasty meal! AND…easy of course.
Season the salmon with salt & pepper. Simple.
Here’s the trick to cooking salmon (or most fish really) in a pan is that you have to get the pan nice and hot first. Don’t put the fish in while your pan is still heating because then it’ll throw your timing off and you won’t get a good crisp. Wait until the pan reaches temp and then place the fish SKIN DOWN. Not only does this get the skin crispy, it helps lock in the flavor and prevent the fish from drying out. TRICK #2: Once the fish is on the pan, DON’T TOUCH IT! I know folks get antsy and think that you always have to be doing something in order to make great food but in reality…patience…makes the best food.
Patience. Really really.
Keep an eye on it though and determine the “doneness” of the fish by looking at the side of the fillet. Once you see that 2/3 of the fish isn’t pink anymore, then you can flip in over and finish cooking it. All you need is one flip. Done.
Cut the whole cabbage in half. Then take one of the halves and cut it into thin strips.
Heat a medium pot to medium high heat, toss in some olive oil and then throw in the cabbage. We want to wilt the cabbage so that it’s not stiff. Add more oil little by little if you need to. Season it and then throw in a few chopped leaves of sage. Continue to cook it down. If you pick up a piece of cabbage and it doesn’t hold it’s form then you’re good. Throw in about a 1/3 cup of heavy cream and mix it in. Bring it to a boil for about 5 minutes and then let it simmer for another 12-15 making sure to stir it and keep all the cabbage coated.
Here’s the trickiest portion of ‘em all. Gastrique. It’s simple in theory but really tests your patience and eye. A Gastrique is basically an acidic fruit syrup. You can turn just about any fruit into a gastrique.
*Tip: A gastrique is equal parts sugar and apple cider vinegar. You decide on how much to use ie 1cup sugar to 1cup vinegar
Place your sugar in the pan first and then slowly melt it. Turn the heat to medium low to medium and wait for the sugar to melt. Once you see that about 2/3 of it is melting then start to move it around and get all the sugar melted.
*Don’t use a spoon as the sugar will harden immediately when removed from the heat.
Once all the sugar is melted, keep the heat on medium low and wait for the caramalization to start. You want it to have a nice and rich brown color but be careful not too burn it.
Once you reach that point. Throw in your vinegar. Bring the heat back up to medium.
THE SUGAR WILL HARDEN UP! JUST LEAVE IT ALONE AND LET THE HEAT BRING EVERYTHING THING BACK TO A SYRUP.
This will take about 15ish minutes. Keep moving the pan and swashing it around. TRUST ME. It will become a syrup. Once it is then you can go ahead and toss in your fruits. The amount of fruit is up to you.
I roasted the figs at 400 degrees for about 15 minutes. I seasoned them with s&p and backyard honey.
‘Til the next dish!