|« Pacific Northwest: Taste|
|Salmon With Cucumbers And Balsamic Vinegar|
|Adapted from "The Babbo Cookbook," Mario Batali (2002)|
|Just when I was sure I had enough Italian cookbooks to last a lifetime, "The Babbo Cookbook" insinuated its way onto my shelf. Author Mario Batali is a chef from Federal Way, and there's something a lot more Seattle than Siena about this recipe.|
4 salmon fillets, about 8 ounces each, skin on (Batali calls for king, but I've had great luck with sockeye as well)
Salt and pepper to taste
4 tablespoons extra virgin olive oil, divided
1 English cucumber, halved, seeded and cut on the diagonal into half-moons
1 shallot, thinly sliced
1/4 cup red-wine vinegar
2 teaspoons sugar
2 scallions, white parts only, thinly sliced
1 teaspoon yellow mustard seeds
2 tablespoons balsamic vinegar
1. Preheat the oven to 500 degrees. Season the salmon with salt and pepper on both sides. Put 1 tablespoon olive oil into a 12-inch nonstick (or cast iron) ovenproof skillet and place over high heat until oil is shiny.
2. Add the salmon fillets to the pan, skin side up. Sear one minute. Flip the fillets and transfer the pan to the oven. Roast until medium rare, 6 to 8 minutes (you can check for doneness by peeking between the flakes).
3. While fish is roasting, place the cucumbers in a bowl and add the shallot, remaining 3 tablespoons olive oil, vinegar, sugar, scallions and mustard seeds. Season with salt and pepper and toss well.
4. Divide the cucumbers evenly among four plates. Place a salmon fillet, skin side up, on top of each portion of cucumbers. Drizzle with balsamic vinegar and serve.
Adapted from "The Babbo Cookbook," Mario Batali (Clarkson N. Potter, 2002, $40)
Back to top