Recasting

It’s mid week and we’re getting ready for a long-awaited epic weekend at the beach. Now if only my body were as beach ready as my brain…

All the Upper East Sliders and Sundae filled Sundays have caught up with me, and I’m now in a true post-partying poundage panic. Really- I don’t think beached whaled is a welcomed special served on any summer menu, so here’s a South Fork style supper that should help get me Southampton slender in no time… because I really have no time!

Bay Spiced Salmon and White Bean Puree
Serves 4

4 6-7 oz skin on wild salmon fillets
old bay seasoning
salt and pepper
Grapeseed oil

White Bean Puree
1 can white italian, or cannelleni, beans
1 garlic clove
1 chopped spring onion
2 sprigs thyme leaves
1 1/2 tablespoons greek yogurt * I use 2% Fage
2 1/2 tablespoons parmigiano reggiano, grated
salt and pepper
1/2 cup olive oil

4-6 tablespoons red pepper tomato onion jam (store bought or easily made by caramelizing sliced onions, diced red pepper, and diced skinned tomatoes in salt, pepper, and a touch of brown sugar)

Chive Oil
1 bunch chives, finely chopped
olive oil
salt and pepper

Lemon Arugula
4 handfuls wild baby arugula
olive oil
zest of 1/2 a lemon
squeeze of lemon juice
salt and ample cracked black pepper

1 tablespoon finely chopped spring onion

Method
1. Make the white bean puree by placing all ingredients in the bowl of a food processor and processing until very smooth. If too thick add a splash or two of vegetable stock to thin it out.

Reserve in a sauce pan for heating. Can be kept covered in a refrigerator for up to 2 days.
2. Make the red pepper onion jam (can be kept covered in the refrigerator for up to a week)
3. Make the chive oil and set aside. Make the lemon dressing and set aside for dressing the arugula at the last minute.
4. Season the salmon with salt and pepper and old bay seasoning. Heat grapeseed oil a large cast iron skillet or saute pan on high/medium high heat. When oil is shimmering and just before smoking, add the salmon skin side down to crisp the skin. Baste top of the salmon with the oil from the pan constantly and continue cooking until medium rare. This will not take too long, maybe 4 minutes.

5. Dress the salad and warm the puree. Plate a line of the red pepper onion jam, with two tablespoons of puree on top in the center of the plate. Top with the salmon and arugula. Garnish with chive oil around the perimeter and spring onion. Serve with crisp cold glass of white burgundy (or if you’re in Recasting mode like me- ice cold lemon water)

Darcy Jones