It's been two weeks since I moved here and I must admit I'm loving it so far. I come with high expectations--having cities like Boston and DF to compare--but it seems Austin will meet and surpass them in no time.
On another note, the weather is not to my liking. I appreciate the sunny mornings and blue skies until 8 p.m., but I'm in not okay with the constant temperature over 30 degrees Celsius (86 Farenheit). Sure it may be the time of year; and sure I may have to learn to deal with it now that I live in Texas; but I never thought I would miss the New England wind chill as much as I do now.
Moving onto the main course--pun intended--here's a recipe I adapted from my favorite cookbook to make a healthy version of Salmon with Beurre Rouge. It could've been that I was starving, but I actually think this dish turned out quite delicious--and clearly photogenic or it wouldn't be on here. It's also a quick and simple recipe that can be adapted to other fish filets or even a chicken breast. Enjoy!
Makes 2 servings
Active time: 20 minutes; total time: 30 minutes.
- 2 tablespoons diced shallots
- 1/2 cup white wine
- 4 tablespoons balsamic vinegar
- 2 salmon filets (about 1/3 lb. each)
- 2 tablespoons coconut oil
- In a small saucepan, combine shallots, wine, and 2 tablespoons vinegar over high heat. Cook until reduced to about half, stirring occasionally.
- Season salmon with salt and pepper. Preheat a medium saucepan over medium heat. Add salmon filets, skin-side up and raise heat to medium-high. Cook until crispy, about 5 minutes and flip over; cook for another 3 minutes, then 1 minute on each side, until filets are cooked through.
- Once sauce is reduced, reduce heat to medium-high and add the coconut oil one tablespoon at a time, stirring to mix well. Add remaining vinegar and continue to cook until mixture reduces to about half again, about 3 minutes.
- Place salmon on plate and spoon sauce before serving.
**I served the salmon with thinly sliced zucchini marinated in balsamic vinegar and olive oil and sautéed over high heat.