Fresh Fish (continued...)
sOLE ‘En PAPILLOtE’
25M
INGREDIENTS (1 fifillet per person) Sole fillets (or halibut, salmon or tilapia fillets) 1/4 cup halved cherry or grape tomatoes 4 Fairway mixed pitted olives (chopped or halved) Handful of capers 1/2 lemon – all its juice
MEDItERRAnEAn BALsAMIC GLAZED sALMOn FISH
FISH
15M
INGREDIENTS (Serves 4) 1 tbsp butter 3 thyme (or rosemary) sprigs 1 glug grape seed oil Parchment paper Optional: Fairway baguette slices, toasted
4 (6-oz) salmon fillets (try Fairway Herbed Salmon Fillets) Salt and freshly ground pepper 6 tbsps Fairway Extra Virgin Olive Oil or grape seed oil 2 cloves garlic, minced 6 tbsps Fairway Balsamic Vinegar 2 tbsps Fairway Honey 2-3 tsps Fairway Dijon Mustard 1 chili pepper, finely diced 1 package Fairway Mediterranean Table Za’atar Salmon with Wheatberry Salad
DIRECTIONS PREhEAt oven to 400ºF. Line a baking sheet with foil. Generously season salmon fillets on both sides with salt and pepper and arrange on prepared pan. UsInG a small saucepan, heat 1 tbsp olive oil over medium heat. Add the garlic and sauté, while stirring, for about a minute. Stir in 4 tbsps balsamic vinegar, honey, 2 tsps Fairway Dijon Mustard and 1 finely diced chili pepper. Increase the heat to high, allowing the sauce to boil before reducing to a simmer and cooking until slightly thickened, about 3 minutes. Careful not to burn the balsamic! REMOvE glaze from the heat and brush liberally on the tops of the salmon fillets, leaving a little reserve glaze to baste while baking. Place foil-lined baking sheet with balsamic glazed salmon fillets in the oven and bake for about 15 minutes, basting several times with any remaining glaze from saucepan.
DIRECTIONS PREhEAt your oven to 450°F. PREPARE your parchment paper: take a 15” piece, fold in half, cut out half a heart, open paper to reveal a heart. PLACE halved cherry or grape tomatoes in a small bowl and drizzle with grape seed oil. PLACE fish on the parchment paper right beside the crease. Add a handful of olives and capers atop the fish. Add the tomatoes and oil. Add 1 tbsp butter in center.
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REMOvE fish from heat, and let stand for 5 minutes. DRIZZLE the juice of half a lemon. Add a few sprigs of herb. Season with salt and pepper. Fold over half side of paper and fold sides together.
MEAnwhILE, place a few spoonfuls of Fairway Mediterranean Table Za’atar Salmon with Wheatberry Salad on each place. Place the salmon fillets on top and serve immediately.
BAKE in oven for 8-10 minutes (the sides of parchment paper will begin to brown slightly). sERvE the fish with the parchment paper on a plate, cutting it open to reveal the fish. Optional: Fairway baguette slices, toasted and drizzled with olive oil.
Marketing wild Alaska seafood, responsibly harvested and processed from the icy ocean waters to your table.
www.cannonfish.com
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