Friday, July 9, 2010

Simple and Sweet

Im still struggling with my hash obsession and its only gotten worse. Id like to rename it because I feel HASH gives the impression that its either a breakfast food or its somehow leftovers. or Obviously, neither is true for this dish. I looked online for some synonyms and this is what came up: hodgepdge, mishmash, melange, shambles and litter. I looked up melange which sounded fancy free but it says its a mixture of incongruous elements and this meal was nothing short of harmonious. Sigh. I think I shall just fore go the hash moniker and simple say its Salmon over Pancetta Roasted Sweet Potatoes, Asparagus and Leeks.

This week we went over to our friends Michael & Natalie's to return the favor when they had us over to taste the wines they served at their wedding last summer. We have been talking about doing a toast with an Apple Wine or a cider and our caterers have been really helpful in allowing this so we ordered a few to try. I think the ice wine (though very sweet!) is the winner!

Salmon over Pancetta Roasted Sweet Potatoes, Asparagus and Leeks.
4 salmon fillets (skin on or off, doesnt matter)
1 lemon for juice
4 sweet potatoes, cubed
1 leek, chopped
1/2 onion, chopped
6 slices of thin pancetta, chopped
1 bundle of asparagus
Olive oil
2 teaspoons minced rosemary
1 teaspoon minced garlic
Salt and Pepper to taste

Step One: Preheat oven to 350. Peel and cube the sweet potatoes. Toss in olive oil and salt and pepper and the rosemary. Roast for 30m, turning once.

Step Two: Meanwhile, chop the asparagus. I personally only took tops and mid way down the stalk. Toss with olive oil. When you turn the potatoes toss in the asp. to roast for the remaining 15m.

Step Three: While youre waiting for the potatoes and the asp to roast, on the stove top start with the pancetta over medium and let the fat render in the pan. Once there's some grease in there add the chopped onions and leeks and continue to let them toss and caramelize and soften. Once the other parts are done roasting add to the pan and cover until salmon is cooked.

Step Four: Change the oven from bake to broil. On the stove top heat olive oil (salt and peppered to taste) - and some lemon juice, the minced garlic and the salmon. Cook for 5 minutes skin side up. Flip them over and then transfer the fish to the broiler and serve once the top looks yum and crispy. Its okay if its a little rare in the middle. Squeeze lemon over and serve!

And now for a sweeeeeeeet little dessert to leave you with - fresh strawberries from the Farmers Market with Vanilla Ice Cream.

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