It’s one of my favorite times of year - technically Spring, but with the occasional chill in the air that reminds you that you’re not quite ready for flip-flops yet.
So while lighter dishes are coming into play, something satisfying and warming is also in order. This is a super quick dish, but doesn’t taste like it.
You can control the amount of heat in the sauce by changing the amount of hot sauce and jalapeños. Just remember that these jalapeños are not always that hot, and even less so when you roast and de-seed them. The ratios I’ve used gave the littlest bit of heat - not spicy at all.
1-1 1/2 pounds salmon fillets
1/4 cup fresh grated Parmesan cheese
4 tablespoons butter
juice of 1 lemon
1 teaspoon Dijon mustard
1 shallot, finely chopped
2 jalapeño peppers
2 garlic cloves, minced
to taste salt and pepper
1 teaspoon sriracha
1/2 teaspoon dried thyme
14 cup heavy cream
1/4 cup chicken broth
fresh chopped parsley and sliced green onions
Using gloves, cut the tops off the peppers. Cut them in half and remove the seeds and membrane.
Place the peppers, cut side down, on an oiled pan and broil for 4-5 minutes.
After the skins start to blister, place the peppers in a paper bag or an airtight container and let them cool slightly.
When cool, remove the peppers, peel off the skins and rough chop.
Preheat the oven to 375. Butter a baking dish that can hold the fish in one layer
Season fish with salt and pepper and place in prepared pan. Sprinkle Parmesan cheese evenly over the top of fish
In a heatproof bowl, place the chopped shallot and put the 4 tablespoons butter on top. Microwave in 30 second increments until the butter is completely melted. This serves to cook the shallots a little bit as well.
When the butter is melted on the shallots, put all the rest of the ingredients in except parsley and green onions
Pour evenly over fish and bake uncovered about 10 minutes (depending on thickness of your fish) until fish is cooked through.
You can serve this over rice or couscous, or with some tortillas to soak up the lovely sauce. Serve, spooning sauce over fish and garnish with green onions and parsley.
A simple tequila Marguerita would be lovely with this dish, but if you’re set on wine, try the Anne de K Pinot Blanc, or a white that’s more fruit-forward than acidic.
Enjoy the comfort and know that flip-flop weather is almost here.