It’s a new cookbook that transports you to the French countryside! Makenna Held, culinary instructor and author of “Mostly French: Recipes from a Kitchen in Provence, ” joined us to share one of her delicious recipes. In the narrative woven throughout the cookbook, Makenna writes as much about developing as a person as she does about developing delicious recipes. With tips and tricks, and an extensive section on cheese and charcuterie boards for the golden hour of L’Apero, Makenna and “Mostly French” want you to celebrate cooking and community.
For more information, visit Makenna’s website.
Sweet Chile Glazed Salmon with Strawberry Sauce Vierge
At first, this audacious combination of strawberries and salmon was hotly contested by everyone at the Courageous Cooking School. But after enlisting friends and students to test many variations, we hit on this beautifully glazed recipe with a distinct bite of chiles. You might want to make extra glaze to whisk with some olive oil and a splash of vinegar to make into a fruity salad dressing. SERVES 4
FOR THE SALMON
1 salmon fillet, with skin, 2 to 3 poundsFine sea salt8 ounces hulled strawberries (about 2 cups chopped)1 teaspoon chile flakes, preferably chipotle, or Urfa biber1 lime1 small shallot, coarsely chopped 1/2 teaspoon ground coriander
FOR THE GARNISH
8 ounces cherry tomatoes, cut into halves4 ounces strawberries, hulled and chopped1/2 cup chopped fresh cilantro or basil, alone or in combinationFine sea salt and freshly ground black pepperMAKE THE SALMON: Preheat the oven to 450F. Place the salmon on a half-sheet pan and season both sides with salt. Allow it to come to room temperature while you prepare the glaze.Combine the strawberries and chile flakes in a blender. Grate in lime zest from the entire lime, cut the lime in half, and add about 1 tablespoon of the juice. Add the shallot, coriander, and a hearty pinch of salt, and process until smooth. Set aside.Move the salmon to one side of the half-sheet pan. Pour about half of the sauce, in a strip the same length as the salmon, onto the center of the pan. Place the salmon on top. Smother the remaining glaze over the top of the salmon. Bake for 5 minutes to set the glaze.Reduce the temperature to 425F. Continue baking until the salmon is rare (the flesh looks rosy when prodded in the center with the tip of a sharp knife), about 10 minutes more. For medium-rare (the flesh is pink with a rosy center), bake for 15 minutes. For fully cooked salmon (the flesh is pink and opaque), allow 20 minutes.MAKE THE GARNISH: Mix the tomatoes, strawberries, and herbs in a small bowl and season with salt and pepper.You can cut the salmon into portions and serve on plates, but honestly, we eat it right off the sheet pan, with the garnish on the side.