For Laurie’s annual solstice party, she decided on a taco bar. I’ve been enlisted to make our sister Hellen’s famous salmon tacos.This is usually a summer dish for me and my honey Mark but it got rave reviews for a party we did in September, so Laurie asked me to repeat it and I decided to share the recipe with you.
I keep a kitchen journal on my computer; in fact, long before my chef nephew Sam even told me to give it that name, I had a file simply called it “Recipes” handy on my computer desktop. When someone raves about a recipe, I can easily copy, paste and email it. I never mind sharing recipes–they’re not secrets; they’re gifts. Of course, I’m sure I’d get slightly cranky if someone sold one of my (or my sisters’) wonderful recipes and made millions but, frankly, I’m just not seeing it.
I tell anyone cooking one of my recipes to be sure to use nice wine and liquor. If I can’t drink what I’m cooking with, I sure don’t want it in my food. My sis Margy sent me a bookmark one year that said “I always cook with wine – sometimes I even put it in the food,” and I adhere to that adage.
Hellen and her son Will invented this, and I make it often. It’s pretty simple and incorporates the ever popular chipotle mayo we posted on the blog a few days ago.
Cubed fresh salmon fillets (I usually use one of Costco’s salmon sides)
1 thin sliced leek (mostly the white part)
1/4 cup cream sherry (don’t scrimp, use the good stuff – Harvey’s Bristol Cream or my favorite, the hard-to-get Philo’s)
Dash or 2 Tabasco
1 tsp Lea & Perrin’s Worcestershire sauce
2 cloves garlic, minced
3 tablespoons olive oil, divided
1 tablespoon butter
Salt and pepper to taste
In large sauté pan, heat 2 tablespoons olive oil and 1 tablespoon butter. Add leeks (separated into rings) and sauté about 5 minutes. Add sherry, Lea & Perrin’s and Tabasco. Sauté another minute, cover and set to the side. In another large sauté pan (a good cast iron skillet can be your best friend in the kitchen), heat the third tablespoon of olive until it begins to smoke. Add salmon and just sear it. Toss into the leek mixture and warm through (about 2 minutes). Add minced garlic (fresh, not sautéed).
Serve with tortillas, chipotle mayo and shredded cabbage. Wowzers! It’s yummy, I promise! And as holiday party food goes, not all that bad for you. You could do worse–and will when we start posting some desserts! Chocolate chunk bread pudding, for instance…. We’ll also be sharing a lot of appetizer recipes between now and New Year’s.