I came across this recipe about a year ago while reading People.com (my vice.) Cooking this meal is a labor of love, but the melt in your mouth flavors make it totally worth the time and effort. The sweetness in the puree'd Vidalia Onions are complimented by the bitterness of the capers in the butter sauce. The Spaghetti Squash creates a nice neutral base with mild flavoring. The Salmon is so moist, it falls apart. The end result makes you feel like you are eating at a 5-Star restaurant in a big city.
For perfect timing, I highly recommend starting with the onions since they have to cook on low for an hour. Once they were started, I put the spaghetti squash in the oven for 25 mins (face down, or flesh down - so opposite of how they are in my photos below.)
I tweaked the recipe slightly in regards to cooking the Salmon. I prefer to cook mine in the oven @ 400 degrees for 30 minutes. I tend to overcook it, but I it's a personal preference. I coat the bottom of the pan with olive oil, lay the fillets down, and then coat with butter and fresh lemon juice. I then finish it off with some pepper.
The ingredients for the sauce are so colorful, really adds a pop to the presentation.
The recipe calls for 1/2 pound of butter for the sauce alone, but I used less and the flavor was still superb.
Plate it well, and it resembles restaurant quality :)
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