This was also another top-notch dinner created by myself and my friend Shawn, who was visiting with his girlfriend Jo for a few precious days.
When we get together the kitchen is akin to a bee hive, with work being done at a steady rate all day, and into the wee hours. The work I am referring to is cooking, eating, drinking and chatting.
By the time they leave I feel completely exhausted, not to mention, pickled with alcohol.
I will continue to look forward to suffering in this way if it means we get to be in the kitchen together making meals like this!
Thanks Shawn and Jo for a wonderful time, and see you soon for more of the same!
For Salmon & Caper Butter; You will need: 3 tbs extra-virgin olive oil, 6 salmon fillets (about 4oz each), 1/4 cup capers, rinsed throughly, 6 tbs unsalted butter, juice of 1 lemon, sea-salt & cracked black pepper to season fish.
For Sweetly Shawn Carrots; You will need: 3 tbs extra-virgin olive oil, 2 lbs carrots, sliced into 1/2’s or 1/3’s and then cut lengthways, 2 yellow onions, large dice, 5 small cloves garlic, peeled & left whole, 1 tsp brown sugar, 1/4 tsp sea-salt (he used Maldon sea-salt flakes) and freshly cracked black pepper.
* If you want to serve this with rice (we did), put the rice on straight away and cook according to instructions. Keep warm until ready to serve. (Everything should be ready by the time the rice has cooked)*
** For Blood Type A dinner, omit the caper butter. I am on the Blood Type A diet, but I indulged in the buttery capers!**
Sweetly Shawn Carrots
1 – Put big saute pan on medium heat and add the oil. Throw in all of the ingredients except the sugar and cook for about 8 minutes until everything begins to soften and brown.
2 – Add the sugar and cover with lid for 10 minutes. Take lid off and continue to cook until the sugars in the onions and carrots caramelize, and, the carrots are cooked through (total cooking time, about 25-30 minutes ). Stir every now and then to ensure even browning. Keep warm until ready to serve.
Salmon with Caper Butter
1 – Season fish with a sprinkle of salt and pepper. Put big saute pan on medium heat and add oil. Let the oil warm for 2 minutes before adding the fish in an even layer. Cook fish for 4 minutes (do not touch or fiddle with it, or it will stick!). Flip, and do the same with the other side.
2 – The fish should be opaque when cooked. Transfer to a plate and keep warm until ready to serve.
3 – Pour oil out of pan and put back on heat. Add the butter and capers and let the butter melt.
4 – Add the lemon juice and whisk for 2 minutes. Turn off pan, or, turn to lowest setting until ready to serve.
To serve: Put a piece of fish on a warmed plate and heap with a generous portion of capers and butter. Add a side of sweetly carrots and some rice (or salad greens such as baby spinach) to the plate, and voila!
We also indulged in a Bailey’s Hot Chocolate which you can find the recipe for on my blog by typing it into my search box to the right. A perfect way to end a fabulous meal.