Wine and Butter Poached Salmon - Sunday Night

Well everyone, I am back to cooking on a regular basis (although Saturday night J had a "playdate" that included dinner - pizza of course!).

But more to the point, there will be lots of recipes coming up as Jay and I try to empty our freezer and pantry before Passover.

Usually there is a leftover bottle of Kosher for Passover ketchup that we haven't quite finished - matzo meal, etc. that we need to get rid of. Last year, Jay decided to purchase 300 tortillas from Costco "because it was a good price" - 3 weeks before the holiday.

Belive it or not - he actually ate all of those tortillas (although I think he threw out some too in the end.)

Anyway, back to last night's dinner. I was in the mood for Salmon, and since my husband will only eat fish if it tastes like chicken, I often just roast the fish. But, I tried something new and he loved it! I also threw together a quick zucchini and pepper ratatoullie, some jasmine rice - Yum!

Wine and Butter Poached Salmon

2 center cut filets of salmon (I used wild caught Sockeye)
1/4 to 1/2 cup white wine (I used a wine that was a combo of sauvignon and chardonney grapes)
2 tsp dried/crushed fennel seeds, thyme, bay leaf, marjoram (I just took a bit of each and crushed it together - you could also use Herbes de Provence - anything that goes well with fish)
2 tbsp olive oil
1 tbsp butter (best you can buy) plus 2 thin slices
1 tsp kosher salt
pepper to taste

1. Heat 1 1/2 tbsp oil in pan
2. Put salmon skin side down in oil - sprinkle 1 tsp of herbs on top of each filet, along with a bit of salt and pepper, and remaining olive oil.
3. Cook approx. 2-3 minutes and flip filets. - sprinkle with remaining herbs, salt and pepper
4. Cover pan tightly for about 4-5 minutes.
5. Remove cover, add wine and 1 tbsp butter. Continue to cook until sauce reduces and salmon is just done (about 5 minutes or so, depending on thickness of filets). Taste sauce and add salt/pepper if necessary.
6. Remove from pan and plate - put one thin slice of butter on each filet and spoon some of the sauce on top of the filets so it melts the butter.
7. Enjoy!

Zucchini, Pepper and Red Onion "Ratatoulie" (Developed when I found some "old" zucchini and one orange pepper that J made me buy because he liked the color in the cooling bin while looking for an apple)

3 small zucchini
1 orange pepper (or red, yellow - I don't particularly like green pepper)
1/2 red onion
2 tbsp olive oil
kosher salt and pepper to taste

1. Dice all the veggies into about 1/4 inch dice - so they are about the same size.
2. Heat the olive oil in a pan and add in the red onion.
3. Cook until translucent and browning a bit - add some salt and pepper then the peppers and cook until starting to brown.
4. Add the zucchini and cook until zucchini is still "al dente" - but cooked through.
5. Check for seasoning and serve!

Happy eating everyone!