Okay, so we actually ate this on Thursday night, but as I mentioned, our computer died and we had to replace it before I could unload photos and write this up.
I rarely follow recipes to the letter, but when it comes to Marcella Hazan’s dishes, I always do. I spotted her recipe for marinated fish with salmoriglio sauce in the September issue of Food and Wine, and I knew I wanted to try it. This sauce is traditionally served with swordfish, but Marcella mentions in the recipe notes that it works well with other fish, too. I had already pulled a couple of Copper River sockeye salmon fillets out of the freezer to thaw, so I used those, and they worked beautifully. If you’re looking for a super easy way to dress up a simple piece of fish, definitely give this a try – the sauce is a breeze to prepare, and it’s delicious.
{ 3 comments… read them below or add one }
Oh, yum. I’ve had my eye on that recipe, too, but haven’t found any fish worthy of it yet. Looks like you’ve found another perfect school-night meal.
And I love your diptych! Have been thinking about working on some myself after seeing Matt Armendariz’s portfolio — so inspirational.
if one didn’t have a mini food processor – what’d be the best way to do the sauce?
looks amazing – as usual. i think i might try this with a white fleshed fish like halibut.
Amy – thanks! We definitely give this recipe two hearty thumbs up – try it!
Claudia – I think probably the best way to do it would be with a whisk? You might have to get pretty aggressive with it, because the butter needs to really blend in with the other ingredients to get that creamy texture. Actually, a blender might work, too…