I know, the traditional comfort foods are usually what you think of when you truly want a little comfort from the big ol’ bad world we live in. Traditional comfort foods meaning lots of buttery or fried refined carbs, fried and breaded meats and maybe throw in a starchy vegetable, i.e. corn. Do I have that right? I invite you to try this recipe as a possible surprisingly pleasing new kind of comfort food. It has all the mouthfeel of a comfort food but it has the added benefit of being super healthy too. All I know is my husband (see Super Foods, Super Plate, Super Tasty!) ate this for dinner, put away the extra helping and then woke up early to eat it for breakfast. That was a first in our house!
SEARED CRISPY SALMON WITH A WHITE WINE AND SHALLOT SAUCE ON A MEDLEY OF SAVORY BRUSSELS SPROUTS, SLOW-FRIED SHALLOTS AND FREEKAH
I. Freekah Base
2½ cups vegetable stock (or chicken stock)
1 cup Freekah
1 T. extra virgin olive oil
1 red pepper-small dice
½ medium onion-small dice
2 garlic cloves
- Bring broth and Freekah to a boil. Lower the heat and put the lid on, let it simmer for 10-15 minutes, stirring occasionally (make sure all liquid is absorbed).
- Saute onion and garlic in olive oil. Add red pepper. Saute until soft.
- Add Aniseed and sauté for another 2 minutes.
- Add Freekah. Saute for another 5 minutes.
II. Shredded Brussels Sprouts With Slow Fried Shallots
½ cup + 2T extra virgin olive oil
1 cup thinly sliced shallots, separated into rings
¾ tsp. kosher salt
2 lbs. Brussels sprouts, trimmed and thinly sliced (about 8 cups)
½ tsp. freshly ground black pepper
2 T. fresh lemon juice
- Heat a small, heavy skillet over medium heat. Add ½ cup oil; heat until oil is shimmering and oil bubbles around a shallot piece that’s dropped in.
- Add shallots to pan; slow-fry 10 minutes or until browned and crispy, stirring occasionally. Remove shallots with a slotted spoon; drain on paper towel. Sprinkle shallots with 1/8 tsp. of salt
- Heat a large nonstick skillet over medium-high heat. Add remaining 2 T oil; swirl to coat.
- Add brussels sprouts; toss gently to coat. Sprinkle with pepper and remaining salt, sauté 8 minutes or until lightly browned on edges. Reduce heat tolow; cook 2 minutes to until tender. Stir in lemon juice; sprinkle with shallots.
† Shredded Brussels Sprouts with Slow Fried Shallots were from adapted from Cooking Light
III. Wild-Caught Salmon
1 lb. salmon fillets- 4: 4 oz. pieces with skin on
½ tsp. kosher salt
¼ tsp. pepper
1 tsp. oil
- Preheat oven to 425 degrees.
- Sprinkle tops of salmon fillets with kosher salt and pepper.
- Heat a large cast-iron skillet over medium heat until a drop of water evaporates quickly with dropped on it.
- Add oil to a pan; swirl to coat.
- Add salmon fillets, skin side down; cook, without turning for 3 minutes. Place pan in over (salmon should be skin side down); cook 7 minutes or until a thermometer registers 130 degrees and salmon is still medium-rare within.
IV. White Wine Shallot Pan Sauce
2 tsp. olive oil
1 large shallot
2 garlic cloves
½ cup dry white wine**
¾ cup chicken broth
3 T. grass-fed butter
1 tsp. fresh thyme
¼ tsp. white wine vinegar
salt and pepper
** Sauvignon Blanc or Dry Vermouth work best.
- Saute shallot and garlic in olive oil. Stir frequently until softened.
- Add wine and simmer rapidly, until liquid is reduced to a glaze (about 30 seconds).
- Stir in broth and simmer until reduced to 1/3 cup (4-6 minutes).
- Take off the heat and whisk in butter.
- Stir in thyme and vinegar.
- Season with salt.
† White Wine Sauce Adapted from Cook’s Illustrated.
- Put a serving a freekah on the plate in a smll circle in the middle of the plate.
- Put a small serving of brussels sprouts on top. Top that with a sprinkling of fried shallots.
- Lay the salmon fillet on top (skin side up).
- Ladle a small amount of white wine pan gravy on the fillet.