Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
In February we celebrate Valentine’s Day. It’s a busy day for restaurants but if you’re like me I enjoy making a special home cooked meal. I use Atlantic salmon but King or Coho are excellent as well. You can also substitute lightly pounded boneless chicken breast. Pears are very fresh this time of year and with the caramelized onions it’s great combination. I serve this with a rice pilaf or steamed vegetables.
Ingredients
- • 2 Salmon fillets
• Salt & ground black pepper
• 1 Tbsp olive oil, extra virgin
• Caramelized pears and onions
• 1 Cup onion, chopped
• 2 D’anjou pear, chopped or bosc pears
• 3 Tbsp granulated sugar
• 1/2 Cup of water
• 3 Tbsp unsalted butter
Instructions
• Preheat oven to broil.
• Cook salmon skin side up in a large pan until about 1/4 of the bottom turns light pink remove to a
cutting board.
• Pat salmon dry and season with salt and pepper.
• On medium-high heat add oil. Once oil is hot, place salmon fillets in skin side down until it’s still pink in
the middle
• Remove salmon from pan and place in a baking dish. Pour whatever oil is left over on top of the salmon, and place in the oven.
• While the salmon is cooking; using the same pot, on medium heat add in water and butter.
• Broil salmon for 13 minutes.
• Once the butter has melted add in the onions, pears, and sugar.
• Turn heat up to medium-high and cook for 8 minutes or until the onions and pears have turned golden and the water has thickened into a syrup.
• Add the caramelized pears and onions on top of your salmon fillets and serve!
