my modern artefact

My best friend A was over a few nights ago for a girls night in. 

We made hot fudge all afternoon and then for dinner, we prepared a much healthier dish to balance all of the chocolate tasting that goes into preparing the perfect hot fudge.

Salmón a la Sidra
(serves 2)
The recipe has been adapted from The Food of Spain by Vicki Harris

2 tablespoons extra virgin olive oil
2 salmon fillet pieces (6-7 oz each)
1 red onion, diced
12 oz sidra (alcoholic apple cider)
pinch of dried chili powder
12 mussels, debearded and scrubbed
3 tablespoons of finely chopped flat-leaf Italian parsley

Preheat the oven to 350 degrees F. Heat the olive oil in a heavy casserole dish on the stovetop over medium heat. Salt and pepper both sides of the salmon fillet and then sear, skin side up, for about 2 minutes or until light golden in color. Remove the salmon and set aside.

Add the extra virgin olive oil to the casserole dish. Add the onion and saute for about 5 minutes of until softened. Return the salmon, skin side down to the casserole dish and add the cider, chili, mussels and half of the parsley. Season with salt and pepper.Cover and place in the oven for 10 minutes. Remove the salmon and shellfish. Set aside and cover to keep warm. (Leave in any shellfish that have not opened.)

Place the casserole dish back on the stovetop over high heat. Bring to a boil and then reduce to a simmer for 5 minutes, or until the liquid is reduced by half. Discard any shellfish that haven't opened at this stage. Serve the salmon with the sauce and shellfish. Sprinkle with remaining parsley.

[1-4. c. lynn]