|Pan-Seared Salmon with Mustard Shallot Sauce|
There simply aren't enough hours in the day.
I'm sure that I'm not alone in thinking that. And I know that I am blessed--my days are filled with so many fabulous things. I shouldn't complain.
Today, brings week 2 of my mentoring program, the Young Storytellers Foundation. It's a fabulous program where we go into low income schools and work with kids over the course of a few weeks to write short screenplays. Then, at the end of the program, we have a "Big Show" where real actors come to our school and perform the kids' work. Last year, Jeremy Piven did my school's show, and from what I hear, it was epic. Hopefully, he'll be back again this year.
Today, I get my mentee assignment! They're a fabulous bunch of kids--bright-eyed, easily excitable, eager to learn. It gives me so much hope for the future.
My only typical regret is that I wish I had more uninterrupted hours for writing. I'm sure every writer feels this way. I'm knee-deep into my new book (young adult, science fiction--quite a departure from my first novel, which is currently on submission to publishers via my fab agent). And it's finally starting to come to life in my head and on the page. The characters are beginning to become real.
The solution is to get up much, much earlier, I think. Now, I have never been a morning person. Not even close. I don't wake up, whistling and waving hello to hummingbirds. The Adorable Monster does (well, more like he barks at dogs that walk by our house). And it's not like I get up that late.
But very early. Painfully early. Before the sun has risen. Before the fog has lifted. Before most sane people rise from their beds.
That's what it's going to take.
Now if only I could start going to bed earlier. Sigh.
Time for food! This is a great recipe that I made this week for Pan-Seared Salmon with Mustard Shallot Sauce. It's quick and easy to make, healthy, and looks far more impressive, as if you've slaved over the stove for hours. The salmon and the sauce are cooked in the same pan, making clean up a breeze.
The sauce is a simple reduction made from shallots, mustard, and white whine. That's it. But it's oh so tasty--tangy and spicy and rich.
I served it over wilted spinach, but it would go great with any sauteed greens or other vegetable of your choice.
Pan-Seared Salmon with Mustard Shallot Sauce
Serves 2 people
Cooking time: about 20 minutes
Dairy and gluten-free
- 2 salmon fillets (4 ounces)
- 2 tablespoons grapeseed oil
- 1 tablespoon whole grain mustard
- 1 shallot, peeled and finely chopped
- 1/2 cup dry white wine
- salt and freshly ground pepper
- 2 tablespoons parsley, chopped
- Heat the grapeseed oil over high heat. Meanwhile, season the salmon with salt and pepper on both sides.
- Add the salmon and reduce heat to medium. Cook, turning once, until the outside is crispy and nicely seared and the inside is cooked to desired doneness (I prefer my salmon a little bit medium rare).
- Remove from the pan and set aside.
- Pour off all but one tablespoon of oil from the pan. Add the shallots, and saute for two minutes, until beginning to soften.
- Add the white wine and mustard, stirring to deglaze the pan. Simmer for a few minutes, until reduced in half. Taste and check seasoning, adding salt and pepper as necessary.
- To serve, place a piece of salmon on a plate and spoon the sauce over the top. Finish with a little chopped parsley and freshly ground pepper. Enjoy!
Source for Ingredients
- salmon and shallots from the West Hollywood Farmers Market
- whole grain mustard from Whole Foods
- white wine and grapeseed oil from Trader Joe's