Two-Minute Salmon Scallopini

 

“Dinner will be ready in two minutes!!!”  How many times have I shouted this warning to family passing through my kitchen, foraging in the snack drawer or headed out the door?  Of course, I rarely mean literally two minutes….but this time I do!  These thin slices of marinated fresh salmon cook right on your dinner plate in two minutes flat.  Delicate and meltingly delicious, serve with crusty bread and a big salad of field greens for the quickest entree you will ever encounter.  A brilliant technique and recipe adapted from Abby Mandel in her excellent cookbook, More Taste Than Time.  The late Abby Mandel was a food columnist for the Chicago Tribune and was the founder of the fabulous Lincoln Park Green City Market. (a must-visit for foodies in Chicago May-October)

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3 tablespoons fresh orange juice

2 tablespoons extra virgin olive oil

1 tablespoon dry vermouth

1 tablespoon fresh lemon juice

1 teaspoon soy sauce

1 teaspoon orange (or lemon) zest

1/4 teaspoon salt

10-12 ounces salmon fillets, skinned, cut on the bias as thin as possible, about 1/16 inch (see note below)

minced fresh chives or parsley to garnish

freshly ground black pepper

1.  Preheat oven to 500 degrees 15 minutes before baking.

2.  Mix the orange juice, oil vermouth, lemon juice, soy sauce, orange or lemon zest and salt in a large plastic ziplock bag.  Add the salmon and seal the bag, squeezing out excess air and turning bag to insure that salmon is well coated with the marinade.  Let marinate for 10 minutes.

3.  Arrange the salmon on 2 china dinner plates, covering the entire surface of the plate, except the rim ,, overlapping the fish as little as possible.  Brush lightly with a small amount of the remaining marinade.

4.  Bake just until the surface of the fish lightens in color, about 2 minutes.  Sprinkle with chives or parsley, fresh ground pepper and serve immediately.

Serves 2

note:  Put the raw salmon in the freezer for about 30 minutes until firm but not frozen solid….this will make thin-slicing a breeze (sharp knife necessary too)

note: Most china and ceramic plates can withstand the oven heat for this amount of time, but very fine bone china should be avoided.

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