The Sexy Forever Recipe Bible (89 page)

Lower the heat so the liquid is barely at a simmer. Steam the salmon for about 1½ hours, checking periodically that there is enough liquid in the pan. If necessary, add more wine. The salmon is cooked when a meat thermometer registers 150°F. Remove the rack from the poacher and place the fish on a serving platter. Quickly remove the skin from the top of the fish.

Reduce the pan juices over high heat until about 1 cup of thickened sauce remains. Spoon the delicious ginger-wine sauce over the fish. Garnish the platter with fresh herbs.

SERVES 12

crispy-skinned salmon with roasted garlic aïoli and warm radicchio–shiitake mushroom salad

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

Olive oil

Two 6-ounce salmon fillets, 1½ inches thick, with skin on

Sea salt and freshly ground black pepper

6 fresh shiitake mushrooms, stemmed and julienned

½ head radicchio

1 cup arugula, loosely packed

1 cup
Roasted Garlic Aïoli

Preheat the oven to 350°F.

Drizzle the olive oil over the salmon and season with salt and pepper. Heat a sauté pan on high, then add about 2 tablespoons olive oil. Add the salmon fillets and sear on each side for about 3 minutes. Place onto a serving dish and set aside to keep warm.

Add the mushrooms to the pan and toss over medium heat until crusty, about 5 minutes. Add the radicchio and arugula, and toss quickly for 15 seconds, or until just wilted. Season with salt and pepper.

Place the warm salad beside the salmon, then spoon the aïoli over the top of the fish. Serve immediately.

SERVES 2

roasted garlic aïoli

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 head garlic

1 large egg

1 large egg yolk

1 tablespoon Dijon mustard

Juice from ½ lemon

1 cup light olive oil

Preheat the oven to 350°F.

Place the garlic in a baking dish and roast for about 45 minutes. Squeeze the garlic cloves from their skin and place into a blender or food processor with the egg, egg yolk, mustard, and lemon juice. Puree until smooth. Add the oil in a slow drizzle until the aïoli emulsifies. Store in an airtight container in the refrigerator for up to 1 week.

MAKES 1 CUP

crispy mesquite salmon

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

One 2-pound fresh salmon or trout fillet, skin attached

1 cup cream

1 tablespoon black peppercorns

1 tablespoon green peppercorns

1 teaspoon coriander seeds

1 teaspoon dill seed

Sea salt and freshly ground black pepper

2 tablespoons mayonnaise

1 teaspoon dried dill weed

2 lemons, quartered

2 limes, quartered

Heat the grill to medium high. If you are using a gas grill, buy some mesquite chips and soak them in water for a few hours. Before you light the grill, place the chips around the briquettes.

Soak the fish in the cream for approximately 30 minutes. Meanwhile, crack the peppercorns and seeds using the bottom of a heavy skillet. Combine them with 2 teaspoons salt.

Remove the fish from the cream. Spread half the mayonnaise on the skin of the fish. Season with salt and pepper. Turn the fish over, exposing the flesh side. Spread the remaining mayonnaise over the flesh and sprinkle with the dill weed. Rub the seasonings into the flesh. All the flesh should be covered with the mayonnaise and seasonings.

Place the fish on the hot grill, seasoning side down. Cook for 5 to 7 minutes. Turn over with a spatula and grill the other side for an additional 7 minutes, or until the fish flakes when you touch it with a fork. (If you don’t have a grill, cook it under the broiler.)

Remove the fish from the grill and place it on a platter, surrounded by lemon and lime wedges.

SERVES 4

broiled sea bass with candied tomatoes and seared escarole

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2