Halibut and Smoked Salmon with Corn and Asparagus
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe was provided by Cindy Hartlin from Oakville,
4 Yellow,vine ripened tomatoes quartered
1/4 c White wine
1 c Extra virgin olive oil
Salt and pepper
and asparagus salsa:
2 ears corn
1 tb Vegetable oil
12 Stalks asparagus,sliced into 1/4 inch pieces
1 Red pepper, finely diced
1 Yellow pepper, finely diced
1/2 ts Minced garlic
2 tb Small capers
1 Bunch green onions, chopped
1 c Fresh basil leaves
3 tb Extra virgin olive oil
Freshly ground black pepper
2 md Yukon Gold potatoes, peeled
8 Slices smoked salmon
4 (6 to 7 oz) center cut halibut filets
1 ts Minced garlic
2 tb Extra virgin olive oil
Freshly ground black pepper
prepare coulis, place all ingredients in blender.
and strain through fine mesh strainer.
Can be made up to 3 days in advance.
make salsa, slice off corn kernels with a sharp knife.
a frying pan over medium high heat.
hot, add corn and saute without oil until lightly
browned, about 3 minutes. Place in bowl.
vegetable oil to pan along with asparagus, pepper,
garlic and capers.
until fragrant, about 2 more minutes.
to bowl and cool, about 15 minutes.
cool, stir in green onions, basil, olive oil and pepper.
potatoes in boiling water until crisp-tender, about
12 to 15 minutes.
cool enough to handle, slice into 1/4 inch thick slices.
a baking sheet with parchment paper.
potato slices slightly overlapping to make 4 bases
for the fish. Each "base" will need 2 or
3 slices depending on the size of the potato.
each "base" with a slice of smoked salmon.
halibut with garlic and olive oil.
Season with pepper and place over smoked salmon.
with second slice of smoked salmon. (Can be prepared
up to 6 hours ahead and refrigerated.)
Bake for 15 - 20 minutes in top third of oven.
potatoes start to brown too quickly drizzle bottom
of pan with white wine or water to create steam.
is ready when it just starts to flake when gently
poked with fork.
halibut to plates and top with salsa.
coulis on plate around halibut.
Source: Autumn in Ontario's Wine Country