Ten Radically Simple Days of Christmas

16 Dec

photo 2(2)Recipe countdown:  For the next 10 days I will share a main course recipe from Radically Simple: Brilliant Flavors with Breathtaking Ease. After all, it is the time of year where we all crave abundance without the burden. A nice holiday gift? A copy of the book from Amazon. For me, I’d love a fruitcake.

Salmon & Mint in Crispy Grape Leaves
This is an unusual fish dish for this time of the year but it’s one of my favorites. Serve it on a mound of couscous mixed with orzo — a new combo for me.  I invented it this morning!  Add a side dish of tiny roasted Brussels sprouts with a drizzle of walnut oil, sea salt and lemon zest.  What to drink?  Open a great bottle of pinot noir from Oregon or France, depending on your mood. This recipe is easily doubled, or tripled, and so is quite desirable for a holiday menu.

1/2 cup crème fraîche (I love the one from Vermont Creamery)
1 small garlic clove
4 thick salmon fillets, 7 ounces each, skin removed
2 medium bunches fresh mint
8 large grape leaves in brine, rinsed and dried
3 tablespoons olive oil

Preheat the oven to 450 degrees. Mix the crème fraîche with the garlic, pushed through a press. Add salt to taste. Season the fish with salt and pepper. Top each fillet with 6 mint leaves. Wrap each piece of fish tightly in 2 overlapping grape leaves, tucking in the ends as you go. Heat the oil in a large nonstick skillet. Add the packets and cook over high heat until crispy, 2 minutes on each side. Transfer the fish to a rimmed baking sheet and scatter with mint sprigs. Bake 8 minutes, until the fish is just firm. Serve with the crème fraîche and crispy mint. Drizzle with additional oil, if desired. Serves 4

2 Responses to “Ten Radically Simple Days of Christmas”

  1. Barbara L December 19, 2013 at 7:55 am #

    I know it’s almost heresy, in light of how often it appears on menus, but I just don’t like cooked salmon. Would tuna work as a substitute or would the grape leaves overwhelm the flavor? Perhaps Artic Char?

    • Rozanne Gold December 19, 2013 at 10:25 am #

      Yes, tuna would be a great substitute for the salmon, provided you keep it rare to medium-rare. Enjoy!

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