Cioppino Over Bruschetta
Prepare 4—6 slices Bruschetta by toasting both sides of the bread carefully, then rubbing all over with garlic, then drizzling on good quality olive oil.
Place in large shallow bowls. Serve Cioppino over the toasted bread.
Salmon and Sweet Potato Fritata
2 tablespoons olive oil
2 large sweet potatoes, peeled and grated (3 cups)
1 small onion, chopped (1 cup)
1 pound skinless salmon fillet, cut into ½“ cubes
6 eggs
¼ cup milk
2 cups Swiss cheese, diced (8 ounces)
1/4 cup fresh tarragon leaves
1 teaspoon kosher salt
Freshly ground pepper
Heat oven to 375 F. In a deep 8- to 10-inch oven- proof skillet, heat the oil over moderately high heat. Add the sweet potatoes and onion and cook, stirring, until tender, about 5 minutes. Add the fish, stirring, for 5 minutes or until cooked through. Remove the skillet from heat.
Whisk together the eggs, milk, cheese, tarragon, salt, and a few grinds of pepper and add to the skillet. Stir. Bake in the upper third of the oven for 20 minutes or until set. Transfer the frittata to a plate; cut into wedges.
Chili-Rubbed Salmon
1½ tbsp chili powder
1/2 tsp dried oregano
1/4 tsp kosher salt
1½ pounds skinless salmon fillet (4 pieces)
1 tbsp olive oil
In a bowl, combine the chili powder, oregano, and salt. Pat the spices on the fish. Heat the oil in a large nonstick skillet over medium heat. Cook 5 minutes per side. (Reduce the heat if the spices begin to turn black.) Divide the fish among 4 plates.
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