These Are a Few of Our Favorite Things with Aliza Green

Aliza Green is back with us this week to continue talking about her career in the world of food. Get Aliza’s Salmone in Saor allla Veneziana recipe below!

Aliza’s links:

Website: https://alizagreen.com

Facebook: https://www.facebook.com/aliza.green

LinkedIn: https://www.linkedin.com/in/alizagreen/

Instagram: https://www.instagram.com/chefalizagreen/

Twitter: https://twitter.com/chefalizagreen

YouTube: https://www.youtube.com/channel/UCRERAR_3YZedWqmEJ1Jk0GA

Books: https://www.amazon.com/Aliza-Green/e/B001HCUB4U/ref=dp_byline_cont_pop_book_1

 

Salmone in Saor alla Veneziana

Venetian-Style Salmon in Sweet and Sour Sauce

Makes 8 appetizer servings

 

2½ lbs wild salmon fillet, cut crosswise into ½-inch thick slices

Kosher salt and freshly ground black pepper to taste

½ cup potato starch or cornstarch (for dusting)

½ cup extra virgin olive oil, divided

1 red onion, thinly sliced

¼ cup cider vinegar

2 Tbsp raw sugar

¼ cup Zante currants, soaked in warm water to cover until soft, about 15 minutes

2 tsp finely chopped rosemary

½ cup pine nuts, lightly toasted in a 275­ºF oven for 8 minutes

2 Tbsp chopped parsley

Sprinkle salmon on both sides with salt and pepper. Heat about half the olive oil in a large, heavy skillet. Meanwhile, dust salmon on both sides with starch; shake off any excess.
Add salmon to pan without crowding, working in batches if necessary. Cook over medium heat 2-3 minutes or until lightly browned at the edges. Using a spatula, carefully flip salmon over and cook 1 minute or until barely firm. Remove from pan and arrange on a serving platter.
Add remaining olive oil and onions to pan and sauté until crisp-tender. Drain currants and add to pan along with vinegar, sugar, and rosemary. Add salt and pepper to taste. Cook 2-3 minutes or until liquid becomes syrupy. At the last minute, add pine nuts, tossing to combine. Pour mixture evenly over salmon. Sprinkle with parsley.
Cover and refrigerate overnight or up to 2 days, allowing fish to come up to room temperature before serving.

 

 

 

 

Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.

 

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