This preparation of spoon meat is extremely easy and delicious.
- 1 pound salmon spoon meat (or just boneless cubes of salmon if you don’t have access to spoon meat)
- 1 organic onion, peeled and thinly sliced
- 1 T olive oil
- 1/2 C wine (I used some leftover Chiaretto)
- 1/3 C butter
- 1 C organic heavy cream
- 1/2 C grated Parmigiano-Reggiano
- fresh thyme leaves
- freshly ground salt and pepper, to taste
- fresh parsley for garnish
- Gnocci or Pasta of you choosing
First you need to caramelize your onions. The trick to caramelizing onions: low heat for a long time. Place a tablespoon of olive oil in a flat bottom pan. Add the onions and stir to coat completely with oil. Spread the onions out over the bottom of the pan. Stirring occasionally, the onions will turn from white to clear, then golden and, finally, to a deep caramel brown. It might take 40 to 60 minutes.
When your onions are caramelized, pour in the wine and bring to a simmer. Lay the salmon spoon meat in a single layer and simmer in the wine until cooked through. Remove the cooked salmon and onions from the pan and set aside.
In the same pot, melt your butter in the heavy cream. Stir in the cheese and simmer for 15 minutes until thickened. Stir in the fresh thyme leaves. Season to taste with salt and pepper, as needed. Fold half of the cooked salmon and caramelized onions back into the sauce.
To serve: Cook gnocchi or pasta in a pasta pot of boiling salted water with a splash of olive oil. Add a few to the pot at a time, stirring occasionally. When they float to the surface, they are finished. Lift out with a slotted spoon and drain in colander.
Recipe adapted from Culinary Adventures with Cam.