Prior to starting this blog, I never gave much thought into what it takes to get a really good picture of food. Let me tell you, it can be quite hard. The more I cook, the more I started paying attention to things like plating, but I am still amazed at how something that can look so amazing in person, can look far from it in a picture.
Of course, I would end up with less than satisfactory pictures for a three part recipe too!!! Don't let the pictures turn you off, this meal was so good, and given how quickly it all came together, I couldn't believe how fancy it seems.
What you'll need:
2 - 8 oz wild caught salmon fillets
Preheat oven to 350 degrees. Wash the salmon, take a knife and spread a layer of Grey Poupon evenly across the fillet (be careful, you can put on too much), sprinkle with bread crumbs. Bake for 20 minutes.
For the salad, combine 2 teaspoons balsamic vinegar, 2 teaspoons extra virgin olive oil, Sea salt and ground black pepper with 2 cups packed baby arugula or mixed salad greens.
For the tart, here's what you'll need:
1/2 cup almonds
3/4 cup all-purpose flour, divided
2 tablespoons unsalted butter, cold, cut into small pieces
3 tablespoons honey
1/3 cup fig spread
3 ounces fresh goat cheese, crumbled
In a food processor, chop the almonds with 1/4 a cup of flour until coarsely chopped, add the remaining flour and butter to the mixture and run the processor again. Pour in the honey, and run for a bit more until lumps begin to form. Scrape down as needed.
Spread the mixture into a 9 in tart pan, freeze for 15 minutes, then bake in an oven at 375 for 12 - 15 minutes. Remove from the oven, spread the fig spread evenly, add the crumbled goat cheese and bake for an additional 8 - 10 minutes. Allow to cools slightly, then serve.
The tart comes together so quickly, it is a nice dish to add to any dinner party, celebration, or just a weekday dinner, it's that easy! Enjoy!