{"id":852,"date":"2016-11-11T20:42:50","date_gmt":"2016-11-11T20:42:50","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=852"},"modified":"2016-11-11T20:43:48","modified_gmt":"2016-11-11T20:43:48","slug":"wild-king-salmon-with-savory-wipped-cream","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=852","title":{"rendered":"WILD KING SALMON WITH SAVORY WIPPED CREAM"},"content":{"rendered":"<ul>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">One and \u00bd pounds of king salmon fillets, skin<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">off and pin bones removed;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Salt and pepper;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00bd cup heavy cream;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 teaspoons of Dijon mustard;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Pinch of cayenne;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00bd teaspoon of lemon zest;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">One tablespoon of snipped chives;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 tablespoons of butter;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Tarragon leaves for garnish;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Watercress for garnish; and<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Violets, nasturtiums or other edible flower petals for garnish.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong>S<span style=\"color: #000000; font-family: Times New Roman;\">lice salmon diagonally into 6 four-ounce portions about \u00bd to \u00be inches thick (or have your fishmonger slice it). Place on a cutting board or baking sheet and season both sides generously with salt and pepper.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Put the cream in a mixing bowl and beat with a whisk until just barely thickened. Add \u00bc teaspoon of salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don\u2019t let the cream get too stiff. Fold in the chives; taste and adjust seasoning.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Put the butter in a large cast-iron skillet over medium heat. When the butter begins to foam, add the salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Transfer the salmon to a platter or individual plates. Spoon some savory whipped cream over each serving; garnish with tarragon, watercress and flowers, if desired.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One and \u00bd pounds of king salmon fillets, skin off and pin bones removed; Salt and pepper; \u00bd cup heavy cream; 2 teaspoons of Dijon mustard; Pinch of cayenne; \u00bd teaspoon of lemon zest; One tablespoon of snipped chives; 2 &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=852\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[254,160],"class_list":["post-852","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-cream","tag-salmon"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=852"}],"version-history":[{"count":3,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/852\/revisions"}],"predecessor-version":[{"id":855,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/852\/revisions\/855"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}