Poached Salmon with Salsa Verde
Prep: 10 minutes
Cook: 10 minutes
Makes: 4 servings


INGREDIENTS:
• 1 each onion and rib celery, thinly sliced
• 3 thin slices lemon
• 4 sprigs fresh parsley
• ½ tsp (2 mL) each salt and peppercorns
• 4 skin-on salmon fillets (each 6 oz/175 g)
• Lemon wedges

Salsa Verde:
• ? cup (75 mL) fresh bread crumbs
• 3 Tbsp (45 mL) red wine vinegar
• 1 hard-cooked egg, coarsely chopped
• 1 bunch fresh parsley, stemmed
• 2 Tbsp (25 mL) capers
• 2 anchovy fillets
• 1 clove garlic
• ¼ cup (50 mL) extra-virgin olive oil

METHOD:
1. In wide low pan large enough to hold fish in single layer, bring 3 cups (750 mL) water, onion, celery, lemon, parsley, salt and peppercorns to boil. Cover, reduce heat and simmer for 5 minutes.
2. Add fish; poach just below simmer, covered, just until salmon flakes easily when tested, 5 to 7 minutes. With slotted spatula, transfer fish to plates; remove skin.

 

Salsa Verde
Meanwhile, soak bread crumbs in vinegar for 5 minutes; transfer to food processor. Add egg, parsley, capers, anchovies and garlic; chop finely. With motor running, drizzle in oil and 3 tbsp (50 mL) of the cooking liquid. Serve with salmon. Garnish with lemon wedges.


Lemon Cupcakes with Chocolate Icing
Prep: 15 minutes
Cook: 20 minutes
Makes: 12 cupcakes


INGREDIENTS:
• 1 cup (250 mL) granulated sugar
• 4 tsp (20 mL) grated lemon rind
• ½ cup (125 mL) unsalted butter, softened
• 4 eggs
• 2 Tbsp (25 mL) lemon juice
• ¾ cup (175 mL) sifted cake-and-pastry flour
• ¾ cup (175 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• ¼ tsp (1 mL) baking soda
• Pinch salt
• ½ cup (125 mL) milk

Chocolate icing:
• ½ cup (125 mL) unsalted butter, softened
• 1¼ cups (300 mL) icing sugar
• Pinch salt
• 2 oz (60 g) unsweetened chocolate, melted and cooled
• 2 tsp (10 mL) hot water

METHOD:
1. In small bowl and using fingers, rub sugar with lemon rind until fragrant.
2. In large bowl, beat butter until light and pale, about 2 minutes. Beat in lemon sugar, 1/4 cup (50 mL) at a time and beating for 30 seconds after each, until fully incorporated, about 5 minutes total. Beat in eggs, 1 at a time, beating well after each (mixture will be runny). Beat in lemon juice.
3. In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder, baking soda and salt; sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk (batter will look curdled). Scrape into 12 paper-lined or greased muffin cups.
4. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pans on racks for 10 minutes. Turn out onto racks; let cool completely.
5. Chocolate Icing: In bowl, beat together butter, icing sugar and salt until fluffy; beat in chocolate. Beat in hot water until fluffy. Spread over cupcakes.