We were snowed in this weekend, with a view of the mountains outside every window. There were snow shoes sitting by the door, a fire going in the corner of the living room and amazing smells coming from the stove. We experienced the best of Winthrop.
Winthrop is a quaint little western town on the north edge of Washington and the food and coffee there is amazing. We somehow managed to eat and play at the perfect places for four girls from Seattle. The Wesola Polana Diner was playing Bon Iver while we had breakfast with the cross country skiers. When we weren’t wine tasting at the Lost River tasting room, or walking around town, Annie was usually in the kitchen or on the couch reading Nourishing Traditions. Another gal was retreating from the usual five kids she has at home with just one of the (6 month old) twins who came along. Annie’s sister laughed and made jokes. And I was sat at my computer, laughing at the jokes and trying to figure out how to describe this beautiful salmon. I still don’t have the words for it. It was that good.
What you’ll need:
1 filet of salmon
2 Tbsp honey
1 tsp of salt
1/2 tsp of pepper
1/4 cup white wine
1 medium onion
1 bulb of a fennel
- Preheat oven to 375 degrees.
- Make a boat out of foil to fit your salmon on. Stack two sheets (the length of the filet) of tin foil on top of each other. Fold up the sides, folded twice making a 1-inch rim. Do this on all four sides and fold the corners so juices will not leak out. Place the boat on a cookie sheet or sheet pan and put the salmon in it.
- Fan chop onions and fennel bulb (see video for how to “fan chop.”) If you haven’t used fennel before, it’s like an onion that has long stems and has a hint of licorice flavor. We got ours from Freggies and it was fresh and beautiful.
- Brown butter in a saucepan on med-high and throw in chopped fennel and onion. Add a sprinkle of salt, slightly caramelize and turn down to low.
- To make the paste: Put zest of 3 lemons, honey, salt and pepper in a bowl and mix together. Put paste on the top of the salmon filet with a spatula.
- Snuggle the fish (picture below) with caramelized onions and fennel.
- Add 1/4 cup of white wine and 1/4 cup of water to the foil boat. Pop in the oven at 375 degrees for 15 minutes.