recipe-book/recipes/SalmonGnocchi.tex

\recipe[]{Salmon \& Gnocchi}[]
\serves{\textcolor{red}{??}}
\preptime{\textcolor{red}{??}}
\cooktime{\textcolor{red}{??}}
%\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
%\dishother{\glutenfree} %  if you need more than one of the dish types? puts it in the other corner

\begin{step}   %  TL=teaspoon, EL=Tablespoon
	4 $\times$ \cutext{4--5}{oz} (\cunum{120--150}{g}) boneless, skinless salmon fillets brought to room temp
	\cutext{1}{TL} smoked paprika
	\cutext{1}{TL} dried oregano
	\cutext{3/4}{TL} garlic powder
	\cutext{1/2}{TL} salt
	\cutext{1/4}{TL} black pepper
	\cutext{1/8}{TL} cayenne pepper
\method
	Combine the seasoning, then evenly sprinkle over both sides of the fillets.
\end{step}

\begin{step}   
	\cutext{1/2}{EL} olive oil
	\vspace{0.75em}
\method
	Heat oil in a large pan over medium-high heat then add the salmon fillets. Fry for 3 minutes until lightly charred and crisp on the bottom, then carefully flip and fry them for 2 minutes.
\end{step}

\begin{step}
	\cutext{1}{EL} unsalted butter
	\vspace{0.75em}
\method
	Add the butter and baste fillets for 1 more minute, or until it's just about cooked through and lightly charred on both sides. The salmon will lightly blacken from the seasoning, but you don't want to burn, so lower the temp slightly if you need to at any time throughout. Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
\end{step}

\begin{step}
	2 to 3 Cloves garlic, finely diced 
	\cutext{1/8--1/4}{TL} chili flakes
	\cutext{1}{EL} tomato paste
\method
	Carefully remove the salmon and place on a plate to the side, then lower the heat to low-medium. Add the garlic and chili flakes and fry until the garlic just about starts to color (careful it doesn't burn), then stir in the tomato paste and fry for a minute.  
\end{step}

\begin{step}
	\cutext{1}{cup} (\cunum[cup=ml]{1}{cup}) chicken stock
	\cutext{4}{oz} (\cunum[oz=g]{4}{oz}) cream cheese (at room temp)
	\cutext{4}{oz} (\cunum[oz=g]{4}{oz}) sun dried tomatoes (thinly sliced)
	\cutext{1/4}{cup} freshly grated parmesan
	\cutext{2}{EL} finely diced fresh basil
	\cutext{3}{oz} (\cunum[oz=g]{3}{oz}) baby spinach leaves, chopped
\method
	Pour in the stock then stir in the cream cheese until fully blended. \\\textit{On the side, bring a large pot of salted water to a boil.} Stir in the parmesan, sun dried tomatoes and basil, then stir in the spinach for \cunum{1--2}{min} until it starts to wilt.
\end{step}

\begin{step}
	\cutext{1}{lb} (\cunum[lb=g]{1}{lb}) gnocchi
	\vspace{0.75em}
\method
	Add the gnocchi to the pot of boiling water and cook for 1 minute or until it floats, then use a slotted spoon to transfer it straight into the pan.
	
	Give it a good stir until the sauce thickens and the gnocchi finishes cooking through, adding a splash more of the leftover gnocchi water if needed. Check for seasoning, then serve up and enjoy.
\end{step}