A Rainy Night in the City

I have had this apple crumble recipe for awhile now and keep meaning to try it out. The time finally came this weekend when it was cold and rainy here in the city. I had no intentions of leaving my apartment and decided to make a dinner and dessert for BPII and myself. For dinner I made an Asian salmon dish my old roommate used to make. So yummy and so easy to make. I recommend coating the salmon with some oil on both sides before placing in a hot pan. It is such a delicate fish and has stuck to the pan and fallen apart on me many times. Also, if the heat is too high and the skin is brown but the fish is not done yet, just pop it into the oven for 5 minutes. It should be flaky and moist.




KLamp Salmon Recipe

Ingredients

¼ cup honey
¼ cup soy sauce
3 TBL lime juice
2 TBL of water
1 tsp of Dijon
2 tsp of vegetable oil


Directions

• Heat pan to med-high heat and add vegetable oil
• When pan is hot, add salmon and cook for 2-3 minutes on each side until brown
• Very carefully remove salmon from pan and place on a plate and cover with foil
• Combine honey, soy sauce, lime juice, water and Dijon into a bowl and whisk
• Pour mixture into the salmon pan and cook until a glaze like consistency. Be sure to get the browned bits from the pan.
• Pour over salmon and serve 

Now for the crumble. OMG so good. I got this recipe from and old Bon Appetit article. BP II was nice enough to whip up some home made whipped cream for us.


Apple Crumble

Ingredients

Topping
1 1/4 cups all purpose flour
10 tablespoons sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced

Filling
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, diced
2 tablespoons fresh lemon juice
1/2 teaspoon salt
6 Pippin or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored
Lightly sweetened whipped cream

Directions

Topping

• Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.

Filling

• Preheat oven to 375°F. Stir sugar and butter in large skillet over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes. Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish; spread evenly. Sprinkle topping evenly over.
•  Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes. Serve warm with whipped cream.