When I’m Wrong, I Say I’m Wrong…

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I have a con­fes­sion, dear read­ers – I have never been a fan of Rocco DiSpir­ito.  Truth be told, when I would see him come on Top Chef or when­ever, I’d sigh and look away – quite frankly because I bought into the the hype and the b.s. that sur­rounded Rocco.  Too much chat­ter sul­lied my opin­ion.  I should have NEVER let that hap­pen, but I did. 

So, when I caught Rocco’s demo at SOBE this year, I stayed to take some shots for you guys and, of course, to see if this guy was “all that”.    As I told him when I had the plea­sure of chat­ting with him later, when I’m wrong – I say I’m wrong.  Peeps – I was wrong.  Rocco is one heck of a chef, knows his ingre­di­ents, and can teach even the begin­ning cook how to make a killer sauce.  Not to men­tion, in talk­ing with him, he was down to earth, knows his stuff and gives it back as good as he gets it.  He’s sassy and then some.  And, yes, I was wrong about him.  And I admit it. 

I promised him I’d make some of his recipes and try them out, along with get­ting a list of books that he thought I should read.  Life got in the way so I didn’t have much time to really work on break­ing in my spiffy copy of “Rocco Gets Real.”  How­ever, since my dad was vis­it­ing this week, he sug­gested we have salmon for din­ner.  Rather than use my usual go-to recipes, I thought, “Per­haps Rocco has a salmon recipe” and, most def­i­nitely, the man didn’t dis­ap­point.  This recipe was crazy sim­ple and, served over some lightly steamed aspara­gus driz­zled with Meyer Lemon Oil and Sea Salt, oh – my – heav­ens din­ner was divine.  Thanks again, Rocco! 

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Salmon With Mus­tard Crust

Recipe Cour­tesy of Rocco DiSpir­ito, Rocco Gets Real

Ingre­di­ents:

• 4 6 oz. por­tions skin­less salmon fillet
• Salt and Freshly Ground Pepper
• 1 medium red onion, sliced very thin
• 1/3 cup Dijon mustard

Method:

1. Pre­heat broiler on low.  Line a rimmed bak­ing sheet with foil.
2. Sea­son salmon with salt and pep­per; lay on pre­pared bak­ing sheet.
3. Mix onions and mus­tard together. 
4. Divide evenly among the salmon por­tions, spread­ing to cover the sur­face of the fish completely.
5. Broil until salmon is just cooked through and crust is lightly charred, about 8 minutes.

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