Tuesday 13th July 2021.
July 13, 2021
Today we welcome back into the studio Katherine Bucktron and on Zoom Ximena Eleta de Sierra. We chat about problems encountered by the acting community with the loss of the use of the Balboa Theatre. Also about the new production coming from Gramo Danse… “ONEIROS” A creation by Ximena Eleta de Sierra (Panama), with Dramaturgy by Diego Fernando Montoya (Colombia), winner of the IBERESCENA 2020-2021 fund and produced by Fundación Gramo Danse. After each performance, there will be a discussion.
Synopsis: ONEIROS, an immersive and multisensory piece, deals with issues that afflict humanity. The desire to escape from reality; the fear of loss of control and maximum loss, death; and the treatment and mistreatment of women, a topic that pricks a very deep vein, are addressed in this multidisciplinary and poetic work through the dreams of a woman. Vertical dance is amalgamated with audiovisual resources, electronic sound, lighting and poetry to transport us on this dreamlike journey.
Feisty Foodie Sara is back in the last hour and this week Salmon is the headliner. Salmon is a Canadian staple that has lots of preparations! Since Salmon is widely available in Panama, I’m going to discuss 2 of my favourite preparations for the delicious and healthy fish plus 2 simple sauces!
Although most of the salmon you get in Panama is from Chile (or sometimes Norway) and not usually from Canada, it doesn’t mean you shouldn’t add more of this healthy and versatile protein to your diet! It lends itself to many different types of preparation, from pan frying to baking, and grilling to en papillote! Here’s are a few ways how you and our listeners could prepare your next salmon dish at home. Oven Baked Maple-Mustard Salmon and Perfected seared simple salmon plus 2 simple sauces to pair with it, Lemon Caper Butter Sauce and Creamy Dill Sauce.
Maple-Mustard Roasted Samlon
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons fresh cilantro, finely chopped
2 teaspoons pure maple syrup
4 5-oz skinless center-cut salmon fillets
Kosher salt and freshly ground black pepper
Directions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Mix together the mustards, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet. Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.
Note: If you don’t like cilantro, you can substitute parsley or dill.
This recipe is 15 minutes from start to finish!
6 oz Salmon fillets, boneless, skin-on, evenly cut
Fresh black pepper
Start off patting the salmon dry with a paper towel and season well with kosher salt and fresh black pepper. Heat olive oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates that lovely, flavorful, golden crust that makes this dish restaurant-worthy. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.
Lemon caper butter sauce
2 teaspoons capers, drained and rinsed (chop if large)
4 tablespoons unsalted butter
1 small clove garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 to 2 teaspoons fresh parsley, chopped
Melt the butter in a small skillet or sauté pan over low heat. Add the minced garlic, lemon juice, lemon zest, and capers. Bring to a simmer and continue cooking over low heat for about 30 seconds. Add the chopped fresh parsley; stir and remove from the heat. Drizzle warm sauce over salmon.
Note: This sauce also Works with turkey, chicken or other fish.
Creamy Dill Sauce
3/4 cup sour cream
2 tsp Dijon or hot English mustard
1 small garlic clove, minced (or 1/2 tsp garlic powder)
2-3 tbsp fresh dill, finely chopped
1 tsp lemon zest
1 – 2 tbsp lemon juice
1/2 tsp white sugar
2 tsp olive oil
Mix all ingredients in a bowl and set aside for 20 minutes so all the flavours can meld together. Optional: If sauce is too thick, thin with 1-2 tsp of milk. Serve with hot salmon