It's been over a month since my last posting and I've been feeling very guilty about that. It's not that I'm not trying new salmon recipes, it's just that I don't always remember to take a photo or I put off getting the recipe into the blog.
Naughty. But I hope this delicious recipe I actually tried nearly three weeks ago will make up it. No? Oh well, I tried.
This is a light dish with a colourful, crunchy salsa that I read about in the newspaper (love those food pages!). The recipe is from In The Kitchen with Anna by Anna Olson and I've checked a few other recipes in this book and they look great.
Makes 6 servings.
Red pepper salsa:
12-ounce jar roasted red peppers, drained (I got mine from Ryan at The Markt on Rutherford Road. He makes his own and they are much better than most commercial brands.)
1 cup diced English cucumber
1/2 cup finely diced red onion
2 tablespoons rice wine vinegar
1 teaspoon sugar
Salt and pepper
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
2 teaspoons sesame oil
Sesame salmon
2 tablespoons olive oil
6 tablespoons sesame seeds
Salt and pepper
6 salmon fillets, skin on, about 6 ounces (170 grams) each (three cheers for a record sockeye run.)
Salsa: Finely dice the roasted red peppers and toss with the cucumber, red
onion, rice wine vinegar and sugar in a bowl, and season lightly. Cover and
chill for 30 minutes. Drain off any excess liquid and then stir in the
cilantro, mint and sesame oil. Season to taste and chill until ready to
serve.
For the salmon, preheat the oven to 400 F (200 C). Pour the sesame seeds
onto a plate and season lightly, stirring to mix. Heat a large, ovenproof
saute pan over medium-high heat and add the olive oil. Dip the skinless side
of each salmon portion in the sesame seeds and place the this side down into
the hot pan. Cook for 2 minutes, then flip the salmon portions over.
Immediately place the pan in the oven and cook for 10 to 15 minutes (10 to
medium, 15 for well done.) Serve with the salsa on the side.
Sunday, September 19, 2010
Saturday, August 14, 2010
Smoked salmon tartare appies
Smoked Salmon Tartare on Cucumber Rounds
I have always liked Eric Akis's recipes. They're the ones I would clip out of the Thrifty Foods flyers, for example, or out of the newspaper's food pages. He has a way with food that appeals to me - simple, fresh and heavy on the west coast ingredients.
This Akis recipe for simple Smoked Salmon Tartare on Cucumber Rounds, is a healthier spin on the classic beef tartare and it is from his latest book, Everyone Can Cook for Celebrations (although I got it from the Postmedia News wire service).
You use finely chopped smoked salmon instead of beef and serve it on refreshing slices of cucumber. It's meant as an appetizer but to be honest, I scoffed the lot instead of supper and I'm pretty sure it's one of the healthiest suppers I've had in some time. (OK, I shared a few with Alvaro and one with Pepe the cat . . . who did not care for the cucumber.)
This is definitely going to make it to the table for my next barbecue, potluck or whatever because in my opinion, it's a winner. It also looks kind of sophisticated and it's always fun to fool people into thinking that I'm sophisticated.
Smoked Salmon Tartare on Cucumber Rounds
Makes: 20 pieces
4 ounces (115 g) smoked salmon, finely chopped
3 tablespoons finely chopped red onion
1 tablespoon capers, finely chopped (I rinsed them well first because I'm trying to keep the salt content of my food down)
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
2 teaspoons chopped fresh dill
20 English cucumber slices cut 1/2-inch (12-mm) thick
Place the salmon, onion, capers, oil, lemon juice, mustard, pepper and dill in a bowl and gently mix to combine. Use a small spoon or melon baller to scoop out some of the centre portion of each cucumber slice. Mound 2 teaspoons of the smoked salmon tartare in the centre of each cumber slice and arrange on a serving tray.
Options: These bites can be made several hours in advance; cover and refrigerate until you're ready to serve. Instead of smoked salmon, you can use smoked tuna to make the tartare. You can find smoked tuna, which is usually frozen (thaw before using), at specialty seafood stores and some supermarkets.
The photo is from Akis' book and is by Michael Tourigny.
Monday, August 2, 2010
Maple citrus salmon
I'm never sure when, how or why certain flavour profiles will occur in my mind and create a desire for that flavour. I'm practically one of Pavlov's pups and once the idea is there, it sticks, I drool and there's nothing to do but enjoy.
I once did up some salmon steaks for some friends with something resembling this recipe but it's a decade ago and I'm not sure where the idea came from.
Anyhow, those salmon steaks popped back into my mind and while this time I used noodles with them as we were out of rice (can you imagine!?!) and I hadn't yet bought some more quinoa (Which I'd originally intended to use), nonetheless it turned out fine and I was able to satisfy the craving for this blend of white wine, maple syrup and citrus that had been lingering on my taste buds.
Ingredients
1/4 cup maple syrup
4 cloves garlic, minced
Ground black pepper to taste
Pinch of cayenne
1/2 half onion sliced thinly
Tbsp of lemon juice
3 tbsp of cream or milk
1 pound salmon fillets with skin on
Some oil for frying pan
Directions
If serving with rice, start the rice first as this dish doesn't take much time. If using noodles - say fettucini - begin at the same time by tossing a couple of handfuls into a pot of boiling water.
By the time your wine-syrup sauce has reduced, it will be time to strain your noodles.
In a small bowl, mix the maple syrup, wine, lemon juice, cayenne and black
pepper.
Lightly fry the salmon pieces over fairly high heat to get a bit of crispiness on each side ... less than a minute per side should do it.
Remove salmon and now fry your onions and garlic in the pan, turning the heat down to medium. When they start to go golden, pour in the wine-syrup mixture and cook for about 10 minutes to reduce the liquid down. After a couple of minutes add the cream or milk and whisk well to blend thoroughly. Put the salmon pieces back into the liquid and cook over low heat for a few minutes to heat through. Salmon should be flaky when done. When cooking salmon, less is more ... always.
Plate noodles or rice, place a piece of salmon on top and pour over some of the sauce.
This recipe will serve two for a hearty meal or three as a lighter dish, maybe with a side salad or green veg.
I once did up some salmon steaks for some friends with something resembling this recipe but it's a decade ago and I'm not sure where the idea came from.
Anyhow, those salmon steaks popped back into my mind and while this time I used noodles with them as we were out of rice (can you imagine!?!) and I hadn't yet bought some more quinoa (Which I'd originally intended to use), nonetheless it turned out fine and I was able to satisfy the craving for this blend of white wine, maple syrup and citrus that had been lingering on my taste buds.
Ingredients
1/4 cup maple syrup
4 cloves garlic, minced
Ground black pepper to taste
Pinch of cayenne
1/2 half onion sliced thinly
Tbsp of lemon juice
3 tbsp of cream or milk
1 pound salmon fillets with skin on
Some oil for frying pan
Directions
If serving with rice, start the rice first as this dish doesn't take much time. If using noodles - say fettucini - begin at the same time by tossing a couple of handfuls into a pot of boiling water.
By the time your wine-syrup sauce has reduced, it will be time to strain your noodles.
In a small bowl, mix the maple syrup, wine, lemon juice, cayenne and black
pepper.
Lightly fry the salmon pieces over fairly high heat to get a bit of crispiness on each side ... less than a minute per side should do it.
Remove salmon and now fry your onions and garlic in the pan, turning the heat down to medium. When they start to go golden, pour in the wine-syrup mixture and cook for about 10 minutes to reduce the liquid down. After a couple of minutes add the cream or milk and whisk well to blend thoroughly. Put the salmon pieces back into the liquid and cook over low heat for a few minutes to heat through. Salmon should be flaky when done. When cooking salmon, less is more ... always.
Plate noodles or rice, place a piece of salmon on top and pour over some of the sauce.
This recipe will serve two for a hearty meal or three as a lighter dish, maybe with a side salad or green veg.
Saturday, July 17, 2010
Make mine all nice and crispy
I recently read in the paper about the Lee brothers of Charleston, S.C., who run a mail-order food business and write about southern American cuisine. And I discovered their latest cookbook, Simple Fresh Southern (Clarkson Potter, $43), where they have a recipe for broiling salmon with the skin on until it is "blistery and delicious." Well ... what can I say ... crispy skin salmon? I'm sold so I'm sharing with you this recipe and a photo from their book which I hope will inspire you as it did me.
And while I have to admit I had to try a couple of stores to get the buttermilk (I gather it's hard to avoid buttermilk in South Carolina, but not so much so in Nanaimo), it was worth the effort for the refreshing creamy sauce that goes with this simply-prepared salmon.
Now I cooked this the other night when it was distressingly cool for summer, but generally I think this is a recipe more for cooler months when you don't mind having the oven on ... though at least it's not on for too long.
And that crispy salmon skin is delicious I have to say and well worth a little fiddling with the broiler. You could also do it on the BBQ I think and I intend to try just that real soon!
Crispy-skin salmon with buttermilk-mint sauce
Serves 4
Sauce:
1/2 cup (125 mL) chopped, fresh mint
1/2 cup (125 mL) buttermilk
1/2 cup (125 mL) sour cream
1/2 teaspoon (2 mL) kosher or coarse salt
Fish:
3 teaspoons (15 mL) olive oil
1 pound (500 g) thick salmon fillet, skin on
1/2 teaspoon (2 mL) kosher or coarse salt
Freshly ground pepper
Sauce: In a food processor or blender, combine mint, buttermilk, sour cream
and salt and process or blend until thoroughly combined. Transfer to a bowl
and keep cool. Fish: Measure two teaspoons (10 mL) of the oil into a large,
cast-iron frying pan or broiler pan and place it under the broiler so the
bottom of the pan is about five inches (12 cm) from heat source. Turn
broiler on.
While broiler and pan are heating up, score the salmon skin crosswise in
three places to divide the fish into four equal servings. Rub the remaining
teaspoon (5 mL) of oil over the skin of the fish and sprinkle it with the
half-teaspoon (2 mL) salt and pepper to taste.
When the oil in the pan starts to smoke, lay the filet skin side up in the
pan and cook for 51/2 minutes, or until the skin is blistery and charred and
the salmon is cooked medium-rare.
Cut fish into four servings and serve skin side up with the sauce.
And while I have to admit I had to try a couple of stores to get the buttermilk (I gather it's hard to avoid buttermilk in South Carolina, but not so much so in Nanaimo), it was worth the effort for the refreshing creamy sauce that goes with this simply-prepared salmon.
Now I cooked this the other night when it was distressingly cool for summer, but generally I think this is a recipe more for cooler months when you don't mind having the oven on ... though at least it's not on for too long.
And that crispy salmon skin is delicious I have to say and well worth a little fiddling with the broiler. You could also do it on the BBQ I think and I intend to try just that real soon!
Crispy-skin salmon with buttermilk-mint sauce
Serves 4
Sauce:
1/2 cup (125 mL) chopped, fresh mint
1/2 cup (125 mL) buttermilk
1/2 cup (125 mL) sour cream
1/2 teaspoon (2 mL) kosher or coarse salt
Fish:
3 teaspoons (15 mL) olive oil
1 pound (500 g) thick salmon fillet, skin on
1/2 teaspoon (2 mL) kosher or coarse salt
Freshly ground pepper
Sauce: In a food processor or blender, combine mint, buttermilk, sour cream
and salt and process or blend until thoroughly combined. Transfer to a bowl
and keep cool. Fish: Measure two teaspoons (10 mL) of the oil into a large,
cast-iron frying pan or broiler pan and place it under the broiler so the
bottom of the pan is about five inches (12 cm) from heat source. Turn
broiler on.
While broiler and pan are heating up, score the salmon skin crosswise in
three places to divide the fish into four equal servings. Rub the remaining
teaspoon (5 mL) of oil over the skin of the fish and sprinkle it with the
half-teaspoon (2 mL) salt and pepper to taste.
When the oil in the pan starts to smoke, lay the filet skin side up in the
pan and cook for 51/2 minutes, or until the skin is blistery and charred and
the salmon is cooked medium-rare.
Cut fish into four servings and serve skin side up with the sauce.
Sunday, July 4, 2010
Quinoa Salmon with cilantro, ginger and spinach
We had our traditional Canada Barbecue on July 1st but since it's based on my husband's Uruguayan parilla (grill) heritage - thus blending our two cultures - there was no salmon on the barbecue. I mean, after all, that would have meant moving over the chimichurri sausages (garlic and parsley flavoured which we bought at The Markt, hand made by Ryan and his talented crew of charcuterieists if such a word exists) and all the short local beef short ribs we bought at Piper's Meats.
Because when Uruguayans grill, it's all about the beef, pork and other red meats so poor old salmon had to take a back seat this time around. However, my sister-in-law Roxanne brought a quite lovely quinoa salad. I'd had bits of quinoa before but it was served as a sort of side-dish, like potatoes but without any real flavour. I was much surprised and impressed therefore at Roxanne's salad with its bits of veggie and lots of yummy flavour. And, since I'd been reading lots about how very nutritious quinoa is (the Quinoa 365 cookbook is on my to-buy list: http://quinoa365.com/whyquinoa.html), I thought this would be a great time to try to make it myself and incorporate salmon for a nutrition-packed meal that, as it turned out, tasted great.
And with all the fresh sockeye swimming its way into the stores these days, hey, it was a natural combination and we're very glad we gave it a try. This recipe is definitely on my list to make again, maybe trying variations on the herbs ... I think the possibilities might just be endless.
And since it's quite a simple dish but looks nice and colourful, I think it would make a great dish to take to potlucks, hot or cold.
Quinoa Salmon with cilantro, ginger and spinach
1/2 cup quinoa
1 cup water
3 teaspoons canola oil
3 big handfuls of fresh baby spinach
2 cloves minced garlic
1 tablespoon coarsely chopped cilantro
1 sockeye salmon fillet (8 ounces/250 grams)
kosher salt
1 teaspoon fresh minced ginger
Preheat oven to 475 degrees F.
Combine the quinoa and the water in a small saucepan, and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until done.
Put 2 teaspoons of oil and the chopped cilantro in a shallow dish. Put the dish in the oven for 5 minutes. While the dish is in the oven, rinse and dry your salmon fillet. Remove any obvious bones, and sprinkle it with the tiniest pinch of kosher salt. When the oil and cilantro are sizzling hot, place the salmon fillet skin side up in the pan, and let it cook for 5 minutes. After 5 minutes, take it out of the oven and peel the skin off (I'd suggest with a pair of tongs, I stupidly tried to get it started with my fingers - ouch!). It should peel off easily, if it doesn't, bung it back in the oven for a couple more minutes, and try again.
Once you've removed the skin, sprinkle it again with a pinch of kosher salt, and the ginger, then flip it over. Bake for 4-5 more minutes, or until its done (flakes easily with a fork).
While the fish is baking, heat the remaining teaspoon of oil in a big frying pan and sautee the garlic for one minute. Add the spinach and toss for 1-2 minutes, or until its good and wilted
Combine the quinoa, salmon, and spinach in a bowl, and enjoy.
Makes about 2 servings
Sunday, June 27, 2010
Summer is spelled s-o-c-k-e-y-e
Grilled fresh summer sockeye
Well, even though Mother Nature is not completely co-operating, it really is summer and to me that has always meant more barbecues. Of course, on the West Coast of Canada, we're blessed with weather mild enough that we can fire up the grill most of the year ... at least as long as you don't mind dashing between house and grill in buckets of rain.
And since barbecued food can be some of the healthiest and tastiest (well, healthiest if you don't char it too much), it's a great way for those who are trying to cut down on some of those pesky calories.
A combination of wanting to feel more summery and the fact the sockeye are now running in huge numbers, it occurred to me that a nice bit of barbecued sockeye might be just the thing I needed this week.
So, off to the fish shop to get a fairly large (about six pounds with head on, the fish seem a little bigger this year than in the past) sockeye. I had them remove the head and gills and scrape for scales just because frankly I was feeling lazy. It's not all that hard to do, but it's slightly mucky work.
There is nothing like fresh sockeye. That bright orange flesh and ocean smell..... yummm.
So I preheated the grill and oiled it down. I had decided to cook without foil because I just like it better that way, but it's a little more work to make sure it doesn't stick and your timing has to be more careful as it can dry out and there is nothing more pathetic than a lovely piece of sockeye cooked to the consistency of jerky.
The thing about this recipe is that it is simple, you really taste the freshness of the fish and that's a flavour that, frankly, doesn't need a lot of additives or fussy sauces.
So here's my recipe for:
Grilled whole sockeye
Yield: 8 Servings
Ingredients
1 whole, dressed sockeye (about 4 1/2 to 5 pounds)
Salt and pepper
2 Tbsp. butter
1/2 medium onion, sliced thinly
1/2 lemon, sliced thinly
A bunch of fresh parsley or cilantro
Olive oil
1 lemon sliced lengthwise into wedges
Rinse salmon and pat dry. Sprinkle inside with salt and pepper and a smear of butter.
Arrange overlapping slices of onion, lemon and plenty of parsley in the cavity.
Brush both sides of the salmon with oil. (Alternately, you can oil the fish and wrap in heavy-duty aluminum foil, seal edges with a double fold. This method means less clean up of the grill and does ensure the fish is very moist, but I like the sizzly crisp skin on the outside and you won't get it with the foil.)
Whole salmon is best cooked using indirect heat which means turning on one burner on your grill but putting the fish on the other side of the grill. Preheat the grill to medium heat. Place the well-oiled fish on the grill. Don't move the fish too soon. It will stick to the grate until the grill marks are seared into the flesh. It should lift off the grill easily then. When the salmon flesh flakes with a fork, it's done. Be sure to remove the salmon just as it reaches the flaking point, or it will begin to dry and toughen. Perfectly done salmon is moist and tender.
Grill whole salmon with indirect medium heat, for 7 minutes per half pound. (Include the weight of your stuffing ingredients when estimating time. But ultimately it's not the clock but the edges of the flesh just turning flaky that determine when it's time to take the fish off the grill.
Let it rest about 10 minutes under a piece of foil before cutting and serving.
Absolutely delicious with lemon wedges and a big tossed salad for a light meal that will fill you with energy and all kinds of good nutrition. Of course, you can also grill some veggies like zucchini strips, asparagus or the like as your side dish to make a meal that feels a bit more substantial.
And best of all, even if it doesn't quite look like summer out there, a big plate of grilled salmon with ensure that you feel like summer inside.
Enjoy.
Well, even though Mother Nature is not completely co-operating, it really is summer and to me that has always meant more barbecues. Of course, on the West Coast of Canada, we're blessed with weather mild enough that we can fire up the grill most of the year ... at least as long as you don't mind dashing between house and grill in buckets of rain.
And since barbecued food can be some of the healthiest and tastiest (well, healthiest if you don't char it too much), it's a great way for those who are trying to cut down on some of those pesky calories.
A combination of wanting to feel more summery and the fact the sockeye are now running in huge numbers, it occurred to me that a nice bit of barbecued sockeye might be just the thing I needed this week.
So, off to the fish shop to get a fairly large (about six pounds with head on, the fish seem a little bigger this year than in the past) sockeye. I had them remove the head and gills and scrape for scales just because frankly I was feeling lazy. It's not all that hard to do, but it's slightly mucky work.
There is nothing like fresh sockeye. That bright orange flesh and ocean smell..... yummm.
So I preheated the grill and oiled it down. I had decided to cook without foil because I just like it better that way, but it's a little more work to make sure it doesn't stick and your timing has to be more careful as it can dry out and there is nothing more pathetic than a lovely piece of sockeye cooked to the consistency of jerky.
The thing about this recipe is that it is simple, you really taste the freshness of the fish and that's a flavour that, frankly, doesn't need a lot of additives or fussy sauces.
So here's my recipe for:
Grilled whole sockeye
Yield: 8 Servings
Ingredients
1 whole, dressed sockeye (about 4 1/2 to 5 pounds)
Salt and pepper
2 Tbsp. butter
1/2 medium onion, sliced thinly
1/2 lemon, sliced thinly
A bunch of fresh parsley or cilantro
Olive oil
1 lemon sliced lengthwise into wedges
Rinse salmon and pat dry. Sprinkle inside with salt and pepper and a smear of butter.
Arrange overlapping slices of onion, lemon and plenty of parsley in the cavity.
Brush both sides of the salmon with oil. (Alternately, you can oil the fish and wrap in heavy-duty aluminum foil, seal edges with a double fold. This method means less clean up of the grill and does ensure the fish is very moist, but I like the sizzly crisp skin on the outside and you won't get it with the foil.)
Whole salmon is best cooked using indirect heat which means turning on one burner on your grill but putting the fish on the other side of the grill. Preheat the grill to medium heat. Place the well-oiled fish on the grill. Don't move the fish too soon. It will stick to the grate until the grill marks are seared into the flesh. It should lift off the grill easily then. When the salmon flesh flakes with a fork, it's done. Be sure to remove the salmon just as it reaches the flaking point, or it will begin to dry and toughen. Perfectly done salmon is moist and tender.
Grill whole salmon with indirect medium heat, for 7 minutes per half pound. (Include the weight of your stuffing ingredients when estimating time. But ultimately it's not the clock but the edges of the flesh just turning flaky that determine when it's time to take the fish off the grill.
Let it rest about 10 minutes under a piece of foil before cutting and serving.
Absolutely delicious with lemon wedges and a big tossed salad for a light meal that will fill you with energy and all kinds of good nutrition. Of course, you can also grill some veggies like zucchini strips, asparagus or the like as your side dish to make a meal that feels a bit more substantial.
And best of all, even if it doesn't quite look like summer out there, a big plate of grilled salmon with ensure that you feel like summer inside.
Enjoy.
Friday, June 11, 2010
Sockeye Salmon Wrap
Well, between needing nutritious lunches at work that won't have me nodding over my keyboard an hour after eating and thinking ahead to the summer (which should be here by now but seems strangely reluctant to actually show up) I got to thinking about sandwiches and other portable foods.
Now I am a big fan of the sandwich in general ... one of humanity's best inventions ever. Take them to work, school, on a picnic or just to chow down on one anytime, I don't think there's a more versatile style of food. Plus, you can make them with virtually anything, to meet any tastes and to any level of nutrition (or bad nutrition ... think bacon strips inside) that your little heart desires.
With this is mind, I share with you a salmon wrap sandwich I got off a tinned seafood site. They suggested tinned salmon of course and that certainly is doable, but the salt levels in tinned salmon are way out of line for anyone watching their blood pressure as I am.
This is a good way to use up any leftovers if you have baked, grilled, fried, poached or whatever a piece of salmon or, as I did, just cook one up to make the sandwiches.
This recipe makes 4 servings.
8 ounces softened light cream cheese
2 Tablespoons fresh chopped chives
1 Tablespoon lemon juice
2 Tablespoons chopped cilantro or you can use 2 teaspoons dried Italian seasoning
2 teaspoon finely chopped red onion
1/2 teaspoon red pepper flakes or cayenne (optional)
4 large (10-inch) whole grain flour tortillas
4 large Romaine or curly lettuce leaves, center ribs removed or equivalent amount of mixed salad greens (about 1 cup to my eye) for even more flavour and nutritious goodness
4 cups chopped or thinly sliced assorted fresh vegetables, such as cucumber, bean sprouts, tomato, celery, or shredded carrots/ broccoli/cabbage ... pretty much whatever you have in your fridge is great
Blend salmon, cream cheese, chives, lemon juice, seasoning, onion and pepper.
On each of the tortillas, divide and spread the salmon-cream cheese mixture to almost the edge. Lay a lettuce leaf or scatter some mixed greens
Roll up the tortillas tightly, tuck in ends envelope-style and slice on the diagonal.
Now just enjoy the crunchy flavourful goodness.
Tuesday, June 1, 2010
Salmon Cakes
I was having some blood tests this past week just to check cholesterol levels and the like (the good news is that all looks good despite the recent bacon-wrapped salmon which I made twice within a 10-day period because they were just darned good) and while I was waiting I was perusing the mags in the lab waiting room.
An old Canadian Living had a recipe for salmon cakes so I scribbled the basics on the back of an envelope in my purse and tried it at home.
The result was really very tasty so I decided to share it. When frying the salmon cakes, it's important to have your oil reasonably hot to get some crispiness on the outside. After all, everything is already cooked so it's just about crust and warming the cake through when you get to the frying stage.
As an experiment, I pressed a couple of the salmon cakes into some panko bread crumbs before frying and it gave a nice crunchy texture to them. Of course if you're counting carbs, adding the panko may not be a good idea, but personally, I would do it again, especially if serving to guests as I really think the rough look and the extra crunch are a positive attribute.
Salmon Cakes
Ingredients
2 large potatoes (about a pound in total)
3 green onions, chopped
Half a bunch (about 1/4 cup chopped fresh coriander
1 Tbsp Dijon mustard
1/4 tsp eash of pepper and salt
1/4 tsp grated lemon rind
1 tsp Lousiana Hot Sauce (more or less depending on your taste: I think the original recipe called for 1/4 tsp. or something but really, that's just not enough for me)
1 egg, beaten (or use the equivalent in egg beaters if cholesterol is a real issue for you)
1/2 pound of salmon
2 Tbsp vegetable oil
Lemon wedges
Tartar sauce (premade or just mix together this super simple recipe I learned a million years ago working in a restaurant that served lots of fish and chips: 1/2 cup of mayonnaise, 1/4 cup dill pickle relish, splash of lemon juice and 1/2 tsp. French's mustard)
Preparation:
The original recipe called for two 213 grm cans of salmon but since canned salmon is ridiculously high in salt and since there's very little work to cooking up a bit of salmon, I decided to go that route.
I just wrapped the salmon in parchment paper, drizzled a little water on it and put it in the oven on 350 degrees F. for 20 minutes. Then set aside to cool.
Peel and cut potatoes in half crosswise. Cover and cook in saucepan of boiling, lightly salted water for 15 to 20 minutes or until tender. Drain.
In large bowl, mash potatoes until smooth; mix in the chopped onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. When that mixture is well blended, gently mix in the beated egg. Flake your salmon up and fold it into the mixture and let cool for 5 minutes.
Here's where it gets fun. Using your hands, shape into eight 3/4-inch thick patties.
In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.
Serve with lemon wedges and a tossed salad for a light meal for four people.
An old Canadian Living had a recipe for salmon cakes so I scribbled the basics on the back of an envelope in my purse and tried it at home.
The result was really very tasty so I decided to share it. When frying the salmon cakes, it's important to have your oil reasonably hot to get some crispiness on the outside. After all, everything is already cooked so it's just about crust and warming the cake through when you get to the frying stage.
As an experiment, I pressed a couple of the salmon cakes into some panko bread crumbs before frying and it gave a nice crunchy texture to them. Of course if you're counting carbs, adding the panko may not be a good idea, but personally, I would do it again, especially if serving to guests as I really think the rough look and the extra crunch are a positive attribute.
Salmon Cakes
Ingredients
2 large potatoes (about a pound in total)
3 green onions, chopped
Half a bunch (about 1/4 cup chopped fresh coriander
1 Tbsp Dijon mustard
1/4 tsp eash of pepper and salt
1/4 tsp grated lemon rind
1 tsp Lousiana Hot Sauce (more or less depending on your taste: I think the original recipe called for 1/4 tsp. or something but really, that's just not enough for me)
1 egg, beaten (or use the equivalent in egg beaters if cholesterol is a real issue for you)
1/2 pound of salmon
2 Tbsp vegetable oil
Lemon wedges
Tartar sauce (premade or just mix together this super simple recipe I learned a million years ago working in a restaurant that served lots of fish and chips: 1/2 cup of mayonnaise, 1/4 cup dill pickle relish, splash of lemon juice and 1/2 tsp. French's mustard)
Preparation:
The original recipe called for two 213 grm cans of salmon but since canned salmon is ridiculously high in salt and since there's very little work to cooking up a bit of salmon, I decided to go that route.
I just wrapped the salmon in parchment paper, drizzled a little water on it and put it in the oven on 350 degrees F. for 20 minutes. Then set aside to cool.
Peel and cut potatoes in half crosswise. Cover and cook in saucepan of boiling, lightly salted water for 15 to 20 minutes or until tender. Drain.
In large bowl, mash potatoes until smooth; mix in the chopped onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. When that mixture is well blended, gently mix in the beated egg. Flake your salmon up and fold it into the mixture and let cool for 5 minutes.
Here's where it gets fun. Using your hands, shape into eight 3/4-inch thick patties.
In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.
Serve with lemon wedges and a tossed salad for a light meal for four people.
Tuesday, May 18, 2010
Salmon rollups
Well, apologies to any readers out there. I'm feeling guilty for not writing anything for a bit but a very, very nasty stomach bug had me out of the running (and completely uninterested in anything to do with food) for a little while there so it took a some time before I could contemplate an actual recipe and then making food (especially fish).
Still and all, here we are again, another week and another salmon recipe. This is one I was thinking about before I got sick and while I have to admit it wasn't quite as successful as I would have liked, it's mostly just a question of tweaking it because, flavour-wise, it definitely worked.
For some reason, I'd been thinking about rolling up thin slices of salmon with a kind of stuffing. Saw Jamie Oliver do something like this but with chicken I think. Then it's wrapped in bacon and sauted.
Now, I know, I know, you're thinking 'bacon?' I mean, if one is aiming at cooking more salmon to be heart healthy, then bacon seems to somewhat undermine that aim.
But now let's get one thing straight here ... we're not talking thick, fatty bacon filled to the brim with chemical smoke and other nasty stuff.
I went to The Markt deli in Nanaimo and owner Ryan sliced me some paper thin (I mean, really, really thin) slices of his naturally cured maple and black pepper bacon that's relatively lean and, because it was cut so thin, crisped up nicely leaving most of the fat behind in the pan. Get yours at any actual butcher shop so you can pick the kind of bacon you want and get it cut as thin as you want. You could also use Parma or prosciutto or something similar or even, I think, one of those turkey bacons. But when I saw that Ryan's was maple flavoured and knowing how well that goes with salmon, well I was sold.
Now the thing I would definitely change about this recipe is that while I tried to slice my salmon fillet piece thin enough, it was still pretty bulky and definitely next time I will flatten it more with a meat mallet. From what I read online (after the fact of course, silly me) you can do that with salmon, you just need to be a bit more gentle than with a chicken breast. Cover the salmon with plastic wrap, and gently pound it until it is quite thin. This will make the salmon more easily rollable and the rolls won't be quite so bulky.
A little refinement is a good thing. I must try it sometime ;0)
So, here's how to make bacon salmon rollups the right way.
I piece salmon fillet, little over one pound, 600 grams.
1/2 cup panko bread crumbs
8 strips ultra thin cut, lean bacon, maple flavoured
1 Tbsp. maple syrup
Splash of white wine (I used Zinfandel because that's what I had)
Blend of fresh or dried herbs, I used thyme, lime thyme and oregano, about 1 tbsp. in total
Four spears fresh asparagus, trimmed to slightly longer than your fillet pieces are wide
Slice salmon into two pieces, then slice lengthwise to make a total of four thin slices. Lay each piece between sheets of plastic wrap and pound gently to flatten and thin out further
In a bowl, blend the bread crumbs and herbs, splash of wine and maple syrup.
Lay out fresh plastic wrap. Lay two slices of bacon on the wrap, lay one piece of salmon on top of the bacon, brush lightly with maple syrup, spread 1/4 of the bread crumb mix. Lay an asparagus spear on the end nearest you with the top peeking 1/2 inch over one side. Using the plastic wrap as an aid, roll up the bacon and salmon around the asparagus spear and affix with a toothpick or two. Repeat for all the bacon and salmon.
Get a non-stick pan medium hot and lay the salmon rollups (minus the plastic wrap I'm sure I don't need to say...) in the pan. Brown lightly on all four sides until bacon is crisp and salmon appears done through to the centre. Should take about 10 minutes in all or slightly less.
Slice the rollups onto the plate and serve with steamed corn and fresh tomatoes tossed in balsamic vinegar, olive oil and more of the same fresh herbs you used in the salmon.
Enjoy!
Still and all, here we are again, another week and another salmon recipe. This is one I was thinking about before I got sick and while I have to admit it wasn't quite as successful as I would have liked, it's mostly just a question of tweaking it because, flavour-wise, it definitely worked.
For some reason, I'd been thinking about rolling up thin slices of salmon with a kind of stuffing. Saw Jamie Oliver do something like this but with chicken I think. Then it's wrapped in bacon and sauted.
Now, I know, I know, you're thinking 'bacon?' I mean, if one is aiming at cooking more salmon to be heart healthy, then bacon seems to somewhat undermine that aim.
But now let's get one thing straight here ... we're not talking thick, fatty bacon filled to the brim with chemical smoke and other nasty stuff.
I went to The Markt deli in Nanaimo and owner Ryan sliced me some paper thin (I mean, really, really thin) slices of his naturally cured maple and black pepper bacon that's relatively lean and, because it was cut so thin, crisped up nicely leaving most of the fat behind in the pan. Get yours at any actual butcher shop so you can pick the kind of bacon you want and get it cut as thin as you want. You could also use Parma or prosciutto or something similar or even, I think, one of those turkey bacons. But when I saw that Ryan's was maple flavoured and knowing how well that goes with salmon, well I was sold.
Now the thing I would definitely change about this recipe is that while I tried to slice my salmon fillet piece thin enough, it was still pretty bulky and definitely next time I will flatten it more with a meat mallet. From what I read online (after the fact of course, silly me) you can do that with salmon, you just need to be a bit more gentle than with a chicken breast. Cover the salmon with plastic wrap, and gently pound it until it is quite thin. This will make the salmon more easily rollable and the rolls won't be quite so bulky.
A little refinement is a good thing. I must try it sometime ;0)
So, here's how to make bacon salmon rollups the right way.
I piece salmon fillet, little over one pound, 600 grams.
1/2 cup panko bread crumbs
8 strips ultra thin cut, lean bacon, maple flavoured
1 Tbsp. maple syrup
Splash of white wine (I used Zinfandel because that's what I had)
Blend of fresh or dried herbs, I used thyme, lime thyme and oregano, about 1 tbsp. in total
Four spears fresh asparagus, trimmed to slightly longer than your fillet pieces are wide
Slice salmon into two pieces, then slice lengthwise to make a total of four thin slices. Lay each piece between sheets of plastic wrap and pound gently to flatten and thin out further
In a bowl, blend the bread crumbs and herbs, splash of wine and maple syrup.
Lay out fresh plastic wrap. Lay two slices of bacon on the wrap, lay one piece of salmon on top of the bacon, brush lightly with maple syrup, spread 1/4 of the bread crumb mix. Lay an asparagus spear on the end nearest you with the top peeking 1/2 inch over one side. Using the plastic wrap as an aid, roll up the bacon and salmon around the asparagus spear and affix with a toothpick or two. Repeat for all the bacon and salmon.
Get a non-stick pan medium hot and lay the salmon rollups (minus the plastic wrap I'm sure I don't need to say...) in the pan. Brown lightly on all four sides until bacon is crisp and salmon appears done through to the centre. Should take about 10 minutes in all or slightly less.
Slice the rollups onto the plate and serve with steamed corn and fresh tomatoes tossed in balsamic vinegar, olive oil and more of the same fresh herbs you used in the salmon.
Enjoy!
Monday, May 3, 2010
Thank you, Bobby Flay
I'm not sure if I've ever seen Food Network chef Bobby Flay actually make a salmon dish (though I'm sure he's whipped up thousands and they're all delicious) but in a roundabout way, he helped me make this dish.
I have been thinking about using mango with salmon for a couple of weeks but wasn't sure what to do .... sauce? pickle? stuffing? All of them have their potential but nothing had quite sold me until I was looking up a Bobby Flay recipe for something else I'd seen him do on TV. While I was on the site, (foodnetwork.ca or .com) I was browsing (as I do and, yes, hours can escape you on that damn site) and I typed in 'mango' and voila, I discovered a dish he does with mango salsa. (http://www.foodnetwork.com/recipes/bobby-flay/grilled-jerk-chicken-with-mango-cilantro-salsa-recipe/index.html) Hmmmmm. So I looked at that recipe and liked what I saw but felt like I would rather have a warm topping for the salmon rather than a cold salsa. OK, so that's not hard ... make a salsa and heat it through, right? I know I'm not the first person to do this, but it was a first for me even thinking about it so I was feeling all Neil Armstrong on the moon about it all.
The only trouble was, I was also thinking about cheese - brie to be precise - because I'd been reading in a couple of places about salmon stuffed with brie. Well, long story short (too late?), I decided to use both ideas (hey, OK, I'm a bit of a glutton about tastes, I know). However, after looking at this recipe (http://allrecipes.com/recipe/salmon-with-mango-and-brie/detail.aspx), I went with topping the salmon with brie instead because, frankly, I wasn't in the mood to do the stuffing bit. And I also radically cut the cooking time from that recipe because I think the times cited in that recipe would result in overcooked salmon ... maybe her fillets were just really thick.
So, here's my salmon with brie and mango salsa that I served with asparagus spears and rice.
Make rice to your taste or noodles or potatoes are probably fine also. (I'm saving space and not giving a recipe for this as I pretty much assume anyone can make a pot of rice.) For the asparagus, I just got some water boiling and once I'd put the salmon into the oven (see below), I popped the spears - with the tough ends cut off - into the water for a couple of minutes.
2 salmon fillet pieces, about 250 grams each, half inch thick, skin and bones removed
brie, sliced thin
olive oil to saute
For salsa
2 mangos, ripe but firm, peeled and diced
1/2 medium red onion, diced
small handful chopped fresh cilantro (maybe 1/4 cup) and a few more leaves for garnish
1 whole habanero pepper or other hot pepper (optional)
3 tbsp. lime juice (took 2 limes which obviously weren't very juicy)
3 tbsp. orange juice (I squeezed 1 medium orange for this)
salt and pepper to taste
Pre-heat oven to 350 degrees F.
Mix your salsa ingredients together in a small sauce pan. Let sit for a minute or two to marry flavours and then put on a medium-low heat. Stir from time to time. Liquids should mostly evaporate. Unless you really like your heat, be very careful not to squish or puncture the habanero pepper.
Brown the salmon pieces quickly in hot oil, in an oven-proof fry pan. About two minutes per side if fine.
Lay a leaf or two of cilantro on top of each piece and then put on a couple of slices of brie cheese to mostly cover the salmon. Cover pan and pop into the oven for about 5 minutes.
While the salmon is in the oven, plate your rice and asparagus, then lay the salmon on top and spoon the hot salsa (after removing the habanero) onto the rice and salmon. Decorate with a sprig or two of fresh cilantro.
Now, one thing I noticed (and you can see the result in the photo) is that the recipe I read said nothing about taking the rind off the brie. Since I sliced my brie very thin (I am, after all, trying to be heart smart in these recipes) it dissolved almost completely around the salmon leaving only the rind lying on top. Well, personally I thought it looked rather pretty, but you might prefer not to have it there. Also, rather than thin slices, you might prefer to put a couple of cubes on, as this might not dissolve quite so fast in the oven. I just scooped the melted brie onto the salmon again.
It tasted absolutely delicious with a nice heat from the habanero but nothing overwhelming. The citrusy mango salsa was perfect with the richness of the salmon and cheese.
This is a dish I will make again and would definitely serve to guests though, in that case, I would certainly remove the cheese rind just for the visuals.
I have been thinking about using mango with salmon for a couple of weeks but wasn't sure what to do .... sauce? pickle? stuffing? All of them have their potential but nothing had quite sold me until I was looking up a Bobby Flay recipe for something else I'd seen him do on TV. While I was on the site, (foodnetwork.ca or .com) I was browsing (as I do and, yes, hours can escape you on that damn site) and I typed in 'mango' and voila, I discovered a dish he does with mango salsa. (http://www.foodnetwork.com/recipes/bobby-flay/grilled-jerk-chicken-with-mango-cilantro-salsa-recipe/index.html) Hmmmmm. So I looked at that recipe and liked what I saw but felt like I would rather have a warm topping for the salmon rather than a cold salsa. OK, so that's not hard ... make a salsa and heat it through, right? I know I'm not the first person to do this, but it was a first for me even thinking about it so I was feeling all Neil Armstrong on the moon about it all.
The only trouble was, I was also thinking about cheese - brie to be precise - because I'd been reading in a couple of places about salmon stuffed with brie. Well, long story short (too late?), I decided to use both ideas (hey, OK, I'm a bit of a glutton about tastes, I know). However, after looking at this recipe (http://allrecipes.com/recipe/salmon-with-mango-and-brie/detail.aspx), I went with topping the salmon with brie instead because, frankly, I wasn't in the mood to do the stuffing bit. And I also radically cut the cooking time from that recipe because I think the times cited in that recipe would result in overcooked salmon ... maybe her fillets were just really thick.
So, here's my salmon with brie and mango salsa that I served with asparagus spears and rice.
Make rice to your taste or noodles or potatoes are probably fine also. (I'm saving space and not giving a recipe for this as I pretty much assume anyone can make a pot of rice.) For the asparagus, I just got some water boiling and once I'd put the salmon into the oven (see below), I popped the spears - with the tough ends cut off - into the water for a couple of minutes.
2 salmon fillet pieces, about 250 grams each, half inch thick, skin and bones removed
brie, sliced thin
olive oil to saute
For salsa
2 mangos, ripe but firm, peeled and diced
1/2 medium red onion, diced
small handful chopped fresh cilantro (maybe 1/4 cup) and a few more leaves for garnish
1 whole habanero pepper or other hot pepper (optional)
3 tbsp. lime juice (took 2 limes which obviously weren't very juicy)
3 tbsp. orange juice (I squeezed 1 medium orange for this)
salt and pepper to taste
Pre-heat oven to 350 degrees F.
Mix your salsa ingredients together in a small sauce pan. Let sit for a minute or two to marry flavours and then put on a medium-low heat. Stir from time to time. Liquids should mostly evaporate. Unless you really like your heat, be very careful not to squish or puncture the habanero pepper.
Brown the salmon pieces quickly in hot oil, in an oven-proof fry pan. About two minutes per side if fine.
Lay a leaf or two of cilantro on top of each piece and then put on a couple of slices of brie cheese to mostly cover the salmon. Cover pan and pop into the oven for about 5 minutes.
While the salmon is in the oven, plate your rice and asparagus, then lay the salmon on top and spoon the hot salsa (after removing the habanero) onto the rice and salmon. Decorate with a sprig or two of fresh cilantro.
Now, one thing I noticed (and you can see the result in the photo) is that the recipe I read said nothing about taking the rind off the brie. Since I sliced my brie very thin (I am, after all, trying to be heart smart in these recipes) it dissolved almost completely around the salmon leaving only the rind lying on top. Well, personally I thought it looked rather pretty, but you might prefer not to have it there. Also, rather than thin slices, you might prefer to put a couple of cubes on, as this might not dissolve quite so fast in the oven. I just scooped the melted brie onto the salmon again.
It tasted absolutely delicious with a nice heat from the habanero but nothing overwhelming. The citrusy mango salsa was perfect with the richness of the salmon and cheese.
This is a dish I will make again and would definitely serve to guests though, in that case, I would certainly remove the cheese rind just for the visuals.
Monday, April 26, 2010
Say it ... chowDAH
Hmmm, yet another one of those weeks where the time speeds by even though at some times - especially at work - the hands of the clock seem to move at a crawl. Then, suddenly, it's the weekend, time to cook salmon, but you've also committed to a trip to another city to see a play and ... well you get the picture.
Still and all, I have done yet another recipe because I'm determined to actually do this every week and no excuses. Well, no feeble excuses anyhow.
I didn't end up doing the mango salmon I've been pondering for the past couple of weeks, and not the stuffed with mascarpone and crab one I almost tried after seeing it Saturday night on a menu at a Victoria pub. (But do expect both of those in coming weeks ... I really thing they will be delish.)
We've spent the last couple of days under gray skies with chilly winds, so, I decided there was only one solution: a nice, big, hot bowl of chowder.
After looking up all kinds of ideas on sites like Recipezaar, Cookstr and the Food Network site, I put together something that fits my tastes ... and didn't require buying a lot of extra things I didn't have on hand.
So here it is:
Creamy Salmon Chowder
1 1/2 tbs. butter
1 largish onion, diced
1 small bulb of fennel, chopped medium fine
1 stick of celery, sliced
1/4 c. flour (whole wheat as that's what we have, but white is actually probably better)
1.5 litres stock. (recipes called for fish, I used vegetable as that's what was in the pantry and there was no way I had time to make stock)
4 medium potatoes, peeled and diced into 1/2 in cubes
1 lb, 450 gms of boneless, skinless salmon
1/4 lb., 100 grams, smoked salmon, wet or dry variety, cut small or shredded if dry type
1 roasted red pepper, chopped into 1 inch pieces
3/4 cup milk (whole might be creamier, we use 1% so that's what I used)
1/2 c. whipping cream
salt and pepper
generous pinch of cayenne or chili flakes
2 tbs. herbs (Most recipes call for dill, I used a blend of oregano, thyme and marjoram from my garden as I'm not a huge dill fan and didn't have any on hand)
Melt butter in a large, heavy-bottomed sauce pan. Add onion, fennel and celery and cook over medium heat until softened, about 6 minutes, stirring from time to time.
Stir in flour, reduce heat to low and cook for three or four minutes, stirring occasionally.
Add fish stock and potatoes plus seasonings, bring to a boil then reduce to simmer, covered until potatoes are tender, about 20 minutes.
Add salmon and and simmer until cooked, about four minutes.
Stir in milk, cream and herbs and smoked salmon bits and cook just until warmed through. Don't boil or the milk may curdle.
Taste to check for seasoning level.
Serve decorated with fennel frond (or dill if you used that for herbs) and enjoy with a big piece of crusty bread and butter.
I really enjoyed this ... wound up having two bowls through the evening and it warmed my cockles and other bits just fine, though I admit I added a little more chili flakes in the second bowl as I was craving the extra zip.
Papi Alvaro is not a big soup fan (I know! How is that possible?) But it means I have lunch for work today and maybe tomorrow too. Yep, it's good enough to eat three days in a row, but maybe that's just me...
I want to try this basic recipe again but plan to change out the fennel for cauliflower, leave out the smoky elements of smoked salmon and roasted red pepper and go with some curry spices instead of the herbs. Not sure, but I think that might be lovely variation.
Still and all, I have done yet another recipe because I'm determined to actually do this every week and no excuses. Well, no feeble excuses anyhow.
I didn't end up doing the mango salmon I've been pondering for the past couple of weeks, and not the stuffed with mascarpone and crab one I almost tried after seeing it Saturday night on a menu at a Victoria pub. (But do expect both of those in coming weeks ... I really thing they will be delish.)
We've spent the last couple of days under gray skies with chilly winds, so, I decided there was only one solution: a nice, big, hot bowl of chowder.
After looking up all kinds of ideas on sites like Recipezaar, Cookstr and the Food Network site, I put together something that fits my tastes ... and didn't require buying a lot of extra things I didn't have on hand.
So here it is:
Creamy Salmon Chowder
1 1/2 tbs. butter
1 largish onion, diced
1 small bulb of fennel, chopped medium fine
1 stick of celery, sliced
1/4 c. flour (whole wheat as that's what we have, but white is actually probably better)
1.5 litres stock. (recipes called for fish, I used vegetable as that's what was in the pantry and there was no way I had time to make stock)
4 medium potatoes, peeled and diced into 1/2 in cubes
1 lb, 450 gms of boneless, skinless salmon
1/4 lb., 100 grams, smoked salmon, wet or dry variety, cut small or shredded if dry type
1 roasted red pepper, chopped into 1 inch pieces
3/4 cup milk (whole might be creamier, we use 1% so that's what I used)
1/2 c. whipping cream
salt and pepper
generous pinch of cayenne or chili flakes
2 tbs. herbs (Most recipes call for dill, I used a blend of oregano, thyme and marjoram from my garden as I'm not a huge dill fan and didn't have any on hand)
Melt butter in a large, heavy-bottomed sauce pan. Add onion, fennel and celery and cook over medium heat until softened, about 6 minutes, stirring from time to time.
Stir in flour, reduce heat to low and cook for three or four minutes, stirring occasionally.
Add fish stock and potatoes plus seasonings, bring to a boil then reduce to simmer, covered until potatoes are tender, about 20 minutes.
Add salmon and and simmer until cooked, about four minutes.
Stir in milk, cream and herbs and smoked salmon bits and cook just until warmed through. Don't boil or the milk may curdle.
Taste to check for seasoning level.
Serve decorated with fennel frond (or dill if you used that for herbs) and enjoy with a big piece of crusty bread and butter.
I really enjoyed this ... wound up having two bowls through the evening and it warmed my cockles and other bits just fine, though I admit I added a little more chili flakes in the second bowl as I was craving the extra zip.
Papi Alvaro is not a big soup fan (I know! How is that possible?) But it means I have lunch for work today and maybe tomorrow too. Yep, it's good enough to eat three days in a row, but maybe that's just me...
I want to try this basic recipe again but plan to change out the fennel for cauliflower, leave out the smoky elements of smoked salmon and roasted red pepper and go with some curry spices instead of the herbs. Not sure, but I think that might be lovely variation.
Monday, April 19, 2010
Sesame salmon stir-fry
All week I had been looking at recipes and I had originally planned something with phyllo and mango salsa and such but Alvaro and I were both feeling like we'd eaten too much heavy stuff in the past couple of days and I was craving lots of veggies so my inspiration was just to create something terribly light and simple this week. A stir-fry seemed the obvious answer.
So I started to root around in the pantry and fridge to see what I had lying around and - boom - sesame paste leaped out at me ... yumm ... what's not to like about sesame?
After a quick jaunt to the shops for some extra veg to stretch out what was in the fridge (a couple of onions and a red and green pepper), I whipped this up.
It's really fast and so delicious. The sweet of sesame with the heat of chili works beautifully together. And with keeping some of the less healthy parts of it in line (like low-salt soya sauce), I think even my cardiologist would approve.
Obviously almost any veggies will do ... total of about 3 cups of veg.
Sesame Salmon Stir-fry
Makes two generous servings
400 grams (nearly a pound) of sockeye salmon, cut into 1-inch squares
1 pkg. (200 grams) fresh udon noodles (or rice, or other noodles to suit your taste)
1/2 large red pepper, diced small
1/2 large green pepper, cut into strips and then each strip in half
1 cup snow peas, rinsed
1 medium sized carrot, scrape, then slice into thin ovals
1 stalk of celery, chopped
1 medium red onion, peeled then sliced into half rounds or diced
1/2 inch fresh ginger grated or chopped fine, or tsp. ginger paste
4 garlic gloves (we love garlic) peeled and sliced
sesame oil
scant tbsp sesame paste
cooking oil
1 tbsp. low-salt soya sauce
1/2-1 tsp. chili flakes
sesame seeds
Mix together sesame paste with tbsp. soya sauce, chili flakes and ginger and set aside. (If you want a bit more sauce, add a tsp. of lemon juice or even just water)
Put a small pan of water on to boil. When boiling, add udon noodles and drain after cooking for about 4 minutes.
Heat 1 tsp. each of sesame oil and cooking oil in sauce pan and lightly sear salmon pieces on each side; about 1 minute per side. (In retrospect, it might have been easier to sear the whole piece and then cut it into chunks, but live and learn). Set aside.
Into hot pan (maybe drizzle in a touch more sesame oil at this time), lightly stir-fry your onion, garlic and carrot. After about 30 seconds, add the other veggies, stir around a few times then add your soya-sesame liquid, stir well. After a minute, add the salmon back in to reheat.
Plate your noodles (bowl is better than plate really) and mound up the salmon and veggies on top. Sprinkle with a few sesame seeds and maybe a pinch for chili flakes if you're in the mood for a little fire (I was).
This satisfied all my cravings for crunchy veg that wasn't a salad (It was gloomy out and I needed something warm) and included the aromatics of garlic, ginger and onion with the heat of chilies that for me is just the best flavour around. Very satisfying.
Salmon was the perfect fish for this. Sockeye, particularly can hold its own with strong flavours.
It all turned out colourful, tasty and fast and also quite healthy. Add to that the alliteration of the name of the recipe and I was a happy camper.
So I started to root around in the pantry and fridge to see what I had lying around and - boom - sesame paste leaped out at me ... yumm ... what's not to like about sesame?
After a quick jaunt to the shops for some extra veg to stretch out what was in the fridge (a couple of onions and a red and green pepper), I whipped this up.
It's really fast and so delicious. The sweet of sesame with the heat of chili works beautifully together. And with keeping some of the less healthy parts of it in line (like low-salt soya sauce), I think even my cardiologist would approve.
Obviously almost any veggies will do ... total of about 3 cups of veg.
Sesame Salmon Stir-fry
Makes two generous servings
400 grams (nearly a pound) of sockeye salmon, cut into 1-inch squares
1 pkg. (200 grams) fresh udon noodles (or rice, or other noodles to suit your taste)
1/2 large red pepper, diced small
1/2 large green pepper, cut into strips and then each strip in half
1 cup snow peas, rinsed
1 medium sized carrot, scrape, then slice into thin ovals
1 stalk of celery, chopped
1 medium red onion, peeled then sliced into half rounds or diced
1/2 inch fresh ginger grated or chopped fine, or tsp. ginger paste
4 garlic gloves (we love garlic) peeled and sliced
sesame oil
scant tbsp sesame paste
cooking oil
1 tbsp. low-salt soya sauce
1/2-1 tsp. chili flakes
sesame seeds
Mix together sesame paste with tbsp. soya sauce, chili flakes and ginger and set aside. (If you want a bit more sauce, add a tsp. of lemon juice or even just water)
Put a small pan of water on to boil. When boiling, add udon noodles and drain after cooking for about 4 minutes.
Heat 1 tsp. each of sesame oil and cooking oil in sauce pan and lightly sear salmon pieces on each side; about 1 minute per side. (In retrospect, it might have been easier to sear the whole piece and then cut it into chunks, but live and learn). Set aside.
Into hot pan (maybe drizzle in a touch more sesame oil at this time), lightly stir-fry your onion, garlic and carrot. After about 30 seconds, add the other veggies, stir around a few times then add your soya-sesame liquid, stir well. After a minute, add the salmon back in to reheat.
Plate your noodles (bowl is better than plate really) and mound up the salmon and veggies on top. Sprinkle with a few sesame seeds and maybe a pinch for chili flakes if you're in the mood for a little fire (I was).
This satisfied all my cravings for crunchy veg that wasn't a salad (It was gloomy out and I needed something warm) and included the aromatics of garlic, ginger and onion with the heat of chilies that for me is just the best flavour around. Very satisfying.
Salmon was the perfect fish for this. Sockeye, particularly can hold its own with strong flavours.
It all turned out colourful, tasty and fast and also quite healthy. Add to that the alliteration of the name of the recipe and I was a happy camper.
Tuesday, April 13, 2010
The first recipe comes together
Well, my aim is to prepare and write about a new salmon recipe every Sunday. It's a laudable aim but then my aim has never been too good.
This week the Sunday was also my birthday - the launch day. But on the Saturday night my lovely husband and I went to a friend's house where a group of us who regularly do special dinners together were treated to a many course French-inspired meal which, when accompanied by way too much wine, laughter and fun that went until the wee small hours ... well let's just say I think I'm now officially too old for all that fun. Sunday, I was not hungover but we didn't stir from our beds until after noon and the rest of the day was pretty quiet. Never mind, I thought as I tucked myself into bed that night. I'll do it all Monday.
Alas, Papi Alvaro is in the midst of a creative burst and spent all Monday in our home office drawing and painting and since that's where the computer is, while I did cook my salmon meal, there was no blogging.
So here we are...
This week my inspiration was a trip a couple of days ago to the Markt Artisan Deli (and no, I did not spell Market wrong... that's how they spell it) here in Nanaimo. As always, it's a sensory delight and, among other things (like their homemade truffle pate.....OMG... so delicious), I bought some of their Serrano ham and some of their roasted red peppers. Plus this time, the owner, Ryan, offered me a small container of some, well, I'll call it roasted red pepper essence to try (delicious, intense flavour... yummmm and I have to find out how they make it).
I didn't know what I'd do with those things, but I felt that particularly the roasted red peppers would go well with salmon because of the lovely smokey taste.
So, after some deep thought (never comes easy that!) I decided to create panko crusted herb salmon en papillote with sauteed spinach, rice and roasted red pepper sauce.
Apart from being a lovely colourful dish, this is very healthy (unless you count the ham) and, I thought, very tasty. Here's how I made it. I have tried to get measurements and times correct although that's not really how I cook, so you will have to forgive a little vagueness. (Also, I'm going to assume you don't need instructions for cooking rice).
I made the items in this order: Put on the rice, made the red pepper sauce, then the salmon and lastly the spinach, reheating the pepper sauce at the same time.
Herbed Salmon in Papillote
About a pound/450 grams of salmon (I used some previously frozen Sockeye that happened to be on sale
3/4 cup of panko bread crumbs
Half an onion, sliced into rings
Sprigs of fresh or dried herbs, chopped. I used fresh thyme, oregano, marjoram and chives as that happens to be what I have growing at the moment. I am sure a lot of different combinations would work well. About a half cup of fresh, quarter cup of dried.
Parchment paper or tin foil
Olive oil
Preheat your oven to 375 F.
Take a sheet of the paper, about twice the size of the salmon piece, fold in half and lay on a tray, opened up to make a bottom and lid.
Lightly brush with oil and lay down your onion slices. Sprinkle about a third of your herbs over that and lay the salmon, skin down, on the herb bed. Sprinkle another third on top and mix the third portion of herbs with your panko and mound that over the top of the salmon, pressing in firmly.
Close the parchment or foil by crimping around the edges to make a fairly air-tight package that leaves a little air space around the fish for steam to collect in to moist cook the fish.
Cook it for about 15 minutes. Our fish was a little thick, so I checked it at 15 and popped it back in for a couple more minutes.
Easy roasted red pepper sauce
Two large pre-roasted red peppers from your local deli if they make their own or from a bottle
1/2 cup liquid - I used a mix of white wine and the roasted red pepper essence, but I think wine alone, water with a splash of lemon or other variations could all taste good.
Add a sprinkle of herbs (whatever echoes what you have used with the salmon)
Whiz up in the blender and pour into a saucepan to heat just before serving.
Sauteed spinach with posh bacon bits
2 paper thin slices of Serrano ham (or Parma or Prosciutto)
4 huge handfuls of fresh spinach (I know, I should have measured more carefully)
Olive oil
Roll your slices of ham lengthwise into tight little rolls and cut into quart-inch pieces
Put into a frying pan (you might want to lightly oil it depending on just how lean or fatty the ham is). Start on a low heat to get some of the fat out of the ham, then turn it up and stir from time to time until the little balls of ham are all crunchy and brown. (Takes about five minutes)
Set aside, and put the spinach into the pan, turning frequently until it's all wilty, then stir the ham bits back in.
To serve, on each plate lay a small bed of rice out and cover with the spinach and bacon. Spread a puddle of your heated up red pepper sauce and lay the salmon in the middle of the sauce. Garnish with a sprig of herbs.
Okay, Alvaro and I ate pretty much all of this food with not a lot left over, but it could certainly serve three less hungry folks or even four if it was one of several courses. It was pretty tasty but here is what I will do differently next time around.
You may have noticed no mention of salt. I'm trying to cut down, but next time I think a tiny sprinkle on the salmon would be a good idea (there's really no point being fanatical about this stuff). Also, for the roasted red pepper sauce, I will add a pinch of brown sugar to enhance the roasted flavour and I might also experiment with a pinch of cayenne or other heat source as I think that would create a slightly bolder flavour. I found with this meal, all the tastes (except the salty ham bits) were subtle. I wanted this so that the salmon would shine, but I think I might have overdone subtle a tad.
So now, I have to start thinking about next week... if nothing else, perusing the web and cookbooks and such for lots of salmon ideas is proving a lot of fun.
If anyone tries this recipe, I'd love to hear how it worked out. Plus ideas for future salmon recipes are always appreciated.
Until next week then ...
Salmon Diva signing off
This week the Sunday was also my birthday - the launch day. But on the Saturday night my lovely husband and I went to a friend's house where a group of us who regularly do special dinners together were treated to a many course French-inspired meal which, when accompanied by way too much wine, laughter and fun that went until the wee small hours ... well let's just say I think I'm now officially too old for all that fun. Sunday, I was not hungover but we didn't stir from our beds until after noon and the rest of the day was pretty quiet. Never mind, I thought as I tucked myself into bed that night. I'll do it all Monday.
Alas, Papi Alvaro is in the midst of a creative burst and spent all Monday in our home office drawing and painting and since that's where the computer is, while I did cook my salmon meal, there was no blogging.
So here we are...
This week my inspiration was a trip a couple of days ago to the Markt Artisan Deli (and no, I did not spell Market wrong... that's how they spell it) here in Nanaimo. As always, it's a sensory delight and, among other things (like their homemade truffle pate.....OMG... so delicious), I bought some of their Serrano ham and some of their roasted red peppers. Plus this time, the owner, Ryan, offered me a small container of some, well, I'll call it roasted red pepper essence to try (delicious, intense flavour... yummmm and I have to find out how they make it).
I didn't know what I'd do with those things, but I felt that particularly the roasted red peppers would go well with salmon because of the lovely smokey taste.
So, after some deep thought (never comes easy that!) I decided to create panko crusted herb salmon en papillote with sauteed spinach, rice and roasted red pepper sauce.
Apart from being a lovely colourful dish, this is very healthy (unless you count the ham) and, I thought, very tasty. Here's how I made it. I have tried to get measurements and times correct although that's not really how I cook, so you will have to forgive a little vagueness. (Also, I'm going to assume you don't need instructions for cooking rice).
I made the items in this order: Put on the rice, made the red pepper sauce, then the salmon and lastly the spinach, reheating the pepper sauce at the same time.
Herbed Salmon in Papillote
About a pound/450 grams of salmon (I used some previously frozen Sockeye that happened to be on sale
3/4 cup of panko bread crumbs
Half an onion, sliced into rings
Sprigs of fresh or dried herbs, chopped. I used fresh thyme, oregano, marjoram and chives as that happens to be what I have growing at the moment. I am sure a lot of different combinations would work well. About a half cup of fresh, quarter cup of dried.
Parchment paper or tin foil
Olive oil
Preheat your oven to 375 F.
Take a sheet of the paper, about twice the size of the salmon piece, fold in half and lay on a tray, opened up to make a bottom and lid.
Lightly brush with oil and lay down your onion slices. Sprinkle about a third of your herbs over that and lay the salmon, skin down, on the herb bed. Sprinkle another third on top and mix the third portion of herbs with your panko and mound that over the top of the salmon, pressing in firmly.
Close the parchment or foil by crimping around the edges to make a fairly air-tight package that leaves a little air space around the fish for steam to collect in to moist cook the fish.
Cook it for about 15 minutes. Our fish was a little thick, so I checked it at 15 and popped it back in for a couple more minutes.
Easy roasted red pepper sauce
Two large pre-roasted red peppers from your local deli if they make their own or from a bottle
1/2 cup liquid - I used a mix of white wine and the roasted red pepper essence, but I think wine alone, water with a splash of lemon or other variations could all taste good.
Add a sprinkle of herbs (whatever echoes what you have used with the salmon)
Whiz up in the blender and pour into a saucepan to heat just before serving.
Sauteed spinach with posh bacon bits
2 paper thin slices of Serrano ham (or Parma or Prosciutto)
4 huge handfuls of fresh spinach (I know, I should have measured more carefully)
Olive oil
Roll your slices of ham lengthwise into tight little rolls and cut into quart-inch pieces
Put into a frying pan (you might want to lightly oil it depending on just how lean or fatty the ham is). Start on a low heat to get some of the fat out of the ham, then turn it up and stir from time to time until the little balls of ham are all crunchy and brown. (Takes about five minutes)
Set aside, and put the spinach into the pan, turning frequently until it's all wilty, then stir the ham bits back in.
To serve, on each plate lay a small bed of rice out and cover with the spinach and bacon. Spread a puddle of your heated up red pepper sauce and lay the salmon in the middle of the sauce. Garnish with a sprig of herbs.
Okay, Alvaro and I ate pretty much all of this food with not a lot left over, but it could certainly serve three less hungry folks or even four if it was one of several courses. It was pretty tasty but here is what I will do differently next time around.
You may have noticed no mention of salt. I'm trying to cut down, but next time I think a tiny sprinkle on the salmon would be a good idea (there's really no point being fanatical about this stuff). Also, for the roasted red pepper sauce, I will add a pinch of brown sugar to enhance the roasted flavour and I might also experiment with a pinch of cayenne or other heat source as I think that would create a slightly bolder flavour. I found with this meal, all the tastes (except the salty ham bits) were subtle. I wanted this so that the salmon would shine, but I think I might have overdone subtle a tad.
So now, I have to start thinking about next week... if nothing else, perusing the web and cookbooks and such for lots of salmon ideas is proving a lot of fun.
If anyone tries this recipe, I'd love to hear how it worked out. Plus ideas for future salmon recipes are always appreciated.
Until next week then ...
Salmon Diva signing off
Tuesday, April 6, 2010
In the beginning
In a few days I'm hitting a birthday (56 if you must know) and a few months ago I suffered a what the doctors call a "cardiac event" (if there's no champagne or glitter, that is NOT an event).
Of course I'm making changes in lifestyle and one of those is to eat more fish.
It's not an easy thing to cut down on meat in a household of two raging carnivores (well, three if we count Don Pepe the cat), but we're making the effort.
The other night I re-watched Julie and Julia and thought, I should do something like that to focus my cooking energies since, after the first few sacred-to-death weeks after the Event, my zest for all the healthier cooking started to wear down. So I thought I'd maybe experiment by cooking salmon a different way each week which would stretch my boundaries a little rather than just plopping a fillet on the grille or in the oven. Tasty those may be, but variety would be more interesting and getting my lazy ass in gear every Sunday to make a new salmon dish would be - for me - a good culinary exercise.
Of course I mentioned this thought on Facebook and immediately got a bunch of suggestions from FB friends including that I blog this, share the recipes and the experiences.
Well I must be a glutton for punishment (as well as chocolate) because I figured why not?
For the next few days I will look at recipes - those online, in books, sent by friends, whatever - and I'll start this very Sunday (Happy Birthday) by making my first new salmon dish.
52 weeks, 52 new dishes ... should be fun. Julie & Julia it ain't but ... any book or movie deals will be gratefully accepted anyway.
Of course, I'm not really a Salmon Diva, but maybe a year from now, who knows?
Of course I'm making changes in lifestyle and one of those is to eat more fish.
It's not an easy thing to cut down on meat in a household of two raging carnivores (well, three if we count Don Pepe the cat), but we're making the effort.
The other night I re-watched Julie and Julia and thought, I should do something like that to focus my cooking energies since, after the first few sacred-to-death weeks after the Event, my zest for all the healthier cooking started to wear down. So I thought I'd maybe experiment by cooking salmon a different way each week which would stretch my boundaries a little rather than just plopping a fillet on the grille or in the oven. Tasty those may be, but variety would be more interesting and getting my lazy ass in gear every Sunday to make a new salmon dish would be - for me - a good culinary exercise.
Of course I mentioned this thought on Facebook and immediately got a bunch of suggestions from FB friends including that I blog this, share the recipes and the experiences.
Well I must be a glutton for punishment (as well as chocolate) because I figured why not?
For the next few days I will look at recipes - those online, in books, sent by friends, whatever - and I'll start this very Sunday (Happy Birthday) by making my first new salmon dish.
52 weeks, 52 new dishes ... should be fun. Julie & Julia it ain't but ... any book or movie deals will be gratefully accepted anyway.
Of course, I'm not really a Salmon Diva, but maybe a year from now, who knows?
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