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.
Saturday, July 17, 2010
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.
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