Blog Search

Matching category: Salmon [x]

Next out of the same cookbook I made Salmon Chowder.  T++his on is from Esther J. Yoder, Hartville, OH. They also give ideal slow cooker sizes, but this is when people started getting crazy about slow cookers.  I use my InstaPot which is also a slow cooker.  This was 5 servings.  It made it to 2 nights with an eclipse in-between.  I bought the fish shaped bowl in Nova Scotia.  

Ingredients:

1 1/2 C potatoes, cubed (What ever looked right)

1 C celery, diced

1/2 C onions, diced

2 T fresh parsley or 1 T dried parsley

1/2 t salt

1/4 t pepper

water to cover 

16 oz. can pink salmon 

4 C skim milk

2t lemon juice

2 T red bell peppers, finely cut (1 bell pepper)

2 T carrots, finely shredded (4 carrots cubed)

1/2 C instant potatoes

Directions:

1. Combine cubed potatoes, celery, onions, parsley, salt, pepper and water to cover in slow cooker,  (I added carrots as I did not shred them’) and water to cover in slow cooker.  
2. Cook on high for 3 hours or until soft.  (I drained the water.)
3. Add salmon, milk, lemon juice, red peppers, carrots, and instant potatoes.  Stir.
4. Heat 1 hour more until very hot.  

This was good.  

I wanted to swim again and we had leftover potato soup.  Ina had these sandwiches in her cookbook.  For some reason she wanted you to mix the cheese with the milk.  I took the easy way out.  So here is what I did and this was a great accompaniment to the potato soup.  Plus it was easy.

Ingredients:

4 large Croissants

8.8 oz Italian mascarpone

1 1/2 T whole milk

1 1/2 T minced chives

Kosher salt and black pepper

1 1/2 # thinly sliced smoked salmon, preferably Scottish

Very thinly sliced red onions (optional)

1-2 oz. baby arugula

Directions:

1. Turn on the oven to 350 degrees F.
2. Bake on a parchment paper lined baking sheet for 8 minutes.  Set aside for 5 minutes to cool slightly.
3. Slice each croissant in half horizontally with a serrated knife.  
4. Spread both halves with mascarpone.  
5. Sprinkle with chives, capers, and pepper
6. If using red onion put that on the bottom half now.  
7. Lay the salmon evenly on top.
8. Top with a generous handful of arugula and replace tops of the croissants.  
9. Serve while slightly warm.  

When served in a restaurant I have never liked broccolini.  But so some reason I decided to blame it on the chefs as I love Green beans, but not the hard as rocks version served in most restaurants.  So Ina had this recipe for salmon teriyaki and broccolini.  Sent Jim out for 1 1/2# of broccolini.  

As I read Ina’s recipe I realized that the first 7 ingredients she is making Teriyaki sauce.  Skipped that as I have a bottle of Teriyaki sauce in the refrigerator.  She calls it a Go to weeknight dinner.  Well, with that bottle of Teriyaki in the refrigerator it is.  

Ingredients:

3 T soy sauce

1/1/2 T pure maple syrup

2 t toasted sesame oil

1 T minced fresh ginger

1 T minced garlic (3 cloves)

1/4 t crushed red pepper flakes

4 skinless salmon fillets (2-21/2# total)

1 1/2# broccolini, lower thirds of the stems discarded

Steamed Basmati Rice (recipe follows)

Directions:

1. Preheat the oven to 400 degrees F.  Arrange 2 racks evenly spaced in the oven.
2. In a small saucepan, combine the first 7 ingredients.  Bring to a boil over medium heat, lower the heat, and simmer for just 2 minutes.  Set aside.  (Open bottle of teriyaki sauce.)
3. Arrange the salmon, rounded sides up in a baking dish just large enough to hold them with a little space between the fillets.  
4. Sprinkle with salt and pepper and spoon the teriyaki sauce over them. (Remember teriyaki sauce has soy sauce in it which is very salty.)
5. Roast on the upper rack for 12-13 minutes for rare or 13-14 minutes for medium for medium, depending on the thickness of the fillets. (12minutes for rare was perfect for Costco frozen salmon fillets.)
6. At the same time place the broccolini on a sheet pan, drizzle it with 4 T EVOO, salt and pepper to taste.
7. Toss with your hands and spread out in one layer.  
8. Roast the broccolini on the lower oven rack for 10-12 minutes, tossing once, until crisp-tender.  (PS:I still do not like broccolini)

Basmati rice cooks so much faster than my Japanese rice.  I loved the taste and may serve more in the future.

Ingredients:

1 1/2 C white long-grain basmati rice

1 T unsalted butter

Kosher salt

Directions:

1. Combine 2 1/2 C water, rice, butter and 2 t salt in a medici saucepan.  Bring the water to a boil over medium heat, lower the heat, cover, and simmer for just 10 minutes.  (I think medium heat was too high.  I used low and did not have to “pull it off the burner to keep it from burning.”
2. Turn off the heat and allow the rice to sit, covered for 3-5 minutes, until just cooked through.  
3. Fluff with a fork and serve with the salmon and broccolini.

This rice did not have to be soaked like my Japanese rice.  Also throughout this recipe I have changed her quantities of salt as salt to taste.  I think she uses way too much salt.

No photo.

I think I should stop struggling with Katie Lee’s poorly edited cookbook and just use Giada’s cookbook.  This recipe was easy and delicious.  This time it was me saying every second bite this is delicious.  Jim would never admit he liked anything with broccoli in it.

Ingredients:

For the Mash

1 Yukon Gold potato (about 8 oz.) peeled and cut into 1” pieces

2 broccoli crowns (about 1# total), roughly chopped in 1/2” pieces

1/4 C EVOO

1/2 t Calabrian chile paste

1/2 t kosher salt

For the Fish

Pam

4 skinless center-cut salmon fillets (about 6 oz. each)

3/4 t kosher salt

1 t grated lemon zest

1 t EVOO

Lemon wedges for serving, optional

Directions:

1. Place an oven rack in the top third of the oven and preheat the broiler.  Spray a rimmed baking sheet with cooking spray. (I use aluminum foil and spray that.)
2. Place the potato in a large saucepan, add water to cover by 3” and season generously with salt.  Bring to a boil over medium-high heat and cook until the potato chunks are tender when pierced with a fork, about 5 minutes.  
3. Add the chopped broccoli and boil for another 4-5 minutes, until the stems are tender. (My broccoli was roughly chopped and not in 1/2” pieces.  Easily done within the cooking time.)
4. Drain the vegetables and transfer to a large bowl.  Add the oil, chile pasted 1/2 t salt.  Using a potato masher or a whisk, crush the mixture until it resembles rustic mashed potatoes.  Cover to keep warm while you broil the salmon.
5. Arrange the salmon fillets on the prepared baking sheet and rub the fillets with oil. Sprinkle evenly with the salt and lemon zest.  Broil for 6-8 minutes, until just cooked through and slightly golden brown.  
6. To serve, spoon some of the potato-broccoli mash onto each plate and top with a salmon fillet.  Serve lemon wedges on the side.  

Calabrian chile paste is just a name.  Any brand of chile paste will be the same.  Look in the oriental/Mexican section of your grocery store.  

I was deciding yesterday between 2 menu’s I had chosen, when I realized the asparagus soufflé dish was too large and would take more time than I was willing to spend now that the pool is open.   On the next page was this wonderful looking dish.  I needed more asparagus but had most of the rest.  I adjusted things to fit the amount we would eat and it was delicious.  (Jim picked up more asparagus.)  The whole recipe says serves six.  I basically cut it in half.

Ingredients:

3 bunches asparagus washed and trimmed (1 1/2#)

1/4 C EVOO

2 T lemonjuice

1 T honey

1 T caraway seeds

1/2 t kosher slat

1/4 t black pepper

4-6 oz thinly sliced lox-style smoked salmon

1 (5.3 oz.) container plain whole milk Greek yogurt

1 T capers, chopped + 1T brine

2 T chopped fresh dill + more for garnish

6 eggs, soft or hard cooked, peeled and quartered

Thinly sliced red onion

Directions:

1. Preheat the oven to 425 degrees F.  
2. Arrange the asparagus in a foil-lined shallow baking pan.
3. In a small bowl, whisk together the oil, lemon zest and juice, honey, caraway seeds, salt and pepper.  Drizzle over the asparagus and toss to coat.  Scatter the salmon slices on tip and roast 15 minutes.  Remove, let cool 5 minutes.  
4. Meanwhile, in a small bow, stir together the yogurt, capers, and brine and dill.  
5. Arrange the eggs over the asparagus, then spoon on the yogurt mixture.  Top with red onion slices and additional dill.  (I kept the dill separate for each of us to add what we wanted.)