Showing posts with label Salmon. Show all posts
Maple-Soy Salmon Filets
in Dijon mustard, Entree, Fish/Seafood, Salmon, Sauces/Marinades, Syrups on Tuesday, January 3, 2012
I love salmon but, who would imagine it with maple syrup! When I first read this recipe in some magazine a long time ago, I was really curious and knew I had to try it.
Did you know that salmon are bred originally in fresh water but swim out to salt water for most of their lives? Then at some point, they swim back upstream, fighting the strong currents, challenging nature’s gravity and whipping their flipper-like tails to return to fresh water for spawning, only to die. Talk about sacrificing for the young! It is an amazing thing and one more reason to mad for salmon besides its fantastic flavor.
This pungent glaze is packed with tangy and sweet flavors and works perfectly with the richness of salmon. It makes, without a doubt, the best and the most delicious salmon I have ever eaten. It has just a few ingredients along with the syrup; soy sauce, Dijon
Maple-Soy Salmon Filets
Ingredients:
4 salmon filets
Salt and pepper
½ cup maple syrup
2 tablespoons soy sauce
2 teaspoons Dijon
Method:
Preheat oven to 400 degrees.
Season filets with salt and pepper.
Whisk remaining ingredients together.
Lay salmon filets skin side down in 9”x13” baking dish.
Using a pastry brush, spread a thick layer of the maple-soy glaze over tops and sides of salmon.
Bake 20-25 minutes until flesh flakes when tested with a fork.
Baste filets a couple of times with the glaze.
Place on platter and serve.
Absolutely delicious!!!
Super Salmon Patties
in Crackers, Entree, Fish/Seafood, Onions, Salmon on Tuesday, December 6, 2011
I love salmon, canned or fresh. I tweaked the original recipe with the addition of dry mustard and lemon zest. The lemon zest really makes a difference; experiment and try a little more of it if you like it! Or, you could add a teaspoon of lemon pepper in its place if you prefer. Salmon patties are so good and I like them just as well cold if there happen to be any left over. I’ve always made them with cracker crumbs, giving the patties a firmer consistency than bread crumbs.
Mom made salmon patties many times at home and who would have guessed salmon was good for you back then. Salmon is actually a great food that adds heart and brain healthy Omega -3 fatty acids to your diet. It is one of the best food sources of Mega-3’s and healthy polyunsaturated fats, and because fish as a whole is high in protein, it’s a fantastic high-protein food to help you stay fit and add muscle.
This is an easy and tasty dish and goes well with rice and most vegetables, especially spinach! If you wish, serve with tartar sauce or cocktail sauce.
Salmon Patties
Ingredients:
1-16 ounce can salmon
1 small onion, chopped
1 egg
6 crushed saltine crackers
1 teaspoon dry mustard
1/4 teaspoon lemon zest
½ teaspoon seasoned pepper
½ teaspoon seasoned pepper
2 tablespoons olive oil
Drain the salmon well. Flake the meat, add onion, egg, cracker crumbs, dry mustard, lemon zest and pepper.
Shape into 5 or 6 patties. Do not pack tightly.
Heat olive oil in skillet.
When oil is hot, add patties.
Cook patties till brown, flip and brown other side.
Place on serving plate.
ENJOY!
Supreme Salmon Patties and Matthew and Coco
in Coco ~ Bella, Corn, Dijon mustard, Entree, Fish/Seafood, Matt~Kathy, Matthew, Panko, Salmon on Friday, November 11, 2011
First off: for those of you who have asked about our adorable grandson Matthew, I thank you so much for thinking of him!
Matthew is 4 weeks old now, weighing in at 8 pounds, 6 ounces and is a sweet delight. That’s Daddy holding him in the picture and his babysitter Coco supervising.
Kathy brought 2 adorable Soft Coated Wheaten Terriers along with her when she married our son Matt. Coco, the younger one, is amazing with the baby! She leaves Matthew’s side only for the essentials and tries her best to get her licks in every chance she gets. When we hold Matthew, the look on her face begs us, “Please let me have him ~ I know I could do better!” I know she and Coco will be best friends as Matthew grows up and so will Bella, who leaves the babysitting to Coco most of the time.
Now for a great dish I hope you all will enjoy:
I guarantee you’ll like these salmon patties if you adore salmon the way I do!
This recipe is from an old friend and it is chocked full of flavorful ingredients to go with the canned salmon ~ corn kernels, Dijon mustard and paprika, for starters. Mom used to make them but just added eggs, cracker crumbs and onion. This is not my mom’s salmon patties!
The corn adds a crispy sweetness with the Dijon mustard and lemon juice adding zesty flavors. I used “pink” salmon. Refrigerating the patties for an hour ensures that they will not crumble when fried. These are simple and easy to make for fast dinner. Just flip them carefully when frying!
I really like canned salmon straight out of the can! Do you?
Supreme Salmon Patties
Ingredients:
2 cans (7.5 oz. each) salmon, drained
½ cup finely-diced onion
½ cup corn kernels, canned or frozen
Pepper, to taste
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
2 dashes hot sauce
½ teaspoon paprika
1 egg
½ cup crushed saltine crackers
1 cup panko bread crumbs
2 tablespoons butter
2 tablespoons olive oil
Method:
Place salmon in a large bowl and combine with onion, corn and pepper.
In a small bowl, combine the mayonnaise, mustard, lemon juice, Worcestershire and hot sauces and paprika.
Gently fold into salmon mixture.
Lightly beat the egg.
Fold into the salmon mixture along with ½ cup of the cracker crumbs.
Place remaining crumbs on large plate.
Form the salmon mixture into 8 patties.
Coat them with the panko bread crumbs carefully.
Refrigerate, loosely covered, for one hour.
Melt butter/oil in a skillet over medium heat.
Cook the patties 3-4 minutes per side, pressing down on them slightly with the spatula.
Add more oil or butter if necessary.
Remove and drain on paper towel.
Serve with lemon wedges or tartar sauce.
They’re tasty ~ scrumptiously good!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Spicy Peppered Salmon Fillets with Horseradish Drizzle
in Entree, Fish/Seafood, Horseradish, Salmon, Sour cream on Friday, November 4, 2011
Grizzly Bears Fishing in Alaska
Salmon has such a rich flavor and is a favorite of mine and sometimes it is best when cooked simply. This recipe was in the Chicago Tribune and is a winner with its creamy zesty sauce.
I am a pepper aficionado and always have the peppermill nearby at the dinner table. But, cracked peppercorns are even better with their appealing look when peppered over a dish like this salmon; being fragrant with a hot taste. This recipe combines cracked pepper with sour cream and plenty of horseradish for extra zip. It is a beautiful simple recipe with healthy salmon.
This will make for an excellent dinner if you are a salmon lover. Serve it with steamed broccoli and rice pilaf and you will be dining with pleasure! It has a double kick of spice!
Horseradish root
Ingredients:
4 salmon fillets, about 6 ounces each
1 to 2 teaspoons cracked or freshly ground pepper
¼ teaspoon salt
1 tablespoon olive oil
¼ cup sour cream
3 tablespoons prepared horseradish
1 tablespoon milk
4 sprigs fresh dill or parsley
Method:
Sprinkle salmon with pepper and salt on both sides, pat lightly so spices adhere.
Heat olive oil in large skillet over high heat.
Add salmon, skin side up.
Cook to sear, about 2 minutes.
Carefully turn with spatula. Sear another 2 minutes.
Reduce heat to low, cover skillet.
Cook until salmon is almost cooked through, about 4 minutes, depending on thickness.
Transfer to platter.
Meanwhile, mix together sour cream and horseradish in a bowl.
Stir in enough milk to make drizzling consistency,
Drizzle over salmon.
Top each fillet with a dill or parsley sprig.
Love that salmon ~ and pepper also!!!
Homemade Gravlax
in Appetizers, Fish/Seafood, Salmon on Thursday, October 20, 2011
I can't believe how hands-off easy gravlax is to make!
Gravlax is expensive to buy but I learned it is very easy to make after reading Stephen's post about it. Check it out here @theobsessivechef. If you love salmon and haven't done this before, you should try it. Gravlax is not to be confused with lox, which is smoked, not just cured.
You only need a very fresh filet of salmon, some salt, a little sugar and dill; weighting it down and refrigerating it for 2-3 days, turning it every 12 hours. However, it takes a whole lot of patience for the time it takes to cure. The salmon turns into a silky smooth delicious delicacy. Since I'm a pepper addict, the only thing different I did to Stephan’s recipe was add a heaping tablespoon of coarse ground black pepper. In regards to weighting it down: my bacon press, which I never use for bacon, was perfect for the job.
After the gravlax is cured in the refrigerator, rinse it well under cold water and it is ready to enjoy after slicing. I found that slicing gravlax can be a challenge. Since Bill is the one who slices the turkey, roasts, etc., I handed over this task to him. It takes a very sharp knife with a long, thin blade and slicing the salmon against the grain, toward you, to achieve paper-thin slices. If some of the slices don't look great, it's OK ~ it's still delicious!
Gravlax is wonderful served as an appetizer on pumpernickel cocktail bread which has been swiped with cream cheese with chives; spicy mustard, dill butter or a little horseradish sauce. It works for breakfast with cream cheese and bagels or serving it with scrambled eggs and creamed potatoes. Maybe even top it with capers or a tomato slice.
By the way, gravlax means “buried salmon” in Swedish. It refers to the medieval custom of the Swedish, Danish and Norwegian fishermen using a special technique to cure their salmon. They salted and fermented it, burying it in the sand or wooden barrels for a few days or many months in the winter as a method of preserving the fish. The burial produced a smooth buttery aromatic delicacy. I like Stephen's way of doing it better. Thanks Stephen for the recipe!
 |
| The cure |
 |
| Pressed |
 |
| Ready to slice |
Here is Stephen's recipe:
Homemade gravlax
1 lb. skin-on salmon filet
2 tbsp kosher salt (or 1 ½ tbsp table salt)
1 tbsp sugar
1 tbsp dried dill
Line a glass (or non-reactive) loaf pan with plastic wrap. In a small bowl stir together the salt, sugar and dill.
Cut the salmon into 2 equal-size pieces. Put one piece skin side down in the loaf pan. Scatter half of the curing mix over it. Lay the second piece, skin side up, on piece number one, with the thick side over the thinner side of it. Nestle it together in other words. Sprinkle on the remaining curing mix. Wrap the plastic tightly around the salmon and weight it down with some jars or cans. Refrigerate for 2-3 days. Turn the salmon every 12 hours.
1 lb. skin-on salmon filet
2 tbsp kosher salt (or 1 ½ tbsp table salt)
1 tbsp sugar
1 tbsp dried dill
Line a glass (or non-reactive) loaf pan with plastic wrap. In a small bowl stir together the salt, sugar and dill.
Cut the salmon into 2 equal-size pieces. Put one piece skin side down in the loaf pan. Scatter half of the curing mix over it. Lay the second piece, skin side up, on piece number one, with the thick side over the thinner side of it. Nestle it together in other words. Sprinkle on the remaining curing mix. Wrap the plastic tightly around the salmon and weight it down with some jars or cans. Refrigerate for 2-3 days. Turn the salmon every 12 hours.
It’s done. Rinse the salmon pieces well under cold water and dry them with paper towels. Wrap in fresh plastic and store in the fridge. It will keep for a number of days, although in our house it don’t last long. To serve, slice against the grain very thinly. Put it on eggs, bruschetta, blanched potato slices, or whatever.
What a great delicious reward for something so effortless!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Smoked Salmon Pâté
in Appetizers, Cream cheese, Fish/Seafood, Horseradish, Lemons, Pecans, Salmon, Super Bowl on Monday, October 3, 2011
Salmon in a Clear Stream
Michael S. Quinton
Pâtés are snacks up-graded a notch. I love pâté as an appetizer or as a snack at a party. Bill loves liver pâté, especially the duck liver pâté made by our local butcher. I go more for the pâtés including salmon, vegetables, smoked fish and cheese.
Pâté is a mixture of ground meat and fat minced into a spreadable paste. There are many additions, such as: wine, herbs, vegetables and spices. The French and Belgian cooks bake pâté in a crust as a loaf or pie. And then, there is pâté de foie gras, which started back in the days of the Pharaohs of Egypt
This Smoked Salmon Pâté recipe is out of a cookbook that I picked up in Springfield , KY
Smoked Salmon Pâté is a delicious savory appetizer! It improves with setting so it can be made a day ahead of time easily. It is mouthwatering on crackers; however, it also makes an excellent luncheon spread for a sandwich. It’s delicious!
Smoked Salmon Pâté
Ingredients:
1 pound can salmon
1 (8 ounce) package cream cheese
2 tablespoons grated or finely chopped onion
1/8 teaspoon salt
1 tablespoon lemon juice
¼ teaspoon pepper or dash of Tabasco
1 tablespoon prepared horseradish
Chopped pecans
Parsley
Paprika
Method:
Drain salmon and remove skin and bones. Flake and combine with next 7 ingredients. Chill several hours. Garnish with chopped nuts and parsley or paprika. Serve with crackers.
A great pâté for your Super Bowl party!
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