19 May 2017 Salmon with Avocado Mash – Not Really a Recipe

Salmon with Avocado Mash – Not Really a Recipe

May 19, 2017 By

This will be the first in a new series I’m going to do called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.

This dish is one I eat often…..blackened salmon topped with my Zesty Guacamole recipe. I use good quality salmon, sprinkle blackening seasonings on it, sear in a very hot cast iron pan, squirt some lime juice on and top with the guac. Simple, low-carb and most importantly, very tasty.

Let me know if you try this!

Cheers,

Veronique

Filed Under: American, Entrees, Fish, Mexican, Vegetables Tagged With: , ,
9 August 2013 Grilled Salmon Caprese Salad

Grilled Salmon Caprese Salad

August 9, 2013 By

Salmon Caprese SaladThis week, I posted a picture of a light lunch I’d made for myself and I received so many requests for the recipe that I thought I’d do a quick recap.

Seared Salmon

Seared Salmon

First of all, this isn’t really a “recipe”, it’s more of a tasty idea for a quick and easy summer salad. I like to grill a few salmon filets and used them in salads to help me have something of sustenance while on my silly low-carb diet. It’s also a great way to use up all those tomatoes in your gardens come late summer.

Ingredients:

  • 6-ounce salmon filet, skin on one side
  • 1 Tbsp vegetable oil
  • Big pinch of salt and pepper for the salmon
  • ¼ cup olive oil
  • 4 Tbsp. red wine vinegar
  • ½ Tbsp. Dijon mustard
  • ½ tsp. each salt, pepper and Oregano
  • 20 pear or cherry tomatoes, halved or 2 medium-sized tomatoes, cut into bite-size chuncks
  • 10 Bonconcini fresh Mozzarella balls halved or a couple slices of fresh Mozzarella, cubed

 

Grape Tomatoes

Grape Tomatoes

Directions:

  1. Coat the salmon with oil then rub the salt and pepper over it.
  2. Heat a medium skillet over medium-high heat and place the salmon, flesh-side down, in it. Cook without disturbing for 3 minutes. Carefully flip the fish with a thin spatula and cook skin-side down for 4 minutes. Set aside to cool for 15 minutes and refrigerate wrapped in foil for up to a day if not using right away.
  3. In a glass jar with a tight-fitted lid, add the ¼ cup of oil, the vinegar, the mustard and the remaining salt, pepper and the Oregano. Close the lid and shake vigorously. Alternatively, whisk all the ingredients in a small bowl. Refrigerate for up to 3 days if not using right away.
  4. In a serving bowl, add the tomatoes, cheese and the vinaigrette. Combine gently. Using your fingers, break off bite-size pieces of salmon into the bowl. Toss the salmon with the other ingredients gently. Serve at once.

Makes one serving.

Filed Under: American, Cheese, Entrees, Fish, Fruits, Sides, Starters, Vegetables Tagged With: , ,
7 January 2013 Smoked Salmon Lollipops

Smoked Salmon Lollipops

January 7, 2013 By

Salmon LollipopI ran across Chef Eric LeVine’s Smoked Salmon Lollipop recipe when compiling my New Year’s Eve dinner menu. I liked the idea of an upscale amuse-bouche that’s simple to create and can mostly be crafted in advance. I took a short cut by simply using bagels chips to create the ‘bagel dust’.

Ingredients:

  • 6 plain bagel chips
  • 10 ounces smoked salmon
  • 8 ounces cream cheese (don’t use the ‘soft’ kind)
  • 2 Tbsp. green onions sliced thinly
  • 1 tsp. capers
  • 2 tsp. lemon juice
  • ½ tsp. lemon zest
  • ½ tsp. each salt and pepper
  • 10 lollipop sticks (can be found at craft stores or Bed, Bath and Beyond)

Directions:

  1. Pulse the bagel chips in a food processor until they are finely ground, about 30 seconds. DO AHEAD: Bagel dust can be made in advanced and stored in a zip top bag for up to a week.
  2. Combine 6 ounces of smoked salmon, cream cheese, scallions, capers, lemon juice, zest and salt and pepper in a stand mixer with the paddle attachment until ingredients are combined. Refrigerate until firm, at least 2 hours.
  3. Roll the chilled mixture into 10, one-inch balls. Place on a sheet pan lined with parchment paper and put back into the refrigerator to firm up, at least 4 hours. DO AHEAD: Can be done up to this point two days prior to serving if covered in plastic wrap.
  4. Cut the remaining 4 ounces of salmon into 10 julienne strips and wrap around each of the cream cheese-salmon balls.
  5. Push lollipop sticks into smoked salmon balls. Sprinkle a generous pinch of bagel crumbs over the lollipops just before serving.

Makes 10 lollipops.

Filed Under: American, Cheese, Fish, Sides, Starters

7 Fish and Seafood Recipes to get you Through Lent

February 24, 2012 By

Lent is the 40-day period before Easter when practicing Christians abstain from eating meat on Fridays.  During this period of penance which starts on Ash Wednesday and ends of Easter Sunday, it can be difficult to stay creative with non-meat options.  Here are seven fish and seafood recipes to get you through the seven Fridays of Lent.

Cheers,

Veronique

 

Filed Under: American, Asian, Canadian, Entrees, Fish, French, Italian, Pasta, Seafood Tagged With: , , ,
10 January 2012 Salmon with Brown Sugar Glaze

Salmon with Brown Sugar Glaze

January 10, 2012 By

I came home from a business trip Saturday night to find my guy having planned meals for every night this week.  How great is that!!?

For dinner last night, he prepared salmon on the grill with this really great glaze on it that was inspired by a recipe by Bobby Flay.  He reserved some of the glaze and drizzled it over steamed green beans for a tasty and simple side dish.

Ingredients:

  • 3 Tbsp. brown sugar
  • 1 Tbsp. maple syrup
  • 2 Tbsp. butter
  • 1/4 cup Dijon mustard
  • 2 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1 Tbsp. finely chopped ginger
  • Vegetable oil
  • Salt and pepper
  • 2 salmon fillets, 6 ounces each

Directions:

  1. In a small saucepan over medium-high heat, melt the brown sugar, maple syrup and butter. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger.  Let cool.
  2. Preheat grill to medium heat.  Brush salmon skin with vegetable oil and season with salt and pepper to taste.  Place the salmon skin side down on the grill. Brush some of the glaze over the salmon fillets.  Grill for 10 to 12 minutes to medium doneness, with the lid of the grill closed.

Serves 2.

Notes:  You’ll have some glaze leftover.  Brush additional glaze over the grilled salmon and drizzle over steamed vegetables or boiled potatoes.

 

 

Filed Under: American, Asian, Entrees, Fish, Maple Syrup Tagged With: , ,
1 August 2011 4-Course Fish and Seafood Tasting Menu Dinner

4-Course Fish and Seafood Tasting Menu Dinner

August 1, 2011 By

Those of you who follow my blog have read about the tasting menu dinners I sometimes host at my home.  This weekend, I decided to do a four-course fish and seafood tasting menu dinner for two featuring some fresh produce and herbs from my garden.

Here are the dishes I served:

Lump Crab & Yellow Tomato Coulis Shooter

Course #1:  Yellow Tomato Coulis and Lump Crab Shooter

I have beautiful yellow tomatoes ripening in my yard that I absolutely love.  They are sweet and fresh and simply delicious.  For this easy starter, I pureed a couple medium yellow tomatoes with excellent olive oil, a few basil leaves, sea salt and freshly cracked pepper in a food processor.  I served about ¼ cup of this golden elixir in a shot glass topped with a tablespoon of lump crab meat and a tiny basil leaf.

Scallop Crudo

Course #2:  Scallop Crudo

I love crudo (“raw” in Italian) dishes in the summer.  In essence, crudo dishes feature raw fish or seafood ‘cured’ in citrus juice, olive oil, salt and sometimes vinegar.  For those who are not fans of raw fish or seafood, this preparation allows the seafood or fish to cook in the acidic liquid, so give it a try!

I sliced large scallops thinly then cured the slices in a combination of orange and lime juices, a splash of red wine vinegar, sea salt, top quality olive oil, thinly sliced Thai chilies and fresh cilantro leaves.  Absolutely fabulous!

Lobster Tail Risotto

Course #3:  Lobster Tail Risotto

Risotto is uber popular at my home, so knew I had to prepare it for this special meal.  I grilled a 10-ounce lobster tails for 5 minutes, then removed from the shell and sliced carefully.  I made risotto with tons of butter, olive oil, elephant garlic and yellow onion, and then topped the luscious concoction with the lobster tail slices.  Not a bad dish!

Fish Three Ways

Course #4:  Fish Three Ways

I love the idea of serving three fish dishes on one plate. I opted for cod, salmon and yellow fin tuna – pale white to deep red fish.  The cod was marinated in sesame oil, miso and ponzu then lightly sautéed and served over steam soy beans.  The salmon was Dijon mustard and maple syrup-glazed and grilled on a cedar plank then served over leftover glaze.  The tuna was marinated for a short while in steak sauce then grilled to medium rare and served over Taboule salad.  Great flavor and visual contrasts!

Doing this type of meal for two people or six people isn’t difficult.  One needs to make a list of the dishes and accompaniments to be served, make as many of the dishes in advance (or at least prep the dishes) as possible and know what you’ll plate everything on!

Let me know if you try your own tasting menu dinner – cheers!

Veronique

Filed Under: American, Asian, Entrees, Fish, French, Italian, Japanese, Pasta, Seafood, Starters, Vegetables Tagged With: , , , , ,

5 Recipes to Treat Your Valentine To

February 14, 2011 By

Gnocchi with Butternut Squash

Need some inspiration for a romantic meal this Valentine’s Day (or any old day)?  Thought I’d share some of the recipes I’ve made recently that have earned me rave reviews.

5 recipes to treat your Valentine to:

  1. Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce
  2. Porcini Mushroom and Lobster Macaroni and Cheese
  3. Ragu alla Bolognese (Bolognese Sauce)
  4. Grilled Salmon in Grape Leaves
  5. Red Velvet Cake with Chocolate-Covered Strawberries

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Veronique

Filed Under: American, Desserts, Entrees, Fish, Greek, Italian, Mushrooms, Other Neat Things, Pasta, Starters, Vegetables Tagged With: ,

Miso-Marinated Black Cod From “Nobu: The Cookbook”

October 13, 2009 By
Nobu Black Cod

Nobu Black Cod

For those of you who’ve been fortunate enough to dine at Nobu: you’re welcome for this recipe!  For those of you who haven’t: enjoy!

Ingredients:

  • ¾ cup Mirin
  • ½ cup Sake
  • 2 cups White miso paste
  • 1 cup Sugar
  • 4 Black cod fillets, ½ lb. each
  • 4 Hajikami stalks

Directions:

Bring mirin and sake to boil in saucepan over high heat; boil 20 seconds to evaporate alcohol.

Reduce heat and add miso paste. Stir, increase heat and add sugar, stirring until dissolved. Cool.

Pat cod fillets dry and coat with miso mixture. Marinate 2 to 3 days, refrigerated.

Lightly wipe off miso but do not rinse. Put under broiler or hot grill until surface browns. Remove to preheated 400F oven and cook until done.

Place fish on plates and garnish with hajikami and miso mixture

Yield: 4 servings

Filed Under: Entrees, Fish, Japanese Tagged With: , , ,

Grilled Salmon in Grape Leaves

September 12, 2009 By

Grilled Salmon in Grape Leaf

  • 4 Large grape leaves, fresh or in brine (if in brine, drain and rinse well)
  • 2 Salmon filet, 8 oz each
  • 2 Teaspoons, red wine vinegar
  • 2 Tablespoons, vegetable oil
  • 1 Teaspoon, lemon juice
  • 2 Slices of lemon, cut in halves
  • 1/2 Teaspoon, garlic salt
  • Salt & pepper
  • Non-waxed dental floss or thin kitchen twine

Step 1:  If using fresh grape leaves, remove stems and blanche in boiling water for 1 minute. Remove from water and pat dry with paper towel.

Step 2:  Lay two grape leaves on a work surface so that stems are facing each other and leaf edges are facing opposite directions, slightly overlapping.

Step 3:  Place one salmon filet long ways over the grape leaves.  Sprinkle each filet with 1 teaspoon red wine vinegar, salt, pepper and 1/4 teaspoon of garlic salt.  Place 2 half lemon slices on each salmon filet.

Step 4: Wrap the overhanging grape leaves over the salmon to completely cover it and to form a tight packet.  Using dental floss or twine, tie 3 times across each packet to secure the grape leaves.  Rub 1 tablespoon over the packet to coat.  Repeat steps 2 through step 4 for second filet.

Step 5:  Heat grill on high.  Place both salmon packets on the grill and turn heat to medium.  Cook 4-5 minutes on each side.  Remove from grill and let stand 2 minutes.

Step 6:  Remove floss or twine and discard.  Open each packet by peeling back the grape leaves.  Discard the grape leaves.  Squeeze 1/2 teaspoon of lemon juice over each filet and serve.

Serves 2.

Filed Under: Entrees, Fish Tagged With: , , ,

Horseradish-Crusted Salmon

August 18, 2009 By

Horseradish crust:

  • 2 tbs. Butter
  • ¾ tsp. Fresh thyme, chopped
  • 1 tbs.  Italian parsley, chopped
  • 1 tbs.  Dijon mustard
  • 2 tbs.  Horseradish, drained but not dry
  • ½ cup plus 2 tbs.  Bread crumbs

Salmon fillets:

  • ¼ cup olive oil
  • 4, 7-ounce salmon fillets, skin removed

Crust:

Blend together butter, thyme, parsley, mustard and horseradish.  Fold in breadcrumbs.  Season with salt and pepper.

Salmon:

Preheat over to 400 degrees.  In an over-proof skillet large enough to hold the fillets in one layer, heat oil over medium-high heat.  On the non-skin side of the fillet, spread a thin layer of the crust, pressing well to make it adhere.  Place salmon crust-side down on the skillet and cook about 1 minute.

Carefully turn salmon over and place pan in middle of the oven.  Cook 5 or 6 minutes.

4 Servings.

Filed Under: Entrees, Fish, French Tagged With: ,
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