tag:blogger.com,1999:blog-41155743680606521982024-03-13T00:21:55.189-07:00All Salmon RecipesJohnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-4115574368060652198.post-28210454763490741762014-11-01T05:29:00.000-07:002014-11-01T12:14:21.562-07:00Vietnamese Salad Rolls with Salmon, Rice Vermicelli, Pea Shoots, and Hoisin<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: gewürztraminer; riesling</i></div>
<div class="white1">
</div>
<div class="noindent">
Think of these as a salad you can hold in your hand.
Flavorful, healthful, and beautiful to look at, these salad rolls make perfect
hors d’oeuvres, a first course to the start of an Asian meal, or picnic fare for
a summer outing. Even though the ingredient list is long, these are quick to put
together and easy to assemble. My teenage daughter, Molly, makes these when I
have leftover grilled salmon in the refrigerator. She uses whatever interesting
greens I have on handwatercress, mesclun, a little mint—and then pulls some
bottled peanut sauce from the pantry shelf. Make this dipping sauce—it’s
terrific—but if you are in a hurry, bottled peanut sauce will work, too.</div>
<div class="extract">
<h4>
<span class="small">MAKES 8 SALAD ROLLS; SERVES 8 AS AN APPETIZER</span></h4>
<h5>
Hoisin-Peanut Dipping Sauce</h5>
<ul class="none">
<li>2 tablespoons chunky natural peanut butter, warmed slightly to soften
</li>
<li>¼ cup hoisin sauce
</li>
<li>¼ cup water
</li>
<li>1 tablespoon Thai fish sauce <i>(nam pla)</i>
</li>
<li>¾ teaspoon peeled and minced fresh ginger
</li>
<li>¼ teaspoon red pepper flakes </li>
</ul>
<ul class="none">
<li>2 tablespoons soy sauce
</li>
<li>1 tablespoon fresh lemon juice
</li>
<li>2 teaspoons peeled and minced fresh ginger
</li>
<li>1 teaspoon honey
</li>
<li>1 salmon fillet (12 ounces), <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>
</li>
<li>1 package (2 ounces) rice vermicelli (bean threads) <i>(see Cook’s
Notes)</i>
</li>
<li>Eight (8-to 9-inch) round rice paper wrappers <i>(see Cook’s Notes)</i>
</li>
<li>2 ounces pea shoots <i>(see Cook’s Notes)</i>
</li>
<li>4 green onions, trimmed, halved lengthwise, and then cut into 4-inch lengths
</li>
<li>16 sprigs fresh cilantro </li>
</ul>
</div>
<div class="noindent">
<span class="small">TO MAKE THE DIPPING SAUCE:</span> Combine
the peanut butter, hoisin, water, fish sauce, ginger, and red pepper flakes in a
small bowl. Stir until well blended. Cover and set aside until ready to
serve.</div>
<div class="white1">
</div>
<div class="noindent">
<a href="https://www.blogger.com/null" id="page_53">In a small bowl, combine the soy sauce, lemon
juice, ginger, and honey. Place the salmon in a shallow baking dish and pour the
marinade over the top. Turn the salmon several times until it is well coated
with the marinade and then set aside for <i>20</i> minutes.</a></div>
<div class="white1">
</div>
<div class="noindent">
Meanwhile, soak the rice vermicelli in a medium bowl of warm
water until softened, about <i>20</i> minutes. Drain in a colander and set
aside covered with a damp paper towel.</div>
<div class="white1">
</div>
<div class="noindent">
Set an oven rack or broiler pan about 4 inches from the
broiler and preheat the broiler. Drain the marinade. Broil the salmon, skin side
up, until bronzed, 3 minutes. Turn the salmon and broil until it is bronzed and
flakes slightly when nudged with a fork, about 3 minutes. Remove and set aside
to cool. When cool enough to handle, cut the salmon into 8 long, thin
strips.</div>
<div class="white1">
</div>
<div class="noindent">
To assemble the salad rolls, have ready a large bowl of warm
water and a clean, dry linen towel. Working with one rice paper wrapper at a
time, dip the wrapper in the water for 5 seconds, turning to wet both sides.
Arrange on the towel. As you assemble the rolls, use ⅛ of the ingredients for
each roll: Lay a small portion of pea shoots, horizontally, on the bottom third
of the wrapper. Top with a small mound of noodles, spreading them horizontally.
Place a piece of salmon, <i>2</i> pieces green onion, and <i>2</i> sprigs
cilantro horizontally on top. Roll the wrapper over the filling, creating a
cylinder. Roll it halfway over again and then fold in the sides of the cylinder,
envelope style. Continue rolling the wrapper into a finished cylinder. Place on
a platter and continue rolling the rest of the salad rolls. Cover with a damp
paper towel and then with plastic wrap. Set aside at room temperature until
ready to serve. The salad rolls can be made up to <i>2</i> hours ahead. When
ready to serve, cut each salad roll in half on the diagonal. Arrange on a
platter or on individual small plates and serve with little bowls of dipping
sauce.</div>
<div class="extract-gray2">
<h4>
<span class="small">COOK’S NOTES</span></h4>
<div class="noindent">
<i>Rice vermicelli, also called bean threads or cellophane
noodles, are translucent threads made from the starch of mung beans. They have a
wonderful texture once softened. Typically, bean threads come in 2-ounce
cellophane bags, usually bundled in packages of 6 or 8 and wrapped in neon pink
or plastic mesh bags.</i> • <i>Rice paper wrappers</i> (banh trang) <i>are
sometimes labeled “spring roll wrappers.” These are thin, translucent dried
sheets made from rice, water, and salt. They come in various sizes and are
either round or square. They are softened in warm water and used fresh, or they
can be stuffed, rolled, and deep-fried.</i> • <i>Pea shoots</i> (dau miu)
<i>are the delicate, crisp vines and tender leaves of the green pea plant. Pea
shoots taste like a cross between peas and spinach, with a hint of spicy
watercress. Look for these ingredients in well-stocked supermarkets or in Asian
grocery stores.</i></div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States43.197167282501269 -110.039062530.803711782501267 -130.69335949999999 55.590622782501271 -89.3847655tag:blogger.com,1999:blog-4115574368060652198.post-76565434905156314762014-11-01T05:28:00.004-07:002014-11-01T12:14:21.695-07:00Gravlax<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<img alt="Gravlax" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbu0Rs_UDFhPSgPSYq2MJLC8hgnKKpB-RKQgNl5he30ie23nvtqiagfkLtw4mRpmeOCa8w3HLNCFFuv-o0D8y-RU-FyUsR6uVvCjZ3TVST9MJKt-4GgjoLez4NQ1HO7VUlBXl3mdEJl4/s1600/1.jpg" height="328" title="Gravlax" width="400" /></div>
<br />
<div class="center">
<i>Suggested wine: Chablis; <a href="http://goo.gl/rGMlbQ">pinot gris</a>; <a href="http://goo.gl/peKCHE">sauvignon blanc</a></i></div>
<div class="white2">
</div>
<div class="noindent">
One of the most delicate and least-embellished salmon
preparations is gravlax, a Scandinavian specialty in which the fish is cured by
means of a salt and sugar rub. No cooking is involved. I like to think of this
paper-thin sliced raw fish as one step beyond Japanese sashimi. Typically,
gravlax is seasoned with fresh dill, a brandy such as Cognac, and spruce sprigs.
Not everyone has a spruce tree growing in his or her yard, including me, so I’ve
decided to re-create that woodsy flavor by including gin in my recipe. The gin’s
mild juniper berry flavor is a lovely accent with the dill. Serve the salmon
with buttered pumpernickel as an appetizer or first course along with thin
slices of cucumber. The salmon can be garnished with chopped chives, scallions,
capers, minced shallots, or lemon zest. Drizzle the salmon with extra-virgin
olive oil if you desire.</div>
<div class="extract">
<h4>
<span class="small">SERVES 10 AS A FIRST COURSE OR 20 AS AN
APPETIZER</span></h4>
<ul class="none">
<li>½ cup coarse sea salt or kosher salt
</li>
<li>½ cup sugar
</li>
<li>1 salmon fillet (3 to 4 pounds), skin on and scaled, <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>
</li>
<li>10 sprigs fresh dill, coarsely chopped
</li>
<li>¼ cup gin </li>
</ul>
</div>
<div class="noindent">
Select a <i>2</i> -inch-deep glass or ceramic baking dish
that fits the length of the fish as closely as possible. In a small bowl,
combine the salt and sugar and spread half of this mixture on the bottom of the
baking dish. Lay the salmon, skin side down, in the dish. Gently rub the
remaining salt mixture over the flesh side of the fillet. Spread the dill over
the fillet. Slowly drizzle the gin over the fish, being careful not to rinse off
the salt cure.</div>
<div class="white1">
</div>
<div class="noindent">
Place a large sheet of plastic wrap directly on top of the
fish. Select a slightly smaller baking dish, or some other large, flat object,
to rest on top of the fish. Place something that weighs several pounds in the
top of the dish. I use full beer bottles set on their sides. Place the weighted
salmon in the refrigerator for at least <i>2</i> days or up to 5 days. Turn
the salmon once a day, being sure to weight the salmon after each turn.<br />
<br /></div>
<div class="noindent">
To serve, skin the fillet, then cut the fillet into
⅛-inch-thick crosswise slices. Arrange on a platter and garnish as desired.
Gravlax keeps for up to 1 week in the refrigerator. To freeze for up to 3
months, wrap the gravlax completely in plastic wrap and then in a double layer
of aluminum foil.</div>
<div class="noindent">
<br /></div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States35.460669951495305 -100.54687522.412775951495306 -121.201172 48.508563951495304 -79.892578tag:blogger.com,1999:blog-4115574368060652198.post-52043828405891208812014-11-01T05:28:00.001-07:002014-11-01T12:14:21.620-07:00Salmon Rillettes<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: California or French <a href="http://goo.gl/oJ4okc">chardonnay</a>;
chardonnay-semillon blend</i></div>
<div class="white2">
</div>
<div class="noindent">
I obtained this recipe years ago from Lucien Vanel, who owns
Restaurant Vanel in the old city of Toulouse, France. The mixture improves with
age, making it a perfect do-ahead hors d’oeuvre for a party. It will keep up to
1 week under a layer of clarified butter. Plan to make it at least 2 days before
serving to allow the flavors to meld.</div>
<div class="extract">
<h4>
<span class="small">SERVES 12 AS AN APPETIZER</span></h4>
<ul class="none">
<li>1 salmon fillet (1 pound), skin and pin bones removed
</li>
<li>¼ teaspoon kosher or sea salt
</li>
<li>1 cup (2 sticks) unsalted butter, at room temperature
</li>
<li>1 large shallot, minced
</li>
<li>2 tablespoons dry white wine
</li>
<li>4 ounces smoked salmon (lox), cut into ¼-inch dice
</li>
<li>2 tablespoons olive oil
</li>
<li>1 tablespoon fresh lemon juice
</li>
<li>1 large egg yolk
</li>
<li>Pinch freshly grated nutmeg
</li>
<li>Freshly ground white pepper </li>
</ul>
</div>
<div class="noindent">
Cut the fillet into 4 equal portions. Sprinkle with the salt
and let stand at room temperature for <i>20</i> minutes.</div>
<div class="white1">
</div>
<div class="noindent">
To make clarified butter for sealing the rillettes, melt 7
tablespoons of the butter in a medium sauté pan. Pour the butter into a 1-cup
glass measure and set aside until the foam comes to the top and the milky
residue settles to the bottom. Skim off the foam and carefully pour the clear
yellow liquid into another measuring cup or small bowl. Discard the milky
residue. Set the clarified butter aside.</div>
<div class="white1">
</div>
<div class="noindent">
Using the same sauté pan set over medium heat,
melt <i>2</i> tablespoons of the butter until it foams. Add the shallot and
sauté until soft but not browned, about <i>2</i> minutes. Add the salted
salmon pieces in one layer and pour the wine over the top. Cover the salmon with
a piece of waxed paper, and then with a tight-fitting lid. Cook for <i>2</i>
minutes. Turn the salmon, cover, and cook just until the fish turns opaque,
about <i>2</i> minutes longer. Remove the pan from the heat but keep it
covered and let the salmon cool in the pan.</div>
<div class="white1">
</div>
<div class="noindent">
In a food processor fitted with the metal blade, process the
remaining 7 tablespoons butter until creamy. Use a fork to flake the cooled
salmon and add it to the work bowl. Add the smoked salmon and pulse the mixture
just until combined. The texture should be grainy—do not process until smooth.
Add the olive oil, lemon juice, egg yolk, nutmeg, and a little pepper. Pulse
just until combined. Taste and adjust the seasoning.</div>
<div class="white1">
</div>
<div class="noindent">
Pack the rillettes into either two 1-cup crocks or ramekins,
or one <i>2</i>-cup ramekin. Smooth the surface. If the clarified butter has
solidified, heat it just until melted but not hot. Pour just enough butter over
each ramekin to cover the rillettes by about ⅓ inch. Refrigerate.</div>
<div class="white1">
</div>
<div class="noindent">
Remove from the refrigerator about 40 minutes before serving.
Remove the layer of butter by running a paring knife around the rim of the
ramekin and lifting off the butter. (Scrape any of the salmon mixture off the
butter and save the butter for later cooking. Use within a couple of days.)
Serve the rillettes at room temperature, accompanied with crostini or crackers.</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States44.254642077516969 -111.8964815139770518.02527057751697 -153.20507551397705 70.484013577516976 -70.587887513977051tag:blogger.com,1999:blog-4115574368060652198.post-22486456437041491412014-11-01T05:27:00.006-07:002014-11-01T12:14:21.540-07:00Smoked Salmon with Lemon-Chive Shortbreads<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: <a href="http://goo.gl/Sswhjv">riesling</a>; <a href="http://goo.gl/hFZUyi">pinot grigio</a></i></div>
<div class="white2">
</div>
<div class="noindent">
These may seem like fussy little appetizers, but they’re not.
What I like to do is make the dough, roll out and cut the shortbreads, then
freeze the unbaked cookies. In a pinch, when company is coming, I’ll put a
couple dozen on a baking sheet straight from the freezer and have instant hors
d’oeuvres. The herbed cream cheese is a snap to mix together, or you can buy a
goodquality herbed blend from the local deli where you buy lox. This recipe
makes plenty for a large cocktail party, or you can pull out a dozen or so at a
time for a dinner party.</div>
<div class="extract">
<h4>
<span class="small">MAKES ABOUT 60 SHORTBREADS; SERVES 20 AS AN
APPETIZER</span></h4>
<h5>
Lemon-Chive Shortbreads</h5>
<ul class="none">
<li>1 cup all-purpose flour
</li>
<li>3 tablespoons medium-grind cornmeal
</li>
<li>½ teaspoon kosher or sea salt
</li>
<li>2 tablespoons finely snipped fresh chives
</li>
<li>Grated zest of 1 lemon
</li>
<li>½ cup (1 stick) unsalted butter, softened 30 minutes at room temperature,
cut into small cubes
</li>
<li>4 ounces goat cheese, crumbled </li>
</ul>
<ul class="none">
<li>4 ounces cream cheese, at room temperature
</li>
<li>¾ teaspoon freshly ground pepper
</li>
<li>2 teaspoons minced fresh dill, plus more for garnish
</li>
<li>10 ounces thinly sliced smoked salmon (lox)
</li>
<li>All-purpose flour for dusting </li>
</ul>
</div>
<div class="noindent">
In a food processor fitted with the metal blade, combine the
flour, cornmeal, and salt. Pulse several times to combine. Add the chives and
lemon zest and pulse twice to combine. Distribute the butter and goat cheese
evenly over the flour mixture. Pulse just until the dough forms a ball. Transfer
the dough to a piece of plastic wrap, flatten into a disk, wrap well, and
refrigerate for at least 1 hour before rolling.</div>
<div class="white1">
</div>
<div class="noindent">
Meanwhile, in a small bowl, blend together the
cream cheese, pepper, and the <i>2</i> teaspoons dill. Cover and refrigerate.
Cut the salmon slices into l-by-1½-inch strips. Roll the strips into little
tubes and arrange on a plate ready to assemble the appetizers. Cover and
refrigerate.</div>
<div class="white1">
</div>
<div class="indent">
Position the oven racks in the center and lower third of the
oven. Preheat the oven to 3SO°F. Have ready <i>2</i> nonstick or
parchment-lined rimmed baking sheets. On a lightly floured work surface, using a
rolling pin lightly dusted with flour, roll the dough ⅛ inch thick. Cut out
shortbreads with a 1¼-inch-diameter cookie cutter and place ½ inch apart on the
baking sheets. Gather the unused pieces of dough, reroll, and cut additional
shortbreads until all the dough is used. Bake until lightly browned, <i>20</i>
to <i>25</i> minutes. Let cool on wire racks.</div>
<div class="white1">
</div>
<div class="noindent">
To assemble, using a table knife, dab a small amount of the
herbed cream cheese in the center of each of the shortbreads. Place a piece of
salmon on top and garnish with a tiny sprig of dill. Arrange on a serving
platter. Serve immediately, or loosely cover and keep at room temperature for up
to 1 hour.</div>
<div class="extract-gray1">
<h4>
<span class="small">COOK’S NOTE</span></h4>
<div class="noindent">
<i>These shortbreads are best when baked the day of serving.
They freeze well unbaked. Roll and cut out the cookies, layer between sheets of
waxed paper, and freeze in a covered container. The shortbreads can be made up
to 1 month in advance. Bake without thawing, allowing for a slightly longer
baking time. Alternatively, the dough can be made 2 days in advance, wrapped
tightly, and refrigerated.</i></div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States43.452918893554653 -119.882812531.083248393554655 -140.53710949999999 55.822589393554651 -99.2285155tag:blogger.com,1999:blog-4115574368060652198.post-47539422072829970592014-11-01T05:27:00.001-07:002014-11-01T12:14:21.604-07:00Thai Coconut Soup with Salmon, Ginger, and Lemongrass<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: Alsatian or Oregon<a href="http://goo.gl/qgmddY"> pinot gris</a>;<a href="http://goo.gl/Sswhjv"> riesling</a>;
<a href="http://goo.gl/2Aohzn">gewùrztraminer</a></i></div>
<div class="white1">
</div>
<div class="noindent">
Don’t be discouraged from making this soup because of the long
list of ingredients—this is a quick one-pot meal. I purposely cook the rice
noodles first so the pot can be rinsed and reused. (I love to cook, dislike
doing dishes, and am always trying to figure out handy cleanup-saving methods!)
If your supermarket doesn’t have all the ingredients you need, either head to an
Asian market to pick up supplies or order them online. The curry pastes will
keep indefinitely in the refrigerator. Rice noodles and Thai fish sauce are a
boon to have in the pantry. Kaffir lime leaves and lemongrass will keep for a
couple of weeks in the refrigerator or can be frozen.</div>
<div class="extract">
<h4>
<span class="small">SERVES 4 AS A LIGHT SUPPER</span></h4>
<ul class="none">
<li>6 ounces rice vermicelli <i>(see Cook’s Notes)</i>
</li>
<li>1 teaspoon kosher or sea salt
</li>
<li>2 tablespoons vegetable oil
</li>
<li>1 tablespoon peeled and minced fresh ginger
</li>
<li>1 large clove garlic, minced
</li>
<li>1 small yellow onion, halved lengthwise and cut into thin wedges
</li>
<li>¼ teaspoon Thai red curry paste <i>(see Cook’s Notes)</i>
</li>
<li>2 teaspoons Thai yellow curry paste <i>(see Cook’s Notes)</i>
</li>
<li>1 can (13.5 ounces) unsweetened coconut milk
</li>
<li>4 cups low-sodium chicken broth
</li>
<li>1 stalk lemongrass, trimmed to about 8 inches long, halved lengthwise and
flattened with the flat side of a knife
</li>
<li>2 fresh kaffir lime leaves or 2 tablespoons fresh lime juice
</li>
<li>2 tablespoons <a href="http://goo.gl/uTNDva">Thai fish sauce</a> <i>(nam pla)</i>
</li>
<li>1 salmon fillet (1 pound), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>, cut into bite-sized pieces </li>
</ul>
<h5>
Garnish</h5>
<ul class="none">
<li>4 ounces bean sprouts, soaked in ice water for 10 minutes, then drained
</li>
<li>¾ cup loosely packed fresh cilantro leaves
</li>
<li>½ cup loosely packed fresh Thai basil or sweet basil leaves, shredded
<i>(see Cook’s Notes)</i>
</li>
</ul>
</div>
<div class="noindent">
Fill a 6-quart soup pot two-thirds full of
water, cover, and bring to a boil over high heat. Add the rice vermicelli and
salt and cook the noodles until they are soft but not completely tender, 4
minutes. (They will finish cooking once added to the soup.) Drain in a colander,
rinse with cold water, drain again, and set aside. Rinse and dry the pot.</div>
<a href="https://www.blogger.com/null" id="page_73">
</a>
<br />
<div class="white1">
</div>
<div class="noindent">
In the same pot, heat the oil over medium-low heat and swirl
to coat the pan. Sauté the ginger, garlic, and onion until well coated with the
oil, 1 minute. Cover the pan and cook the aromatics until softened but not
brown, <i>2</i> minutes longer. Add the red and yellow curry pastes and sauté,
stirring constantly, until well mixed, about 1 minute. Add the coconut milk,
chicken broth, lemongrass, and lime leaves or juice. Bring to a boil. Reduce the
heat to a simmer, cover, and cook for 15 minutes.</div>
<div class="white1">
</div>
<div class="noindent">
Using tongs, remove the lemongrass and lime leaves from the
soup. Add the fish sauce and reserved noodles to the soup and simmer for 3
minutes. (At this point, the soup can be made up to 1 day in advance.
Refrigerate, covered, then bring back to a simmer.) Add the salmon and simmer
just until the fish is cooked through, about 3 minutes. Divide among warmed deep
bowls and serve immediately. Pass the garnishes at the table.</div>
<div class="extract-gray">
<h4>
<span class="small">COOK’S NOTES</span></h4>
<div class="noindent">
<i>Rice noodles are sold primarily in Asian grocery stores,
but many well-stocked supermarkets also have them. Rice vermicelli, a long, thin
rice noodle, is just one style. These noodles are extra-thin, about 8 inches
long, and sold in cellophane packages. Within the package, the noodles are
either loose or neatly bundled with a string. If you can’t find rice vermicelli,
the slightly wider rice stick noodles will work, too.</i> • <i>Thai red and
yellow curry pastes are available in small jars and cans at supermarkets or
Asian grocery stores. Thai red curry paste is made of ground red chiles, herbs,
and spices and packs a punch. Use more (or less) to please your taste
buds.</i></div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States39.639537564366712 -107.226562526.93920256436671 -127.8808595 52.339872564366715 -86.5722655tag:blogger.com,1999:blog-4115574368060652198.post-56037556183183781342014-11-01T05:26:00.003-07:002014-11-01T12:14:21.636-07:00Rice Noodle Soup with Salmon, Baby Bok Choy, and Shiitake Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYprQCROcAzq-ch5r17xIdjiY0MUdTtbVUKEzP07jVpLkBnKfVNMfp5d7Czz5tPeWdhnGLFF9fINccXbf6ODWEvq6UuNFcmjEZgWZd_5wTzPdVFi_FOZvtS6OiiGry4ZeeuRFbroiAwmQ/s1600/Rice+Noodle+Soup+with+Salmon,+Baby+Bok+Choy,+and+Shiitake+Mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYprQCROcAzq-ch5r17xIdjiY0MUdTtbVUKEzP07jVpLkBnKfVNMfp5d7Czz5tPeWdhnGLFF9fINccXbf6ODWEvq6UuNFcmjEZgWZd_5wTzPdVFi_FOZvtS6OiiGry4ZeeuRFbroiAwmQ/s1600/Rice+Noodle+Soup+with+Salmon,+Baby+Bok+Choy,+and+Shiitake+Mushrooms.jpg" height="400" width="366" /></a></div>
<br />
<div class="right">
<i>Suggested wine: <a href="http://goo.gl/xWzE17">German riesling</a></i></div>
<div class="white1">
</div>
<div class="noindent">
Think of this as a salmon <i>pho</i>, the Vietnamese
equivalent of comforting and hearty noodle soup usually made with beef. I’ve
skipped a few of the traditional salad garnishes to make this a quick, easy
weeknight meal in a bowl, but feel free to add a few more garnishes if you like.
Sliced green onions and bean sprouts would be good, and pumping up the heat with
a little <i>sriacha,</i> a chile purée, will give the soup an extra kick. This
soup is especially welcome on a chilly, rainy night, and I always enjoy any
leftovers.</div>
<div class="extract">
<h4>
<span class="small">SERVES 6 AS A LIGHT SUPPER</span></h4>
<ul class="none">
<li>5 ounces rice stick noodles <i>(see Cook’s Notes)</i>
</li>
<li>8 large dried shiitake mushrooms
</li>
<li>2 tablespoons vegetable oil
</li>
<li>1 large clove garlic, minced
</li>
<li>1 tablespoon peeled and minced fresh ginger
</li>
<li>1 yellow onion, halved lengthwise and cut into thin wedges
</li>
<li>2 serrano chiles, including seeds and ribs, cut into thin rounds
</li>
<li>8 cups low-sodium chicken broth
</li>
<li>1 tablespoon dark soy sauce <i>(see Cook’s Notes)</i>
</li>
<li>3 star anise pods
</li>
<li>1 large carrot, peeled and julienned
</li>
<li>6 heads baby bok choy, halved lengthwise
</li>
<li>1 salmon fillet (1 pound), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>, cut into 6 equal portions
</li>
<li>¾ cup loosely packed fresh Thai basil or sweet basil leaves, shredded
<i>(see Cook’s Notes)</i>
</li>
</ul>
</div>
<div class="noindent">
Place the rice stick noodles in a large bowl and cover
completely with hot water. Soak until softened, about <i>20</i> minutes. Rinse
under warm water, drain, then cover and set aside.</div>
<div class="noindent">
Place the mushrooms in a small container with a
tight-fitting lid, fill the container to the top with hot water, and cover.
(Using a covered container keeps the mushrooms completely submerged.) Soak the
mushrooms until softened, about <i>20</i> minutes. Drain, discard the stems,
and cut the mushrooms into thin strips. Set aside.</div>
<a href="https://www.blogger.com/null" id="page_76">
</a>
<br />
<div class="white1">
</div>
<div class="noindent">
Meanwhile, in a 6-quart saucepan, heat the oil over medium-low
heat and swirl to coat the pan. Sauté the garlic, ginger, onion, and chiles
until soft but not brown, about <i>2</i> minutes. Add the chicken broth, soy
sauce, and anise. Reduce the heat to a simmer, partially cover, and cook for 15
minutes. Add the carrot and reserved mushrooms and cook until the carrot is
crisp-tender, about 5 minutes. Add the bok choy and salmon. Simmer just until
the salmon is cooked through, 5 to 7 minutes longer.</div>
<div class="white1">
</div>
<div class="noindent">
Divide the noodles among 6 heated soup bowls. Ladle the soup
over the noodles and top each bowl with a piece of salmon and <i>2</i>
portions of bok choy. Garnish with the basil and serve immediately.</div>
<br />
<div class="image">
<a href="https://www.blogger.com/null" id="page_76">
</a>
<br />
<div class="center">
<br />
<div class="extract-gray2">
<h4>
<span class="small">COOK’S NOTES</span></h4>
<div class="noindent">
<i>Rice noodles are sold primarily in Asian grocery stores,
but many well-stocked supermarkets also have them. The noodles used in this
recipe are Thai or Vietnamese translucent flat rice stick noodles about ¼ inch
wide. The package will be labeled rice stick</i> (ban pho <i>or</i> sen yai).
• <i>Dark soy sauce, sometimes labeled “black soy sauce “ or “soy superior
sauce,” is aged for longer periods than regular soy sauce and usually contains
molasses. It adds a distinct and hearty depth of flavor to a dish. My favorite
brand is Koon Chun Black Soy. If you can’t find dark soy sauce, substitute 1
tablespoon of regular soy mixed with ½ teaspoon of molasses.</i> • <i>Thai
sweet basil</i> (bai horapha) <i>has purplish stems, green leaves, and an
aniseed aroma and flavor. It is commonly used in soups, curries, and stir-fried
dishes. Though primarily sold in Asian grocery stores, many well-stocked natural
foods stores carry Thai basil. Substitute Italian sweet basil if
necessary.</i></div>
</div>
</div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States37.718590325588131 -116.7187524.855080325588133 -137.37304699999999 50.582100325588129 -96.064453tag:blogger.com,1999:blog-4115574368060652198.post-67151415980987231422014-11-01T05:26:00.002-07:002014-11-01T12:14:21.678-07:00Salmon Cakes with Satsuma, Red Onion, and Jicama Slaw<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right" style="text-align: center;">
<img alt="Salmon Cakes with Satsuma, Red Onion, and Jicama Slaw" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDghZcLSeQp7QNU2qSFenTZalVf7ILlaDggeDSL4idVk1EmbUSZgiz900i4aV0swRqipX7rwROnhECwJ__fi3I4Z29PVgY76gWrJOKno1u7KMTOoM2Eq5UQvpgLYCFusH7pzbU-M83b0g/s1600/Salmon+Cakes+with+Satsuma,+Red+Onion,+and+Jicama+Slaw.jpg" height="396" title="Salmon Cakes with Satsuma, Red Onion, and Jicama Slaw" width="400" /><i> </i></div>
<div class="right">
<i> Suggested wine: Spanish <a href="http://goo.gl/QMORAA">albariño</a> or Portuguese
alvarinho</i></div>
<div class="white1">
</div>
<div class="indent">
What I love about this recipe is that, except for frying the
salmon cakes, everything can be made ahead, and that takes the stress out of
dinner parties. Just like perfect crab cakes that fall apart with the touch of a
fork, these salmon cakes have no heavy binders and aren’t bogged down with
fillers such as bread crumbs. The fresh taste of salmon, accented with ginger,
onion, and herbs, makes these light, delectable, and crisp edged when rolled in
Japanese bread crumbs. As a nice contrast and an addition to the plate, I’ve
added a citrus-infused jicama slaw with lots of cilantro, red onion, and plump
satsuma oranges.</div>
<div class="extract">
<h4>
<span class="small">MAKES 12 SALMON CAKES; SERVES 6 AS AN
APPETIZER</span></h4>
<h5>
Salmon Cakes</h5>
<ul class="none">
<li>1 salmon fillet (12 ounces), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>
</li>
<li>2teaspoons olive oil
</li>
<li>Kosher or sea salt
</li>
<li>Freshly ground pepper
</li>
<li>4 tablespoons (½ stick) unsalted butter
</li>
<li>1 tablespoon peeled and minced fresh ginger
</li>
<li>½ cup diced white onion
</li>
<li>½ cup finely diced celery
</li>
<li>½ cup finely diced red bell pepper
</li>
<li>½ cup mayonnaise
</li>
<li>1 tablespoon fresh lemon juice
</li>
<li>¼ teaspoon cayenne pepper
</li>
<li>1 teaspoon minced fresh thyme
</li>
<li>2 teaspoons snipped fresh chives
</li>
<li>2 tablespoons minced fresh flat-leaf parsley </li>
</ul>
<h5>
<a href="https://www.blogger.com/null" id="page_56">Jicama Slaw</a></h5>
<ul class="none">
<li>12 ounces jicama, peeled and cut into ⅛-by-2-inch matchsticks (about 2 cups)
</li>
<li>½ small red onion, halved lengthwise and cut into thin wedges
</li>
<li>3 satsuma oranges, peeled, white pith removed, and sectioned
</li>
<li>⅓ cup chopped fresh cilantro
</li>
<li>3 tablespoons extra-virgin olive oil
</li>
<li>Juice of 1 lime
</li>
<li>1 teaspoon Dijon mustard
</li>
<li>¾ teaspoon ground cumin
</li>
<li>¾ teaspoon kosher or sea salt
</li>
<li>½ teaspoon sugar
</li>
<li>Freshly ground pepper </li>
</ul>
<ul class="none">
<li>1¼ cups panko (Japanese bread crumbs)
</li>
<li>2 tablespoons vegetable oil </li>
</ul>
</div>
<div class="noindent">
<span class="small">TO MAKE THE SALMON CAKES:</span> Preheat the
oven to 250°F. Place the salmon in a shallow baking dish, rub all over with the
olive oil, and season lightly with salt and pepper to taste. Bake the fish until
the fat between the layers turns opaque, almost white, and the fish flakes
slightly when pierced with a knife, <i>20</i> to <i>25</i> minutes.
Alternatively, insert an instant-read thermometer into the thickest part of the
salmon; when it registers 125° to 130°F, the fish is done. Set aside to
cool.</div>
<div class="white1">
</div>
<div class="noindent">
Meanwhile, in a nonstick skillet or sauté pan, melt <i>2</i>
tablespoons of the butter over medium heat and swirl to coat the pan. Add the
ginger, onion, celery, and bell pepper. Sauté, stirring frequently, until the
vegetables are soft but not brown, about 4 minutes. Add */? teaspoon of salt and
a few grinds of pepper. Set aside to cool.</div>
<div class="white1">
</div>
<div class="noindent">
In a mixing bowl, combine the mayonnaise, lemon juice, cayenne
pepper, thyme, chives, and parsley. Stir to blend. Using a fork, flake the
salmon into small pieces and add it to the mixing bowl. Add the vegetables.
Using a rubber spatula, gently mix the ingredients, being careful not to mash
the salmon. Form the mixture into 12 cakes about 1¾ inches in diameter and ½
inch thick. Place the salmon cakes on a rimmed baking sheet, cover, and
refrigerate for at least 40 minutes or up to 8 hours.</div>
<div class="white1">
</div>
<div class="noindent">
<span class="small">TO MAKE THE JICAMA
SLAW:</span> Combine the jicama, onion, satsumas, and cilantro in a large bowl.
Toss to mix well. In a small bowl, combine the olive oil, lime juice, mustard,
cumin, salt, sugar, and a few grinds of pepper to taste. Stir vigorously to
blend. Taste and adjust the seasoning. Pour the dressing over all and toss to
mix well. Taste and add more salt and pepper, if desired. Cover and refrigerate.
(The jicama slaw can be made up to 1 day in advance.) Remove from the
refrigerator 30 minutes before serving. Toss again just before serving.</div>
<div class="white1">
</div>
<div class="noindent">
To finish and fry the salmon cakes, spread the bread crumbs on
a dinner plate and roll the salmon cakes in the bread crumbs, coating all sides
well. Set aside. In a large sauté pan, preferably cast iron, heat the remaining
2 tablespoons butter and the oil over medium-high heat. Swirl to coat the pan.
Working in batches and without crowding the pan, brown the salmon cakes on one
side, about 3 minutes, then flip them over and brown the other side, about 3
minutes longer. Serve immediately, accompanied with the jicama slaw.</div>
<div class="image">
<div class="center">
</div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States40.3130432088809 -103.5351562534.0412207088809 -113.86230474999999 46.5848657088809 -93.208007750000007tag:blogger.com,1999:blog-4115574368060652198.post-47972837153268038952014-11-01T05:25:00.006-07:002014-11-01T12:14:21.609-07:00Salmon Stock<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="noindent">
Salmon sportfishermen who are used to gutting, cleaning, and
filleting their catches—and who don’t discard the salmon heads or use them for
bait—can use the bones and head to make a lovely stock, beautifully pale peach
in color. If you don’t go salmon fishing or have friends who fish, ask your
fishmonger to save you a salmon head that has the gills removed.</div>
<div class="indent">
Salmon stock needs only an hour to simmer. Cooking the stock too
long gives it a bitter taste.</div>
<div class="extract">
<h4>
<span class="small">MAKES 5 CUPS</span></h4>
<ul class="none">
<li>1 salmon head (2 to 2½ pounds)
</li>
<li>1 small onion, quartered
</li>
<li>2 cloves garlic
</li>
<li>1 carrot, cut into 2-inch chunks
</li>
<li>1 bay leaf
</li>
<li>3 sprigs fresh thyme
</li>
<li>5 peppercorns
</li>
<li>6 cups cold water
</li>
<li>1 cup dry white wine </li>
</ul>
</div>
<div class="noindent">
Rinse the salmon head and remove the gills, if necessary,
leaving the gill plates <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">intact</a>. Using a
sharp knife, split the salmon head in half lengthwise. Place the salmon in a
6-quart saucepan and add the onion, garlic, carrot, bay leaf, thyme, and
peppercorns to the pan. Add the water and wine. The fish head should be
completely submerged; if not, add a bit more water. Bring the liquid to a boil
and then reduce to a bare simmer. Partially cover the pot and simmer for 1
hour.</div>
<div class="white1">
</div>
<div class="noindent">
Using tongs or a large, slotted spoon, transfer the pieces of
salmon and the vegetables to a large fine-mesh sieve set over a large bowl to
catch all the juices. Do not press on the solids. Pour the stock through the
sieve into the large bowl. Discard the solids. Let the stock cool. (To cool the
stock quickly, set the bowl in a larger one filled with ice water, or a sink
with about <i>2</i> inches of ice water.) Stir the stock occasionally to help
cool it down. Cover and refrigerate the stock for up to <i>2</i> days. Once
the stock is chilled, skim any congealed fat from the surface using the side of
a large spoon. To keep the stock longer, transfer to a freezer container,
allowing 1 inch of headspace, and freeze for up to 6 months.</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States35.746512259918504 -104.414062522.721533759918504 -125.0683595 48.771490759918507 -83.7597655tag:blogger.com,1999:blog-4115574368060652198.post-51335919108638098522014-11-01T05:25:00.005-07:002014-11-01T12:14:21.614-07:00Spring Salmon and Sorrel Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: <a href="http://goo.gl/mfz8f5">Austrian grüner veltliner</a>; Oregon or <a href="http://goo.gl/1vbPsA">Alsatian riesling</a>; <a href="http://goo.gl/yrcwtg">sauvignon blanc</a></i></div>
<div class="white2">
</div>
<div class="noindent">
Two of my favorite foods, wild salmon and sorrel, arrive in
the market at about the same time in mid-May. Along with asparagus and
strawberries, sorrel signals spring and a season of lighter fare, moving away
from wintry stews to simple, freshly cooked dishes highlighting garden produce
and fresh fish. Speckles of brilliant green dot this cream soup, thickened with
potatoes and full of the tangy, lemony flavor that sorrel imparts. Served in a
shallow bowl, a square of delicately pink roasted salmon sticks up in the
center, surrounded by a pool of the luscious green-hued soup. Serve this as a
light supper with a loaf of crusty bread or for brunch. Be on the lookout for
sorrel, even ask your produce buyer to stock it, but if it isn’t available, then
fresh watercress is an acceptable substitute.</div>
<div class="extract">
<h4>
<span class="small">SERVES 4 AS A LIGHT SUPPER</span></h4>
<ul class="none">
<li>5 cups <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-stock.html">Salmon Stock </a>
</li>
<li>¾ pound red boiling potatoes, peeled and cut into small chunks
</li>
<li>1 salmon fillet (about 10 ounces), skin and pin bones removed, cut into 4
equal portions, each about 2½ inches square
</li>
<li>2 teaspoons olive oil
</li>
<li>Kosher or sea salt
</li>
<li>Freshly ground pepper
</li>
<li>4 ounces sorrel leaves, stemmed, thick center ribs removed
</li>
<li>3 tablespoons unsalted butter, at room temperature
</li>
<li>1 cup heavy (whipping) cream
</li>
<li>1½ tablespoons minced fresh flat-leaf parsley </li>
</ul>
</div>
<div class="noindent">
Preheat the oven to 250°R In a heavy soup pot, bring the stock
to a boil. Add the potatoes. Lower the heat to a simmer, partially cover the
pot, and cook the potatoes until tender when pierced with a knife, about 15
minutes.</div>
<div class="image">
<div class="center">
</div>
</div>
<a href="https://www.blogger.com/null" id="page_61">
</a>
<br />
<div class="noindent">
Meanwhile, arrange the salmon on a rimmed
nonstick baking sheet or line a baking sheet with parchment paper. Rub the
salmon with a little olive oil and sprinkle each piece lightly with salt and
pepper to taste. Set aside. In a food processor fitted with the metal blade,
purée the sorrel, pulsing on and off for about 30 seconds. Add the butter and
process until the sorrel is completely pureed and blended with the butter.
Transfer to a small bowl, cover, and set aside.</div>
<div class="white1">
</div>
<div class="noindent">
When the potatoes are tender, place the salmon in the oven and
bake until the fat between the layers begins to turn white and the fish flakes
slightly, <i>20</i> to <i>25</i> minutes. The fish will appear to be
underdone because the color is so beautifully pink and vivid, but it should be
fully cooked.</div>
<div class="white1">
</div>
<div class="noindent">
While the salmon is baking, finish the soup. Using an
immersion blender, purée the soup directly in the soup pot. Alternatively,
working in batches, purée the soup in a regular blender and then transfer the
soup back to the pot. Add the cream and stir until the soup is barely simmering.
Add the sorrel butter and stir until well combined. Add 1½ teaspoons of salt and
a few grinds of pepper. Taste and adjust the seasoning. Keep warm until the
salmon is done.</div>
<div class="white1">
</div>
<div class="noindent">
To serve, ladle about 1¼ cups of soup into each of 4 warmed
large, shallow soup or pasta bowls. Carefully place a piece of salmon in the
center of each bowl and garnish with some minced parsley. Serve immediately.</div>
<div class="extract-gray3">
<h4>
<span class="small">COOK’S NOTE</span></h4>
<div class="noindent">
<i>This soup is best when made with salmon stock, but if you
have neither the time nor the inclination to make the stock, substitute 5 cups
offish stock, often available frozen from your fishmonger. Another option is to
use 4 cups low-sodium chicken broth and 1 cup water for the stock. Diluting the
chicken broth with water gives the soup a less “chickeny” flavor, allowing the
wonderful combination of sorrel and salmon to shine through.</i></div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States41.039589562795179 -123.0556619167327928.037566062795179 -143.70995891673277 54.041613062795179 -102.40136491673279tag:blogger.com,1999:blog-4115574368060652198.post-44973975679116166172014-11-01T05:25:00.004-07:002014-11-01T12:14:21.595-07:00Salmon, Leek, and Celery Root Chowder<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: California or <a href="http://goo.gl/08Skph">French chardonnay</a></i></div>
<div class="white2">
</div>
<div class="noindent">
Celery root, also called celeriac, is texturally close to
potatoes when cooked and has a unique flavor reminiscent of celery and parsley.
This brown, knobby vegetable is the root of a specially bred celery plant. Look
for firm roots that are medium to large in size. Use a paring knife rather than
a vegetable peeler to remove the rough peel.</div>
<div class="extract">
<h4>
<span class="small">SERVES 6 AS A LIGHT SUPPER</span></h4>
<ul class="none">
<li>3 strips bacon, cut into ½-inch dice
</li>
<li>3 leeks, white and light green part only, halved lengthwise and cut into
¼-inch-thick slices
</li>
<li>1½ pounds celery root (celeriac), peeled, halved, and cut into ¼-inch-thick
slices
</li>
<li>3 cups bottled clam juice
</li>
<li>1 bay leaf
</li>
<li>3 sprigs fresh thyme
</li>
<li>1 salmon fillet (12 ounces), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>, cut into bite-sized
pieces
</li>
<li>1½ cups half-and-half
</li>
<li>1 tablespoon chopped fresh tarragon
</li>
<li>2 tablespoons chopped fresh flat-leaf parsley
</li>
<li>2 teaspoons fresh lemon juice
</li>
<li>Kosher or sea salt
</li>
<li>Freshly ground pepper </li>
</ul>
</div>
<div class="noindent">
In a heavy soup pot over medium-high heat, cook the bacon
until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a
plate lined with paper towels to drain. Pour off all but 2 tablespoons of the
fat from the pan. Add the leeks and sauté over medium-low heat, stirring
frequently, until softened but not brown, about 5 minutes. Add the celery root,
clam juice, bay leaf, and thyme. Bring to a boil. Reduce the heat to low, cover,
and simmer until the celery root is tender, about 15 minutes.</div>
<div class="white1">
</div>
<div class="noindent">
Add the salmon, bacon, half-and-half, tarragon, and parsley to
the soup pot. Cook just below a simmer until the salmon is cooked through, about
5 minutes. (The half-and-half will curdle if the soup comes to a boil.) Remove
the bay leaf and sprigs of thyme. Add the lemon juice, and season to taste with
salt and pepper. Stir gently to keep the salmon chunks intact. Serve
immediately.</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States49.701745235289032 -135.0263714790344237.35588223528903 -155.68066847903441 62.047608235289033 -114.37207447903442tag:blogger.com,1999:blog-4115574368060652198.post-35149054367333652832014-11-01T05:25:00.003-07:002014-11-01T12:14:21.573-07:00Spicy Corn Stew with Chunks of Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: <a href="http://goo.gl/0Fqmtw">Spanish albariño</a> or Portuguese
alvarinho</i></div>
<div class="white2">
</div>
<div class="noindent">
This colorful meal-in-a-pot needs nothing more than a loaf of
crusty bread to make a hearty supper. Add a salad if you like, but the stew is
chock-full of vegetables. Making a corn broth from the cobs gives the soup an
underlying complex sweet corn flavor. It’s an ideal pairing with the salmon, and
the addition of a poblano gives the stew a bright chile flavor without being
overpoweringly hot. A squeeze of lime and a pungent kick of cilantro are the
perfect garnish.</div>
<div class="extract">
<h4>
<span class="small">SERVES 6 AS A MAIN COURSE</span></h4>
<ul class="none">
<li>6 fresh ears yellow corn, shucked
</li>
<li>2 large sweet onions, such as Walla Walla, Vidalia, or Maui
</li>
<li>2 tablespoons vegetable oil
</li>
<li>8 cups cold water
</li>
<li>3 tablespoons olive oil
</li>
<li>2 celery stalks, cut into ½-inch dice
</li>
<li>1 large poblano chile, seeded, deribbed, and cut into ½-inch dice <i>(see
Cook’s Note)</i>
</li>
<li>1 tablespoon minced fresh thyme
</li>
<li>2 cups heavy (whipping) cream
</li>
<li>1 teaspoon kosher or sea salt
</li>
<li>⅛ teaspoon cayenne pepper
</li>
<li>1 salmon fillet (12 ounces), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>, cut into bite-sized
pieces
</li>
<li>¼ cup packed fresh <a href="http://goo.gl/0C6fPo">cilantro leaves </a>
</li>
<li>1 lime, cut into 6 wedges </li>
</ul>
<div class="noindent">
Working with one ear of corn at a time, stand it upright, stem
end down, in a large bowl. Using a sharp knife, cut downward along the cob,
removing the kernels and rotating the cob a quarter turn after each cut. Reserve
the cobs. Set the kernels aside. Cut one of the onions into thin slices and set
aside. Cut the other onion into ½-inch dice and set aside.</div>
<div class="white1">
</div>
<div class="noindent">
In a heavy soup pot, heat the vegetable oil over
medium-high heat and swirl to coat the pan. Add the sliced onions and sauté,
stirring frequently, until soft and just beginning to brown at the edges, 10
minutes. Add the reserved corncobs and the water. Bring to a boil, reduce the
heat to a simmer, partially cover the pot, and cook until reduced to 4 cups,
about 30 minutes. Using tongs, remove the cobs from the pot and discard. Pour
the corn broth through a fmemesh sieve into a clean bowl or, preferably, a 4-cup
glass measure. Press down on the solids to extract as much liquid as possible.
You should have 4 cups of strained broth. Set aside. Clean the soup pot.</div>
<div class="white1">
</div>
<div class="noindent">
Return the soup pot to medium heat, add the olive oil, and
swirl to coat the bottom of the pot. Add the diced onion, celery, poblano chile,
and thyme. Sauté the vegetables until soft but not brown, S to 7 minutes. Add
the reserved corn kernels, cream, salt, and cayenne. Bring to a simmer and cook
just until the corn is crisp-tender, 7 minutes. Add the salmon and cook at a
bare simmer just until the salmon is cooked through, 3 minutes. Taste and adjust
the seasoning. Divide among heated deep bowls, garnish with cilantro leaves, and
serve immediately. Pass the lime wedges and squeeze a little lime juice into the
soup.</div>
<div class="extract-gray2">
<h4>
<span class="small">COOK’S NOTE</span></h4>
<div class="noindent">
<i>Poblano chiles are a forest green color tinged with purple
and black. They are the size of a small bell pepper but have a pointed bottom.
Milder than most other chiles, poblanos still have plenty of spice, with a nice
fruity quality as well. They are sometimes labeled as pasilla chiles in the
market. Don’t confuse them with the milder Anaheim chiles that are lighter
green, longer, and more tapered in shape.</i></div>
</div>
<h2 class="left" id="sec_19">
</h2>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States47.3626428122488 -119.575195312541.3847763122488 -129.9023438125 53.3405093122488 -109.24804681250001tag:blogger.com,1999:blog-4115574368060652198.post-20199743517526327562014-11-01T05:25:00.002-07:002014-11-01T12:14:21.535-07:00Salmon, Corn, and Potato Chowder with Fresh Thyme<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhr2kFJElrZavliuhj0WpIOE3XFZdLfCh3X5-YkdSS_he5Mm-rc1AI_p5ENm98vbrxE7EWljZQ63Z8QDRuKMEkpkjIzBtIXLuysmdMdq1-ymTex-c1y6MCgTrOb7qjNQ6rNuEAHx3qEg/s1600/Salmon,+Corn,+and+Potato+Chowder+with+Fresh+Thyme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhr2kFJElrZavliuhj0WpIOE3XFZdLfCh3X5-YkdSS_he5Mm-rc1AI_p5ENm98vbrxE7EWljZQ63Z8QDRuKMEkpkjIzBtIXLuysmdMdq1-ymTex-c1y6MCgTrOb7qjNQ6rNuEAHx3qEg/s1600/Salmon,+Corn,+and+Potato+Chowder+with+Fresh+Thyme.jpg" height="400" width="366" /></a></div>
<br />
<br />
<div class="right">
<i>Suggested wine: California or French <a href="http://goo.gl/9z0JEl">chardonnay</a>; dry <a href="http://goo.gl/Bm283X">chenin blanc</a></i></div>
<div class="white2">
</div>
<div class="noindent">
In this recipe, I skillet-toast the fresh corn for an added
depth of flavor, and use fresh herbs, always my preference over dried ones. If
you are into trimming calories, know you can use as little as one strip of bacon
and still get that bacon taste, and milk can be substituted for the
half-and-half; just don’t let the chowder come to a boil.</div>
<div class="extract">
<h4>
<span class="small">SERVES 6 A SALIGHT SUPPER</span></h4>
<ul class="none">
<li>2 ears fresh corn
</li>
<li>½ teaspoon kosher or sea salt
</li>
<li>3 strips bacon, finely chopped
</li>
<li>1 yellow onion, chopped
</li>
<li>2 russet potatoes, peeled and cut into ½-inch cubes
</li>
<li>2 cups bottled clam juice
</li>
<li>1 tablespoon fresh thyme leaves
</li>
<li>2 cups half-and-half
</li>
<li>1 salmon fillet (about 6 ounces), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>, halved lengthwise and
cut crosswise into thin slices
</li>
<li>⅓ cup minced fresh flat-leaf parsley
</li>
<li>Freshly ground pepper </li>
</ul>
</div>
<div class="noindent">
Husk the corn and remove all the silk. Trim the bottom end of
the cob so it is even and cut close to the cob. To remove the kernels from the
cobs, stand an ear of corn upright on a work surface, and with a sharp knife,
cut downward along the cob. Reserve the kernels; discard cobs.</div>
<div class="white1">
</div>
<div class="noindent">
Heat a nonstick skillet over medium heat. Add the corn and
sauté until the kernels are lightly browned and toasted, about 3 minutes. Stir
in the salt, then remove the pan from the heat.</div>
<div class="white1">
</div>
<div class="noindent">
Cook the bacon in a heavy soup pot until crisp, about 5
minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
Pour off all but <i>2</i> tablespoons of the fat from the pan. Add the onion
and sauté over medium heat for 1 minute, then cover and cook until soft but not
brown, about 3 minutes. Add the potatoes, clam juice, and thyme. Bring to a
boil. Reduce the heat to low, cover, and simmer until the potatoes are tender,
10 to <i>12</i> minutes.</div>
<div class="white1">
</div>
<div class="noindent">
Add the corn, bacon, half-and-half, and salmon to the soup
pot. Cook just below a simmer until the salmon is cooked through, about 5
minutes. (The half-and-half will curdle if the soup comes to a boil.) Add the
parsley and season to taste with pepper. Serve immediately.</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States39.095962936305476 -118.82812526.348844436305477 -139.48242199999999 51.843081436305475 -98.173828tag:blogger.com,1999:blog-4115574368060652198.post-15455299644003219672014-11-01T05:25:00.001-07:002014-11-01T12:14:21.517-07:00Bell Pepper and Vine-Ripened Tomato Gazpacho with Blackened Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrOamR95Rsf9SmSguqiZ90WuiqryV9-kShBe3NSEULupql_r3Jy_XCwwbqdpyPbL3_i21ZETU2CIxGKyTj-Xe66TL2A5KMdAy8RWw4nQqShBk1fd0mQlTEZTzDNqly18_sSneyW7rnps/s1600/Bell+Pepper+and+Vine-Ripened+Tomato+Gazpacho+with+Blackened+Salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bell Pepper and Vine-Ripened Tomato Gazpacho with Blackened Salmon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrOamR95Rsf9SmSguqiZ90WuiqryV9-kShBe3NSEULupql_r3Jy_XCwwbqdpyPbL3_i21ZETU2CIxGKyTj-Xe66TL2A5KMdAy8RWw4nQqShBk1fd0mQlTEZTzDNqly18_sSneyW7rnps/s1600/Bell+Pepper+and+Vine-Ripened+Tomato+Gazpacho+with+Blackened+Salmon.jpg" height="397" title="Bell Pepper and Vine-Ripened Tomato Gazpacho with Blackened Salmon" width="400" /></a></div>
<br />
<div class="extract">
<div class="right">
<i>Suggested wine: Spanish <a href="http://goo.gl/w7hZHw">albariño</a> or Portuguese
alvarinho</i></div>
<div class="white1">
</div>
<div class="noindent">
With the addition of blackened salmon, this recipe is a twist
on the classic Andalusian gazpacho, making it a delightful, lip-buzzing pairing
perfect for summer entertaining, either lunch or dinner. True to traditional
gazpacho recipes, this soup requires the reddest vine-ripened tomatoes you can
find. Wait until tomatoes are at their peak of flavor in late summer. Lots of
garlic, sherry vinegar, and, preferably, a fruity Spanish extra-virgin olive oil
give this soup its full-bodied flavor.</div>
<div class="indent">
Serve this soup in large, shallow soup bowls or wide-rimmed
pasta bowls. This way, the square of blackened salmon sticks out, appearing to
float in the center of the bowl, giving a lovely contrast between the tomato-red
soup and rich, dark spice coating. The cucumber and bell pepper garnishes add a
flourish of color.</div>
<div class="extract">
<h4>
<span class="small">SERVES 6 AS A FIRST COURSE</span></h4>
<ul class="none">
<li>One (4-inch-long) piece baguette, crust removed, cut into ½-inch dice
</li>
<li>2 large cloves garlic
</li>
<li>¾ teaspoon ground cumin
</li>
<li>2 teaspoons kosher or sea salt
</li>
<li>2 teaspoons sugar
</li>
<li>3 tablespoons sherry vinegar
</li>
<li>3 pounds ripe tomatoes, cored and cut into eighths
</li>
<li>⅓ cup extra-virgin olive oil
</li>
<li>1 salmon fillet (12 ounces), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>, cut into 6 equal
portions, each about 2 inches square
</li>
<li>2 to 3 tablespoons Blackening Spice <i>(recipe follows)</i>
</li>
<li>2 tablespoons vegetable oil </li>
</ul>
</div>
<h5>
Garnish</h5>
<ul class="none">
<li>½ cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch dice
</li>
<li>½ green bell pepper, seeded, deribbed, and cut into ¼-inch dice
</li>
<li>½ yellow bell pepper, seeded, deribbed, and cut into ¼-inch dice
</li>
</ul>
</div>
<div class="noindent">
Put the bread in a small bowl and cover with
water. Soak the bread for 1 minute and then drain the water. Squeeze the bread
dry and set aside.</div>
<div class="white1">
</div>
<div class="noindent">
In a food processor fitted with the metal blade, process the
garlic, cumin, salt, and sugar until finely chopped. Add the bread and process
until finely chopped, scraping down the sides once. Add the vinegar and pulse to
combine. Add half of the tomatoes and process until finely chopped. Add the
remaining tomatoes and process until pureed. (Process in <i>2</i> batches, if
necessary.) With the machine running, gradually add the olive oil in a thin,
steady stream until the soup is completely pureed, about 1 minute.</div>
<div class="white1">
</div>
<div class="noindent">
Set a fine-mesh sieve over a bowl large enough to hold the
soup. Working in batches, force the soup through the sieve using the back of a
large spoon, pressing firmly on the solids to extract as much liquid as
possible. Discard the solids. Taste the soup and add more salt and vinegar, if
desired. Cover and refrigerate until cold, at least 3 hours. (At this point, the
soup can be covered and refrigerated for up to <i>2</i> days.)</div>
<div class="white1">
</div>
<div class="noindent">
One hour before serving, coat both sides of the salmon fillets
with some of the blackening spice. Set aside at room temperature. Twenty minutes
before serving, heat a large, heavy skillet, preferably cast iron, over high
heat until a drop of water sprinkled in the pan sizzles and evaporates
immediately. Turn your exhaust fan on high. Add the vegetable oil, swirl to coat
the bottom of the pan, and carefully place the salmon pieces in the pan without
crowding. (Blacken the salmon in <i>2</i> batches, if necessary.) Cook the
salmon undisturbed until it blackens on the first side, <i>2</i> to 3 minutes.
Adjust the heat if the salmon is blackening too quickly. Turn the salmon and
cook the other side until blackened and almost opaque throughout, <i>2</i> to
3 minutes longer. Transfer the salmon to a plate and set aside at room
temperature for 10 minutes to cool slightly.</div>
<div class="white1">
</div>
<div class="noindent">
To serve the gazpacho, ladle a little less than 1 cup into
each of 6 large, shallow soup or pasta bowls. Carefully place apiece of salmon
in the center of each bowl. Scatter some of the cucumber and green and yellow
pepper over the soup. Serve immediately.</div>
<div class="image">
<a href="https://www.blogger.com/null" id="page_70">
</a>
<br />
<div class="center">
<br />
<div class="extract">
<a href="https://www.blogger.com/null" id="page_68">
</a>
<br />
<h4>
<span class="small">BLACKENING SPICE</span></h4>
<a href="https://www.blogger.com/null" id="page_71">
</a>
<br />
<div class="noindent">
This recipe makes more than you’ll need for the above dish,
but it is a boon to the cook’s pantry. Use it on other seafood such as red
snapper, swordfish, catfish, shrimp, and scallops. This mixture is also good
when rubbed into burgers, flank steak, and pork tenderloin. In addition to the
blackening method described above, use this rub when grilling.</div>
<ul class="none">
<li>2 tablespoons kosher salt
</li>
<li>2 tablespoons sugar
</li>
<li>1 tablespoon freshly ground pepper
</li>
<li>1 tablespoon plus 1 teaspoon cayenne pepper
</li>
<li>2 tablespoons paprika
</li>
<li>1 tablespoon dried thyme
</li>
<li>1 tablespoon dried oregano </li>
</ul>
<div class="noindent">
Combine the salt, sugar, pepper, cayenne, paprika, thyme, and
oregano in a small bowl. Stir well to blend. Store in an airtight jar in a cool,
dark place for up to 6 months.</div>
<div class="white1">
</div>
<div class="noindent">
<span class="small">MAKES ABOUT ⅔ CUP</span></div>
</div>
<a href="https://www.blogger.com/null" id="page_71">
</a>
<br />
<h2 class="left" id="sec_21">
</h2>
</div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States42.032974332441405 -113.20312529.544617832441403 -133.85742199999999 54.521330832441407 -92.548828tag:blogger.com,1999:blog-4115574368060652198.post-89949013407642929202014-11-01T05:24:00.001-07:002014-11-01T12:14:21.711-07:00Spaghetti with Marinated Salmon, Capers, and Herbs<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: <a href="http://goo.gl/6AKtf6">Valpolicella</a>; dolcetto</i></div>
<div class="white2">
</div>
<div class="noindent">
Capers, the flower buds of a bush native to the Mediterranean,
are a favorite pantry staple of mine. I keep several types on the shelf or in
the refrigerator. The petite capers from southern France, called nonpareils, are
delicate and best used as a garnish for small bites, such as smoked salmon
canapés. The larger capers, which can be as large as the tip of your little
finger, are either packed in a vinegar and salt brine, or in salt. Capers packed
in salt are delicious, but need to be soaked in freshwater for 30 minutes to
remove the excess salt. For this pasta dish, which is so quick to assemble, I
like to use larger capers preserved in brine because they only need to be rinsed
and drained. Aesthetically, I like the look and “meatiness” of this size of
caper with the pasta, salmon, and Parmesan.</div>
<div class="extract">
<h4>
<span class="small">SERVES 4 TO 6 AS A MAIN COURSE</span></h4>
<ul class="none">
<li>1 salmon fillet (¼ pounds), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>, cut into ¼-inch dice
</li>
<li>¼ cup fresh lemon juice
</li>
<li>5½ tablespoons extra-virgin olive oil
</li>
<li>Kosher or sea salt
</li>
<li>Freshly ground pepper
</li>
<li>1 pound spaghetti
</li>
<li>¼ cup capers, rinsed and drained
</li>
<li>½ cup chopped fresh flat-leaf parsley
</li>
<li>1¼ cups freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
</li>
</ul>
</div>
<div class="noindent">
In a medium bowl, combine the salmon, lemon juice, 1½
tablespoons of the olive oil, ¼ teaspoon of salt, and a few grinds of pepper.
Gently mix until the salmon is well coated. Set aside at room temperature to
marinate for <i>20</i> minutes.</div>
<div class="white1">
</div>
<div class="noindent">
Meanwhile, fill an 8- to 10-quart stockpot two-thirds full of
water and bring to a boil over high heat. Add 1 tablespoon of salt to the
boiling water, then add the pasta. Stir and cook the pasta until al dente
(cooked through, but still slightly chewy), about 10 minutes.</div>
<div class="white1">
</div>
<div class="noindent">
While the pasta is cooking, heat the remaining 4
tablespoons olive oil in a small sauté pan or skillet over medium heat. Add the
capers and cook, stirring constantly, until crisp, about 3 minutes. Add the
parsley and cook just until heated through, about 1 minute. Set aside and keep
warm.</div>
<a href="https://www.blogger.com/null" id="page_81">
</a>
<br />
<div class="white1">
</div>
<div class="noindent">
Drain the pasta in a colander, but do not rinse. Return the
pasta to the stockpot and toss with the caper mixture and two-thirds of the
Parmesan cheese. Add the salmon and toss gently to combine. Divide the pasta
among warmed bowls, spooning any remaining salmon and capers over each serving.
Sprinkle the remaining Parmesan cheese over the top and serve immediately.</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States37.439974052270571 -114.257812524.553288052270574 -134.91210949999999 50.326660052270569 -93.6035155tag:blogger.com,1999:blog-4115574368060652198.post-30549048344048849412014-11-01T05:24:00.000-07:002014-11-01T12:14:21.567-07:00Orecchiette with Smoked Salmon, Spinach, Lemon Zest, and Pine Nuts<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcIRWZhZYCgFOnRkxEE7mJ-h5dnalIq5Ty-qzE-wi2YLlgD5LOVbKsN2S9ZPEeBVXcjigQO-KqwKhHjiCDUG6f2lIQDxYNRD5-MMQ7hJQmG3HBaDj9fsZ8envvDK5IcqV6kYWjrK7qPs/s1600/Orecchiette+with+Smoked+Salmon,+Spinach,+Lemon+Zest,+and+Pine+Nuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Orecchiette with Smoked Salmon, Spinach, Lemon Zest, and Pine Nuts" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcIRWZhZYCgFOnRkxEE7mJ-h5dnalIq5Ty-qzE-wi2YLlgD5LOVbKsN2S9ZPEeBVXcjigQO-KqwKhHjiCDUG6f2lIQDxYNRD5-MMQ7hJQmG3HBaDj9fsZ8envvDK5IcqV6kYWjrK7qPs/s1600/Orecchiette+with+Smoked+Salmon,+Spinach,+Lemon+Zest,+and+Pine+Nuts.jpg" height="400" title="Orecchiette with Smoked Salmon, Spinach, Lemon Zest, and Pine Nuts" width="366" /></a></div>
<br />
<div class="right">
<i>Suggested wine: <a href="http://goo.gl/rGMlbQ">pinot grigio</a></i></div>
<div class="white1">
</div>
<div class="noindent">
A simple sauce with a minimum of ingredients, yet the end
result is delicious. I love the interplay of lemon and cream; the invigorating
bite of lemon cuts the richness of the cream. The dish looks lovely in a bowl,
with the hints of pink salmon and the bright green spinach floating in the
creamy sauce. This pasta is easy enough for a weeknight meal but special enough
to serve to guests.</div>
<div class="extract">
<h4>
<span class="small">SERVES 4 TO 6 AS A MAIN COURSE</span></h4>
<ul class="none">
<li>Kosher or sea salt
</li>
<li>1 pound dried orecchiette pasta (“little ears”)
</li>
<li>½ cup pine nuts
</li>
<li>1½ cups heavy (whipping) cream
</li>
<li>12 ounces baby spinach leaves
</li>
<li>Grated zest of 1 lemon
</li>
<li>¼ cup fresh lemon juice
</li>
<li>8 ounces alder-smoked or other hot-smoked salmon , skin removed, cut into
bite-sized pieces
</li>
<li>Freshly ground pepper </li>
</ul>
</div>
<div class="noindent">
Fill an 8 - to 10 -quart stockpot two-thirds full of water and
bring to a boil over high heat. Add 1 tablespoon of salt to the boiling water,
then add the pasta. Stir and cook the pasta until al dente (cooked through, but
still slightly chewy), about 10 minutes.</div>
<div class="white1">
</div>
<div class="noindent">
While the pasta is cooking, heat a dry 8 -inch skillet over
medium-high heat until hot but not smoking. Add the pine nuts and toast them,
stirring constantly, until lightly browned, about 3 minutes. Transfer to a small
plate and set aside. In a large sauté pan or skillet, bring the cream to a boil
over medium heat. Add the spinach, a handful at a time, and stir just until it
wilts, about 1 minute. Add the lemon zest and juice, 1 teaspoon of salt, and a
few grinds of pepper. Stir to combine, then gently stir in the salmon. Cook just
until heated through. Set aside and keep warm.</div>
<div class="white1">
</div>
<div class="noindent">
Drain the pasta in a colander, reserving 1 cup of the pasta
cooking water. Do not rinse the pasta. Add the pasta to the pan with the sauce
along with ½ cup of the reserved cooking water. Toss gently to combine and coat
the pasta. Stir in the pine nuts. Add additional cooking water if the sauce
seems too thick. Divide the pasta among warmed bowls, spooning any remaining
salmon, spinach, and pine nuts over each serving. Serve immediately.</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States44.923327996613224 -142.8720688819885331.693587996613225 -163.52636588198851 58.153067996613224 -122.21777188198853tag:blogger.com,1999:blog-4115574368060652198.post-54558133244785063892014-11-01T05:23:00.000-07:002014-11-01T12:14:21.630-07:00Grilled Pizza with Salmon, Grilled Sweet Red Peppers, and Green Onions<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: rosé from the <a href="http://goo.gl/oo6H6u">Loire Valley</a></i></div>
<div class="white1">
</div>
<div class="noindent">
Perfect for casual summer parties, everyone enjoys watching a
pizza being grilled. In fact, you’ll have your friends and family wanting to
help! If you feel ambitious, make two different pizzas. Or, start your party
with one pizza and then make salmon burgers on the grill to follow. Make a great
potato salad, grill some corn, serve a big tossed salad, and all the activity
will center around the grill and being outside.</div>
<div class="extract">
<h4>
<span class="small">SERVES 6 TO 8</span></h4>
<ul class="none">
<li>1 pound Pizza Dough , at room
temperature
</li>
<li>Vegetable oil for brushing
</li>
<li>6 green onions, including green tops
</li>
<li>2 red bell peppers
</li>
<li>1 salmon fillet (8 ounces), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>, cut into bite-sized pieces
</li>
<li>3 shallots, thinly sliced
</li>
<li>¼ cup chopped fresh flat-leaf parsley
</li>
<li>2 tablespoons chopped fresh oregano
</li>
<li>3 tablespoons capers, rinsed and drained
</li>
<li>3 tablespoons fresh lemon juice
</li>
<li>5 tablespoons extra-virgin olive oil
</li>
<li>1 teaspoon kosher or sea salt
</li>
<li>Freshly ground pepper
</li>
<li>Flour and cornmeal for dusting </li>
</ul>
</div>
<div class="noindent">
Have the pizza dough covered and ready to roll out.</div>
<div class="white1">
</div>
<div class="noindent">
Prepare a hot fire in a charcoal grill or preheat the center
burner of a gas grill on high and the front and back or side burners to
medium-low. Brush the grill rack with vegetable oil. Grill the green onions
until lightly charred on all sides. Transfer to a plate and set aside. At the
same time, grill the peppers, turning frequently, until the skin blisters and
chars on all sides. Remove the peppers from the grill. Enclose
each pepper in a damp paper towel and place the peppers in a plastic bag for 7
to 10 minutes. Use the paper towels to rub off the skin. Cut the peppers in
half, discard the core, seeds, and ribs, and cut lengthwise into thin strips.
Set aside.</div>
<a href="https://www.blogger.com/null" id="page_89">
</a>
<br />
<div class="white1">
</div>
<div class="noindent">
In a medium bowl, gently mix together the salmon, shallots,
parsley, oregano, capers, lemon juice, olive oil, salt, and a few grinds of
pepper. Set aside to marinate.</div>
<div class="white1">
</div>
<div class="noindent">
Generously dust a pizza paddle or large rimless baking sheet
with flour and then cornmeal. Have all the pizza toppings set out next to the
grill before rolling out the dough.</div>
<div class="white1">
</div>
<div class="noindent">
Flatten the dough on a heavily floured work surface,
sprinkling <i>2</i> tablespoons of cornmeal over the flour. Using a rolling
pin, roll the dough into a circle 12 to 13 inches in diameter. The dough should
be about ¼ inch thick. If the dough shrinks back at the edges, gently stretch it
by hand, being careful to keep the dough a uniform thickness. The dough does not
need to be a perfect circle; in fact, an odd-shaped circle gives the pizza a
lovely rustic look.</div>
<div class="white1">
</div>
<div class="noindent">
Using your hands and working quickly, lift and transfer the
dough to the pizza paddle or baking sheet. Give the paddle a few shakes back and
forth to make sure the dough isn’t sticking. Brush the grill rack generously
with more vegetable oil. Slide the dough from the paddle onto the center of the
grill rack using a quick jerking motion with your arm. If any part of the dough
folds over on itself, use a pair of tongs to unfold it. Immediately cover the
grill. Grill until a crust forms and light grill marks appear, 1 to <i>2</i>
minutes. Using the pizza paddle, flip the pizza crust over. Spread the salmon
mixture evenly over the lightly charred crust. Cover the grill and bake the
pizza until nicely browned and crisp on the bottom and at the edges, about 7
minutes. Check the pizza after about 3 minutes. If the pizza is browning too
quickly, slide it over to the cooler part of the grill to finish baking. Arrange
the peppers and green onions over the salmon mixture. Cover the grill and bake 1
minute longer. Remove any excess flour and cornmeal from the pizza paddle or
baking sheet, and use it to transfer the pizza to a cutting board. Slice the
pizza into wedges and serve immediately.<br />
<br />
<div class="extract">
<a href="https://www.blogger.com/null" id="page_86">
</a>
<br />
<h4>
<span class="small">PIZZA DOUGH</span></h4>
<div class="noindent">
Look for rye flour in bulk at a natural foods store. Substitute
whole-wheat flour, if need be.</div>
<br />
<ul class="none"><a href="https://www.blogger.com/null" id="page_86">
</a>
<li>1 package (2¼ teaspoons) active dry yeast
</li>
<li>¾ cup lukewarm water
</li>
<li>¼ cup rye flour
</li>
<li>1 tablespoon milk
</li>
<li>2 tablespoons olive oil, plus more for oiling the bowl
</li>
<li>¾ teaspoon kosher or sea salt
</li>
<li>1¾ cups unbleached all-purpose flour, plus more for dusting </li>
</ul>
</div>
<a href="https://www.blogger.com/null" id="page_87">
</a>
<br />
<div class="noindent">
<span class="small">BEGIN BY MAKING A SPONGE:</span> In a medium
bowl, dissolve the yeast in ¼ cup of the water. Add the rye flour and stir with
a wooden spoon or rubber spatula to combine. Cover with plastic wrap and allow
to rise in a warm place for <i>20</i> to 30 minutes.</div>
<div class="white1">
</div>
<div class="noindent">
To make the dough, add the remaining ½ cup water, the milk,
oil, salt, and 1¾ cups flour to the sponge. Using a wooden spoon, mix the dough,
incorporating as much of the flour as possible. Turn the dough out on a lightly
floured work surface and knead until soft and elastic, 10 to <i>12</i>
minutes. It will still be a little sticky but shouldn’t stick to your hands. Add
only a minimum amount of flour to the work surface to keep the dough from
sticking.</div>
<div class="white1">
</div>
<div class="noindent">
Lightly oil a large bowl. Add the dough and turn to coat all
sides. Cover the bowl with plastic wrap and then place a clean, damp linen towel
over the top. Set the bowl in a warm spot (a pilot-heated oven is a good spot,
or an electric oven turned to 150°F for 5 minutes and then turned off). Allow
the dough to rise until doubled in volume, about <i>2</i> hours. Punch down
the dough, cover it, and allow the dough to rise for another 40 minutes. The
dough is now ready to be rolled out. (If you want to make the pizza dough ahead,
after the first rising, the dough can be punched down and placed in a large
lock-top plastic freezer bag. Refrigerate the dough for up to <i>\2</i> hours.
Bring the dough to room temperature before completing the final rise.
Alternatively, freeze the dough for up to 3 months. Thaw overnight in the
refrigerator and then bring the dough to room temperature before completing the
final rise.)</div>
<div class="white1">
</div>
<div class="noindent">
<span class="small">MAKES 1 POUND DOUGH, ENOUGH FOR ONE 12-INCH
PIZZA</span></div>
<h2 class="left" id="sec_28">
</h2>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States39.639537564366712 -108.98437526.93920256436671 -129.63867199999999 52.339872564366715 -88.330078tag:blogger.com,1999:blog-4115574368060652198.post-56530499070877585042014-11-01T05:22:00.003-07:002014-11-01T12:14:21.647-07:00Grilled Pizza with Smoked Salmon, Red Onion, and Chive Crème Fraîche<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: French <a href="http://goo.gl/oJ4okc">chardonnay</a>; dolcetto; <a href="http://goo.gl/W0q1sJ">Valpolicella</a></i></div>
<div class="white1">
</div>
<div class="noindent">
I’ve taught a lot of grill classes around the country, and
students are always amazed when I grill a pizza. Though this recipe looks long
and, perhaps, intimidating, it’s not—and it’s easy and incredibly fun to make.
The two salmon pizzas I have included in my book will leave your family and
guests begging for more. This recipe for pizza dough is my all-time favorite,
and I’ve tried many; it’s adapted from Alice Waters’s cookbook <i>Chez Panisse
Pasta, Pizza & Calzone.</i> Often, I’ll double the dough recipe to make one
pizza and freeze the other portion of dough just to have on hand for
entertaining. I love working with dough and find it very relaxing. If, however,
you’re not into making pizza dough, then buy it! There are many good-quality
brands on the market, sold either fresh or frozen.</div>
<div class="extract">
<h4>
<span class="small">SERVES 6 TO 8</span></h4>
<ul class="none">
<li>1 pound Pizza Dough <i>(recipe follows),</i> at room temperature
</li>
<li>¼ cup snipped fresh chives
</li>
<li>½ cup crème fraîche
</li>
<li>½ large red onion, thinly sliced
</li>
<li>¼ cup extra-virgin olive oil
</li>
<li>1 teaspoon kosher or sea salt
</li>
<li>Freshly ground pepper
</li>
<li>4 ounces smoked salmon (lox), sliced paper-thin
</li>
<li>2 tablespoons chopped fresh dill
</li>
<li>Flour and cornmeal for dusting
</li>
<li>Vegetable oil for brushing grill </li>
</ul>
</div>
<div class="noindent">
Have the pizza dough covered and ready to roll out. In a small
bowl, combine the chives and crème fraîche. Set aside. In a medium bowl, mix the
red onion with the olive oil, salt, and a few grinds of pepper. Set aside.
Remove the salmon from the refrigerator, separate the slices, and arrange on a
plate ready for topping the pizza. Have the dill in a small bowl ready for
garnishing.</div>
<div class="white1">
</div>
<div class="noindent">
Prepare a hot fire in a charcoal grill or
preheat the center burner of a gas grill on high and the front and back or side
burners to medium-low. Generously dust a pizza paddle or large rimless baking
sheet with flour and then cornmeal. Have all the pizza toppings set out next to
the grill before rolling out the dough.</div>
<a href="https://www.blogger.com/null" id="page_86">
</a>
<br />
<div class="white1">
</div>
<div class="noindent">
Flatten the dough on a heavily floured work surface,
sprinkling a couple of tablespoons of cornmeal over the flour. Using a rolling
pin, roll the dough into a circle <i>12</i> to 13 inches in diameter. The
dough should be about ¼ inch thick. If the dough shrinks back at the edges,
gently stretch it by hand, being careful to keep the dough a uniform thickness.
The dough does not need to be a perfect circle; in fact, an odd-shaped circle
gives the pizza a lovely rustic look.</div>
<div class="white1">
</div>
<div class="noindent">
Using your hands and working quickly, lift and transfer the
dough to the pizza paddle or baking sheet. Give the paddle a few shakes back and
forth to make sure the dough isn’t sticking. Brush the grill rack generously
with vegetable oil. Slide the dough from the paddle onto the center of the grill
rack, using a quick jerking motion with your arm. If any part of the dough folds
over on itself, use a pair of tongs to unfold it. Immediately cover the grill.
Grill until a crust forms and light grill marks appear, 1 to <i>2</i> minutes.
Using the pizza paddle, flip the pizza crust over. Spread the onion mixture
evenly over the lightly charred crust. Using a spoon, drop dollops of the crème
fraîche mixture over the onions. Cover the grill and bake the pizza until nicely
browned and crisp on the bottom and at the edges, about 7 minutes. Check the
pizza after about 3 minutes. If the pizza is browning too quickly, slide it over
to the cooler part of the grill to finish baking. Arrange the slices of lox over
the onion mixture and garnish with the dill. Cover the grill and bake 1 minute
longer. Remove any excess flour and cornmeal from the pizza paddle or baking
sheet, and use it to transfer the pizza to a cutting board. Slice the pizza into
wedges and serve immediately.</div>
<br />
<div class="extract">
<a href="https://www.blogger.com/null" id="page_86">
</a>
<br />
<h4>
<span class="small">PIZZA DOUGH</span></h4>
<div class="noindent">
I have been using this recipe for years, whether I am baking
or grilling a pizza. It is the best pizza dough I know. The dough is easy to
work with, the texture and crispness of the crust are fabulous, and the subtle
flavor that comes from the addition of rye flour makes the crust distinct and
delicious. Look for rye flour in bulk at a natural foods store. Substitute
whole-wheat flour, if need be.</div>
<br />
<ul class="none"><a href="https://www.blogger.com/null" id="page_86">
</a>
<li>1 package (2¼ teaspoons) active dry yeast
</li>
<li>¾ cup lukewarm water
</li>
<li>¼ cup rye flour
</li>
<li>1 tablespoon milk
</li>
<li>2 tablespoons olive oil, plus more for oiling the bowl
</li>
<li>¾ teaspoon kosher or sea salt
</li>
<li>1¾ cups unbleached all-purpose flour, plus more for dusting </li>
</ul>
</div>
<a href="https://www.blogger.com/null" id="page_87">
</a>
<br />
<div class="noindent">
<span class="small">BEGIN BY MAKING A SPONGE:</span> In a medium
bowl, dissolve the yeast in ¼ cup of the water. Add the rye flour and stir with
a wooden spoon or rubber spatula to combine. Cover with plastic wrap and allow
to rise in a warm place for <i>20</i> to 30 minutes.</div>
<div class="white1">
</div>
<div class="noindent">
To make the dough, add the remaining ½ cup water, the milk,
oil, salt, and 1¾ cups flour to the sponge. Using a wooden spoon, mix the dough,
incorporating as much of the flour as possible. Turn the dough out on a lightly
floured work surface and knead until soft and elastic, 10 to <i>12</i>
minutes. It will still be a little sticky but shouldn’t stick to your hands. Add
only a minimum amount of flour to the work surface to keep the dough from
sticking.</div>
<div class="white1">
</div>
<div class="noindent">
Lightly oil a large bowl. Add the dough and turn to coat all
sides. Cover the bowl with plastic wrap and then place a clean, damp linen towel
over the top. Set the bowl in a warm spot (a pilot-heated oven is a good spot,
or an electric oven turned to 150°F for 5 minutes and then turned off). Allow
the dough to rise until doubled in volume, about <i>2</i> hours. Punch down
the dough, cover it, and allow the dough to rise for another 40 minutes. The
dough is now ready to be rolled out. (If you want to make the pizza dough ahead,
after the first rising, the dough can be punched down and placed in a large
lock-top plastic freezer bag. Refrigerate the dough for up to <i>\2</i> hours.
Bring the dough to room temperature before completing the final rise.
Alternatively, freeze the dough for up to 3 months. Thaw overnight in the
refrigerator and then bring the dough to room temperature before completing the
final rise.)</div>
<div class="white1">
</div>
<div class="noindent">
<span class="small">MAKES 1 POUND DOUGH, ENOUGH FOR ONE 12-INCH
PIZZA</span></div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States35.173808317999587 -108.98437522.103038317999587 -129.63867199999999 48.244578317999583 -88.330078tag:blogger.com,1999:blog-4115574368060652198.post-15464263455764748772014-11-01T05:22:00.001-07:002014-11-01T12:14:21.521-07:00Risotto with Salmon, Lemon, Fresh Herbs, and Ricotta Salata<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMKZPi8FfGZo08j3Y0LTsydoqv6mj738tOR54AawrpaoWVIOkNZE3UFet-BfKqZQvL_HVvoj4dck1PpcahXMIK6r-oSUlKwgpuVUOxA095P_1_e_ThbkOTXnxZQi282pHSy123YtR4eo/s1600/Risotto+with+Salmon,+Lemon,+Fresh+Herbs,+and+Ricotta+Salata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Risotto with Salmon, Lemon, Fresh Herbs, and Ricotta Salata" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMKZPi8FfGZo08j3Y0LTsydoqv6mj738tOR54AawrpaoWVIOkNZE3UFet-BfKqZQvL_HVvoj4dck1PpcahXMIK6r-oSUlKwgpuVUOxA095P_1_e_ThbkOTXnxZQi282pHSy123YtR4eo/s1600/Risotto+with+Salmon,+Lemon,+Fresh+Herbs,+and+Ricotta+Salata.jpg" height="352" title="Risotto with Salmon, Lemon, Fresh Herbs, and Ricotta Salata" width="640" /></a></div>
<br />
<div class="right">
<i>Suggested wine: Orvieto; Friuli</i></div>
<div class="white1">
</div>
<div class="noindent">
Fresh herbs, a touch of lemon, and a sprinkling of ricotta
salata cheese enhance the delicate flavor of salmon, making this dish not only
outstanding and colorful, but also rich and heavenly with the addition of cream
and cheese. Serve this as a main course with simple accompaniments such as
steamed or roasted asparagus, or a salad of field greens with radicchio, along
with a crusty baguette.</div>
<div class="extract">
<h4>
<span class="small">SERVES 4 AS A MAIN COURSE</span></h4>
<ul class="none">
<li>5 cups <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-stock.html">Salmon Stock </a>or canned
low-sodium chicken broth
</li>
<li>3 tablespoons olive oil
</li>
<li>½ cup diced white onion
</li>
<li>1 clove garlic, minced
</li>
<li>1½ cups Arborio rice <i>(see Cook’s
Note)</i>
</li>
<li>½ cup dry white wine
</li>
<li>1 salmon fillet (12 ounces), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>, cut into bite-sized
pieces
</li>
<li>Grated zest of 1 lemon
</li>
<li>1 tablespoon fresh lemon juice
</li>
<li>3 tablespoons chopped fresh mint
</li>
<li>3 tablespoons chopped fresh flat-leaf parsley
</li>
<li>2 tablespoons chopped fresh tarragon
</li>
<li>Kosher or sea salt
</li>
<li>Freshly ground pepper
</li>
<li>3 ounces ricotta salata cheese, crumbled <i>(see Cook’s Note)</i>
</li>
</ul>
</div>
<div class="noindent">
In a <i>2</i>-quart saucepan, bring the stock or broth to a
simmer. In a heavy 4-quart saucepan, heat the oil over medium heat and sauté the
onion and garlic until translucent but not brown, about 3 minutes. Add the rice
and stir until the grains are well coated with oil, about 1 minute. Add the
wine, let it come to a boil, and cook, stirring constantly, until most of the
wine evaporates.</div>
<div class="white1">
</div>
<div class="noindent">
Add ½ cup of the stock or broth to the rice and cook, stirring
frequently, until the rice has almost completely absorbed the liquid. Adjust the
heat so the risotto is kept at a slow simmer. Repeat, adding ½ cup of the liquid
at a time, stirring until it is almost fully absorbed before adding more. Reserve ¼ cup of the liquid for adding at the end. After
about 18 minutes, the rice will be plump, creamy, and cooked through but still
slightly chewy. Stir in the salmon and the remaining ¼ cup of the stock or
broth. Stir gently until the salmon is cooked through, about 3 minutes. Stir in
the lemon zest, lemon juice, and fresh herbs. Season to taste with salt and
pepper.</div>
<div class="noindent">
Spoon the risotto into warmed shallow bowls. Garnish each
serving with some of the cheese and serve immediately.</div>
<div class="extract-gray2">
<h4>
<span class="small">COOK’S NOTES</span></h4>
<div class="noindent">
<i>Ricotta salata is a pure white, firm, rindless cheese that
originated in Sicily but is made in the United States as well. Made from lightly
salted sheep’s milk, it is aged for a minimum of three months. It has a nutty,
sweet milky flavor and is ideal for grating, slicing, or crumbling. Use it in
salads, on pizzas, and especially in pasta and risotto dishes.</i></div>
</div>
<div class="noindent">
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States39.909736234537192 -110.742187527.232839234537192 -131.39648449999999 52.586633234537189 -90.0878905tag:blogger.com,1999:blog-4115574368060652198.post-73886680152809976102014-11-01T05:22:00.000-07:002014-11-01T12:14:21.690-07:00Risotto with Salmon, Parsley, and Green Onions<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: <a href="http://goo.gl/hFZUyi">pinot grigio</a></i></div>
<div class="white2">
</div>
<div class="noindent">
After a long day of work, sipping a glass of white wine while
stirring risotto is relaxing. Ten minutes with a knife and cutting board and
twenty minutes at the stove are all you need for this comforting dish. You could
even use leftover roast or poached salmon in this risotto. Since the salmon is
already cooked, just stir until it is heated through.</div>
<div class="extract">
<h4>
<span class="small">SERVES 4 AS A MAIN COURSE</span></h4>
<ul class="none">
<li>5 cups <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-stock.html">Salmon Stock </a>or canned
low-sodium chicken broth
</li>
<li>3 tablespoons olive oil
</li>
<li>½ cup diced white onion
</li>
<li>1½ cups Arborio rice <i>(see Cook’s Note)</i>
</li>
<li>½ cup dry white wine
</li>
<li>1 salmon fillet (12 ounces), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>, cut into bite-sized
pieces
</li>
<li>⅓ cup minced fresh flat-leaf parsley
</li>
<li>½ cup heavy (whipping) cream
</li>
<li>2 tablespoons finely chopped green onion tops
</li>
<li>Kosher or sea salt
</li>
<li>Freshly ground pepper </li>
</ul>
</div>
<div class="noindent">
In a <i>2</i>-quart saucepan, bring the stock or broth to a
simmer. In a heavy 4-quart saucepan, heat the oil over medium heat and sauté the
onion until translucent but not brown, about 3 minutes. Add the rice and stir
until the grains are well coated with oil, about 1 minute. Add the wine, let it
come to a boil, and then cook, stirring constantly, until most of the wine
evaporates.</div>
<div class="white1">
</div>
<div class="noindent">
Add ½ cup of the stock or broth to the rice and cook, stirring
frequently, until the rice has almost completely absorbed the liquid. Adjust the
heat so the risotto is kept at a slow simmer. Repeat, adding ½ cup of the liquid
at a time, always stirring until it is almost fully absorbed before adding more. Reserve ¼ cup of the liquid for adding at the
end. After about 18 minutes, the rice will be plump, creamy, and cooked through
but still slightly chewy. Stir in the salmon, parsley, cream, and the remaining
¼ cup of the stock or broth. Stir gently until the salmon is cooked through,
about 3 minutes. Stir in the green onions. Season to taste with salt and
pepper.</div>
<a href="https://www.blogger.com/null" id="page_93">
</a>
<br />
<div class="white1">
</div>
<div class="noindent">
Spoon the risotto into warmed shallow bowls and serve
immediately.</div>
<div class="extract-gray2">
<h4>
<span class="small">COOK’S NOTE</span></h4>
<div class="noindent">
<i>Arborio rice is an oval-shaped short-grain white rice high
in starch that is traditionally used for risotto. Look in the grain section of
your supermarket for <a href="http://goo.gl/2VxVqH">Arborio rice.</a> Otherwise, it is readily available at
specialty stores carrying Italian foodstuffs.</i></div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States32.54681317351514 -113.554687519.272045173515139 -134.20898449999999 45.821581173515142 -92.9003905tag:blogger.com,1999:blog-4115574368060652198.post-89338863897766022612014-11-01T05:21:00.007-07:002014-11-01T12:14:21.706-07:00Asian Salmon Burgers with a Green Onion and Soy Sauce Mayonnaise<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: German <a href="http://goo.gl/Sswhjv">riesling</a>; Spanish <a href="http://goo.gl/QMORAA">albariño</a> or
Portuguese alvarinho</i></div>
<div class="white1">
</div>
<div class="noindent">
What a delicious change from traditional beef burgers! Packed
with ginger, garlic, green onions, and cilantro, these salmon burgers are light,
juicy, and look gorgeous on a toasted bun. The recipe calls for browning the
burgers in a pan, an easy stovetop method, but they can also be grilled with
terrific results. Prepare a medium-hot fire in a charcoal grill or preheat a gas
grill on medium-high. Oil the grill racks and rub the burgers lightly with
vegetable oil before placing them on the grill. Keep the grill covered. The
cooking time will be about the same as panfiying, about 3 minutes per side. The
burgers will pick up a bit of a smoky flavor and have great-looking grill marks.
The recipe easily doubles or triples for a crowd.</div>
<div class="extract">
<h4>
<span class="small">SERVES 4</span></h4>
<ul class="none">
<li>1 salmon fillet (1 pound), skin and <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>, cut into 1-inch pieces
</li>
<li>1 tablespoon peeled and minced fresh ginger
</li>
<li>1½ tablespoons minced garlic
</li>
<li>2 green onions, including 2 inches of green tops, very thinly sliced
</li>
<li>2 tablespoons chopped fresh cilantro
</li>
<li>1 teaspoon kosher or sea salt
</li>
<li>1½ tablespoons fresh lemon juice
</li>
<li>2 tablespoons soy sauce
</li>
<li>½ cup cracker meal
</li>
<li>2 large eggs, lightly beaten
</li>
<li>2 tablespoons vegetable oil
</li>
<li>4 sesame-seed hamburger buns, split and toasted
</li>
<li>4 lettuce leaves
</li>
<li>Green Onion and Soy Sauce Mayonnaise <i>(recipe follows)</i>
</li>
</ul>
</div>
<div class="noindent">
In a food processor fitted with the metal blade, pulse the
salmon until coarsely ground, scraping down the sides of the work bowl once or
twice. (Be careful; it’s easy to go from chopped to a mashed paste in seconds!)
Transfer the salmon to a medium bowl. Add the ginger, garlic, green onions,
cilantro, salt, lemon juice, and soy sauce. Using a rubber spatula, mix to
combine. Mix in the cracker meal and then add the eggs. Stir to combine.</div>
<div class="white1">
</div>
<div class="noindent">
Dividing the salmon mixture evenly, form into
four 1-inch-thick patties. Refrigerate for at least <i>20</i> minutes before
cooking. (The patties can be prepared up to 8 hours ahead. Transfer to a covered
container and refrigerate.)</div>
<a href="https://www.blogger.com/null" id="page_95">
</a>
<br />
<div class="white1">
</div>
<div class="noindent">
In a large, heavy skillet, preferably cast iron, heat the oil
over medium-high heat and swirl to coat the pan. (You can also use a grill pan.)
Add the salmon patties and cook until golden brown on one side, about 3 minutes.
Turn and cook until opaque throughout and golden brown on the other side, about
3 minutes longer. Serve the salmon burgers on the toasted buns with the lettuce
and mayonnaise.</div>
<div class="extract">
<h4>
<span class="small">GREEN ONION AND SOY SAUCE MAYONNAISE</span></h4>
<ul class="none">
<li>½ cup mayonnaise
</li>
<li>1 green onion, including green tops, very thinly sliced
</li>
<li>1 teaspoon fresh lemon juice
</li>
<li>2 teaspoons soy sauce </li>
</ul>
</div>
<div class="noindent">
In a small bowl, mix together the mayonnaise, green onion,
lemon juice, and soy sauce until well blended. Cover and refrigerate for up to 1
day.</div>
<div class="white1">
</div>
<div class="noindent">
MAKES ABOUT ⅔ CUP</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States37.439974052270571 -116.01562524.553288052270574 -136.66992199999999 50.326660052270569 -95.361328tag:blogger.com,1999:blog-4115574368060652198.post-73399213289110198372014-11-01T05:21:00.006-07:002014-11-01T12:14:21.684-07:00Teriyaki-Grilled Salmon Sandwiches with Hoisin and Ginger Relish<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: <a href="http://goo.gl/Sswhjv">riesling</a>;<a href="http://goo.gl/QMORAA"> Spanish albariño</a> or Portuguese
alvarinho</i></div>
<div class="white1">
</div>
<div class="noindent">
Here’s an Asian twist on a gutsy salmon sandwich. Boldly
infused with big hits of ginger and garlic, this teriyaki-marinated salmon is
grilled to perfection, giving a smoky-sweet quality to the fish. As a
counterpoint and a delicious addition to the sandwich, a cool and crunchy hoisin
- and-ginger relish is slathered on a crusty baguette. The sandwich is finished
with a slawlike mound of shredded napa cabbage. Serve with a side of taro root
chips and a little mound of pickled ginger. Add this to your repertoire for
casual summer eating.</div>
<div class="extract">
<h4>
<span class="small">MAKES 4 SANDWICHES</span></h4>
<h5>
Marinade</h5>
<ul class="none">
<li>⅓ cup soy sauce
</li>
<li>⅓ cup <a href="http://goo.gl/nMPyuQ">mirin</a>
</li>
<li>3 tablespoons honey
</li>
<li>1 tablespoon Asian sesame oil
</li>
<li>1 tablespoon peeled and minced fresh ginger
</li>
<li>1 clove garlic, thinly sliced </li>
</ul>
<ul class="none">
<li>4 salmon fillets (about 5 ounces each), skin on and scaled, <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>Vegetable oil for
brushing
</li>
<li>1 baguette (about 20 inches long)
</li>
<li>Hoisin and Ginger Relish <i>(recipe follows)</i>
</li>
<li>1 small head napa cabbage, halved lengthwise, cored, and cut crosswise into
thin slices </li>
</ul>
</div>
<div class="noindent">
<span class="small">TO MAKE THE MARINADE:</span> In a small
bowl, combine the soy sauce, mirin, honey, sesame oil, ginger, and garlic. Place
the salmon in a baking dish, pour the marinade over the top, turn the salmon to
coat all sides, and marinate at room temperature for 45 minutes.</div>
<div class="white1">
</div>
<div class="noindent">
Prepare a medium fire in a charcoal grill or preheat a gas
grill to medium.</div>
<div class="white1">
</div>
<div class="noindent">
To grill the salmon, brush the grill grate with vegetable oil.
Place the salmon, skin side up, directly over the medium fire. Cover the grill
and cook on one side until beautiful grill marks are etched across
the fillets, about 4 minutes. Baste the salmon with some of the marinade and
then turn and cover again. Cook until the salmon is almost opaque throughout,
but still very moist, or an instant-read thermometer inserted in the center
registers between 125° and 130°F, about 5 minutes more. Transfer to a plate and
set aside.</div>
<a href="https://www.blogger.com/null" id="page_97">
</a>
<br />
<div class="white1">
</div>
<div class="noindent">
To assemble the sandwiches, cut the baguette crosswise into 4
sections, each approximately 5 inches in length. Split each section in half
lengthwise, cutting almost all the way but not completely through the crust on
the opposite side. Use your fingers to pull out and discard some of the soft
bread, hollowing out a canoe-shaped section on each side. Spoon some of the
hoisin relish on both sides of each sandwich, generously filling the
hollowed-out sections. Place a piece of salmon on top of the bottom piece of
bread. Stuff some napa cabbage along the length of each sandwich. Serve
immediately.</div>
<div class="extract">
<h4>
<span class="small">HOISIN AND GINGER RELISH</span></h4>
<ul class="none">
<li>⅓ cup mayonnaise
</li>
<li>⅓ cup <a href="http://goo.gl/Bse67I">hoisin sauce </a></li>
<li>1 tablespoon peeled and minced fresh ginger
</li>
<li>2 jalapeno chiles, seeded, deribbed, and minced
</li>
<li>1 cup finely diced daikon
</li>
<li>1 cup finely diced jicama
</li>
<li>2 green onions, including green tops, diced
</li>
<li>Juice of 1 lime </li>
</ul>
</div>
<div class="noindent">
In a medium bowl, combine the mayonnaise, hoisin, ginger, and
chiles. Stir in the daikon, jicama, and green onions. Cover and refrigerate for
up to 1 day. Stir in the lime juice just before assembling the sandwiches.</div>
<div class="white1">
</div>
<div class="noindent">
<span class="small">MAKES ABOUT 2½ CUPS</span></div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States38.272688535980969 -106.87525.455635035980968 -127.529297 51.089742035980969 -86.220703tag:blogger.com,1999:blog-4115574368060652198.post-52296570200433386782014-11-01T05:21:00.005-07:002014-11-01T12:14:21.625-07:00Hot-Smoked Salmon Poorboy with Arugula and Herbed Mayonnaise<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQQWW83frkZu5-wm5lKzXGXp5rZg6kfakR541ZLyVRZVJJ6Uk2OtJyCtEqUe9Cg4_-6g3_pXZOPPtEKd45Ey5jfSTzjBMzSVuQfEl1Wh3v2Qd_GG2A5_zvqs4o6uZ9rN8bmHuxrHo14c/s1600/Hot-Smoked+Salmon+Poorboy+with+Arugula+and+Herbed+Mayonnaise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hot-Smoked Salmon Poorboy with Arugula and Herbed Mayonnaise" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQQWW83frkZu5-wm5lKzXGXp5rZg6kfakR541ZLyVRZVJJ6Uk2OtJyCtEqUe9Cg4_-6g3_pXZOPPtEKd45Ey5jfSTzjBMzSVuQfEl1Wh3v2Qd_GG2A5_zvqs4o6uZ9rN8bmHuxrHo14c/s1600/Hot-Smoked+Salmon+Poorboy+with+Arugula+and+Herbed+Mayonnaise.jpg" height="400" title="Hot-Smoked Salmon Poorboy with Arugula and Herbed Mayonnaise" width="366" /></a></div>
<br />
<br />
<i>Suggested wine: Austrian <a href="http://goo.gl/zNt1ER">grüner veltliner</a>; domestic <a href="http://goo.gl/rJ9gXp">sparkling wine</a></i></div>
<div class="white1">
</div>
<div class="noindent">
These sandwiches are simply fabulous! This dynamite
combination of hot-smoked salmon, shallot- and herb-infused mayonnaise, and
spicy arugula makes this one of the best poorboy sandwiches I know. Make these
ahead, individually wrap them, and take them along for summer picnics at the
beach or outdoor concerts. Add a fruit salad and/or bean or pasta salad to the
picnic basket and you’re set. If you can’t find demi-baguettes, buy a large
baguette and cut it into fourths crosswise or use a loaf of ciabatta.</div>
<div class="extract">
<h4>
<span class="small">MAKES 4 SANDWICHES</span></h4>
<ul class="none">
<li>1 heaping tablespoon alder wood chips
</li>
<li>Nonstick cooking spray
</li>
<li>1 center-cut salmon fillet (12 ounces), skin on and scaled, pin bones
removed, skin dried by wiping with a knife
</li>
<li>1 tablespoon extra-virgin olive oil
</li>
<li>¼ teaspoon minced garlic
</li>
<li>Freshly ground pepper
</li>
<li>Four (10-inch-long) demi-baguettes
</li>
<li>Herbed Mayonnaise <i>(recipe follows)</i>
</li>
<li>1 bunch arugula (about 4 ounces), stemmed </li>
</ul>
</div>
<div class="noindent">
Using a stovetop smoker or wok, place the wood chips in a
small pile in the center of the pan. Place a drip tray, covered with aluminum
foil, on top of the chips. If using a wok, set a large sheet of aluminum foil
loosely in place over the wood chips. Place a wire rack, sprayed with nonstick
spray, on top of the drip tray or foil. Arrange the salmon on top. Mix together
the olive oil and garlic. Rub over the salmon, then sprinkle with a little
pepper. Slide the lid on the stovetop smoker or cover the wok, leaving it
slightly open, and then place the smoker over medium heat. When the first wisp
of smoke appears, close the lid. Smoke the salmon for 17 minutes. Turn the heat
off and leave the salmon in the smoker, covered, for an additional 5
minutes.<br />
<br />
<div class="noindent">
To assemble the sandwiches, split the baguettes
in half lengthwise, cutting almost all the way but not completely through the
crust on the opposite side. Spread about 3 tablespoonfuls of the herbed
mayonnaise down the length of each baguette. Cut the salmon into 4 long pieces
and arrange on top of the mayonnaise. Stuff some arugula along the length of
each sandwich. Serve immediately, or wrap individually and refrigerate. Remove
from the refrigerator <i>20</i> minutes before serving.</div>
<a href="https://www.blogger.com/null" id="page_100">
</a>
<br />
<div class="extract">
<h4>
<span class="small">HERBED MAYONNAISE</span></h4>
<ul class="none">
<li>½ cup mayonnaise
</li>
<li>¼ cup sour cream
</li>
<li>1 teaspoon grated lemon zest
</li>
<li>1 teaspoon fresh lemon juice
</li>
<li>1 teaspoon Dijon mustard
</li>
<li>¼ teaspoon kosher or sea salt
</li>
<li>Freshly ground pepper
</li>
<li>1½ tablespoons minced shallot
</li>
<li>3 tablespoons minced fresh basil (about 15 leaves)
</li>
<li>2 tablespoons minced fresh flat-leaf parsley
</li>
<li>1 teaspoon minced fresh thyme </li>
</ul>
</div>
<div class="noindent">
In a small bowl, combine the mayonnaise, sour cream, lemon
zest and juice, mustard, salt, and a few grinds of pepper. Stir to combine. Add
the shallot, basil, parsley, and thyme. Taste and adjust the seasoning. Cover
and refrigerate for up to <i>2</i> days.</div>
<div class="white1">
</div>
<div class="noindent">
<span class="small">MAKES ABOUT 1 CUP</span></div>
</div>
<div class="image">
<div class="center">
</div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States40.446947059600483 -111.445312527.817016559600482 -132.09960949999999 53.076877559600483 -90.7910155tag:blogger.com,1999:blog-4115574368060652198.post-90899989697122022222014-11-01T05:21:00.004-07:002014-11-01T12:14:21.716-07:00Grilled Salmon Tacos with Chipotle Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHCksRmMCjPToVZViNmxSdNGW74uoCRt5AB99SmMUarQK-9FFgZUdhLPGxgMDw_bxCtX7WM8MkH2kmkEVS5Yc3xmVEQdRgaV-S8UIPVymcGGU3lOUw4BuE30xH3yVxkIzvodE49_zM8c/s1600/Grilled+Salmon+Tacos+with+Chipotle+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Salmon Tacos with Chipotle Sauce" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHCksRmMCjPToVZViNmxSdNGW74uoCRt5AB99SmMUarQK-9FFgZUdhLPGxgMDw_bxCtX7WM8MkH2kmkEVS5Yc3xmVEQdRgaV-S8UIPVymcGGU3lOUw4BuE30xH3yVxkIzvodE49_zM8c/s1600/Grilled+Salmon+Tacos+with+Chipotle+Sauce.jpg" height="397" title="Grilled Salmon Tacos with Chipotle Sauce" width="400" /></a></div>
<br />
<div class="right">
<i>Suggested wine: <a href="http://goo.gl/QMORAA">Spanish albariño</a> or Portuguese alvarinho;
Oregon <a href="http://goo.gl/hFZUyi">pinot gris</a></i></div>
<div class="white2">
</div>
<div class="noindent">
This is one of my family’s favorites. I always have ajar of
the Blackening Spice rub used in this
recipe on the pantry shelf, which makes this meal quick and simple. I can get
everything made and assembled while the grill is preheating and the salmon is
cooking. Then we all sit down with the bowls and plates of salmon, tortillas,
sauce, and vegetables in the center of the table and help ourselves. It’s great
fun, convivial, and casual. Think about making these tacos when you have
leftover grilled salmon, too.</div>
<div class="extract">
<h4>
<span class="small">MAKES 12 TO RTILLAS; SERVES 6</span></h4>
<ul class="none">
<li>1 salmon fillet (1½ pounds), skin on and scaled, <a href="http://allsalmonrecipes.blogspot.com/2014/10/salmon-tips-and-tricks.html">pin bones removed </a>
</li>
<li>2 tablespoons olive oil
</li>
<li>¼ cup Blackening Spice
</li>
<li>Vegetable oil for brushing
</li>
<li>12 corn tortillas
</li>
<li>½ head cabbage (8 ounces), cored and finely shredded (about 5 cups)
</li>
<li>3 green onions, including green tops, quartered lengthwise and cut into
1-inch lengths
</li>
<li>3 tablespoons fresh lime juice
</li>
<li>2 ripe tomatoes, halved crosswise, cored, seeded, and cut into ¼-inch dice
</li>
<li>Chipotle Sauce <i>(recipe follows)</i> </li>
</ul>
</div>
<div class="noindent">
Preheat the oven to 250°F.</div>
<div class="white1">
</div>
<div class="noindent">
Prepare a medium fire in a charcoal grill or preheat a gas
grill to medium. Arrange the salmon, skin side up, on a rimmed baking sheet. Oil
the skin generously with about 1 tablespoon of the olive oil. Turn the salmon
over and rub the flesh side all over with the blackening spice. Using your
fingertips, lightly dab the remaining olive oil over the blackening spice.</div>
<div class="white1">
</div>
<div class="noindent">
When ready to grill, brush the grill grate generously with
vegetable oil. Grill the salmon, skin side up, directly over the fire. Cover the
grill and cook on one side for 4 minutes. Turn and cover again.
Cook until almost opaque throughout, but still very moist, or an instant-read
thermometer inserted in the center registers 125° to 130°F, about 5 minutes
more. Transfer to a cutting board and cool slightly.</div>
<a href="https://www.blogger.com/null" id="page_103">
</a>
<br />
<div class="image">
<a href="https://www.blogger.com/null" id="page_103">
</a>
<br />
<div class="center">
<br /></div>
<div class="noindent">
Meanwhile, place the tortillas in a covered heatproof
container or sealed aluminum foil packet. Warm the tortillas in the oven for 15
minutes before serving.</div>
<div class="white1">
</div>
<div class="noindent">
In a medium serving bowl, toss together the cabbage, green
onions, and lime juice. Place the tomatoes in a small serving bowl. Slice the
salmon crosswise into <i>12</i> strips, lift the salmon off its skin, and
arrange on a warm serving plate. Discard the skin. Transfer the warm tortillas
to a serving plate. Let each diner assemble his or her own tortilla. To
assemble, spread a generous spoonful of sauce down the middle of a tortilla,
arrange a strip of salmon on top, mound with a bit of the cabbage mixture, and
garnish with some diced tomatoes.</div>
<div class="extract">
<h4>
<span class="small">CHIPOTLE SAUCE</span></h4>
<ul class="none">
<li>1 cup mayonnaise
</li>
<li>3 tablespoons buttermilk or sour cream
</li>
<li>2 minced canned chipotle chiles in adobo sauce
</li>
<li>2 tablespoons minced fresh cilantro
</li>
<li>¼ teaspoon kosher or sea salt </li>
</ul>
</div>
<div class="noindent">
In a small serving bowl, mix together the mayonnaise,
buttermilk or sour cream, chipotle chiles, cilantro, and salt. Cover and set
aside for up to 45 minutes, or cover and refrigerate for up to 3 days.</div>
<div class="white1">
</div>
<div class="noindent">
<span class="small">MAKES 1¼ CUPS</span><br />
<br />
<div class="extract">
<a href="https://www.blogger.com/null" id="page_68">
</a>
<br />
<h4>
<span class="small">BLACKENING SPICE</span></h4>
<a href="https://www.blogger.com/null" id="page_71">
</a>
<br />
<div class="noindent">
This recipe makes more than you’ll need for the above dish,
but it is a boon to the cook’s pantry. Use it on other seafood such as red
snapper, swordfish, catfish, shrimp, and scallops. This mixture is also good
when rubbed into burgers, flank steak, and pork tenderloin. In addition to the
blackening method described above, use this rub when grilling.</div>
<ul class="none">
<li>2 tablespoons kosher salt
</li>
<li>2 tablespoons sugar
</li>
<li>1 tablespoon freshly ground pepper
</li>
<li>1 tablespoon plus 1 teaspoon cayenne pepper
</li>
<li>2 tablespoons paprika
</li>
<li>1 tablespoon dried thyme
</li>
<li>1 tablespoon dried oregano </li>
</ul>
<div class="noindent">
Combine the salt, sugar, pepper, cayenne, paprika, thyme, and
oregano in a small bowl. Stir well to blend. Store in an airtight jar in a cool,
dark place for up to 6 months.</div>
<div class="white1">
</div>
<div class="noindent">
<span class="small">MAKES ABOUT ⅔ CUP</span></div>
</div>
</div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States36.385912772876509 -111.88476562529.534136772876508 -122.21191412499999 43.23768877287651 -101.55761712500001tag:blogger.com,1999:blog-4115574368060652198.post-46727102201922171712014-11-01T05:21:00.003-07:002014-11-01T12:14:21.599-07:00Pan-Roasted Salmon with Warm French Lentil Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: Oregon <a href="http://goo.gl/xWCMnn">pinot noir</a> or <a href="http://goo.gl/ha95kV">Beaujolais</a></i></div>
<div class="white2">
</div>
<div class="noindent">
Salmon with lentils is a divine combination. Lovely
slate-green, robust-flavored <i>lentilles de Puy</i> are tossed with a lemony,
tarragon-infused vinaigrette and blended with crisply cooked vege - tables. A
simply seasoned fillet of salmon is pan-roasted and nestled on top of the warm
lentil mixture. This is a perfect main-course salad for casual entertaining or
for a weeknight dinner with a crusty baguette and a glass of pinot noir. You’ll
have dinner on the table in less than 40 minutes.</div>
<div class="extract">
<h4>
<span class="small">SERVES 4</span></h4>
<h5>
Vinaigrette</h5>
<ul class="none">
<li>¼ cup extra-virgin olive oil
</li>
<li>1 teaspoon grated lemon zest
</li>
<li>2 tablespoons fresh lemon juice
</li>
<li>2 cloves garlic, minced
</li>
<li>2 tablespoons chopped fresh tarragon
</li>
<li>½ teaspoon sugar
</li>
<li>1 teaspoon kosher or sea salt
</li>
<li>Freshly ground pepper </li>
</ul>
<ul class="none">
<li>1 cup French green lentils <i>(lentilles de Puy); see Cook’s Note</i>
</li>
<li>4 salmon fillets (about 5 ounces each), skin on and scaled, pin bones
removed, skin dried by wiping with a <i>knïïe</i>
</li>
<li>Kosher or sea salt
</li>
<li>Freshly ground pepper
</li>
<li>5 tablespoons olive oil
</li>
<li>2 large carrots, peeled and cut into ¼-inch dice
</li>
<li>2 shallots, cut into ¼-inch dice
</li>
<li>1 celery stalk, cut into ¼-inch dice
</li>
<li>1 red bell pepper, seeded, deribbed, and cut into ¼-inch dice
</li>
</ul>
</div>
<div class="noindent">
Arrange an oven rack in the center of the oven
and preheat the oven to 4SO°F.</div>
<a href="https://www.blogger.com/null" id="page_107">
</a>
<br />
<div class="white1">
</div>
<div class="noindent">
<span class="small">TO MAKE THE VINAIGRETTE:</span> In a small
jar with a tight-fitting lid, combine the extra-virgin olive oil, lemon zest and
juice, garlic, tarragon, sugar, salt, and lots of pepper. (Several good grinds
of pepper make the vinaigrette taste robust, a perfect complement to the
lentils.) Cover tightly and shake vigorously to blend. Taste and adjust the
seasoning. Set aside.</div>
<div class="white1">
</div>
<div class="noindent">
Fill a 3-quart saucepan two-thirds full of cold water, add the
lentils, and bring to a simmer over medium heat. Cook, uncovered, just until
tender, 15 to 18 minutes. Meanwhile, season the salmon with a little salt and
pepper. Have ready <i>2</i> large skillets: a large, ovenproof skillet,
preferably cast iron, for cooking the salmon; and a large skillet for sautéing
the vegetables.</div>
<div class="white1">
</div>
<div class="noindent">
When the lentils are tender, drain them thoroughly but do not
rinse. Transfer to a large bowl and set aside. In the ovenproof skillet, heat
<i>2</i> tablespoons of the olive oil over high heat until almost smoking.
Swirl to coat the pan and then add the salmon, skin side down. Cook over high
heat until the skin is browned and crisp, about 4 minutes. After about 3
minutes, shake the pan once to make sure the fillets aren’t sticking. Carefully
turn the fillets, then transfer the skillet to the oven and roast the salmon
until almost opaque throughout, about 4 minutes. Set aside.</div>
<div class="white1">
</div>
<div class="noindent">
As soon as the salmon goes into the oven, place the other
skillet over high heat and add the remaining 3 tablespoons olive oil. Swirl to
coat the pan and add the carrots, shallots, celery, and bell pepper. Sauté,
stirring frequently, until the vegetables are crisp-tender and just beginning to
brown at the edges, about 7 minutes. Season lightly with salt and pepper. Add
the vegetables to the bowl with the lentils and stir gently to mix.</div>
<div class="white1">
</div>
<div class="noindent">
Give the dressing a last-minute shake and pour it over the
lentil mixture. Toss gently. Divide the lentil mixture among 4 dinner plates.
Place a salmon fillet in the center, on top of the lentils, and serve
immediately.</div>
<div class="extract-gray2">
<h4>
<span class="small">COOK’S NOTE</span></h4>
<div class="noindent">
Lentilles de Puy <i>from France’s Haute-Loire region are
prized for their earthy, robust flavor. If cooked just until tender, they remain
firm and retain their lovely petite shape without bursting. They have a dark
slate-green exterior and creamy yellow interior. American lentil farmers have
started growing heirloom varieties, including ones similar to</i> lentilles de
Puy. <i>Look for these at gourmet or natural foods stores.</i></div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States39.095962936305476 -108.632812526.348844436305477 -129.28710949999999 51.843081436305475 -87.9785155tag:blogger.com,1999:blog-4115574368060652198.post-56986358201008501252014-11-01T05:21:00.002-07:002014-11-01T12:14:21.652-07:00Lemon-Grilled Salmon Caesar Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="right">
<i>Suggested wine: <a href="http://goo.gl/Ql7Zao">Champagne</a>; domestic <a href="http://goo.gl/rJ9gXp">sparkling wine</a>; dry
<a href="http://goo.gl/EJPsB7">chenin blanc</a></i></div>
<div class="white2">
</div>
<div class="noindent">
A classic with a twist. This Caesar is powered with garlic,
touched with anchovy, and elegantly adorned with a glistening lemon-infused
fillet of grilled salmon. A generous dose of croutons gives crunch to every
bite. I prefer to use hearts of romaine because the inner leaves are so much
crunchier. If the packaged hearts of romaine are small, use 3 or 4 total. I like
big Caesar salads so am always generous with the amount of greens.</div>
<div class="extract">
<h4>
<span class="small">SERVES 4</span></h4>
<h5>
Marinade</h5>
<ul class="none">
<li>2½ tablespoons olive oil
</li>
<li>¾ tablespoon fresh lemon juice
</li>
<li>1 clove garlic, minced
</li>
<li>1 oil-packed anchovy fillet, patted dry and minced
</li>
<li>¼ teaspoon kosher or sea salt
</li>
<li>Freshly ground pepper </li>
</ul>
<ul class="none">
<li>4 salmon fillets (about 5 ounces each), skin on and scaled, pin bones
removed, skin dried by wiping with a
knife </li>
</ul>
<h5>
Dressing</h5>
<ul class="none">
<li>1 tablespoon minced garlic
</li>
<li>2 oil-packed anchovy fillets, patted dry and minced
</li>
<li>¾ teaspoon kosher or sea salt
</li>
<li>2 tablespoons fresh lemon juice
</li>
<li>1 very fresh large egg <i>(see Cook’s Note)</i>
</li>
<li>½ cup extra-virgin olive oil
</li>
<li>⅓ cup freshly grated Parmigiano-Reggiano cheese </li>
</ul>
<ul class="none">
<li>Vegetable oil for brushing
</li>
<li>2 cups homemade or store-bought large croutons
</li>
<li>2 to 3 large hearts of romaine lettuce, torn into bite-sized pieces
</li>
<li>Freshly grated Parmigiano-Reggiano cheese for garnish
</li>
<li>Freshly ground pepper </li>
</ul>
</div>
<div class="noindent">
Prepare a medium-hot fire in a charcoal grill
or preheat a gas grill to medium-high.</div>
<a href="https://www.blogger.com/null" id="page_113">
</a>
<br />
<div class="white1">
</div>
<div class="noindent">
<span class="small">TO MAKE THE MARINADE:</span> In a small
bowl, whisk together the olive oil, lemon juice, garlic, anchovy, salt, and
pepper to taste. Place the salmon in a baking dish. Add the marinade and turn
the salmon to coat all sides. Set aside until the grill gets hot.</div>
<div class="white1">
</div>
<div class="noindent">
<span class="small">MEANWHILE, MAKE THE SALAD DRESSING:</span>
In a small bowl, whisk together the garlic, anchovies, salt, and lemon juice.
Add the egg and whisk the dressing until thick, about 1 minute. Slowly drizzle
in the extra-virgin olive oil, whisking vigorously to thicken. Whisk in the
cheese. Taste and adjust the seasoning. Set aside. (The dressing can also be
made in a blender or food processor.)</div>
<div class="white1">
</div>
<div class="noindent">
To grill the salmon, brush the grill grate with vegetable oil.
Place the salmon, skin side up, directly over the medium-hot fire. Cover the
grill and cook on one side until beautiful grill marks are etched across the
fillets, about 4 minutes. Turn and cover again. Cook until the salmon is almost
opaque throughout, but still very moist, or an instant-read thermometer inserted
in the center registers between 125° and 130°F, about 5 minutes more. Remove the
salmon from the grill and set aside.</div>
<div class="white1">
</div>
<div class="noindent">
To assemble the salad, pour half of the dressing in the bottom
of an oversized bowl. Add the croutons and toss in the dressing until thoroughly
coated. Add the lettuce and the remaining dressing. Toss just until coated.
Divide among 4 entrée plates. Place a salmon fillet in the center, on top of the
salad, and garnish with additional cheese and pepper to taste. Serve
immediately.</div>
<div class="extract-gray3">
<h4>
<span class="small">COOK’S NOTE</span></h4>
<div class="noindent">
<i>If you prefer not to use a raw egg in the dressing,
substitute 1 additional tablespoon of extra-virgin olive oil in place of the
egg. Raw eggs in any form should not be served to children, the elderly,
pregnant women, or anyone with a compromised immune system.</i></div>
</div>
</div>
Johnhttp://www.blogger.com/profile/06812011207800259910noreply@blogger.com0United States37.439974052270571 -112.851562524.553288052270574 -133.50585949999999 50.326660052270569 -92.1972655