The next Blogs will focus on this dinner I created for my wife's brithday:
Lisa’s 50th Dinner
Mediterranean Fusion
Bisteeya
Morocco
Garlic-Sage-Cheese Bisque
Provence
Duck dáktulos Messinia
Catalonia-Greece
Salad
Greece
Hut B’noua
Fish with Almond Paste
Morocco
Lemon-Lime Granita
Italy
Lamb and Beef Kabobs
Tunisia and Turkey
with
Aligot-Souffle
France
with
Fresh Garden Vegetables
Italy
Cheesecake Baklava
Provence and Greece
Monday, June 28, 2010
Tuesday, June 15, 2010
Sockeye Salmon is in Season!
A friend recently reminded me that wild-caught fresh sockeye salmon was available (Thanks, Bill!), so I picked some up. [BTW I do not buy farm-raised salmon anymore-- too many health concerns there -- check out recent articles on web.]
The recipe below is, as per my usual approach, guestimates as I didn't measure anything except by eye. Do whatecer you wish to your own taste and vary if you want to be creative. I can tell you that my wife and I polished off the whole fillet! It was that Yummy!
The plan was to create a nice sauce/paste to spread on the salmon before roasting on the grill.
One fillet fresh wild sockeye salmon with skin on -- approximately 1 1/4 pds
For paste:
Half a lemon
Cup of fresh bread crumbs [I used a piece of bread that was beginning to stale.]
1/2 a Cup of Sour Cream -- I use a good quality lowfat brand
1/4 of a Cup of 'interesting mustard'* -- I used Roasted Red Bell Pepper-Garlic-Mustard. *I love varieties of mustards and my daughter keeps me well supplied on holidays.
Three tablespoons sauteed in olive oil red bell pepper and onion strips (until lightly browned)
Fresh ground black pepper
Tablespoon or two of butter (optional)
Pinch or two of salt
Now this recipe may sound a bit complicated but I had a bit of an advantage as the Bell Pepper/Onion Strips were leftover from a previous meal so I didn't have to saute a new batch just for this.
Prepare the Salmon (wash if you desire) and if you really like freshly ground black pepper (or white, for that matter) you can grind some on the fillet before adding the paste. Get your grill ready -- I am a purist and use charcoal exclusively for grilling. The methode de jour is almost always putting the coals on opposite sides of the grill cavity and cooking the fish (roast, ribs, etc.) in the middle via indirect heat. I used about 1/2 a grill tower's worth of charcoal for this recipe. If using a gas grill, cook on very low heat. Let the flavors blend and come out.
Make the paste -- In food processor combine juice from 1/4 lemon (other quarter cut in half for plate garnish), mustard,sour cream, bread crumbs, bell pepper and onion mixture, pinch of salt, freshly ground pepper, and olive oil or butter (optional), blend until almost smooth. Spread this mixture over the entire fillet.
Place fillet in center of grill, close most of the vent holes and let it cook slowly (I did add two -- only two! -- small wood chips for s bit of smokey flavor). Should be ready for consumption in 15-20 minutes. Check carefully every few minutes after ten minutes on the grill. Fish should be cooked until just done (flakes with a fork at thickest part), otherwise it can dry out and get tough.
I served this delectable treat with bow-tie pasta, fresh herbs from garden (bit of oregano, sweet basil, parsley), peas, and moistened all at end with a sexy California olive oil. [This is one of those occasions to use an olive oil that does make a difference because you will taste it.]
This is obviously a creation and there are many variations and other ideas you can fool around with for a good fillet. Mustard is great with salmon, but mix it with something else to tone it down or go lightly! Enjoy this healthy food while you can.
Enjoy.
Joe Koob
The recipe below is, as per my usual approach, guestimates as I didn't measure anything except by eye. Do whatecer you wish to your own taste and vary if you want to be creative. I can tell you that my wife and I polished off the whole fillet! It was that Yummy!
The plan was to create a nice sauce/paste to spread on the salmon before roasting on the grill.
One fillet fresh wild sockeye salmon with skin on -- approximately 1 1/4 pds
For paste:
Half a lemon
Cup of fresh bread crumbs [I used a piece of bread that was beginning to stale.]
1/2 a Cup of Sour Cream -- I use a good quality lowfat brand
1/4 of a Cup of 'interesting mustard'* -- I used Roasted Red Bell Pepper-Garlic-Mustard. *I love varieties of mustards and my daughter keeps me well supplied on holidays.
Three tablespoons sauteed in olive oil red bell pepper and onion strips (until lightly browned)
Fresh ground black pepper
Tablespoon or two of butter (optional)
Pinch or two of salt
Now this recipe may sound a bit complicated but I had a bit of an advantage as the Bell Pepper/Onion Strips were leftover from a previous meal so I didn't have to saute a new batch just for this.
Prepare the Salmon (wash if you desire) and if you really like freshly ground black pepper (or white, for that matter) you can grind some on the fillet before adding the paste. Get your grill ready -- I am a purist and use charcoal exclusively for grilling. The methode de jour is almost always putting the coals on opposite sides of the grill cavity and cooking the fish (roast, ribs, etc.) in the middle via indirect heat. I used about 1/2 a grill tower's worth of charcoal for this recipe. If using a gas grill, cook on very low heat. Let the flavors blend and come out.
Make the paste -- In food processor combine juice from 1/4 lemon (other quarter cut in half for plate garnish), mustard,sour cream, bread crumbs, bell pepper and onion mixture, pinch of salt, freshly ground pepper, and olive oil or butter (optional), blend until almost smooth. Spread this mixture over the entire fillet.
Place fillet in center of grill, close most of the vent holes and let it cook slowly (I did add two -- only two! -- small wood chips for s bit of smokey flavor). Should be ready for consumption in 15-20 minutes. Check carefully every few minutes after ten minutes on the grill. Fish should be cooked until just done (flakes with a fork at thickest part), otherwise it can dry out and get tough.
I served this delectable treat with bow-tie pasta, fresh herbs from garden (bit of oregano, sweet basil, parsley), peas, and moistened all at end with a sexy California olive oil. [This is one of those occasions to use an olive oil that does make a difference because you will taste it.]
This is obviously a creation and there are many variations and other ideas you can fool around with for a good fillet. Mustard is great with salmon, but mix it with something else to tone it down or go lightly! Enjoy this healthy food while you can.
Enjoy.
Joe Koob
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