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Saturday, July 4, 2015

Cedar Plank Salmon






Summer 2006
By: Lucy Waverman
from LCBO Food and Drink

Cooking salmon on a cedar plank is a very old method of cooking. Originally it would be cooked over an open fire but barbecues have simplified this technique. Soak the plank in water for 30 minutes before using, otherwise it will burn. Salt the plank before using it to give the skin real flavour. The marinade for this salmon goes well with beer - it has a slight BBQ sauce-like tang.

2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) ketchup
1 tbsp (15 mL) chopped fresh rosemary
2 tbsp (25 mL) olive oil
½ tsp (2 mL) chili powder
Kosher salt and freshly ground pepper
One 2 lb (1 kg) piece of salmon

1. Combine mustard, ketchup, rosemary, olive oil, chili powder, salt and pepper. Spread over salmon and marinate for 30 minutes.

2. Heat grill to high heat.

3. Place soaked cedar plank on grill and leave for 3 to 4 minutes or until you can smell or see smoke. Immediately turn plank, salt it liberally and place fish on top, skin-side down.

4. Close cover and cook for 12 to15 minutes or until fish is just cooked. Remove plank from grill and slip salmon off, onto serving platter.

Serves 4

Smoked Salmon Frittata






Yield
Makes 4 servings

Ingredients
1/4 cup chopped fresh chives, divided
8 large eggs
1/3 cup sour cream [75 g]
2 tablespoons Dijon mustard
2 tablespoons butter
6  ounces smoked salmon, cut into strips [168 g]
2 ounces cream cheese, cut into small pieces [56 g]
1/4 cup chopped red onion [57 g]

Preparation
Whisk together 2 tablespoons chives, eggs, sour cream, and mustard in a large bowl.

Melt butter in a large oven-proof skillet over medium heat. Reduce heat to low; add egg mixture. As egg mixture starts to cook, gently lift edges with a spatula and tilt pan so uncooked portion flows underneath. Cook 6 to 8 minutes or until uncooked egg mixture no longer flows underneath cooked mixture. Remove from heat. Sprinkle with salmon, cream cheese, and onion.

Broil frittata, 3 inches from heat, 3 minutes or until set and cream cheese begins to melt. Remove from oven, and sprinkle with remaining chives. Cut into wedges, and serve immediately.

Julia Dowling Rutland, Coastal Living, NOVEMBER 2003


Easy Salmon Packets

“What a delicious way to get omega-3 fatty acids. We enjoy this
over pasta for a heart-healthy midweek meal.”

Rochelle Geyer - Hannibal, Missouri

2 Servings
Prep: 15 min.
Bake: 20 min.


Ingredients
2 salmon fillets (4 ounces each)
2-1/2 cups sliced fresh mushrooms [193 g]
1 medium tomato, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese [23 g]

Directions
Place each fillet on a double thickness of heavy-duty foil (about
12 in. square). Top with mushrooms, tomato, garlic, basil, salt
and pepper. Fold foil around salmon and seal tightly. Place on a
baking sheet.
Bake at 400° for 15-20 minutes or until fish flakes easily with
a fork. Open foil carefully; sprinkle with cheese. Bake, uncovered,
5 minutes longer or until cheese is melted. Yield: 2 servings.

Nutrition Facts: 1 packet equals 288 calories, 15 g fat
(4 g saturated fat), 74 mg cholesterol, 539 mg sodium,
8 g carbohydrate, 2 g fiber, 30 g protein.

Easy Salmon Packets published in
Healthy Cooking December/January 2010, p62

Emeril's Clam, Oyster, Mussel, And Potato Ragout

Yield: 4 servings

2 Puff pastry sheets -; (11--by 14-inch)
1/4 c Egg wash
1/2 tb Olive oil
2 tb Minced shallots
1 tb Minced garlic
1/2 c Fish stock
1/4 c White wine
1/4 c Heavy cream
2/3 c New potatoes; blanched [150g]
1 Dozen Shucked oysters
1 Dozen Shucked clams
1 Dozen Mussels; cleaned,-debearded
1 tb Finely-chopped parsley
2 tb Unsalted butter
Salt; to taste
Freshly-ground black pepper;-to taste

=== GARNISH ===
1 tb Finely-chopped parsley and
2 tb Grated Parmigiano-Reggiano - Cheese

Preheat oven to 400 degrees. For the pastry box: Using a sharp knife, make
corner slits in the top right corner and on the bottom left corner, leaving
a 1-inch border. Pull the right corner to the left corner and vice versa.

Place on a baking sheet and bake for 10 to 15 minutes, or until
golden-brown. Now make the filling. In a saute pan heat olive oil. When the
pan is smoking hot, saute the shallots and garlic for about 1 to 2 minutes.

Then add the fish stock, white wine, and heavy cream. Season with salt and
pepper. Bring liquid up to a boil, then reduce to a simmer. Add the
potatoes, oysters, clam, and mussels. Cover pan and cook for about 4 to 5
minutes or until the liquid had reduced by half, the potatoes are tender,
and the mussels have opened. Then remove from heat. Remove the boxes from
the oven and divide the sauce into fourths and spoon into the boxes.
Garnish with parsley and grated cheese. This recipe yields 4 appetizer
servings.

Comments: The original recipe title as listed is "Emeril’s Clam, Oyster,
Mussel, And Potato Ragout In Puff Pastry".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2291 broadcast 02-05-1997)

02-27-1997
Recipe by: Emeril Lagasse

HERBED SALMON IN FOIL

Makes: 4 Servings

4 salmon fillets
2 tbsp shallots, chopped and divided
8 sprigs fresh dill or basil
2 tsp lime juice divided
8 ea fresh sorrel leaves
1/4 tsp pepper, divided
1. Rinse salmon and pat dry.

2. Cut 4 pieces of aluminium foil. Light coat dull side of each foil square with cooking spray.

3. Centre a dill sprig and sorrel leaf of lower half of foil.

4. Top with salmon.

5. Place another dill sprig and sorrel leaf on top of the fillet.

6. Sprinkle with 1 ½ tsp chopped shallots, ½ tsp lime juice and a pinch of pepper.

7. Repeat procedure with remaining fillets.

8. Fold upper half of foil over fillets, meeting bottom edges of foil.

9. Seal edges together making a ½ inch fold. Fold again.

10. Allow space for heat circulation and expansion.

11. Repeat to seal each side.

12. Place foil packets on a baking sheet then bake at 400 degrees for 7 to 10 minutes.

13. Cut an "X" in top of each packet and fold back.

14. Spoon salmon and herbs onto warm plates.

Sweet and Smoky Grilled Salmon

By Better Homes and Gardens – Tue, Nov 3, 2009

servings: 6

1 cup alder or hickory wood chips
6 4- to 5-ounce salmon fillets, 1-inch thick [6/112 g - 140 g]
2 Tbsp. butter
1 Tbsp. finely snipped fresh thyme
1 Tbsp. packed brown sugar
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. ground black pepper
Thyme and Pepper Rice (optional)
Grilled Squash (optional)

At least 1 hour before grilling; soak wood chips in enough water to cover. Drain before using. Thaw fish, if frozen. Rinse fish and pat dry with paper towels.
Place butter in a small microwave-safe bowl. Microwave on 100 percent power (high) for 30 seconds or until melted. Remove from microwave. Stir in thyme, brown sugar, lemon juice, salt, and pepper. Microwave 30 seconds more to meld flavors. Stir to dissolve sugar. Brush generously over fish.

For a charcoal grill, sprinkle wood chips directly over medium coals. Grill fish, meaty side down, directly over coals for 3 minutes. Turn skin side down. Grill for 5 to 7 minutes more or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer s directions. Place fish on greased grill rack over heat. Cover; grill as above.)
Serve fish with Thyme and Pepper Rice and Grilled Squash, if desired.

Thyme and Pepper Rice and Grilled Squash: Brush 2 quartered sweet peppers and 2 halved summer squash or zucchini with olive or cooking oil and sprinkle lightly with salt and pepper. Add to grill rack with salmon, turning when you turn salmon. Remove from grill and chop peppers; toss with 3 cups hot cooked rice and 2 teaspoons snipped fresh thyme. Slice squash crosswise and serve with salmon and rice mixture.

Friday, July 3, 2015

Crispy Beer Battered Fish






1/2 cup cornstarch [70 g]
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided [140 g]
1/2 cup 2% milk [112 g]
1/3 cup beer or nonalcoholic beer [83 ml]
2 cups crushed unsalted top saltines (about 40) (I just use the salted) [168 g]
4 cod fillets (6 ounces each) [672 g]
Oil for deep-fat frying

In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour.
Stir in milk and beer until smooth.
Place crackers and remaining flour in separate shallow bowls.
Coat fillets with flour, then dip in batter and coat with crackers.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.
Fry fish in batches for 2-3 minutes on each side or until golden brown.
Drain on paper towels.
Yield: 4 servings.


Note: The following spices may be substituted for 1 teaspoon Creole seasoning:
1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts
1 cod fillet equals 513 calories, 27 g fat (3 g saturated fat), 66 mg cholesterol, 775 mg sodium, 35 g carbohydrate, 1 g fiber, 30 g protein.n

http://home.comcast.net/~dkmrdm/CrispyBeerBatteredFish.html