Category Archives: Fish

Plenty of Fish in the Sea

Even though it’s cold out and all we want to eat is bacon potato soup (at least that’s what I crave from January to April), there is nothing wrong if we remind ourselves of Spring months before it actually happens. I got this recipe from Ina Garten in Glamour’s October issue but I think it originally came from her new book, Barefoot Contessa, how easy is that? The combination of fresh herbs, lemon and fresh salmon is just amazing and reminds us that Spring might not be that far off.

Ingredients: 1 skinless and boneless salmon fillet, 1/4 cup olive oil, 2 tablespoons lemon juice, 1/2 cup minced scallions (white and green parts), 1/2 cup minced fresh dill, 1/2 cup minced fresh parsley, 1/4 cup dry white wine, salt and pepper to season

Roasted Potatoes: 10-12 small sized potatoes, 1 tablespoon grilled seasoning, 1/2 tablespoon paprika and 2 tablespoons of olive oil.

Preheat oven to 425.

Place salmon in a glass dish and season with salt and pepper. Whisk lemon juice and olive oil. Pour over the salmon and let it stand at room temperature for 15 minutes.

In a bowl, combine all of the herbs. Coat the salmon with the herb mixture on both sides.

Pour wine around the salmon

Roast the salmon for 10 to 12 minutes or until it is almost cooked at the thickest part. The center will be firm with just a line of uncooked salmon just in the very center.

For a simple side of roasted potatoes, combine potatoes with the seasonings and olive oil.

Roast for 10-15 minutes or until the potatoes become tender. Serve with the salmon.

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Filed under Fish, Main Course, Side Dish

Quickfire Salmon Throw Together

I am very suspicious when it comes to eating fish with a heavy sauce. I think I have partially Anthony Bourdain’s Kitchen Confidential to blame which advises to steer away from any fish that is covered in sauce especially if it’s a Monday special. And while I know that Kitchen Confidential advises against eating a whole lot of other foods in restaurants (no one remind me about the mussels, I will still love them anyway!), it is just the fish in sauce that gives me the heebies-jeebies. It is also partially my fear of ruining fish that leads me to make and order in restaurants the simplest of fish dishes. And simple usually means baked in oven and drizzled with fresh lemon juice. So this, for me, is taking it to a whole 4-ingredient-different level.

Ingredients: 2 salmon fillets, 1 tablespoon of soy sauce, 1/2 tablespoon dijon mustard, 1/2 tablespoon honey

Begin by preheating the oven to 350. Story of my bloglife, right? In a bowl whisk together the honey, dijon mustard and soy sauce.

Lay the fillets in a buttered pan (because otherwise the honey will burn and forever will stick to the pan and ruin it. Been done before) and cover with the sauce.

Bake for 20 minutes or until the salmon is fully cooked. Enjoy!

 

 

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Filed under Fish

Crepes Cake

I have noticed a recent food trend on food blogs -crepes cake. Obviously  I had to try to make one. I would lie to you, if I said that this recipe is low-fat or healthy or good for you. But it tastes so amazing that for once even I forgot about the cream, cream cheese and cheese that went into this delicious creation. You can make any filling to satisfy any of your cravings.You have several options for the crepes. You can either use the recipe that I featured in the past (minus the vanilla extract), make any of your favorite savory crepes from your recipe box, or just buy a frozen bunch at a supermarket (which is what I obviously did).

Ingredients: 8 oz mushrooms finely chopped, 2 shallots diced, 1 cup shredded mozzarella cheese (plus an additional 1/2 cup to sprinkle on top), 1/2 cup cream, 1 package of smoked salmon, 4 oz chive and onion cream cheese, 2 1/2 tablespoons butter, 8 crepes of your choice, salt and pepper to season

Begin by melting the butter on a skillet on medium heat. Add the shallots

Next add the mushrooms, salt and pepper. Saute until both the shallots and mushrooms have softened. This should take anywhere from 7 to 10 minutes. When the mushrooms and shallots have softened, add the cream, flour and whisk together.

Let the liquid reduce by half and add the cheese.

Stir the cheese in until it melts and take the skillet off the stove. Next spread cream cheese on 3 of the crepes.

Layer smoked salmon evenly across the 3 crepes with cream cheese

Cover with another crepe and add a layer of mushroom mixture

Cover with another crepe with cream cheese and salmon and close with a crepe. Top the crepe with more mushroom mixture. Repeat these same once more. When you place your final crepe, spread the remains of the mushroom mixture on top and sprinkle with cheese.

Enjoy!

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Filed under Fish, Main Course

Fishy Patties

So I know that I haven’t written in a while. Three weeks ago I unexpectedly (this is a whole other story) took off for travels in Spain. While it wouldn’t be a lie to say that I had limited internet connection, I have been too busy indulging in the beauty, culture, food and wine of Spain to cook anything myself. While I have two recipes that my darling mother revealed to me, I will post them a little bit later when she sends me the photos. For now, I have finally made the salmon patties that I have been talking about.

Ingredients: 1 lb boneless salmon fillet (you can buy ground salmon if you find it at your grocery store), 1/2 cup slivered almonds (substitute almonds for pistachios if you like), 1/2 cup fresh orange juice, 2 teaspoons minced garlic, bunches of fresh minced basil, 1/2 cup parmigiano cheese, 1/2 cup breadcrumbs, 1/4 cup olive oil, salt and pepper to season

Preheat oven to 400. Begin by removing the skin off the fish. Cut into small chunks.

Throw the salmon fillets into the blender to make ground salmon. Move the ground salmon to a separate bowl. To the blender add the slivered almonds, basil and garlic.

Using the chop mode, combine the ingredients into one mixture. Add the ground salmon, orange juice and olive oil.

Mix together. Add the breadcrumbs, salt, pepper and parmigiano cheese.

Mix together and form evenly sized patties. I made seven

Place the patties into the oven and cook for 10 minutes. Serve in a bun or wrap with spicy mayonnaise. Enjoy!

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Vegetable fritters with a salmon sour cream topping

I love vegetables. And not just the fresh ones that go into a salad (eve though I am a sucker for cucumbers and peppers) but I have an unhealthy (or is it?) obsession with zucchini, eggplant, broccoli and cauliflower. Anna cringes in horror when she sees me buy either one of those products. But since she’s gone home for the summers and I only have too cook for myself, I have been trying a lot different recipes that contain these veggies. Tonight I made zucchini/potato/carrot fritters with a salmon sour cream dip. If you are a zucchini eater like me, you will definetely enjoy this dish.

Ingredients: Vegetable Fritters-3 zucchinis, 2 potatoes, 2 carrots, 1/2 cup of flour, 3 eggs, teaspoon paprika, salt and pepper to season, oil for frying

Salmon Sour Cream Topping- 1 package of smoked salmon, 5 tablespoons of sour cream, 1/2 tablespoon horseradish, 2 green onion sprigs, salt to season

Begin by peeling all the vegetables. In a big bowl, begin grating the zucchinis.

Squeeze excess water from the zucchinis. Next grate the potatoes and the carrots into the same bowl.

Add the eggs, flour, paprika, salt and pepper into the bowl

Mix together. Set a pan to medium heat, add a thin layer of oil and wait for the pan to heat up. When the pan is hot, add a tablespoon or so of the vegetable batter and form into a desired shape. I like my vegetable fritters thin and so I spread them out.

Cook for 5 minutes on each side or until a brown crusts forms on each side. Meanwhile make the salmon sour cream topping.

To a blender or a food processor add the chopped green onions and the salmon.

Add the horseradish, sour cream and salt

Chop into a paste. Once the vegetable fritters are cooked, add the salmon sour cream on top. Enjoy!

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Filed under Fish, Vegetarian

Salmon with mustard sauce

I am not a big seafood/fish person. I think it comes from when I was a little. I still remember swallowing a tiny bone and from then on me and fish don’t get along. Also I just can’t stand the smell of the sea when eating fish or seafood. Just not my thing. Having said that I do enjoy salmon (which is the only fish that I eat) and have it once in a while.  This recipe is great. The combination of the spicy mustard, pickles and the sour cream really bring out the taste of the fish and it takes under 30 minutes to cook this. Can it get any better?

Ingredients: 1 boneless salmon fillet, 1 tablespoon of dijon mustard, 1 tablespoon of grainy mustard, 1/2 cup sour cream, pickles (I used like 5-6 mini gherkins), salt and pepper to season.

Preheat the oven to 400. Begin by making the sauce. To the sour cream, add the two kinds of mustard.

Chop the gherkins and add to the sauce. Add salt and pepper and mix together.

Pour the sauce over the salmon.

Throw in the oven for about 30 minutes or until the fish is cooked.

Does it look really pretty?

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Filed under Fish, Main Course

Salmon Rolls

This Sunday me and Anna hosted an Oscars Soiree at our house. Not wanting to waste time on main courses, we made 7 different kinds of appetizers and hors d’oeuvres. These salmon rolls were always a success when my mum hosted her parties and so I decided to make them.

Ingredients: 1 small package of smoked salmon, 2-3 tablespoons cream cheese, 2 eggs, 1/4 cup milk, 1 1/4 cup of grated cheese, fresh dill, salt and pepper to season.

Preheat the oven to 35o. Crack 2 eggs into a bowl. Add 1/4 cup of milk.

Chop fresh dill.

Add to the bowl. Next pour the grated cheese.

Beat the mixture until it resembles a thick omelette mixture. Pour the mixture onto a greased baking sheet. Spread the eggs into an even layer.

Bake for 15 to 20 minutes or until the eggs begin to brown. Take the baking sheet out of the oven and immediately begin scraping the eggs off the baking sheet with a wooden spatula. Make sure to do this step straight away. Otherwise the egg surface will be extremely hard to remove in one piece later.

Let the eggs cool and only then spread with layer of cream cheese.

Add a layer of smoked salmon.

Roll the sheet and cut into slices.

Leave in the fridge for at least 30 minutes before serving.

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Filed under Appetizer, Fish