Feeds:
Posts
Comments

Posts Tagged ‘Salmon’

October is slipping through our fingers very quickly. Socially, we are already booking into November which never ceases to amaze me. Blogs are filling the virtual world with comforting fall recipes, halloween decorations and stories. My dear friend Kelly (a fellow Canadian who recently moved to California , the delightful writer and creative genius of Inspired Edibles) made a comment on my last spooky story about a haunted house tour in London she participated in several years ago and that reminded me of my own haunting experience in the UK. So I would like to continue with the Spooky Story series on my humble blog (to be honest, I had no idea I had so many of them!) Please pardon the photos in this post of our trip to the UK, they were before digital cameras and I simply took an iPhone photo of them for this post!

It was about 4 years into our marriage and JT and I were vacationing in the UK; we rented a car and drove from  town to town from the south-west to the south-east culminating our adventure in London for a few days (as a side note: we saw the Queen Mother speed along in her Rolls Royce while we were walking to Buckingham Palace). We specifically chose to stay in old mansions and guest houses on this trip, it was not only budget friendly but it also was much more fun than the large international hotels.

BiburyCourtHotel_c1990_1145

Bibury Court Hotel

BiburyCourtHotel_c1990_1146

This was high fashion in 1990! Well, at least my hair was high.

One such town was Bibury which is a quaint little picturesque town in the heart of the Cotswolds. We stayed at a very large, very old manor house Bibury Court Hotel, incidentally the same manor house that JT and his dear Mom stayed in several years earlier. “The hotel is found on the edge of the famous village of Bibury, once described by William Morris as ‘the most beautiful village in England” taken verbatim from their website!

On these holidays, one of the things JT really loves to do is visit old castles and there were plenty of them in England; of course his favourite part of the castle was always the dungeon! As you can well imagine, my young self was not thrilled at such prospects, but as a good young wife, I accompanied him through many a dungeon throughout England and each one gave me the willies — some worse than others.

After our visit to Warwick Castle, I was particularly spooked. Not sure why, but as soon as I entered the very ghoulish dungeon I had an uneasy feeling and some very cold air wafted over me (of course, dungeons are cold and damp so that wasn’t entirely unusual).  The uneasy feeling was so overwhelming that I was unable to spend more than a second in the dungeon and we had to cut our time short. We retreated to our lovely manor house on the edge of town.

WarwickCastleDungeon_1150

This was the creepiest room by far in the dungeon.

We rented a lovely room which was pleasantly decorated and reasonably spacious for the time. But the view was something to be desired, particularly by someone who was recently spooked by dungeon spirits; our room over looked the grave yard (cue scary music). JT was nice enough to see if there was another room facing a different direction but sadly they were fully booked so we were stuck. I said it didn’t bother me, but you know it did.

We had a lovely dinner in the converted restaurant coach house and an after dinner drink in the quaint little bar tucked in beneath the grand old staircase in the manor house. And then it was time to retire. I tried not to think of the old cemetery, but it weighed heavily on my mind.

BiburyCourtHotel_c1990_1147

That was the window that the wind and ghosts were pouring in from. The grave yard was directly outside.

Eventually, I drifted off to sleep but it wasn’t a restful sleep. As I lay curled up on the comfy bed, snuggled under the generous duvet, the large windows facing the grave yard at the foot of the bed flung themselves open and the curtains wafted menacingly in the cold fall winds sending a chill throughout the room. But it wasn’t just wind blowing in; there were ghosts…lots of them. Apparently that is the moment I jumped out of bed and screamed to shut the windows. Of course, the windows were not open and nor were there cold winds nor ghosts blowing in. Occasionally, when I am stressed I talk in my sleep and the only way to console me is to agree and remedy, however ridiculous it may be. JT learned this lesson with the bed spiders (sorry Chgo John, that’s a whole other story). So JT simply got up and pretended to whisk out the ghosts,  close the windows and lock them down tight, explaining what he was doing along the way.  That seemed to be good enough for  me and I was able to continue my sleep with the consolation that the grave yard and ghosts were on the other side of the locked windows. The next morning, JT took quite the delight in telling me the story but I had no recollection!

I’m sure it was the heavy, meat laden meal I had that night which no doubt contributed to my restless night; had I chosen something lighter, such as vegetarian Paella, I may not have had such vivid dreams of ghosts and grave yards!

I have documented several paella recipes on my blog (please see here, and here)

VegPaella_0971

A traditional Paella Pan is essential to make this authentic dish

Seafood Paella with Salmon Chorizo

Original recipe from Matiz La Bomba Paella Rice on back of bag. This particular bag of rice was a beautiful gift from our biscotti neighbour, wasn’t that thoughtful? This was only the second time I made this dish the authentic way on top of the stove. Nothing was even remotely over cooked!

Serves 4-6

Ingredients:

  • 1/2 c dry white wine
  • 1 tsp saffron
  • approximately 650 g of seafood, I used Shrimp, Bay Scallops, Salmon and Cod
  • 1 Salmon Chorizo (for recipe, please click here)
  • 4 cups vegetable or fish broth, warmed
  • 1/2 vidalia onion, chopped
  • 1 red pepper, chopped
  • 1 cup diced tomatoes (I used unsalted)
  • 3 large cloves garlic, minced finely
  • 1/4 c green peas
  • 1/4 c sweet corn
  • 3/4 cup of La Bomba Pealla Rice
  • 2 tbsp EVOO

Directions:

  1. About 1 hour to 1 day prior tocooking the Paella, add the saffron to the white wine and refrigerate.
  2. In a Paella Pan, on medium heat, add 2 tbsp EVOO and sweat the onions until translucent, about 5 minutes.
  3. Add the chopped red pepper and cook for 3-4 minutes. Add the garlic, diced tomatoes  and white wine saffron mix and simmer for another 5 minutes. This is the Sofrito.
  4. Add La Bomba rice and stir until the rice is thoroughly covered with the Sofrito.
  5. Slowly add the broth to the paella, moving the rice around gently until it is evenly distributed throughout the pan. The instructions indicate not to stir the rice after this point.
  6. After about 10 minutes of simmering, add your selection of seafood into the mixture, evenly distributing and gently burying it within the rice. After 15 minutes, add the peas and corn and cook for another 10 minutes.
  7. Once the broth has been completely absorbed, remove from heat and cover with a lid or aluminum foil and allow to sit for 10 minutes.
  8. Serve in the Paella pan garnished with lemon and lime wedges (which I forgot!).
VegPaella_0975

The rice is short grain and soaks up the vegetable stock like a risotto rice would, making a deliciously creamy dish;jl

VegPaella_0974

Our neighbours were kind enough to bring us back authentic Paella rice called La Bomba.

VegPaella_0973

I even used Saffron from Morocco! The dish was perfect in every way.

I thought you might enjoy some photos from the Thanksgiving weekend in Muskoka:

FallColoursMuskoka_1094

Unfortunately, the colours were just past their prime.

FallColoursMuskoka_1097

Some of the golden colours were still quite beautiful.

FallColoursMuskoka_1103

The scenery made for a beautiful drive.

FallColoursMuskoka_1094

A few leaves still hanging on for dear life!

SunriseMuskoka_1088

Sunrise from the boat house at my brother’s place

SunSetMuskoka_1091

The setting sun still produces an incredible effect in the sky.

Read Full Post »

Did I mention that I prepare my posts well in advance? Here’s proof!

I know I’m a (lot) late for St. Patrick’s Day, but perhaps you will bookmark it for next year or any time. The Friday before St. Patrick’s Day I saw a lovely post for Beef and Guinness Pie at my friend Karen’s Back Road Journal and even though I can’t tell you how tempting it was, I had to resist making it as we’d already had beef a few times that week and I usually like to keep it to once per week, maximum three times per month. So when she suggested we pop over to Colin Bofin’s blog, an actual Irish dude in Ireland, I was all over it! Colin prepares a Guinness Stew that has the most irresistible dumplings and I’m certain that his home has incredible aromas when he prepares this dish. Still having had too much beef that week, I started to wonder through Conor’s blog and I came across a lovely Irish Seafood Chowder and Scones. I couldn’t help but think that I had found my St. Patrick’s Day recipe. Thanks Conor, I’ll be stopping by your blog for inspiration again.

Colin made his own prawn stock from scratch (actually, they look more like our langoustines) but I remembered I had a bag of lobster carcass in my freezer and I knew I had the ingredients for my stock. At the time, we were still off eating fresh salmon because I wasn’t sure what the influenza implications were, so I used a tin of salmon instead. I also omitted the potato and cut down the carrot just because I’m still trying to reduce my carbs. The broth is a luxurious, creamy, velvety broth with much resemblance to the Provençal Fish Soup I made in October 2011; I cannot resist adding tomatoes and saffron to fish soup, it’s such a compelling flavour combination for my taste.

Irish Inspired Fish Chowder_4313

Don’t be fooled, there is an incredible amount of flavour in the carcass of a lobster, even if someone already ate all the good bits!

Irish Inspired Fish Chowder_4307

An incredible smooth, creamy fish velouté

Irish Inspired Fish Chowder_4308

A few chunks of seafood added to the centre spices up the soup and adds an incredible texture and flavour; the Shrimp was so sweet.

“Irish” Fish Chowder

Makes ~1.5 litres of stock

Ingredients:

  • ~542 g lobster carcass (or you can use the actual beast with the meat). Use only larger bits of shell (the smaller one’s may jam up your blender) or wrap the entire carcass in cheese cloth to contain
  • 260 g celeriac, chopped finely
  • 250 g onion, chopped finely
  • 160 g carrot, grated
  • 2 bay leaves
  • 4 cloves of garlic, smashed
  • 1 tomato
  • 200 g skinless, boneless canned salmon (or use fresh)
  • 1/2 cup white wine
  • 1 tsp saffron
  • 2 L water
  • sea salt to taste
  • 1-2 tbsp canola oil
  • 50 g per serving mixed seafood, such as shrimp, calamari, crab, whitefish, mussels and such

Directions:

  1. Soak the saffron in 1/2 cup of white wine. Set aside.
  2. Heat the canola oil in a large stock pot. Sauté the onions, garlic, carrot and celery root. Turn the heat down.
  3. Add the lobster carcass, bay leaves, salmon and saffron wine and stir well.
  4. Drain the oil or water off the salmon and add it to the pot.
  5. Cover with 2 L of fresh cold water and turn the heat up.
  6. Gently simmer for about 1 hour or until vegetables are soft and the broth is fragrant with the ingredients.
  7. Strain the liquid into a large bowl with high sides.
  8. Remove all the bits of shell from the strained vegetables. Return the vegetables to the broth and blend until smooth and creamy with a good heavy duty immersion blender. Strain through a fine sieve, reserving the pulp. Add cup of the strained soup to the pulp and blend again with the immersion blender, you will be surprised how much more of this pulp can be blended down fine enough to be pushed through the sieve. Press through the fine sieve again into the reserved strained soup. Return this liquid to the soup pot and begin to boil it down to reduce to about 1.5 L. What you want to end up with is a thick, flavourful chowder.
  9. When you have the consistency you want, add the mixed seafood (about 50 g per person) and cook through. Ladle the hot chowder into lovely rimmed bowls and pile 50 g of mixed seafood into the centre of each bowl, serve with warm oat scones and butter (pop over to Colin’s blog for the scone recipe).
Irish Oat Scones_4312

The oat scones were wonderful with a small pat of butter oozily melting into them.

Irish Oat Scones_4310

The oat scones had more texture than a regular scone and was perfect for dipping into the soup.

Read Full Post »

Earth Hour, did you do your part? We were the appetizer course for our third progressive dinner on our street and our course fell right on Earth Hour! We were ready, candle light, a wood fire in the fireplace, and gas cooking! It was lovely. We made Sopa Azteca (tortilla soup) but I didn’t write the recipe down (great excuse to make it again). But I did snap a cool photo of it, by candle light of course. Photo with Camera Amazing by Smug Mug and a little digital correction by Art Studio, all on my iPhone!
I used a hybrid of Rick Bayless’s Sopa Azteca and the one I previously posted.
20130324-085213.jpg

Now you must be thinking that I’m obsessed with Ebelskivers. No, please don’t think THAT — it’s pretty harsh, don’t you think? Well, I have been making a lot of these wonderful Danish treats (see this recipe and this recipe), but I just can’t help myself. Allow me to explain: Way, way back in time, it was Shrove Tuesday or Pancake Tuesday. Of course, that cold February day, I sleepily stood in front of the freezer wondering what we should have for dinner. Completely forgetting about Pancake Tuesday and I took out two 100 g servings of Salmon.

Fast forward to dinner time, and AHHHHHK! It finally hits home that it’s pancake Tuesday and we NEED to eat pancakes. But what about the salmon? We had plans on Wednesday so I couldn’t put it off; I had to create the savoury Ebelskiver Salmon with Spinach and Dill! Quite clever, don’t you think? Without tooting my own horn too much, I really MUST tell you this is one of the BEST versions of this Danish pancake I have made so far. It’s the BEST JERRY, THE BEST!

IMG_4162_BLOG

And now for something completely different: A precariously perched squirrel.

Savoury Ebelskiver: Salmon with Spinach and Dill with a Dijon Dill Béchamel Sauce

Makes 8-10 round Ebekskivers

IMG_4140_BLOG

The Salmon was perfectly paired with the subtle spinach and earthy dill.

Filling Ingredients:

  • 40 g onions (few tablespoons)
  • 20 g spinach (a good handful)
  • 2 tbsp fresh dill, finely chopped
  • 200 g Fresh or canned Salmon without skin, roughly chopped into 1-2 cm bits)
  • 1 tsp EVOO
  • Ebelskiver batter (below)
  • Dijon dill béchamel sauce (below)

Filling Directions:

  1. Heat the EVOO and cook the onions until soft and translucent, add the spinach and wilt. Set aside to cool completely. In the meantime make the batter.

Basic Ebelskiver Batter Ingredients:

  • 3/4 cups all-purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon baking powder
  • 1 large egg, separated
  • 1/2 cup milk
  • 1 tbsp unsalted butter, melted and slightly cooled
  • 1/2 tsp salt

Directions:

  1. In a large bowl, whisk together the flour, sugar, baking powder and salt, set aside.
  2. In a small bowl, lightly whisk the egg yolk, then whisk in the milk and melted butter. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.
  3. In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.
  4. Fold the cooled wilted spinach, onions, dill and chunks of salmon, and mix thoroughly.

Ebelskiver cooking directions:

  1. Preheat oven to 325°F.
  2. Spray the ebelskiver pan with a good squirt of non-stick spray and place over medium heat. Add about 1/4 cup batter to each round as soon as the pan is quite hot. Maintain the heat at medium, you don’t want to burn the ebelskiver edges before the insides get a chance to cook.
  3. Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Using a fork, gently push the ebelskiver until it entirely turns around in the pan and the uncooked portion is now facing the bottom.
  4. Transfer the finished spheres to a platter and finish baking in the oven while you repeat to finish the batter (about 10-12 minutes).
    Serve hot with a Dijon Béchamel.
IMG_4141_BLOG

The Dijon Dill Béchamel was a sophisticated change to Maple Syrup.

Dijon Dill Béchamel

makes 1/2 cup

Ingredients:

  • 1 tbsp unsalted butter
  • 1 tbsp flour
  • pinch of salt and pepper
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp Dijon mustard
  • 1/2 cup milk

Directions:

  1. Melt butter in a small sauce pan. Add the flour and stir until well combined. Cook this flour paste but don’t allow it to brown. Add the Salt and pepper.
  2. Slowly add the milk whisking to combine and cook this mixture until smooth and thick, stirring constantly. If it’s too thick, just add a bit more milk and stir until hot.
  3. Remove from heat. Add the mustard and the dill and whisk until smooth.
  4. Serve warm over Salmon Spinach and Dill Ebelskivers.
  5. Enjoy.
IMG_4145_BLOG

They are rather filling, so you only need two, but believe me you’ll want FOUR!

We purchased this salmon well before the hoopla about Canadian Salmon having a fish influenza virus.

Read Full Post »

Three neighbours on our street are participating in a progressive dinner party. It’s where we each have a course at our home for the dinner. The idea came to me after seeing Episode 23 of Season 7 (clip), full episode for US readers only of Desperate Housewives, the Come on Over for Dinner episode. I can only hope that no one will burn their food, that there will not be a murder and that none of the husbands plan to leave any of the wives at our event. JT and I are doing the main course and after careful consideration, we decided that a cold dinner on such a hot night 88°F or 31C, would be perfect. And it’s pretty easy too, not leaving any chance for timing issues because everything is prepared in advance and kept in the fridge. Clever, eh? That also saves me from burning the dinner, oh, my, my.

Let me start off that I am no expert smoker like Greg at Rufus’ Food and Spirits Guide but I dare say that I do make a great hot and cold smoked salmon! The texture is more like baked salmon, but it parlays that gorgeous smoky flavour that cold smoking brings to the table. I would also like to add that we do not have the professional smoker that Greg has, but we do have an 8″ Smoke Daddy cold smoker. Now these folks at Smoke Daddy have taken the guess work out of the equation for us amateur smokers and made it very easy to adapt our Weber to be able to add the sophisticated flavour of smoke to any BBQ’d dish.

We prefer to get the Wild Pacific Salmon which has the deep pink colour because it’s beautiful and very flavourful (incidentally, the pinker the salmon the more shrimp it ate in the wild) but this recipe will work with any salmon.

Hot and Cold Smoked Wild Pacific Salmon

I prefer my fish soaking in a brine.

Recipe is from a multitude of sources perfected over the years

Serves 6

Ingredients:

  • 1/2 cup brown sugar (or maple syrup)
  • 1/4 cup table salt
  • 4 cups cold water
  • 1 kg wild Pacific Salmon, skin on or off (it’s easier to move about if you leave the skin on, it practically falls off on its own when it’s done)

Directions:

  1. Mix the brown sugar, salt and water until dissolved. Lay salmon in a long container with a good lid (one that fits into the fridge).
  2. Pour brine over the salmon and refrigerate with the lid on over night or up to two days.
  3. About 1 hour before you are ready to smoke, remove the salmon from the brine and dry off completely. Place the fish on a wire rack above the now empty container it was in and refrigerate without any cover for 1-2 hours. It needs to dry out (much like me, after a long weekend with Paul and T!)
  4. Prepare your cold smoker according to directions (we used mesquite wood). Place salmon skin side down in the smoker and cold smoke for 45 minutes (I placed my fish close to the front because eventually I will turn the back burner on).
  5. After about 45 minutes, turn the back burner on to a very low heat of 121°C or 250°F continuing to cold smoke (with the 8″ Smoke Daddy, I had to refuel once during the entire cooking process). Bake and smoke the fish for an additional 30-90 minutes, depending on how thick it is. You can tell it’s done by pressing down on the thick flesh, it should bounce right back.
  6. Serve cold, warm or hot with a lemon aioli.

Smokey, sweet and just ever so slightly salty. This will go very well with the lemon aioli (sorry Katherine).

Read Full Post »

Happy Independence day! We’ve just returned from our weekend with Paul and T, or I should rather say, we’ve survived another weekend with Paul and T! Great company with lots of eating and drinking and some exciting activities (tubing, believe it or not)! We thoroughly enjoyed cooking at the Lake House and I’ll recreate a few of our recipes in the coming weeks.
But for now, we’re back to reality. Now that patio season is in full swing, and the cocktails are flowing, we need a good repertoire of hors d’œuvres to serve whilst sipping our poisons. I was scrounging around the freezer and found these mini potato latkes I made a couple of months ago and thought, hmmm, what would go well with that? I was over at Norma’s wonderful blog and of course, she posted recipes from the Locust Grove’s Sunset Sensations…and there it was. It hit me like a stone (I always get it wrong!). Smoked Salmon Mousse. Thank you Norma for the inspiration. Although the recipe provided by Chef Ed of Lola’s Cafe and Crave Restaurant was a bit rich for my taste, I adapted it slightly lighter and I wanted to use up some ingredients hanging around my refrigerator this week. It’s so easy, you could do it with both hands tied behind your back…oh, my, my. 😉

Two for me and one for you!

Mini Potato Latkes and Smoked Salmon Mousse

For the mini latkes, please see Martha Stewarts recipe here (I make mine small, about 5cm in diametre and freeze them after I cook them)

Serves 2

Ingredients:

  • 30 g smoked salmon
  • 1/4 cup softened goats cheese
  • 1-2 tbsp cream or milk
  • 1 tbsp fresh dill
  • 1 tsp fresh chives, minced
  • salt to taste

Directions:

  1. Add all of the ingredients except the chives to a small food processor. Processes until smooth.
  2. Heat latkes until crispy. Spoon about a tsp onto each latke and garnish with chives.

I always make an extra, just in case

Read Full Post »

My friend Kelly, from Inspired Edibles (an Ontario girl!) inspired me with her wonderful Flourless Salmon Dill Bites for breakfast this past Good Friday morning; thank you Kelly.

I had a bit of the smoked salmon mousse left over from the appi’s I put together on Thursday for cocktails and instead of tossing it, I used it as a base for this tasty egg dish. Kelly, I hope you don’t mind, but I changed the recipe a bit as JT and I don’t need the calories that your growing boys need.

Beating the egg whites adds just the fluffiness you need for a filling breakfast while watching your girlish figure!

Smoked Salmon Breakfast Egg Puffs

Serves 2

Ingredients:

  • 1 egg
  • 1/4 cup egg whites
  • 1/4 cup non fat Greek yogurt
  • 4 tbsp smoked salmon mousse (you don’t need to add this if you don’t have it, I was just using it up)
  • 2 slices of smoked salmon, roughly chopped
  • 1/4 cup chopped onion
  • 1 tsp dill
  • salt

Directions:

  1. Pre heat oven to 350°F.
  2. Add whole egg, yogurt, smoked salmon mousse, smoked salmon, onion and dill into a bowl and whisk until well mixed. Set aside.
  3. Whip egg whites until stiff peaks form but not dry. Fold into egg mixture.
  4. Prepare 200 mL ramekins with non-stick spray and pour the egg mixture evenly into each ramekin, leaving about 2 cm of space at the top (you need this because they puff up like a souflée) Bake for about 20-25 minutes, top should be golden and the insides should test clean with a cake tester. Serve immediately (or after photo) on a bed of baby arugula dressed with a drizzle of balsamic and garnished with something red (tomatoes would have been perfect, but I didn’t have any so I used diced red peppers)

Read Full Post »

Sunday was a relatively quiet day, recovering from our very first Robbie Burns dinner organized by my fire-fighter friend (Christine). She’s been doing it for years and I’ve always managed to have something else planned, but this year we bit the bullet and committed early. What was my hesitation, you may ask? Well, they serve Haggis. Now you might say that, “Eva, you have eaten some very unusual items, what’s with the Haggis?” It’s really the unknown, all that weird innards stuff ground up and stuffed into the stomach, cooked in the stomach and served in the stomach (it’s pretty grey, by the way). They have an actual ceremony for the Haggis and then they cut it up and serve it as a side dish along an enormous pile of roast beef. I couldn’t even get through it all. I did have some of the Haggis, it was heavily spiced and let’s just say I didn’t hate it, but you won’t see me running to the front of the line for another bowl! On top of it all, I think it gave me the worst heart-burn I’ve had in ages.

I own nothing tartan, nothing. So a week before the night I made the pilgrimage to the mall to pick up something nice in tartan but not too expensive and to my surprise, there was nothing but lumberjack shirts to be had and you know what a lumberjack girl I am! So I came home empty handed when I got a text from my friend (boss) Kim that she had a little tartan mini she would be happy to lend me! I was ecstatic! I have been told that see myself through ‘fat eyes’ and so this was no exception, I looked at the skirt and thought “this isn’t going to fit” but then I gave it a go, and it did, quite nicely, I might add! I paired it with a cute little black top, solid black tights and my slouchy suede red boots (5″ heel)! I was ready for the prom, I mean the Robbie Burns dinner.

The skirt was very short, but with the opaque tights it worked like a charm, and the boots.

Slouchy Red Suede Boots

JT found himself a very fetching plaid tie at the dollar store (guess how much it was?) The evening was a lot of fun, a little Scottish dancing (some local kids) and then the DJ started with the dance-hall music. We danced until midnight, screaming our heads off, bouncing around on the dance floor. My legs are killing me today, but it was well worth it.

This is the second course of our Sunday dinner with nephew Brian. No, I haven’t forgotten about the give away…I’ve been a bit busy! Stay tuned, I’ll make the announcement a little later this week!

Baked Salmon Cakes with Cilantro Pesto on Greens

Makes 3 huge ones, or 6 much smaller appetizer portions

Ingredients:

  • 1 can low sodium, Skinless, Boneles salmon, drained
  • 1/2 cup mashed potato with roasted garlic (you can use instant for this, but I made this when I had left overs)
  • 1 egg slightly beaten
  • 1 clove garlic, finely minced
  • 1 tsp horseradish
  • 2 green onions finely chopped
  • 1/4 cup panko
  • 2 squirts of non-stick spray for baking

Directions:

  1. Pre-heat oven to 350°F.
  2. Mix everything but the panko and the non-stick spray together, making sure all the flavours are evenly distributed.
  3. Roll in panko evenly.
  4. In a large frying pan, heat and squirt one squirt of non-stick spray. Gently fry each side until golden brown, place on sprayed cookie sheet until all have been browned and place in oven for 15-25 minutes, until cooked through.
  5. Serve with Cilantro Pesto on a bed of leafy greens.

Cilantro Pesto

Ingredients:

  • 1 cup cleaned and dried cilantro
  • 1/2 cup cleaned and dried parsley
  • 2 tbsp sesame oil
  • 1 small clove garlic
  • 3 tbsp white and black toasted sesame seeds
  • 1 tsp soy sauce
  • 2-4 tbsp lime juice (to taste)
  • 1-2 tsp agave nectar

Directions:

  1. Place all the ingredients (except the lime juice and agave) into the bowl of an immersion blender and blend until desired consistency is achieved, adding the lime juice slowly.
  2. Taste, add more lime juice and a little agave to achieve the correct balance of sweet, salty, sour and bitter.

The earthy, slightly sweet pesto made a wonderful accompaniment to the salmon cakes

Read Full Post »

Older Posts »

%d bloggers like this: