Archive for Salmon

I’m Back!

Posted in American, Dessert, French with tags , , , on September 13, 2011 by Cooking For Mark

Dear blog.  You may think I have deserted you, and I would not blame you if you did.  I left without an explanation, without a glimmer of hope that I would return.  But I am back – for good. I promise I will never leave you ever again. Will you take me back?

In my attempts to win you back,  here is a little sneaksy of what I have been up to. Regrettably, some of my favorite dishes I have made I did not take pictures of.  But fear not, I will make them again and will start posting soon.

CHOCOLATE CHERRY & ALMOND CAKE

For the cake I used Julia Child’s Chocolate Almond Cake.  I was very disappointed with the cake. It was dry and tasteless. But, the cherry filling made with red wine and oranges was fantastic, as well as the chocolate frosting.

HERB AND CHERRY TOMATO TART


Orgasm in your mouth! Buttery dough covered with mustard, parmesan, and herbs topped with sweet and juicy cherry tomatoes – topped with mozzarella and basil. Make this before tomato season ends!

PESTO TORTELLINI 


Simple yet amazing.

BEEF BOURGUIGNON

First attempt at beef bourguignon. It was absolutely fantastic! The brandy with the bacon and red wine make the most delicious sauce to cover the perfectly tender beef.

GNOCCHI CAPRESE PASTA

Pan fried gnocchi with a bit of garlic, tossed with lemon pasta, cherry tomatoes with a bit of white wine and olive oil. Finish off with little mozzarella balls and fresh basil, and balsamic vinegar. The perfect summer pasta.


SALMON TACO SALAD

Perfectly cooked Northwest wild-caught salmon. Oven-baked tortilla bowl filled with southwest salad with a creamy cilantro dressing.
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Salmon, Crab and Veggie Puffs

Posted in Seafood with tags , , , , , on September 26, 2010 by Cooking For Mark

Mark loved the veggie sweet potato pot pie so much that after he finished his giant sized bowl, he asked if there were leftovers.  I asked if he was still hungry, but he went on to explain that although he was extremely full, he was already looking forward to eating the leftovers for tomorrow….WHAT?? This was extremely surprising since Mark HATES leftovers, unless they are cookies or Dominos pizza.  So when he asked if I could make this again the next day I thought I would blow his mind with something even better.  Take something delicious and pair it with something that’s awesome. Awesomely delicious is what this is.  I added 3 of his favorite ingredients: salmon, crab, and bacon.  It was originally just going to be Salmon, but added crab because it was on sale and his face lit up as soon as he saw it at the grocery store…couldn’t say no to that face. And the bacon…well it had been in the fridge for a while from BLT sandwiches so it needed to be used up. But I have heard seafood + bacon is a big hit, so I went with it. And a big hit it was.

I hope you guys make this soon, cause it is SO good, I promise!

Ingredients: (serves 4)

  • Veggie concoction (click here)
  • 1 sheet puff pastry (thawed and slightly rolled out)
  • 1 lb salmon
  • Crab
  • Bacon

Directions:

  1. Slightly roll out puff pastry out.  Take something round (like margarita glass) and press it down on the pastry to make a round cut out (4 times).  Now take a smaller circle (like a regular glass) and make a smaller circle in the middle, without actually cutting it out.
  2. With pastry brush, apply egg wash on top
  3. Bake at 425 for about 10-15 minutes, until golden brown
  4. When ready, cut out top and fill inside with veggie concoction, crab, and salmon.
  5. Sprinkle with bits of bacon.

Salmon:

  • On med/high heat with a bit of olive oil, add room temperature salmon seasoned with salt and pepper.  Cook about 1.5 minutes on each side, then transfer to aluminum foil teepee for about 5 minutes.  The steam will continue to cook the fish, resulting in a med/rare filet.  If you like it more well done, then increase the the cooking time a minute or so.

After Mark had 2 puff pastry cups, I could see he was still hungry.  Then I remembered I still had a little bit of pastry dough left so I made a mini pot pie for him as well. Third one’s a charm, and this one finally hit the spot.

For the pastry dough recipe, click here.

Enjoy!


Salt-Baked Salmon + Baby Potato Green Bean Salad

Posted in American, Seafood with tags , , , , , , , on July 20, 2010 by Cooking For Mark

These beautiful wild-caught salmon filets were on sale from $19.99/lb to $6.99/lb. In fact, every week, there is at least one grocery store around me with fresh salmon on sale.  One of the many benefits of living near the ocean.

This recipe is very simple and should take you about 30 minutes.I love making fish when I don’t have much time. It always looks elegant and time consuming, but it’s not. The mustard-herb sauce is also very easy to make and it complements the salmon like you would not believe. The herbs I used were rosemary, parsley and chives. I would have also liked to use tarragon but I was out.

The side dish, baby potato green bean salad with mustard vinaigrette, tasted fantastic. I found some tiny potatoes at the farmers market, they were so cute I just had to buy them.  They were quite expensive for potatoes ($5/lb) but I just grabbed a handful. Since these were so small, they cooked in the oven very quickly and they were able to absorb the vinaigrette. If you get bigger potatoes, cut them in 4th’s before roasting, and then prick them with a fork and toss in the vinaigrette while they are still hot so they absorb all the delicious flavor.

SALT-BAKED SALMON

Ingredients:

  • Salmon filets with skin on one side
  • Kosher salt

Herb Sauce Ingredients:

  • 4 tbsp Olive oil
  • 2 tbsp Grated garlic
  • 1 1/2  tbsp Dijon mustard
  • Herbs (rosemary, parsley, chives)
  • Juice of 1 lime
  • 1/3 c. Cheese (either parmesan/asiago/romano)
  • Salt + pepper

Salmon Directions:

  1. Pre-heat oven to 400 degrees
  2. Cover baking sheet with tin foil and cover with kosher salt (about 2 cups)
  3. Chop herbs and place on top of salt (rosemary, parsley, thyme)
  4. Make herb sauce for fish & potatoes (combine olive oil, garlic, herbs, lime, cheese, salt, pepper). Place 1/2 on top of fish & save the other half for the potatoes.
  5. Cover fish with tin foil and bake for about 15 minutes

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BABY POTATO & GREEN BEAN SALAD

Ingredients:

  • Herb sauce from Salmon
  • Small potatoes
  • Green beans
  • Olive oil
  • 2 cloves Garlic, grated
  • 2 tbsp Rosemary
  • 2 tbsp Chives
  • 2 tbsp Apple cider vinegar
  • 1/2 tbsp Anchovy paste

Potato Directions

  1. Pre-heat oven to 400 degrees (make before fish)
  2. Mix potatoes with grated garlic, chopped rosemary, salt, pepper and cover in olive oil
  3. Cover with tin foil and bake until soft. Depending on size, could be done anywhere between 15-30 minutes. If the potatoes are big, cut in 1/2 or 1/4
  4. Boil green beans in salted water for about 4 minutes.
  5. To the other half of the herb sauce add apple cider vinegar, chives and anchovy paste.
  6. When potatoes are done and while still hot add the herb mixture and green beans.