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Archive for the ‘Seafood’ Category

Poaching salmon in a vegetable broth adds some nice flavor to the fish. This recipe makes a great, quick weeknight meal. Healthy too.

Servings: 4

Ingredients:

  • 4 6-ounce salmon fillets, bones and skin removed
  • 2 cups water
  • 1 cup dry white wine
  • 1 Tbsp. lemon juice
  • 1/2 tsp. lemon zest
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stock, chopped
  • 1 bay leaf
  • sea salt & pepper

Directions:

  1. In a deep saute pan, bring the water, wine, lemon juice & zest, onion, carrot, celery, bay leaf, salt and pepper to a boil for five minutes.
  2. Strain the ingredients then return the liquid to the pan (discard the cooked items). Return the liquid to a boil, add the salmon fillets, lower the heat and simmer the fish for approximately 6-8 minutes. If the fish is not completely covered with the poaching liquid, turn the fish over once carefully during the cooking process.
  3. Remove the salmon from the pan and transfer to a wooden cutting board. Allow the excess water to drain, then serve.

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My hubby and I recently took a cooking class at the local Sur La Table. This was my favorite take-away. We ate it as a side dish with Salmon, but would make an equally lovely side-dish or topping for other types of fish, chicken, or red meats. The longer this simmers, the better it tastes. It took about 1 hour total to cook this dish.

Servings: 8

Ingredients:

  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 4 Tbsp. extra virgin olive oil
  • 3-4 cloves garlic, minced
  • 4 anchovies, minced (optional)
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 red bell pepper, diced into 1/2 inch cubes
  • 1 medium eggplant, diced into 1/2 inch cubes
  • 3 cups peeled and diced tomatoes
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. capers, drained
  • 1/2 cup chopped black or green olives

Directions:

  1. Over medium heat, saute the onions and celery in the olive oil until the onions are brown around the edges.
  2. Add the garlic, anchovies, salt and pepper to the onion and celery mixture. Turn heat to low and cook, uncovered, while dicing the bell pepper and eggplant.
  3. Add the diced pepper and eggplant. Cook over medium heat until the eggplant is almost falling apart. (The eggplant will soak up all of the oil in the pan. Don’t add more. If the eggplant sticks too much, toss a spoonful of water to loosen it.)
  4. Add the tomatoes and simmer, partially covered, until the tomatoes are cooked, 10 to 15 minutes.
  5. Stir in the vinegar, capers, and olives. Simmer uncovered for a few minutes (until no longer watery) then season to taste with salt and pepper.
  6. Transfer to a bowl and cool, uncovered. Serve at room temperature.

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This is a nice, light yet satisfying soup… and by HOT & sour, I mean SPICY & sour!

Ingredients:

  • 10-15 birdseye chilis thinly sliced
  • 2-5 dried red chilis
  • 2 stalks of lemon grass (used to flavor the soup)
  • 2 pounds fresh oyster mushrooms, or other type of mushroom in bite-size pieces
  • 2 “kaffir” lime leaves (use lime zest if you can’t get it)
  • 1 bunch of cilantro, chopped
  • 4 limes, juiced (discard lime, use juice)
  • 3 tablespoons sliced bamboo shoots or coconut shoots
  • 2 tablespoons fish sauce
  • 1-2 tablespoons “chilis in oil”
  • Optional: tofu, chicken or shrimp (about 1 lb), in bite-size pieces

Directions:

  1. The fresh chiles should be bruised in a mortar and pestle. The dried chilies should be heated first, then crumbled into the fresh chilies.
  2. Beat the lemon grass with the mortar and pestle
  3. Heat about 3 cups of water to boiling point, add all the ingredients, and stir constantly until cooked.
  4. Garnish with fresh cilantro

Variation : use three cups of thin coconut milk instead of water, the result is tom kha soup

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This is a very fast and easy salmon recipe, ready in about 20 minutes.

Yield: 4 servings

Salmon Ingredients:

  • 4 (6-ounce) salmon fillets, about 1 inch thick
  • Cooking spray
  • 1 Tbs. olive oil
  • 1 Tbs. dijon mustard
  • 1 Tbs. soy sauce
  • 2 pieces of garlic, minced
  • 1/2 tsp. cracked pepper

Spinach Ingredients:

  • 1 bag of fresh spinach
  • 2 pieces of garlic, minced

Directions:

  1. Preheat oven to 425 degrees.
  2. Place salmon fillets in a 13 x 9-inch baking dish coated with cooking spray.
  3. Combine olive oil, dijon mustard, soy sauce and garlic in a small bowl. Pour over fillets.
  4. Bake at 425 degrees for 15 minutes, or until fish easily flakes when tested with a fork. Remove from oven.
  5. Steam fresh spinach for about 4 minutes, or until tender. Toss with garlic.
  6. Serve salmon fillets over spinach.

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