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Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts
Saturday, September 6, 2008
Gluten-Free Seafood Recipes: Salmon, Shrimp and Fish
Monday, July 7, 2008
Easy Agave and Lime Salmon
Don't feel like cooking? Keep some wild caught salmon on hand and you almost won't have to. Got limes and agave? Smile. Salmon recipes don't get any easier than this. This is almost not cooking- which makes it a perfect recipe for a lazy summer supper.
We served our salmon with grilled veggie kebabs- another one of my easy summer staples. I grill my vegetable skewers on our handy Grilleration Forman grill because we don't have an outdoor grill. Hard to believe, I know. How can we live without a proper grill? And in New Mexico, for goddess sake! It's tricky, truth be told. If you saw our little casita you would understand. There's really no proper spot for a grill- or room to store it for the winter, now that you mention it. Yes, we have winters here in northern New Mexico (weeks of zero degree mornings). And only two closets. Two. Very. Small. Closets.
Some days I feel like we are camping in the middle of a great big sand box.
Read >>
Easy Agave and Lime Salmon
Don't feel like cooking? Keep some wild caught salmon on hand and you almost won't have to. Got limes and agave? Smile. Salmon recipes don't get any easier than this. This is almost not cooking- which makes it a perfect recipe for a lazy summer supper.
We served our salmon with grilled veggie kebabs- another one of my easy summer staples. I grill my vegetable skewers on our handy Grilleration Forman grill because we don't have an outdoor grill. Hard to believe, I know. How can we live without a proper grill? And in New Mexico, for goddess sake! It's tricky, truth be told. If you saw our little casita you would understand. There's really no proper spot for a grill- or room to store it for the winter, now that you mention it. Yes, we have winters here in northern New Mexico (weeks of zero degree mornings). And only two closets. Two. Very. Small. Closets.
Some days I feel like we are camping in the middle of a great big sand box.
Read >>
Sunday, December 24, 2006
Smoked Salmon and Spinach Goat Cheese Strata
The day was clear and chilly here by the mesa. Perfect for a pinon fire in the kiva. We lit vanilla candles and played my favorite mix of winter music- traditional Jewish
and Celtic
with a little Tom Waits
, Sarah McLachlan
and Joni Mitchell
- pining about rivers or snow or waltzing Matilda- thrown in.
and Celtic with a little Tom Waits, Sarah McLachlan and Joni Mitchell- pining about rivers or snow or waltzing Matilda- thrown in.Read >>
Smoked Salmon and Spinach Goat Cheese Strata
The day was clear and chilly here by the mesa. Perfect for a pinon fire in the kiva. We lit vanilla candles and played my favorite mix of winter music- traditional Jewish and Celtic with a little Tom Waits, Sarah McLachlan and Joni Mitchell- pining about rivers or snow or waltzing Matilda- thrown in.
and Celtic with a little Tom Waits, Sarah McLachlan and Joni Mitchell- pining about rivers or snow or waltzing Matilda- thrown in.Read >>
Tuesday, September 5, 2006
Tequila Lime Salmon
Need a fabulous but easy recipe? Here it is. Marinate your salmon steaks in tequila and lime juice. After a day spent cruising with our friend Joey (no not that kind of cruising, Dear Reader- my life is more tame than you can imagine, trust me) and seeing some of the stunning (dare I say, breathtaking!) overlooks and canyons in northern New Mexico, we turned our little Honda Fit around and jetted back to our casita, hungry, a bit sun washed and giddy (swaying on a high altitude precipice will do that to you).
Joey, of course, immediately began making a frosty batch of vodka martinis (for those of you dying to know, Joey takes his very dirty; in fact, I've never seen a dirtier martini!).
Then we raided the refrigerator. As luck (some might say, near-genius) would have it, I had three wild salmon steaks blissfully marinating in tequila, lime juice, and minced garlic. And Joey brought the cutest little perky heads of Belgian endive, a bag of organic spinach, and three flavors of Haagen Daz sorbet for dessert (mango, raspberry, and lemon). Now do you see why I adore him?
Tequila-Lime Salmon Recipe
We plated the salmon steaks on a bed of wilted spinach braised with a touch of extra virgin olive oil, sea salt and ground pepper, and a hint of balsamic vinegar while Dashing Husband chose to keep his spinach crisp and raw with a scant drizzle of olive oil. Both ways were good! The endive was trimmed and halved then braised in a little olive oil and chopped garlic - this was Joey's contribution, and Babycakes, it was too yummy.
3 to 4 wild Alaskan salmon steaks
2/3 cup tequila
1/3 cup fresh lime juice
1/3 cup extra virgin olive oil
5 cloves of garlic, chopped
Pinch of organic brown sugar
Dash of Worcestershire sauce
Combine the marinade ingredients in a large measuring cup (tequila through Worcestershire). Place the salmon steaks in a wide shallow bowl and pour the marinade over the steaks. Cover, and pop in the fridge.
Go sightseeing for the afternoon.
When you return, put on a pot of brown rice (add Old Bay Seasoning and a dab of olive oil), wash and cut a few vegetables (endive, and spinach, and carrots work) and chop copious amounts of garlic.
Make some ice cold vodka martinis.
Play music. Talk about life and politics and religion (everything your mother told you not to talk about).
When the rice is done, turn on your oven- 400 degrees F will work.
Arrange the salmon steaks skin side down on a broiler pan or other shallow baking pan.
Pour the marinade into a saucepan.
Place the salmon in the oven on a rack near the top.
Turn the burner on under the saucepan and start reducing the marinade to make your tequila sauce; keep it at a gentle simmer; stir now and then, between sips of a dirty martini and snorts of laughter.
Meanwhile, quickly braise the endive, and the spinach (in two different pans) and saute the carrots (yup, in another pan).
Keep an eye on the salmon steaks while all the braising and sauteing is going on- this is why Chefs get the big bucks. After about 6 minutes, turn the salmon over and cook briefly to crisp the skin. Cook till fork tender, maybe a minute.
You're ready to plate. Spoon the tequila sauce over the steaks.
Light some candles. Eat. Drink. Live a little.
Tequila Lime Salmon
Need a fabulous but easy recipe? Here it is. Marinate your salmon steaks in tequila and lime juice. After a day spent cruising with our friend Joey (no not that kind of cruising, Dear Reader- my life is more tame than you can imagine, trust me) and seeing some of the stunning (dare I say, breathtaking!) overlooks and canyons in northern New Mexico, we turned our little Honda Fit around and jetted back to our casita, hungry, a bit sun washed and giddy (swaying on a high altitude precipice will do that to you).
Joey, of course, immediately began making a frosty batch of vodka martinis (for those of you dying to know, Joey takes his very dirty; in fact, I've never seen a dirtier martini!).
Then we raided the refrigerator. As luck (some might say, near-genius) would have it, I had three wild salmon steaks blissfully marinating in tequila, lime juice, and minced garlic. And Joey brought the cutest little perky heads of Belgian endive, a bag of organic spinach, and three flavors of Haagen Daz sorbet for dessert (mango, raspberry, and lemon). Now do you see why I adore him?
Tequila-Lime Salmon Recipe
We plated the salmon steaks on a bed of wilted spinach braised with a touch of extra virgin olive oil, sea salt and ground pepper, and a hint of balsamic vinegar while Dashing Husband chose to keep his spinach crisp and raw with a scant drizzle of olive oil. Both ways were good! The endive was trimmed and halved then braised in a little olive oil and chopped garlic - this was Joey's contribution, and Babycakes, it was too yummy.
3 to 4 wild Alaskan salmon steaks
2/3 cup tequila
1/3 cup fresh lime juice
1/3 cup extra virgin olive oil
5 cloves of garlic, chopped
Pinch of organic brown sugar
Dash of Worcestershire sauce
Combine the marinade ingredients in a large measuring cup (tequila through Worcestershire). Place the salmon steaks in a wide shallow bowl and pour the marinade over the steaks. Cover, and pop in the fridge.
Go sightseeing for the afternoon.
When you return, put on a pot of brown rice (add Old Bay Seasoning and a dab of olive oil), wash and cut a few vegetables (endive, and spinach, and carrots work) and chop copious amounts of garlic.
Make some ice cold vodka martinis.
Play music. Talk about life and politics and religion (everything your mother told you not to talk about).
When the rice is done, turn on your oven- 400 degrees F will work.
Arrange the salmon steaks skin side down on a broiler pan or other shallow baking pan.
Pour the marinade into a saucepan.
Place the salmon in the oven on a rack near the top.
Turn the burner on under the saucepan and start reducing the marinade to make your tequila sauce; keep it at a gentle simmer; stir now and then, between sips of a dirty martini and snorts of laughter.
Meanwhile, quickly braise the endive, and the spinach (in two different pans) and saute the carrots (yup, in another pan).
Keep an eye on the salmon steaks while all the braising and sauteing is going on- this is why Chefs get the big bucks. After about 6 minutes, turn the salmon over and cook briefly to crisp the skin. Cook till fork tender, maybe a minute.
You're ready to plate. Spoon the tequila sauce over the steaks.
Light some candles. Eat. Drink. Live a little.
Monday, January 9, 2006
Pineapple Salmon Brown Rice Bake
 |
| A simple brown rice bake with salmon and pineapple. |
My favorite food writer
Jim Harrison once mentioned in passing (was it in Wolf?
) his baked brown rice casserole with roasted green chiles and sour cream. It's not really a recipe- more like an idea, an imagining so simple, so brilliant, so appetizing, you think, Why haven't I done this before?
Jim Harrison once mentioned in passing (was it in Wolf?) his baked brown rice casserole with roasted green chiles and sour cream. It's not really a recipe- more like an idea, an imagining so simple, so brilliant, so appetizing, you think, Why haven't I done this before?And so I did.
Read >>
Pineapple Salmon Brown Rice Bake
|
| A simple brown rice bake with salmon and pineapple. |
My favorite food writer Jim Harrison once mentioned in passing (was it in Wolf?) his baked brown rice casserole with roasted green chiles and sour cream. It's not really a recipe- more like an idea, an imagining so simple, so brilliant, so appetizing, you think, Why haven't I done this before?
Jim Harrison once mentioned in passing (was it in Wolf?) his baked brown rice casserole with roasted green chiles and sour cream. It's not really a recipe- more like an idea, an imagining so simple, so brilliant, so appetizing, you think, Why haven't I done this before?And so I did.
Read >>
