Archive for ‘Salmon’

May 26, 2012

Luxury | Copper River Gravlax

I’d been following the FB posts of Dorothy Lane Market and tracking when the Copper River salmon was coming in.  It was the king that was in the store Friday.  Its brief season is only May and June.  But it is so very, very worth making every effort to find and indulge in it the fleeting moments you can catch it.

This year, I did something I almost can’t believe I did with the costly pound I purchased.

I made gravlax.

Making true gravlax requires no smoking.  It is, in essence, the purest Scandinavian method of preserving fish.

Only the best salmon, lovely coarse sea salt, pounded peppercorns, sugar, a handful of backyard dill.  Wrapped tightly in clingfilm and flipped twice a day for two days.

The dry salt-sugar coat results in the fish giving up all its water content and producing a oceany brine that the fish luxuriates in for the duration of its cure.

Once removed from its bath, it is finely shaved and mounded on potatoes, or garden baby greens for the most precious of all culinary experiences.

But the most important aspect of all of this?  You can do it.  You don’t need any special equipment or know how.  Make it and enjoy it.  While it lasts.

Copper River Gravlax, made using the instructions from Rick Stein in Complete Seafood.  If you don’t have this book, I don’t know what else to tell you except that you have to get it.  You have to.

One pound Copper River King Salmon

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June 3, 2011

Friday Night Grill | Copper River Salmon

I think this stuff is fantastic.

Only available from mid-May to mid-June, this fish tastes nothing like a farm-raised salmon.  This is a fish that’s done some work swimming.  Tonight, Hades seasoned it with salt and pepper and a few drops of olive oil.  He grilled it outside on an oak plank covered with fennel fronds, parsley and tarragon.  A drizzle of tahini dressing (2 T tahini, 2 T olive oil, 1 T balsalmic, 1 T crème fraîche, 1 t lemon juice, pinch of brown sugar and S&P) finished off the fish before serving.   I added a cous cous with orange water, cumin, tomatoes and backyard mint as the side.

We didn’t even break a sweat.

Playlist included Many of Horror, by Biffy Clyro.

May 4, 2011

Ivory Coast via Brussels | Salmon with Saffron Tumeric Cream

I’ll admit to a slight amount of jet lag.  By slight I mean passing out after dinner and waking up at four the next morning.

So I haven’t really blogged dinner in as timely a manner as I’d like; but there you go.

This lovely dish was inspired by a restaurant we happened upon in Brussels the first night we were there.  It was called Hemispheres and it was an ode to the southern hemisphere in all it’s diversity.  From Indian curries to tagines, the menu ran the gamut. The sauce on the salmon was heavenly.  I almost thought there was coconut in it, but it was simply the combination of cream with the deeply yellow colored spices that evoked that sweetness.

This salmon dish could be done in any manner of ways.  In fact, why even use salmon?  Try it with

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March 16, 2011

Irish Cooking | Poached Salmon on Brown Bread

It’s a marvelous, make ahead kind of a lunch.

Poach a bit of salmon the night before, bring along a slice of leftover pint bread, a tiny cup of homemade crème fraîche and add a few thin slices of onion, some fresh dill if you have it, a caper or two if you want.  It is perhaps one of the healthiest things you could take for lunch, plus it’s simple, and tastes luxurious.

PK tip: this assembles in moments.  Pack the salmon along with the dill and onion, but pack separately the crème fraîche and the bread.  Yet another thought: wouldn’t this also make fabulous little quick appetizers?

Your cube mates will be jealous.

 

 

February 1, 2011

Two Minute Solution to Elevating Your Game | Dashi

We do a lot of Asian cooking here in Persephone’s Kitchen.  I’ve said before that I regularly whip up some version of a stir-fry noodle dish once a week.  I love them because they’re so fast and so delicious.  But I think I found a new secret weapon to really improving the flavor of my dishes.

Two ingredients that can be purchased not just at an Asian supermarket like Tensuke here in Columbus, but at Whole Foods: bonito flakes and kombu.  I know, these ingredients have been around, well, thousands of years.  But that such a simple solution to authentic flavor for my Japanese noodle dishes could be found so easily and took the addition of almost no time to dinner has just left me kind of giddy.  Yes, let’s all discuss it again: Persephone is such a nerd.  Laugh if you want, but dinner tonight took about 20 minutes and had a depth of flavor that was almost staggering.  So there.

Ichiban-Dashi with Salmon, Shrimp and Noodles, serves 2 to 3

1 six-inch piece of kombu

1/2 c bonito flakes

8 cups of water (although I used a lovely vegetable stock, water is just fine)

Soy sauce and Mirin to taste (about 5 T of soy and 3 of Mirin)

1 bundle of udon noodles (I have some that take 12 minutes, check your package, yours might take less time, add them in at the right time)

1/3 pound salmon

1/3 pound shrimp, peeled and deveined

1 carrot, peeled and sliced into thin batons

3 green onions, thinly sliced on the diagonal

1/4 c shiitake mushrooms, torn or sliced into small pieces

3 inch piece of daikon radish, peeled and sliced into thin batons

2  ribs of bok choy, thinly sliced

Sesame seed oil, optional

In wide, deep pan, add the water and the kombu.  Over medium heat, bring to a boil.  Add the bonito flakes.  Turn off the heat, let the flakes settle to the bottom of the pot.  Strain the solids and return to the same pan.  Add in the soy sauce and mirin.  Taste and adjust seasoning. Bring up to a nice low simmer: bubbles, but not boiling away like mad.  Set a timer for 12 minutes.  Add in the salmon and udon.  At ten, add the carrots.  At eight, add the green onions and mushrooms.  At six, add the bok choy ribs, reserving the leafy greens. At five, add the shrimp. At four, add the daikon and remove the salmon to remove the skin, if you have a piece with skin, and flake into large pieces.  Return to the pan.  At two, add in the green tops from the bok choy.  Simmer the rest of the time.  Taste for seasoning and add a bit more mirin or soy if you think it needs it.  I added a few drops of sesame seed oil just before serving.

Divide between bowls and slurp loudly.  It’s only polite.

Playlist included Wait Up (Boots of Danger), by Tokyo Police Club.

December 3, 2010

Persephone’s Deli | Salmon on Rye

When I worked in South Orange, New Jersey, there was a little tiny delicatessen (the Town Hall Deli) that claimed to have invented the sloppy joe.  This is not a manwich (i.e., can o’ sauce over ground round).  This is a serious sandwich with usually a couple of types of meat (the original had slices of tongue), cheese, coleslaw and housemade russian, all on rye.  Good stuff.  Those sandwiches could feed a small classroom of fourth graders.  They were huge

Tonight I continued with a Hanukkah theme.  I made the PK version, and wisely made them smaller.  A single slice of toasted rye was slathered with homemade Russian dressing, topped with slices of caraway gouda from Oakvale Farmstead, and piled with celeriac remoulade and pan-seared salmon.

South Orange Salmon Sloppy Joe

For the remoulade and dressing

2 egg yolks

1 peeled garlic clove, minced

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November 10, 2010

Get That Baby in the Kitchen | Homemade Hummus

 

Cherub, 3 (and a half now! she’ll tell you), was a big helper in the kitchen tonight.  And as a result, she totally nom’ed her dinner.  It didn’t hurt that one of her favorite things to eat is hummus anyway.  We made some homemade tonight since we had leftover chickpeas from last night’s dinner.  I served her hummus with some sumac-dusted salmon topped with a greek yogurt and cucumber sauce and warm flat bread.  Even with the “help” from Cherub, dinner was made and on the table in 30 minutes.  It was a fun evening in Persephone’s Kitchen.  Lots of love.  You could taste it in the food, too.

Cherub’s Hummus

1 leek, white and light green parts thinly sliced

6 cloves of garlic, smashed, peeled and minced

1 small bunch of watercress, tough stems removed

1 1/2 T butter

1 T olive oil

3 c cooked chickpeas (you could use rinsed canned, but it’s easy-peasy to start with dry, just takes a little time)

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