7th August 2011

    Steamed Banana Leaf Salmon

    This is seriously one of the easiest and tastiest salmon recipes we’ve ever made.  Adapted for two from the excellent Good Fish: Sustainable Seafood Recipes from the Pacific Coast by Becky Selengut (from whom I received a private cooking lesson, jealous much?), salmon fillets marinate in sake and mirin before being steamed along with mushrooms and onions.  The marinade is reduced to make an addictive, aromatic sauce.  We served the salmon with some roasted fingerling potatoes. Highly recommended!


    Lisa says:

    I wonder if people think we just don’t cook anymore?

    Chris says:

    I barely do…

    Lisa says:

    Yeah, well I do all the time… I guess we just need to keep adding new recipes to the mix, like this one…

    Chris says:

    Totally! I’m so glad I picked up this book — all the recipes look fantastic.

    Lisa says:

    This salmon is awesome. I love the sauce on top. And hooray for mushrooms!

    Chris says:

    I love recipes that look fancy but are super-simple like this. I guess the hardest thing was finding the banana leaves — which smelled really good while this was steaming, by the way.

    Lisa says:

    Yeah and that wasn’t even that hard — hooray for HT Market!  By the way, it was total torture that the house smelled so good while I was stuck upstairs putting Cason to bed.

    Chris says:

    I do what I can…

    Steamed Banana Leaf Salmon
    1/4 cup sake
    1/4 cup mirin
    2 tbsp soy sauce
    1/2 tsp grated fresh ginger
    1/2 tsp lime juice
    salt
    2 6-oz. sockeye salmon fillets, from the belly
    banana leaves, cut into two 8.5 x 11″ pieces
    1 oz shiitake mushrooms, stems removed, tops sliced thin (heaping 1/4 cup)
    1/4 cup thinly sliced onion
    2 tsps unsalted butter

    In shallow glass dish, combine the sake, mirin, soy sauce, ginger, lime juice, and salt. Add the salmon and marinate for about 30 minutes.

    Lay the banana leaves out and place half the mushrooms and onions on each. Top with a piece of salmon, reserving the marinade. Top each salmon piece with a tsp of butter. Fold the sides of the leaves over the fish and then tuck under the top and bottom to make a packet. Place the two packets into a steamer basket. In a medium saucepan over high heat, add 2 cups water; when it boils, reduce the heat to a simmer, place the steamer basket into the pan and cover. Cook for about 8 minutes per inch of thickness.

    Meanwhile, add the marinade to a small saucepan over high heat and reduce until it gets syrupy, about 10-15 minutes. Remove the salmon packets from the steamer basket and let them rest for a few minutes. Check for the level of doneness you like. Open each packet and top with some of the sauce.

    2 Servings

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    posted in Good Fish, Main Dishes | 1 Comment

    14th November 2010

    Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms

    Wow!  A few days ago Lisa pointed out that we haven’t updated the food blog in over two months — now, lest you think we’ve been dying of hunger, don’t despair.  We’ve just been rotating through a few old favorites while we’ve been preparing for our new arrival (We [Heart] Baby Food, anyone?)… so we’re still here!  I adapted this recipe from one found in The Fishes & Dishes Cookbook: Seafood Recipes and Salty Stories from Alaska’s Commercial Fisherwomen — I got to meet one of the authors when we picked this up at our local Whole Foods.  The book is filled with easy recipes that highlight fresh seafood — so far, every one we’ve tried has been delicious.  Here, coho is pan-seared, then finished in the oven, and placed atop a bed of sauteed leeks and chanterelle mushrooms.  We served it alongside some roasted fingerling potatoes — yum!


    Lisa says:

    I don’t remember what we discussed when we had this, other than it was delicious.

    Chris says:

    …and that you loved the potatoes.

    Lisa says:

    Well, obviously. They were covered with crispy garlic.

    Chris says:

    I did like the how the outside of the salmon was crispy from the pan-sear — and still moist inside. And anytime you add mushrooms to a dish, I’m there.

    Lisa says:

    You and me both, sucka.

    Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms
    1 cup leeks, white and pale green parts only
    2 6-oz skinless coho salmon fillets, deboned
    Sea salt and freshly ground pepper
    1 tbsp butter
    1 clove garlic, minced
    1 cup sliced chanterelle mushrooms
    1/3 cup chicken sotck
    1/3 cup white wine
    1 tsp herbes de provence
    1 tbsp olive oil

    Clean the leeks of all dirt and grit, rinse, and cut into 1/4″ rings. Season the salmon on both sides with salt and pepper.
    Heat a large skillet over medium-high heat, melt the butter, then add the leeks and garlic, cooking for 5 minutes. Add the mushrooms, stock, wine, and herbes de provence, and lower the heat to medium. Simmer until the leeks are very soft and most of the liquid has been absorbed, about 15 minutes. Add salt and pepper to taste, and keep warm over low heat.
    Meanwhile, preheat the oven to 475.
    Heat an ovenproof skillet over medium-high heat for several minutes, then add the oil and heat until it shimmers. Place the salmon fillets in the pan flesh-side down, and cook, without moving, for about 4 minutes. Flip the salmon over, place the pan in the oven, and let bake for 3 minutes.
    Spoon the leek/mushroom mixture onto serving plates, and top each with a salmon fillet.

    2 Servings

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    posted in Fishes & Dishes, Main Dishes | 6 Comments

    24th April 2010

    Seared Salmon with Spinach and Creamy Roasted Peppers


    This recipe comes from Mexican Everyday by Rick Bayless. The recipes in this book could mostly be considered weeknight-friendly; no three-hour ordeals. We really enjoyed this dish, where salmon is simply seared and then topped with a mexican-inspired creamed spinach. We served it a simple steamed green-bean and red onion salad.


    Chris says:

    Is there anything better than a seared piece of salmon?

    Lisa says:

    I’m sure there is, but I can’t think of anything right now.

    Chris says:

    What do you think of the spinach?

    Lisa says:

    You’re right, it just tastes like creamed spinach, but better.

    Chris says:

    You can actually taste the masa harina in the spinach; I really like it.

    Lisa says:

    You, me and Popeye.

    Seared Salmon with Spinach and Creamy Roasted Peppers
    1 fresh poblano pepper
    ~5 cups cleaned spinach
    1 1/2 tbsp olive oil
    2 garlic cloves, peeled and halved
    1 tbsp masa harina
    3/4 cup fat-free milk
    2 6-oz skinless salmon fillets
    salt and pepper

    Roast the poblanos over an open flame, turning regularly until blackened all over. Place in a small bowl, cover with plastic wrap, and set aside.
    Steam or microwave the spinach just until wilted and set aside.
    Turn the oven on to its lowest setting. In a very large skillet, heat the oil over medium heat. Add the garlic and cook, stirring regularly, until browned, about 4 minutes. Scoop into a blender and set the skillet aside.
    Rub the skin off the poblano pepper with a paper towel and remove the seeds and stems. Roughly chop and add to the blender, along with the milk and masa harina. Blend until smooth.
    Return the skillet to medium-high heat. Sprinkle both sides of the salmon with salt and pepper. Lay the fillets in the oil and cook until browned, about 3 minutes. Use a spatula to flip the fillets and cook until the fish just barely flakes when pressed. Transfer the fish to an ovenproof plate and set in the oven.
    Pour the poblano mixture into the skillet and whisk until it boils, about a minute. Reduce the heat to medium-low and simmer for about 5 minutes, whisking in some more milk if it gets too thick. Season, add the spinach, and stir until warmed throughout.
    Top each salmon fillet with a portion of the sauce.

    2 Servings

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    posted in Main Dishes, Mexican, Mexican Everyday | 7 Comments

    6th April 2010

    Salmon and Baby Bok Choy Ramen

    Here’s a dish we made a few weeks ago from The Ultimate Soup Bible. A salmon fillet is cut on the diagonal into thin slices which are seared and then placed into a bowl of steaming hot, richly-flavored broth and udon noodles. Baby bok choy adds color and some crunch.


    Lisa says:

    Oh my god, it’s a miracle.

    Chris says:

    What?

    Lisa says:

    Okay, two miracles. One, you’re updating the blog. Two, the recipe doesn’t include mushrooms.

    Chris says:

    Since when are mushrooms a problem?

    Lisa says:

    They’re not… it’s just… I’ve gotten comments. I’ve heard things.

    Chris says:

    Uh…

    Lisa says:

    Yeah. People are starting to think that’s all we eat.

    Chris says:

    Well we do like mushrooms.

    Lisa says:

    That’s true… but… I’m just saying. That last post has been up there for a while. I was wondering if we were going to change the blog’s name to WeHeartShrooms.com…

    Chris says:

    Hey if that’s not registered yet, I’m gonna grab it. So…

    Lisa says:

    …yeah?

    Chris says:

    You want to talk about this dish at all?

    Lisa says:

    Oh yeah, right! I loved it! Those really thin slices of salmon were awesome. And I just love a big bowl of soup.

    Chris says:

    Same here — I hadn’t grilled such thin slices like that before. It worked out well. And those thick udon noodles are great for slurping. You know how much I love the slurping.

    Lisa says:

    Yes. Yes I do. And I guess if the biggest complaint about a dish is how loud it is when your dining partner eats it… well that’s really not much to complain about at all.

    Salmon and Baby Bok Choy Ramen
    6 cups vegetable stock
    1 tbsp minced fresh ginger
    2 garlic cloves, crushed
    6 green onions, sliced
    3 tbsp soy sauce
    3 tbsp sake
    1 lb salmon fillet, skinned
    1 tsp peanut oil
    12 oz udon noodles
    4-5 baby bok choy, broken into leaves
    1 fresh red chili pepper, seeded and sliced
    1 cup bean sprouts
    salt and pepper

    Pour the stock into a pot and add the ginger, garlic, and a third of the green onions. Add the soy sauce and sake, and bring to a boil. Lower the heat and simmer for 30 minutes.
    Meanwhile, cut the salmon at a severe angle into 12 slices. Brush a grill pan with the oil and heat until very hot. Sear the salmon slices for 1-2 minutes on each side until tender. Set aside.
    Cook the udon noodles as per the directions, then drain and cool under cold running water. Drain again.
    Strain the broth into a clean pot, season, and bring to a low boil. Add the bok choy.
    Divide the noodles among 4 deep bowls, along with the salmon slices, green onions, chili, and bean sprouts. Ladle in the broth.

    4 Servings.

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    posted in Asian, Main Dishes, Soups and Stews, The Soup Bible | 2 Comments

    23rd February 2010

    Bulgogi-Style Salmon with Bok Choy and Mushrooms

    I was looking for a dish that would go well with our Korean pancakes, and after a quick interwebs search I came across this dish at epicurious. Rather than the usual sirloin, this recipe uses salmon as the lucky recipient of a tasty, spicy marinade made with soy sauce, onions, ginger, sesame oil, and more. It’s served over a bed of baby bok choy and shiitake mushrooms. I only made slight modifications to the recipe — I doubled the marinade and upped the number of mushrooms. The sauce/glaze is deeelicious.


    Lisa says:
    Yum, this is really good!

    Chris says:

    Yeah, I really like how the salmon is cooked.. super tender on the inside. And I think that’s the first time our oven’s been set at 500.

    Lisa says:

    Well mark it in the calendar.

    Chris says:

    … anyway … I loves me that marinade/glaze. It’s good on the veggies and the salmon.

    Lisa says:

    You know, that spicy red sauce from the pancakes is good on my salmon, too.

    Chris says:

    I’m sure that’s good on cardboard. I think we’re going to have to do more Korean recipes soon.

    Bulgogi-Style Salmon with Bok Choy and Mushrooms
    2 large garlic cloves, peeled, divided
    1/3 cup chopped green onions
    1/4 cup soy sauce
    1 tbsp Chinese rice wine or dry Sherry
    1 tsp minced fresh ginger
    2 tsp sugar
    1 tsp Asian sesame oil
    1 tsp chili-garlic sauce
    2 6-oz center-cut skinless salmon fillets
    1 tbsp olive oil
    5-6 baby bok choy, cut crosswise into 1/2-inch-wide strips (about 3 1/2 – 4 cups)
    8 large fresh shiitake mushrooms, stemmed, caps sliced

    Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in a small glass baking dish. Spoon marinade over, and let marinate 5 minutes.
    Preheat oven to 500°F. Transfer the fish, with some marinade still clinging, to a rimmed baking sheet. Roast the fish until just opaque in center, about 8 minutes. Meanwhile, transfer any remaining marinade to a small saucepan. Bring marinade in saucepan to boil; set aside and reserve for glaze.
    Heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
    Divide vegetables among two plates, top with the salmon, and brush with the glaze.

    2 Servings

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    posted in Korean | 7 Comments


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