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Fast & Easy Dinner: Salmon and Escarole Packets

partysugar — Tue, 10 Nov 2009 10:15:10 -0800

For a quick-cooking, healthy, and delicious meal, look no further than this recipe for salmon and greens in papillote. Crisp bitter escarole acts as a bed for the moist salmon and simple garlic-butter-tarragon sauce. The whole thing is wrapped in parchment paper and baked in the oven. The resulting dish is a package waiting to be opened and devoured. Although it's an uncomplicated technique, the final presentation makes this fish ideal for impromptu weeknight entertaining. To look at the recipe, read more.

Salmon and Escarole Packets
From Eating Well

Ingredients

2 tablespoons butter
2 lemons
2 tablespoons minced fresh tarragon, or 1 teaspoon dried
2 cloves garlic, minced
6 cups chopped escarole, romaine lettuce or spinach
1 bunch scallions, thinly sliced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1-1 1/4 pounds skinned salmon fillet, preferably wild Pacific, cut into 4 portions

Directions

Preheat oven to 400°F.
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Combine butter with the juice of 1 lemon in a small pan; melt over low heat. Remove from the heat and stir in tarragon and garlic. Reserve 2 tablespoons for the fish.
Combine the rest of the sauce in a large bowl with escarole (or lettuce or spinach), scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
Place one-fourth of the greens mixture (about 1 1/4 cups) on one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding.
Place 1 piece of fish on top of each portion of greens. Season with the remaining 1/2 teaspoon salt and pepper. Brush the reserved sauce on the fish. Slice the remaining lemon and top the fish with the lemon slices.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly).
Bake until the fish is just cooked through and the greens are wilted, about 15 minutes. Carefully open one package to check for doneness;be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.

Serves 4.

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Fast & Easy Dinner: Gingery Salmon With Peaches

partysugar — Wed, 29 Jul 2009 07:50:48 -0700

When it comes to Summer's stone fruits, don't be afraid to think beyond sweet preparations. In this recipe, ripe peaches are thrown on the grill and served alongside salmon and red onions.

As the peaches cook, they become juicy and caramelized. The final dish is drizzled with a gingery vinaigrette.

For the perfect midweek pick-me-up, serve this sophisticated Summer meal with a chilled glass of white wine. Check out the recipe.

Noteworthy Nibbles - July 7-14, 2009

YumSugar — Tue, 07 Jul 2009 14:00:31 -0700

July's biggest holiday may have come and gone, but there's still so much to celebrate in the realm of Summer eats - whether it's salmon, sandwiches, or super-sized ketchup. Next Tuesday, don't forget to raise your glass to France's independence day. I plan to hightail it straight to my nearest French bistro to enjoy some moules frites. What are your plans for Bastille Day?

If you know if anything else that's going on, please feel free to chime in below.

Traverse City, MI: National Cherry Festival - July 4-11
New Orleans, LA: Tales of the Cocktail - July 8-12
Hollywood, FL: Slow Food Glades to Coast Hot Tropical Night - July 9
Cordova, AK: Copper River Wild Salmon Festival - July 9-11
Park Ridge, IL: Taste of Park Ridge - July 9-11
Pleasanton, CA: Alameda County Fair's Rib Cook-Off - July 9-12

To see the rest, read more.

Brentwood, CA: Brentwood Cornfest - July 10-12
Cambridge, MA: Taste of Cambridge - July 11
Bedford, VA: Horse and Hound Wine Festival - July 11
Sandwich, MA: SandwichFest - July 11
Los Altos, CA: Los Altos Arts and Wine Festival - July 11-12
Coral Gables, FL: International Mango Festival - July 11-12
Buffalo, NY: Taste of Buffalo - July 11-12
Santa Barbara, CA: Santa Barbara French Festival - July 11-12
Collinsville, IL: World's Largest Catsup Bottle Festival - July 12
Providence, RI: Rhode Island's World of Flavors - July 12
Seattle, WA: Seattle Chocolate Salon - July 12
Los Angeles, CA: Bastille Day Los Angeles - July 12
Athens, OH: Ohio Brew Week - July 12-18
New York, NY: Softshell Crab Extravaganza - July 13
New York, NY: Bastille Day on 60th Street - July 13
New York, NY: Bastille Day: La Fête Nationale - July 14

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Fast & Easy Dinner: Barbecued Salmon With Nectarine Salsa

partysugar — Tue, 07 Jul 2009 06:50:58 -0700

One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon. The sweetness of the nectarine and blueberry salsa balances out the spiciness of the barbecue sauce. Pecans - an interesting addition - provide a much-needed crunch. For a complete meal, serve with a side of lightly dressed mixed greens. Check out the recipe here

Monday's Leftovers: Salmon With Sugar Snap Peas Over Rice

YumSugar — Mon, 08 Jun 2009 08:00:08 -0700

Salmon is remarkably versatile and can be cooked to perfection in a multitude of different ways, from roasting to searing to grilling. One of my favorite ways to prepare this pink-fleshed fish is by poaching it in water until it's just barely cooked through, which results in an ultra-moist piece of seafood.

Work a savory salmon dinner into your hectic schedule tonight by adding leftover fillets to an already-simmering pot of rice. Cooking multiple elements of a dish together simultaneously not only saves time, but it also saves resources like water and energy. Bring together this one-pot dinner in under 30 minutes when you read more.

Salmon With Sugar Snap Peas Over Rice
From Real Simple

Ingredients

1 cup long-grain white rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
4 ounces sugar snap peas, trimmed
1/3 cup low-sodium soy sauce
4 scallions, trimmed and sliced
2 tablespoons rice vinegar
1 tablespoon grated ginger
1 tablespoon dark brown sugar

Directions

Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.
Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.
Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.
Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.

Serves 4.

Nutritional information per serving: Calories 418, Protein 32g, Carbohydrate 49g, Sugar 5g, Fiber 2g, Fat 9g, Sodium 706mg

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Sunday BBQ: Grilled Salmon With Lime Butter

YumSugar — Sun, 07 Jun 2009 06:00:38 -0700

After a week of eating flavorful yet indulgent meals like barbecue, pizza, and chicken Parmesan, I'll be lighting up the grill for a simple, unembellished fillet of wild salmon for dinner tonight.

If you haven't had fish with lime zest before, give the technique a try: it lends a clean, bright note that enhances the freshness of the fish. Get grilling when you read more.

Grilled Salmon With Lime Butter
From Gourmet

Ingredients

Salmon:
6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
1 1/2 teaspoons finely grated fresh lime zest

Lime Butter:
1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted

Directions

Make lime butter: Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
Make salmon: Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Serves 6.

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Fast & Easy Dinner: Broiled Salmon With Spinach Feta Saute

partysugar — Tue, 26 May 2009 06:50:58 -0700

After a weekend of burgers and beers, opt for a lighter dinner menu tonight. Broiled salmon is quick, healthy, and scrumptious.

Served on a bed of wilted spinach dotted with creamy feta crumbles, this dish is perfectly balanced in both flavor and texture. Pine nuts add a necessary crunch that complements the plump, flaky fish, chewy greens, and tangy cheese.

Learn the technique when you read more.

Broiled Salmon with Spinach Feta Saute
From Everyday Food

Ingredients

4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
2 bags (5 ounces each) baby spinach
1/2 cup feta, crumbled (2 ounces)
1/3 cup pine nuts
2 teaspoons fresh lemon juice

Directions

Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes.
Remove from heat; drain off excess liquid.
Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

Serves 4.

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Commercial Salmon Season Is Banned For a Second Year

YumSugar — Fri, 10 Apr 2009 03:30:00 -0700

For the second season in a row, commercial salmon fishing will be nonexistent in California and Oregon, following a drastic drop in salmon spawn. On Wednesday, a federal agency recommended a ban on commercial catching of salmon off the coast of California and southern Oregon, prompting the Pacific Fishery Management Council to cancel the commercial salmon fishing season. The National Marine Fisheries Service is expected to finalize the decision next month. Last Fall, the number of Chinook salmon that made their way up the Sacramento rivers were at their lowest levels ever recorded. "There are just no fish," said Zeke Grader, executive director of the Pacific Coast Federation of Fishermen's Associations. "If they allowed any fishing, they would be putting at risk future fishing."

The ban will be lifted for a few exceptions (a 10-day sporting season in select areas of California, and, in Oregon, hatchery-raised coho salmon from July to September), but the industry is concerned. Even without fishing this season, the salmon count will barely reach the council's minimum goal of 122,000 fish.

Researchers attribute the sharp decline of salmon to destruction of river habitat and increasingly troublesome ocean and river conditions. As we mentioned a while back, Atlantic salmon and all farmed salmon are some of the worst choices for the environment because typical salmon farming operations consume more fish than they produce. Although I was aware that certain types of salmon were more sustainable than others, I wasn't aware of the gravity of the situation. In light of the stark news, will you be more prudent when it comes to eating salmon?

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Fast & Easy Dinner: Lime-Steamed Salmon

partysugar — Wed, 25 Mar 2009 06:50:14 -0700

In an attempt to improve his eating habits, my father recently purchased a steamer. Naturally, he asked me for some healthy and delicious recipes that feature steamed ingredients. Well, Dad: this one's for you.

Lime slices and crisp green beans act as a bed for plump salmon fillets. Fresh ginger and lime zest combine to make a fragrant sauce for the salmon. For a complete meal serve with brown rice. To check out the recipe, read more.

Lime-Steamed Salmon
From Better Homes and Gardens

Ingredients

2 limes
1 pound salmon fillet, skinned and cut into 3 pieces about 1 inch thick
1 tablespoon grated fresh ginger
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons toasted sesame oil
2 cups trimmed baby (small) green beans (about 8 oz.) or one 9-ounce package frozen French-cut green beans
Lime wedges (optional)

Directions

Finely shred 2 teaspoons peel from the limes; set aside. Thinly slice limes and lay slices evenly in the bottom of a steamer basket. Place the fish in a single layer on top of the lime slices.
Stir ginger, reserved lime peel, salt, and pepper into sesame oil; brush generously over fish.
Place fresh or frozen beans in the upper section of the steamer container. Steam the fish and beans according to the manufacturer's directions for 12 to 15 minutes or until just cooked through. If beans are not tiny, you may need to remove the fish and steam beans for an additional 4 to 5 minutes. Let stand 1 minute.
To serve, arrange beans in a serving dish; remove fish from lime slices and arrange fish on top of beans. If desired, serve with lime wedges.

Serves 3.

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'Wich of the Week: Smoked Salmon With Wasabi Cream Cheese

YumSugar — Wed, 11 Mar 2009 14:00:12 -0700

I don't often buy German-style dark rye bread, but when I spotted some at Trader Joe's the other day, I knew it would be perfect for the Swedish-inspired salmon sandwiches I'd been wanting to make. I ditched the original recipe's finger-sandwich suggestion and made full-size but dainty sandwiches instead. Layering smoked fish on dark bread definitely has a Scandinavian feel, but the wasabi cream cheese adds an eye-opening Japanese kick.The nutty bread combined with velvety fish, creamy avocado, and even creamier spread makes for a cold sandwich that's hearty enough for dinnertime. My only complaint was that the wasabi - which I love - was too subtle. Next time, I'd mix in more, and if you like the tingly mustard, I suggest you do the same. To get the easy recipe, read more.

Smoked Salmon Sandwiches With Avocado and Wasabi Cream Cheese
Modified From Dave Lieberman

Ingredients

1 tablespoon wasabi powder
2 teaspoons water
8 ounces cream cheese, room temperature
8 slices German-style rye bread
1 ripe Hass avocado
1/2 lemon
8 ounces smoked salmon, thinly sliced

Directions

Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese and stir with a rubber spatula until well combined.

Place all bread slices on work surface. Spread each slice with a thin, even layer of the cream cheese.

Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh from one half. Slice the each half into 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
Cover each bread slice with a single layer of salmon, followed by a layer of avocado slices.

Top each sandwich with remaining slice of bread.

Makes 4 sandwiches.

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