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Tuesday, November 07, 2006

Salmon for supper

Since we got back from Alaska, I've made a few different salmon recipes. Remember that Randy caught that 10-pounder? He made me responsible for cooking it. It's in a plastic bag in my freezer, waiting. I've been cooking those salmon fillets I buy at Sam's club. That way if the recipe bombs, I didn't ruin "the" fish. Well, and because there isn't that much of "the" fish, and we really shouldn't eat it without Randy.
Anyway, we had salmon again tonight and I used a recipe from Aunt Jan. She got it from a lady in Anchorage, and it is goo-ood! :o)

I'll post it here the way she gave it to me:

de-skin & cube salmon
de-seeded & diced jalapeƱo pepper
diced onion
fresh grated ginger root
equal parts sour cream & mayonnaise
sea salt
bake 375 degrees, 45 minutes
sprinkle fresh grated parmesan on top last 10 minutes

Here's last week's recipe:
Salmon with capers
1/2 - 3/4 lb salmon fillets
salt & pepper to taste
4 cloves garlic, chopped
1 tsp. capers
1/2 c white wine, divided
4 oz. Italian roasted red peppers, cut into pieces
6-8 small new potatoes
1 head broccoli, cut into florets (1 cup)

Preheat oven to 450. Spray inside of 2-quart Dutch oven and lid with olive oil.

Place salmon in bottom of pot (my fillets were frozen), skin side down if with skin. Spray fillets lightly with olive oil. Season with salt and pepper to taste. Sprinkle with garlic and capers. Pour 1/4 C wine over the fish. Top with roasted red peppers.

Pierce each potato multiple times with fork and drop into pot. Season lightly with salt and pepper. Add broccoli and arrange to fit inside pot. Pour rest of wine over all. Cover and bake 45 minutes.
(I buy the 4-paks of small bottles of white wine to use for cooking. If you don't want to use wine, you could substitute vegetable stock.)

And one more. This is a little more work, but so worth it!
Salmon in Phyllo
2 lbs. Salmon fillet, skinned and boned and cut into 8 portions
Juice of one lemon
1 tablespoon chopped fresh dill
Salt and pepper to taste
8 sheets phyllo dough
4 tablespoons butter, melted
1 teaspoon Dijon mustard
1 egg yolk
1 tablespoon heavy cream
Fresh dill for garnish
Creamy Dill Sauce (recipe follows)

Marinate salmon in lemon juice and dill for about 20 minutes. Season with salt and pepper; rub the spices in well. This can be done several hours ahead of time.

Preheat oven to 375F. Take a sheet of phyllo dough. Combine melted butter and mustard and brush lightly over the phyllo. Put a strip of salmon at the long end of the dough. Fold phyllo over salmon and roll up. Two inches from the end of the sheet, tuck the sides in toward the middle. Finish rolling and place roll on buttered baking sheet, seam side down.

Repeat with remaining salmon strips. This step can be done and hour ahead and refrigerated. Combine egg yolk and heavy cream and brush pastry with this egg wash. Bake until phyllo is puffed and browned, about 5 to 7 minutes.

At serving time, put pastry on a heated plate, garnish with dill and serve.


Creamy Dill Sauce

2 T. dry white wine
Juice of 1/2 lemon
2/3 c. heavy cream
2 T. chopped fresh dill
1 T. Chopped fresh parsley
Salt and pepper to taste

Heat a medium saucepan over medium-high heat (or use the skillet in which the fish was cooked). Add the wine and lemon juice; bring to a boil. Add the cream. Simmer until well combined and cream has reduced slightly. Stir in the dill and parsley. Taste for seasoning.

This sauce is excellent with all sorts of fish, especially if you use the pan in which the fish was prepared and scrape up the bits to get extra flavor. Makes about 2/3 c. sauce.

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