A Life, Lived

Soy Ginger Salmon

We tend to grill salmon weekly now that grilling season is upon us. One of the secrets to success we've discovered is to use a grill mat. It allows the fish to cook without sticking to the grill. You still end up with grill marks but don't loose half of your fish when it falls apart on the grill. This is particularly important with a recipe like this that includes honey. Honey will caramelize and fuse to the grill leading to a sticking disaster.

Since our friend first sent us a grill mat we've never had a sticking disaster. They are reusable but eventually wear out. We are one grill mat # 5! LOL

This recipe was originally to be cooked on a cast iron skillet on the stove. I thought it would lend itself nicely to the grill and I was right.

From start to finish it takes about 20 minutes - plus it tastes amazing. Win, win.

Enjoy!

Soy Ginger Salmon

3 tablespoonslow-sodium soy sauce
1 tablespoon rice vinegar
2 cloves< garlic minced (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 teaspoon honey
1/2 teaspoon garlic-chili paste (sriracha), or 1/4 teaspoon red pepper flakes
1 pound< skin-on salmon fillet at room temperature, cut into 3–4 portions
2 teaspoons extra-virgin olive oil
Chopped green onions for serving
Toasted sesame seeds for serving

Heat your grill to 375 degrees.

In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.

Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot grill. Let cook for about 3 minutes, flip. Brush with glaze. Close the BBQ lid and cooking until done (we cooked it another 4 minutes but the time will depend upon the thickness of the salmon fillet).

Remove from the BBQ when done. Tent with foil and allow the salmon to rest for 5 minutes.

Serve topped with the reserved glaze, green onions, and toasted sesame seeds.

Maple Mustard Salmon

Salmon is a strong flavoured fish unlike other fish with no flavour to speak of at all. Because of that it holds up well to sauces and marinades with a more robust flavouring. This maple Mustard Salmon recipe, originally from the folks behind Becel, is a good example of that.

Full confession. We do not use Becel. In this recipe you're asked to use Becel Buttery Taste. Now I don't know what that is but in my books if you want buttery taste you use butter. Which is what I did.

This dish comes together very quickly. In fact the oven took longer to heat up than everything did to come together and cook.

We both thought the taste was wonderful.

I had some extra sauce leftover so I tossed it with some roasted veggies that we had on the side to complete the flavour profile.

If you're looking for a quick weeknight meal this is a good option for you.

Maple Mustard Salmon

1 lb(s) (500 g) salmon fillet, bones removed and cut into 4 pieces (or use 4 fillets)
¼ cup butter
¼ cup (60 mL) pure maple syrup
4 tsp (20 mL) Dijon or grainy Dijon mustard
1 tsp (5 mL) low-sodium soy sauce

Preheat oven to 425° F (220° C). Arrange salmon in 8-inch (20-cm) baking dish.

Melt butter for 15 seconds on high in microwave. Combine with mustard, soy sauce and maple syrup.

Pour mixture over salmon. Bake 12 minutes or until salmon flakes with a fork. Serve hot with extra sauce over the top.

Orzo with Shrimp, Tomato, and Feta

This one-pot dish is inspired by a classic Greek appetizer - shrimp saganaki. This version adds orzo pasta and grape tomatoes to make it a complete meal.

Blistering the cherry tomatoes is a great way to bring out their natural flavours . . . particularly if you live in Canada as I do and good tomatoes are a fleeting thing.

The flavours combine together well with the sweet shrimp and blistered tomatoes playing well with the briny Feta.

I think that I added more pepper flakes than mentioned in the recipe because we like the heat. I suspect I may regret this when we enjoy the leftovers this evening (I made this dish originally on Monday) as the heat grows over time. LOL

Another change would be to stir in some spinach or other green to add some contrasting texture and hide some vitamins from your non veggie eating family. :-)

We enjoyed this with some crusty bread and a salad.

Enjoy!

Orzo with Shrimp, Tomato, and Feta

3 large garlic cloves, grated or minced (about 1 1/2 teaspoons)
4 tablespoons olive oil
2 teaspoons dried oregano
1 ½ teaspoons red-pepper flakes, plus more for serving
Kosher salt and black pepper
1 pound shrimp, peeled, deveined and patted dry
1 pint grape or cherry tomatoes
1 cup orzo
1 (28-ounce) can crushed tomatoes
½ cup crumbled feta
½ cup roughly chopped fresh flat-leaf parsley leaves and fine stems

In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.

In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.

Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.

Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.

Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.

 

Farro with Blistered Tomatoes, Pesto, and Spinach

Wow.

This recipe is amazing and you want to try it ASAP.

Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal. Make it with fresh-from-the-market cherry tomatoes when they’re in season, but during the rest of the year, use grape tomatoes, as they tend to be more flavorful than cherry during the colder months.

It tastes delicious warm or cold the next day — and topping it with shrimp, chicken or scallops can make it feel new again.We served it with some roasted salmon fillets and it made a brilliant dinner.

Before reheating, add a bit more spinach, drizzle it with a little olive oil and give it a good stir.

Farro with Blistered Tomatoes, Pesto, and Spinach

Kosher salt and black pepper
1 cup farro, rinsed
2 pints cherry or grape tomatoes
1 small red onion, peeled, quartered and cut into 1-inch wedges
2 tablespoons olive oil, plus more for the farro
½ teaspoon red-pepper flakes
¼ cup store-bought or homemade pesto, plus more to taste
1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)
2 packed cups baby spinach
1 (4-ounce) ball fresh mozzarella, torn into chunks, or 1/2 cup ricotta salata, crumbled (optional)
¼ cup fresh flat-leaf parsley or basil leaves and tender stems, roughly chopped

Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.

Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.

When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.

Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.

Shrimp Creole

A gift of retirement is that it has given me the time to be more adventuresome with the meals I cook. This recipe for shrimp creole that I made for dinner the other week is a good example of this. You know the type if recipe - a long ingredients, plenty of steps, and a need to watch it closely or something will go awry and you will need ot start again.

Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the “holy trinity” of Creole cooking — onion, celery and bell pepper — is simmered in the roux. You’ll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can’t be saved.

Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place.

This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa. We served it with rice.

The recipe includes directions for making creole seasoning - I had a jar of creole seasoning so I used that.

Enjoy.

Shrimp Creole

For the Creole Seasoning (optional):

1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper (or less, if desired)
½ teaspoon fine sea salt
½ teaspoon black pepper

For the Shrimp:

1 pound shrimp, peeled and deveined
2 teaspoons homemade or store-bought Creole seasoning
¼ cup unsalted butter (1/2 stick)
⅓ cup all-purpose flour
1 medium yellow onion, finely chopped
2 celery ribs, thinly sliced
1 green bell pepper, seeded and finely chopped
4 garlic cloves, minced
1 (15-ounce) can tomato sauce (no salt added)
1 to 2 teaspoons hot sauce, to taste (optional)
1 teaspoon granulated sugar
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil
2 dried bay leaves
Fine sea salt and black pepper
¼ cup chopped scallions
¼ cup chopped flat-leaf parsley leaves and tender stems
Steamed rice, for serving

Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.

Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.

In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.

Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.

Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn’t burn. (If needed, add more water.)

Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.

Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.

Salmon with Tomato, Onions, and Capers

Let me say up front that this was damn delicious. So delicious in fact, that I wished I had doubled the recipe. Even better, it comes togetehr fairly quickly. . .so quickly that it would be great for a weeknight meal.

This recipe uses a cooking technique for salmon that I was unfamiliar with - the shallow poaching method. Essentially you make the sauce, place the salmon in the sauce, cover, and cook. The salmon is very moist and flavourful. In this case we are shallow poaching the salmon in a sauce consisting of onions, tomatoes, white wine, and capers.

The tomato onion caper sauce hits all the notes—sweet from the tomatoes and onions, salty from the capers, tang from the tomatoes, lemon juice, and wine, and a dash of bitter from the lemon zest.

You make the sauce first, then rest the fillets on top of it, partly submerged, simmer, cover and cook. The dish takes maybe 10 minutes to prep and only 25 to cook.

Because fresh tomatoes are no where to be found right now I used a 14.5 oz can of diced tomatoes. Other than that the recipe was followed as written.

Enjoy.

Salmon with Tomato, Onions, and Capers

3 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, peeled and diced
2 large fresh tomatoes, diced
1 teaspoon fresh thyme leaves, chopped
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice<
2 tablespoons of capers, drained
1 teaspoon of chopped jalapeño peppers (no seeds, no stem, no ribs) either fresh or pickled
1/3 cup white wine
1/4 cup water
Salt and pepper
2 fresh salmon fillets, 1/2 pound each

In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), heat olive oil on medium heat.

Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute.

Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers.

Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.

Add 1/3 a cup of white wine - a simple Chardonnay will work. Add 1/4 cup of water. Bring to a simmer.

Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low.

Cook for 4-7 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be a little rare in the middle, but not raw.

Serve immediately, with tomato sauce generously applied.

Pan Seared Salmon with Lemon Garlic Sauce

I don't normally use pan-searing as a cooking method for salmon - we prefer to grill it. However, in Canada grilling isn't always the best option in January so pan-searing it was.

We discovered that this method yielded delicious results. In particular -  irresistible textures- a crispy surface along with tender and flaky pieces underneath. A few tricks will achieve this: Drying the fish well before frying, pressing the flesh down in the hot oil, and letting a crust form.

Once the salmon is cooked you make a delicious sauce. After pan-frying the fish, there will be fat rendered from the salmon and bits of flavorful fond from browning the protein. Don’t ditch the pan, use those wonderful drippings to make a sauce. I sauteed minced garlic, lemon zest, and fresh lemon juice until fragrant. To thicken the consistency, I turned off the heat and whisked in cold butter. This keeps the sauce emulsified so that it clings to the fish. Chopped dill and parsley added a fresh herb aroma and taste to the dish.

The results were restaurant quality amazing!

Enjoy.

Pan Seared Salmon with Lemon Garlic Sauce

4 salmon fillets skin on, center-cut if possible
kosher salt as needed for seasoning
black pepper as needed for seasoning
2 tablespoons live oil, light olive oil
1 tablespoon minced garlic
1 teaspoon lemon zest
¼ cup lemon juice
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons unsalted butter
1 tablespoon dill leaves roughly chopped
1 tablespoon minced parsley
4 lemon wedges

Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes. The salmon will be about 75 to 80% cooked through.

Use tongs to carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.

Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.

Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.

Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.

Grilled Salmon with Peach Salsa

A peach-avocado salsa is a delicious complement to this grilled salmon. We're still seeing the last of the local peaches in the market to there is still time to make this before the season ends.

You can grill the salmon in a grill pan or on the BBQ. I know many don't like to do fish on the BBQ because we often loose half of the filet stuck to the grill. Well my friends, do I have a tip for you. A friend of mine bought me a copper reusable grill mat for my birthday. This has absolutely change grilling fish forever. You get the delicious grilled flavour, grilled marks, and the entire filet ends up on your plate. You wash the grill mat after you use it, dry it, and pack it away for the next use.

Best.Thing.Ever.

Back to the recipe.

This spicy and slightly sweet grilled salmon is bound to become a favorite this summer. Smoked paprika, garlic, and onion powders in the rub create a savory, smoky flavor, while a touch of sugar adds a hint of sweetness and helps the skin become unbelievably crispy.

As if that weren’t enough, the salmon is topped off with a peach and avocado salsa, which compliments the richness of the salmon. The peaches and avocado also contribute a velvety quality to the whole dish.

Fruit salsa is a very popular pairing with fish, and one that I come back to over and over. Salmon’s bold richness pairs well with the sweetness, heat, and acidity of this peach salsa.

When choosing your peaches, look for a ripe but still firm peach to contrast the texture from the creamy avocado. The peach’s slight tartness balances the rich fish and avocado.

Grilled Salmon with Peach Salsa

1 1/2 teaspoons smoked paprika
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 teaspoon light brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch of cayenne (optional)
1 pound skin-on salmon filets (about 4 pieces)
2 to 3 tablespoons neutral cooking oil, such as grapeseed, avocado, or canola oil
2 heaping cups diced peaches, unpeeled (about 3 medium peaches)
1 medium ripe avocado, diced
1/4 cup finely diced red onion
1/4 cup chopped cilantro
2 tablespoons finely minced jalapeño (optional)
1 tablespoon fresh lemon juice
1/4 teaspoon salt
A few slices of jalapeño
A few sprigs of cilantro

Whisk together paprika, garlic, onion, maple sugar, salt, pepper, and cayenne.

Sprinkle spice mixture evenly on all sides of the salmon. Refrigerate uncovered while making the salsa and preheating the grill, about 20 minutes.

In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if you like. If your peaches are a bit tart, you can add a pinch of sugar.

Preheat a gas or charcoal grill to 500ºF for at least 15 minutes, or until you can hold your hand above the grates for 2 to 3 seconds.

Brush all sides of the salmon with oil—about a tablespoon total. Brush a bit of oil onto the grill grates as well, ensuring that any fish touching the grates through the grill pan will easily lift away.

Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes. Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every minute or so until it is.

Gently, flip the fish to skin side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon is perfectly cooked when the top and bottom are opaque and there is a nice translucent streak through the middle. (If you prefer your salmon more well-done, continue cooking to your preferred doneness.)

Remove from the grill and serve immediately. Top with peach salsa and cilantro and chilies for garnish.

Grilled Halibut with Tomatillo Salsa

Since you’re already firing up the grill to cook the fish, have a little fun and take advantage of that fire by first grilling a pepper, some tomatillos, and a thick slice of onion so that you can whip up a flavorful salsa before putting your fish on the grate.

Tomatillos look like tough, green tomatoes. They have a similar composition of skin on the outside, seeds on the inside. They come wrapped in a waxy, leafy exterior that needs to be removed before you cook with them. They have a naturally acidic flavors and balance out really nicely with Mexican peppers.

This dinner comes together very quickly and is a great meal to mix into your weeknight menus.

Grilled Halibut with Tomatillo Salsa

1 Tbs. extra-virgin olive oil; more as needed
4 large tomatillos, husked, rinsed, and dried
1 medium poblano or anaheim chile, split in half lengthwise, stemmed, and seeded
1 thick slice from a large yellow onion
1 Tbs. fresh lime juice; more to taste
1/2 tsp. minced garlic
1/4 tsp. cayenne
2 Tbs. coarsely chopped fresh cilantro
Kosher salt and freshly ground black pepper
4 6-oz. skinless halibut fillets extra-virgin olive oil, for grilling
Kosher salt and freshly ground black pepper
Fresh lime juice (optional)
Lime or lemon wedges, for serving
Red radishes, thinly sliced, for garnish
Cilantro leaves, for garnish

Prepare a medium (350°F to 375°F) charcoal grill fire. Using a long-handled spatula, push the coals to the center of the grill; or light the center burner on a gas grill and heat to medium. When the grill is hot, oil the grill grate. Grill the tomatillos, turning, until browned and softened, about 12 minutes. Grill the pepper until blistered and charred, about 13 minutes. Grill the onion until charred on both sides, 10 to 15 minutes.

Transfer the vegetables to a work surface. Remove the skin from the pepper, and coarsely chop the vegetables. Scoop the vegetables into a medium bowl, and add the 1 Tbs. of oil, lime juice, garlic, and cayenne. Let the salsa cool to room temperature, and then stir in the cilantro. Season to taste with salt, pepper, and lime juice.

Lightly brush the halibut on both sides with oil, and season with salt, pepper, and lime juice, if you like. Oil the grill grate, and grill the halibut until just cooked through, with the grill covered and the vents open, turning once, until a digital meat thermometer inserted into the thickest part of the fish reads 125°F, about 8 minutes total, depending on the heat of the grill and the thickness of the fish.

With a fish spatula, transfer the halibut to individual plates and serve with the salsa, lime or lemon wedges, radishes, and cilantro.

Lobster Rolls

I know for some it isn't really summer until they have enjoyed their first lobster roll of the season. Here we are half way through the summer, the pictures of lobsters my friends on facebook and instagram have been posting had be craving lobster rolls in a huge way.

I bought some frozen lobster meat, top sliced buns at Farmboy, and enjoyed a treat yesterday at lunch.

There are plenty of people out there who will argue about the perfect lobster roll filling. Some want nothing but the lobster and perhaps a kiss of lemon. Others make things more complex. I like a crunch of celery, and some fresh herbs.

This recipe, from the folks at Fine Cooking, fit the bill!

Lobster Rolls

3/4 cup finely chopped celery with leaves
1/2 cup mayonnaise
1/4 cup thinly sliced fresh chives
1 Tbs. finely chopped fresh tarragon
1 Tbs. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper
1-1/2 lb. (4 cups) cooked lobster meat
6 hot dog rolls, preferably New England-style split-top rolls

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.

Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 2/3 cup per roll, and serve.