Tag Archives: salmon

Salmon with Pomegranate Salsa

I love to prepare healthy fish dishes in the winter, particularly recipes that use fruit (so I can pretend it isn’t freezing outside).  This is one of my favorite fish/fruit preparations and find it is best with salmon, although firm white fish will also work.

Marinated Salmon

Ingredients:

  • 1LB     Salmon fillets (4 fillets, preferrably wild salmon, can substitute bass, cod or snapper)
  • 2 TB    Lucini Garlic-Infused Extra-Virgin Olive Oil
  • 1 tsp   Cayenne Pepper (can substitute chili powder or paprika)
  • 4 TB    Lime Juice (fresh, can substitute orange juice)
  • 1/3 C  White Wine
  • Salt
  • Black Pepper
  • 1 C       Pomegranate arils (seeds)
  • 1 TB    Jalapeno Pepper (seeded and chopped small)
  • 1/2 C  Yellow Bell Pepper (chopped small, can substitute red or green, but yellow is the best visually)
  • 1/4      Onion (chopped small, if you have time, allow the onion to sit for 10 minutes in ice-water, then drain well)
  • 1/4 C  Cilantro (fresh leaves, chopped small)
  • 2 TB    Lucini Basil-Infused Olive Oil
  • 2 TB    Lucini Pinot Grigio White Wine Vinegar
  • 3 TB    Lucini Extra-Virgin Olive Oil

Preparation:

Combine the garlic-infused olive oil, garlic, cayenne pepper, 2 TB lime juice, white wine and salt.  Mix well in a bowl large enough to hold the fish.  Add the fish and allow to fish marinate for 1 to 2 hrs.  Meanwhile to prepare the pomegranate salsa — combine the pomegranate,  2 TB lime juice, onion, cilantro, jalapeno peppers, vinegar and basil olive oil.  Add salt, pepper and more lime juice to taste.  Mix the salsa well and let it rest refrigerated until ready to use.  Heat the remaining 3 TB olive oil over medium high heat in a large sauté pan, add the salmon fillets and cook until browned on each side and cooked, about 3-5 minutes per side depending on the thickness of the fillets.   Serve with the pomegranate salsa.

Corn and Smoked Fish Chowder

I love corn chowder, but the addition of smoked fish and tasty Lucini infused oils really makes this chowder unique.  This recipe is another great way to use the wonderful corn appearing at local markets right now.  My favorite purveyor of smoked fish is Russ & Daughters – appetizing on the Lower East Side of Manhattan since 1914 – but any great local smoked fish will work well here.  I like to use a fresh green herb as a garnish and find dill balances up will with smoked fish.

 

I used dill as a garnish

I used dill as a garnish

 

 

Ingredients:

Preparation:

Remove the cream and allow to reach room temperature.  Add the cornstarch to the cream and stir well.  Bring the stock to a boil in a saucepan and then add the cream and allow to simmer slowly until it reduces by two-thirds – 12-20 minutes.  Add the basil and chili oils and mix until well distributed.

Heat 2 TB of the olive oil over medium heat.  Add the onions and cook for 2-3 minutes – the onions should not brown.  Add the corn and potatoes and stir well as you cook the vegetables for 3 more minutes.  Strain the cream into your vegetable mixture.  Simmer until the potatoes are tender – 2-3 minutes.  Mix in the chopped smoked fish, season to taste with salt and pepper, add a chopped herb garnish, and serve.

Salmon with Cucumber Vinaigrette

Salmon is one of my favorite fishes (especially Wild Salmon) to cook and eat.  It is very versatile – great poached, sauteed or grilled, in a cream sauce or lightly spiced with a spritz of lemon.  This preparation is incredibly simple – just 3 ingredients and 3 steps.  Jazz up Lucini’s award-winning Cucumber Vinaigrette with some fresh dill, spread it on the salmon and bake.  That’s it!!  The dish is guaranteed to impress your friends and family.  (Who says you have to divulge your secret sauce?)  For even more sophistication, add some rinsed capers to your marinade.

Not only is salmon a beautiful and flavorful fish, but it is also one of the best sources of omega3 fatty acids – conducive to brain cell development and shown to reduce the risk of cardiovascular disease, some cancers and hypertension.   It is also a great source of selenium, protein and Vitamin D.  Remember that Wild Salmon is much preferable to farmed – it tastes so much better better and has more nutritional value.

This recipe is for 2 servings, but it is easy to adjust for any number of fillets.  For example, if you want four servings, just use four fillets, one cup of the vinaigrette, 2 TB dill and 1/4 tsp of each spice.

Ingredients:

  • 2              Salmon fillets (about 6 oz. each, Arctic Char and Trout will work as well)
  • 1/2 C      Lucini Delicate Cucumber Vinaigrette
  • 1 TB        Dill (fresh, or 1 tsp dried)
  • 1/8 tsp  Turmeric (optional)
  • 1/8 tsp   Salt
  • 1/8 tsp   Black Pepper (fresh, ground)
  • 1 tsp        Lucini Extra Virgin Olive Oil

Preparation:

Wash and dry your salmon pieces.  Mix the vinaigrette with the dill, turmeric, salt and pepper.  Preheat your oven to 400 degrees.  Spread the marinade on the fish and allow it to sit at room temperature for 15 minutes.  Grease the bottom of an oven-safe dish or pan with the olive oil and bake the salmon until it is opaque – about 15 minutes.   Top with any excess vinaigrette and serve.

Salmon w/ Hazelnuts & Pineapple

salmon hazelnut

Not only is salmon a beautiful and flavorful fish, but it is also one of the best sources of omega3 fatty acids – conducive to brain cell development and shown to reduce the risk of cardiovascular disease, some cancers and hypertension.  This preparation compliments the naturally full flavor of salmon with the earthy, bass notes of Lucini’s Roasted Hazelnut & Extra Virgin Vinaigrette and the slightly sharp sweet and sour of pineapple.  The bell pepper and roasted hazelnuts add visual and textural complexity.

If possible, you should use wild salmon for this dish.  Farmed salmon is lower in omega-3s and often contains PCB and other contaminants and remnants of drugs or other chemicals used in the salmon farms.

Ingredients:

  • 1 lb            Salmon fillets
  • 1/4 cup   Lucini Roasted Hazelnut & Extra Virgin Vinaigrette
  • 1/4 cup   Soy sauce
  • 1 Tb          fresh Lemon juice
  • 1/4 tsp    Turmeric
  • 1                 Bell Pepper (cut into thin strips)
  • 1/2 cup   Pineapple (large chop of fresh or organic canned without syrup)
  • 1/4 cup   Hazelnuts (roasted, chopped)
  • 2 Tb          Lucini Extra Virgin Olive Oil

Preparation:

Wash and dry salmon and place in a coverable bowl.  Emulsify the vinaigrette, soy sauce, lemon juice and turmeric.  Reserve 1/2 of this mixture and pour the other 1/2 over the fish.  Cover salmon and refrigerate for 35-45 minutes.

While the salmon marinates, roast the hazelnuts in a 450 degree oven for about 10 minutes until the skins begin to blister.  Allow nuts to cool and then chop and save.

Remove salmon from refrigerator.  Heat 1 Tb of olive oil in a non-stick pan and then add salmon to the pan skin side down.  Oil another smaller pan on the bottom and immediately place this other pan on top of the fish to keep the fish from curling during the cooking process.  Cook for 4 minutes with the skin down, then turn the salmon over and cook skin side up for two more minutes.

While you cook the fish, heat the other 1 Tb of olive oil in another pan.  When the pan is hot, add the peppers, pineapple and reserved marinade and saute for 2 minutes.

To serve, top each 1/4 lb serving of salmon with a corresponding 1/4 of hazelnuts, peppers, pineapple and sauce from your pan.

St. Patrick’s Day is More Than Just Corned Beef

For those of us with Irish heritage – and those without! – St. Patrick’s Day signals the best Eire has to offer. For the traditional St. Paddy’s celebration, most think of the classic corned beef and cabbage with soda bread (recipe follows) and Guinness. Well, think again!

Much celebrated Irish chef, Paul Flynn, has recreated Irish cuisine and changed Ireland’s foodscape forever. The likes of  Bacon and Cabbage Soup (recipe follows), Seared Salmon with Raisin and Caper Butter, and Turnip, Potato, and Smoked Mackerel Gratin are the hallmarks of this Irish foodie’s genius; the subtle blending of tradition with a modern twist.

And the best part? You can use Lucini Extra Virgin Olive Oil in place of butter when sauteing.

Mini Walnut Soda Bread

Mini Walnut Soda Bread

Corned Beef and Cabbage

Corned Beef and Cabbage

____________________________________

Brown Soda Bread

Ingredients

  • 1½ lbs white flour
  • 5 ozs wholemeal Flour
  • 5 ozs bran
  • 1 level teaspoon bread soda
  • 1 level teaspoon cream of tartar
  • 4 ozs melted butter
  • 3 ozs brown or caster sugar
  • 4 eggs beaten
  • ½ teaspoon nutmeg {optional}
  • Sesame seeds
  • This mixture makes 4×2 lb loaf
  • Cook at Gas 5 for about 1 ½ hrs

Method

  • Sieve white flour and bread soda
  • Add wholemeal Flour, bran baking powder, cream of tartar, sugar and nutmeg
  • Mix to a wet dough with melted butter, eggs and fresh milk
  • Divide equally between 4 greased 2 lb loaf tins
  • Sprinkle tops with sesame seeds
  • Bake in a moderate oven for about 1½ hours or until cooked
  • When cooked each cake can be sliced and put in the deep freeze

Bacon and Cabbage Soup

March 2007 |  epicurious.com |  Editor’s Note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.

In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a “collar” or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce.

Among contemporary Irish chefs, it’s become popular to reinvent this hearty, homey recipe in the more rarefied form of bacon and cabbage terrine. Flynn’s version, however, stays closer to dish’s comforting roots, while adding a touch of elegance.

Yield: Makes 4 servings

1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
5 1/2 cups chicken stock or low-sodium chicken broth
4 Turkish bay leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces
preparation

In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.

In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.