In my house of guys beef is almost sacred and the thought of messing with their beloved cow burgers is fighting words especially if you tell them it is going to be fish for diner. Now the one exception to this rule is salmon they all like it and I can get them to walk away from cow for a night by serving up these grilled salmon burgers. Even the pickiest of them is onboard with grilled pineapple it is just so sweet and juice and offers the perfect balance to the barbecue sauce and the Dijon mustard.
I love the technique of a thin layer of Dijon mustard and then drizzled with agave on it. I use to do it with honey but with my husband becoming diabetic it was a nice discovery to use the agave is a real good switch out for the honey. If you have not had the chance or inkling to try it before it is really a good sweetener (except in coffee my husband tells me) it’s kind of a cross between honey and sugar so it will take care of any sweet tooth out there but it is so much more diabetic friendly.
To round this out I had to sneak some avocado in I just love them and with the other stuff in there even the guys will go for it. I personally like the little hass avocadoes better then the bigger ones I think they have a nicer flavor but you use whatever kind you like. Now I cubed it in my recipe but you could always take and slice them and toss them on the grill along with the other stuff. Grilled avocado is lovely and another one of those things most don’t think of at first but it really is worth a try to see which you like better. Now it is easier to slice them in half the long way and remove the seed but if you want burger type rings use a serrated knife and cut them across then just take a paring knife make a small slit in the skin and peel it around and push out the seed bit from the middle. Slightly less ripe avocados work better for grilling then real ripe ones. Continue reading
Growing up in New England there are a few foods you come to know well some of these are clam chowder, Yankee pot roast, and maple syrup. And if you want the best in maple syrup any true New Englander will tell you it comes from Vermont. Not that stuff they sell you that is made of chemicals and corn syrup but from good old Vermont maple trees and boiled for hours until it is thick and so naturally sweet. If you haven’t tried it you will never go back to that other stuff once you do – there really is no substitute.
Now not too far from Vermont’s maple groves is the Great Lakes region of New York where every year the salmon run from Lake Ontario up the Salmon River to spawn when you can go catch salmon the size of a small dog. The beauty of this is it is prime fishing and just like there is no substituting fake syrup for real wild fresh caught salmon is so much better too.
Having a husband that was a fisherman was wonderful every fall we would stock up on salmon and I am talking filets and steaks that were just heavenly. Now so the animal rights crowd doesn’t beat up on us they die after spawning so catching them isn’t a harmful thing they’re dead shortly anyways and all the fish cleaning station collect the eggs which go to the hatcheries to recycle another generation. This year my twins as part of their middle school science project help hatch and release salmon in our state and I can’t wait until they come back to the size they are in New York. Continue reading
Salmon can be used to make a quick and easy dinner, and this recipe is very easy as long as you are comfortable having 3 pans on the stove at the same time – one for the fish, one for the rice and one for the sauce. If the rice is ready first, that is fine because it will stay hot if you cover the pan. The salmon is also fine to sit too.
The sauce is really easy. It is made with red wine, green onion and butter. You need to reduce it down until it is thick and syrupy, and then you can drizzle some sauce on the serving plate to add a splash of color. If you want to add some vegetables to the plate, consider wilting some spinach into the wild rice mixture, or else you might like to have steamed asparagus or broccoli on the plate alongside the fish and rice.
The salmon we are cooking very simply, just adding some salt and black pepper and cooking it in olive oil to keep the flavor of the fish intact and so it does not clash with the flavors in the rice or the sauce. Sometimes it is nice to cook fish or meat very plainly, just with a little salt and black pepper, so you can experience its natural flavors without overwhelming them. Use your judgement when buying the salmon filets – you can eyeball how much is in a package and work out how much you can eat. Continue reading
This makes a fantastic dinner for a family of four. Everyone will love the combination of mussels, shrimp and fish in this creamy pie, along with the leek and dill weed. Topped with a layer of cheese and then a layer of creamy mashed potato, this is a winning dish. You can even add a layer of chopped hard-cooked eggs between the cheese and potatoes.
This is actually a very simple dish to make, and you are going to make it in layers. First you have the creamy fish and seafood mixture and then the cheese. The mashed potatoes go on top. Make the mashed potatoes first and blanch the leeks too, then prepare the fish and seafood sauce. Get the oven nice and hot and you can spoon the fish mixture and other layers in to a baking dish. Use a spoon or fork to make patterns in the mashed potato topping.
This needs to cook until it is piping hot and the mashed potato is beginning to turn golden brown on top and crisp at the edges. This is going to be very hot as soon as it comes out of the oven so let it rest for 15 minutes. Although this dish may be served just as it is, you might want to consider some broccoli, corn on the cob or green peas on the side, just to add some more color to the plate. Feel free to use any kind of fish you want. Tilapia and cod in place of the salmon would work, or you can swap the mussels for scallops or the shrimp for imitation crab if you want to. Continue reading
Salmon is a healthy fish but sometimes parents really struggle to get their kids to eat it. Kids can be very picky about food and some salmon recipes are too savory, too spicy or just not appealing to the little ones. The following recipe is different. We are adding parmesan to the fish and serving the filets with hot mashed potatoes to make their little mouths water!
Add some cauliflower cheese or corn to the plate and you have a complete meal which the kids should really enjoy. Feel free to swap the mashed potatoes for sweet potato fries or even some pasta tossed in a little tomato sauce or basil pesto if your child prefers that. The salmon could even be switched for cod, tilapia or another favorite if you wanted to use something else. The parmesan and herb flavors suit any kind of fish filets.
If you prefer to broil the fish rather than baking it, it will take about 3 minutes per side. The exact cooking time, regardless of which cooking method you use, depends on the thickness of the fish filets. Once the salmon is opaque all the way through and no longer glossy, and you can flake it easily with a fork, it is done. Serve it on a bed of mashed potato and add some kind of vegetable side dish, and this is sure to become a dish not only the kids ask for again but you want to make again and again, because it tastes so good. Continue reading
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