Since our previous few posts discussed herbs, we thought it would be a good idea to offer a recipe utilizing fresh herbs. Salmon is one of the best things you can eat. It's a fatty fish, high is omega-3 oils that protect the heart, and if you eat wild salmon, as opposed to farm-raised salmon, you'll avoid many of the problems some people find with this wonderful and healthy fish.
Herb Crusted Salmon with Sun Dried Tomato Sauce
Ingredients:
4 teaspoons olive oil
2 T. shallots, minced
1 T. lemon juice, strained
1/2 C. dry white wine
6 sun-dried tomatoes (not packed in oil) finely minced
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
1 T. fresh basil, minced
1 T. fresh thyme, minced
2 teaspoons fresh rosemary leaves, minced
1/2 C. dry bread crumbs
2 (12-ounce) skinless salmon fillets
Directions:
1. In a 10-inch nonstick skillet, heat 2 teaspoons of oil over medium heat.
2. Add shallots and saute, stirring constantly, until lightly golden, about 1 minute.
3. Add lemon juice, wine, and sun-dried tomatoes. Turn heat to medium-high and cook until sauce is reduced to 1/2 cup, about 2 minutes.
4. Season with salt and pepper and set aside. (Sauce can be made up to 1 hour before cooking fish. Reheat over low heat just before removing fish from oven.)
5. Adjust oven rack to center of oven and preheat to 400 degrees F.
6. Lightly grease a 9 x 13 x 2-inch ovenproof casserole with cooking spray; set aside.
7. On a piece of waxed paper, combine basil, thyme, rosemary, and bread crumbs.
8. Dredge each fillet in bread crumb mixture, coating well.
9. Transfer fillets to prepared pan and place 2 inches apart.
10. Drizzle with remaining 2 teaspoons of oil.
11. Bake in a preheated oven just until fish is opaque and barely flakes when tested in the center with a knife, about 8 to 10 minutes.
12. Transfer to serving platter, slice each fillet in half crosswise, spoon sauce over fillets, and serve.
Yield: 4 servings
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Thursday, March 13, 2008
Thursday, January 17, 2008
Recipe - Linguine with Clams, Langostinos, and Artichokes
If you like pasta and shellfish, why not try something different and very, very special. This recipe is not only a wonderful pasta dish for a family dinner, it's also terrific to serve to guests. The addition of langostinos makes it very festive and different from ordinary "party" fare. And, perhaps best of all, for very busy cooks, it's easy. (Now, I promise - no more fish or shellfish - at least for awhile.)
Linguine with Clams, Langostinos, and Artichokes
Ingredients:
1/4 c. butter
4 tbsp. olive oil
3 cloves garlic, crushed
1 sm. onion, minced
1 tsp. oregano
1 tsp. basil
1/2 tsp. hot red pepper
3 tbsp. fresh parsley, chopped
1 pkg. linguine
3 (7 oz.) cans minced clams with juice (We don't advocate using canned food, but sometimes even we have to agree it's far more convenient.)
1 pkg. langostinos, thawed and drained
1 (8 oz.) can artichoke hearts
Fresh grated pepper
Fresh grated Romano and Parmesan cheeses
Directions:
Heat butter and oil together.
Saute onion and garlic until soft and straw colored.
Add clams with juice, langostinos, and artichoke hearts (drained and quartered).
Stir in oregano, basil, hot red pepper, parsley and pepper.
Simmer for 20-30 minutes, until sauce thickens slightly.
Serve over linguine cooked al dente.
Sprinkle freshly grated cheese on top.
Linguine with Clams, Langostinos, and Artichokes
Ingredients:
1/4 c. butter
4 tbsp. olive oil
3 cloves garlic, crushed
1 sm. onion, minced
1 tsp. oregano
1 tsp. basil
1/2 tsp. hot red pepper
3 tbsp. fresh parsley, chopped
1 pkg. linguine
3 (7 oz.) cans minced clams with juice (We don't advocate using canned food, but sometimes even we have to agree it's far more convenient.)
1 pkg. langostinos, thawed and drained
1 (8 oz.) can artichoke hearts
Fresh grated pepper
Fresh grated Romano and Parmesan cheeses
Directions:
Heat butter and oil together.
Saute onion and garlic until soft and straw colored.
Add clams with juice, langostinos, and artichoke hearts (drained and quartered).
Stir in oregano, basil, hot red pepper, parsley and pepper.
Simmer for 20-30 minutes, until sauce thickens slightly.
Serve over linguine cooked al dente.
Sprinkle freshly grated cheese on top.
Monday, January 14, 2008
Tips for Ensuring Fish Freshness
Since fish are so good for us, it's vitally important to buy only the freshest fish possible. The freshness of the fish and shellfish we buy will directly impact the success of our finished product, and in some cases, our health.
If you purchase your fish at a fish market, you need to ask the fishmonger (yes, they are still called that) several questions. These questions include:
Where was this fish caught?
When did it arrive at the market?
Who is the wholesaler?
Has this fish ever been frozen? (Fish that have been frozen and thawed should never be refrozen.)
Most reputable fishmongers use only the most reliable wholesalers, wholesalers who provide them with only the freshest and highest quality fish.
Fresh fish have a "ten minute margin." This means that fish should never, never be out of the refrigerator, or off a bed of ice for more than ten minutes. This should be your very first consideration when buying fish - whether or not they've been kept properly refrigerated or iced.
Many otherwise very good cooks will buy fish at their local grocery or fish market, then spend another twenty to thirty minutes or so continuing with their shopping or driving home. This can be a very dangerous practice and one that can quickly lead to a nasty case of food poisoning, something no one ever wants. Buy your fish last and ask for ice at the fish counter to keep your purchase cold. If the market doesn't or won't provide ice, then bring your own ice chest with you. This ice chest will also be ideal for transporting the fish from the market or grocery to your home.
No matter what type of fish or shellfish you purchase, there are several things to keep in mind to ensure obtaining the freshest product possible:
Notice the fish's eyes. One of the very best signs of freshness in a whole fish is clear, shiny eyes. If the eyes are milky or dark, forego the fish, as it isn't fresh.
Choose fish with bright, almost metallic looking skin. If the skin looks dull and creamy, choose another fish.
Look for gills that are brightly colored, not clouded and slimy.
A very strong odor in a dead fish is a bad sign. A fresh fish has a very fishy, yet mild scent, something akin to seaweed.
The flesh of the fish should be firm to the touch. It should spring back when you press it (and you should definitely press it). If it's limp and dull, select another fish.
Fish are one of the healthiest foods we can eat, but they are also quite delicate. Ensuring freshness will protect the health of both you and your family.
If you purchase your fish at a fish market, you need to ask the fishmonger (yes, they are still called that) several questions. These questions include:
Where was this fish caught?
When did it arrive at the market?
Who is the wholesaler?
Has this fish ever been frozen? (Fish that have been frozen and thawed should never be refrozen.)
Most reputable fishmongers use only the most reliable wholesalers, wholesalers who provide them with only the freshest and highest quality fish.
Fresh fish have a "ten minute margin." This means that fish should never, never be out of the refrigerator, or off a bed of ice for more than ten minutes. This should be your very first consideration when buying fish - whether or not they've been kept properly refrigerated or iced.
Many otherwise very good cooks will buy fish at their local grocery or fish market, then spend another twenty to thirty minutes or so continuing with their shopping or driving home. This can be a very dangerous practice and one that can quickly lead to a nasty case of food poisoning, something no one ever wants. Buy your fish last and ask for ice at the fish counter to keep your purchase cold. If the market doesn't or won't provide ice, then bring your own ice chest with you. This ice chest will also be ideal for transporting the fish from the market or grocery to your home.
No matter what type of fish or shellfish you purchase, there are several things to keep in mind to ensure obtaining the freshest product possible:
Notice the fish's eyes. One of the very best signs of freshness in a whole fish is clear, shiny eyes. If the eyes are milky or dark, forego the fish, as it isn't fresh.
Choose fish with bright, almost metallic looking skin. If the skin looks dull and creamy, choose another fish.
Look for gills that are brightly colored, not clouded and slimy.
A very strong odor in a dead fish is a bad sign. A fresh fish has a very fishy, yet mild scent, something akin to seaweed.
The flesh of the fish should be firm to the touch. It should spring back when you press it (and you should definitely press it). If it's limp and dull, select another fish.
Fish are one of the healthiest foods we can eat, but they are also quite delicate. Ensuring freshness will protect the health of both you and your family.
Thursday, January 10, 2008
A Great Salmon Recipe for Wintertime
Salmon is my favorite fish. In fact, salmon is a big part of my favorite meal. This recipe, with Oregan hazelnuts and juniper berries is a wonderful addition to any wintertime table.
Northwest Salmon With Hazelnut and Juniper Berry Sauce
Ingredients:
4 salmon steaks
1/4 cup Oregon hazelnuts, broken
3 Juniper berries, crushed
1/2 cup brandy
1/2 cup cream
Directions:
Sauté salmon steaks and remove from pan. Add hazelnuts and juniper berries. Deglaze with brandy. When mixture is reduced and alcohol is gone, add cream and cook until thickened. Salt to taste. Pour over warm salmon steaks.
Note: You can add broken Oregon hazelnuts to any quick sauce to achieve a wonderfully nutty flavor. (It must be a quick sauce, though, in order to maintain the crunch of the berries.)
Yield: Four servings
Northwest Salmon With Hazelnut and Juniper Berry Sauce
Ingredients:
4 salmon steaks
1/4 cup Oregon hazelnuts, broken
3 Juniper berries, crushed
1/2 cup brandy
1/2 cup cream
Directions:
Sauté salmon steaks and remove from pan. Add hazelnuts and juniper berries. Deglaze with brandy. When mixture is reduced and alcohol is gone, add cream and cook until thickened. Salt to taste. Pour over warm salmon steaks.
Note: You can add broken Oregon hazelnuts to any quick sauce to achieve a wonderfully nutty flavor. (It must be a quick sauce, though, in order to maintain the crunch of the berries.)
Yield: Four servings
Wednesday, January 9, 2008
Fish Facts for Beginners
I love fish so I know the importance of choosing the freshest fish possible. Fish, which are extremely healthy, are increasing in demand in the cuisines of many countries. East Asia is the greatest importer and exporter of fish. Thailand is the leading exporter, China ranks third, and Indonesia is among the top ten.
China is a leading exporter of pollack, cod, haddock, and cephalopods, though China, too, is beginning to rely more and more on imported fish.
The largest culinary market for tuna is, of course, Japan. The Japanese, as a nation, eat more than 200,000 tons of tuna each year compared to only 55,000 tons consumed in the United States. Most of the tuna consumed in Japan is yellowfin or bigeye tuna. Ecuador and Trinidad are the biggest suppliers of tuna to the United States.
Fish and shellfish are so healthy because they're the best source of omega-3 oil, something our body needs to boost HDL, or "healthy cholesterol." Omega-3 oils also go far in strengthening the immune system. Omega-3 oils can cut the risk of heart disease, arthritis, depression, and inflammaion.
It's not hard to guess that the fish highest in omega-3 oils are the oily fish - salmon, trout, bluefish, tuna, anchovies, mackerel, herring, and sardines. You might not like all of these varieties of fish, but adding a serving of one or two of them two to three times each week will greatly enhance your diet - and your health.
While all of us should avoid trans fats and saturated fats, eliminating all fat (like the mono- and polyunsaturated fats) isn't a good idea. This can lead to dry skin and various other health problems. Adding fish high in omega-3 fatty oils can add healthy fat to your diet.
Fish caught at sea contain a higher amount of omega-3 fatty oils, but they are more likely to contain contaminants as well. Farm raised fish have far fewer contaminants, but they contain fewer omega-3 oils as well. So, it's a tradeoff. We feel it's best to add a variety of fish to your diet. Grill yourself a fresh salmon or trout or make a tuna salad sandwich and enjoy!
China is a leading exporter of pollack, cod, haddock, and cephalopods, though China, too, is beginning to rely more and more on imported fish.
The largest culinary market for tuna is, of course, Japan. The Japanese, as a nation, eat more than 200,000 tons of tuna each year compared to only 55,000 tons consumed in the United States. Most of the tuna consumed in Japan is yellowfin or bigeye tuna. Ecuador and Trinidad are the biggest suppliers of tuna to the United States.
Fish and shellfish are so healthy because they're the best source of omega-3 oil, something our body needs to boost HDL, or "healthy cholesterol." Omega-3 oils also go far in strengthening the immune system. Omega-3 oils can cut the risk of heart disease, arthritis, depression, and inflammaion.
It's not hard to guess that the fish highest in omega-3 oils are the oily fish - salmon, trout, bluefish, tuna, anchovies, mackerel, herring, and sardines. You might not like all of these varieties of fish, but adding a serving of one or two of them two to three times each week will greatly enhance your diet - and your health.
While all of us should avoid trans fats and saturated fats, eliminating all fat (like the mono- and polyunsaturated fats) isn't a good idea. This can lead to dry skin and various other health problems. Adding fish high in omega-3 fatty oils can add healthy fat to your diet.
Fish caught at sea contain a higher amount of omega-3 fatty oils, but they are more likely to contain contaminants as well. Farm raised fish have far fewer contaminants, but they contain fewer omega-3 oils as well. So, it's a tradeoff. We feel it's best to add a variety of fish to your diet. Grill yourself a fresh salmon or trout or make a tuna salad sandwich and enjoy!
Subscribe to:
Posts (Atom)