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a recipe repository

10 January 2006

Roasted Salmon with Chile Minted Cucumbers (Tyler Florence)

L's favorite, hands down... It's a breeze to make, and the cucumbers are really what makes it. Obviously some nice farmers market cucumbers create a meal that is really outstanding. Mashed potatoes make a really nice compliment...

Roasted Salmon with Chile Minted Cucumbers
Recipe courtesy Tyler Florence

1 small hot house cucumber, sliced thin
1/2 fresh red chile, sliced thin
1 handful fresh mint leaves
1/2 cup rice vinegar
1 teaspoon sugar
Sea salt and freshly ground black pepper
1 (6-ounce) salmon fillet, without skin
1 tablespoon sesame seeds
2 tablespoons extra-virgin olive oil

Combine the cucumber, chile, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated in the vinegar, the cucumbers will soften and the flavors deepen as it sits.

Preheat the oven to 350 degrees F.

Season both sides of the salmon with a fair amount of salt and pepper. Sprinkle the top of the salmon with the sesame seeds. Place a cast iron or regular ovenproof skillet on the stove over medium heat. Coat the pan with the oil and when it is nice and hot, lay the salmon in the pan, sesame seed-side down. Sear the salmon for 3 minutes, then stick it in the oven and roast for 10 minutes until it's just cooked through. Serve the salmon on a pile of the chile minted cucumbers.

Pork Chops with Mustard Crumbs (Gourmet Magazine)

Of course, I didn't follow the recipe exactly, but these turned out really well. I didn't have rye bread on hand, only my trusty Panko, so I used that instead. I would decrease the cooking time in the oven, mine turned out a little dry, although I advertently let them rest for 10 minutes while I was doing something else, and I think that caused them to overcook. Nonetheless, a great, great weeknight meal...

Pork Chops with Mustard Crumbs

Recipe courtesy Gourmet Magazine

3 tablespoons olive oil
1 1/3 cups coarse rye bread crumbs (2 to 3 slices)
2 garlic cloves, minced
1 tablespoon finely chopped fresh sage leaves or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (3/4 to 1-inch thick) rib pork chops (2 pounds total)
2 tablespoons Dijon mustard

Preheat oven to 425 degrees F.
Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes. Transfer crumbs to a bowl and clean skillet.

Pat pork dry. Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes. Transfer chops to a baking pan and spread tops with mustard and then bread crumbs. Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.

Fresh Cranberry Compote (Emeril Lagasse)

While recovering over Christmas, I consistently craved the lemon ricotta pancakes listed below. They were soft enough and had substance. My poor father made them for me numerous times, and one batch of this delicious compote complimented the soft flavor in the pancakes wonderfully. I would make half of the batch next time, although, we used the rest for linzer tart filling and they were divine.

Fresh Cranberry Compote

Recipe adapted from Everyday is a Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Recipe SummaryPrep Time: 5 minutes Cook Time: 20 minutes Yield: 2 cups User Rating:
1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar 1
teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch

Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely.

Oven-baked Salmon with Sun-Dried Tomato and Salsa Mayonnaise (Jacques Pepin)

I'm behind. I'm behind on cooking and I'm way behind on posting. The only two meals I have cooked at home were for my holiday party and New Year's Eve. Tired and uninspired, I fell back on my favorite, this slow baked salmon by Jacques for both Christmas Eve and New Year's Eve. On Christmas Eve, it was just dad and I, we made a small portion for the two of us and omitted the sun-dried tomatoes and food processor from the sauce. As usual, I have amended this recipe over time. Rather than making the bread crumbs, I toast panko with some salt and pepper and a tiny amount of butter or oil to give it a rich golden texture and flavor. While I used the hazelnuts on New Years, I didn't think it made a big enough difference to warrant the extra steps (maybe I had had too many pink drinks to taste the difference). Typically I spread a light layer of mustard on the salmon under the bread crumbs however, lacking that on Christmas Eve, I used melted butter. It was delicious (both times)!

Jacques Pépin: Fast Food My WayRecipe: Oven-baked Salmon with Sun-Dried Tomato and Salsa Mayonnaise

"This dish is the essence of Fast Food. Season a fillet of salmon and nutty bread crumbs right on your serving platter and bake it in a very low oven while you make another dish or entertain your guests. Don't worry about burning the platter; it won't be damaged by the low heat of the oven, and the fish will be perfectly cooked."

Serves: 12


• 1 teaspoon canola oil• 1 large salmon fillet, skinless and boneless (about 3 pounds)• 1 1/2 teaspoons salt• 1 teaspoon freshly ground black pepper• About 1 cup combined bread crumbs and ground hazelnuts (from 1 slice bread and 1/4 cup hazelnuts processed in a food processor)Salsa Mayonnaise• 4 ounces sun-dried tomatoes packed in oil (about 3/4 cup)• 3/4 cup fresh store-bought salsa• 1/4 teaspoon salt• 2 cups mayonnaise• 3 tablespoons chopped fresh chives• 1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)

Heat the oven to 200 degrees. Oil the platter you will use for cooking and serving the salmon with the canola oil. Arrange the salmon on the platter and sprinkle it with 3/4 teaspoon salt and 1/2 teaspoon pepper. Turn the salmon over and sprinkle it with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the hazelnut-crumb mixture on top of the fillet. Bake for 40 to 45 minutes, until the salmon is barely cooked. Meanwhile, for the mayonnaise: Put the sun-dried tomatoes and their oil in a food processor with the salsa. Process until smooth. Transfer to a small bowl and mix in the salt, mayonnaise, and chives. When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at room temperature with the sauce.

Make Ahead
The fish can be made 1 to 2 hours ahead. The sauce can be made up to 1 day before and refrigerated.