FV44-01-0111

Salmon is one of the very few fish I eat. I'm getting there,,, I love food but I'm still limited to the seafood arena,,, having quite bad childhood memories with it, it's taking awhile to embrace their glory...

Tip 1: Make sure you de-bone the steak. 

This took me just 25 minutes, it was a breeze....

Ingredients
6 ounces salmon steak, skinned
3 tablespoons fresh lime juice, divided into 1tbsp and 2 tbsps
2/3 cup thinly sliced red onion
1 tablespoon extra-virgin olive oil
1 celery rib, thinly sliced crosswise
2-3 tablespoons of red pepper flakes
dash of cayenne pepper (depending on how spicy you want the dish to be)
1/2 cup heavy cream
1/4 tsp salt
1/2 cup coarsely chopped cilantro

2-3 Servings

Cook onion in oil in a heavy skillet over medium heat, stirring occassionally, until pale golden, about 3 minutes. Add celery and pepper flakes, stirring until celery just begins to soften, about 2 minutes.

Add cream and bring just to a boil, then add salmon with its juice. Simmer until just cooked through and cream slightly thickened, about 5 minutes. Stir in remainin 2 lime juice and 1/4 tsp salt.

Spoon seafood mixture on top of a garlic fried rice and sprinkle with cilantro.

Tangy, creamy and spicy... this dish is also great with shrimp!

FV35-08-1110

Nice weather brings out the urge to be with nature, soak up the sun and breathe that clean and fresh air. Best thing to do? Picnic, swimming, barbecue or anything relaxing.

This marinated shrimp is soooo delish that I must share it!

Tip 1: Ask your fishmonger to thoroughly clean the shrimp, take off shells, veins and heads while leaving the tails intact for presentation purposes.
Tip 2: Buy the shrimps the night before and leave them in the freezer until you're ready to thaw and marinate.
Tip 3: Bear in mind the marinating shrimp must be done 2-3 hours before the cooking time as the acids in the marinate will cook them, it'll be gooey and unsightly for cooking.

This was too easy to even mention the amount of time

Ingredients:
2 cups olive oil
1/2 cup chopped fresh parsley
2 lemons, juiced
2-4 tablespoons hot pepper sauce (more or less depending on how much kick you want)
6 cloves garlic, minced
4 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
2 kilos large shrimp, peeled and deveined with tails attached
skewers

Serves 10-12

Mix the first 8 ingredients together. Reserve some to use for basting. 

Place your cleaned shrimp in a resealable bag or bowl and pour the marinate over. Marinate for 2-3 hours. 

Thread shrimp into skewers. Lightly oil grill and start cooking! 

5 minutes to each side until shrimp colour turns opaque. don't overcook so the shrimp remains juicy and tender. 

If you want to add more spices to this basic recipe,,, go ahead!

Enjoy and happy eating!

-AcousticChef, cookin' one tune at a time!

FV11-09-0910

Original Recipe:
Nancy Hawley | January 1999

This was the last salmon I made for a three in a row salmon dish that has to be as inconspicuous as possible.

The third one has to be special, otherwise my boys will probably not even put it in their mouth.

This was perfect... the maple syrup aroma was all over the kitchen... my kids got so curious and even watched it with me while I make sure the oven temperature doesn't burn it to dryness.

Tip 1: Don't dip the salmon bites to pepper. Use your finger to control how much pepper you want on your salmon bite. Have just enough pepper to have a little kick...
Tip 2: Make half the portion without pepper. Kids will love it!
Tip 3: I think this will also work well with boneless chicken pieces.

I did this in a jif.

INGREDIENTS:
1 cup maple syrup
1/3 cup soy sauce
700 grams skinned salmon fillet
1/8 cup freshly ground black pepper
Vegetable or canola oil spray

Cut salmon into bite-size cubes. Combine maple syrup and soy sauce in a medium-size bowl and add salmon. Make sure the fish is fully immersed in the marinade. Cover and refrigerate for 24 hours.

Grease a sheet of aluminum foil with the oil spray. Preheat oven to 500°F. put pepper in small plate and using your finger tip, tap a little pepper on one side of salmon. Place each peppered piece on foil, then cook in oven for 3 to 4 minutes. Serve immediately. 

This is perfect appetizer for gatherings... even guests who are picky and not fish eaters will like this a lot. It's yum-my...

FV10-08-0912

Original Recipe:
Bon Appetit | April 2002

We had another get-together last weekend and I went overboard with my grocery shopping. I bought tons of Salmon because I thought I'll be baking enough Salmon en Croute.

I didn't at all. Everyone brought something they also want to cook. So I got stuck with six good sized fillets and my family can only eat so much salmon en croute, regardless of how tasty it is.

I had to find recipe fast... obviously 2 will be in en croute and I'm still stuck with 4. It have to be good recipes that they won't think, "God, another salmon! Three freaking Salmons in a row!"

So I started with this recipe.

Tip 1: This is a hearty meal, a little side dish of steamed rice will be perfect. Let the salmon be the star.

I made this in 45 minutes... do the math!

INGREDIENTS:
4 tablespoons butter
2 medium leeks, halved, thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream
1 cup sliced almonds, chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup all purpose flour
4 skinless salmon fillets (approx 700 grams in total)
1 large egg, beaten to blend
2 tablespoons olive oil

Serves 4

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)

Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.

Reheat sauce, stirring over medium heat. Spoon around salmon and serve. 

This is tasty and impressive to serve. It offers different textures which makes it enjoyable to eat.

Acoustic Chef, cookin’one  tune at a time!

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FV05-03-0910

I used to think... Salmon-En-Screwed! Not in plain English... disaster in the making. WRONG! It is one of the simplest recipe I've ever tried and you will think so too, I bet!

Tip 1: This can be served hot or cold. If you'll serve the fish hot, this is best served with Hollandaise. If you'll serve it cold, it's excellent with mint, lime and cucumber salad. If you'll ask me, I like it hot.
Tip 2: Prepare this in advance, very forgiving, can be stored in the refrigerator for up to 24 hours before baking.
Tip 3: Prepare Hollandaise/Salad while the fish is in the oven. That saves you time.

All in all, this took me one hour to make, that means a lot less to everyone else.

INGREDIENTS:
1 large side of salmon, pin boned, skinned and filleted, or 2 smaller fillets
1 packet of puff pasty
1 egg, beaten
12 oz. Philadelphia cream cheese
2 tablespoons mint leaves, torn coarsely
Salt and pepper.

Serves 8 (large fillet), 4 (small fillet)

Heat oven to 180°C.

Cut salmon to make 2 equal parts.

Roll the pastry out to double the size of the salmon. Cut it into two equal parts.

Place one fillet in the middle of one pastry and spread cream cheese on top. Sprinkle mint and season with salt and white pepper. (I also tried with asparagus on top, but didn't taste the difference so I'll stick to mint next time. Seal the filling by placing the other fillet on top, like a sandwich. Marry the two pastry together by pinching tightly on the side, carefully avoiding tearing any part that covers the fish.
 
Using the beaten egg, brush around the side of pastry and place the other half pastry on top. Seal the salmon as tightly as possible.

Rest in the fridge for 5 minutes.

Transfer Salmon en Croute to a low rise roasting pan. Using the remaining beaten egg, brush all over the top and side.

Bake large fillets for 45 minutes and 35 minutes for smaller fillets.

Rest Salmon En Croute for few minutes to let the cheese regain its texture. This will make it easier to slice.

Serve this with hollandaise sauce. Add buttered baby asparagus and baby potatoes as side dishes.

Side dishes:
Boil the skinned baby potatoes with some salt and butter. Drain and cut in half. Place it back on the same hot pan and add another tablespoon of butter to coat each. Season with salt and pepper to taste.

Quickly stir fry the asparagus in butter. Season with salt and pepper to taste.

Sauce I used to complement this dish was Hollandaise Sauce.

Acoustic Chef, cookin’ one tune at a time!

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FV01-01-0810

Thought it's just fair to start off with the mussels in the picture. Frankly speaking, I haven't baked mussels before, my hubby always beats me to it. Day before yesterday, I got my chance.

Let's just say, this is just one of the many recipes that I've tried and will be making for gatherings to come... easy to make but very impressive. Love it!

Tip 1: Buy this from Carrefour and they'll have it pried open for you.
Tip 2: This is morish but don't make too much. You do want your guests to look forward to "next time".

If this is not easy, I don't know what is!

INGREDIENTS:
1 1/2 kilo mussels, opened
300g softened butter
300g garlic paste / powder / freshly minced
200g Parmesan Cheese
400g grated Cheddar cheese
Cayenne Pepper
3 tablespoons chopped parsley
Rock Salt
Serves 8

This took me 20 minutes to make, so that's 10 minutes for you.

Preheat the oven to Gas Mark 4 180°C/350°F

Under cold water, using a small hard brush, clean the mussels thoroughly.

Squeeze lemon juice to steamer's water. Place mussels on steamer's tray and steam for 5 minutes. I love butter so much that I also add a bit of butter on each mussel before steaming.

Smudge butter on each half shell. Add a dash of garlic powder, top it with parmesan, cheddar cheese and a little parsley. Finish it off with cayenne pepper. Lots of them if you like it really spicy. 

Line the tray with rock salt then place mussels on top. Bake it for 3-4 minutes.

Serve mussels on a platter with a bottle of Tabasco hot sauce on the side, just in case your guests prefers it hotter.

As simple as 1-2-3, you got yourself a drop of the ocean as an appetizer to die for!

Enjoy my very first post!

Acoustic Chef, cookin’ one tune at a time!

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