Beer-glazed salmon with roasted mushrooms from whole foods

  • 2 pounds mixed mushrooms (such as shiitake, cremini or oyster) , thickly sliced
  • 2 shallots , sliced4918-1 (1)
  • 5 sprigs fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt , divided
  • 1/2 teaspoon ground black pepper , divided
  • 3/4 cup stout beer
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon Dijon mustard
  • 4 skinless, boneless salmon fillets
  • Preheat the oven to 400°F.In a large bowl, combine mushrooms, shallots and thyme sprigs. Drizzle with oil, season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to combine. Arrange mushrooms in a single layer on a large rimmed baking sheet. Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.

    Meanwhile, in a small heavy saucepan, stir together beer, brown sugar and mustard and bring to a boil. Reduce heat and simmer until mixture just starts to thicken, 5 to 8 minutes. Remove from heat and set glaze aside. (Reserve all but 1/4 cup of the glaze for serving.)

    Pat fish dry and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skin-side down in a large baking dish. Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish. Brush fish with additional 2 tablespoons of the glaze. Roast until fish is just cooked through and flakes easily, 10 to 12 minutes. Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.

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    Snowy Morrison’s hot smoked salmon

    • download200g thick salmon fillets, bones removed but skin left on
    • 1 tbs dark rum
    • 1 tbs soft brown sugar
    • 1 tbs cajun spice
    • 1 tbs salt flakes
    • 1 tbs tomato sauce
    • 1 tbs low-salt soy sauce
    1. To make the secret rub, combine the brown sugar, Cajun spice and salt, then mix in the tomato sauce and soy sauce

    2. Wash the salmon with the rum and leave to marinate for 30 minutes

    3. Massage in the secret rub and leave to marinate in the refrigerator for 2 hours

    4. Remove the salmon from the refrigerator and allow it to come to room temperature

    5. Prepare a kettle barbecue for indirect cooking, building a small coal fire on both sides of the grill and allowing it to burn quite low until almost out

    6. Add 2 handfuls of pre-soaked woodchips to both sides and allow them to start smoking well, with the lid on (temperature should be around 80-100°C)

    7. Place the salmon on the grill, away from the heat source. Replace the lid and smoke for 40 minutes. Do NOT lift the lid because if you’re looking, you’re not cooking

    8. Check the fish after 40 minutes, when it should be just cooked, and remove from the barbeque and allow it to rest before serving

    Salmon Cakes from the splendid table

    Salmon Cakes

    • 2 tablespoons butter
    • 1 small red onion, diced
    • 4 stalks celery, diced
    • 1 red bell pepper, seeded and diced
    • 2 (14-ounce) cans salmon, drained
    • 1/4 cup minced fresh parsley
    • 2 tablespoons capers
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
    • 1 tablespoon Dijon mustard
    • 2 large eggs
    • 1 cup whole wheat panko bread crumbs
    • 2 tablespoons olive oil

    Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.

    Serve these with fresh lemon wedges!

    Deviled Eggs with Smoked Salmon Eric Ripert

    Deviled-Eggs-with-Smoked-Salmon_R

    6 eggs
    2 teaspoons Dijon mustard
    2 tablespoons crème fraiche
    2 ounces smoked salmon, diced
    1 tablespoon sliced chives
    – cayenne pepper
    – fine sea salt and
       freshly ground pepper
    1 lemon cut in half
    – paprika to garnish

    Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.

    Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.

    Add the mustard, crème fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.

    Spoon the mixture back into the egg whites. Garnish with paprika. Serves 4