2 pounds mixed mushrooms (such as shiitake, cremini or oyster) , thickly sliced
2 shallots , sliced
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.
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.
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
Hard cooked eggs go with so many different flavors well. Deviled eggs are a fun way to offer an appetizer that guests can just pick up and eat in a couple of bites. Some mayonnaise and smoked salmon mixed into the yolks in this recipe make them a little more rich.
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