I have been making salmon croquettes for my family since my girls were little. Back then we ate them with peas and mashed potatoes -- a perfect kid's meal. Over the years, I eliminated the peas and the potatoes, and now usually serve the croquettes alongside my favorite pasta salad of tortellini and vegetables. I love that meal! Sometimes I serve them with toasted buns; sometimes without. But probably the best reason I can give you to make these salmon croquettes is -- they are baked and not fried! You don't see that very often. + Baked Salmon Croquettes + • 1 (15 1/2 ounce) can pink salmon • Milk • 1/4 cup butter • 2 tablespoons finely chopped onion • 1/3 cup flour • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1 tablespoon lemon juice • 1 cup cornflake crumbs, divided 1. Drain the salmon reserving the liquid; add enough milk to salmon liquid to make one cup. Set aside. 2. Melt butter in a heavy saucepan over low heat. Add the onion and cook until tender. Add flour, stirring until smooth. Cook one minute. Add the liquid and stir constantly until thickened and bubbly. Stir in salt and pepper; set aside. 3. Remove skin and bones from salmon; flake salmon with a fork. Add lemon juice, 1/2 cup cornflake crumbs and white sauce, stirring well. Refrigerate mixture until chilled; shape into croquettes ( I usually make 6). Roll in remaining cornflake crumbs. Place on a lightly greased baking sheet. Bake at 400˚F for 30 minutes, flipping the croquettes half way through. TAKE a LOOK:
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Yes, that's right. More tomatoes. No apologies... The recipe specified serving this Roasted Pepper and Tomato Compote with Sword Fish. I used salmon, and kept thinking... It would be great with pork, chicken or beef, also. Grilled Fish with Tomato and Roast Pepper Compote from The Union Square Cafe Cookbook by Danny Meyer and Michael Romano COMPOTE: • 1/2 cup raisins • 1/4 cup white wine • 2 red bell peppers • 1 yellow bell pepper • 3 medium tomatoes, peeled, seeded, and diced • 1 1/2 cups leek rounds, white and light green parts only, washed • 1/3 cup extra-virgin olive oil • 1 cup chopped zucchini • 1 1/2 teaspoons minced garlic • 1/4 cup pine nuts, lightly toasted • 1/3 cup tightly packed basil, cut into thin strips • 2 tablespoons balsamic vinegar • 1 tablespoon kosher salt • 1/4 teaspoon freshly ground black pepper FISH: • 4 6-ounce swordfish steaks (I used wild salmon fillets), 3/4-inch thick • 2 tablespoons olive oil • 1/2 teaspoon kosher salt • 1/4 teaspoon freshly ground black pepper • 4 basil sprigs 1. Combine the raisins and the white wine in a small saucepan and bring to a simmer over medium heat. Remove immediately from the heat and set aside to plump. 2. Preheat the broiler. 3. Cook the red and yellow peppers under the broiler, turning often, until their skins blacken. Place the charred peppers in a paper bag or in a closely covered container until they are cool enough to handle. Rub off the skins (never run them under water, which washes away the flavorful oils) and discard the seeds. Cut the peppers into 1-inch dice, combine in a bowl with the diced tomatoes, and set aside. 4. In a small sauté pan over low heat, cook the leeks in 2 teaspoons of the olive oil until they are tender, stirring frequently, 5 to 7 minutes. Add to the peppers and tomatoes. 5. In the same pan, heat 2 teaspoons of olive oil and cook the zucchini over medium heat until softened but not limp, 3 to 4 minutes. Combine with the other compote ingredients. 6. Drain the raisins, discarding any remaining wine, and add to the compote, along with the garlic, pine nuts, basil, balsamic vinegar, and remaining olive oil. Season with the salt and pepper and mix well. Reserve at room temperature. 7. Preheat a grill, grill pan, or barbecue to very hot. Brush the swordfish steaks with the olive oil and season with salt and pepper. Cook 3 to 4 minutes a side. Transfer to a warm platter, garnish with the basil sprigs, and serve with the compote. TAKE a LOOK: This French in a Flash recipe for Tilapia with Tarragon Pistou on Serious Eats caught my eye. While I'm still without a kitchen, I'm looking for food-in-a-flash and this seemed like it would be easy and tasty. It was! Having loads of tarragon in my garden made this recipe even more attractive. Progress Report: My new hardwood floors are in. The oak trim has been installed around the windows and doors and is being stained. My cabinets have been painted and should be delivered mid-week. At that point, measurements can be taken for the marble counters which could take another two weeks for installation. It is slowly coming together. Don't expect much from me in the upcoming weeks. I am in the process of slowly uncovering furniture, cleaning floors and walls, rehanging artwork, and so on... Once I have my kitchen back, you'll be the first to see what I'm doing in there! • Tilapia with Tarragon Pistou • this recipe by Kerry Saretsky -serves 2- • 1 clove garlic • 2/3 cup fresh tarragon leaves • 1 cup fresh basil leaves • 1/4 cup toasted walnut halves • 1/4 cup olive oil, plus extra for searing the fish • 2 1/2-pounds of boneless, skinless tilapia • Salt and freshly ground pepper • fresh lemon wedges 1. In a food processor, obliterate the garlic. Add the tarragon and basil leaves and pulse to break up. Add the walnuts and season with salt and pepper. Pulse to a rubble. Stream in the olive oil with the machine running. You should have the texture of a pesto. 2. Heat a non-stick sauté pan over medium-high heat (I always use my cast iron). Season the tilapia filets with salt and pepper, and drizzle a tablespoon or two of olive oil into the hot pan. Sear the fish about 3 minutes on each side, until golden on the outside, and flaky. 3. Serve the fish with a big scoop of tarragon pesto on top and lemon wedges on the side. YOU MIGHT ALSO LIKE: GRILLED SALMON with BLACK BEANS and PIMENT D'ESPELETTE MAYONNAISE by Lora Zarubin, adapted from Bon Appétit | May 2010 • 1/3 cup plus 3 tablespoons olive oil • 5 garlic cloves; 2 pressed, 3 minced • 1 tablespoon finely grated lemon peel, preferably organic • 1 tablespoon chopped fresh thyme (or 1/3 that amount dried) • 1/2 teaspoon coarse sea salt plus additional for seasoning • 6 7-ounce salmon fillets with skin on • 1/2 cup finely chopped red onion • 1/2 cup finely chopped celery • 1/2 cup chopped plum tomatoes (I substituted chopped grape tomatoes) • 2 tablespoons chopped jalapeño chiles with seeds (seeds optional) • 2 15-ounce cans black beans, rinsed, drained • 1 teaspoon ground cumin • Freshly ground black pepper • Nonstick vegetable oil spray (I felt this was unnecessary. Use if you want) • 1/4 cup chopped fresh cilantro plus leaves for garnish • Piment d'Espelette Mayonnaise (recipe follows) 1. Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl. Place fish, skin side down, in a 13x9x2-inch glass baking dish, Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours. 2. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Sauté until vegetables are just soft, about 5 minutes. Mix in black beans and cumin. Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes. Season to taste with sea salt and pepper. DO AHEAD: Can be made 2 hours ahead; let stand at room temperature. 3. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). (I thought there was enough oil on the fish that I did not need to spray the grill rack. Also, I used a lower heat when grilling the salmon.) Arrange fish, skin side up, on rack. Spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just opaque in the center. 4. Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro. Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise; garnish with cilantro leaves. Piment d'Espelette Mayonnaise by Lora Zarubin, from Bon Appétit | May 2010 • 1 1/2 tablespoons finely chopped shallot • 2 teaspoons fresh lemon juice • 2 teaspoons Sherry wine vinegar • 1 1/2 teaspoons finely grated lime peel, organic if possible • 1 cup mayonnaise • 1 teaspoon piment d'Espelette* • Coarse sea salt • Freshly ground black pepper * The mildly spicy piment d'Espelette is a French chili powder. It's available at specialty foods stores and from zingermans.com. A hot paprika or New Mexico red chile powder can also be substituted. 1. Combine shallot, lemon juice, vinegar, and lime peel in medium bowl. Cover; let stand 30 minutes. Whisk in mayonnaise and piment d'Espelette. Season with salt and pepper. Cover; chill 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. YOU MIGHT ALSO LIKE: I have been making this tuna salad, or a slight variation of this tuna salad for about as long as I can remember. • • • • • • • • • My Favorite Tuna Salad • 3 cans (4 1/2 ounce) tuna in olive oil, drained • 3/4 teaspoon onion powder • 3/4 teaspoon dry mustard • 3/4 teaspoon ginger • Mayonnaise, homemade or from a jar • 1/8 to 1/4 cup (depending upon your fondness) finely diced dill pickles • Optional garnishes: tomatoes, sliced red onion, alfalfa sprouts, lettuce Combine the tuna and dry seasonings. Stir in enough mayonnaise to moisten to your liking. Scoop onto toasted buns and garnish. The tuna is also very good made into Tuna Melts with a hearty sliced bread and your favorite cheese. • • • • • • • YOU MIGHT ALSO LIKE: It's suggested in the cookbook French Tarts by Linda Dannenberg, to serve this Salmon and Endive Tart as an appetizer with a chilled Sauvignon Blanc. We ate this tart, however, as our dinner accompanied by a green salad and a baguette. The recipe calls for a tart shell of puff pastry. I'm very partial to the Pâte Brisée I always make for my savory tarts (also a recipe from the book French Tarts), and this is what I used when assembling this tart. Use either one. Tarte au Saumon et aux Endives Salmon Endive Tart recipe from French Tarts by Linda Dannenberg • 4 sheets puff pastry to line a 10 1/2-inch buttered tart pan, partially baked (see baking instructions below) • 2 tablespoons unsalted butter • 3 medium endive, washed and cut lengthwise into julienne strips • 1/2 pound smoked salmon, cut into small pieces • 4 large eggs • 1/2 cup crème fraîche and 1/4 cup milk, or 3/4 cup heavy cream • 2 tablespoons fresh dill, chopped • 1/4 teaspoon freshly ground black pepper To Partially Bake the Tart Shell: Preheat the oven to 375˚F. Line the tart shell with aluminum foil, then fill to the brim with dried beans or rice. Bake in the center of the oven for 8 minutes, remove the baking weights and the foil, return to the oven and bake 2 more minutes. Remove to a wire rack to cool. (See my comments above on baking the tart shell.) To Make the Tart: Heat the butter in a large skillet over medium-low heat. Add the endive, stir to coat them with the butter, and cook for about 10 minutes, stirring frequently, until they are lightly browned and translucent. Spread the endive over the bottom of the tart shell, then spread the salmon on top of the endive. In a large bowl, combine the eggs, crème fraîche and milk or the heavy cream, dill, and pepper. Whisk the mixture until well blended, then pour into the tart shell. Bake in the center of the oven for 35 to 40 minutes, until the crust is browned and the center of the tart is firm. Cool slightly on a wire rack. Serve warm. TAKE a LOOK: If we're eating fish in this house, most likely it's salmon. And this recipe for Salmon Burgers is one of my favorite. The Ginger Mustard Mayo adds a nice kick. • Salmon Burgers with Ginger Mustard Mayonnaise • a recipe from Gourmet Magazine SERVES 2 - easily doubled For the Mayonnaise: • 2 tablespoons mayonnaise • 1 1/2 teaspoons Dijon mustard • 3/4 teaspoon finely grated peeled fresh gingerroot • 1/2 teaspoon soy sauce For the Salmon Burgers: • 3/4 pound salmon fillet, skin discarded • 1 tablespoon Dijon mustard • 2 teaspoons finely grated peeled, fresh gingerroot • 1 teaspoon soy sauce • 2 teaspoons vegetable oil • 2 hamburger buns, cut sides toasted • 2 thin slices red onion • 2 slices vine-ripened tomatoes Make Mayonnaise: 1. In a small bowl whisk together mayonnaise ingredients. Make Salmon Burgers: 1. Discard any bones in salmon and finely chop salmon by hand. In a bowl stir together salmon, mustard, gingerroot, soy sauce, and salt and pepper to taste and form into two 3-inch patties. 2. In a non-stick skillet (I use cast-iron) heat oil over moderate heat until hot but not smoking and sauté patties 4 minutes on each side, or until just cooked through. 3. Transfer salmon burgers to buns and top with mayonnaise, onion, and tomato. I heard footsteps, then the words, "Is there anything to eat?" The typical late afternoon scenario when my daughter returns home from a day at school. I had just mixed up what would be our dinner tonight; a recipe from an issue of Bon Appetit magazine many years ago. It was attributed to a French grandmother, and just reading that was enough to make me want to make it myself. Those words conjure up images in my head of fresh produce at the weekly Provencal markets and relaxed meals at an old wooden table under the branches of a plane tree, just steps from the kitchen door. (I know... I have quite the imagination.) I'd have to say, can dinner be any healthier (or colorful) than this? Add a loaf of really good bread, a bottle of really good wine, and you've got a really good meal. Couscous With Vegetables And Tuna adapted from a recipe found in Bon Appetit • 1/3 cup uncooked couscous • 1/4 cup red wine vinegar • 2 tablespoons extra-virgin olive oil • 1 tablespoon Dijon mustard • 1/2 teaspoon dried parsley flakes • 1/4 teaspoon salt • 1/4 teaspoon pepper • 1/8 teaspoon sugar • 1/8 teaspoon garlic powder • 1 1/2 cups chopped green bell pepper • 1 1/4 cups chopped peeled cucumber • 1 cup chopped red onion • 1/4 cup raisins • 1 (11 ounce) can extra-sweet whole-kernel corn, drained • 2 (4 1/2 ounce) cans tuna in olive oil, drained and flaked 1. Bring 1/2 cup water to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon into a bowl; cover and chill. 2. Combine vinegar and next 7 ingredients in a large bowl; stir well with a whisk. Add couscous, bell pepper and remaining ingredients, tossing well. Cover and chill. You know how you know a movie's really good because you're still thinking about it several days after leaving the theater? (Or in my case usually, after removing the disc from my dvd player.) Well, it's been that way for me with these beans. I made them for the first time last week and served them as the recipe suggests -- in a shallow bowl with a piece of salmon on top. That meal was fabulous; truly the best thing I've made recently. There were some beans left over and I ate them the next day. I'm still craving these beans, so today I made them again. Really, to make this dish two times in less than one week... well, that has to tell you something. Only this time around, I am not serving the beans with roasted salmon ( I chose to roast the salmon in the oven instead of grilling on the stovetop). The bean and salmon combination was fantastic; definitely a meal you should consider. But the beans are so wonderful and flavorful on their own, I have no problem serving them alone, along with a skillet of hot cornbread. Dress them up or dress them down. Worthy of a dinner party when pairing with the salmon, or an economical weeknight meal when accompanied by cornbread. White Beans And Savoy Cabbage recipe by Frank Stitt Serves 4 FOR BEANS: • 1 1/2 cups dry white beans, such as cannelloni (I used Great Northern), soaked in 4 cups water overnight in refrigerator • 1 carrot, peeled and coarsely chopped • 1 rib celery, strings removed and coarsely chopped • 1/4 onion, peeled and coarsely chopped • 1 bay leaf • 2 sprigs fresh thyme (I used about 1/4 teaspoon dry) • 1 1/2 teaspoons salt Drain beans, place in large pot and cover with 2-inches of water. Add chopped vegetables, bay leaf and thyme. Simmer, skimming off any impurities, over medium-low heat for 1 hour. Add salt, stir and continue cooking beans until tender, about 45 minutes. Cool completely, cover and set aside. FOR TOMATOES: • 2 ripe Roma tomatoes Prepare ice bath. Bring medium pot of water to boil. Gently score an "X" on end of tomatoes opposite the core. Place in boiling water 10 seconds; remove and place in ice bath. When cool, remove tomatoes and peel. Cut in half lengthwise and dice each half into 6 pieces. Set aside. FOR BACON AND CABBAGE RAGOUT: • 1/4 pound slab bacon, cut into medium dice • 1/4 pound head savoy cabbage, julienned • salt and freshly ground black pepper • 1/2 cup chicken stock or water • 1 tablespoon butter • 1 ounce sherry vinegar Place bacon in cold pan; put over medium heat. Stirring occasionally, cook until crisp, about 20 minutes. Remove bacon with slotted spoon and set aside. Pour off fat and reserve. In large sauté pan, heat 1 tablespoon bacon fat until hot. Add cabbage, stirring over medium heat until warm. Season with salt and pepper. Add chicken stock or water; cook 2 minutes. Add reserved bacon, tomatoes, and drained, cooked beans. Heat through. Before serving, add butter and sherry vinegar; heat until butter melts. The recipe called for serving the beans with salmon. If you wish to do that you will need: FOR SALMON: • 4 wild king salmon fillets, 6 ounces each • canola oil • salt and pepper • freshly squeezed lemon juice and olive oil to taste Lightly season stovetop grill with oil, and heat to medium-high. While grill is heating, brush salmon fillets with oil and season with salt and pepper. Place salmon on heated grill and cook 2 minutes; rotate 45 degrees. Cook 2 more minutes, turn salmon fillets over and cook to desired doneness. TO SERVE: Divide Bacon and Cabbage Ragout among 4 shallow bowls. Place salmon on top. Drizzle with lemon juice and olive oil. Hard to believe... but there is occasionally someone in this house who does not like to eat what I'm serving for dinner. Yes, it happens, and it happens all too often. I could give you a little list of the likes and dislikes for each and everyone of them... nuts, olives, asparagus, peanut butter, eggplant, fish, zucchini, spinach, lamb, stuffed peppers, shrimp... yada, yada, yada. And what do I do about this? For the most part, I do nothing. A little selfish? Probably... but I believe, if they would only try it, they would like it... or better yet, they should just learn to like it ! No complaints with this meal. I've made these Breaded Fish Sticks before and I can always count on them being snapped up. My favorite part is the lemony tartar sauce. If you can make it early in the day or better yet, the day ahead, do so. It seems to take on even more of a lemony taste if it can set for several hours in the refrigerator and infuse that zesty flavor. This meal is perfect kid food. The recipe suggests using Orange Roughy fillets; substitute other white fish if you are unable to find Orange Roughy. I used Tilapia this time and it was totally acceptable. The Tilapia, however, was thicker than Orange Roughy and I needed to increase my baking time by several minutes. Fish Sticks with Lemon Tartar Sauce For the Fish: • 1/4 cup cornmeal • 1/4 cup fine, dry breadcrumbs • 1/2 teaspoon salt • 1/2 teaspoon paprika • 1/4 teaspoon dillweed • 1/8 teaspoon pepper • 1 pound orange roughy fillets, cut into 1-inch strips • 1/3 cup milk • 3 tablespoons butter, melted 1. Combine the first 6 ingredients in a dish. Dip the fish in milk and dredge in cornmeal mixture. Place in a lightly greased pan and drizzle with butter. 2. Bake at 450˚F for 10 minutes. For the Lemon Tartar Sauce: • 1/2 cup mayonnaise • 2 tablespoons finely chopped green onions • 2 tablespoons dill pickle relish • 1 teaspoon grated lemon rind (or a little more if you're a lemon-lover) • 2 teaspoons lemon juice 1. Combine all of the ingredients and keep chilled in the refrigerator until needed. |
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