Salmon, Roasted Cauliflower and Garlic Puree On a Bed Of Buttery Greens With a White Wine Sage Sauce

Awesome!

Salmon, roasted cauliflower and garlic puree, on a bed of buttery greens, with a white wine, butter sage sauce...

This dish is so easy to make, and so rewarding to eat...

Recipe for two:

1 small cauliflower, trimmed and sliced into 1" thick slices
1 head of garlic, broken up, but leave the skins on
2 fillets salmon, one third of a pound each
1 c yellow onion, chopped
3 c mixed greens such as chard or kale, chopped
6 sage leaves, finely sliced
olive oil
2 T butter
salt and pepper
1/2 c white wine
1/2 c veggie stock

Heat up the oven to 375* - and place the cauliflower and garlic (skins on) into a roasting pan, and coat everything with a good amount of olive oil and season with salt and pepper.  Roast until light golden brown, turning once, about 40 minutes.

When they're almost done start the sauteing the onions in a little olive oil and butter, over medium heat.  Cook until soft.

While that's happening put the cauliflower into a blender.  Now squeeze the garlic out of the skins into the blender.  Add some extra virgin olive oil, a pinch of salt and a little veggie stock if needed to get the blender going.  Blend until pureed.  Transfer to a dish and keep warm in the oven, or in a pan on the stove.

In a heavy saute pan put a little olive oil in and heat over medium high heat.  When the oils hot place the salmon into the oil (presentation side down or skin side up) shaking back and fourth as you go, to avoid sticking.  Cook until brown and turn to finish the cooking.  NEVER TURN FISH MORE THAN ONCE!  When done transfer to a warm oven.

Add the greens to the onions to wilt.

Wipe out any bits and oil from the pan that you cooked the salmon in, and add the wine.  Reduce by two thirds over medium high heat.  When done add the stock and do the same.  When done add the sage and shake the pan bake and fourth.  Turn off the heat and add one tablespoon of butter, keep shaking the pan as you go until the butter has melted and sauce shines....

Plate the greens onto warm plates, then puree, salmon and sauce.

Bon Appetit!  Chef Hobbes

Holiday Salmon Gravlax

I've done this recipe before, back when my blog was new, and my followers were few and far between.  So I think this recipe was missed by a lot of people.

This is the perfect treat to make for the holidays, when you have guests over!

For those of you who are new to gravlax, gravlax is cured with salt, sugar, spices and dill.  Unlike smoked fish which is cured with heat and smoke!

It takes three days to cure, and is the most wonderful, sweet, soft and tender gravlax you will ever eat!

Recipe for two:

1 pound king salmon, skin on and pin bones removed
1/8 c good quality sea salt such as Eden or Maldon
1/4 c cane sugar by Rapunzel, available at Gourmet Galley
1 t fresh ground white pepper
1/2 fresh dill, stems removed

Lay the salmon skin side up on a cutting board.  With a sharp knife, make six slits across the fish, just cutting through the skin and not the meat.  It's best if you lay the knife flat on the fish to make diagonal cuts.  What we are trying to do is to make some pockets that we can pack in the ingredients.

Mix together all the ingredients.  Lay the salmon on a piece of parchment paper, and cover the whole fillet with the mixture, making sure to pack the stuff into the slits you made.

Wrap the fillet in the paper tightly, and then wrap it in plastic wrap.  Place on a flat plate, then place another plate on top the same way.  Now put a one to two pound weight on top, and bang it in the refrigerator for three days, turning daily!

If you also want the recipe for the picture to the right, just search gravlax on my blog.

Bon Appetit!  Chef Hobbes

Fast & Simple Fish Stew

You can make this dish with any kind of fish, or shellfish.  I happened to have some salmon and ling cod in the freezer that needed to be used up!

Recipe for four:
1/2 pound fillet salmon, skin and pin bones removed, cubed
1/2 pound ling cod, skin and pin bones removed, cubed
1 yellow onion, chopped
2 carrots, chopped
1 stalk celery, chopped
1 leek, chopped
4 cloves garlic, finely chopped
4 red potatoes, peeled, cubed and boiled
4 rashers bacon, cut into small pieces
1 pint heavy cream
1/2 c white wine,
1 c fish or veggie stock
1 T butter
pinch S&P
pinch chili flakes
olive oil
parsley for garnish
grilled sourdough bread

First lightly brown the bacon in deep heavy pan, then set aside.  Using the same pan add the butter, onion, carrot, celery, leek and garlic, then season with chili flakes, salt and pepper.  Cook until soft but not brown.

When done add the wine and reduce almost all the way, then add the stock and reduce a little bit.

Now add the cream, potatoes and fish.  If it's to thick you can add some more stock if needed.  Cook on medium low heat until the fish only just cooked.  Bingo it's that quick and easy!

Serve into warm bowls, garnished with parsley and a piece of grilled sourdough bread.

Bon Appetit!  Chef Hobbes

Pan Fried Salmon With Stuffed Squash On the Rocks!

When you're feeding kids, I like to have a little fun with a dish!

This one we call squash on the rocks!

Pan fried salmon, with white wine pan sauce, white beans and roasted squash stuffed with onions and greens.

Recipe for two:

2 1/2 salmon fillets, skin and pin bones removed
2 pieces delicarter squash, seeds removed
1/2 onion, chopped
2 cloves garlic, finely chopped
large handfull of mixed greens, kale, chard and spinach, rough chopped
1 can eden white beans, slightly mashed
1 c white wine
1/2 c veggie stock
olive oil
butter
honey
salt and pepper

Roast the squash 325 for about an hour (coated with olive oil), turning once.  When it's almost done, caramelize the onions and garlic in a little olive oil and butter in heavy pan.

Warm the beans up over medium low heat, always add salt to beans.

While that's happening, get a heavy saute pan nice and hot with a little olive oil, when it's ready place the fish in the pan shaking the pan as you go to stop it sticking (presentation side down or skin side up).  Turn when brown and cook a little more, transfer to a baking pan and finish in the oven.

Now place the greens in with the onions and cook on medium heat to wilt.

Meanwhile scrape out the pan that you cooked the salmon in, removing most of the bits of fish.  Over medium high heat add the wine and reduce by two thirds, then add the stock and do the same.  Turn the heat off and add about a table spoon of butter shaking the pan back and fourth to melt.

Ok, now plate it up on to warm plates.  Brush the squash some honey inside and out, then stuff it with the greens.

Bon Appetit!  Chef Hobbes

Salmon On a Bed Of Spicy Coconut Cabbage...

Killer, Simple, Easy and Different!

Recipe for two:
2 fillets of salmon, skin removed and pin boned
1/2 onion, chopped
1/2 head green cabbage, core removed and thinly sliced
1 T coconut oil
1 c coconut milk
1 T Sriracha hot sauce
Salt and pepper
1 T olive oil

Tip: Mix coconut milk with the hot sauce and let it sit for a bit!  This will turn the milk pink...

First get the fish ready to cook and season well with salt and pepper.  Place the olive oil in a saute pan over medium high heat.  When the oils hot add the fish skin side up, shaking the pan back and fourth to avoid sticking.

In another pan, again over medium high heat, add the coconut oil and then the onion.  Cook until soft.  Turn the fish when the presentation side is a nice gold color.  When the salmon is almost done add the cabbage and coconut milk to the onions and melt...

When done place the cabbage onto warm plates and place the salmon on top.

Bon Appetit!  Chef Hobbes

Grilled Salmon Sandwich With Wasabi Mayo And Cilantro!

Easy, wonderful and a nice change...

Grill or saute a 1/3 pound piece of salmon or steelhead.  Toast some sourdough bread,  mix 1 tsp wasabi paste with 1 Tsp mayo.  Spread the mixture on the bread.  Place the salmon and a handful of cilantro on the bread, and you're done...

Tip:  The wasabi is what makes this sandwich, so when add it to the mayo taste as you go.  You want to be able to taste the wasabi but it shouldn't blow your head off!

Bon Appetit!  Chef Hobbes

Pan Sauteed Steelhead, Roasted Cauliflower, Rice And White Wine Sauce

This meal only takes 45 minutes, and has restaurant quality elegance and flavors!

Recipe for two:
2 - 1/2 lb pieces fresh steelhead or salmon skin removed
1 c jasmine rice
1 small cauliflower
4 T olive oil
1 T butter
1 c white wine
1/2 vegetable or chicken stock
salt and pepper
1 t sage or capers
Juice of a half a lemon

First set the oven to 400*  Now slice up a small head of cauliflower into 1" thick steaks.  Coat with olive oil, salt and pepper.  Place on a sheet pan or roasting pan and pop them in the oven for about 45 minutes, turning once.

After the cauliflower has been cooking for about 25 minutes get the rice going.

In a saute pan, place a little olive oil and get the pan hot over medium high heat.  Season the steelhead with salt and pepper.  Place in the pan skin side up, shaking the pan back and fourth to avoid sticking.  When you have some color on one side (about 5 minutes) turn it over and finish.

When done remove the fish from the pan place onto warm plates with the rice and cauliflower  Scrape and wipe out any oil or bits from the pan.  Return the pan to the heat and add the lemon juice and wine and reduce by two thirds, then add the stock and do the same.  When done, turn off the heat and add the butter shaking the pan back and fourth until the sauce has a nice shine to it.  If you want you could of added some capers or herbs such as sage at the same time you added the butter.  Now sauce your meal.

Bon Appetit!  Chef Hobbes

Grilled Steelhead on a Bed of Chard and a Parsnip Puree...

Killer little dish, that's quick to get on the table!

Recipe for four:
1 and 1/2 pounds of steelhead fillets, skin on
1 parsnip rough chopped
1 red onion rough chopped
2 stalks celery rough chopped
2 carrots rough chopped
1 t garlic finely chopped
1 big double hand full of chard chopped
1 c heavy cream
2 T butter
2 T olive oil

First, cut your steelhead into four pieces, rub with a little olive oil and season with salt and pepper.

Now start your grill and get it nice and hot.  While that's happening, get a medium sized saucepan and over medium high heat add 1 T butter and 1 T olive oil.  When the butter has melted and is foaming add  all the vegetables, shaking the pan a bit.  Lower the heat to low and cover with a lid, cook until soft, then add the cream.

Start cooking the steelhead, presentation side down, or skin side up, turn when some nice color has been achieved, then finish in the oven if necessary.

In a separate pan, add the remaining butter and oil, and melt the chard.  While that's happening, puree the vegetable mixture and return it to the pan to keep warm!

On warm plates, add a ladle of the puree, then a scoop of chard, and then put the steelhead on top!

Bon Appetit!  Chef Hobbes

Oven Toasts with Salmon Gravlax, Creme Fraiche, Capers and Red Onion

This is a Bristol little treat for the holidays, when you're having guests over for a glass of cheer!

Oven toasted slices of a rye baguette, if you can get it, otherwise use sourdough or farm house white, at 325* for 20 minutes, turning after 10 minutes.  Be sure to brush with a good amount of olive oil.
When they're ready, apply a little creme fraiche and capers.  Then lay some thinly sliced gravlax on, and garnish with thinly sliced red onion.  Now drizzle a little hot sweet mustard all over, and season with sea salt and freshly ground black pepper.  Yum!

Bon Appetit!

Killer Holiday Season Gravlax

This recipe for gravlax comes from an old friend from Napa, California, Cindy Pawlcyn.  Cindy learned this recipe from the New French Cafe...  It's the best gravlax you will ever eat, and you probably won't eat smoked salmon again!

Gravlax is cured, not smoked.  You can use any fish, but salmon and halibut are preferred because of the fat content.  The end result is a sweet, tender and tasty gravlax that melts in your mouth!

Let's make gravlax using king salmon.  First you need fresh fish for this, so trusting your fish monger is important.  I buy my fish here in Friday Harbor from Eric and Brenda at Friday Harbor Seafood, down on the fish barge located on the main dock.  These guys use to fish, so they know the business.

Recipe:
1 pound of king salmon, pin-boned and skin on
1/8 cup good quality sea salt, like Eden or Maldon
1/4 cup organic whole cane sugar from Rapunzel
1 teaspoon freshly ground white pepper
1/2 bunch fresh dill, stems removed

First a word about sugar.  I don't use sugar because it's the root of most of our health problems.  But in some recipes we need it.  I found one that is pure and minimally processed, it's organic whole cane sugar, that's unrefined and unbleached, made by Rapunzel and is available at Gourmet Galley.

Watch the video on how to make this fantastic cured salmon.

Bon Appett!

Grilled Salmon with Seasonal Pomegranate Sauce...

Don't let this scare you, the sauce is simple to make, and once again it's easy!  Even me mate JB could do it! :-0)"

I served this dish with seasonal greens and roasted potatoes...

You decide on what you're going to serve with this.  I'm just going to tell you how to cook the fish and make the sauce.

Sauce for two:
1 cup white wine
1/4 cup fish or vegetable stock
Juice of one ripe pomegranate
1 tablespoon butter

Get sauce ingredients ready now!

If you're going to grill or BBQ the salmon, you can leave the skin on, otherwise take it off.  Cut salmon into portion size pieces and as usual season well with sea salt and black pepper.

Get your grill or saute pan hot, add oil if using a pan.  Now the trick here is to only turn the fish once, and to cook the presentation side first, and the skin side second!  Oil your grill and place the fish on hottest part of the grill, or place your fish in a hot pan with oil.  The only difference in cooking fish on a grill vs. a saute pan is you want to keep the fish moving a little bit, by shaking the pan once in a while.  Once you're comfortable that the first side is done and has some color, turn it and cook for about a minute or two, then finish in oven set at 325*.  This will give you time to make the sauce, but act quickly.

In a hot saute pan over high heat, add the wine and reduce by 2/3rds its volume, then add the stock and do the same.  Now add the juice and reduce until you have about four tablespoons of sauce.  Now turn off the heat and add the butter, and shake the pan in a back and forth motion, until the butter melts and you start to have a nice shine to the sauce.  You will know the shine when you see it, go with your gut!  Remove from the stove at this point, and sauce your fish.

Bon Appetit!

Sexy King Salmon, with White Bean Puree'

Don't let this dish scare you, it's easy and quick...

Recipe for two:
1/4 yellow onion, finely chopped
1 clove garlic, finely chopped
1 handfull chard leaves, chopped course
1 handfull spinach, chopped course
2 good pinches each salt (Eden is the best) and pepper
1 tablespoon butter
2 king salmon fillets around 1/3 pound each, skin and bones removed and seasoned with salt and pepper
1 can organic (Eden) beans, pureed course

First stick two plates in a warm oven, then open a small can of white beans and place in a blender and puree course. Add beans to a small saucepan with a lid and warm over low heat; when beans are warm, then saute onion in a little olive oil and season with salt and pepper. When onions are soft (1-2 minutes)  add the garlic and lower heat. In another saute pan over high heat, add the butter; when butter has melted and foaming add seasoned salmon presentation/"pretty" side down, cooking until brown on that side (about 2 minutes) then turn and cook the other side. It is important only to turn fish once! When salmon is almost done, remove from heat and place in an oven dish and place in the oven.

Turn the heat up to medium and add chard and spinach to the onions and melt greens. When greens are done, remove plates and salmon from oven, ladle some of the bean puree onto the middle of each plate and then place some of the greens on top of the beans, then place salmon on top of that. If you like you can drizzle any remaining butter from the pan you cooked the salmon in over the fish. It is really important to use salt on this dish, because the beans will make everything seem bland if you don't.

Bon Appetit!