Viewing entries tagged
feast of seven fishes
This version of Jamie Oliver’s Whole Salt crusted salmon is so incredibly elegant that we couldn’t leave it out of our holiday offering. Each to put together and nearly fool proof in its execution. So good that you won’t want to cook salmon any other way!
It's very important to use the milder Diamond kosher salt in this recipe rather than a more robust or highly iodized salt. The result of this curing is a sweet flavor and tender texture that is delicious as a final part of any meal!
This is such a beautiful version of an Italian favorite. The creaminess of the béchamel pairs perfectly with the light smokiness of the salmon. This can be garnished with lemon zest or preserved lemons and lightly chopped Italian parley for brightness. A salad made of seasonal greens, olive oil and salt would be the perfect accompaniment.
This salmon tartare is a beautiful and simple way to serve your favorite salmon. Be sure to freeze the salmon filet, tightly wrapped in plastic wrap for at least 8 hours. Thaw slightly and chop while firm! We love serving it on potato chips but crackers, toasts or wonton chips are equally delicious!
This is a simple, delicious way to greet guests as they walk through the door. A cooks dream because it can be made out of leftover Verlasso salmon (We love using cedar planked Verlasso salmon for a slightly smoky flavor) and can be made up to two days ahead. Bring to room temperature for about an hour and adjust the seasonings before serving!
How do you turn salmon into candy? This delicious treat, invented by the Native Americans of the Pacific Northwest, is essentially heavily smoked strips of salmon lacquered with a sweet ingredient like maple or birch syrup, brown sugar, or molasses. Add candied salmon to a bright, fresh holiday salad, and enjoy!
This delicious recipe is the perfect warm course to serve on a crisp cool day. If you have leftover cooked salmon, you can always use it in this recipe. Simply fold it in just before serving. It’s delicious with grilled or cedar planked Verlasso salmon for a slightly smoky flavor.
