Green Salsa - Tomatillos

Tomatillo Salsa Verde recipe

Salmon makes a great fish taco, green salsa goes best with salmon. If you have not used tomatillos before your in for a suprise. Tomato like, with a husk, there is a very sticky coating under the husk.

Ingredients:

1 pound tomatillos, about 15 of them husked and rinsed
8 large garlic cloves, peeled
1-3 jalepeño chiles, stemmed
1/2 - 3/4 cup white onion, chopped finely
2 tablespoons fresh lime juice
handful or two of cilantro, chopped
salt
sugar, white or brown

 

Directions:

Finely chop or coarse blend.  Add a little bit of water if necessary.
Add the onion, salt to taste, and the rest of the cilantro leaves, to taste.
A little chopped carrot
Don’t roast anything, just throw everything into the blender except for the onions, which are added at the end. Salsa will be more pungent than the roasted version.

 

For a sweeter mellower salsa try roasting ingredients first.

Spread tomatillos, garlic, and chiles on a baking sheet and put under the broiler.
Broil for about 5 minutes, until you see blackened, charred spots on the vegetables.
Flip them over and roast until they become darkened, juicy, soft and oozy.
Pour the entire contents of the pan into a blender (with juices). Add a bit of the cilantro.

 

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Blacken Salmon a NW Po Boy

 

Blackened Salmon Po Boy Sandwich

Sorry about the picture ran out of cabbage. My favorite variation on this sandwich is to slice the salmon into about 1′ or so cubes before spicing and cooking. I think it makes a tastier and easier to eat sandwich. I also add lemon squeezed and at times replace the half of the mayo with tarter sauce.

4 salmon steaks or fillets, about 6 oz. (180 gr.) each, boned and without skin.
4 slices cut from a baguette or hoagy roll, each about 6" (15 cm.) long, split lengthwise and
with some of the inside bread scooped out
1/2 cup each red and green cabbage, shredded
8 slices tomato
1/4 cup mayonnaise
1/4 cup Cajun spice mixture
salt and pepper to taste
oil as required

Note: Because the blackening process generates a great deal of smoke, be sure to prepare this dish outdoors over hot charcoals and indoors only if you have good ventilation.

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Salmon Ceviche with a few experiments

Salmon Ceviche and some variations

salmon cevich bowl
field and stream photo

I really like Ceviche. I have had it traveling, in Mexico and Costa Rica a number of times, in countless restaurants in the USA. I have had it made with squid, snapper, ling cod, shrimp and prawns, tuna, and a score of unidentified white fish. I have also made it with most of the above ingredients at one time or another. So I guess it was only a matter of time until I tried making ceviche with salmon.

For the How to:

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Salmon Patties - what to do with left overs

Don’t get me wrong both my parents were good cooks, but for this aberration - the dreaded salmon loaf. This is as close as I will bring you to salmon loaf. (Dreaded memories of a bland - even for a kid - bready, fishy baked thing with cream sauce over it) 

 

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Salmon Soup - Quick and Easy

salmon soupMakes two lunch sized portions

7.5 oz canned or smoked salmon
1 onion, chopped
2 cloves garlic, minced
1 T olive oil
1 or 2 red potatoes, diced
2 cups milk
salt & pepper
Cilantro or chopped green onion for garnish

Saute the onion and garlic in the olive oil until softened. Add the diced potato and most of the salmon. Reserve a bit of the salmon to add at the end, so there are some nice whole chunks. Cover with the milk, and simmer until the potatoes are soft, about 20 minutes. Add salt and pepper to taste, and sprinkle with a few torn parsley leaves.

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Just adding my blog to Technorati

Technorati Profile

Salmon Taste Tests - Farmed Or Wild

There have been a number of taste tests comparing Farmed to Wild Salmon.

Surprisingly Farm salmon has held it’s own in several of them.  I my personal experience, the harvest method, handling post harvest and species make the most different. When I had the opportunity to have fresh caught troll silvers and freshly harvested farmed silver salmon I was not able to choose between them based on taste.

June 22, 2000

At blind taste test conducted  at The luncheon at Restaurant Nora coincided with SeaWeb’s release of a national poll  on concerns surrounding fish farms by conservation groups, diners evaluated the flavor, texture, mouth feel and color of wild salmon and farmed salmon, which were prepared the same way.

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A New Deviled Egg

deviled eggsDeviled EGGS and Salmon

Favorite Version 1 of 3

My Favorite, It is heavy on the salmon, depending on the way your salmon is smoked you may want to increase the mayonnaise to add moisture. these recipes do not have the traditional mustard and paprika toppings, feel free to add them if you miss them. This can also work with leftover baked or poached salmon as long as it is still moist and was not over cooked.

  • 1/4 pound smoked salmon, coarsely chopped
  • 2 tablespoons cream cheese, whipped gives a nice easy consistency
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice
  • Freshly ground white or black pepper
  • 4 large hard-cooked eggs, peeled and halved lengthwise       

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Lifesavers on the Water

 LifeBoat

Blog for Lifeboatman

Anyone that has spent some time on the blue water should give a shout out once in a while to the men and women that watch over them. In the US most of the deep water lifesaving is done by the US Coast Guard a Governmental Agency. They do have a foundation and supplements their operations and it is a charity that has recieved a 4 star rating for efficiancy of operation.

Ross bought it to our attention that in the UK they are privately funded Charity.

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Southern Salmon -Blackened spice reciepes

 spices seasoning salmon blackened

 Southern Salmon -   6 Blackened Seasoning recipes

Any of these will work as a blacken seasoning for salmon, mix match and experiment.

These are presented as parts

This provides two benefits

1. You can make as much or as little as you want

2. It is easier to compare one mix to another

Testing these out you can use tablespoons, shot glasses or handfulls.

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