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Spaghetti with Seafood and Spinach

Spaghetti with Seafood and Spinach

8 oz. dry spaghetti
1 T. olive oil
1 T. fresh lemon juice
2 tsp. grated lemon zest
2 cloves garlic, minced
3 T. chopped flat-leaf parsley leaves
4 oz. medium shrimp, shelled and deveined
1/2 lb. fresh bay scallops
4 oz. skinless salmon fillet, cut into 4 strips
2 T. dry white wine or additional lemon juice
2 C. packed baby spinach leaves, about 1/2 lb., stems removed

Bring a large pot of water to a rapid boil. Add the pasta and cook to al dente, following package directions. Meanwhile, in a small bowl, combine the olive oil, 1 T. (15 ml) lemon juice, lemon zest, garlic, and parsley. Set aside. While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the shrimp, scallops, and salmon. Cook, turning once, for about 2 minutes. Add the wine and boil for another minute. Set aside. Drain the pasta and toss with the lemon-garlic mixture and spinach. Gently toss the seafood with the pasta and serve immediately.

Yield: 4 Servings
Calories: 381
Fat: 7g
Fiber: 3g

Roasted Fennel and Red Onion Salmon

Roasted Fennel and Red Onion Salmon

2 small fennel bulbs, cut into 1/2-inch wedges

1 large red onion, cut into 1/2-inch wedges

6 cloves garlic, smashed

1 cup cherry or grape tomatoes

2 teaspoons extra-virgin olive oil

1/2 bunch fresh thyme sprigs

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 6-ounce salmon fillets, skinned

1 lemon, halved

About 3 cups cooked rice (optional)

Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired. Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.

Mushroom and Hazelnut Soup with Sherry/Marsala Cream

Mushroom and Hazelnut Soup with Sherry/Marsala Cream

2/3 C. Oregon hazelnuts
3 tsp. unsalted butter
2 large shallots, finely minced
2 cloves of garlic, finely minced
1 pound of button or crimini mushrooms, stems removed and sliced (reserve the stems for stock)
1⁄4 pound wild mushrooms (chanterelles, porcini and shitake are all good options)
1⁄4 C. Amontillado sherry or Marsala
4 C. mushroom or chicken stock
salt and pepper, to taste

Preheat oven to 350 degrees. Toast the hazelnuts for 10 minutes or until they are lightly toasted and their skins begin to crack. Remove from oven and put the hazelnuts in a clean dishtowel. Rub vigorously to remove as much skin as possible. When cool, grind the nuts in a food processor and set aside. Melt the butter in a saucepan. Add the shallots and garlic and cook until translucent. Add the mushroom slices and sauté 10 minutes, stirring frequently. Deglaze the pan with the sherry or Marsala. Add the mushroom stock and season with salt and pepper. Reduce the heat, and simmer for about 15 minutes. Puree the soup and nuts together in a food processor or blender in batches—process for a long time until the hazelnuts are completely smooth and integrated into the soup.

Sherry/Marsala Cream:
1⁄2 C. heavy whipping cream
3 tsp. sherry or Marsala
Finely chopped tarragon, chives or parsley to garnish

Whip the cream, and add the sherry or Marsala. Serve dolloped on top of the hot soup and sprinkle with chopped herbs.

Mushroom Stock

2 tsp. olive oil
1 onion, chopped coarsely
1 large carrot, chopped
1 stalk celery, chopped
1 leek, rinsed and chopped
2 garlic cloves, halved
1 oz. dried porcini mushrooms
4 thyme sprigs
1 bay leaf
1 tsp. soy sauce
4 to 8 oz. mushrooms from preceding recipe
6 C. water

Heat the olive oil in a large 4 quart saucepan. Add the onion, carrot, celery, and leek and sauté over medium-high heat until the onion is well browned, about 15 minutes. Add the mushrooms and sauté another 5 minutes. Add all the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook, partially covered for 45 minutes. Strain through a sieve.

Brie Smoked Salmon Stackers

Brie Smoked Salmon Stackers

1 (12 ounce) package smoked salmon

1 (8 ounce) package of softened brie cheese (depending on how much you like cheese)

1 French baguette

1 tsp. olive oil

1 tsp. fresh coarse ground black pepper

1 T. Grey Poupon Dijon Mustard

Slice french baguette in half inch slices an arrange of a cookie sheet. Drizzle baguette with olive oil. Scoop one dab of brie softened at room temperature onto each piece of bread. Cut salmon into equal portions and place on top of brie. Cook for 375 degrees for 8-10 minutes. Brush the salmon lightly with the grey poupon mustard. Sprinkle with pepper to taste.

Northwest Waldorf Salad

Northwest Waldorf Salad

3/4 C. finely chopped celery

1/2 C. chopped dried cherries

1/4 C. chopped hazelnuts, toasted

1/3 C. plain fat-free yogurt

3 T. reduced-fat sour cream

1 T. fresh lemon juice

1/4 tsp. salt

2 Bartlett pears (about 1 pound)

 

Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently. Peel, core, and chop pears. Add pears to salad, and toss gently. Cover and chill 1 hour.

Northwest Smoked Salmon Crêpes

Northwest Smoked Salmon Crêpes

Crêpes

5 ounces hot-smoked salmon

2/3 C. mayonnaise

1/3 C. sour cream

1 C. shredded parmesan cheese

2 tsp. lemon juice

3/4 tsp. Worcestershire

3/4 tsp. chopped fresh dill

1/8 tsp. white pepper

1/8 tsp. hot sauce

Seasoned salt

2 T. melted butter

Paprika

Fresh dill sprigs, rinsed

 

Stack 2 crêpes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds. Repeat to cut remaining crêpes; discard scraps. Preheat oven to 350°. Remove skin and bones from salmon. With your hands, break salmon into fine pieces; you should have about 1 C. In a bowl, mix mayonnaise, sour cream, 1/2 C. parmesan cheese, lemon juice, Worcestershire, chopped dill, white pepper, and hot sauce. Stir in the salmon and seasoned salt to taste. Mound about 1 1/2 tsp. of the salmon filling on one half of each crêpe round; fold it over to make a half-moon shape. Set crêpes, slightly overlapping, in a buttered 10- by 15-inch baking pan. Drizzle with melted butter and sprinkle with remaining 1/2 C. cheese and a little paprika. Bake until crêpes are golden and bubbly, 15 to 25 minutes. Transfer to a serving platter or plates and garnish with dill sprigs.

Savory Rhubarb Jam for Grilled Salmon

Savory Rhubarb Jam for Grilled Salmon

1/2 C. sherry

1 1/4 lb. rhubarb trimmed and cut in 1” pieces

3/4 C. sugar

Juice and zest of 1 large lemon

1/4 C. water

1 tsp. Dijon mustard

 

Cook ingredients in a non-reactive saucepan for 10 minutes or until jam like. Stir to prevent burning. Serve under or drizzled over the top of grilled salmon.

 

 

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Fiddlehead Fern and Mushroom Soup

Fiddlehead Fern and Mushroom Soup

fern5 C. low- sodium chicken stock

2 C. cleaned fiddlehead ferns, large ones cut in half

2 C. crimini mushrooms, thinly sliced

1 T. olive oil

2 large long white or Yukon gold potatoes, peeled and cubed into small bite sized pieces

1/2 C. sweet onion, finely diced

2 sprigs fresh thyme, or 1/2 tsp. dried

2 cloves garlic, minced

1 T. fresh lemon juice

Salt and pepper

 

Bring the stock to a boil in a soup kettle. Add the potatoes, onion and thyme. Cook on a low boil, covered until the potatoes are very, very tender – this takes me from 20 to 25 minutes. While doing that, in a large skillet, sauté the sliced mushrooms, ferns and garlic in the olive oil with a generous sprinkle of salt and a few grinds of freshly ground black pepper for about 1 minute. Add two large spoons of stock, cover and simmer for 5 minutes. Uncover, stir and continue to cook for 5 more minutes. At this point, the mushrooms and ferns should be cooked. Add the lemon juice and taste for salt and pepper. Note: if not making a soup – this is a wonderful side dish as-is! Set aside until the potatoes are done. When the potatoes are very tender (at the point of mushy) take off the heat, remove the thyme stems if using fresh and allow to cool off for a few minutes. Carefully cream with the immersion blender (or do so in batches in a food processor). Avoid splashing the hot liquid on yourself! Add half the fern/mushroom mixture, and again with the immersion blender, whiz down into small pieces. Add the remaining fern/mushrooms, stir and taste for salt and pepper. This process will give you a creamy textured, full bodied yet low-fat soup. If cooled down too much, heat on low until just heated through and serve. Enjoy!

 

 

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Salmon Pastries with Dill Pesto

Salmon Pastries with Dill Pesto

1/2 C. lightly packed chopped fresh dill weed

1/3 C. CRISCO® Light Olive Oil

1/4 C. Fisher® Chef’s Naturals® Chopped Walnuts

1/4 C. fresh lime juice

1 clove garlic

1 T. Dijon mustard

2/3 C. shredded Parmesan cheese

Salt and pepper, if desired

3/4 lb salmon fillet, thawed if frozen and patted dry

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Dill weed sprigs

Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 C. of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.) Spoon 1 level tsp. dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart. Bake 20 to 25 minutes or until golden brown. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.

Red Pepper and Goat Cheese Bites

Red Pepper and Goat Cheese Bites

8 slices uncooked bacon

1 T. CRISCO® 100% Extra Virgin or Pure Olive Oil

1 C. diced sweet yellow onion (such as Maui or Walla Walla)

1 large red bell pepper, diced (1 1/2 C.)

1/4 tsp. salt

1/8 tsp. pepper

3/4 C. crumbled goat (chèvre) cheese (3 oz)

2 oz cream cheese (from 3-oz package), softened

1 T. chopped fresh parsley

1 can (8 oz) Pillsbury® refrigerated reduced-fat or regular crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat 10 to 15 minutes, turning occasionally, until crisp. Remove from skillet; drain on paper towels. Crumble bacon; set aside. Discard bacon drippings. Add oil to skillet; heat over medium heat until hot. Add onion and bell pepper; cook about 15 minutes, stirring occasionally, until soft and tender. Stir in salt and pepper. Place mixture in food processor bowl with metal blade. Cover; process until smooth. Or blend in blender on medium speed about 30 seconds, stopping once to scrape sides, until smooth. In small bowl, mix goat cheese, cream cheese and parsley until smooth. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Cut each rectangle into 8 (1 1/2-inch) squares. Place squares on cookie sheet. Spoon rounded 1 tsp. red pepper mixture on each square, spreading slightly. Spoon slightly less than 1 tsp. cheese mixture on pepper mixture on each square. Top each with about 1/4 tsp. crumbled bacon. Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.

Cheese and Fruit Plate

Cheese and Fruit Plate

9oz. dried Mission Figs, chopped

2 ½ ox. Hazelnuts, chopped

12oz. jar Apricot Preserves

8oz. Gouda

8oz. Blue Cheese

8ox. Brie Round

1lb. Strawberries

7oz. dried Apricots

64 Whole Wheat Crackers

Parsley Springs

In small serving bowl mix figs, nuts and apricot preserves.  To serve place cheeses on decorative platter, surround with strawberries, apricots and crackers. Garnish with parsley.

Smoked Salmon and Cream Cheese Frittata

Smoked Salmon and Cream Cheese Frittata

6 large eggs

2 T. milk

1 T. chopped fresh dill

1 tsp. kosher salt

Freshly ground black pepper, to taste

2 T. chopped chives

2 oz. cream cheese, softened

2 oz. smoked salmon, chopped

2 tsp. extra-virgin olive oil

Serving suggestion: Crispy potatoes and mesclun salad

 

Position a rack in the center of the oven and preheat to 375 degrees F. Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes. Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

 

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Sticky Salmon

Sticky Salmon

1 lb salmon fillets cut into 1 inch cubes (400g)

1.5 T. soy sauce

2 T. ketchup

1 T. vinegar

1 T. sweet chili sauce

2 T. dark brown sugar

 

Place everything but the salmon in a small sauce pan and still over low heat until all the sugar is dissolved. Pour into an ovenproof dish and leave to cool. Add the cubes of salmon and stir to coat them. Leave to marinade for at least one hour. Bake covered for 20 minutes at 400, basting occasionally until cooked through.

 

From First Meals

 

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Oregon Winter Pear & Greens Salad

Oregon Winter Pear & Greens Salad

Oregon Lemon Nut Dressing

1 fresh Pears, cored and sliced

1/4 lb. fresh Spinach

1/2 head torn Lettuce

Prepare lemon nut dressing and chill. Combine pears, spinach and lettuce. Drizzle with dressing and toss.

Lemon Nut Dressing: Spread 1/3 C. coarsely chopped hazelnuts in a shallow pan and toast at 350 degrees 10 to 12 minutes; set aside. In a bowl, combine 1/2 C. vegetable oil, 3 T. lemon or lime juice, 2 T. Vinegar, 1/2 tsp. salt, 1/4 tsp. sugar, 1/4 tsp. tarragon, 1/4 tsp. lemon or lime zest, 1/8 tsp. pepper and 1/4 tsp. nutmeg; mix well. Add hazelnuts just before serving.

 

Yield: 8 servings

Calories: 203

Fat: 18g

Fiber:

 

Meyer Lemon Soufflé with Wild Huckleberry Sauce

Meyer Lemon Soufflé with Wild Huckleberry Sauce

meyer3 Meyer lemons

6 eggs

1/2 cup milk

4-1/2 teaspoons sugar, plus extra for cups

2 tablespoons flour

1 tablespoon butter

2 tablespoons sugar

Cream of tartar

Powdered sugar

Preheat oven to 400°F. Grate the lemons finely. Measure two tablespoons of zest and set aside. Discard the rest of the zest. Juice the lemons and strain. Measure the juice and reduce by half on the stovetop or in the microwave. Set aside. Separate the eggs, placing six yolks in a mixing bowl and five whites in the bowl of an electric mixer. Discard the extra white. Place the milk in a small saucepan. Sift in the flour and sugar and whisk together. Place over a medium flame and whisk continuously till the mixture thickens and begins to bubble. Continue cooking and whisking another minute. Remove from heat. Whisk yolks, then whisk small amounts of the milk mixture into the yolks until all has been incorporated. Scrape the mixture back into the pan, and whisk over the flame 3-4 minutes, till the mixture has thickened noticeably. Remove from the heat and beat in the butter. Be careful to whisk around the edge of the bottom of the pan. Turn the mixture back into the bowl that originally held the yolks. Begin beating the whites on low. Using cold butter, butter 6 individual 8-ounce coffee cups, using your fingers to assure that the cups are evenly coated on the inside. Place a couple of tablespoons of sugar in one cup and rotate the cup above the next cup to insure the inside is completely sugared all the way to the top, as the excess sugar falls into the second cup. Continue to the sixth cup, saving any of the excess sugar. Turn the beater up to medium. As soon as peaks begin to form, add two tablespoons of sugar, being sure to avoid the side of the bowl or the whisk. As soon as soft peaks form, add a pinch of cream of tartar. Continue to beat till peaks are firm, but the whites retain some glossiness. Add about a third of the whites to the soufflé base, and incorporate vigorously. Add half of the remaining whites and fold in gently, then repeat with the last of the whites. Divide the mixture equally among the six soufflé cups, and gently level the tops. Sprinkle the reserved, reduced juice on top of the soufflés, and bake on a sheet pan till done, about 15 minutes. The tops of the soufflés should be firm and just beginning to brown. Remove the pan of soufflés from the oven, dust with powdered sugar, place on saucers and serve immediately with wild huckleberry sauce.

Wild Huckleberry Sauce

1-1/4 cups sugar

1 cup water

1 lemon

Combine the sugar and water in a small saucepan. Heat slowly, stirring, to dissolve the sugar. Using a vegetable peeler, peel three strips of zest from the lemon and add to the sugar syrup. Bring to a boil and boil five minutes. Remove from the heat and let cool. Transfer to a storage container, cover and refrigerate. Extra syrup can be kept refrigerated for a month.

3 cups huckleberries

1 cup sugar syrup

Place the huckleberries and syrup in a saucepan and bring to a simmer. Simmer until the huckleberries are soft, and remove from the heat. Let cool slightly, then puree in a blender. Pass through a chinois, pressing on the berries to extract as much liquid as possible. Add a squeeze of lemon juice. If the sauce is too thin, wipe out the saucepan, return the sauce to the saucepan and reduce slightly. If it is too thick, add some additional sugar syrup. Extra sauce can be kept refrigerated for a month.

Duck Breast with Wild Mushrooms

Duck Breast with Wild Mushrooms

2 boneless whole duck breasts, about 1 lb each

1/4 C. unsalted butter

2 T. chopped shallots

2 cloves garlic, crushed and then finely chopped

6 oz fresh chanterelle mushrooms, brushed clean, trimmed and coarsely chopped

6 oz fresh oyster mushrooms, brushed clean, trimmed and coarsely chopped

5 oz fresh shiitake mushrooms, brushed clean, trimmed and coarsely chopped

1/3 C. dry white wine

1 C. veal stock or purchased beef stock

1 T. chopped fresh parsley

 

Preheat an oven to 400 degrees. Using a sharp knife, trim off the excess fat from around the edges of the duck breasts. Score the remaining skin covering the breast in a cross-hatch pattern every 1 inch. Rub salt and pepper to taste onto all sides of the breasts. Place them, skin side down, in an ovenproof sauté pan. Place the pan over high heat and heat until the breasts begin to sizzle loudly, 2-3 minutes. Then slip the sauté pan into the oven and cook for 10 minutes. Turn the breasts over and continue to cook in the oven until firm to the touch, about 5 minutes longer for medium-rare. Remove the duck breasts from the pan and keep warm. Pour off the fat from the sauté pan. Place the pan over medium-high heat. Add the butter and, when it melts, add the shallots and garlic and sauté just until the shallots are translucent, 1-2 minutes. Add all of the mushrooms and salt and pepper to taste and continue to sauté until the mushrooms begin to soften, 2-3 minutes. Add the wine and cook until reduced by one-third, about 2 minutes. Add the veal stock and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Stir in the parsley. Taste and adjust the seasoning. Meanwhile, cut the duck breasts crosswise on the diagonal into slices 1/2 inch thick. Spoon the mushrooms onto a warmed serving platter or individual plates. Arrange the sliced breasts on top. Serve immediately.

 

 

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Grilled Orange Salmon

Grilled Orange Salmon

grillsal1/4 C. orange juice

1 tsp. minced fresh tarragon

1 tsp. olive oil

1-1/2 tsp. minced chives

1/2 tsp. grated orange peel

1/2 garlic clove, minced

1/4 tsp. salt

1/8 tsp. pepper

2 salmon fillets (8 oz. each)

 

In a large bowl, combine the first eight ingredients. Set aside 2 tsp. marinade for basting. Pour remaining marinade into a resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 2-3 hours. Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade. Yield: 2 servings.

 

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Crab Leg Sauté in Cranberry Orange Beurre Blanc

Crab Leg Sauté in Cranberry Orange Beurre Blanc

1/2 cup beurre blanc (recipe below)

1 orange, juice and segments

2 cups cooked spaghetti squash

pinch salt

2 T butter

8 oz. Dungeness crab leg meat

12 whole hazelnuts, toasted and peeled

2 T avocado balls, scooped with a melon baller

3 T whole cranberries cooked in a little water until they pop

 

Preheat oven to 350° Prepare beurre blanc and reserve. Using a sharp parring knife, peel the orange making sure to remove all of the white pith. Cut the orange segments from between the membranes and reserve. Then squeeze what is left of the orange and its membranes to extract the juice. Reserve the juice and segments. To cook spaghetti squash: split 1 squash lengthwise and scrape out the seeds. Place it in a baking dish, cut-side down, add 1 cup water and bake for 1 hour or until soft. Remove and run slow running cold water over the cooked squash to cool. Drain, cut side down on a towel. When the squash has cooled and drained, use a dinner fork to scrape out the pulp. It will string and look like golden strand of thin spaghetti. Place 2 cups of the cooked squash in a baking dish, sprinkle with salt and dot with 1 T butter. Put in oven to heat while you prepare the crab. Melt 1 T butter in a sauté pan over medium heat. Add crab legs and hazelnuts. Heat for 1 minute. Add avocado, orange segments, orange juice and cranberries. Cook for 30 seconds and remove from heat. Remove squash and create nests on two dinner plates. Spoon crab into the center of each nest and arrange some of the cranberries and hazelnuts on the squash as a garnish. Pour the sauce over all. Approximate preparation time: 1 1/2 hours to cook and cool the squash. 20 minutes for the remainder of the preparation.

 

Beurre Blanc Sauce:

6 oz. white wine

3 oz. white wine vinegar

3 whole black peppercorns

1 shallot, cut into quarters

1 cup heavy cream

6 oz. cold, unsalted butter, cut into pieces

3 oz. cold butter, cut into pieces

 

Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon, Calphalon). Reduce until the mixture is just 1-2 T. and has the consistency of syrup. Add the cream and reduce again until mixture is 3 to 4 T. and very syrupy. Remove pan from heat. Add butters, about 2 ounces at a time, stirring constantly and allowing each additional piece to melt in before adding more. (If mixture cools too much, butter will not melt completely and you’ll have to reheat slightly.) Strain and hold warm on a stove-top trivet or in a double-boiler over very low heat until you are ready to use it.

 

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Pan-Sautéed Buttery Steelhead Trout with Caramelized Shallots and Lime

Pan-Sautéed Buttery Steelhead Trout with Caramelized Shallots and Lime

2 T. unsalted butter

2 tsp. toasted sesame oil

4-5 large shallots, sliced in half, peeled, and sliced in long pieces

1 T. pure maple syrup

1 large steelhead trout filet (2 to 3 lbs), skin left intact

2 large limes

1 T. fresh grated ginger root

1 T. mirin

2 T. soy sauce

freshly ground black pepper to taste

 

Melt butter in a large heated skillet that has a lid. Add sesame oil and shallots. When shallots start to become translucent (about 5 minutes), sprinkle with maple syrup and cook on medium about 5 minutes longer. Move shallots to the sides and arrange trout skin-side down in the pan. Grate zest of one lime over filet. Squeeze juice of that lime over filet. Sprinkle with ginger, mirin, soy sauce and black pepper. Cook for 5 minutes, uncovered. Tip the pan to accumulate juices and shallots in the corner. Spoon some shallots and juice over the top of the filet to baste. Cover pan, turning heat to low. Meanwhile, slice second lime thinly. Cook on low about 10-15 minutes until filet appears cooked and a thin knife inserted in the center meets with no resistance. Garnish with lime slices squeezing juice from the ends of the lime over the filet. Baste again, cover for 1 minute, and then remove from heat and serve immediately.

 

 

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Seared Salmon with Balsamic Glaze and Watercress

Seared Salmon with Balsamic Glaze and Watercress

salmon1/4 C. balsamic vinegar

1/4 C. water

1 1/2 T. brown sugar

1 1/2 T. fresh lemon or lime juice

2 T. extra virgin olive oil

Four 4-oz. wild Alaskan salmon fillets with skin

Salt and freshly ground pepper

1 large bunch watercress, large stems removed, washed and dried well

2 T. extra virgin olive oil

1/2 of a lemon lemon or lime (use what you use in the balsamic glaze)

Salt and freshly ground pepper

 

In a small bowl, mix the vinegar, water, brown sugar, and lemon or lime juice. Dry the salmon very, very well with paper towels (this is critical!). Salt and pepper the flesh side of the fillets. Don’t be afraid to season the fish well – I used a very generous pinch of kosher salt per fillet. In a large non-stick pan, heat the olive oil over high heat until it is very hot (but not smoking). Add the salmon fillets skin side up and sear 2-3 minutes for medium rare (this will depend on the thickness of your fish – my fillets were about an inch and a half thick), or longer for medium (even longer for well-done). Gently flip the fillets and sear on the skin-side for another 1-2 minutes (for medium rare). Remove the salmon fillets to a plate. Very carefully add the vinegar mixture to the pan – it will sputter and splatter, so be careful! Boil over high heat until the sauce has reduced to a medium-thick glaze (reduce by about 1/3). In a medium bowl, toss the watercress, the olive oil, the salt, and the pepper. Add a few squeezes of lemon or lime juice. Taste and correct for salt and acid. Place a piece (or two, if you’re hungry!) of salmon on a plate. Top with the balsamic glaze and a pile of the dressed watercress.

 

 

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Smoked Salmon and Vegetable Cream Cheese Bagels

Smoked Salmon and Vegetable Cream Cheese Bagels

bagel2 sesame bagels

Vegetable Cream Cheese, recipe follows

4 slices smoked salmon

Slice the bagels in half horizontally and spread 1 T. of the vegetable cream cheese over the bottom half of each bagel. Arrange 2 slices of smoked salmon over the cream cheese and place the remaining bagel halves on top. Cut the bagels in half crosswise and serve.

Vegetable Cream Cheese:

16 oz. cream cheese, at room temperature

2 T. minced scallions, white and green parts

2 T. finely chopped carrot

2 T. finely chopped celery

2 T. finely chopped radish (2 radishes)

2 to 3 pinches kosher salt

1 pinch finely ground black pepper

Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.

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Lime-And-Honey Glazed Salmon with Warm Black Bean and Corn Salad

Lime-And-Honey Glazed Salmon with Warm Black Bean and Corn Salad

Lime-and-Honey-Glazed-Salmon-with-Warm-Black-Bean-and-Corn-Salad4 T. extra-virgin olive oil

1 medium onion (chopped)

2 garlic cloves

1 tsp. red pepper flakes

1 tsp. ground cumin

3 T. honey

1 tsp. chili powder

4 (6 oz.) salmon fillets

1 red bell pepper (cored seeded and chopped)

1 (10 oz.) box frozen corn (defrosted)

1/2 C. chicken stock or broth

1 (15 oz.) can black beans (rinsed and drained)

2 T. fresh cilantro (chopped)

6 C. baby spinach

 

Preheat medium to large skillet over medium heat with 2 T. of olive oil. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Stir occasionally for 3 minutes. Add bell pepper and corn and cook for an additional minute. Add chicken stock and continue to cook for an additional 2 minutes. Add black beans and cook until beans are just heated through. Remove skillet from heat and add juice of 1 lime, cilantro and spinach. Toss to wilt spinach. Preheat a medium non-stick skillet over medium high heat with 2 T. of olive oil. In shallow dish combine: juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets and toss to coat. Add salmon to hot skillet and cook until done (3-4 minutes each side). Serve salmon over bed of black bean corn salad.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Wild Leek Pasta Sauce for One

Wild Leek Pasta Sauce for One

wild20leek20pasta1 T. olive oil

1 clove garlic, minced

5 or 6 wild leeks, chopped

Handful of cherry or grape tomatoes

Parmesan cheese (optional)

 

In a small skillet, heat olive oil until it shimmers. Add garlic and wild leeks and cook until leeks are almost tender, about 5 minutes. Add tomatoes and cook until they start to break down, about 10 minutes. Pour sauce over cooked pasta and garnish with Parmesan cheese, if using.

 

 

Marinated Flank Steak with Mushroom Ragout and Herb Salad

Marinated Flank Steak with Mushroom Ragout and Herb Salad

 

Marinade:

1/4 C. vegetable oil

1/2 C. dry red wine

1/4 C. soy sauce

2 T. red wine vinegar

1 T. Worcestershire sauce

1 T. Creole mustard (or other grainy mustard)

1 T. fresh thyme leaves

2 1/2 lb. flank steak

 

Mushroom Ragout:

3 T. olive oil

3 T. butter

1 medium sweet onion, minced (about 1 C.)

2 garlic cloves, minced

1/4 pound fresh white mushrooms (about 1C.)

3/4 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobello (about 3 C.)

2 T. fresh thyme, finely chopped

3 T. soy sauce

1/4 C. medium-dry sherry

2 T. red wine vinegar

1 (28 to 32-ounce) can whole tomatoes, drained, reserving juice, and coarsely chopped

 

Herb Salad:

1/2 C. fresh parsley leaves

1/4 C. torn basil leaves

2 T. chopped chives

1 T. fresh thyme leaves

1/8 C. fresh marjoram leaves

1 lemon, juiced

Extra-virgin olive oil

Salt and freshly ground black pepper

 

Flank Steak: Combine all ingredients for marinade in a re-sealable plastic bag. Marinate steak for 1 to 3 hours in the refrigerator.

 

Mushroom Ragout: Heat olive oil and butter in a heavy skillet. Add onion and cook, stirring, until onion is softened. Add garlic and cook until garlic is fragrant, about 1 minute. Add mushrooms and cook until the liquid they give off is evaporated and the mushrooms begin to brown. Add thyme, soy sauce, sherry and vinegar and boil until liquid is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened.

Preheat a grill or the broiler. Remove the steak from the marinade and pat it dry. Grill or broil steak for about 6 minutes on each side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before slicing.

 

Herb Salad: Combine all of the herbs in a bowl. Drizzle with lemon juice and olive oil. Season with salt and pepper and toss well.

 

Cut the steak across the grain into thin diagonal slices. Serve with the ragout and top with a little bit of the herb salad.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Wild Leek Biscuits with Cracked Coriander Seeds

Wild Leek Biscuits with Cracked Coriander Seeds

biscuit3/4 cup chilled buttermilk

3/4 cup thinly sliced ramps (approx. 25 grams)

1 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. black pepper

6 T. (3/4 stick or 85 grams) chilled unsalted butter, cut into pieces

1 large egg, beaten (for glaze)

1/2 tsp. coriander seeds, cracked

 

Preheat oven to 425°F/215°C. Mix flour, baking powder, salt, and pepper in a large bowl. Add butter and break down the butter with your fingers, until a fine meal forms. You can also use a food processor for this if you wish. Add buttermilk/ramps stirring until dough forms. Turn dough out onto lightly floured surface and press out to 7-inch round, about 1/2 inch thick. Using 2-inch diameter biscuit cutter dipped in flour, or a glass, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer rounds to baking sheet lined with parchment paper. Brush biscuit tops with some of egg and sprinkle with cracked coriander seeds. Bake biscuits until golden brown (between 15-20 minutes). Serve warm with butter.

 

 

 

Ramp-Sesame Pancakes with Miso Dipping Sauce

Ramp-Sesame Pancakes with Miso Dipping Sauce

leek_pancakes_jpg_492x0_q85_crop-smart1/4 cup all-purpose flour, plus more for rolling out

1 tablespoon toasted sesame seeds

1/2 teaspoon kosher salt

1 cup boiling water

About 20 ramps, white and pink parts finely chopped to yield about 1/3 cup

Bacon fat, peanut oil, or canola oil

 

For Miso Dipping Sauce

 

3 tablespoons yellow or brown miso paste

1 tablespoon rice wine vinegar or lemon juice

2 teaspoons honey

3 dashes toasted sesame oil

Freshly ground black pepper

Ground cayenne pepper (optional)

 

For the pancakes, combine the flour, sesame seeds, and salt in a medium bowl. Slowly pour in the boiling water, stirring with a fork to combine. The mixture will be thick and hard to work, but keep at it until its cool enough to start kneading by hand. If it’s too tacky, add in another tablespoon or two of flour until the dough is workable. Knead the dough for about 5 minutes, until smooth. Shape the dough into a ball and let it rest, covered with damp towel in the bowl, for 30 minutes. In the meantime, combine the ingredients for the miso sauce, adding in ground black pepper and cayenne to taste. Mix well. Keep covered and refrigerated until ready to use. When the dough has rested, divide it equally into 8 pieces. Roll each piece into a ball. On a lightly floured board, roll a dough ball out to a flat circle about 1/4-inch thick. Spread a heaping teaspoon of the ramps all over the dough. Starting at the edge of the circle, roll the dough up into a tight cigar. Coil the cigar into a snail or a cinnamon roll shape. Flatten the snail/roll and roll it out again to about 1/4-inch thick. Repeat with the rest of the dough. Heat a heavy-bottomed skillet over medium heat. When the pan is hot, add in a half teaspoon of bacon fat, peanut oil, or canola oil. Cook the pancake for 60-90 seconds on each side or until golden brown, adjusting the heat as necessary. Move the finished pancake into a warm oven until the rest of the pancakes are done. Repeat with the rest of the dough. Slice the pancakes into quarters and serve with the miso sauce.

Fiddleheads with Artichokes and Wild Leeks

Fiddleheads with Artichokes and Wild Leeks

1 T. olive oil

3 or 4 wild leeks, chopped

6 mushrooms, chopped

2 ounces white wine

2 ounces vegetable stock

1 ounce of lemon juice (optional)

1 cup or so of fiddleheads

3/4 cup or so of artichoke hearts

Parmesan cheese for garnish (optional)

fiddleheads

In a large skillet heat olive oil until it shimmers. Add wild leeks and cook until softened, 3 or 4 minutes. Add the mushrooms and cook until they have thrown off their liquid, about 5 minutes. Add white wine and vegetable stock and heat through. Add fiddleheads and increase heat to medium-high. Cook until the fiddleheads are almost tender about 10 minutes. Add more vegetable stock if it is too dry. Add artichokes and cook until they are heated through and fiddleheads are completely cooked, about 5 minutes. Garnish with shaved Parmesan cheese.

Rainbow Trout with Wild Leeks

Rainbow Trout with Wild Leeks

trout1 fillet of rainbow trout

6 wild leeks, chopped (ramps)

1 T. olive oil

1 T. pine nuts

Juice of 1/2 a lemon, or to taste

1 T. fresh thyme

Salt and pepper to taste

Preheat oven to 350F. Place fish in an oven proof pan. Set aside. In a small bowl, mix the rest of the ingredients. Spread evenly over the fish and place in the oven. Bake until the fish is cooked through, about 15 or 20 minutes, depending

Sautéed Salmon or Trout with Shallots, Ginger & Lime

Sautéed Salmon or Trout with Shallots, Ginger & Lime

1/2 C. Flour

1/2 tsp. Salt

1/2 tsp. Pepper

4 steelhead salmon, salmon-trout or trout (about 3/4 lb. each), split and boned, heads and tails removed

4 T. Olive Oil

1/4 C. Butter

1/4 C. minced Shallots

2 tsp. peeled minced Fresh Ginger

1 T. Sesame Seeds

1 T. Lime Juice

1 T. Soy Sauce

Steamed and Buttered Bok Choy as accompaniment

 

Combine flour, salt and pepper on a plate.  Lightly dust fish with flour and set aside.  Pour 2 T. oil in a large skillet and heat over high heat until hot.  Sauté half the fish for 3 minutes a side.  Keep fish warm while cooking remaining fish in remaining oil.  Drain oil from pan; add butter, shallots, ginger and sesame seeds.  Cook, stirring constantly, over medium heat for 2 minutes.  Add lime juice and soy sauce and cook, stirring, another minute.  Spoon sauce over fish and serve with buttered bok choy.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes

Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes

Salmon and Ragout:

2 lb. salmon fillets, sliced into 3-oz. slices

Salt and freshly ground black pepper

1 lemon, juiced

1 tsp. Worcestershire sauce

Olive oil

1 lb. assorted wild mushrooms

1 T. butter, plus 7 T.

1/4 C. chopped shallots

1/2 C. Madeira

1/2 C. reduced veal stock

1/2 C. heavy cream

1 sprig fresh thyme

1 sprig fresh chervil

Potato Croquettes, recipe follows

 

Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Sauté the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side. In a clean skillet, heat 1/4 C. of olive oil to lightly smoking. Add cleaned and cut mushrooms and sauté on high heat until light brown. Remove from skillet and add 1 T. butter and chopped shallots. Sauté until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.

 

Potato Croquettes:

 

3 large baking potatoes, like russets, peeled

1/4 lb. butter

4 egg yolks

Salt and freshly ground black pepper

Nutmeg

1 whole egg

1 C. Oregon hazelnuts, finely chopped

2 C. white bread crumbs

1/2 C. white flour

4 C. canola oil, for frying

 

Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls. Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours. Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.

 

Yield:

Calories:

Fat:

Fiber:

 

Oregon

Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sandwiches

Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sandwiches

3 T. wasabi paste, or to taste

1/3 C. cream cheese, at room temperature

24 party pumpernickel bread slices

1 ripe Hass avocado

1/2 lemon

16 oz. smoked salmon, thinly sliced

sammy

Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture. Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently. Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible

 

Yields:

Calories:

Fat:

Fiber:

 

Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce

Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce

1 T. canola oil, plus additional for deep-frying

3 C. sliced onions

1/2-T. chopped fresh thyme

1/2-T. chopped fresh sage

1/2-T. chopped fresh rosemary

1 C. mirin (Japanese sweet sake)

4 toasted nori sheets

4 salmon fillets, about 4 oz. each, lightly lb.ed to 1/2-inch thick

2 C. rice flour

4 C. club soda

Wasabi Soy-Honey Dipping sauce, recipe follows

 

Heat a large skillet or wok over medium heat. Add the 1-T. of oil and swirl to coat the pan. When the oil shimmers, add the onions and sauté, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper to taste. Add the mirin and cook to evaporate the liquid about 6 minutes. Let cool. Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes. Tempura Directions: Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season to taste with the salt and pepper. With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.

 

Wasabi Soy-Honey Dipping Sauce

 

1/2-C. soy sauce

1/3-C. rice wine vinegar

1 T. wasabi powder

1/3-C. honey

1 T. toasted sesame oil

 

In a medium bowl combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Foraged Huckleberry Donuts

Foraged Huckleberry Donuts

Foraged Huckleberry Donuts

 

1 C. Huckleberries, smaller sized is better

1⁄3 C. water

1 C. baking mix, such as bisquick (or homemade version)

3 T. white sugar

2 T. dry milk

2 T. dry egg powder

1⁄4 C. cooking oil

1 paper lunch bag

1⁄4 C. powdered sugar

 

In bowl, combine baking mix with water. Stir in granulated sugar, dry milk, and egg powder. If too dry, you can add a bit more water, but it should be a dough, not a batter. Gently mix in huckleberries. Place powdered sugar in paper bag. Heat half oil in a pot over medium heat. Add in spoonfuls of dough without touching and cook until browned on one side, flip, and brown the other side. While still hot, place in paper bag and toss to coat. Repeat, adding and heating more oil if necessary, until dough is used up.

Almond Bran Cereal Flakes

Almond Bran Cereal Flakes

Almond Bran Cereal Flakes

 

1/2 C. raw whole almonds

3/4 C. wheat bran (like Bob’s Red Mill)

3/4 C. wheat flour

1-2 T. ground flax seed (optional)

2 T. brown sugar

1/2 tsp. salt

1 T. vegetable oil

1/4 C. water

 

Preheat oven to 300F. In a food processor, grind the almonds for about 30-45 seconds until they are finely ground. (Warning: Cover your ears, this is LOUD.) Now add the wheat bran, flour, flax seed, brown sugar and salt. Pulse for a few seconds. Mix the water and oil together in a glass measuring cup Turn on the food processor and add the liquid in a steady stream. Carefully scrape down the food processor and give a few more quick pulses. The cereal should hold together like damp sand when you push it between your fingers. If it does not, add more water, 1 tsp. at a time. Place the cereal mixture on to a lightly greased (don’t skip this step!) sheet pan and cover with waxed paper. Roll until thin and bake for about 30 minutes. I find that I like to bake it for 20 minutes and then turn off the oven and allow the cereal to continue cooking in the over for an additional 10 minutes. Cool completely and break into “flakes”. The cereal should be dry and crisp. If it still appears to be tender, you probably didn’t get it rolled out quite thin enough. Just pop it back in the oven for a few more minutes. Store in an air-tight container.

Salmon Pastrami with Fennel and Dill

Salmon Pastrami with Fennel and Dill

Salmon Pastrami with Fennel and Dill

 

4 T. whole coriander seed

2 T. fennel seeds

1/4 C. coarse salt

1/2 C. cracked black pepper

1/2 C. sugar

1 bunch dill

2 1-lb. salmon fillets, skinless

 

Toast coriander and fennel seeds in a hot skillet, stirring till fragrant, and crush coarsely. Mix with the salt, pepper and sugar. Lay the salmon fillets side by side and sprinkle the spice mixture over both. Place the dill sprigs on and fold the salmon over to make a sandwich, enclosing the herbs and spices. Evenly coat the outside of the salmon sndwich with spices and dill. Tightly wrap in 2 layers of plastic wrap. Place in shallow baking dish and weight down (another dish filled canned goods or milk cartons will work fine). Refrigerate 3 days, turning every 12 hours.

Poached Cutlets of Salmon

Poached Cutlets of Salmon

Poached Cutlets of Salmon

 

4 salmon cutlets (I used 2 fillets)

1/2 pint water

1/4 pint white wine

1 tsp. salt

2 bay leaves

2 peppercorns

1 sprig of fresh rosemary

Some fresh oregano or thyme

1 slice onion

Some sprigs of fresh parsley

Lightly grease the bottom of the slow cooker, then place the salmon cutlets

(or fillets) in the bottom.  Put the remaining ingredients in a pan (or the

microwave, in my case) and heat until boiling.  Pour over the salmon, put the

lid on the slow cooker and cook at Low for approximately 3 hours

Oven Smoked Clams

Oven Smoked Clams

Oven Smoked Clams

 

25 – 35 cleaned razor clams

1 C. oil

3 T. Liquid Smoke

2 T. Worcestershire

2 T. Lemon Juice

1 tsp. Accent

1 tsp. Celery Salt

1 tsp. Garlic Powder

1 tsp. Chili Powder

Paprika

 

Cut clams into bite sized pieces. Sprinkle generously with paprika. Mix remaining ingrediens together and pour over clams. Bake in a sheet cake pan at 350 degrees for 1 hour, stirring frequently. Will keep in fridge several weeks or can be canned in half pints.

Dale & Susan’s Baked Salmon

Dale & Susan’s Baked Salmon

1/2 cup ketchup
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1/4 teaspoon ground ginger (or more if you like ginger)
Orange zest from 2 oranges
1 1/2 pound of salmon filet

Mix together ketchup, lemon juice, soy sauce, and ginger in small pan. Bring to boil over med heat. Reduce heat and simmer, stirring occasionally for about 5 minutes. Remove from heat and stir in orange zest. Put salmon on foil skin side down. Spoon sauce evenly over top of fish and grill to 135 degrees F (at thickest part of filet) or put on cookie sheet with sides and bake at 350 until fish is opaque in center, about 15 min.

The Babs

The Babs

5306 slices bacon
Salted Butter, melted
4 slices Rye bread
8 slices Tillamook® Baby Swiss Cheese
4 oz (1/2 cup) bleu cheese crumbles
1 Braeburn apple, sliced to an even thickness

Preheat a countertop griddle to medium-high heat. Begin by cooking the bacon evenly on both sides to your desired crispiness. At the same time, brush butter onto one side of all slices of bread and put them on the grill, butter side down. Top both slices evenly with your Swiss Cheese, and on one side, spread the bleu cheese crumbles. To help the cheese melt faster, place a pot lid over both slices of bread. When the bacon appears done, remove it from the grill and cut each piece in half. This will help it sit in the sandwich without spreading out past the crust. Put the bacon onto the side with the bleu cheese, then place your sliced apples on top of the bacon. Once the bread appears sufficiently browned, close the sandwich and flip it a few times to melt the cheese into the ingredients. After a minute or so, remove from the griddle, cut, plate, and enjoy.

Spicy Salmon & Confetti Lentils

Spicy Salmon & Confetti Lentils

41291 C. brown or green lentils
2 C. chicken broth
4 salmon fillets (6-ounces each), about 1 1/2-inches thick
1/2 tsp. salt
2 T. Green Jalapeño Pepper Sauce, divided
2 T. olive oil
1 celery stalk, diced
1 small zucchini, diced
1 small yellow squash, diced
1 carrot, peeled and diced
2 scallions, sliced
2 cloves garlic, minced

Heat lentils and chicken broth to boiling in 2-quart saucepan. Reduce heat to low; cover. Simmer 30 minutes or until lentils are tender. Drain lentils; place in bowl. Meanwhile, preheat oven to 450ºF or preheat grill. Brush salmon fillets with salt and 1 T. TABASCO® Green Sauce. Cook 20 minutes, turning once or until fish flakes easily when tested with fork. As salmon is cooking, heat oil in 12-inch skillet over medium heat. Add celery, zucchini, yellow squash and carrot. Cook about five minutes or until vegetables are tender-crisp, stirring occasionally. Stir vegetables and remaining 1 T. of TABASCO® Green Sauce into cooked lentils. Toss to mix well. To serve, spoon lentils onto platter. Top with salmon fillets. Serve warm or cold.