Browsed by
Tag: PNW

Roasted Salmon with Saffron-Scented Tomato, Orange, and Basil Relish

Roasted Salmon with Saffron-Scented Tomato, Orange, and Basil Relish

4 salmon filets (6-ounce pieces, 1-inch thick)

2 T. extra virgin olive oil

2 tsp. paprika

2 tsp. grated orange peel

2 garlic cloves, minced

3 T. fresh orange juice

3 T. dry white wine

1 pinch saffron threads

4 tomatoes, peeled, seeded, diced

1/4 C. finely sliced basil leaves

4 orange slices

4 basil sprigs

 

Preheat oven to 450°F. Line baking sheet with foil. Place salmon on foil skin side down and rub fillets with 1 T. olive oil, paprika, 1 tsp. orange peel, and 1 garlic clove. Season with salt and pepper.about 4 minutes. Stir in tomatoes and basil and simmer to just heat through. Remove from heat. Season with salt and pepper to taste. Roast salmon in oven until fillets appear opaque on outside and are still slightly translucent in center, about 6 minutes. Transfer each fillet onto a plate and top with equal amounts of relish. Garnish with orange slices and basil sprigs before serving.

 

Delmonico’s Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach

Delmonico’s Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach

1/4 C. minced shallots

1 C. Herbsaint liqueur

1/4 C. heavy cream

Salt

Cayenne pepper

1 1/2 sticks cold butter, cut into pieces

1/4 tsp. hot sauce

1/2 tsp. Worcestershire sauce

2 pounds smoked salmon, thinly sliced

1 pound Brie, thinly sliced

12 medium crepes

2 C. fresh spinach leaves, washed and patted dry

 

In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot. Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt. Fry the spinach until crispy, about 1 minute. Remove and drain on paper towels. Season with salt. To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Garnish with some of the fried spinach.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Curried Chicken-Oregon Hazelnut Salad in Melon Shell

Curried Chicken-Oregon Hazelnut Salad in Melon Shell

3 small melons, cut in half and seeded (drain upside down on towel)

 

Chicken Filling

2 C. cubed cooked chicken

1/2 C. diced celery

1 tart apple, cored, chopped, dipped in lemon juice and water

1 T. green onions, finely chopped

1 T. capers, drained

2/3 C. roasted and coarsely chopped Oregon hazelnuts

1/2 C. mayonnaise

2 T. sour cream

2 tsp. curry powder

Currants, for garnish

 

Combine first six ingredients, except apples. Mix mayonnaise, sour cream and curry together and stir into chicken mixture. Cover and refrigerate 4 hours or overnight. Add chopped apples that have been dipped in lemon juice and water. Fill cavity of melons. Garnish with sprinkle of currants over top.

 

Yield:

Calories:

Fat:

Fiber:

 

SBD Poached Salmon with Cucumber-Dill Sauce

SBD Poached Salmon with Cucumber-Dill Sauce

Salmon:

2 C. Chablis or other dry white wine

2 C. water

1/2 tsp. chicken-flavored bouillon granules

6 peppercorns

4 sprigs fresh dill weed

2 bay leaves

1 rib celery, chopped

1 small lemon, sliced

6 (4 oz.) fillets salmon, 1/2 inch thick

 

Cucumber-Dill Sauce:

1/3 C. peeled, seeded, and finely chopped cucumber

1/3 C. fat-free sour cream

1/3 C. fat-free plain yogurt

2 tsp. chopped fresh dill weed

1 tsp. Dijon mustard

Fresh dill weed sprigs (optional)

 

To make the salmon: Combine the wine, water, bouillon, peppercorns, dill weed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily. Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet. To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill weed, and mustard. To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill weed sprigs, if using.

 

Yield:

Calories:

Fat:

Fiber:

 

Baked Orzo with Shrimp and Lemon and Oregano

Baked Orzo with Shrimp and Lemon and Oregano

1 (1 pound) package orzo

Zest of 2 lemons

1/4 C. chopped parsley

3 T. olive oil

1 C. chopped onion

2 tsp. minced garlic

2 tsp. dried oregano

1/8 tsp. red chili flakes

1 (14.5 oz.) can diced tomatoes

1/8 tsp. salt

1 pound medium shrimp, peeled and deveined

1 C. crumbled feta cheese

1 ½ C. Tillamook® Shredded Mozzarella Cheese

 

Preheat oven to 400°F. Cook and drain orzo according to package directions, reserving 1½ C. cooking liquid. In small bowl combine zest and parsley, reserving 1 T. for garnish. Heat oil in large skillet over medium high. Add onion and cook until soft. Add garlic, oregano and chili flakes: cook for 2 minutes. Stir in tomatoes and salt and cook for 2 minutes; add shrimp and cook until just pink. In large bowl combine orzo, tomato-shrimp mixture, feta, parsley mixture and reserved liquid. Spread in greased 9 x 13” baking dish and top with mozzarella. Bake 20-25 minutes until bubbly and browned. Garnish with reserved parsley lemon mixture.

Tube-Shaped Pasta with Wild Mushrooms

Tube-Shaped Pasta with Wild Mushrooms

4 T. olive oil

1 clove garlic, minced

1/2 medium onion, finely chopped

1 pound of assorted mushrooms (chanterelles, porcini, etc.), cut into large pieces

2 T. fino sherry

1 T. parsley, chopped

1/2 pound tube-shaped pasta (such as rigatoncini or penne)

1 1/2 ounces Parmigiano-reggiano, freshly grated

Salt and pepper

tube

Bring a large pot of water to a boil. Toss in about 3 T. of salt. Meanwhile, pour 1 T. of the oil into a large skillet over medium heat. Add the garlic and onions. Cook for 5 minutes, stirring occasionally, or until the onions are translucent. Remove the vegetables from the skillet and set aside. Pour another T. of olive oil to the now empty skillet, turn the heat to high, and then add the mushrooms. Season with salt. Cook for 10 to 12 minutes. Pour the sherry in to deglaze the skillet. Scrap the bottom with a wooden spoon, dislodging any browned bits. Cook for 2 minutes. Toss in the parsley, reduce the heat to medium-low. While the mushrooms are cooking, start the pasta. Cook according to package instructions, subtracting about a minute off the finished time. When ready, scoop out about a quarter C. of the pasta water and set aside. Drain the pasta and then immediately toss with the mushroom sauce. Add the water if it needs to be more substantial. Sprinkle with Parmesan.

 

 

Yield:

Calories:

Fat:

Fiber:

Asian Sticky Salmon

Asian Sticky Salmon

compsalmon1 whole side salmon

2 T. each soy sauce, honey and rice wine vinegar

4 T. hoisin sauce

2 star anise

2 tsp. each Thai 7 spice and Thai fish sauce

2 garlic cloves, crushed

Chopped coriander, finely chopped red chile and lime wedges, to serve

 

Start preparing your salmon recipe by mixing all the marinade ingredients together. Place the salmon on a large piece of foil, bring the edges up to form a boat around it, pour over the marinade and scrunch the edges together. Leave in the fridge to marinate for at least 6 hours, or overnight if you have time.

To cook, heat the oven to 220 C, 200 C fan, 425 F, gas 7. Remove the salmon from the marinade and place on a very well-oiled double piece of foil, in a roasting tin. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked. Meanwhile, transfer the marinade to a pan, bring to the boil and simmer for a few minutes until thick and syrupy. Pour over the salmon for the last 5 minutes of cooking, then when sticky and slightly caramelized, transfer to a serving platter and scatter with coriander and chile. Serve this simply delicious salmon recipe with lime wedges on the side.

 

Ramp and Potato Soup with Saffron, Chives and Tomatoes

Ramp and Potato Soup with Saffron, Chives and Tomatoes

1/2 tsp. saffron threads

2 T. boiling water

2 T. butter

About 4 C. ramps, or 4 bunches, trimmed of the root end and chopped (including leaves)

2 medium sized russet potatoes, peeled and diced

5 C. vegetable broth

2 C. milk

Salt and Pepper to taste

1/4 tsp. Tabasco

1/4 C. snipped chives

Good handful cherry tomatoes, quartered

 

In a small glass, combine the saffron and the boiling water and allow to steep for 10 minutes. In the meantime, melt the butter in a large Dutch oven over medium heat. Add the ramps and sauté until wilted, about 5 minutes. Add the potatoes and cook for 1-2 minutes before adding the stock and the saffron along with its liquid. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 30 minutes. With an immersion blender, purée the soup to your desired consistency. Add the milk and season to taste with salt, pepper and Tabasco. Heat until it is warmed through, then ladle into bowls and serve sprinkled with chives and topped with tomatoes.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Salmon Burgers with Ginger-Wasabi Mayo Recipe

Salmon Burgers with Ginger-Wasabi Mayo Recipe

1 lime, juice of

1/2 small red bell pepper, finely sliced

2 T. wasabi paste

2 garlic cloves, sliced

4 sesame Kaiser rolls, split & toasted

3 T. tamari

2 scallions, sliced (white & green part)

1/2-3/4 C. mayonnaise

1 1/2 lbs fresh salmon fillets, pin bones & skin removed

Coarse black pepper

2 tsp. McCormick’s Montreal Brand steak seasoning

Red leaf lettuce

2 tsp. sesame oil

1 T. canola oil

Fresh ginger, grated (3-inch piece)

 

Cube salmon in to bite-size pieces & place this in a food processor/blender; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey. Transfer salmon to a bowl; add in garlic, sesame oil, red bell peppers, ¾ of the ginger, scallions, steak seasoning, tamari, & black pepper; mix to mix. Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil. Preheat a nonstick skillet over med-high heat; add the patties & cook for 5-6 mins on each side for well done. While burgers are cooking, lime juice, mix the mayo, wasabi paste, & remaining ginger; set aside. To assemble: spread the ginger-wasabi mayo on the buns; top this with a salmon patty & red leaf lettuce; set the bun tops in place.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Pepper, Coriander, and Sesame Seed Crusted Salmon

Pepper, Coriander, and Sesame Seed Crusted Salmon

salmon1 T. sesame seeds, toasted

1 T. coriander seeds, toasted

1 tsp. ground black pepper

1 tsp. sea salt

6 4-ounce salmon fillets, skinned

1 tsp. extra-virgin olive oil

2/3 C. apricot nectar

1/4 C. cider vinegar

1/2 C. red bell pepper, diced

1 tsp. ginger, peeled, minced

 

Combine first 4 ingredients in a heavy-duty zip-top plastic bag. Seal bag and crush seeds with a rolling pin. Pour mixture into a large shallow dish. Coat one side of each fillet with seed mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fillets, seed sides down; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add apricot nectar and remaining ingredients to pan and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Reduce heat, return fish to pan, and baste with nectar mixture. Cover and simmer 1 minute.

 

Smoked Salmon Crêpes

Smoked Salmon Crêpes

Smoked Salmon

Crème Fraiche

Capers

Pepper

 

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Yield:

Calories:

Fat:

Fiber:

Basic Buckwheat Crepes

Basic Buckwheat Crepes

3 large eggs

1/3 C. all-purpose flour

1/3 C. buckwheat flour (or 1/3 C. more all-purpose flour)

1 C. whole milk

About 2 T. melted butter

 

In a blender or food processor, whirl eggs, all-purpose and buckwheat flours, and milk until smooth, scraping down sides of container as necessary. The buckwheat flour may settle as batter stands; stir before cooking if necessary. Set a nonstick frying pan 8 inches across bottom over medium-high heat; when hot, brush bottom with butter, then wipe out excess with a paper towel. Lift pan from heat and pour in 1/4 C. batter; immediately tilt pan and swirl batter to coat bottom. Crêpe should set at once and form tiny bubbles. Set pan back over heat and cook crêpe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes. Run a wide spatula under crêpe edge to loosen. Turn crêpe over and fill immediately.

 

This recipe goes with Smoked Salmon Crêpes, Chicken-Pesto Crêpes, Spinach and Mushroom Crêpes, Leek and Apple Crêpes

 

Chicken-Pesto Crêpes

 

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Leek and Apple Crêpes

 

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Spinach and Mushroom Crêpes

 

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste.  Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Smoked Salmon Crepes

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Yield:

Calories:

Fat:

Fiber:

Sformata di Pollo

Sformata di Pollo

1/2 Walla Walla sweet onion, diced small

1 clove of garlic, minced

1 Tablespoon EVOO (extra virgin olive oil)

1 teaspoon thyme

1 teaspoon rosemary

1 cup cooked chicken, chopped

4 large eggs

1/2 cup heavy cream

Pinch of nutmeg

Parmesan cheese, grated

Salt and pepper to taste

2 Tablespoons of butter

1/2 cup balsamic

Basil for garnish

 

Prepare 6 Ramekins and spray with oil and dust lightly with Parmesan cheese. Prepare a deep baking pan for Bain Marie (water bath). Preheat oven to 400*F. In a medium skillet, heat olive oil and cook onions over medium heat until translucent. Add minced garlic, thyme and rosemary to skillet and cook for about 30 seconds; add cooked chicken and salt and pepper to taste. Set aside to cool. Whisk the eggs, heavy cream and nutmeg. Add the chicken mixture to the eggs and mix well. Spoon mixture into prepared Ramekins until 3/4 full. Fill the 12 inch baking pan filled with 1/4 hot water (Bain Marie). Place Ramekins in baking pan and bake uncovered for 30 – 35 minutes until lightly browned on top and test with toothpick comes out clean. Remove Ramekins from baking pan and cool for about 5 minutes. Take a sharp knife around the mold and gently unmold Sformata onto a serving dish. Garnish with basil and drizzle with some reduced balsamic. **Prepare reduced Balsamic while Sformata is cooling. Place Balsamic in a pan on medium-low heat, whisk frequently until consistency has reached desired thickness.

 

 

Yield:

Calories:

Fat:

Fiber:

Salmon-Herb Turnovers

Salmon-Herb Turnovers

turnover1 C. fat-skimmed chicken broth

1/2 C. basmati rice

2 T. butter

1/2 C. minced onion

1/2 C. finely chopped mushrooms (common, exotic, or a mixture)

3/4 C. dry white wine

8 oz. boned, skinned salmon fillet, rinsed, patted dry, and cut into 1-inch chunks

1/2 tsp. salt

1/2 tsp. fresh-ground pepper

2 T. chopped mixed fresh herbs such as chervil, chives, dill, parsley, or tarragon

3 sheets (each 9 in. square) thawed frozen puff pastry (1 1/2 packages, 17.3 oz. each)

1 large egg, beaten to blend with 1 T. water

 

In a 1 1/2- to 2-quart pan, bring chicken broth and rice to a boil over medium-high heat. Reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes. Meanwhile, in a 2- to 3-quart pan over medium heat, melt butter. Add onion and mushrooms and stir often until onion is soft and liquid has evaporated, 7 to 8 minutes. Add wine, increase heat, and bring to a boil; add salmon chunks and reduce heat to maintain a simmer. Cook, stirring often, until salmon is broken into flakes and most of the liquid has evaporated, 7 to 10 minutes. Stir in rice, salt, pepper, and herbs. Cut each puff pastry sheet into nine 3-inch squares. On a lightly floured work surface, with a lightly floured rolling pin, roll each square once in each direction to flatten and stretch to approximately 4 inches. Place 1 T. filling in the middle of each square. Brush edges lightly with egg mixture and fold diagonally over filling to make triangles; pinch edges to seal. Arrange pastries 1/2 inch apart on two cooking parchment-lined 12- by 15-inch baking sheets. Lightly brush the top of each pastry with egg mixture. Bake pastries in a 375° regular or convection oven until golden brown, 20 to 25 minutes. Serve warm.

 

Yield:

Calories:

Fat:

Fiber:

Individual Salmon-Fennel Potpie

Individual Salmon-Fennel Potpie

1 1/2 C. low-sodium chicken broth

1 1/2 C. fresh fennel

1 T. fennel fronds, chopped, with a few fennel stalks reserved

8.5 oz. puff pastry, thawed

1 T. olive oil or vegetable oil

3 T. unsalted butter, divided

1 small shallot, minced

1/4-C. dry white wine

1 C. mushrooms, sliced

2 tsp. finely chopped tarragon or chervil, optional

1 1/2 lb. skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces

1 C. milk

1/4-C. cornstarch

Kosher salt and freshly ground white pepper

salmon

Preheat oven to 400 degrees F. Bring chicken broth to a boil over high heat with reserved fennel stalks and fronds and simmer until reduced by half. On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness. Using an inverted two-C. ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang. Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill. In a heavy skillet, melt butter on medium-high and add chopped fennel fronds, reserved chopped fennel stalks and shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes. Add sliced mushrooms and continue cooking and stirring until fennel and mushrooms are tender, about two minutes. Add herbs if using and salmon pieces, stir to combine and reserve. Mix cornstarch and milk together until cornstarch is dissolved. Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy. Continue cooking, stirring constantly, an additional two minutes to cook starch. Season with salt and pepper to taste. Stir one and a half C. gravy into salmon-fennel mixture. Assembly: Butter four individual two-C. ramekins. Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin. Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry. Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Bacon Wrapped Salmon Poached in Wine Sauce

Bacon Wrapped Salmon Poached in Wine Sauce

Olive Oil

6 rosemary sprigs, divided

2 Salmon fillets, rectangular or square shaped

4 thick sliced lean bacon

1/2 small lemon

3/4 to 1 C. Sauvignon Blanc

Salt and pepper

 

Season salmon with salt and pepper. Wrap each fillet evenly with 2 slices bacon (similar to wrapping a square package with ribbon), overlapping edges and weave a rosemary sprig through bacon on one side. Pour oil into a skillet over medium high heat, add 4 rosemary sprigs and cook for 1 or 2 minutes. Remove rosemary, set aside. Place bacon wrapped salmon into the skillet with the rosemary oil. Cook salmon, rosemary sides down, turning once, until bacon is lightly crisp and salmon is just cooked through, about 8 minutes. Transfer salmon to a heated platter. Add wine to skillet to deglaze and simmer until slightly thickened, about 3 minutes. Season sauce with salt and pepper. Using half of a small lemon, squeeze juice over salmon. Just before serving, drizzle wine sauce over the bacon wrapped salmon. Garnish serving plate with small wedges of lemon and the rosemary sprigs cooked in oil.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Fiddlehead Salad with Sesame Vinaigrette

Fiddlehead Salad with Sesame Vinaigrette

 

fiddle2

4 cups of fiddleheads, cleaned and trimmed of any brown parts

 

Large bowl of ice water

 

1-1/2 teaspoons toasted sesame seeds

 

3 large green onions (scallions) cut into thin slices, white parts only – reserve some chopped green ends for garnish

 

Vinaigrette:

 

2 teaspoons rice vinegar

 

3 Tablespoons peanut oil or other neutral oil such as canola or safflower (avoid using peanut oil if there is a concern about peanut allergies)

 

½ teaspoon Asian sesame oil

 

1 Tablespoon dark sodium-reduced soy sauce

 

¼ teaspoon red pepper flakes (or more, to taste)

 

1 teaspoon sugar

 

1 clove garlic, very finely minced

 

 

Prepare a large bowl of ice water and set aside. Fill a saucepan with enough water to just cover 4 cups of fiddleheads and bring to a boil. Add fiddleheads and cook until just tender, about 5 minutes. Drain fiddleheads and plunge immediately into the ice water to stop cooking. Drain again and place on a dishtowel or paper towel to dry thoroughly. In a small bowl, prepare vinaigrette. Add rice vinegar, peanut oil, sesame oil, soy sauce, red pepper flakes, sugar and garlic and whisk until well combined. Place cooked fiddleheads and green onion slices in a bowl and toss with vinaigrette until dressing evenly coats the fiddleheads. Place salads on a plate and garnish with toasted sesame seeds and a sprinkling of green onion slices.

 

 

Fiddlehead ferns, caramelized mushrooms and dandelion Pasta Salad

Fiddlehead ferns, caramelized mushrooms and dandelion Pasta Salad

fiddle1 box of pasta

 

3 tablespoons olive oil

 

2 cloves of garlic, crushed

 

1 cup Fiddlehead ferns, tips trimmed

 

1 cup cherry tomatoes, halved

 

1 package button mushrooms, sliced

 

8 large dandelion leaves (about 4 inches x 2 inches), 4 roughly chopped, 4 set aside

 

1/4 cup fresh parsley, finely chopped

 

parsley for garnish

 

dressing

 

1/4 cup extra-virgin olive oil

 

1/2 lemon, juiced

 

1/8 cup Tamari Soy Sauce

 

1 large clove garlic, crushed

 

1 tsp dijon mustard

 

Kosher salt and freshly ground black pepper

 

Cook pasta al dente according to directions. When done, drain and set aside to cool. This salad can be served cold or warm. In a skillet, over high heat, add olive oil. When hot, add garlic and turn down to medium heat. Add mushrooms and fiddlehead ferns and cook until mushrooms are caramelized (a nice golden brown color), about 15 minutes, stirring from time to time. When the olive oil disappears add a tab of sweet butter. Prepare the Dandelions, parsley and the cherry tomatoes, set aside In a large bowl, toss together the pasta and all ingredients, adding salt and pepper to taste. Place pasta in a large serving bowl. Add parsley as garnish and serve.

 

 

Roasted Fiddlehead BLT Salad

Roasted Fiddlehead BLT Salad

apples-fiddleheads-0151 1/2 heads romaine, clean and dry and cut into bite-sized pieces

6 slices bacon, preferably Vermont Smoke & Cure, or other good-quality

Olive oil

1 pt. grape tomatoes, cut in half

3/4 lb. fiddlehead ferns, brown ends trimmed, soaked in 1/2 water, 1/2 white vinegar for 1/2 hour

6 or 8 whole cloves of garlic, with peel

1/2 c. Jasper Hill Bayley Hazen or Bonneview Mossend Blue (Blue Cheese)

 

Place the lettuce on large dinner plates and put aside. Cook the bacon until crisp. Use a fork to remove from pan, and place on paper towel to remove extra fat. Keep pan over medium heat, add tomatoes, fiddleheads, and garlic cloves with a splash of olive oil and sprinkle of kosher salt, and cook until fiddleheads are crisp tender. (You can do this on the stovetop, or – as I did – in the oven at about 400 degrees.) Add tomato-fiddlehead mixture to lettuce, being sure to scrape/spoon out any juices in pan. If desired (as I did), peel garlic cloves and add to plate. Crumble bacon over top, add crumbled blue cheese, and serve.

 

Fiddlehead and Wild Leek Salad with Bacon

Fiddlehead and Wild Leek Salad with Bacon

8 oz fiddleheads

8 oz wild leeks (ramps)

4 slices of bacon

1 oz sliced almonds

1 T. Dijon mustard

2 fl oz white wine vinegar

5 fl oz olive oil

Salt & pepper to taste

 

Clean and wash fiddleheads and leeks. Blanch both in boiling water for 1 minute. Refresh in cold water and allow to drain Grill the bacon until crispy, then cut into small strips. Combine the mustard, vinegar and oil, season with salt and pepper, and pour over leeks and fiddleheads. Chill for two hours then serve with chopped bacon and almonds sprinkled on top.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Oregon Clam Stew

Oregon Clam Stew

1 cup Butter or Margarine

10 fresh Green Onions, chopped (including greens)

1 tsp. Garlic, minced

1 1/2 to 2 lbs. Fresh Mushrooms, sliced

1 1/2 lbs. canned Clams, chopped or whole

Salt and White Pepper to Taste

3 T. Fresh Lemon Juice

1/4 to 3/4 cup White Wine

4 cups Cooked Instant Rice

Freshly Grated Parmesan Cheese (for optional garnish)

 

In a large skillet or pot over medium heat, melt the butter or margarine and sauté the green onions and minced garlic until fragrant. Add the sliced mushrooms and continue to sauté until the mushrooms have lost about half their original volume. Add clams and the clam juice to the mixture and continue to cook. Add salt and white pepper to taste. Add lemon juice and adjust seasonings again, if necessary. Bring the mixture to a boil, stirring occasionally. Add the white wine and return to the boil, then reduce heat to a simmer. Prepare the white rice in a separate pan as directed on the package. To serve, pour several T. of the clam stew over rice and top with freshly grated Parmesan cheese.

 

Grilled Salmon in a Thai Green Curry Bath

Grilled Salmon in a Thai Green Curry Bath

4-6 Salmon Fillets (with skin)

1/2 C. Green Curry Paste

2 cans coconut milk

1/2 C. (or to taste) brown sugar

1 T. each minced garlic, lemongrass and ginger

6 Kaffir lime leaves in a fine Chiffonade

Juice of 1 lime

Cilantro roughly chopped

Bean sprouts

2 C. jasmine rice

 

Rinse rice until water runs clear and bring to a boil in 3 C. water. Reduce heat and simmer 18 minutes. Pre Heat grill on High for 15 minutes minimum. Be sure grate is clean. Warm aromatics in a T. of oil until fragrant. Add curry paste, sugar and coconut milk (be sure to shake cans before opening) and bring to a simmer. Add lime juice and Kaffir lime leaves. Season fillets with salt and pepper. Brush Salmon on skin side liberally with vegetable oil and place on hot grill. Cover and cook 4-6 minutes until the sides of fish begin to look cooked. Brush top of salmon and spatula with oil, and flip. Cook 2 minutes, then rotate 1/4 turn (if crossed grill marks are desired) and cook 2 minutes more. Check for doneness by Remove salmon from grill and allow to rest while you prepare plates. Mold rice with a Ramiken on plate, set salmon on top and spoon sauce around plate. Garnish with cilantro and sprouts.

 

Yield:

Calories:

Fat:

Fiber:

Grilled Salmon on Japanese Rice with Green Tea

Grilled Salmon on Japanese Rice with Green Tea

3 ounces salmon, grilled

1 C. cooked (warm) Japanese rice

1 C. brewed green tea

1 scallion, sliced, greens only

3 T. crumbled, toasted nori

1 T. wasabi

Japanese pickles or pickled vegetables

salmon green tea

Place rice in the center of a warm bowl; top with salmon. Pour the hot tea over the fish. Sprinkle with scallions and nori. Serve with wasabi and pickles.

Prosciutto Salmon with Pasta and Zucchini Ribbons

Prosciutto Salmon with Pasta and Zucchini Ribbons

2 fillets of salmon, skinned (you can ask the fish monger to skin them)

4 slices prosciutto

4 thinly sliced, rectangular strips of Fontina cheese

Salt and pepper

 

1 lb. pappardelle pasta

2 medium zucchinis

zest from 1/2 lemon

2 T. olive oil

2 T. lemon juice

2 T. minced chives or chopped parsley

Salt and pepper

salmon

Preheat the oven to 400 degrees. Salt and pepper the salmon fillets. Place the cheese slices on top of the fillets so that the cheese will melt evenly over the top of the salmon. Wrap the fillets with two prosciutto slices each so that they are evenly distributed across the length of the fillet. Place the fillets on a broiler pan and cook for 12 – 15 minutes depending on the thickness of the filets. Meanwhile, bring a large pot of salted water to a boil. Zest and juice the lemon. Using a mandoline, thinly slice the zucchini lengthwise into ribbons. Cook the pasta as instructed on the package. The length of cooking time depends on the thickness of the pasta and can vary widely. During the last three minutes of cooking, add the zucchini ribbons to the boiling water to blanch, and then drain the zucchini and pasta together. Transfer the mixture to a bowl and add the lemon zest, lemon juice, olive oil, and salt and pepper to taste. Garnish the mixture with minced chives or chopped parsley. Place the salmon fillets on top of the pasta and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Gingered Honey Salmon

Gingered Honey Salmon

1salm/3 C. orange juice

1/3 C. soy sauce

1/4 C. honey

1 green onion, chopped

1 tsp. ground ginger

1 tsp. garlic powder

1 salmon fillet (1-1/2 lb. and 3/4 inch thick)

 

Coat grill rack with cooking spray before starting the grill. In a bowl, combine the first six ingredients; mix well. Set aside 1/3 C. for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add salmon and turn to coat. Seal or cover and refrigerate for 30 minutes, turning once or twice. Drain and discard marinade. Place the salmon skin side down on grill. Grill, covered, over medium-hot heat for 5 minutes. Baste with reserved marinade. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 4-6 servings.

 

Yield:

Calories:

Fat:

Fiber:

 

Sweet-and-Sour Huckleberries

Sweet-and-Sour Huckleberries

Sweet-and-Sour Huckleberries

 

1 cinnamon stick

1 C. [200 g] sugar

1/2 C. [120 ml] sherry vinegar

3/4 C. [125 g] fresh or frozen huckleberries

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 sprig summer savory (optional)

One 1-in-[2.5-cm-] wide strip Meyer lemon peel (optional)

 

Toast the cinnamon stick in a small, dry frying pan over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove from the heat and set aside. Heat the sugar in a saucepan over medium heat, moving it around with a wooden spoon or heatproof spatula so that it cooks evenly without too much stirring. Cook until it is completely melted and caramel colored, 3 to 5 minutes.  Turn off the heat. Standing back from the pan, carefully add the vinegar a spoonful at a time; it will cause the mixture to seize, froth, and steam. Once the steam subsides, return the heat to medium and add the huckleberries,  cinnamon stick, salt, and black pepper, stirring to combine. Simmer the mixture for 2 minutes so that the flavors meld. Remove from the heat, drop in the savory and lemon peel, if using, and cool. Discard the cinnamon stick, savory, and lemon peel. Use immediately or store in a covered container in the refrigerator for up to 3 weeks.

Grilled Salmon with Three Salsas

Grilled Salmon with Three Salsas

For the Gingered Cranberry-Cherry Salsa

1/2 C. dried cranberries

1/2 C. pitted cherries

2 T. sugar

2 T. apple juice

2 T. minced candied ginger

1 tsp. grated orange zest

 

For the Papaya-Kiwi Salsa

1 papaya, peeled, seeded, and diced

1 kiwifruit, peeled and diced

2 T. fresh lime juice

2 T. fresh cilantro leaves

1 T. minced scallion

1/8 tsp. chili pepper flakes

 

For the Corn, Jicama and Pineapple Salsa

1/2 medium jicama, peeled and diced (about 1 C.)

1/2 C. diced fresh pineapple

1/2 C. corn kernels

1 serrano chili or habanero chili, seeded and minced

2 T. chopped fresh cilantro

2 T. fresh lime juice

1 clove garlic, minced

Salt to taste, optional

Freshly ground black pepper to taste, optional

 

For the salmon

4 (1-ounce) salmon fillets

1 tsp. kosher salt, optional

1/2 tsp. freshly ground black pepper, optional

1 tsp. dried lemon thyme or dried common thyme

12 whole fresh chives

 

To prepare the Gingered Cranberry-Cherry Salsa, combine the cranberries, cherries, sugar, apple juice, candied ginger, and orange zest in a medium saucepan set over medium heat, and bring to a simmer. Simmer for 5 minutes, or until the cranberries are plump and soft. Or you can use a microwave: Place the ingredients in a microwave-safe container and microwave at high, uncovered, for 4 to 5 minutes. Remove the salsa from the heat and let cool. Makes 2 C.

 

To make the Papaya-Kiwi Salsa, combine the papaya, kiwifruit, lime juice, cilantro, scallions and chili pepper flakes in a mixing bowl. Cover and set aside. Makes 1 1/2 C..

 

To prepare the Corn, Jicama, and Pineapple Salsa, combine the jicama, pineapple, corn, serrano chili, cilantro, lime juice and garlic in a mixing bowl, season with salt and pepper if desired and toss. Cover and refrigerate for at least 1 hour to allow the flavors to blend. Makes 2 C..

 

When you are ready to cook the salmon, preheat a grill, stovetop grill or broiler.

Season the salmon fillets with the salt, black pepper, and thyme and grill or broil for 3 to 5 minutes on each side for medium doneness. (The cooking time will vary with the thickness of the fillets.)

 

To serve, spoon 2 T. of each salsa on each warm plate, forming a triangle by placing the salsas at opposing points along the outer edge of the plate. Place a salmon fillet in the center of each dish, garnish by criss-crossing 3 chives on top of each and serve immediately. Gingered Cranberry-Cherry Salsa can be kept for 2 to 3 days. Papaya-Kiwi Salsa and Corn, Jicama, and Pineapple Salsa can be kept for 2 days.

Marinated BBQ Salmon

Marinated BBQ Salmon

4 fillets of salmon

 

Marinade mixture:

1/2 tsp. red pepper flakes

1/8 tsp. salt

2 T. chopped green onion

1/4 C. peanut oil

2 T. soy sauce

2 T. balsamic vinegar

1 1/2 tsp. brown sugar

1 clove garlic, minced

3/4 tsp. grated fresh ginger root

1/2 tsp. sesame oil

 

Mix marinate well in zip lock bag. Add fish, marinated 6 hours. Grill on greased BBQ grill (skin side down first) until it flakes. About 10 minutes per inch. Enjoy.

 

 

Yield:

Calories:

Fat:

Fiber:

Roasted Salmon Wrapped in Swiss Chard

Roasted Salmon Wrapped in Swiss Chard

Salmon in swiss chardCoarse salt and ground pepper

2 T. unsalted butter, room temperature

2 T. finely chopped fresh tarragon

2 tsp. grated lemon zest, plus 1 T. juice (from 1 lemon)

4 Swiss chard, stalks trimmed

4 (6 to 8 oz. each) skinless salmon fillets

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil; set aside. Bring a medium saucepan of salted water to a boil. Meanwhile, combine butter, tarragon, and lemon zest in a small bowl; season with salt and pepper, and set aside. Place chard leaves in boiling water; cook until tender, about4 minutes. Using tongs, remove leaves from water, and lay them flat on prepared baking sheet. Place one fillet on top of a leaf, near tip; repeat with remaining fillets. Sprinkle fish with lemon juice; season with salt and pepper. Dividing evenly, spread butter mixture over each fillet, and wrap leaf around, tucking stalk underneath to secure. Roast until just cooked through, 12 to 15 minutes. Serve.

 

Yield:

Calories:

Fat:

Fiber:

Key West Grilled Salmon

Key West Grilled Salmon

1/3 C. lime juice (about 2 limes)

2 T. olive oil

1/2 tsp. salt

1/2 tsp. celery seeds

1/8 tsp. black pepper

Few drops hot pepper sauce

4 salmon steaks (1 1/2 lb. total), each 3/4-inch thick

1/4 C. chopped green onion

1 T. fresh lemon juice

1 T. water

1/4 tsp. honey

 

Combine lime juice, oil, salt, celery seeds, black pepper and hot-pepper sauce in a small bowl. Place salmon in a shallow dish. Pour 1/4 C. lime juice mixture over fish; turn to coat. Refrigerate 10 minutes, turning once. Reserve remaining mixture for sauce. Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler. Position the grill rack 6 inches from coals or broiler pan 3 inches from heat. Stir green onion, lemon juice, water and honey into reserved lime juice mixture. Grease grill rack or rack of a shallow roasting pan. Place salmon on rack. Drizzle with half of lime juice mixture from marinade dish. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side. Serve salmon with green onion sauce.

 

Yield:

Calories:

Fat:

Fiber:

 

Hazelnut Mashed Potatoes

Hazelnut Mashed Potatoes

1 lb. new potatoes, peeled and diced
5 cloves garlic
1/3 C. heavy cream
1 T. unsalted butter
salt and pepper to taste
1/4 C. toasted ground hazelnuts
1 tsp. chopped thyme

 

Place the potatoes and garlic in a medium size sauce pan and cover with water. Over high heat cook the potatoes until fork tender. Strain off water and mash the potatoes. Add cream and butter and continue to mash until smooth. Season with salt and pepper. Add hazelnuts and chopped thyme and mix well. Serve hot.

 

Smoked Salmon Tart Mini-Muffins

Smoked Salmon Tart Mini-Muffins

Smoked Salmon Tarts1/2 C. Original Bisquick® mix

1/2 C. milk

1/4 C. sour cream

1/2 tsp. Worcestershire sauce

2 eggs

2/3 C. shredded Cheddar cheese

1/3 C. chopped smoked salmon

2 T. sliced green onions

Heat oven to 400ºF. Spray 24 mini-muffin C. with cooking spray. Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 T. mixture into each muffin C. Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers. Use a rubber spatula to easily remove batter from the T. and guide it into muffin C.. Wipe any excess batter from top of muffin pan to prevent burning.

 

Yield:

Calories:

Fat:

Fiber:

SBD Smoked Salmon Frittata

SBD Smoked Salmon Frittata

8 stalks fresh asparagus

1 tsp. extra-virgin olive oil

1/2 Bermuda onion

1/4 C. dry-packed sun-dried tomatoes

2 oz. smoked salmon

1/2 C. liquid egg substitute

1/4 C. water

3 tsp. nonfat dry milk

1/4 tsp. chopped fresh marjoram

Pinch freshly ground black pepper

fat-free sour cream (optional)

salmon roe (optional)

chives (optional)

 

Boil 1″ of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp. Coat an ovenproof 8″ skillet with cooking spray and place over medium-low heat until hot. Add the olive oil and sauté the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat. Preheat the broiler. Combine the egg substitute, water, dry milk, marjoram, and pepper. Pour over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4″–6″ from the heat source until the top of the frittata is puffed and set, 2–3 minutes. Top with fat-free sour cream, salmon roe, marjoram, and chives, if desired. Slice into wedges and serve immediately. Try substituting 1 C. of broccoli florets for the asparagus and 2 oz. of ham for the salmon.

 

Yield:

Calories:

Fat:

Fiber:

 

Cold Smoked Salmon with Herb Sauce

Cold Smoked Salmon with Herb Sauce

1 C. fresh dill weed

1 C. watercress

3 green onions cut into 1-inch pieces

1 C. plain yogurt

1/2 C. mayonnaise

1 T. grated lemon peel

1 whole (5 pound) smoked salmon

1 bunch fresh dill weed, for garnish

 

Make Herb Sauce. Place dill weed, watercress and onions in food processor. Cover and process until minced. Stir in remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors. Remove head, tail and fins from salmon. Carefully peel off skin. Place on large platter. Serve with Herb Sauce. Garnish with fresh dill weed, watercress or sliced lemon if desired.

 

Cilantro Salmon Spread

Cilantro Salmon Spread

1 C. cooked Salmon, flaked

¾ C. Cilantro Leaves

1 T. chopped White Onion

1 T. Lemon Juice

1 T. Mayonnaise

½ tsp. Mustard

24 Melba Rounds or other Cracker

 

Place salmon, cilantro leaves and onion in a food processor. Mix at medium speed for 30 seconds. Add lemon juice, mayo and mustard. Mix at high speed for 1 minute or until mixture is fairly smooth. Slather each melba round with the spread and serve immediately.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Blueberry Glazed Salmon

Blueberry Glazed Salmon

Blueberry Glazed Salmon

8 oz. salmon

1 cup blueberries

1 T. balsamic vinegar

1 T. honey

1 T. lemon juice

1 sprig rosemary

Black pepper, to taste

 

Preheat oven to 450 degrees F. Line baking sheet with foil and spray with nonstick spray. In small saucepan, add in ½ cup blueberries, balsamic vinegar, honey, rosemary and lemon juice. Heat at medium-high until blueberries release their juices. Place salmon on baking sheet and season with black pepper. Pour half the blueberry mixture on the salmon and add the remaining ½ cup of blueberries. Cook for 10 minutes or until salmon is cooked through. Remove and pour remaining blueberry mixture on salmon.

Grilled Salmon with Blueberry Salsa

Grilled Salmon with Blueberry Salsa

Grilled Salmon with Blueberry Salsa

4 4-ounce salmon fillets

1/2 teaspoon chipotle pepper powder

1 tablespoon olive oil

Pinch of salt

1 cup fresh blueberries

1 large jalapeño pepper, finely chopped

2 tablespoons finely chopped red onion

1/4 cup chopped cilantro

1 tablespoon lime juice

1/4 teaspoon salt

 

Heat the grill. Place the salmon skin-side down on a plate and rub with olive oil, sprinkle with chipotle pepper and salt; let stand. In a medium bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice. When the grill is hot, use tongs to swab the grate with a paper towel dipped in vegetable oil. Place the salmon on the hot grill, skin-side up. Let the salmon cook until it has grill marks and the edges look browned, about 3 minutes. Carefully lift each fillet and turn over. Close the lid of the grill and cook about 4 minutes more for thin, wild-caught fillets, longer for farm-raised salmon. When the fish is just cooked through, transfer to a clean platter. Top each fillet with about a quarter cup of salsa, and serve hot. Serving Suggestion Cook foil-wrapped baked potatoes and sweet corn on the grill to make this a summer celebration. A patio and a bottle of Chardonnay complete the scene.

 

Nutritional Information

260 calories, 12 g. fat, 65 mg. cholesterol, 390 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 31 g. protein

Souped Up Party

Souped Up Party

Soup spells comfort ― in my dictionary, anyway ― and that’s exactly what many people yearn for after the overindulgent holiday season. A mug or bowl of steaming broth can soothe frayed nerves and recharge party conversation to get the new year off to a happy start. Best of all, a selection of soups is a simple way to entertain casually. Our flavorful soups range from thin to thick, and all make enough to feed a crowd ― they can even be made in advance. Make one soup for 8 to 12 guests, or serve all four for a big group.

Fruit and Cheese Platter
Sausage & Tortellini Soup
Cilantro Lime Chicken Soup
Steak and Mushroom Soup
Leek & Fennel Chowder with Smoked Salmon
Creamy Garlic Spinach Soup with Garlic Croutons
Soup Toppers
Herbed Foccacia sticks, crusty breads, Cheese Twists, breadsticks, Mini Muffins and/or rolls
Butter and/or EVOO
Petite Desert Options – Small Wedges of Brownies or Cheesecake, A good Chocolate Bar, Fruit

Grilled Salmon with Brown Sugar Mustard Glaze

Grilled Salmon with Brown Sugar Mustard Glaze

1/4 C. brown sugar

1 T. honey

2 T. butter

2 T. Dijon mustard

1 T. soy sauce

1 T. olive oil

Pinch of salt

1 lb. salmon fillet

 

Melt together brown sugar, honey and butter. Remove from heat and add remaining ingredients except for salmon. Blend well. Place fillet, skin side down, on heavy duty foil. Cut foil to outline of fish, leaving a crimped edge. Spread glaze atop fillet, then place foil supported fillet on grill. Heat on medium-high, brushing often with any reserve glaze. Fillet is done when it flakes easily with fork (about 8-12 minutes).

 

Yield:

Calories:

Fat:

Fiber:

Aria’s Creamless Mushroom Soup

Aria’s Creamless Mushroom Soup

 

2 T. olive oil

1 medium onion, peeled and diced

1 celery root, peeled and diced

1 leek, white part only, washed well and diced

2 garlic cloves, minced

1 lb. shiitake, chanterelle, porcini and/or morel mushrooms

1/2 to 1 tsp. kosher salt

1 quart chicken stock

Kosher salt and pepper

 

In a heavy-bottomed soup pot, heat olive oil over medium heat. Add onion and cook until translucent; do not brown. Add celery root and leek; continue to cook for 3-4 minutes. Add garlic and mushrooms, season with 1/2 tsp. (or to taste) salt and cook until liquid released from mushrooms has almost evaporated. Add enough chicken stock to cover 1 inch above mushrooms. Simmer gently for 30 minutes. Place all ingredients in a blender and carefully blend until smooth. Adjust seasoning with salt and pepper.