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Friday, July 24, 2015

Wild on hot days with Sockeye Salmon on CBC's Weekend Morning Show!

Yesterday, on CBC's Weekend Morning Show with guest host, Laurie Hoogstraten, I'll be bringing in these two dishes.  Gorgeous wild caught sushi grade Sockeye Salmon is fresh in bi-weekly at Gimli Fish.  Get it skin-on as both recipes use the skin to add a crispy element.
(Wild Sockeye Salmon sashimi on Cold Dressed Soba with avocado and crispy salmon skin)
 
1. Wild Sockeye Salmon Sashimi on cold-dressed Soba or Udon noodles

For 4 people:  1 filet Wild Caught Sockeye Salmon, skin on.

1 bundle dried noodles per person*

Dressing: 
1-2 tbs Dijon mustard
1 tsp grainy mustard (optional)
1 inch ginger, grated
1 tbs vinegar
2-3 tbs Mirin
1 tsp good sesame oil
drizzle chili oil (optional)
½ tsp sugar
1 tbs soy sauce

Other options:  chopped green onions or chives, avocado slices, shredded cucumber, etc.

1. Skin the Salmon filet and keep the skin.  It is very simple to skin the filet.  With a very sharp knife in one hand, grab a pinch of sea salt in the other, to use as a grip, hold the small end of the filet and slice the skin off pulling the skin toward you.

2. To crispy cook the skin, cover with sesame oil and cook at high heat on a skillet or on a hot grill.  Set aside.  Cut into smaller pieces when cooled and crisp on both sides.

3. Slice Wild Caught Sockeye Salmon into bite sized sashimi slices.  Keep chilled.

4. Cook the noodles for less than the package states.  For example, cook the Soba noodles for 4-5 minutes instead of the 6-7 minutes.  The Udon should cook for 7 minutes, not 10 – 12 minutes.

5. Drain the cooked noodles and run under cold water until the noodles are completely cooled.  Drain thoroughly.  If not using immediately, drizzle with sesame oil to prevent sticking.  Keep the noodles cooled.

6. Dressing can be made in advance.  Mix all dressing ingredients together in a bowl until will emulsified. 

7.  You can either prepare all ingredients into one large bowl or prepare individual bowl servings.  Dress the noodles and divide into bowls.  Top with slices of sashimi, avocado and crispy salmon skin. 

You can sprinkle sesame seeds on top, more green onions, soy, etc.  Have fun with the dish.

* Look for dried Soba or Udon noodles in the noodle section of an Asian market such as Oriental Market or Sun Wah, Lucky’s, etc.  Can use buckwheat or green tea Soba.


2. Blackened Wild Caught Sockeye Salmon (adapted from Alex Guarnashelli)

1 filet Wild Caught Sockeye Salmon, skin-on

1 tbs smoked paprika
1 tsp cayenne (to taste)
1 tbs fresh thyme leaves, chopped
1 tbs fresh oregano, chopped
1 tsp sea salt (or kosher)
3-4 tbs canola oil
2 lemons, zested and juiced

Mix spices and salt together in a small bowl.  Place mixture on a plate and coat the salmon portions, flesh side only. 

Heat cast iron skillet or grill to medium heat.  If using a grill, try a grill sheet such as Cookina and add a bit of oil to the sheet. 

Place salmon, flesh down, on the pan or grill sheet and cook for 2-3 minutes.  Turn and cook until the skin becomes crispy.  About 5 minutes.

Serve immediately with lemon zest and lemon juice.

Enjoy!

Tuesday, July 07, 2015

Don't Throw it Away! What to do with your CSA or Farmer's Market produce.

I've been interested in using whole vegetables for some time.  Kimchi with carrot tops is the next project!  This recipe is one that I made up on the weekend.  I'm surprised how sweet and tender the radish leaves are and how sweet the cooked radishes become.


(
Top photo, green onions and bacon saut√©eing.  Bottom photo, added greens and radishes)


Don't throw it away!

2 bunches radishes, trimmed with radish cut into wedges and leaves chopped 
1 bunch green onions, roughly chopped 
2-4 slices of bacon, chopped *
1/2 tsp hot smoked paprika 
2 tbs butter
S&P, to taste 
1/4 tsp chipotle 

Heat pan and melt butter. Add chopped green onions and bacon and cook until bacon begins to crisp. Add radishes and leaves and remaining ingredients. Cook until through and simmer for about 30 minutes, until the radishes become softer and sweeter.

*Vegetarian/vegan option:  caramelize onions and add hot smoked paprika.

Next, Kashmiri radish curry!

Kashmiri Radishes curry, with leaves
3-4 bunches radishes (I used mainly white radishes for this recipe), trimmed with leaves and roots chopped
2 tbs mustard oil
1/2 tsp black mustard seeds
2 dried red chilies
2 tsp Tea Masala (Or any garam masala.  I used the tea masala as it has dried ginger in it and that makes it a Kashmiri garam masala)
1/2 tsp sugar
1/2 tsp turmeric
salt, to taste

In a heavy pot, heat mustard oil and sputter the seeds with the dried red chilies.  When they begin to pop, add the masala, sugar and turmeric.  Then add the radishes with the chopped leaves.  Add a bit of salt, water if needed, and cook for 20-30 minutes on medium low, until the radishes are sweet.

Enjoy!

Serve with a radish raita (strained yoghurt, finely chopped or sliced radish roots, grated garlic and a pinch of salt).