1 tablespoon minced shallot from 1 small (1-ounce; 30g) shallot
1 tablespoon (about 10g) minced fresh dill
2 tablespoons (30ml) fresh juice from 1 lemon
2 tablespoons (30ml) extra-virgin olive oil
Large pinch ground coriander seed
Kosher salt and freshly ground black pepper
In a large saucepan, combine 1 quart (1L) cold water with lemon juice, leek or onion, celery, fennel (if using), thyme and/or dill, bay leaf, and a large pinch of salt.
Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F. Adjusting heat to maintain water temperature, cook salmon until it registers 115°F when an instant-read thermometer is inserted into the thickest part of the fish, about 20 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Carefully transfer salmon to a plate to rest for 5 minutes.
Meanwhile, for the Yogurt Sauce: In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Season with salt and pepper.
Serve salmon while warm, spooning yogurt sauce on top, or let it cool to room temperature before serving. You can also chill the salmon and yogurt sauce before serving.
Cajun Shrimp Alfredo
Yield: 4 servings
8 ounces (225g) pasta (I used linguine, use whatever you like)
1 pound shrimp (shelled)
2 teaspoons olive oil
3 teaspoons cajun seasoning
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 3/4 cup milk (I used 2%)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
Cook the pasta according to the package directions in a large pot of boiling water. Drain.
Meanwhile, heat a non-stick skillet over medium heat. Toss the shrimp with the olive oil and the cajun seasoning. Add the shrimp to the skillet and cook for about 4 minutes, flipping once, until they are completely pink. Set aside and keep warm.
In a medium saucepan, over medium heat, melt the butter. Add the garlic and cook, stirring for about 30 seconds, until fragrant.
Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute.
Slowly whisk in the milk, stirring until it is incorporated and smooth.
Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly. Reduce the heat to a low simmer until the pasta is ready.
Toss together the pasta and alfredo sauce and serve with the cajun shrimp on top. Garnish with parsley and additional parmesan if desired.
Honey Garlic Glazed Salmon
Yield: 4 servings
Ingredients
Salmon
4(6 oz each)salmon filets
1/2tspkosher salt
1/2tspblack pepper
1/2tspsmoked paprika(or regular paprika)
1/4tspblackening seasoning(optional)
Sauce
3Tbspbutter
2tspolive oil
6clovesgarlicminced
1/2cuphoney
3Tbsp water
3Tbspsoy sauce
1Tbspsriracha sauce
2Tbsplemon juice
Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
Garnish with minced parsley if desired.
Feta Tomato-Basil Fish
Yield: 4 servings
1/3 cup chopped onion
1 garlic clove, minced
2 teaspoons olive oil
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 pound walleye, bass or other white fish fillets
4 ounces crumbled feta cheese
In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish just begins to flake easily with a fork.
