Original Herbed Grilled Salmon
You can use this method on pretty much any type of thick fish filet if salmon is not available.
Ingredients:
- Vegetable oil spray
- 1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)
- 1/2 lime
- 2 tablespoons white wine
- 1 teaspoon mayonnaise (may substitute butter)
- 1/2 teaspoon kosher salt (optional)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon Hungarian sweet paprika
Directions
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill. Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise. In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika. Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.
Note: If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.
Yield: 2 servings
Original New England Clam Chowder
Ingredients
- 2 slices bacon, diced
- 3/4 cup chopped onion
- 3/4 cup water
- 2 cups peeled and cubed potatoes
- 3/4 teaspoon salt
- ground black pepper to taste
- 1-1/2 cups half-and-half
- 1 tablespoon and 1-1/2 teaspoons butter
- 1 (10 ounce) can minced clams
Directions
Place diced bacon in large stock pot over medium-high heat. Cook until
almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes,
and season with salt and pepper. Bring to a boil, and cook uncovered
for 15 minutes, or until potatoes are fork tender. Pour in half-and-
half, and add butter. Drain clams, reserving clam liquid; stir clams
and 1/2 of the clam liquid into the soup. Cook for about 5 minutes,
or until heated through. Do not allow to boil.
Yield: 4 servings
*suggestions
*I made the following modifications to the recipe: 1) Cover the potatoes
and cook for 20 minutes. Add all 2 tbsp flour to the clam juice for
thickening & add it all, instead of throwing half of it out. After adding,
bring it back to a boil and stir until desired thickness is acheived"
*Used bottled clam juice instead of water; 1 cup half-and-half and 1/2
cup heavy cream instead of 1-1/2 cups half-and-half, and 2 (10oz.) cans
of clams.
*Boil the potatoes in a seperate pot, then add them to the 1/2 & 1/2
(without the water) to make for a much creamier chowder. Use 2 cans of
whole baby clams and thicken it a little with some cold water/flour.
Original Salmon Fillet en Papillote with Julienne Vegetables
Ingredients
- 1/3 cup julienned fennel bulb
- 1/3 cup julienned leeks, white part only
- 1/3 cup julienned carrots
- 1/3 cup julienned snow peas
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon whole coriander seed, ground fine
- 1 (8-ounce) salmon fillet, pin bones removed
- 1 orange cut into wedges with white, pithy membrane removed
- 1 tablespoon dry vermouth
Directions
Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. You can also cook for 20 minutes in the oven at 350 degrees. Open parchment carefully and serve for a complete meal.
Yield: 1 serving
Mine Salmon Fillet en Papillote with Vegetables
Ingredients
- parchment paper
- bag frozen vegetables
- 1 clove garlic
- fresh onion
- fresh lemon
- 1 (8-ounce) salmon fillet, pin bones removed
- rice
- soy sauce
Directions
Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Pour some of the frozen
vegetables onto one half of the parchment paper. Cut the lemon into eighths. Cut one of the slices
into smaller chunks. Cut a few thin slices of onion & dice. Dice a small part of the garlic. Place the
lemon, onion, & garlic on the vegetables. Lay salmon on top of vegetables. Put a rest of the garlic &
onions on top of the salmon. Add some more frozen vegetables on top. Squeeze some of the juice of a lemon
slice on top of the vegetables. Fold other side of paper over fish and starting at one corner, fold up
both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several
times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or
until (2 if using restaurant grade microwave). Cook rice, salt, pepper, & soy sauce to taste. Pour rice
over fish & add more soy sauce. Serve & enjoy.
Yield: 1 serving