SEARED SALMON CROQUE MADAME:
The original Mr. Croque, we all know, is just a glorified (i.e. French) ham sandwich. Croque really becomes something fabulous, however, after his sex change, becoming Mrs. Croque. All it takes is the simple addition of a fried egg and some béchamel sauce, if you are feeling particularly creamy.
We, here at Seashaken, have a tendency of making everything into a salmon dish, since salmon is something we have in over abundance (Pst, buy our fish and maybe we can start branching out). Today we will be making Mrs. Croque with Salmon.
Feeds 4 people. - total time 20 mins
- 1 lb Wild Alaskan Salmon (steaks or fillets)
- olive oil
- 4 thick slices of toasted or grilled sourdough
- 4 eggs
- Dijon mustard
- 1/4 cup cream cheese (optional)
- 2 Tbs capers (optional)
- 2 Tbs unsalted butter
- 2 Tbs all purpose flour
- 1 cup milk
- 2 Tbs finely chopped fresh dill
- juice of half a lemon
- salt and pepper to taste
1. First you will want to cook the salmon. Heat about a Tablespoon of olive oil in a pan on medium heat. When hot, place the salmon in the pan (fillets - skin side down; steaks - side with the larger circumference down) cook for 3-5 minutes, flip and cook for another minute. Salmon should be done but not dry. Set aside to cool.
2. Next, the bechamel sauce. Melt the butter in a small sauce pan, whisk in the flour and, once the butter & flour mixture starts to simmer, add the milk. Bring to a boil, reduce heat, let simmer till thickened. Once thick add your dill, lemon juice, salt, and pepper.
3. By now your salmon should be cool enough to handle. Flake your cooked salmon into a bowl removing any bones and discarding the skin. Mix with the cream cheese, capers and salt and pepper to taste.
4. Toast your sourdough slices OR butter them and grill them & fry OR poach your eggs.
5. Now to assemble. It goes bread, dijon, salmon mixture, bechamel sauce, egg.
Best served with crispy bacon and a simple salad dressed with balsamic vinaigrette next to an open fire.
SEARED SALMON WITH BALSAMIC GLAZE:
BROILED SALMON STEAKS IN CREAMY AVOCADO SAUCE:
Click here for recipe.
SMOKED SALMON CHOWDER
5 strips of bacon - diced
2 onions - diced
3 sticks of celery - chopped
6 medium potatoes - cubed
2 Tbs. garlic - minced
1 tsp. black pepper
2 12 oz. cans evaporated milk
8 oz. smoked salmon bellies - skin off and flaked by hand
red pepper flakes and salt to taste
Cook bacon to desired crunchiness and set aside, reserving 2 Tbs. of bacon drippings. Saute onions and celery in drippings. Add onions, celery, and three cups of water to four quart pot. Add potatoes, garlic, and pepper. If using a crock pot cover and cook on low for 5-8 hours. If on the stove, on low for 1-3 hours. Remove from heat and mix in smoked salmon and evaporated milk. Cook on medium for ten minutes. Finish with salt and red pepper flakes. Serve with bacon on top. Find some good beer, hearty bred, and get your grub on!
Remember that it will just get better with time, so plan for leftovers.
If you want to buff it up a little add a couple cans of corn when you are putting in the potatoes.
GRILLED BALSAMIC SALMON
2 fillets of king or three of coho salmon (approx. 2 pounds)
1½ cups extra virgin olive oil
⅓ cup balsamic vinegar
1 tablespoon honey
2 cloves crushed garlic
1 tablespoon sea salt
1 teaspoon black pepper
2 tablespoons softened butter
2 tablespoons minced fresh rosemary
3 cloves of minced garlic
1 teaspoon of black pepper
Mix the marinade ingredients together and pour into a large ziploc bag, add the salmon fillets and squeeze the air out of the bag. Leave the fish in the marinade for 2 hours for every ½ inch of thickness.
In a small bowl, blend the butter ingredients together saving half of the rosemary for later.
Heat your barbecue to medium high heat and oil the grill well. Drain the salmon and, when the grill is hot, place flesh side down. Cook for approx. five minutes — the fish should lift easily from the grill. Flip the fish, brushing with half of the rosemary butter, and cook for another five or so minutes, depending on how thick the fish is. To tell the salmon is done peek into the center of the fillets with a sharp knife. The flesh should be beginning to flake apart. Remove while there is still some translucency. The salmon should continue to cook after having been removed from the heat. Do not overcook.
Top each fillet with some of the remaining butter, squeeze with lemon, and sprinkle with the remaining rosemary.
The recipe is based on one found from the Fishes and Dishes cookbook written by Kiyo Marsh, Tomi Marsh, and Laura Cooper. I recommend getting a copy of the book, available on Amazon or Barnes and Noble.
Cook It Frozen! is a recipe and technique guide put out by the Alaska Seafood Marketing Institute. It is an extensive resource with specific instructions for many different kinds of fish and cooking methods. It is aimed at giving busy people a convenient method for cooking frozen fish without needing to thaw it and without compromising quality. I have not tried any of the recipes myself, so I can't vouch for their caliber, but I've heard good things and am looking forward to giving some of them a shot. If you give it a try and want to share your experience please email me.
Another resource of the Alaska Seafood Marketing Institute this recipe guide has extensive search options based on fish species, cooking method, and desired dish. For anyone needing ideas and inspiration it's a quick and easy to use database. Again, contact me with comments if you would like to share.