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Posts Tagged ‘salmon’

My brother Joe and his lovely wife, Janet

I’ve had the pleasure of knowing Janet for over twenty years. She has an amazing smile that sparkles from across the room, finds humor in even the small things, competes in triathlons AND in addition to be an incredible mom to the sweetest niece and nephew an aunt could want, coach & mentor of young girls, den mother, PTA leader, (uh, yeah, I could keep going on here!) is ALSO a personal chef. So, I must say, I feel fortunate this talented lady is my sister-in-law. After our wedding in Spain last month, my brother and his family joined us in Sweden for a week of sight-seeing, golfing, and lounging out on the lake. Sadly, the latter two didn’t really make it on the agenda….but next time Joe, I promise!

One night hanging out in the Swedish midnight sun (Yes, it’s true. The sun sets at midnight in the height of the summer) Janet made us the most scrumptious salmon cakes. Her clients, including her own family, rave about these fish patties and I can see why. Simple, easy to prepare, and just plain delicious. You’ll love them.

Janet’s Salmon Cakes on Mixed Baby Greens

Makes four servings

You’ll need:

  • 1 lbs salmon
  • 1+ cup white wine
  • 1+ cup cracker meal
  • 2 large eggs
  • 2 round tsp Old Bay Seasoning or seafood seasoning (see below for recipe)
  • 1/2 red bell peppers, seeded and finely chopped
  • 20 blades chives
  • 1 tbs dill, fresh
  • 1 tsp cayenne pepper sauce
  • 2 lemons, juice and zest
  • Salad greens – mixed baby greens
  • Salt
  • Olive oil
  • 1/3 cup mayonnaise
  • 1+ tsp chili sauce, such as Siracha
  • 2 tbs dill pickle relish – or chopped dill pickles

Preparation:

1. In covered pan, poach salmon in wine and enough water to just come to the top of fish. Quarter a lemon lengthwise and add 1/4 piece to pan along with a few sprigs of dill and chives. Cover and simmer until cooked through, about 5 minutes. Drain and cool.
2. In medium bowl, flake the cooked salmon with a fork. Add about 1 cup cracker meal and work through with hands. Add the eggs, Old Bay, bell pepper, chives, dill, cayenne pepper sauce, and the zest and juice of 1 of the lemon and continue to blend well. If the mixture is wet, add more cracker meal. Let stand 5 minutes while pan is heating. Form into 4 patties about 1 inch thick.
3. Heat heavy skillet with just enough oil to coat the bottom.
4. Cook until golden brown, about 3 – 4 minutes on each side. Drain on paper towel-lined plate.
5. Combine mayo, and relish and chili sauce to taste in a small dish.
6. Toss salad greens with course salt and the juice of the remaining lemon. Drizzle with olive oil and toss to coat.
7. To serve, place salmon cake on a bed of baby greens, and top with chili mayo.

Old Bay Seasoning

The exact recipe is a secret, but this is a close approximation.

  • 2 tablespoons ground bay leaves
  • 2 tablespoons celery salt
  • 1 tablespoon dry mustard
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground ginger
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground cardamom

Combine all ingredients and mix thoroughly. Store in an airtight container in a cool place. Makes about 1/4 cup.

July 2008 - Midnight Sun in Sweden

July 2008 - Midnight Sun in Sweden

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Of course, it’s always wonderful and such a treat to have someone cook dinner for you, but Fattie’s food is absolutely grubbing – so it’s double the fun.

He casually and ever so cutely whipped up this appetizer: gravlax carpaccio.

So, yeah, you know carpaccio is typically super thin slices of raw beef drizzled with a dressing of olive oil and lemon juice, usually sprinkled with green salad leaves such as rocket, arugula or radicchio and then topped with thinly sliced or grated Parmesan cheese, sometimes pine nuts will even make an appearance. But do you know what gravlax is?

Let ME tell you.

Gravlax is a Scandinavian delicacy consisting of raw salmon cured in salt, sugar, and dill. In Swedish, grav means “buried,” while lax means “salmon.” But it’s also known around the area as graved laks (Danish), gravlaks (Norwegian), graavilohi (Finnish), and graflax (Icelandic).

Back in the day, the fishermen used rub the ingredients on the fish and bury it in the sand above the high tide line, ‘fermenting’ the salmon. Uh. Crazy. I know. The modern version of this dish is not fermented at all; instead the salmon is ‘buried’ in a dry marinade of salt, sugar, and dill, and cured for a few days in the fridge.

So, combining the two – gravlax and carpaccio – Fattie came up with this glorious appetizer. Yes; it’s VERY tasty and even easier to prepare.

gravlax carpaccio

My Gravlax Carpaccio

Makes 4 appetizers

You’ll need:

  • 8-12 ounces of gravlax
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Handful of baby capers, rinsed – roughly 2 teaspoons or more to taste
  • 1/4 cup very thinly sliced celery
  • A couple handfuls of fresh arugula or rocket
  • Parmesan cheese for grating
  • Salt and freshly ground pepper

Preparation:

Equally divide the salmon onto four appetizer plates laying it flat.

After combining the olive oil and lemon juice, drizzle it over the salmon. Sprinkle evenly with capers and celery. Top with salad. Garnish with Parmesan cheese and season with salt and freshly ground pepper.

Enjoy.

Gravlax is usually expensive to buy but very easy to make. Feeling adventuresome? Wanna drum up your own homemade cured gravlax? Here’s a good recipe from Emeril Lagasse.

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