Tagged with salmon

Pasta with Salmon and Cherry Tomatoes

Pasta with Salmon and Cherry Tomatoes

It doesn’t have to take a lot of time or effort to cook a delicious meal. This quick pasta dish was inspired by Simona’s insalata di pasta, salmone e pomodori. Her version was made with canned salmon and uncooked tomatoes and served lukewarm by mixing the cooked pasta with the cold sauce. That would certainly … Continue reading

Split Pea Risotto with Hot Smoked Salmon

Split Pea Risotto with Hot Smoked Salmon

In summer there is ample choice of fresh produce to choose from, but in winter we have to make do with what is available, especially if you want to cook with local seasonal ingredients. Fresh peas are only available in summer, but dried split peas are available year round. In the Netherlands they are used … Continue reading

Salmon and Sea Bass Glued Together

Salmon and Sea Bass Glued Together

What you see in the photo above is the result of a bit of playfulness. Or silliness. It is salmon and sea bass, glued together, and then cooked sous-vide as if it is some kind of mutant fish with layers of orange-pink and white flesh. This is possible by using a (perfectly natural and harmless) … Continue reading

Simple Shahi Salmon

Simple Shahi Salmon

I’ve just returned from a short business trip to Bombay in India. There wasn’t time for any specific food research, but I did enjoy the food immensely and even tried Indian wine for the first time (which was unexpectedly good). I posted photos of the food and wine I enjoyed in India on the Facebook … Continue reading

Whiskey Cold Smoked Salmon with Salsify

Whiskey Cold Smoked Salmon with Salsify

If you haven’t decided yet what your appetizer will be for Christmas dinner, this just may be it. You still have time to cure and smoke the salmon. Or you could cheat and buy the smoked salmon, but make sure it is artisan quality. This dish started when Conor gave me a bottle of Irish … Continue reading

Cold Smoked Salmon

Cold Smoked Salmon

I’ve had a tabletop smoker for hot smoking for years and I use it often, for instance to make hot-smoked salmon or hot-smoked scallops, or to smoke a brisket or a ham hock before cooking it sous-vide. Such a smoker does two things at the same time: cooking (it is basically a small oven that … Continue reading

Hot Smoked Salmon, Dry or Wet Cure?

Hot Smoked Salmon, Dry or Wet Cure?

When I first got a stovetop smoker, it came with a very simple user’s manual that said to season fish with salt and pepper and smoke it with 2 tablespoons of smoking dust for 15-20 minutes. This user’s manual was aimed at catching your own fish from a river and then smoking it right then … Continue reading

Frozen Salmon Sous-Vide

Frozen Salmon Sous-Vide

Fresh fish is vastly preferable to frozen, because frozen fish will lose much more juices when it’s cooked than fresh fish. And thus frozen fish often ends up unpleasantly dry on your plate. Unfortunately fresh fish is not available everywhere, and you may not always be able to eat fish on the same day that … Continue reading

Homemade Gravlax

Homemade Gravlax

Stéphane Gabart has beautiful photograph on his blog My French Heaven, and the recipes he shares with us are both simple and delicious. His post on gravlax inspired me to try this for myself. Gravlax or gravad laks is salmon cured with salt and sugar. This used to be a method to preserve salmon, and … Continue reading

Ancho Chile Salmon with Chinese Cabbage

Ancho Chile Salmon with Chinese Cabbage

After trying Richard’s Ancho Chile Rub on tuna, I also wanted to try it on salmon. Combined with some Chinese cabbage prepared with fish sauce, soy sauce, and shichimi togarisahi, this makes for a dish with a small number of ingredients that is simple to prepare, but has a lot of flavor and is healthy. … Continue reading

Smoked Salmon and Sous-Vide Egg Yolk Crostini

Smoked Salmon and Sous-Vide Egg Yolk Crostini

When I started my blog, it was an easy decision that it would be in English. Almost all of my fellow Dutchmen can read English well, and it would greatly enhance the number of possible readers worldwide. As a side effect I now have blogging buddies from Dublin, Chicago, Dallas–Fort Worth, Los Angeles, Northern California, Rome, London, … Continue reading

Sous-vide Salmon-Pesto Roulade with Haricots Verts

Sous-vide Salmon-Pesto Roulade with Haricots Verts

The inspiration for this dish was provided by Richard McGary’s Salmon Roulade with Cilantro Citrus Pesto on Mango Corn Salsa, but it is quite different. A salmon fillet is butterflied, filled with a basil-lemon pesto, rolled up into a roulade, cooked sous-vide, and cut into slices that are served on haricots verts. Salmon cooked sous-vide to 43C/109F is … Continue reading

Simple Succulent Salmon

It is amazing how good the most simple dishes can be. The only thing you need for this is fresh salmon, farmed is fine, and a digital instant-read thermometer with a probe. The salmon is cooked to medium rare in the oven and will be so tender and succulent that you can eat it with … Continue reading

M&M’s Ginger Glazed Salmon

Fellow food blogger Meatballs & Milkshakes is a good source for reliable recipes. And so I was intrigued a while ago when I saw a recipe for Ginger Glazed Salmon that she called her favorite salmon recipe, and is basically salmon teriyaki with the addition of ginger and sake substituted by red (?!) wine. But … Continue reading

Spaghetti ‘Salmonara’

This is not an authentic dish, but my own invention. It is a fish version of the well-known spaghetti alla carbonara that uses smoked salmon and red onion instead of pancetta or guanciale. Just like real carbonara, the ‘sauce’ is raw egg that is only cooked slightly by the heat from the pasta. It only takes … Continue reading

Hot-smoked Salmon

A stovetop smoker is a great tool to have. It allows you to turn a piece of salmon fillet into wonderful hot-smoked salmon in only 20 minutes without any effort or skill. This is one of the course I served during the recent dinner on our boat. The recipe is as simple as it is … Continue reading

Salmon Teriyaki sous-vide

Salmon Teriyaki sous-vide

Sous-vide cooking with liquids can be a hassle because liquids will be sucked out by my vacuum sealer (as I don’t own a chamber sealer). The usual solution is to freeze any liquids before adding them to the pouch. The folks at SousVide Supreme have come up with a solution and now sell zip pouches … Continue reading