Friday, December 2, 2011

PickFish holiday recipes

As the holidays are quickly approaching, and at least one has already passed, I figured it was time to share some of my favorite fish recipes. Some of these are great party treats and some are for when the party is over. None are super elaborate, I ain't no Martha Stewart of fish.

My all time favorite is fast, easy, and delicious.

Smoked salmon grilled cheese.
Grilled cheese sandwich made with cheddar add 1-2 table spoons of smoked salmon, preferably Copper River Smoked Salmon. :) Add Dijon mustard.
Add a small amount of habanero cheese or dip in habanero mustard. This will be a bit spicy.

Smoked salmon dip

1 jar of smoked salmon
1-2 packages of cream cheese (or Neufch√Ętel cheese which I prefer because it is softer and has less fat)
Mix together
Add either dill and lemon juice or, for a nice holiday flare, red onions and capers.
Serve with crackers
Note: If you put cream cheese in a double boiler until soft it is easier to mix. You can also add a bit of milk or 1/2 & 1/2 for a creamier consistency.

Smoked salmon and pesto pasta.
Make your favorite pesto pasta (either by scratch or package) mix with 1 jar smoked salmon, toasted pine nuts and parmesan cheese. (I told you these are not elaborate.)

Crab Eggs Benny
Again, your favorite eggs benedict recipe. Replace the Canadian bacon with Alaskan King crab (or I guess any crab would do in a pinch, even surimi, which is made with Alaskan pollock.)

Smoked salmon quiche
Yes, real men do eat quiche. Especially smoked salmon quiche.
Take your quiche recipe. Add red peppers, sliced how ever you want (this is not one of those blogs that tells you how to slice your peppers, I'm sure however you do it is just fine), cheddar cheese, green onion and smoked salmon, about half the jar. Bake. Enjoy. (Evidently though, I'm not beyond telling you to enjoy your dish.)

Blackened salmon
First, pour yourself your favorite adult beverage.

Crack a window! Seriously, I'm not kidding here.

Take any WILD Alaskan salmon, fresh or frozen. This is a great recipe for frozen salmon that has been in the freezer a little too long. It cover up that freezer taste. Now, I'm not talking about nasty white freezer burn, give that stuff to your dogs. But, if it's been in the freezer a while and has slight freezer taste, this will mask it.

Slice salmon filet across the grain into 1/2 inch pieces.

Turn oven fan on high. Again, I'm not kidding here.

Put a CAST IRON pan (seriously, it has to be cast iron. I ruined a stainless steel pan once with this recipe.) on High heat until white hot.

Take a plate and cover with Chef Paul Prudhommes Blackened Redfish Magic Seasoning. Dip the salmon slices in seasoning until covered on both sides.

Carefully, without burning your fingers (tongs may be the way to go here or a fork) cook salmon in white hot pan for about 20 or 30 seconds on each side. Salmon should be medium rare in center. It will keep cooking once you take it out of the pan. If you want your salmon overcooked, cook longer.

This dish is good with turmeric rice and some green veggies like asparagus or broccoli.

And finally, I saved the best for last. Now, this recipe I have to give credit to the Marsh sisters. It is taken out of their book "Fishes and Dishes" a cookbook story book about their crabbing and fishing in the Bering Sea. It is a great book and I recommend it.

Smoked salmon deviled eggs
Make your favorite deviled eggs recipe. While you are mixing the yokes up, add 1-2 teaspoons of Wasabi mayonnaise and 1 tablespoon smoked salmon. Finish as usual. Yum yum in the tum tums. The best part about this recipe is not only is it super tasty but you don't have to share too much of your smoked salmon! A little goes a long way.

And there you have it. If you have any recipes of your own to share feel free to add them in the comments.

Until next week, eat fish!

1 comment:

Anonymous said...

Straight to the point and well written! Why can't everyone else be like this?