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Next time you're in the mood for fish, take a few cues from chef Edward Brown, who is sharing his simple, no-fuss method for keeping salmon moist and flavorful. Also try his recipes for salmon croquettes, smashed potatoes, roasted carrots and baked apples.
- 1 1/2 lbs. boneless, skinless salmon, cut into 4 equal portions
- 1 1/2 tbsp. olive oil
- 8 ea. 1/8 inch slices, red or white onion
- Salt and freshly ground black pepper
For optional side:
- 2 ea. ripe beefsteak tomatoes, cored, split, seeded, cut into 3/4 inch dice
- 2 tbsp. light soy sauce
- 1 tbsp. extra-virgin olive oil
- 1 tsp. fresh lemon juice
- 12 ea. basil leaves, torn
- 9 ea. mint leaves, torn
- Salt and freshly ground pepper
For fish:Pre-heat broiler to medium high and place rack approx. 10 inches from heat source.Season fish with salt and pepper and lightly brush with half the oil.Place 2 slices onion shingled over each portion, season again and brush remaining oil.Place under broiler and cook approx. 12 to 15 minutes until done, should be slightly rosy in center. The onions will caramelize, if they get too dark, cover lightly with foil to shield the direct heat.For optional side:Combine all ingredients 15 minutes before using, serve with fish.
- 3/4 lbs. cooked salmon, flaked
- 1 cup plain unseasoned mashed potato (approx. 2 potatoes)
- 1 tsp. chopped fresh parsley
- 2 tsp. chopped fresh chives
- 2 tsp. chopped fresh dill
- 1 tsp. minced garlic
- 1 1/4 tsp. cayenne pepper
- 1/4 cup sour cream
- Salt to taste
- 1 1/2 cups flour on a large plate
- 2 eggs beaten in a shallow bowl
- 2 cups bread crumbs* (seasoned or unseasoned) on a large plate
- *for best results use fresh white crumbs
For salmon:In a non-reactive bowl, mix all ingredients well.For breading:1. Divide croquette mixture into four patties, forming them by hand.2. Pass each patty through the flour, then the eggs, allowing excess to drip off each time, then into the bread crumbs, pressing and moving a few times to ensure a good coating.3. In a medium pan, preferably non-stick, melt 1 tbsp. butter at medium-high heat until it sizzles.4. Brown croquettes until golden on each side. Remove to baking sheet (this can be done up to one hour ahead).5. Finish cooking in a 375 degrees oven approximately 7 to 8 minutes until hot.
1. Serve with homemade tartar sauce.2. Dad's preference: Day old spaghetti reheated in a casserole with melted cheddar on top!
- 8 medium Yukon gold OR red bliss potatoes
- 3 qt. water
- 2 tbsp. kosher salt
- 2 ea. bay leaves
- 3 ea. clove garlic, peeled
- 1/4 cup best quality extra-virgin olive oil
- 1/4 cup oil-cured black olives, pitted, roughly chopped
- 1/2 bunch flat parsley, picked, washed, dried, roughly chopped
- Fleur de sel OR kosher salt, freshly-ground black pepper
Bring potatoes, water, salt, bay leaves and garlic to a boil in a large pot.When fork tender, approx. 18 minutes, drain water, discard garlic and bay leaves, return potatoes to pot.Add oil, salt and pepper, then use either a potato masher or a large fork and roughly smash mixture.Add parsley and olives, check seasoning.
- 2 bunch medium, fresh carrots with tops, washed, trimmed, NOT peeled
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
Pre-heat oven to 400 degrees.Place carrots on baking sheet, coat with oil and season.Place in oven and roast until tender, approx. 25 minutes.
- 4 ea. empire apples, washed, cored from the top, not all the way to bottom
- 1/2 cup brown sugar
- 1/2 cup golden raisins
- 2 tbsp. butter
- 1 cup apple cider
- 1/2 cup port wine
- 1 ea. cinnamon stick
- 2 ea. star anise
Pre-heat oven to 375 degrees.Place apples in a small baking dish just big enough to fit the apples open end up.Add remaining ingredients to baking dish and cover with foil.Place in oven and bake approx. 40 minutes until apples are tenderRemove from oven, place apples on serving dish and reserve.Pour contents from the baking dish into small sauce pan and reduce over medium heat by half.Remove and discard cinnamon stick and star anise, spoon juice and its contents into apples.Serve with vanilla ice cream and ginger snap cookies.