Salmon Series Part Four: Grilled Salmon and Steamed Artichokes

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Patrick picked up this beautiful salmon filet at Whole Foods before driving to Delaware.

As our Chicago chapter came to a close, Alex and I found ourselves traveling all over the city to see friends.  We calculated recently that we have been in 15 states over the past 5 weeks!  We have spent this exciting transition time staying with many wonderful host friends, and saying goodbye-for-now to our Chicago family.  I wrapped up my time as a rehab aide at Athletico, had one last sweep team practice with Lincoln Park Boat Club and witnessed Alex’s graduation from medical school.  Looking back on the month of May, I can see that we filled our schedules to the brim, but I would not have it any other way!  It was a treat to be reunited with the Taylor family for a week of adventures in Michigan and Chicago.  Next, we spent a week on the East Coast with my family, and met my brother’s baby for the first time.

During all of our moving about, we sampled new restaurants and made a variety of recipes in countless kitchens.  Most recently, Patrick shared his family recipe for steamed artichokes, and I requested grilled salmon as a pairing.  My niece, Kayden, and I tried out a recipe for zucchini boats to round out the family feast menu.  Kayden is a skilled baker and loves trying out new recipes in the kitchen.  We will definitely be cooking together again soon.

Now I am off on another racing adventure in the double with Jess.  I will be cooking and learning new recipes and flavors, but may not be blogging while I am away.  Until next time!

 

 

Recipe

Grilled Salmon – serves 6 to 8

I have not tried grilling salmon on my own yet, but I collected the below tips from Patrick.  Remember not to move the fish around on the grill until you are ready to flip!  If you move the fish, it can break apart on the grill and lose its grill lines.

You will need:IMG_4990

  1. 2 lb salmon
  2. 1 t salt
  3. 1 t pepper
  4. 1 t garlic powder
  5. about 1 T olive oil

Steps:

  1. Sprinkle salmon on both sides with salt, black pepper and garlic powder.  Rub in with a little olive oil.
  2. Heat your grill to about 400 degrees Fahrenheit (close to high heat on our grill).
  3. Grill the meat side of salmon first for 3 to 4 minutes with the grill lid closed.  The fish should start to become opaque on the meat side where it is starting to cook.
  4. Flip salmon once to grill the skin side using a grill spatula or tongs.  Close the lid again and cook for another 4 or 5 minutes until the whole filet is just opaque.
  5. When salmon is ready, the skin should easily fall off.

Recipe

Steamed Artichokes – serves 8

IMG_4987You will need:

  1. 8 whole artichokes, including stems
  2. 6 large garlic cloves
  3. ½ C fresh parsley, chopped
  4. salt
  5. pepper
  6. 3-4 T olive oil to drizzle

Steps:

  1. Cut off the bottom of the stems and slice off the dry end of the stem.  Dice the remaining stem.
  2. Chop garlic and parsley and combine with stem pieces, salt and pepper.
  3. Bang the bottom of the artichoke against the tabletop to open up the flower.  If you need to, you can pull apart the leaves by hand instead.
  4. Stuff diced items between artichoke leaves.
  5. Stand artichokes up in a large pot and fill with about 2″ of water.
  6. Pour oil over artichokes.  Bring water to steam and cover for 45-60 minutes.  Your artichokes are ready when their leaves pull off easily.

Recipe

Zucchini Boats and Caprese Salad – serves 8

We followed a recipe for “Stuffed Zucchini Boats with Tomato Salad” from Cooking Light and MyRecipes.com (see below).  Kayden and I opted to leave out the bread from the original recipe, because we wanted to share the zucchini boats with my mother, who eats gluten-free.  Our zucchini were exceptionally fresh, and we did not miss the bread at all!  The caprese salad from cherry tomatoes was also a big hit, and we keep making that dish as a side for dinner.
You will need:IMG_4985

  1. 4 large zucchini
  2. 4 chicken sausage
  3. 1 small yellow onion
  4. 8 ounces of mozzarella cheese
  5. 2 C cherry tomatoes
  6. 1 T balsamic vinegar
  7. 1/4 C thinly sliced fresh basil
  8. 1 t olive oil

Steps:

  1. Wash the outside of your zucchini thoroughly before halving.
  2. Scoop out and save the insides of the zucchini, leaving about 1/4 inch intact beyond the skin.
  3. Cover and microwave the zucchini halves in an oven safe container for four minutes.
  4. Meanwhile, dice the zucchini insides and save about 2 cups of material.
  5. Remove casings from chicken sausage and break sausage into small pieces.
  6. Dice onion.
  7. Heat a large pan over medium heat and add spray with cooking spray.  Add onion and sausage and stir to combine for about 4 minutes.
  8. Combine zucchini insides with your cooked sausage and onion in a mixing bowl.  Spoon this mixture into each zucchini boat.
  9. Chop up about 2 ounces of mozzarella cheese and layer on top of your boats.
  10. Halve the cherry tomatoes and combine with remaining mozzarella, balsamic, basil and olive oil.  Set aside in fridge to chill, if desired.
  11. Place zucchini boats on the top rack of your oven and broil for two to three minutes, checking to see if mozzarella melts and browns.

Source: Wise, Deb. “Stuffed Zucchini Boats with Tomato Salad Recipe.” MyRecipes.com. Cooking Light, June 2015. Web. 29 May 2016.

 

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Salmon Series Part Three: Salmon Burgers with Sriracha Mayo

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Our late-night salmon burger dinner

Now that we have officially moved to our Seattle apartment, Alex and I are staying with friends while we finish up with work and school.  This week, my teammate Fran and her partner, Simon, are our gracious hosts. I made dinner for Alex and Fran this week and had the opportunity to test out another new salmon recipe.  We enjoyed a late dinner and chatted about our recent move to Seattle and what we will miss about living in Chicago – our friends, my rowing team, the proximity to Buchanan, MI and the food scene!  Fran has an impressive collection of cookbooks that I have enjoyed flipping through, and is knowledgeable about a variety of vegetables and plants that I am just getting to know.

For salmon burgers, I consulted Patrick Rider, our long-time family friend and wonderful chef, for advice on what ingredients to use.  Patrick introduced me to a video of Guy Fieri visiting our local Chicago DMK Burger Bar, where he learned about the signature salmon burger with ginger, scallions, Asian slaw and a red Thai curry sauce.  I then checked Food.com for a recipe to use as a reference for cooking times and temperatures.  Based on those two sources, and what was fresh at my local market, I came up with the following new recipe for salmon burgers!

Recipe

Salmon Burgers with Sriracha Mayo – serves 4

We love to have butternut squash or sweet potato when we make burgers at home.  For this meal, we simply purchased pre-cut butternut squash.  The squash roasts in about twenty minutes, and pairs nicely with salmon burgers and fresh greens.  We drizzled olive oil on the squash and sprinkled on black pepper and a little salt before roasting.  If you are making sweet potato fries, plan for an extra ten minutes of baking time before adding salmon patties to the oven.  We added fresh spinach for a simple salad.

You will need:

  1. 1 lb salmon
  2. 2 T Sriracha Mayo
  3. 2 large eggs, beaten
  4. ½ C bread crumbs
  5. 2 T fresh ginger, chopped
  6. ½ C green onions, finely sliced
  7. 1 t garlic salt
  8. 1 t lemon pepper
  9. ½ t black pepper
  10. 1 T dried parsley
  11. cooking spray

Serve with:

  1. Sliced tomato
  2. Slaw topping – about ¼ C per burger
  3. Sriracha mayo or ketchup, to taste
  4. Your favorite bun – we picked Pretzilla pretzel buns

Steps:

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Start by chopping fresh ginger and slicing green onions.  Set aside.
  3. Remove skin from salmon filet, and cut salmon into small cubes.
  4. In a large mixing bowl, combine salmon, Sriracha mayo, beaten eggs, bread crumbs, ginger, green onions and your spices.
  5. Spray a baking sheet with cooking spray.
  6. Once your oven temperature has reached 425 degrees, divide your salmon mixture into four equal parts and shape patties gently between your palms.  Space four patties evenly across your baking sheet, and set inside oven.
  7. Cook salmon patties for a total of twenty minutes, flipping after about ten minutes.  If you like your burger buns toasted, add buns to the top rack of the oven for about two minutes per side.
  8. Serve patties warm with buns, more Sriracha mayo or ketchup, and top with slaw or lettuce and tomato.

 

Sources:

“Salmon Burgers With Guy Fieri Video : Food Network.” Salmon Burgers With Guy Fieri Video : Food Network. Diners, Drive-Ins and Dives. Web. Accessed 10 May 2016.

Sherrycooks2012. “Oven Baked Salmon Patties Recipe – Food.com.” Oven Baked Salmon Patties Recipe – Food.com. Web. Accessed 10 May 2016.

Salmon Series Part Two: Salmon Tartare and Spring Vegetables

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The spread: roasted asparagus, spring salad and salmon tartare

Alex and I spent a rainy Saturday making lunch at Rick’s new house, after he got back from Lincoln Park Boat Club’s rowing practice.  Rick is a big fan of fish, and was happy to be a part of this series of salmon recipes.  He picked his favorite style of salmon preparation – tartare – and we planned a menu.  I offered to pick up whatever vegetable looked great at the Green City Farmers’ Market and Rick elected to prepare a Passover-friendly dessert.

On Saturday morning, I strolled to the market with my friend and teammate, Alli Whitaker, and we enjoyed samples and made our selections.  I bought greens and fresh asparagus; Michigan asparagus just came into season, so now is the time to buy or go to Michigan to pick some!

Recipe

Salmon Tartare and Spring Vegetables – serves 3 to 4

Neither Rick nor I had ever made salmon tartare, so we went online and found a recipe for “Wasabi-Infused Salmon Tartare” from HalfHourMeals.com.  I simplified the marinade used for that recipe, based on my flavor preferences and which ingredients we had on hand.

You will need:IMG_4430

  1. 1 rounded t wasabi paste or powder to make paste
  2. 3 T fresh lemon juice, or about 1/2 lemon
  3. 3 T soy sauce
  4. 2 T rice wine vinegar
  5. 1/2 T finely chopped shallot
  6. 1/2 t ground ginger
  7. 1 to 1 ½ lbs of high-quality salmon
  8. 1 bunch of asparagus
  9. 1 T olive oil
  10. fresh ground black pepper, about 1 t
  11. about 6 C greens
  12. 3 T nuts – we used slivered almonds and shelled pistachios
  13. 1 C blueberries
  14. balsamic vinaigrette to dress salad

Steps:

  1. First, preheat your oven to 450 degrees Fahrenheit for roasting asparagus.
  2. Add 3 t water to 5 t wasabi powder, and stir to combine.  Invert your bowl for one minute to increase the wasabi spiciness.  If you have pre-made wasabi paste, add one t to a small mixing bowl, and save more for serving with your entree.
  3. Mix in lemon juice, soy sauce, rice wine vinegar, shallot and ginger with the wasabi paste.
  4. Remove the skin from your salmon, and chop the filet into small cubes (we went with about one cubic centimeter).  Add salmon to a non-metallic mixing bowl, and stir in half of your marinade.  Taste salmon to determine if you want to add more marinade; you want some of the salmon flavor to come through.  Cover salmon bowl with plastic wrap and refrigerate for about 30 minutes before serving.
  5. Next, wash asparagus and snap off the dried ends.  Spread out stalks on a cookie sheet, and drizzle with olive oil.  Add fresh pepper and roll to coat.  When your oven has reached 450 degrees, add your asparagus pan and time for about 7 to 10 minutes.  Pencil-thin asparagus should be fully roasted in 7 minutes, whereas really thick stalks could take up to 15 minutes.  Pierce with a fork to check readiness.
  6. While asparagus is cooking, prepare your simple salad of washed greens, nuts and berries.  Drizzle with balsamic vinaigrette and toss to coat.  We topped our salad with a sprinkle of parmesan cheese before serving.
  7. When asparagus is ready, transfer to a serving dish and sprinkle with fresh parmesan.
  8. We served our salmon with a dollop of extra wasabi paste on the side, and with just a touch of Thai ginger salt on top for extra crunch and salty flavor.

Source: “Wasabi-Infused Salmon Tartare by Rachel2 – HalfHourMeals.com.”HalfHourMeals.com. Aug. 2012. Web. 30 Apr. 2016.