Glazed Salmon

Glazed Salmon

GLAZED SALMON 

Published January 1, 2011.  From Cook's Illustrated.

 Why this recipe works: Teriyaki-inspired glaze complemented the fatty salmon and stuck to the fish thanks to a little cornstarch, which we sprinkled, along with brown sugar and salt, onto the exterior of the glazed salmon.

Serves 4

Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2- to 2-pound whole center-cut fillet and cut it into 4 pieces. Prepare the glaze before you cook the salmon. If your nonstick skillet isn't ovensafe, sear the salmon as directed in step 2, then transfer it to a rimmed baking sheet, glaze it, and bake the salmon as directed in step 3.

Ingredients

• 1 teaspoon light brown sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cornstarch
• 4 center-cut skin-on salmon fillets, 6 to 8 ounces each (see note)
• Ground black pepper
• 1 teaspoon vegetable oil
• 1 recipe glaze (see related)

Instructions

1. 1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine brown sugar, salt, and cornstarch in small bowl. Pat salmon dry with paper towels and season with pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.
2. 2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.
3. 3. Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until center of thickest part of fillets registers 125 degrees on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. Transfer fillets to platter or individual plates and serve.

Salmon With Bacon and Lentils

Salmon With Bacon And Lentils 

This is my "Go To" favorite recipe for entertaining.

Ingredients:
1 cup lentils
1 onion, minced
1 carrot, peeled, finely chopped
4 2-inch-long orange peel strips (orange part only) minced
2 1/2 cups water
salt and pepper

4 8-ounce salmon fillets, each cut crosswise into 3 pieces
6 bacon slices, each cut crosswise in half

1/4 cup whipping cream
1/4 cup chopped fresh parsley
1/4 cup chopped chives or green onions
2 tablespoons minced fresh tarragon or 2 teaspoons dried

• 
  
• Directions:
  Combine lentils, onion, carrot and orange peel in heavy large saucepan. Add 2 1/2 cups water and bring to boil. Reduce heat; simmer until lentils are tender, stirring occasionally, about 25 minutes. Drain, reserving 3/4 cup cooking liquid. Discard orange peel. Return lentils to pan. Season lentils with salt and pepper. (Can be prepared 1 say ahead. Cover and chill lentils and reserved cooking liquid separately.
• 
  
• Preheat oven to 450°F. Place salmon on baking sheet. Wrap 1 bacon strip around center of each salmon piece, arranging bacon ends on bottom. Bake salmon until opaque in center, about 8 minutes.
• 
  
• Meanwhile, add enough reserved cooking liquid to lentils to moisten. Mix in cream, then parsley, chives and tarragon and bring to simmer. Spoon lentil onto plates. Top each with 3 salmon pieces in spoke fashion and serve.

Note: I also make this dish without using bacon. It too is delicious!

Crab Imperial

Crab Imperial

INGREDIENTS

8 tbsp. unsalted butter, melted

3 tbsp. flour

2 cups heavy cream

1 lb. jumbo lump crabmeat, picked over for shell pieces

1 cup panko bread crumbs

1/2 cup finely chopped red bell pepper

1/4 cup finely chopped yellow onion

1/4 cup finely chopped parsley

2 tbsp. sherry

2 tbsp. fresh lemon juice

1 1/2 tsp. worcestershire

1 tsp. paprika

1 tsp. dry mustard powder

1/2 tsp. cayenne pepper

Kosher salt and freshly ground black pepper, to taste

Toasted, sliced country bread, for serving

***

INSTRUCTIONS

1. Heat oven to 400°. Heat 5 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Whisk in cream, and bring to a boil; reduce heat to medium, and cook, stirring, until thickened, about 10 minutes. Remove from heat and stir in crabmeat, half the bread crumbs, bell pepper, onion, half the parsley, sherry, lemon juice, Worcestershire, half the paprika, mustard, cayenne, and salt and pepper. Divide mixture evenly among 6 shallow 6-oz. ramekins; place ramekins on a baking sheet and set aside.

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2. In a small bowl, mix remaining butter, bread crumbs, and paprika until evenly combined; sprinkle seasoned bread crumbs evenly over each ramekin. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with remaining parsley and serve hot with toast on the side. Serves 6

Fillet of Brook Trout With Shrimps, Tarragon-Butter Sauce

Applying Shrimp Filling With Pastry Bag. Baked Trout Trout Served Atop Zucchini Pancake

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Fillet of Brook Trout With Shrimps,

Tarragon-Butter Sauce

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Ingredients:

3 (1 lb.) brook trout, boned, skinned

1 lb raw shrimp, peeled and divined, very cold

8 ounces heavy cream, very cold

1 large egg

Salt, ground white pepper

Pinch cayenne pepper

Chopped chives

*

Sauce:

8 ounces dry white wine

8 ounces chicken broth or clam juice

2 tablespoons shallots, finely chopped

12 ounces unsalted butter, cut in small pieces, very cold

2 tablespoons tarragon, chopped

***

Directions:

Season trout fillets with salt and pepper and reserve in refrigerator, covered with plastic wrap.

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In bowl of food processor, combine shrimp, salt, pepper, cayenne, and egg. Process pulsating until forming a very fine paste, about 30 seconds.

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Place processor bowl in refrigerator for 30 minutes. It is important that the shrimp mixture remains very cold.

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Return bowl to processor; while the motor is running, in a small stream add cream. Stop motor, add chives and clean sides of bowl. Replace lid and process another 10 seconds.

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Make a test to check for consistency and seasoning, by immersing a teaspoon full of shrimp mixture into simmering water. Cook on low heat for 5 to 6 minutes. Drain on a paper towel and taste. Mixture should hold together while light and airy. Adjust seasoning if necessary.

*

Place trout fillets on paper towel and pat dry. Roll fillets around a couple fingers and place fillet in buttered baking dish. Place shrimp mixture in pastry bag and fill center of trout fillets, about 1 to 2 tablespoons mixture.

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Preheat oven to 400 degrees.

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Butter a glass or ceramic baking dish. Sprinkle chopped shallots over bottom and place rolled fillets on shallots, next to each other. Add wine, broth, top with a buttered piece of foil to cover the whole dish, crimping edges under the dish.

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Transfer the dish to oven and bake at 400 for 15 minutes.

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Remove from oven, drain off the juices into a small sauce pan. Keep fish warm, well covered with foil.

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Reduce juices to 1/2 cup; add lemon juice, gradually whisk in butter, piece by piece until sauce is creamed.

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Add tarragon and adjust seasoning if needed. Do NOT boil sauce at this point or the sauce will separate. Serve with trout fillets. Serves 6

Horseradish Crusted Salmon

Horseradish Crusted Salmon

A group of friends gathered for dinner at Avery's Restaurant in July. Several of our friends were served an entree of Horseradish Crusted Salmon. Everyone remarked of its wonderful flavor. The restaurant owner generously shared her recipe which I will share with you.

***

Ingredients:

Dijon mustard

Horseradish

Bread crumbs

Butter

Heavy Whipping Cream

Dill weed

***

Directions:

Mix Dijon mustard and horseradish: spread on salmon with a thin coating. Top with bread crumbs. This will creat the crust. Bake 15 minutes at 350.

***

Meanwhile heat equal parts of butter and heavy whipping cream until slightly thickened, about the consistency of a gravy. Remove from heat and add dill weed. Spoon a small amount over the baked salmon.

Grilled Salmon with Citrus Salsa Verde

Grilled Salmon with Citrus Salsa Verde

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Ingredients

Salsa:

2 large oranges

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1/2 cup chopped fresh flat-leaf parsley

2 scallions, finely sliced

3 tablespoons chopped fresh mint leaves

2 tablespoons capers, rinsed, drained and coarsely chopped

2 tablespoons orange zest

1 teaspoon lemon zest

1 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

Salmon:

Vegetable or canola oil, for oiling the grill

4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches

square

2 tablespoons amber agave nectar

Kosher salt and freshly ground black pepper

***

Directions For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

***

For the salmon:

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes. Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Salt Crust Baked Fish

Salt Crust Roasting

Baking fish in salt is not difficult. You may have seen it presented dramatically in a restaurant by a waiter working table-side. The salt crust is cracked and removed with flourish. Inside the white salt dome lies perfectly cooked, moist and fragrant fish. Baking fish (or vegetables, even other meats) in a salt crust creates a sort of oven within an oven. The salt seals in moisture essentially steaming the fish inside. Because the salt absorbs the moisture, the texture of the fish ultimately is more like roasted than steamed fish.

The fish: Begin with the freshest fish you can find. Ask the fishmonger to clean the fish but leave on the head and tail. Good choices include: Tilapia, Striped Bass or Trout. Salmon or Arctic Char would also work.

The salt: Use Kosher salt. For one whole fish (1.5 – 2 lbs pounds) you will need several cups of salt up to 2 lbs, depending on how thick you mound the salt.

Other additions: You can add herbs and lemon in the cavity of the fish. Herbs can also be mixed into the salt. Try herbes de provence in the cavity and some lavender in the salt.

Steps: Place a layer of salt in the bottom of a roasting pan, jelly roll pan or half sheet. It should be sturdy. You may add water or egg white to the salt to make a moister salt crust, but it isn't really necessary. Place bay leaves on the layer of salt in the pan, place your fish on top. Add whatever herbs you're using to the cavity of the fish. Mound the remaining salt over the fish covering completely but leaving the head and tail exposed. You may also cover the entire fish, but leaving the head and tail uncovered may help you removing the crust and creates a more interesting presentation.

To roast: For about 2 lbs of fish, plan on roasting in a 400 degree oven for about 30 minutes. An instant read thermometer can be inserted through the crust to check temperature if you are uncertain but you will risk breaking your crust.

En Papillote, Cooking in Parchment Cooking in parchment paper, en papillote in French or al Cartoccio in Italian, adds dramatic flair to dinner. It's a perfect technique for delicate fish fillets.

To serve: When the fish is done, remove it from the oven. Using a fish knife and fork, or two spoons, break the top crust and remove the skin. Brush or gently roll the skin it will be easy to remove. Your top fillet will now be exposed and you can lift it right off the bone, to a platter. Next, you should be able to lift the tail of the fish pulling toward the head. Now, you can remove the bottom fillet to the platter. A pastry brush can be used to gently brush away any salt that remains.

Roasted Miso Salmon with Lemon and Cilantro and Rosemary Roasted Potatoes

If you watch the Food Network and are familiar with Giada De Laurentiis and her great recipe ideas, I am choosing to blog one which I will try with some salmon I have on hand.

Roasted Miso Salmon With Lemon and Cilantro and

Rosemary Roasted Yukons

Ingredients:

Cooking spray

6 salmon fillets (about 5 ounces each)

Salt and freshly ground black pepper

1/4 cup fresh lemon juice

1 tablespoon rice wine

1 tablespoon miso paste

4 Yukon gold potatoes, cut into 2-inch chunks

1 tablespoon olive oil

2 cloves garlic, minced

2 teaspoons freshly chopped rosemary leaves

1/4 cup freshly chopped cilantro leaves

***

Directions:

Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray. Season salmon with salt and black pepper and place in roasting pan. In a small bowl, whisk together lemon juice, rice wine and miso paste. Brush mixture all over salmon in pan.

***

In a large bowl, combine potatoes, oil, garlic, rosemary, and salt and black pepper to taste. Toss to coat potatoes. Arrange potatoes alongside salmon (or on a separate baking sheet if there's not enough room). Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender.

***

Serve 4 of the salmon fillets with the cilantro sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad.

Trout On The Grill

Trout On The Grill

Our friend Dan gifted us with some of his trout catch. We include fish in our diet frequently. Tonight I prepared the trout by first seasoning the cavity with salt and stuffed it with fresh rosemary. I then added approximately 1 teaspoon or so of butter and double wrapped the fish in foil. I placed it on the grill with a med-low flame for 10 minutes on each side. This kept the fish moist and done just perfectly. The flesh separated from the bones with ease. It made for a delicious dinner and we certainly want to say thank you Dan for sharing your bounty!

Grilled Fish Tacos

Grilled-Fish Tacos

Originating in Baja Caifornia. fish tacos are now served along Mexico's coasts and in Southern California and fast food restaurants everywhere. Unlike the deep fried versions which are so common, this recipe entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean garnishes.

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Ingredients:

1 medium red onion

1/2 cup cider vinegar

1/4 cup sugar

7 tablespoons fresh lime juice, divided

1/4 cup chopped cilantro

1 Tablespoon olive oil

1 1/4 pound 1" thick skinless mahimahi fillet or tuna steak, cut into 12 pieces.

2/3 cup mayonnaise

12 (6-inch) corn tortillas

6 to 8 radishes

1 to 2 (6 to 8 ounce) firm ripe avocados

4 cups thinly sliced green cabbage

12 wood skewers, soaked in water for 30 minutes

***

Directions:

Very thinly slice onion crosswise into rings with slicer. Set slicer aside. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy non-reactive saucepan until sugar has dissolved. Remove from heat and stir in onion, then let stand until ready to use. (about 25 minutes).

Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat the marinate at room temperature for 15 minutes.

Whisk together mayonnaise, crema, 1/2 teaspoon salt, and the remaining 3 tablespoons lime juice to make sauce.

Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium high.

Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring.

Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.

Crabmeat Sauce

Crabmeat Sauce

This sauce will enhance the flavor of fish or seafood. Many times it is the sauce that makes the dish and this sauce is simple to make!

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Ingredients:

2 Tablespoons butter

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup finely chopped red pepper

1 teaspoon chopped garlic

1 teaspoon paprika

1/2 teaspoon hot pepper sauce

1 teaspoon Dijon mustard

1 cup whipping cream

8 ounces fresh or frozen crab

Salt and Freshly ground pepper

2 Tablespoons chopped parsley

***

Directions: Melt butter over medium heat: add onion, celery, and red pepper and saute for 5 minutes until softened. Stir in chopped garlic and paprika and cook one minute. Stir in hot pepper sauce, mustard and whipping cream and cook for 1 minute. Reduce heat to low and add 8 ounces of crab. Season to taste with salt and freshly ground pepper, stir in parsley. Serves 4

Bouillabaisse

Bouillabaisse

For those wondering what the pronunciation of this dish is, it is(boo-yah-baze). You might be saying I have heard it many times but never saw it in print! It is a wonderful Mediterranean Seafood Stew. This recipe comes from the June 2007 Wine Enthusiast Magazine which I find is a very dependable source of excellent recipes.

Ingredients:

2 Tablespoons olive oil

1 Tablespoon garlic, minced

2 Tablespoons shallots, minced

2 Tablespoons fennel, chopped

6 fluid ounces white wine

6 ounces snapper, skinned

10 mussels, fresh

4 ounces scallops, halved

6 shrimp

8 fluid ounces tomato broth

4 tablespoons butter

Salt and black pepper to taste

Sugar to taste

4 teaspoons parsley, chopped

6 ounces calamari, cleaned

2 teaspoons olive oil, (extra virgin

4 French baguettes, sliced and toasted

***

Directions:

Place the olive oil in a warm saute pan: add the garlic, shallots, and fennel. Deglaze with white wine and a squeeze of lemon. Add the snapper, mussels, scallops, shrimp and tomato broth. (The tomato broth is made from tomato scraps and tomato juice that have been cooked with white wine, onions and thyme, then pureed and strained to make sure the broth doesn't get too thick.) Bring to a simmer and add the butter. Season with salt, pepper and sugar. Add 2 Tablespoons of the parsley. Add the calamari right before the dish is finished cooking.

Place the fish and shellfish in the bottom of two bowls, pour the broth over the fish. Top with the remaining chopped parsley and drizzle with the e.v. olive oil. Garnish with the bread.

NOTE: It is important to add the seafood in the order listed so nothing is overcooked. Serves 2

Perch Fillets

Taken from the back of our boat, our favorite Perch fishing spot is south east of Kellys Island. I bread the fillets with beaten egg and soda cracker crumb. The fillets are then fried in Mazola Corn Oil and I do have a secret I will share.

Perch Fillets

Lake Erie Perch is a highly sought after fish found in Lake Erie. We spend summers on Lake Erie and sport fishing is what brings a large tourist dollar to the area. When we moved to California, we decided to keep our boat and place at Lake Erie. My husband connects with his former business associates and friends usually twice a week for outings, weather permitting.

Last evening we took perch to the home of a cousin who is house-bound with declining health for a perch dinner.

The Secrets I share, Bread the fish and refrigerate for at least 1/2 hour or more. I usually try to refrigerate the breaded fillets for an hour or more. This will make the breading adhere to the fillets and the breading will remain crisp when frying. Another tip. Do not crowd the skillet as this causes a steaming effect.

***

Important: Fry flesh side down first, as soon as they have turned golden, turn to skin side down. Just as soon as the breading cracks with the flesh flaking, the perch are done frying. Remove from the skillet. I place folded paper towels on a platter to absorb any oil from the frying.

Frying skin side down first causes the fillets to curl and the flesh is not cooked evenly when turn fillet is turned.

Herb-Crusted Salmon

Herb-Crusted Salmon

Serving Salmon at a dinner party allows the hostess to be seated and eating with the guests. Small fillets of other fish requires time spent frying fish for everyone.

Ingredients:

1/2 cup dry bread crumbs

2 teaspoons chopped fresh oregano

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh flat leaf parsley

1 1/2 teaspoons grated lemon rind

1/2 teaspoon black pepper

2 garlic cloves, minced

4 (6 oz.0 salmon fillets, (about 1 inch thick) skinned

Cooking spray

1/4 teaspoon kosher salt

***

Directions:

Combine the first seven ingredients in a shallow dish or pie plate. Lightly coat both sides of fillets with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Dredge both sides of fillets in bread crumb mixture.

***

Heat a large non-stick skillet over medium high heat. Coat pan with cooking spray. Add fillets to pan, cook 3 minutes. Reduce heat to medium; carefully turn fillets over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Baked Salmon

I am planning a Friday evening dinner party and have decided on this as one of the recipes. Our guests are former High School teachers of our children who are visiting in San Diego. My menu is still in the planning stages but I can get it all together after one quick trip to the green grocer

Baked Salmon

Ingredients 

1 cup crème fraîche or sour cream

3 tablespoons plus 2 teaspoons fresh lemon juice, divided

1 teaspoon finely grated lemon peel, divided

2 tablespoons honey

1 tablespoon plus 2 teaspoons olive oil plus additional for brushing

2 tablespoons chopped shallot

6  six ounce salmon

lemon wedges

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Preparation

Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper.

***

Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally.

***

Position rack in top third of oven and preheat to 400°F. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in center, about 14 minutes.

***

Place 1 salmon fillet on each of 6 plates. Top with watercress salad. Drizzle with lemon-pepper sauce and garnish with lemon wedges. Serve, passing additional sauce alongside.

Makes Six Servings

Crab Cakes ..

Crab Cakes

Holidays are great times for making memories and traditions. While we gathered for the holiday weekend and time to be together, we enjoyed the wine paring with crab cakes for appetizers. My recipe is offered here with the aioli sauce which is a nice compliment to the crab.

Ingredients:

1 pound crab meat

1 egg

2 teaspoons Worcestershire Sauce

1/4 teaspoon dry mustard

2 Tablespoons mayonnaise

1 teaspoon Lemon Juice

1 Tablespoon mustard

1 Tablespoon melted butter

1 teaspoon parsley, chopped fine

1 teaspoon Old Bay seafood seasoning

1/2 cup bread crumbs

Directions:

Place crab in strainer to drain. Mix all ingredients together and blend until smooth. Add crab meat and toss only to coat. Form into patties. I prefer to skillet fry until evenly browned but they can be baked at 375 for 12-15 minutes until an internal temperature of 165 F. Serve with Aioli and a lemon wedge.

Aioli: For each 1/2 cup mayonnaise I crush one clove garlic and 1/8 teaspoon Old Bay.

Perch .... The delicacy of Lake Erie

Perch

Tonight we are hosting a dinner party for a friend and her niece who is visiting from Michigan. Visitors to the area of Lake Erie where we spend summers come for one thing, a Lake Erie perch dinner. Perch is a small fish but has a very delicate taste. Everyone has there own method of preparation. Many deep fry their perch which has been dipped in a liquid batter. I personally think this is not healthy and looses the benefit of eating fish. Often the fish is over cooked and becomes tough. Other perch I have eaten has the batter dominating the flavor of the fish. I will share my method of preparation which many have asked for "my recipe" which actually is the recipe my mother used to prepare the perch.

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Ingredients:

Perch fillets

Saltine cracker crumbs

whipped egg

Mazola Corn Oil

salt

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Directions:

Whip egg until well mixed. I make cracker crumbs in my food processor. Process until the cracker have become rather fine crumbs, not a powder fine crumb. Large crumbs do not adhere as well. I might compare to a dry rice sized crumbs.

***

Dip fillets in whipped egg and then coat with cracker crumbs. Arrange on a cookie sheet in layers lined and layered with waxed paper. Refrigerate for at least one hour. This allows the breading to adhere to the fish and is not lost in the frying pan when cooked.

***

Heat oil in frying pan. When oil is hot and not smoking, add fillets flesh side down. Turn fillets when flesh has turned a light golden. Season with salt at this time. As soon as the thickest part of the fillet starts to fleck apart or separate, the fillet is done cooking. Remove fillets from skillet to a platter lined with a paper towel. Serve immediately with or without tartar sauce.

Oyster Sauce For Salmon .....

Oyster Sauce For Salmon

This recipe was shared by our daughter-in-law's sister Karen who is one of the best cooks I know! We loved it and I know you will too!

Ingredients:

Fillet of Salmon

Butter

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Sauce:

bottled oyster sauce

olive oil

thinly sliced green onions

garlic

peeled and grated fresh ginger

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Directions:

Pour melted butter over salmon fillet and grill or bake.

***

Although the sauce does not have specific amounts, I will share what I use to prepare a full fillet of salmon, that being one side of the fish. You can increase the amounts of a flavor or decrease according to your tastes. The sauce is high in sodium and I use it sparingly or more like you might use tartar sauce.

***

1/4 cup oyster sauce

1/4 cup water

slight amount of olive oil

1 or so Tablespoons sliced green onions

1 clove garlic crushed

2 teaspoons to 1 Tablespoon ginger.

***

Bring oyster sauce and water to a boil to reduce thickened state and salty flavor. Use a one to one formula for the water and oyster sauce.

***

In a small skillet saute the thinly sliced green onions in olive oil. When transparent add crushed garlic and stir briefly. Add reduced oyster sauce and bring to a boil. Remove from heat and add ginger. Allow to set and steep for a few minutes. If necessary reheat before serving. When the salmon is cooked, pour a glaze of the Oyster Sauce over the salmon.

Mary's "Seafood Fettuccini" ..... Straight from the City Center of Milano.

Our entire family gathered together Saturday evening for a dinner party with a total of sixteen family and friends. Daughter Mary was our guest chef! (by command) It was a true command performance of excellence! I will share her recipe for Seafood Fettuccine. You do understand that Italian cooks keep a tasting spoon nearby and use it as they cook.

Mary's Seafood Fettuccine

Ingredients:

Vine ripened tomatoes

salt

olive oil

red pepper flakes

cooked shrimp

whipping cream

***

Fettuccine which is cooked al dente.

***

Directions:

For six servings:

Allow 2 vine ripened tomatoes per serving. Chop and place in blender or food processor and puree. Season with salt and add 1 teaspoon olive oil per serving (6 x 1 tsp.=2 Tablespoons). Cook over low heat for approximately one hour to reduce the sauce.

***

When sauce is reduced, season with red pepper flakes which is individual taste. Add shrimp to sauce and only heat through. Add 8 oz. whipping cream per six servings and do not bring to a boil again but only to heat through.

***

Toss sauce with cooked fettuccine and serve.

Stuffed Salmon en Croute ..... An easy fix for a tasty dish!

Stuffed Salmon en Croute

Ingredients:

1 pkg. frozen puff pastry, thawed

2 Tablespoons flour

1 Salmon fillet

1 large egg

2 Tablespoons water

lemon slices

*Salmon seasonings

***

Directions:

Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut each sheet in half.

Place each salmon fillet seasoned side down in the center of 1 piece of dough. Wrap dough over fish, trim any excess dough and press edges together to seal. Place seam side down on a cookie sheet.

Beat egg with water and brush evenly over pastry. Bake until golden brown 25 to 30 minutes, or according to package directions. Serve with lemon wedges.

***

*Optional seasonings for Salmon: I like to use a combination of softened butter, chopped fresh parsley, dill, salt and pepper and whatever other flavors you want to add. I never use the same amounts and I never measure.