Fresh Salmon with a Pecan, and Walnut, Soft Cheese Sauce, also How To Make Smoked Salmon Cakes.
Hi welcome to my kitchen, the kettle’s on, we’ve some beers in the fridge and we are about to start another culinary adventure. As always my Italian friend Fabio is here to help drink the beer and generally get under the feet whilst I do all the work. Fabio just said something that is not really printable here.
Today we have some lovely fresh wild salmon steaks. I wanted a light meal with a simple quick to make sauce. Fabio sometimes has his uses; he suggested we make something with nuts and Phili cheese. Not the first combination that springs to mind, but I knew it had possibilities.
I drizzled the salmon with a mixture of extra virgin oil, lemon juice, and white balsamic vinegar and left it while we got on with the sauce. It should have had a bit more time to make the most of the marinade, but we had about an hour so that was all we could do.
A little tip, it is always tempting to put a little salt into a marinade, it will pull the water out of everything; now I do that deliberately with onions, but never with meat or fish. The last thing you want to do is pull the juices out. Use anchovies or soya sauce, Worcestershire sauce even rather than salt on meat.
Chop a red onion, garlic, and a stick of celery. Fine slice about an inch of ginger and then chop very finely.
In mortis and pestle, break up a handful of walnuts and the same amount of pecans, to help break them up, add some course sea salt. I also added a tablespoon of ‘Herbs De Provence’ a mixture of; Rosemary, Thyme, Marjoram, Oregano, Basil, Tarragon, Black Pepper, and for a real flavour kick add some dried Lavender .
When they are a fine crumb size, mix them with three tablespoons of mayonnaise and three tablespoons of Philadelphia cheese spread, or any soft cheese.
Lightly sauté the onions and garlic mix. Don’t let them brown.
Keep the temperature low and stir in the cheese, herb mix, cook until the cheese melts, and makes a thick creamy sauce.
Oil a fry pan or skillet and heat on a medium heat. Lay the salmon skin side down and cook slowly. Good cooking is all about taking time, and preparing well. After about ten minutes put the skillet under the grill and cook until the fish is cooked right through.
We wanted a quick meal, so we used some frozen potato crochets, a mix or peas and corn, which is my favourite veg mix.
Grill the crochets and boil the peas, and serve a healthy light meal.
Gram flour is made from ground chickpeas and goes under a number of names; chickpea flour, besan, gardanzo flour.
Vegans can use it mixed equally with water as an replacement for egg.
It adds a really nutty flavour to cooking and I often use it just to thicken sauces and soups.
If you’ve ever had onion bahajjis or pakora then you have already tasted it.
It has many culinary uses, if you roll par-boiled potatoes in it prior to roasting they roast to a golden brown.
Smoked Salmon cakes
Here is an inexpensive meal for all the family. I know salmon can be a bit expensive but I buy smoked salmon off cuts. Most supermarkets and fishmongers sell them, I bought a 500gm [1 pound bag for £2.75] and they made eight good sized cakes.
To chop the salmon up into small chunks,
you will also need some cold mashed potato; I used some left over from Sunday dinner on this occasion.
some herbs, I used ‘dill’ and ‘parsley’, zest of one lemon, salt, 1tsp mustard powder.
1 egg and flour.
I recommend that you use Gram and plain flour mixed together.
Okay so try this;
Mix together in a bowl your salmon and potatoes, add the egg and whilst you are mixing sprinkle in your herbs, the lemon zest and the mustard powder. It should be fairly wet, so now add your mixed flour, I like gram flour it has a nutty sort of taste and is ideal for something like this.
Turn your mix out and form it into cakes on a floured board.
A deep frying pan is best for the next stage, because you do need to put plenty of oil in to fry them.
Fry the cakes individually in really hot oil.
Now the best bit, you can eat them hot or cold with a salad or chips and a squeeze of lemon.
The Drinks Cabinett
I recomend a Sauvignon Blanc here, which adds a nice herbal taste and refreshes the pallet.
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