Tag Archives: Salmon

Salmon Toast & Tomatoes with Mozzarella

30 Mar

This is going to be short and sweet.  Between a new role in my organization, loads of upcoming travel and grad school applications, you can expect the blog hiatus to continue a wee bit longer.  Here’s a lil’ something to satiate you!

As you may know, salmon is a fave on this blog.  One night when I was crammed for time, I made this super fast, healthy and cheap dinner dish! You’ll need a package of lox, goat cheese, whole wheat toast, capers (optional), a few juicy green tomatoes, mozzarella balls and balsamic vinegar.  I got all of these ingredients at Trader Joe’s, who has a small pack of smoked salmon for like $5- total steal! Salmon Toast Salmon Toast

 

Add these items to the grocery store list for this week and enjoy!

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Smoked Salmon Toast Snack

13 Nov

Happy Wednesday and a belated Happy Veterans Day! How many of you fellow DCers made it to The Concert for Valor on the Mall last night? Thousands of people packed themselves in front of our nation’s capitol to celebrate all veterans, active duty service members, and their families in honor of their monumental courage and sacrifice.  In between performances by Jennifer Hudson, Jessie J, The Black Keys, Dave Grohl, The Zac Brown Band, Carrie Underwood, Bruce Springsteen, Metallica, Rihanna and Eminem, the jumbotrons broadcast awe-inspiring stories about these veterans, about what they have achieved, and the incredible obstacles they have overcome.  These veterans were in the audience, getting the standing ovation that they deserve.  It was almost surreal to witness this directly in front of the Capitol building, and no one could have asked for a more beautiful November night.  My friend and I, both lucky to have the day off, parked ourselves on the Mall very early in the afternoon to secure a great viewing spot and enjoy what was undoubtedly one of our last 70 degree days in DC.  I doubt you’re surprised at this point that I made sure to bring snacks.  What I decided upon is a recipe idea I stole from a great friend at my August birthday gathering, and all you need is four ingredients!  Stop by Trader Joe’s and pick up:

  • Sliced loaf of Whole Wheat bread
  • One avocado
  • Small package of herb goat cheese
  • Small package of smoked salmon ($7.99 and the most expensive item)

Goat Cheese, Smoked Salmon, and Avocado Toast on Whole Wheat Bread

Toast the bread and spread on the goodness! The goat cheese adds an awesome zing under the smoothness of the salmon, and it’s a snack full of protein and good-for-you fat so it will tide you over (even while you wait for five hours on the National Mall).  Tried and true success!

For Patricia: Olive-Oil Poached Salmon with Greens

28 Sep

Today is a very special day.  One of my mom’s very best and oldest friends has a milestone birthday to celebrate! My sister and I have known this spectacular woman for as long as we can remember.  She is one of the biggest fans of this blog endeavor of mine.  She is probably the first to read my latest recipe, always asking my mom, “Have you seen Colby’s post today?!”  The continued support means the world.  So, I would like to give her a birthday surprise and dedicate this one to her! 🙂

I know my mom and the rest of their lady group will be dining together this evening, so I thought I would try a recipe that I know she would love even though I can’t be there to make it for all of them.  If you’ve been following this blog at all, you know I’m an avid salmon eater, and so is Patricia! In the past I have always cooked salmon on the grill or in the oven, but I saw a recipe in Women’s Health Magazine that peaked my interest: poached salmon in olive oil.  And let me tell you, it is definitely worthy of a birthday dinner.  Quick, healthy, affordable, and with an air of fancy.

You’ll need:

  • Water
  • Salt
  • 6 oz. salmon fillet (per person).  I got mine for $6 at Whole Foods because yes, we are nomming on a budget.
  • 1 lemon
  • 1 garlic clove
  • Bottle of extra-virgin olive oil. The cheapest you can get is probably $8 but the rich flavor is worth it.

In a large bowl, whisk together a cup of water and 1/8 cup salt per fillet.  Add fillet and soak for 4 minutes.  Remove and pat dry.

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In a large skillet, squeeze half a lemon’s worth of juice.  Mince and add garlic clove (you can add as much garlic as you are prone to enjoying; for me that means a whole clove). Fill the skillet with enough olive oil to cover the fillet.  Try and use good-quality oil for the poaching, as the fish will pick up some of it’s flavor.  Heat on medium until a food thermometer reads about 125 degrees.  I do not possess such an instrument, so I kept the oil at a robust simmer and didn’t let it get close to boiling (which is 212 degrees).  Add the fillet and cook until internal temperature reaches 115 to 145 degrees.  I maintained the aggressive simmer, and did so for 12 minutes exactly.

 

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Remove fillet to a wire rack to drain for a few minutes.  I again do not have this kitchen accessory, so I simply kept the fish on a perforated spatula over a plate so the oil could drip down (#cookinghacks).  Serve with a lemon wedge and some greens (or any side of your choosing!).  I went with sauteed spinach and tomatoes, sprinkled with Parmesan cheese.

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Look at the pretty golden skin! Apparently this is because the “deep poach”, unlike frying, does not allow the liquid to get near boiling.

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Frankly, I was nervous to cut the fish open and see if it had actually cooked.  But look! Proof that it is a perfectly medium-rare and flaky fish.

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Patricia, I hope you enjoy your day and get to celebrate with lots of laughter and love! Feel free to try this new salmon recipe, and let me know how you like it!

Summertime Salmon Burgers

1 Jun
Well we’re officially post-Memorial Day! Coupled with 80 to 90 degree daily weather, I think it’s safe to assume we have approached the summer season! Despite the impending humidity and overheating in pencil skirts, I am definitely looking forward to spending time outside on my deck, grilling up delicious meals for friends and family.  My usual go-to meal is some sort of delectable burger, mixing and matching fresh ingredients to jazz up my red meat.  But as we know, too much of anything isn’t a good thing.  So in an attempt to take a healthier, less fatty route,  I whipped up this salmon burger recipe last week- gotta love my girl Martha Stewart’s culinary insights! It takes less than 30 minutes and serves four.  Pair it with these awesome grilled stuffed zucchini boats for a nutritious, flavor-packed meal!
You’ll need:
Salmon Burgers with Yogurt Dill Sauce
  • 1 pound skinless salmon fillet, finely diced
  • 1 tablespoon prepared white horseradish
  • 1/2 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 large egg, lightly beaten
  • 3 scallions, thinly sliced
  • 2 tablespoons plain dried breadcrumbs
  • Coarse salt and ground pepper
  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon chopped fresh dill
  • 4 whole-wheat hamburger buns, split and toasted (I used whole-wheat Naan bread)
  • Romaine lettuce, for serving
Stuffed Zucchini
  • 2 zucchini
  • 1 cup garbanzo beans
  • 2 small tomatoes
  • small handful chopped kalamata olives
  • small handful of chopped green onions
  • small handful of goat cheese
  • about 1/4c basil pesto
To make the burgers, start by dicing the salmon filet.  The best way to do this is to use a sharp knife and slice the salmon lengthwise in 1 inch strips, then cut crosswise to make 1 inch by 1 inch cubes.  It’ll be easy to make the patties without crushing the fish.
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In a medium bowl, combine the salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.
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Turn on the grill to high heat.  Grab handfuls of the salmon mixture and make four even patties.
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Almost ready for the grill!  But first, let’s make the zucchini boats.  Cut each zucchini in half the long way.  Take a spoon and scoop out the insides, leaving 1/4 inch perimeter around the skin so the boats keep their shape.  Then cut across in half.
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In another medium bowl, combine the garbanzo beans, chopped tomatoes, chopped kalamata olives, green onions, goat cheese, and pesto.  Mix together and taste to your liking.  In a smaller bowl, mix together the chopped fresh dill and yogurt and set aside.
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Now, place the salmon patties on the high heat, and grill for 5-7 minutes on each side or until done. Simultaneously grill the zucchini boats by placing them scooped-side down for 5 minutes, then flip over for an additional 5 minutes or until tender.  As burgers come close to being done, halve the Naan bread and place on the grill to heat up.  Remove the zucchini boats from the grill and fill in with your goat cheese veggie mix.  Remove patties from the grill, place on Naan bread with romaine lettuce and a huge dollop of the dill yogurt mix.
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HOW GOOD do these look?! And I have to say, the salmon burger was equally as delicious as its red meat counterparts. Now get to grillin’!

Nommin’ Out: Ulah Bistro on U Street

2 Aug

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HAPPY FRIDAY EVERYONE!

So recently us DC dwellers have been getting lucky with the evening weather.  No brow-beating sun, a nice little breeze, cool enough to actually wear the occasional pant.  To take advantage, my roommate and I decided to dine outside on U street.  We walked the few blocks from our house and settled on Ulah Bistro, where I have had brunch before but never dinner.  We sat near the sidewalk to easily/obviously people-watch while we chatted over a Moscow Mule.  These drinks are DELICIOUS, an absolute must summer cocktail.  Starving, we glanced at the appetizers and immediately tunnel-visioned to the Crab and Artichoke dip, because duh.  It arrived, and was basically a bowl of molten cheese with some think slices of bread to accompany it.  Don’t get me wrong- I love my cheese.  I eat more cheese in one day that is probably doctor-recommended.  However, I ordered CRAB and ARTICHOKE dip, not melted string cheese and parsley that would promptly fill me up before my entree arrived.  For $10, not great.   My dining experience wasn’t too deterred though; Ulah made up for the app with a delicious salmon Caesar salad.  My roomie got the fried chicken sandwich with duck fat fries (extra $2).  Those things… I die.  My advice: skip the pricey appetizer list and order an extra  cocktail and a side of Duck Fat fries for the table, or ideally just for yourself.  Trust me, you’re worth it.

Check out the menu here: http://ulahbistro.com/pdf/dinner.pdf

Nommin’ Out: Tonic Restaurant in Foggy Bottom

21 Jul

Tonic Restaurant and Bar

There were many reasons to celebrate last Friday.  1) I, along with 17 other peers, graduated from a two-year federal career program. 2) My New Yorker bestie, and fellow coworker, was in town, and 3) TGIF.  Our program managers opted to have our lunch celebration at Tonic, a casual, reasonably-priced gem in Foggy Bottom.  Standing three stories tall, the restaurant was originally opened in 1891 as a pharmacy named Quigely’s. Tonic has preserved the building’s historic memory with the tagline “Cure what ails you”, which is a perfectly apt description of the rich menu and friendly service.

Upon arriving with a reservation for 23 people, we were promptly escorted to a section on the second floor featuring small tables and long wooden benches.  Each bench is given several cups of multi-colored crayons to help adorn the already-rainbowed exposed brick wall.  Our waitress was friendly and patient as we all perused a diverse menu.  I settled on the Old Bay Salmon Burger ($13), which came with either a mesclun salad or a healthy portion of tater tots.  My peers ordered other burgers and sandwiches, all of which were enormous and absolutely delicious.  This restaurant is a must for a casual lunch, and I hear they also have a nommable brunch menu!

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Fish on the Cheap: Dill Salmon

22 May

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My favorite food of all time is salmon.  Like, if I were stranded on an island and could eat one food and one food only, that would be it.  Henceforth, my first official blog post features this ambrosia of the sea.

Salmon recipes are plentiful, but this one is my favorite.  My godsend of a mother has been making this dish for as long as I can remember.  She may also be at fault for my pension for salmon, due to that fact that it was the only food she craved during her pregnancy with me (this theory also explains my sister’s affinity for french fries). It’s also.. lucky for you and me… SUPER CHEAP AND SIMPLE.  I always get a larger piece of salmon than necessary for next-day leftovers.

Ingredients:

  • Salmon (surprise!)
  • Mayo (light or regular, but none of that Miracle Whip crap)
  • Dijon Mustard
  • Fresh Dill

Prep Time: 10 minutes

Marinate Time: Several hours/overnight

Cook Time: 20-25 minutes

Directions:

1) In a small mixing bowl, add equal parts Mayo and Dijon mustard (I used 3 tbsps each) and a bunch of chopped dill (I used ¼ cup).  You can play around with the amounts- the bigger the fish the more you use.  The mix I made was enough to thoroughly coat about a pound of salmon.

2) Mix well, and then liberally (i.e. smother) your salmon.

3) Stick in the fridge for at least 2 hours, but no more than 12.  This allows the mix to get real friendly with the salmon filet, which is exactly what you want.

4) Preheat oven to 400 degrees.  When oven is ready, bake salmon for 20 minutes. I would check at the 15 minute mark to make sure you’re on target.  Cook until deliciously pink and can be easily cut with a fork.

5) ENJOY! I recommend accompanying your amazing creation with baked asparagus, sauteed mushrooms, and a robust red wine (I prefer a bottle of Fourteen Hands Red Blend, approx $13).

P.S I promise in the future to include pretty, plated images of my creations.  In the interim, shoddy iPhone pics shall have to suffice 🙂

thewinelifestyle

So close to wine

VINTAGE REFLECTION

By Amy Purfield-Clark

culinarychronicles.wordpress.com/

Discovering new Foodventures with each bite

A Stairway To Fashion

contact: ralucastoica23@gmail.com

Madison Sheffer

a creative communicator

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