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Salmon and Pasta Casserole

1/12/2021

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Cooking is art while baking is science. So with that little mantra, I try to use the measurements in any recipe (other than a baking item) as a guide rather than the law. The amounts shown below are general outline that you fill in with a little of your own creative juices (but if you stick to these as is you won’t be sorry).
Even having said cooking is art, I will note that I rarely deviate from the guidelines on the first attempt of a new recipe. That way I know if it doesn’t work out that it likely wasn’t my fault.
​This little tasty number is gluten free as well as dairy free and egg free. I guess it should be called Free Casserole. Plus, it takes only about 20 minutes to prepare and 20 more to bake. 
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Ingredients:
  • ​1 cup walnut halves or pieces (brazil nuts would also work well)
  • ​1/4 cup fresh cilantro, chopped coarsely - and if you are genetically disinclined towards cilantro, swap it out for parsley
  • 1.5 cups water
  • 1.5 cups cashews
  • 1.5 tsp. dijon mustard
  • 3 tbsp. fresh lemon juice
  • ​1 tbsp. green sriracha or 1 tsp red sriracha (I like the green one) 
  • 3 tbsp. olive oil
  • 1 large yellow onion, chopped (approximately 1 fat cup or 1 1/4C)
  • 4 stalks celery, finely chopped
  • 3 large or 4 medium carrots, peeled and diced small
  • 1-2 tsp. salt
  • 500g frozen veg (peas, mixed veg, asian blend….)****
  • 1 quart jar home canned salmon, drained (about 2 cups meat)
  • 3/4 cup cilantro, chopped a little smaller than the first time
  • ​5 cups (approximately) cooked gluten free pasta
Directions:
​​ 1. Preheat the oven to 400 degrees. Set the rack in the middle of the oven.
 2. Find a 9x13 pyrex casserole dish. Spray lightly with oil and line with parchment paper.
 3. Put the water and the cashews into a food processor. Pulse a few times to make more surface area on the cashews and let them sit in the water while you prepare the onion and carrot.
 4. Heat the olive oil in a large frying pan and when it sparkles and moves add the onion and carrot. Stir and add salt. Let them cook 5-6 minutes uncovered at a medium heat and stir occasionally.
 5. While the veggies cook, blend up the nut/water mix till the nuts are not chunky. Add the fresh squeezed lemon juice, mustard and sriracha.
 6. Add to the veggies after they have cooked along with the frozen veg. Cook for 2-3 minutes. Add in the cilantro and the drained salmon into the mix and break the pieces up. Blend things well but don’t over-stir. 
 7. ​Place all the pasta into the pyrex, spread evenly over the bottom, then top with the salmon mixture. Stir gently to mix the pasta into the salmon - just a little bit.
 8. Gently press everything flat and then top with the walnut/parsley mixture, evenly sprinkled all over the top of the casserole.
 9. Bake 20 - 25 minutes. Serve hot.
​
​(Big confession: I love anything that I can put catsup on. This is nice with catsup but most folks don’t seem to need that. Thai sweet chili sauce is also a nice option.)
​
**** No reason not to use fresh peas if you have access to them. If using these, add to the onions 2 minutes before the onions and carrots have finished cooking and allow them to heat up that way.
​***** Tastes even better the next day!
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Blondy's Method for Cooking White Fish

12/31/2020

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This recipe originally came from Negrita and we've been using it for years because it never fails to produce a tender and delicious chunk of fish. It's important to give your fish enough time to soak so plan to defrost it accordingly.
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Halibut with roasted potatoes and parsley cream sauce, sweet and sour green beans, and marinated tomatoes
​Skin your defrosted Ling Cod, Halibut, or Rockfish, then cut into the serving size portions you are going to present. 
*** Folks don’t mix Halibut with Ling or Rockfish simply because of the cooking time variations. It makes your life easier if you don't.

In a large bowl crack 6 eggs. Add a significant amount of salt. I might add more than a tablespoon - in fact I would. This is because I am not seasoning the meat directly.  You will not be eating this salt, only a mere fraction of it.  Instead I am using the salt to draw the water out of the meat thereby curing it.  This does firm the meat up.  I also will add about half as much pepper.  Then with a whisk or fork beat the eggs up well - till there is no more gooey whites lumping about in the liquid.  Place each piece of fish into this liquid ensuring that each piece is well coated and soaking in the egg mass.
NOTE:  If you are doing 2 pieces fish you do not need to use 6 eggs.  Just cut things down in proportion. If doing 20 pieces of fish which, we will be able to do again one day, then you may need 2 bowls of egg mass…..The important part is that all surfaces are coated and that the fish is not too tightly packed. ​
At this point you can leave the fish all day or even preferably overnight. If I am doing this tomorrow I would defrost the fish today, prepare it this evening, and not begin to cook till tomorrow dinnertime.
​

So now we get to the hard part…
​Again if you are only cooking for 2 then simply use one pan.  But crowding is an issue and folks, if you have one of those pans, you know the kind, always overcooks or dries out in the middle but seems to cook on the sides…don’t be tempted.  All fish requires a quality cooking surface.  If you use that pan you are going to have some of your lovely egg crust stick to the pan and your presentation is not so great.
​

​With that out of the way put plenty of butter into your good quality frying pan or pans and let it get sizzley. You want the butter making that crackling sound and you want plenty of it.  DO NOT ADD SALT OR PEPPER!  Remember that by soaking the fish in salty egg broth you have, through osmosis, pulled water out of the cells and salt into them so your fish is already salted.  

Keeping the temperature at a point where the butter still sizzles but doesn’t actually get burned (yes add a little avocado oil to prevent burning if you are concerned) place your fish into the hot pan. Try to have pieces of similar size in the same pan and do not overcrowd. Also too many fish cool the pan down and mess up the cooking time. Keep the temperature up. Those of you who insist on checking and flipping your fish - walk away.

In general, Ling Cod will be 7 minutes on the first side and up to 7 minutes the second.  No flipping twice I stress.  Halibut will be a max of 7 minutes on one side, flip and remove from the heat. Rockfish is generally thinner but needs to be well cooked so equal times on both sides.  You will be able to see as you cook and if you have not overcrowded the pan, see the meat cooking on the sides.  It changes from translucent to opaque white. ***You might need to add more butter as the fish will absorb some. When you flip you want the pan to remain buttery.
 

Know this.  Hear me.  All fish are not the same size and all pieces are not the same thickness. At this point you will have to assess your own frying pan for yourself.  Halibut tails taper and can be quite thin.  From tip to tail a Halibut or Ling cod varies significantly in thickness. If you are cooking 2 pans and have the thinner ends and thicker pieces, put the thicker ones on first, then the thinner in the other pan but use the same cooking time as a guide. Ultimately you are the cook in charge and have to use your eyes to make the final call.
​It is also important to have your plates ready to serve.  I plate food and put it out. If you are putting onto the table on a platter for individual serving DON’T stack it as the cooking process continues.  Almost better to serve it onto people’s plates directly from the pan to avoid that.  

And personally I don’t like to add a sauce to the served fish (I think it is because I don’t always have time to make one) but tartar sauce or a cantaloupe mango salsa  or a green apple salsa all are really nice additions. Happy to share these recipes if anyone is interested.

Finally you can make a holiday version of this simply by dipping the soaked fish into crushed red and green tortilla chips and pan-frying after according to the instructions above.  You could dip into anything really but I don’t because I like the golden brown of the egg crust with butter. Hmmmm Panko? Anything is possible.  

Please share your variations and experiences if you try this recipe and we want to hear, good or bad!  
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Lingcod with corn salad, radish snap pea slaw, garden beet salad, and topped with salsa
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Simple Honey Mayo Salmon

12/31/2020

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An oldie but a goodie, one that some will recognize from our old website.
A very important note here is that you DO NOT serve it as shown in the picture below...we have learned from our past that salmon absolutely must be portioned before cooking. The main issues with cooking a slab as in the picture are that it never cooks evenly, and it's nearly impossible to cut nice pieces for serving.
With that in mind this recipe is super easy, tasty, and will leave you with perfectly cooked pieces of fish that can be presented to family and guests.
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Can't stress this enough - portion before cooking!
Ingredients:
  • Salmon, skin on
  • Salt and Pepper
  • Mayonnaise
  • Honey
​
  1. First cut your salmon into individual portions (this will help it cook evenly and result in a nice presentation). Season with salt and pepper and let sit out for at least 30 minutes and up to 1 hour.
  2. Preheat either your oven to 325° or BBQ to 400°
  3. Just before cooking, spread even layer of mayo over each piece of fish and drizzle with honey. Bake on a parchment-lined tray for about 25 mins - maybe longer depending on thickness of fish, or BBQ 10-15 - also depending on thickness. 
  4. Remove from oven or BBQ and serve immediately.
NOTE: both methods of cooking are delicious, but when it comes time to clean up it is WAY easier to clean the oven tray than the grill. 
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Fish Tacos

12/30/2020

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This recipe is a fairly new addition to our menu and a quick favourite of our guides. We serve it as a starter but it could be eaten as a main course when served at home, either made on larger tortillas or multiple. The preferred fish for this is ling cod or halibut because it holds up slightly better when cooked as little bits like this, but these tacos are still delicious with salmon. 
These tacos are simple but there are several components that need assembling first so make sure you start preparing this early. With everything prepped it'll be a breeze to put together when serving time comes.
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GARLIC CHIPOTLE AIOLI
  • 1 cup mayonnaise
  • 2 tbsp. finely chopped chives
  • 2 garlic cloves, minced
  • 2 tsp. fresh lime juice
  • 1/2 tsp. chipotle powder 
  • Salt and pepper
Whisk first 5 ingredients together, adjusting chipotle powder as desired. Season to taste with salt and pepper; chill until ready to serve.
MARK'S MEAT RUB
2 tbsp. each:
  • Garlic (granulated)
  • Onion powder
  • Black Pepper (ground)
  • Paprika
  • Chili powder
1 tbsp. each:
  • Salt
  • Celery salt
  • Sugar
Mix all ingredients together well. Set aside. 
PICO DE GALLO
  • 1 cup finely diced yellow onion
  • 1 cup finely diced fresh tomatoes (same size as onion)
  • 1 jalapeno, finely diced (smaller than onion and tomato)
  • Cilantro, washed and dried
  • Fresh lemon juice
  • Olive oil
  • Honey
  • ​Salt​ ​
  1. Set diced tomato in a mesh strainer to drain off some extra liquid, lightly sprinkle salt over top. Let sit 10-15 minutes and then combine with onion in a bowl.
  2. Add jalapeno to taste depending on how much spice you like. 
  3. Coarsely chop cilantro and add desired amount to other ingredients.
  4. Start with about 1 tbsp. each lemon juice, olive oil, and honey. Add salt to taste. Stir gently and make adjustments as needed to jalapeno, cilantro, lemon juice, honey, and/or salt. This recipe is all to taste so make sure you are tasting it often until it is perfect. 
 ASSEMBLY
  • Flour or corn tortillas (always warm your corn tortillas first or else...yikes)
  • Garlic chipotle aioli
  • Thinly shredded cabbage
  • Pico de gallo
  • Ling cod or halibut
  • Mark's meat rub
  • Sesame oil
  • Lime, cut into 6 wedges 
  • Lightly seasoned peanuts, coarsely chopped
  • Cilantro, washed/dried and stems removed
 
  • Large non-stick frying pan
  • Baking tray with a cooling rack on top lined with 2 layers of paper towel
​
  1. ​Cut fish into pieces approximately 1/2" thick and 1" long. Spread out in a single layer on a tray and season generously with the meat rub. Stir gently, season once more, and stir again to make sure every piece has seasoning on it. 
  2. Preheat oven to 200°F.
  3. Get all of your components out and ready to assemble (If you have a squeeze bottle, fill it with the aioli so you can create a zig-zag pattern on the tortilla). The next parts happen very quickly so make sure you are ready! 
  4. Add enough sesame oil to the pan until it just covers the bottom and heat it on medium-high. When the sesame oil is nice and hot, add just enough fish to cook in a single, even layer. It should sizzle when it hits the pan. 
  5. When the fish is cooked about half way through and only just barely starting to brown, flip it very gently to cook the other side. Don't mess with it too much or it will fall apart. Transfer to the paper towel on the tray and put in the warm oven.
  6. This is either when you cook the next batch or assemble the tacos. 
  7. On top of the tortilla drizzle or spread the aioli. Make one line, just off-centre, with the cabbage and another line right beside it with the Pico. Place a lime wedge at the edge of the plate. Take out your fish and put it right down the middle on top of the cabbage and Pico and top with a sprinkle of peanuts and a cilantro leaf. Serve while fish is still warm.
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Marinated Salmon

12/30/2020

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This versatile recipe is one we use for many things and frequently. It originally came from an old sushi book as a way to prepare salmon for fukomaki but we have used it quite differently here and added some twists. Feel free just to use the first 4 ingredients to marinate previously frozen salmon or tuna and consume raw after several hours. Don’t do this with whitefish, and do not do this with fresh salmon. Salmon must always be frozen before consuming it in a raw form.
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Ingredients:
  • 1/2 cup soy sauce
  • 1/4 cup mirin (cooled)*
  • 4 tsp. rice vinegar
  • 4 tsp. sugar
  • 1 salmon tail, skin on
  • Sesame oil
​
MARINATING THE SALMON
  1. Mix together first 4 ingredients, when sugar is dissolved add the salmon tail.
  2. Soak the salmon with the skin side up/meat in the brine for a few hours or possibly all day. Don’t start the night before or things get too salty. The meat seems best at 5-6 hours. At this point you can eat the flesh raw in thin strips (it will have changed colour to a darker red).
  3. Remove it from the fish skin with a sharp knife and serve. Sometimes we arrange like flowers. Other times it lays over the rice with a cute little bow. But most of the time we par-cook the fish and serve it in strips that we cut after it has cooked (there is never anything left).
​- One other tip before the preparation: you have the option take the remaining marinade/brine and bring to a boil while preparing the salmon, then put into a creamer and serve alongside the sliced fish.
​COOKING THE SALMON
  1. Put a lot of sesame oil into a good quality pan that has no issues with the cooking surface. Be generous with the oil. You don’t want any issues with burning.
  2. Heat it up on high till you can smell the sesame oil. Do not turn the heat down when you add the salmon! You will only cook the skin side of the salmon tail and you will keep the heat up throughout the 2 minute process. The top will remain raw and the bottom will be cooked. Don’t overcook or you won’t be able to cut it for serving.
  3. At no more than 2 minutes of cooking on high get the salmon tail out of the pan and put the crusty side down on a very clean cutting board. Use a very sharp long blade and slice right through the meat AND skin to the board. Do not move the fish around as it is very delicate right now. Simply use a flick of the wrist to slide the cut piece ever-so-slightly away from the uncooked parts. You won’t be transferring the fish because you will serve it on the board so be sure to have chosen a nice looking board for this service.
Serve immediately once you have finished slicing.
*why spend a ton of money for a very small bottle of mirin when you can make your own? It is just 2 parts sugar to 3 parts sake. Set over heat and stir till the sugar dissolves. Bottle and keep as long as you want. Just don’t put hot mirin on your raw fish!!!
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Pat's Pickled Salmon

12/29/2020

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 Guaranteed to please, this pickled salmon is perfect as a quick appetizer that can be served on it's own to guests or family. The best part is - it can be made ahead of time and keeps well in the fridge, so you can prep it whenever you have time and have it on-hand for any occasion. 
This recipe makes one gallon-jar sized batch but can easily be halved if that's too much for your household. Pickled salmon also takes several days so make sure it's started far enough in advance before you intend to eat it.
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DAY 1
  • 3lbs raw salmon (bones out, skin off, cut into 3/4" - 1" cubes)
  • 1 cup pickling salt
  • 6 cups water
Dissolve pickling salt in water. Pour into gallon jar (or whatever other apparatus you might use) and make sure solution is cool before adding salmon. Immerse salmon chunks and stick in the fridge for 24 hours. 
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DAY 2
  • Apple cider vinegar (good quality makes a difference here)
- quality can be judged by the presence of what's called the "mother" in the vinegar. The "mother" refers to proteins and healthy bacteria that help make apple cider vinegar and should be left in for maximum health benefits and flavour. It makes the vinegar look somewhat cloudy and may have a few solids in there.
Remove the salmon from its salty brine and rinse well. Rinse the jar and add the rinsed/drained salmon chunks back in. Submerge in apple cider vinegar and return to the fridge for another 24 hours or up to 48 hours.
DAY 3
BRINE:
  • 2 cups water
  • 2 cups demerara sugar
  • 4 cups apple cider vinegar
  • 6 tbsp. pickling spices
Mix together ingredients and bring to a boil. Make sure sugar is dissolved and set aside to cool.
VEGGIES:
(note that these amounts are all approximate and you can absolutely play around with how much/what kinds of veggies are put in there)
  • 2 red peppers, ribs and seeds removed, sliced thin
  • 3 cups onion, sliced in thin half-moons 
  • 3 jalapenos, ribs and seeds removed, sliced thin
  • 6 whole garlic cloves, peeled
Drain salmon and rinse well once more. Add to a large bowl and toss gently with the prepared vegetables until well mixed. Rinse your jar and add all the salmon and goodies back in. When brine is completely cool, pour over salmon mix and return to fridge.
The pickled salmon can be enjoyed after another 24 hours but with more time it will develop a better flavour. 
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Garden Tomato Salad with Beets and Bocconcini

6/19/2020

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This salad was adapted and (we think) improved from several recipes to incorporate more veggies and use a trusted pesto of ours. While it is best made with vegetables and herbs you've just picked from the garden, it can also be enjoyed year round as a refreshing side dish, starter, or a light meal. 
Using a variety of different colours and techniques for dicing your tomatoes, cucumbers and beets creates a more visually appealing and interesting salad so that part is up to you to get creative with. 
​
Note: The pesto used here is thicker and less oily than a traditional store-bought pesto and works perfectly with this salad. You can use store-bought pesto in a pinch but the result won't be quite the same.

Ingredients:

For the pesto:
  • ​2 cups lightly packed radish leaves
  • ​2 cloves garlic
  • 3 1/2 tbsp. fresh oregano, chopped
  • 3 to 4 tbsp. fresh lemon juice
  • 1 cup blanched whole almonds
  • 3⁄4 tsp. kosher salt
  • 1⁄2 tsp. freshly ground black pepper
  • Pinch of crushed red pepper flakes
  • 3⁄4 cup extra-virgin olive oil
  • 1⁄2 cup freshly grated parmesan

For the salad:
  • Tomatoes (mix of roma, beefsteak, green tomatoes, tomatillos, or whatever else you have/enjoy)
  • ​Beets (mix of golden, red, and candy cane)
  • Cucumber
  • Yellow onion (optional)
  • Fresh basil
  • Bocconcini cheese
  • Chia seeds

​Directions:

(portion size for this recipe is up to you because it can easily be adapted to serve smaller or larger groups. The pesto makes enough for approximately 4 salads but depending on how much you put on, it will cover more or less. Making more is not a bad idea because it keeps great in the fridge and freezes well too)
1. Scrub outside of beets and boil in salted water until a paring knife can be easily inserted and skin starts to "peel" off. Drain and immediately rinse with cold water, remove skin, and set aside to cool.
2. 
Put the radish leaves, garlic, oregano, lemon juice, almonds, salt, pepper, and red pepper flakes in a food processor and pulse to form a coarse purée. With the motor running, pour in the olive oil and process until smooth. Add the cheese and pulse a few more times. Taste and add more salt or pepper if you like. Set aside until ready to use.
3. Slice onion (if using) into thick rings and toss with olive oil, salt, and pepper. Grill on a preheated barbeque until softened and lightly charred. Set aside to cool.
4. Slice and dice tomatoes, beets, and cucumbers into rings, wedges, cubes, strips, or whatever else you feel like creating and begin putting them on a plate. Layer with colours in mind to create contrast and depth. Top with slices of bocconcini, torn basil leaves, pesto, and sprinkle with chia seeds to finish. 
​
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    Garden Tomato Salad
    How To Cook White Fish
    Marinated Salmon
    Pat's Pickled Salmon
    Salmon And Pasta Casserole
    Simple Mayo Salmon

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  • Home
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