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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
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Archive for Fish/Seafood/Caviar

RECIPE: Pasta & Sardines, Pasta Con Sarde

spaghetti-sardines-taste.com.au-230r

Spaghetti with sardines is an Italian classic.
Photo courtesy Taste.com.au.

 

Pasta with sardines is a popular Italian dish. Pasta con sarde has been called the national dish of Italy. It is often served with capers, red pepper flakes and bread crumbs. The sardines are laden with heart-healthy omega-3s; and if you use a whole grain pasta, this is a truly better for you dish.

You don’t have to use the linguine specified in the recipe. You can use spaghetti, other ribbon pasta or even short cuts (bowties, tubes, etc.—see the different types of pasta). This recipe was adapted from one on VitalChoice.com, which sells premium canned sardines.

RECIPE: PASTA WITH SARDINES

Ingredients For 2 Servings

  • ½ pound whole-grain linguine
  • 1 tablespoon organic extra virgin olive oil
  • 2 tablespoons red onion, minced (substitute shallots or
    other onions)
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 2 cups spinach leaves
  • ¼ cup radishes, sliced
  • 2 tablespoons white wine (or pasta water)
  • 2 tablespoons fresh lemon juice
  • 1 can premium sardine fillets or fresh sardines
  • Optional garnish: capers, fresh parsley, toasted bread crumbs
  •  

    Preparation

    1. COOK the linguine until al dente. Reserve some of the pasta water for the sauce. You can also use it to substitute for the white wine, if you don’t want to cook with wine.

    2. HEAT the olive oil on medium heat, then sauté the onion, garlic and red pepper flakes until translucent. Add white wine, spinach, radishes and half the sardines, and simmer until spinach is wilted.

    3. ADD the radishes, spinach and wine plus half of the sardines. Simmer just until the spinach was wilted, just a few minutes.

    4.REMOVE from the heat and stir in the lemon juice. Add salt and pepper to taste. Top with the remaining sardine fillets and garnish as desired.

     

    sardines-ramps-abboccato-230

    If you’re lucky enough to find fresh sardines, grill them first. Photo courtesy Abbocatto.com.

     
    RECIPE: TOASTED BREAD CRUMBS

    Ingredients

  • 2/3 cup panko or other bread crumbs
  • Olive oil
  • Seasonings as desired
  •  
    Preparation

    1. HEAT a small amount of oil in a skillet. Add the panko and cook until toasted and golden brown, about 2 minutes. Add an optional pinch of salt or fresh-ground black pepper, if desired. Stir as needed.

    2. REMOVE from the heat. If you won’t use them immediately, store the toasted bread crumbs in an airtight container for a day.

      

    Comments

    TIP OF THE DAY: How To Smoke Fish On A Gas Grill

    grilled_salmon_tonyromas-230

    Smoky flavor from a gas grillPhoto courtesy Tony Roma’s.

     

    Mild hardwood chips add a delicious smoky flavor to grilled fish. Altough most commonly added to charcoal grills and grill-smokers, gas grills can easily be employed to produce tasty smoked (and grilled) fish.

    We’ve previously reviewed Savu Smoker Bags, an excellent way to add smoke Smoking Salmon on a Gas Grill

    Who says you need a gigantic smoker to get that great smoked flavor? Chef Bob of Tony Roma’s tells us how to use wood chips to smoke fish on a gas grill.

    Any fish can be smoked, but those that are high in fat are best because they absorb smoke faster and have better texture (note that the fat is heart-healthy, with omega-3 fatty acids).

    Lean fish tend to be dry and tough after smoking, although you can brine them to retain some moisture. Here’s how to brine fish.

     
    High-Fat Fish For Smoking On A Grill

  • Bluefish
  • Salmon: chinook, coho, pink and red/sockeye
  • Rainbow trout
  • Lake whitefish, sablefish, striped mullet
  • Tuna: albacore and bluefin
  •  
    What wood should you select? It depends on the delicacy of the fish and your preference for light versus heavy smoke flavor. Here’s a chart of the flavors imparted by different types of wood.

    In the recipe below, Chef Bob pairs salmon with hickory chips. Alder, apple, cherry and oak all work well for smoking fish.

     

    RECIPE: SMOKY GRILLED SALMON

    Ingredients For 4 Servings

  • 4 salmon fillets, 4-6 ounces each
  • 1 1/2 size aluminum foil pan
  • 1 bag hickory wood chips
  • 1 whole lemon
  • Kosher salt
  • Black pepper
  • Water
  • Aluminum foil
  •  

    trout_-morguefile-RoseVita-MF-230

    Trout, ready for grilling and smoking. Photo by Rose Vita | Morguefile.

     

    Preparation

    1. PREHEAT the grill to 300°F (only preheat one side of the grill). Mix the seasonings in a medium bowl and season both sides of the salmon fillets.

    2. ADD 4-5 cups of wood chips to the pan, fill the pan with water and let the chips soak for 30 minutes. Drain and cover the pan with aluminum foil.

    3. CUT 6-9 holes in the top of the aluminum foil (while the foil covers the pan) to let the smoke escape. Place the pan on the preheated grill.

    4. WAIT 30 minutes; then check to see if the pan is smoking. If not, check your heat setting and wait until smoke appears before adding the fish. Don’t worry if the smoke isn’t billowing: Too much smoke can produce bitterness.

    5. PLACE the fish on the opposite side of the grill and close the lid. Cook the salmon until it is fully smoked and flaky, about 30-35 minutes. The smoke will envelop the fish and give it that delicious smoked flavor.

    Enjoy the flavor…and the aroma while the fish cooks.

      

    Comments

    RECIPE: Salmon Tostadas

    Norwegian-Salmon-Tostadas_salmonfromnorway-230

    Nutritionists advise that salmon and other fish make a healthier tostada or taco. Also substitute fat-free Greek yogurt for the sour cream! And substitute corn tortillas and shells for the white flour versions. Photo courtesy Salmon From Norway.

     

    According to Cabo Flats Cantina & Bar, there are 54,000 Mexican restaurants in the U.S., and $39 billion is spent each year on Mexican food.

    You can keep some of that restaurant money in your pocket by making these tasty salmon tostadas at home.

    Simple mesquite-seasoned salmon tostadas are a tasty Tex-Mex meal. You can grill the salmon or cook it on the stove top.

    RECIPE: FRESH SALMON TOSTADAS

    Ingredients For 4 Servings

  • 4 each 5-6 ounce salmon fillets, skin removed
  • 1 small head iceberg lettuce
  • 4 teaspoons mesquite barbeque seasoning
  • 2 tablelspoons canola oil
  • 8 tostada shells
  • 1 can refried black beans
  • 1 cup Mexican cheese blend, shredded
  • 3/4 cup salsa
  • Optional garnish: sour cream (substitute plain Greek yogurt)
  • Optional garnish: fresh cilantro leaves
  • Preparation

    1. SHRED the lettuce.

    2. SPRINKLE mesquite seasoning on each fillet. Heat a sauté pan over medium-high heat, add the canola oil and swirl to coat the bottom of the pan. Carefully place the salmon into the pan, and cook for 2-3 minutes until browned.

    3. TURN over carefully and cook for another 4-6 minutes or to desired temperature.

    4. HEAT the refried beans in a saucepan while the salmon finishes cooking.

    5. ASSEMBLE: Place 3-4 tablespoons of beans on each tostada shell, and place two shells overlapping on each plate. Mound lettuce on top of the beans and sprnkle with the cheese. Place a salmon fillet on top. Garnish with salsa and the optional sour cream and cilantro.
     
    Find more salmon recipes at SalmonFromNorway.com.

     
      

    Comments

    TIP OF THE DAY: One Pot Clambake

    One-Pot-Clambake-WS-230sq

    No sand pit on the beach is needed for this
    one-pot clambake. Photo courtesy Williams-
    Sonoma.

     

    The clambake has long been a popular New England summer festivity. Sand pits are dug on the beach to steam the seafood. It’s not only delicious food—it’s a fun event.

    But you don’t need a beach to enjoy the deliciousness. This recipe from Williams Sonoma’s One Pot of The Day Cookbook will do the trick.

    Get out or borrow a large, heavy-bottomed stockpot (16-20 quarts) and fill it to the brim with everybody’s favorite clambake ingredients: clams, corn, lobsters, mussels, potatoes and sausages.

    Advises Williams-Sonoma: Just provide plenty of napkins, a bowl for the discards and crusty bread to soak up the broth.

    We’ll add: bibs and a clam chowder starter!

    For vegetables: Prepare a green salad without adding dressing. If anyone’s still hungry after the main course, dress and serve the salad. Otherwise, keep it for the next day.

    TIPS

  • While traditional clambakes serve cold beer, you can pour your favorite white wine or rosé.
  • If you want everyone to have a lobster, get four. Otherwise, detach the tails of the two lobsters prior to cooking, so two people will have tails and two get the upper body with the claws and legs.
  • If you have large bowls, consider using them instead of plates. Then, each person can have as much broth as he prefers with his/her meal.
  •  
    RECIPE: ONE-POT LOBSTER CLAMBAKE

    Ingredients For 4 Servings

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 small fennel bulb, chopped, any fronds reserved for garnish
  • 3 sprigs fresh thyme
  • Salt and freshly ground pepper, to taste
  • 1-1/2 cups white wine
  • 3 cups chicken broth
  • 1 pound red-skinned potatoes, quartered
  • 1 pound kielbasa or other smoked sausage, thickly sliced
  • 2 one-pound lobsters
  • 2 ears of corn, each cut into 3 pieces
  • 24 mussels*, scrubbed and debearded
  • 24 clams*, scrubbed
  • 12 large shrimp in the shell
  • 1 lemon, cut into wedges
  •  
    Plus

  • Crusty bread, sliced
  • Absorbent napkins
  • Bibs (we use hand towels)
  •  
    *Discard any clams or mussels that are cracked or open before cooking. Mollusks should be closed before cooking and open afterward.

     

    Preparation

    1. HEAT the oil in the stockpot over medium-high heat. Add the onion, garlic, fennel and thyme. and season with salt and pepper. Sauté until the fennel is soft, about 8 minutes.

    2. ADD the wine and cook until reduced by half, about 5 minutes. Add the broth and then layer the other ingredients on top in this order: the potatoes, the kielbasa and the lobsters. Cover the pot tightly and cook for 10 minutes. Remove the lid and nestle in the corn, clams, mussels and shrimp. Cover tightly and cook for another 10 minutes. Discard any unopened mussels or clams.

    3. TRANSFER the corn, potatoes, sausage and seafood to a large platter, using a slotted spoon. Season the broth in the stockpot to taste with salt and pepper and spoon it over the top of the seafood (we pour the excess broth into a pitcher for the table and reserve whatever is left for to enjoy next day). Garnish with fennel fronds and lemon wedges, and serve immediately.

     

    one-pot-of-the-day-ws-230

    Find more easy one-dish dinners in this cookbook by Kate McMillan. Order yours online. Photo courtesy Williams-Sonoma.

     
    CLAMBAKE HISTORY

    A lobster clambake is a 2,000-year-old tradition that began with Native Americans in what is now New England. The Pilgrims first learned about it by watching them gather the seafood from the water and prepare the community meal on the beach.

    Native Americans did not have large cooking vessels. Instead, a sand pit was dug and lined with hot rocks and coals. The seafood was set into the pit and covered with wet seaweed and more hot rocks, steaming the food in seawater. (Today, a tarp is added to keep the steam in.)

    What was a subsistence meal for the Native Americans of Connecticut, Maine, Massachusetts and Rhode Island has evolved into a modern-day festive beach dinner, often held at sunset.

    At some point after the Europeans arrived, seafood was not considered sufficient protein source for the men working hard to dig the pit and gather the seafood. Meat was added as an energy food—first as hame or bacon in clam chowder, and then in the “bake” itself.

    The only “given” in a clam bake are the clams; but if you don’t eat seafood you can include different fish fillets.

      

    Comments

    TIP OF THE DAY: Nut-Crusted Fish

    Coating fish with nuts and baking or sautéeing is an easy, foolproof way to prepare an elegant entrée. The nutty flavor of this simple but rich coating pairs beautifully with flaky white fish fillets.

    Nuts add even more protein to your dinner, as well as these health benefits.

    You can use any nut you like (pistachio is one of our favorites), along with a mild white fish like cod, flounder, halibut, sole or tilapia.

    There are more affordable white fish, too: Look for orange roughy, walleye pike or other species recommended by your fish monger. Fillets should be about 1/2 inch thick.
     
    TIPS

     

    almond-crusted-eatingwell-230

    Coat your favorite fish with your favorite nuts. Photo courtesy EatingWell.com.

  • If breadcrumbs are recommended, try panko.
  • Instead of a sauce, place the cooked fish on a bed of steamed spinach or other green, tossed with a light drizzle of garlic olive oil. Good, good for you, a win-win.
  • Trade the conventional lemon wedge for lime.
  • For a starch, try parsley new potatoes–the parsley will complement the fish.
  •  
    RECIPES

  • Almond & Lemon-Crusted White Fish (recipe)
  • Macadamia-Crusted Mahi-Mahi (recipe)
  • Nut Crusted Fried Fish (recipe)
  • Roasted Halibut With Walnut Crust (recipe)
  • Pecan-Crusted Fish Fillets (see recipe below)
  • Walnut & Lemon-Crusted Cod (recipe)
  •  

    pecan-crusted-fish-fillet-bettycrocker-230

    Pecan-crusted fish fillet. Photo courtesy Betty
    Crocker
    .

     

    RECIPE: PECAN-CRUSTED FISH

    Turn the catch of the day into delicious dinner in only 25 minutes, with this recipe from Betty Crocker. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.

    Prep time is 15 minutes, cook time is 10 minutes.

    Ingredients For 4 Servings

  • 1 cup finely chopped pecans (not ground)
  • 1/4 cup dry bread crumbs
  • 2 teaspoons grated lemon peel
  • 1 egg
  • 1 tablespoon milk
  • 1 pound delicate white fish fillets, about 1/2 inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • Garnish: lemon or lime wedges
  • Preparation

    1. MIX the pecans, bread crumbs and lemon peel in shallow bowl. Beat the egg and milk with a wire whisk or fork in another shallow bowl.

    2. SPRINKLE both sides of the fish with salt and pepper. Coat the fish with the egg mixture, then coat well with the pecan mixture, pressing slightly into the fish.

    3. HEAT the oil in 12-inch nonstick skillet over medium heat; add the fish. Reduce the heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until the fish flakes easily with a fork and is brown.

    4. SERVE with lemon or lime wedges.

      

    Comments

    RECIPE: Summer Salad With Salmon

    We first made this recipe from Maille with leftover poached salmon from the fridge. Subsequently, we made it as specified, with warm poached salmon. Both are equally delicious.

    The recipe serves four as a first course, two as a main course. Prep time is 5 minutes, cooking time is 15 minutes.

    RECIPE: SUMMER SALAD WITH POACHED OR GRILLED
    SALMON

    Ingredients

  • 12 ounces salmon fillets
  • 8 ounces green beans, trimmed (substitute sugar snap peas)
  • 1 heaping teaspoon Dijon mustard
  • Juice and peel of ½ lemon
  • ¼ cup olive oil
  • Salt and freshly ground pepper to taste
  • 1 cup arugula
  • ¼ cup slivered almonds, toasted
  •    

    poached-salmon-salad-maille-230

    Poached salmon salad: a taste of summer. Photo courtesy Maille.

     
    Preparation

    1. POACH salmon in large skillet filled with lightly salted water until salmon turns opaque, about 10 minutes. Remove salmon and keep warm.

    2. COOK the green beans in medium saucepan filled with lightly salted water until tender, about 5 minutes; drain and keep warm.

    3. WHISK together the mustard, lemon juice, lemon peel, olive oil and salt and pepper; set aside.

    4. PEEL the skin from the salmon, then flake the salmon into large pieces. Toss the arugula with the green beans, then add the salmon.

    5. ADD the dressing and toss lightly. Plate, garnish with almonds and serve.

     

    dijon-jar-230

    A fine food staple since 1747. Photo courtesy Maille.

     

    MUSTARD TRIVIA

  • Mustard is a cruciferous vegetable. Mustard greens are the leaves of the mustard plant). It is part of the genus Brassica, which also includes bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, radish, rapeseed, turnips and other vegetables.
  • Whole mustard seeds have no heat. Mustard seeds, from the flower of the mustard plant, don’t have heat and pungency until they are cracked and mixed with a liquid. This causes a reaction between two components of the seed (the enzyme myrosinase and the mustard oil glycosides), which produces a sugar and several chemical irritants.
  •  
    MORE MUSTARD

  • The history of mustard
  • The different types of mustard
  • More Mustard Trivia
  •  

      

    Comments

    DELICACY: Maatjes Herring From The North Sea

    If you like the herring that comes in jars, in wine or cream sauce, we’ve got something so much better for you: nieuwe maatjes herring.

    Through Friday, July 3rd, New York City’s Grand Central Oyster Bar and Restaurant is celebrating the Holland Herring Festival.

    For 35 years, this has been the first American tasting of the season of nieuwe maatjes haring, the wonderful Dutch herring.

    Herring lovers wait all year for the delivery of the cream of the catch to the Oyster Bar. The herring arrives air-expressed from Scheveningen, The Netherlands, a town on the North Sea where the herring fleet makes its home.

    This year, fans had to wait an extra week for the catch, due to stormy North Sea waters that made fishing difficult, and herring with very low fat content. An absence of adequate sunlight meant that there was not enough plankton for the herring feed on, so fishermen waited for conditions to change.

       

    nieuwe-maatjes-herring-brined-takeaway-wiki-230

    A dish of nieuwe maatjes herring fillets. Photo courtesy Takeaway | Wikipedia.

     

    But arrive they finally did; the Oyster Bar began serving them yesterday. We were invited to taste them, and we’ll be going back this weekend for more! The catch is limited: Even in The Netherlands, the fish are only available for a month.

     

    brined-herring-fudder.de-230

    Herring soaking in brine. Photo courtesy Fudder.de.

     

    Succulent and toothsome delicacy known as nieuwe maatjes herring. At the Oyster Bar, Chef Sandy Ingber serves the herring filets with hard-boiled egg, chopped sweet onion and chives.

    The herring filets are priced at $7.00; the herring with garnishes is $7.95 per order. You can walk in and enjoy yours in the bar area, or reserve a table at 212.490.6650.
     
    WHAT IS MAATJES HERRING?

    Nieuwe, pronounced NEE-wuh, means new in Dutch. Maatje, MAH-tyeh, means fermented or brined. The Dutch word for herring is haring.

    After the herring is caught, it is brined* for up to two days, typically in oak barrels. Then, for delivery to the Oyster Bar, it is gutted and the head is removed, The result is a fillet, about five inches long, consisting of both sides of the fish, attached on the non-slit side.

     
    *It is brined in salt water. Raw herring pickled in vinegar is called a rollmop.

     

      

    Comments

    FOOD HOLIDAY: Roll Your Own Sushi

    June 18th is International Sushi Day, and that gives us an idea for a Father’s Day gift (as well as for lunch).

    If Dad likes sushi, how about a set of sushi knives for Father’s Day…and a copy of Sushi: The Beginner’s Guide?

    Sushi chefs use different knives, and some are quite specialized:

  • Deba bocho, a kitchen cleaver specifically for fish
  • Maguro bocho, a very long knife to fillet tuna (a very large fish)
  • Nakiri bocho, a vegetable knife that looks like a cleaver
  • Sashimi bocho, a sashimi slicer
  • Unagisaki hocho, an eel knife
  •  
    There are also specialty knives for soba (soba kiri), udon (udon kiri), vegetables (nakiri bocho and usuba bocho) and perhaps the best-known to Westerners, the all-purpose Western-style knife, the santoku, used for fish, meat and vegetables (santoko means “three virtues”).

       

    good-cooking-sushi-knives-230

    Sushi knives. Photo courtesy Good Cooking.

     
    You can purchase individual knives, or this three-knife set from Good Cooking that includes nakiri, santoku and sashimi knives (photo at right).
     
    The knives are:

  • Razor sharp for perfect slicing
  • Professionally balanced
  • Rust- and stain-proof
  •  

    chirashi-deluxe-haru-230

    Chirashi sushi: fish and other ingredients atop a large bed of rice. Photo courtesy
    Haru Sushi.

     

    HOW TO START MAKING SUSHI AT HOME

    The easiest sushi to make at home is chirashi sushi. Simply arrange the sliced ingredients on top of a bed of sushi rice.

    The next step up the ladder to making sushi is to make rolls. The hardest is nigiri sushi, strips of fish on pads of rice. It takes a practice to form the pads of rice.

    If you want to roll your own, here are tips from Chef Steven Ferdinand, Executive Chef of Culinary Operations at Haru Sushi Tips for perfectly rolling your own sushi include:

  • Quality Ingredients are everything. Buy the freshest sushi grade fish available. This is essential for taste as well as for safety.
  • Sharp Knives are a must, but splurging isn’t necessary. While specialty sushi knives are great tools, they are not always necessary for cutting maki at home. A sharp knife kept barely wet will do the job just fine, allowing for a clean cut without crushing the roll.
  •  
    Don’t be afraid to experiment with flavors! At Haru, trendy spins on classic dishes are created by working them into a roll. Examples from Haru’s menu:

  • The Oscar Roll, combining snow crab, asparagus, beef tataki and lemon dressing for a Surf and Turf inspired maki.
  • Strawberry Finn Roll, a sweet and spicy roll made with crunchy spicy yellowtail, jalapeños and mango, topped with scallops, wasabi tobiko and fresh strawberries.
  • Gramercy Park Roll, made with crunchy spicy albacore tuna and jalapeños; wrapped with tuna, yellowtail, and salmon; and topped with lemon, cilantro, tobiko and yuzu miso sauce.
  •  
    10 NON-TRADITIONAL INGREDIENTS TO COMBINE WITH RAW FISH

    Sushi means “vinegar rice,” not “raw fish.” So as long as you use sushi rice, you can combine any ingredients, cooked or raw. The classic salmon skin roll is grilled, for example.

    You can combine raw fish with cooked items like beef, chicken, fish, lamb, pork or tofu. Consider adding:

  • Apple
  • Berry: blackberry, blueberry, raspberry, strawberry
  • Grapefruit or mandarin
  • Herbs: basil, cilantro, mint, shiso (beefsteak plant)
  • Mango
  • Just about anything else
  •  
    Last night we went fusion. For a first course we created a melon, prosciutto and salmon roll. Not conventional, but delicious. And fun!

      

    Comments

    RECIPE: Rare Baked Salmon With Peperonata

    rare-Baked_Salmon_Peperonata-cobramestate-230

    Rare baked salmon topped with peperonata, a bell pepper mix. Photo courtesy Cobram Estate.

     

    In 1986, our palate was awakened when Le Bernardin restaurant opened in New York City. Its acclaimed French chef Guy Le Coze brought new insights to how seafood could be prepared.

    Everything was exciting, but among our favorites was Chef Le Coze’s rare-baked salmon topped with mint. From then on, we never baked or grilled salmon beyond rare (the inside actually is raw). Heavenly!

    And who would have thought to top salmon with mint? The lesson learned: Never scoff at trying anything!

    This recipe uses peperonata instead of mint. Peperonata is a dish of stewed bell peppers, onions and tomatoes, sometimes referred to as “bell pepper stew.” It can be used as a side or a garnish on fish, meat and poultry, rice or other grains.

    The recipe is courtesy Cobram Estate, which used its Light and Delicate Olive Oil to sauté the vegetables. Prep time is 15 minutes, cook time 135 minutes.

     
    RECIPE: BAKED SALMON WITH PEPERONATA

    Ingredients For 4 Servings

  • 4 tablespoon extra virgin olive oil
  • ¼ onion, diced
  • 2 sprigs of lemon thyme (substitute regular fresh thyme)
  • 1 red bell pepper, seeds removed, then cut into 1/2-inch strips
  • 1 green bell pepper, seeds removed, then cut into 1/2-inch strips
  • 1 tomato, peeled and diced
  • Salt and freshly ground black pepper
  • 2 anchovy fillets, finely chopped
  • 8 black olives (preferably Kalamata or Picholine), pitted
  • ½ clove garlic, chopped
  • 4 pieces of salmon fillet, each about 6 ounces
  • Juice of ½ lemon
  •  
    Preparation

    1. PREHEAT THE oven to 212°F.

    2. HEAT 3 tablespoons of extra virgin olive oil in a pan over medium heat. Add the onion and stir for a few minutes. Add the thyme and the bell pepper strips and cook on low heat until the peppers are soft. Halfway through the cooking…

    3. ADD the diced tomato and a little salt and pepper. When the vegetables are cooked, add the chopped anchovy fillets, olives and garlic.

    4. BRUSH the salmon on both sides with the remaining olive oil and season with salt and pepper. Place the salmon on a tray lined with baking paper and bake in the preheated oven for about 20 minutes.

    5. PLACE the salmon on plates and drizzle with a little lemon juice. Spoon the bell pepper mixture on top and serve.
     
    For sides, we chose asparagus (while they’re still in season), and placed the salmon on a bed of spinach fettuccine, tossed in a peppery Tuscan olive oil with fresh cracked pepper.

     
      

    Comments

    RECIPE: Salmon Sashimi Hors d’Oeuvre

    salmon-sashimi-tuille-maille-230

    Delicious bites. Photo courtesy Maille.

     

    Maille, the venerable French producer of fine mustards, added a European spin to this, placing Japanese-style raw fish on a Parmesan tuile. It also combines substitutes the traditional wasabi for Maille Dijon Mustard With Honey.

    If you don’t eat cheese, or want to shave time from making the recipe, instead of making tuiles you can substitute KA-ME Rice Crunch Crackers in Original, Seaweed or Sesame.

    You can serve these bites anytime, from brunch to cocktails to a first course. Prep time is 25 minutes, including making the tuiles.

    Serve with beer, Martinis, saké or wine.

    RECIPE: SALMON SASHIMI HORS D’OEUVRE

    Ingredients For 24 Pieces

  • ½ cup Maille Dijon Mustard with Honey (or other honey mustard)
  • 3 tablespoons soy sauce
  • 8 ounces salmon fillet, skin removed and salmon cut into 24 thin slices
  • 4 ounces coarsely shredded Parmesan cheese
  • ½ cup coarsely chopped basil leaves
  • ½ cup coarsely chopped mint leaves
  • ½ cup coarsely chopped flat-leaf parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 6 cherry tomatoes, quartered
  • Preparation

    1. PREHEAT the oven to 400°F. Line a baking sheet with parchment paper; set aside.

    2. COMBINE the mustard with soy sauce in medium bowl; gently stir in the salmon. Let stand 10 minutes.

    3. MAKE the tuiles: Drop the cheese by teaspoonfuls into 24 mounds onto the prepared baking sheet. Bake for 5 minutes or until cheese is melted and looks lacy. Remove the baking pan to a wire rack and let cool.

    4. COMBINE the basil, mint, parsley, lemon juice, olive oil and salt and pepper; set aside. To serve:

    5. ARRANGE the tuiles on serving platter, then top each with piece of salmon. Garnish with the herb salad and a piece of cherry tomato.
     
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