Savour summer with salmon

Community Aug 14, 2009 Ancaster News

Summer is the time when thoughts turn to cooking on the grill, we're besieged with recipes. And understandably so, since it's hot inside your home and you don't want it any hotter than it already is.

A barbecue solves the heating-up-your-home problem, but you may not own a barbecue or want to own a barbecue. And really, not everything is great grilled.

A preferred method for small sides of salmon like sockeye or pink is slow, low roasting. Slow and low keeps the texture tender and succulent with the taste forefront. The salmon remains a glistening orange and may look like it's not cooked but it flakes readily. You can taste the ocean in salmon prepared this way, and that's a flavour we all cherish.

Slow & Low Roasted Salmon

This is a method of preparation that relies entirely on your oven being the correct temperature, so if you have any doubt about it, check it with an oven thermometer. If you have a convection oven, turn off the convection feature. Any of the four sauces will complement the cooked salmon. Serves 4 to 6

1 side (2 to 3 pounds/1 to 1.5 kg) fresh, wild salmon, boneless and with the skin left on

Kosher or sea salt

Arrange the oven racks so there is one placed in the middle of the oven and one on the bottom. Place the salmon on a parchment- lined, rimmed baking sheet. Sprinkle with salt. Preheat the oven to 200 F (100 C). Place a 9 x 13-inch (22 x 33 cm) baking dish half full of boiling water on the bottom rack. Place the salmon on the middle rack of the oven and bake for 20 minutes. Turn the oven off and let the salmon rest for 20

Basil Aioli

Serves 4 to 6

2 large egg yolks

1/2 teaspoon (2.5 mL) red wine vinegar

1 cup (250 mL) olive oil 1 tablespoon (15 mL) warm water

1 tablespoon (15 mL) fresh lemon juice, plus more to taste 2 cloves garlic, minced

1/4 cup (60 mL) chopped fresh basil Sea salt

Freshly ground black pepper

Whisk egg yolks, vinegar and a pinch of salt in medium bowl. Whisk in 2 tablespoons (30 mL) oil a few drops at a time, then gradually whisk in remaining oil in thin stream. Whisk in the warm water, lemon juice, garlic and basil.

If eating raw eggs makes you uncomfortable, stir the lemon juice, garlic, and basil into 1 cup (250 mL) of commercially prepared mayonnaise.

Season to taste with salt, pepper and more lemon juice if necessary. Cover and chill until ready to serve with cooked salmon.

Piperade

This is delicious served along with the Basil Aioli. Piperade

Serves 4 to 6

4 tablespoons (60 mL) extra-virgin olive oil

2 red bell peppers

2 yellow bell peppers 1 medium onion

1 teaspoon (5 mL) fresh thyme leaves 2 teaspoons (10 mL) finely minced garlic

1 teaspoon (5 mL) grated lemon zest 1/4 cup (60 mL) chopped parsley

1/2 cup (125 mL) chopped fresh basil leaves Sea salt

Freshly ground black pepper to taste

Core and seed the peppers. Cut into thin strips lengthwise. Halve the onion and cut into thin slices lengthwise as well. Place the oil in a large, heavy frying pan over low heat. Add the peppers and onion. Cook, stirring occasionally, until completely soft but not browned, about 30 minutes. Remove from the heat and add the remaining ingredients.

Serve warm or at room temperature with cooked salmon.

Mango Mint Salsa

Serves 4 to 6

3/4 cup (180 mL) peeled and finely chopped ripe mango

1/4 cup (60 mL) cup finely chopped seeded English cucumber

1/4 cup (60 mL) cup finely chopped red onion 2 tablespoons (30 mL) chopped fresh mint

2 teaspoons (10 mL) sugar 1 tablespoon (15 mL) fresh lime juice

1 teaspoon (5 mL) grated fresh ginger 1 teaspoon (5 mL) seeded and minced jalapeno pepper

Combine all ingredients in a small bowl. Cover and chill for at least 30 minutes. Serve with cooked salmon.

Honey Soy & Wasabi Drizzle

Serves 4 to 6

4 tablespoons (60 mL) soy sauce

1/2 cup (125 mL) honey

2 tablespoons (30 mL) fresh lemon juice

4 teaspoons (20 mL) wasabi powder 2 tablespoons (30 mL) water

4 tablespoons (60 mL) mayonnaise

Bring the soy sauce, honey, and lemon juice to a simmer in a small pot, stirring frequently, until slightly thickened, about 3 to 4 minutes. Remove from the heat as soon as the mixture is the consistency of whipping cream. Stir together wasabi powder and water in a small bowl. Stir into the mayonnaise until smooth. Serve drizzled with the honey soy sauce and wasabi sauce.

Savour summer with salmon

Community Aug 14, 2009 Ancaster News

Summer is the time when thoughts turn to cooking on the grill, we're besieged with recipes. And understandably so, since it's hot inside your home and you don't want it any hotter than it already is.

A barbecue solves the heating-up-your-home problem, but you may not own a barbecue or want to own a barbecue. And really, not everything is great grilled.

A preferred method for small sides of salmon like sockeye or pink is slow, low roasting. Slow and low keeps the texture tender and succulent with the taste forefront. The salmon remains a glistening orange and may look like it's not cooked but it flakes readily. You can taste the ocean in salmon prepared this way, and that's a flavour we all cherish.

Slow & Low Roasted Salmon

This is a method of preparation that relies entirely on your oven being the correct temperature, so if you have any doubt about it, check it with an oven thermometer. If you have a convection oven, turn off the convection feature. Any of the four sauces will complement the cooked salmon. Serves 4 to 6

1 side (2 to 3 pounds/1 to 1.5 kg) fresh, wild salmon, boneless and with the skin left on

Kosher or sea salt

Arrange the oven racks so there is one placed in the middle of the oven and one on the bottom. Place the salmon on a parchment- lined, rimmed baking sheet. Sprinkle with salt. Preheat the oven to 200 F (100 C). Place a 9 x 13-inch (22 x 33 cm) baking dish half full of boiling water on the bottom rack. Place the salmon on the middle rack of the oven and bake for 20 minutes. Turn the oven off and let the salmon rest for 20

Basil Aioli

Serves 4 to 6

2 large egg yolks

1/2 teaspoon (2.5 mL) red wine vinegar

1 cup (250 mL) olive oil 1 tablespoon (15 mL) warm water

1 tablespoon (15 mL) fresh lemon juice, plus more to taste 2 cloves garlic, minced

1/4 cup (60 mL) chopped fresh basil Sea salt

Freshly ground black pepper

Whisk egg yolks, vinegar and a pinch of salt in medium bowl. Whisk in 2 tablespoons (30 mL) oil a few drops at a time, then gradually whisk in remaining oil in thin stream. Whisk in the warm water, lemon juice, garlic and basil.

If eating raw eggs makes you uncomfortable, stir the lemon juice, garlic, and basil into 1 cup (250 mL) of commercially prepared mayonnaise.

Season to taste with salt, pepper and more lemon juice if necessary. Cover and chill until ready to serve with cooked salmon.

Piperade

This is delicious served along with the Basil Aioli. Piperade

Serves 4 to 6

4 tablespoons (60 mL) extra-virgin olive oil

2 red bell peppers

2 yellow bell peppers 1 medium onion

1 teaspoon (5 mL) fresh thyme leaves 2 teaspoons (10 mL) finely minced garlic

1 teaspoon (5 mL) grated lemon zest 1/4 cup (60 mL) chopped parsley

1/2 cup (125 mL) chopped fresh basil leaves Sea salt

Freshly ground black pepper to taste

Core and seed the peppers. Cut into thin strips lengthwise. Halve the onion and cut into thin slices lengthwise as well. Place the oil in a large, heavy frying pan over low heat. Add the peppers and onion. Cook, stirring occasionally, until completely soft but not browned, about 30 minutes. Remove from the heat and add the remaining ingredients.

Serve warm or at room temperature with cooked salmon.

Mango Mint Salsa

Serves 4 to 6

3/4 cup (180 mL) peeled and finely chopped ripe mango

1/4 cup (60 mL) cup finely chopped seeded English cucumber

1/4 cup (60 mL) cup finely chopped red onion 2 tablespoons (30 mL) chopped fresh mint

2 teaspoons (10 mL) sugar 1 tablespoon (15 mL) fresh lime juice

1 teaspoon (5 mL) grated fresh ginger 1 teaspoon (5 mL) seeded and minced jalapeno pepper

Combine all ingredients in a small bowl. Cover and chill for at least 30 minutes. Serve with cooked salmon.

Honey Soy & Wasabi Drizzle

Serves 4 to 6

4 tablespoons (60 mL) soy sauce

1/2 cup (125 mL) honey

2 tablespoons (30 mL) fresh lemon juice

4 teaspoons (20 mL) wasabi powder 2 tablespoons (30 mL) water

4 tablespoons (60 mL) mayonnaise

Bring the soy sauce, honey, and lemon juice to a simmer in a small pot, stirring frequently, until slightly thickened, about 3 to 4 minutes. Remove from the heat as soon as the mixture is the consistency of whipping cream. Stir together wasabi powder and water in a small bowl. Stir into the mayonnaise until smooth. Serve drizzled with the honey soy sauce and wasabi sauce.

Savour summer with salmon

Community Aug 14, 2009 Ancaster News

Summer is the time when thoughts turn to cooking on the grill, we're besieged with recipes. And understandably so, since it's hot inside your home and you don't want it any hotter than it already is.

A barbecue solves the heating-up-your-home problem, but you may not own a barbecue or want to own a barbecue. And really, not everything is great grilled.

A preferred method for small sides of salmon like sockeye or pink is slow, low roasting. Slow and low keeps the texture tender and succulent with the taste forefront. The salmon remains a glistening orange and may look like it's not cooked but it flakes readily. You can taste the ocean in salmon prepared this way, and that's a flavour we all cherish.

Slow & Low Roasted Salmon

This is a method of preparation that relies entirely on your oven being the correct temperature, so if you have any doubt about it, check it with an oven thermometer. If you have a convection oven, turn off the convection feature. Any of the four sauces will complement the cooked salmon. Serves 4 to 6

1 side (2 to 3 pounds/1 to 1.5 kg) fresh, wild salmon, boneless and with the skin left on

Kosher or sea salt

Arrange the oven racks so there is one placed in the middle of the oven and one on the bottom. Place the salmon on a parchment- lined, rimmed baking sheet. Sprinkle with salt. Preheat the oven to 200 F (100 C). Place a 9 x 13-inch (22 x 33 cm) baking dish half full of boiling water on the bottom rack. Place the salmon on the middle rack of the oven and bake for 20 minutes. Turn the oven off and let the salmon rest for 20

Basil Aioli

Serves 4 to 6

2 large egg yolks

1/2 teaspoon (2.5 mL) red wine vinegar

1 cup (250 mL) olive oil 1 tablespoon (15 mL) warm water

1 tablespoon (15 mL) fresh lemon juice, plus more to taste 2 cloves garlic, minced

1/4 cup (60 mL) chopped fresh basil Sea salt

Freshly ground black pepper

Whisk egg yolks, vinegar and a pinch of salt in medium bowl. Whisk in 2 tablespoons (30 mL) oil a few drops at a time, then gradually whisk in remaining oil in thin stream. Whisk in the warm water, lemon juice, garlic and basil.

If eating raw eggs makes you uncomfortable, stir the lemon juice, garlic, and basil into 1 cup (250 mL) of commercially prepared mayonnaise.

Season to taste with salt, pepper and more lemon juice if necessary. Cover and chill until ready to serve with cooked salmon.

Piperade

This is delicious served along with the Basil Aioli. Piperade

Serves 4 to 6

4 tablespoons (60 mL) extra-virgin olive oil

2 red bell peppers

2 yellow bell peppers 1 medium onion

1 teaspoon (5 mL) fresh thyme leaves 2 teaspoons (10 mL) finely minced garlic

1 teaspoon (5 mL) grated lemon zest 1/4 cup (60 mL) chopped parsley

1/2 cup (125 mL) chopped fresh basil leaves Sea salt

Freshly ground black pepper to taste

Core and seed the peppers. Cut into thin strips lengthwise. Halve the onion and cut into thin slices lengthwise as well. Place the oil in a large, heavy frying pan over low heat. Add the peppers and onion. Cook, stirring occasionally, until completely soft but not browned, about 30 minutes. Remove from the heat and add the remaining ingredients.

Serve warm or at room temperature with cooked salmon.

Mango Mint Salsa

Serves 4 to 6

3/4 cup (180 mL) peeled and finely chopped ripe mango

1/4 cup (60 mL) cup finely chopped seeded English cucumber

1/4 cup (60 mL) cup finely chopped red onion 2 tablespoons (30 mL) chopped fresh mint

2 teaspoons (10 mL) sugar 1 tablespoon (15 mL) fresh lime juice

1 teaspoon (5 mL) grated fresh ginger 1 teaspoon (5 mL) seeded and minced jalapeno pepper

Combine all ingredients in a small bowl. Cover and chill for at least 30 minutes. Serve with cooked salmon.

Honey Soy & Wasabi Drizzle

Serves 4 to 6

4 tablespoons (60 mL) soy sauce

1/2 cup (125 mL) honey

2 tablespoons (30 mL) fresh lemon juice

4 teaspoons (20 mL) wasabi powder 2 tablespoons (30 mL) water

4 tablespoons (60 mL) mayonnaise

Bring the soy sauce, honey, and lemon juice to a simmer in a small pot, stirring frequently, until slightly thickened, about 3 to 4 minutes. Remove from the heat as soon as the mixture is the consistency of whipping cream. Stir together wasabi powder and water in a small bowl. Stir into the mayonnaise until smooth. Serve drizzled with the honey soy sauce and wasabi sauce.