Salmon Pho


Whenever I feel a little run down, I crave pho. There’s something about the combination of noodles and that magical broth that is so comforting. There was this one time when I had a performance on a Saturday night (typical.) I had been feeling run down all day, and went to grab dinner before the concert. After eating a bowl of beef pho, I felt instantly better. Well enough to get through a playing a two hour concert.

I was happy to find a recipe that duplicates pho broth and cooks in less than an hour. I had never thought to use salmon in Vietnamese noodle soup, but I really liked the combination. If you want an extra kick, add a few squirts of sriracha to the soup.


adapted from Cuisine At Home, June 2011

Salmon Pho

Salmon Pho

Ingredients

Broth
3 Tbs vegetable oil
1 large onion, sliced
2 Tbs minced fresh ginger
4 garlic cloves, roughly chopped
4 c water
4 c low sodium chicken broth
3 Tbs fish sauce
1 Tbs sugar
2 Tbs plus 1 tsp low sodium soy sauce
10 whole cloves
1 bunch fresh cilantro stems
2 tsp Chinese five spice powder
Soup
2 6-oz. salmon fillets
Salt and pepper
1 c sliced shitake mushroom caps
1 c matchstick carrots
¼ c thinly sliced white onion
12 oz. rice-stick noodles, cooked
Garnish
Bean sprouts
Chopped green onion, white and light green parts
Fresh mint leaves
Fresh basil leaves (Thai basil if available)
Fresh cilantro leaves
Sliced jalapeno
Lime wedges

Instructions

  1. Heat vegetable oil in a large stockpot over medium-high heat. Saute onion, ginger, and garlic in the stockpot until softened, about 3 minutes. Add water, broth, fish sauce, sugar, soy sauce, cloves, cilantro stems, and five spice powder. Bring to a boil; reduce heat to low and simmer for 30 minutes. Using a large slotted spoon, pull solids out of the broth; discard. Turn heat back up to medium-high and bring broth back to a boil.
  2. Season salmon fillets with salt and pepper. Thinly slice crosswise (against the grain.) Set aside.
  3. Add shitake mushroom caps, carrots, and the ¼ c of sliced onions to the broth. Divide salmon and noodles evenly into four large soup bowls. Pour into the bowl, making sure to cover the salmon. The fish will cook in the hot broth. Garnish with bean sprouts, green onion, mint, basil, cilantro, jalapeno, and lime wedges.
http://kokocooks.com/2012/05/salmon-pho/

 

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Salmon Nicoise Salad

When I was on vacation in Europe (man, I love saying that!), I saw niçoise salads on just about every cafe and restaurant menu. I indulged in one, enjoying the crunchy veggies, soft eggs, and pungent anchovies. I ate this salad in Brussels, so I’m including a gratuitous Belgian street scene.

When I came back home, just about every food magazine I read had a recipe for a niçoise salad. There were 2 recipes alone in Gwyneth Paltrow’s book. Most of the recipes swapped out salmon for the tuna. I figured that all these magazine editors (and Gwyneth) couldn’t be wrong, and made a salmon niçoise salad.

This salad is a perfect make-ahead meal, since so many ingredients need prepping. You can poach the salmon, boil the eggs, and cook the potatoes and green beans the night/morning before eating the salad. And what’s so great is that the prepped ingredients don’t need to be reheated – it’s a salad. A cold salad. Once it’s time to eat, it’s just a matter of whipping together the dressing, and throwing everything together. Speaking of the dressing – it totally brought everything together. Drizzle it lightly and toss well. It can overpower the other ingredients if poured on too thickly.


Adapted from Garden Fresh Recipes

From Sunset magazine

Salmon Nicoise Salad

Salmon Nicoise Salad

Ingredients

1 bay leaf
½ Tbs kosher salt
10 black peppercorns
1 c white wine
1 lb salmon filet
2 cloves garlic, minced
1 Tbs Dijon mustard
5 Tbs white wine vinegar
½ c extra virgin olive oil
2 Tbs chopped flat-leaf parsley
1 Tbs chopped fresh basil
Sea salt
2 large bunches baby arugula
15 small red skinned new potatoes, boiled and cut in half
4 hard boiled eggs, cut into quarters
½ lb fresh green beans, trimmed and cooked until tender crisp
½ c pitted black olives (Niçoise, if available)
1 c chopped fresh tomatoes

Instructions

  1. Place bay leaf, kosher salt, peppercorns, and wine in a large saucepan. Add salmon and enough water to cover. Remove salmon, cover pan, and bring liquid to a boil. Reduce to a simmer, then gently place salmon in the liquid. Simmer, covered, until salmon is just opaque, about 10 minutes. Meanwhile, make the dressing.
  2. In a small bowl, whisk together the garlic, mustard, and white wine vinegar. Slowly whisk in the oil until the dressing is well combined. Whisk in the parsley and basil. Season with salt.
  3. With a spatula, carefully remove the salmon from the poaching liquid. Set on a plate, and chill for 10 minutes, loosely covered with foil. Discard poaching liquid.
  4. To assemble the salad, break salmon into large pieces, discarding the skin. Arrange arugula onto a large platter. Top with salmon, eggs, green beans, olives, and tomatoes. Drizzle dressing evenly over the salad. Toss, and serve.
http://kokocooks.com/2011/08/salmon-nicoise-salad/

 

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Easy Sole Meuniere

 

This was the dish that appeared in the opening scenes of Julie and Julia. It was Julia Child’s first dinner in France, and she fell in love with French cuisine after one bite. With such high expectations placed upon it, I was a little intimidated by the dish, despite its simple ingredients. Since I didn’t have the guts to cook a whole fish and fillet it post-cooking, I tried Ina Garten’s recipe.


The dish comes together very quickly. Make sure to measure all your ingredients before you start to cook, and have everything conveniently placed near the stove. The fish was surprisingly easy to make, and tasted like it took much more effort than it actually did.


Adapted from Barefoot Contessa, Back to Basics
By Ina Garten

Easy Sole Meuniere

Easy Sole Meuniere

Ingredients

¾ c all purpose flour
Salt and pepper
6 fresh sole fillets, about 4 oz each
6 Tbs butter
2 tsp grated lemon zest
6 Tbs freshly squeezed lemon juice
1 Tbs fresh minced parsley

Instructions

  1. Preheat oven to 200˚F. Have 3 heat-proof dinner plates ready.
  2. Combine flour, 2 tsp salt, and 1 tsp pepper in a shallow dish. Set near stove.
  3. Heat 2 Tbs butter in a large skillet over medium heat until bubbling ceases. Dredge two fillets in flour mixture and place them in the skillet. Reduce heat to medium-low and cook for two minutes.
  4. Carefully flip fish with a spatula. Sprinkle one third of the lemon zest over the top of the fillets. Pour one third of the lemon juice into the pan, and cook fish another minute. Transfer fish and sauce to one of the plates. Keep warm in oven. Cook the remaining fillets like the first two, using up the remaining butter, lemon zest, and lemon juice. Sprinkle fish with parsley, salt, and pepper. Serve immediately.
http://kokocooks.com/2011/02/easy-sole-meuniere/

 

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Tuna Noodle Casserole

The weather is warming up here, so my comfort food phase is coming to a close.
 
Mention the words, “tuna noodle casserole,” to someone, and you’re likely to get one of two reactions: dreamy rememberance or utter disgust. It’s a love it or hate it thing – no middle ground. I’m a sucker for anything with pasta, so I fall into the former group. The combination of noodles, veggies, and a creamy homemade sauce makes this dish irresistable. I upped the veggie content and lowered the amount of butter from the original recipe. I sprinkled some cheese on top, but it nearly burned by the time the casserole was done. I nixed it from the recipe.


Adapted from allrecipes.com

Tuna Noodle Casserole

Tuna Noodle Casserole

Ingredients

8 oz egg noodles (I like skinny)
2 celery stalks, chopped
½ medium onion, finely chopped
1 leek, peeled and sliced into thin strips
1 garlic clove, minced
8 oz mushrooms, chopped
½ c frozen peas
12 oz can chunk light tuna in water, drained
Sauce
3 Tbs butter
¼ c flour
2 c milk (lowfat is fine)
A few dashes of Worcestershire sauce
Salt and pepper to taste
Topping
3 Tbs butter
¾ c panko crumbs

Instructions

  1. Preheat oven to 375 degrees. Lightly butter a medium baking dish (3 quart works fine).
  2. Cook noodles in a large pot of boiling, salted water for 8 minutes, until al dente. Drain.
  3. Melt 1 Tbs butter in a skillet over medium heat. Stir in the celery, onion, leek, and garlic. Cook for 5 minutes, until tender. Add mushrooms and cook another 5 minutes, or until most of the liquid has evaporated.
  4. Melt 2 Tbs butter in a large saucepan. Whisk in flour until smooth. Gradually whisk in the milk and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and noodles. Transfer to baking dish. Melt the 3 Tbs butter in a small bowl, mix with panko crumbs, and sprinkle over the casserole.
  5. Bake 25 minutes in oven, or until bubbly and lightly browned.
http://kokocooks.com/2010/04/tuna-noodle-casserole/

 

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Pink Peppercorn Mahi Mahi with Pineapple Salsa

I’ve made this dish many times. In fact, this was the last thing I made before going into labor. Since our squirt’s arrival was sudden, I had not intended on this being my last meal before giving birth.

This was the first time I’ve made it using the pink peppercorns. They are slightly milder in flavor than the black peppercorns, although I didn’t notice much of a difference. The salsa makes a great topping, or would even work as a side dish.

Pink Peppercorn Mahimahi with Pineapple Salsa
Adapted from myrecipes.com

1 c chopped pineapple
¼ c chopped red onion
2 Tbs sweetened shredded coconut
2 Tbs fresh lime juice
½ small jalepeno pepper, chopped
2 tsp pink freshly ground peppercorns
½ c panko
3 Tbs finely chopped almonds
1 tsp sea salt
½ c light coconut milk
2 Tbs low-sodium soy sauce
4 4-oz mahimahi filets
2 Tbs olive oil

Combine first 5 ingredients (pineapple through lime juice) and 1 teaspoon peppercorns in a bowl; set aside.

Combine panko, nuts, remaining 1 teaspoon peppercorns, and 1/4 teaspoon salt in a shallow dish. Combine milk and soy sauce in another shallow dish. Sprinkle fish with remaining 1/4 teaspoon salt. Dip one side of fish in milk mixture; dredge dipped side in panko mixture.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fish, crust side down, to pan; cook 3 minutes. Turn fish over, and continue cooking another 3 minutes. Cover skillet and let fish cook until flaky, about 3-4 more minutes. Serve with salsa.

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Grilled Fish with Tomato Butter

Thanks, everyone for all the comments on the previous post! I think the ratatouille tart has been my most popular entry by far. Too bad all my food doesn’t turn out as impressively.
This is a dish hubs and I made a few months ago, during my blogging drought. I saw it in the then-current issue of Food and Wine. Tarragon is not an herb that I usually cook with, and the slight licorice flavor was intriguing.
The tomatoes were fun to cook. The popping sound they made as they heated up was oddly satisfying.

We served the fish with a medley of grilled red potatoes and zucchini.

Grilled Fish with Tomato Butter
adapted from Food and Wine
April 2009

1/2 c chopped parsley
1/4 c chopped tarragon, plus 5 Tbs of whole tarragon leaves
Grated zest of 1 lemon
Four 6 oz snapper fillets
Olive oil for drizzling
1 shallot, thinly sliced
4 Tbs unsalted butter
1 pint cherry or grape tomatoes

In a medium bowl, toss the parsley, 1/4 c of tarragon, and lemon zest. Rub the herbs all over the fish; Cover and chill 2 hours.

Light the grill, and let heat up. Drizzle fish with olive oil and season with salt and pepper. Grill fillets over moderate-high heat until just cooked, and slightly charred – about 3-4 minutes per side. Transfer fish to plates.

Meanwhile, in a medium skillet, melt the butter. Add remaining tarragon and cook over moderate heat until fragrant. Reduce heat to low, and add tomatoes. Cook, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 minutes. Season with salt and pepper.

Spoon butter sauce over the fish, and serve.

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