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The Cooking Edge - I ain't good with names

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Rather than apologize profusely and make up a reason why I can't remember your last name, I am simply going to say that I simply don't remember, even though I have known you since you were 3 years old. I know it's Scotty ... Pathetic! I ran into Scotty a few days ago at Wal-Mart and he stopped me. "Jimmy, can I talk to you?" I knew I was in trouble because only people who have known me since childhood refer to me as Jimmy (right Kathy?), and although I recognized him, it looked like I was going to have to reply, "Hit there!" I owned up though and embarrassingly told him I well remember his face but the name just is not there. He reminded me of his full name, but it looks like I am going to forget it for another 40 years.

Scotty wanted to know of a couple of very simple recipes he could make with the salmon fillet he had stored in his freezer. Here are recipes with Yankee flair.

Yankee salmon

3 T. Dijon-style mustard
1 t. lemon juice
2 t. molasses
4 salmon fillets
Seasoned breadcrumbs
2 T. olive oil

Mix the mustard, lemon juice and molasses together, brush the mixture over the salmon fillets and then dredge the steaks in the breadcrumbs. Set fish on a rack for 10 minutes while heating up the oil in a nonstick pan over medium-high heat. When hot, cook the steaks for about 3-5 minutes per side, until the salmon has browned and flakes easily. That's it! Can't get any simpler than that.

Pasta with salmon and broccoli
4 salmon fillets
1 small head of broccoli, cut into small florets
6 oz. egg noodles, cooked, drained and cooled
c. butter or margarine, melted
c. flour
3 c. milk
1 c. shredded Cheddar cheese
Black pepper

Preheat the oven to 400 F. Wrap the salmon fillets loosely in a piece of tin foil, place on a baking tray and cook for 10 minutes. Remove the skin and cut the salmon into small chunks; set to one side. Blanch the broccoli florets in a pan of boiling water for one minute, drain and refresh. Leave to one side. Stir the flour and melted butter together to form a smooth paste in a small saucepan over medium high heat. Add the milk, whisking well until the cream sauce is thick and bubbly. Add the shredded cheese and lower heat to medium, constantly stirring until cheese has melted; remove from heat. Add pepper to taste. Serve by mounding the pasta in the middle of the plate, topping with salmon chunks, broccoli and ladle the cheese sauce over the top; serve.

Baked salmon fillets Dijon
4 salmon fillets
3 T. Dijon-style mustard
Salt and pepper to taste
c. Italian-style dry bread crumbs
c. butter or margarine, melted

Preheat oven to 400 F. Line a shallow baking pan with tin foil. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with breadcrumbs, then drizzle with melted butter. Bake for 15 minutes or until salmon flakes easily with a fork.

Last modified on Monday, 05 December 2011 09:13


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