Wild Salmon Steaks
Hi welcome to my kitchen, the kettle’s on, we’ve some beers in the fridge and we are about to start another culinary adventure. As always my Italian friend Fabio is here to help drink the beer and generally get under the feet whilst I do all the work. Fabio just said something that is not really printable here.
Today we have some lovely fresh wild salmon steaks. I wanted a light meal with a simple quick to make sauce. Fabio sometimes has his uses; he suggested we make something with nuts and Phili cheese. Not the first combination that springs to mind, but I knew it had possibilities.
Life Cycle of Salmon
A little tip,
It is always tempting to put a little salt into a marinade, but it will pull the water out of everything; now I do that deliberately with onions, but never with meat or fish. The last thing you want to do is pull the juices out. Use anchovies or soya sauce, Worcestershire sauce even rather than salt on meat.
I drizzled the salmon with a mixture of extra virgin oil, lemon juice, and white balsamic vinegar and left it while we got on with the sauce. It should have had a bit more time to make the most of the marinade, but we had about an hour so that was all we could do.
Chop a red onion, garlic, and a stick of celery. Fine slice about an inch of ginger and then chop very finely.
In mortis and pestle, break up a handful of walnuts and the same amount of pecans, to help break them up, add some course sea salt. I also added a tablespoon of ‘Herbs De Provence’ a mixture of; Rosemary, Thyme, Marjoram, Oregano, Basil, Tarragon, Black Pepper, and for a real flavour kick add some dried Lavender .
Herbs and Spices
Add the Cream Cheese
When they are a fine crumb size, mix them with three tablespoons of mayonnaise and three tablespoons of Philadelphia cheese spread, or any soft cheese.
Lightly sauté the onions and garlic mix. Don’t let them brown.
Keep the temperature low and stir in the cheese, herb mix, cook until the cheese melts, and makes a thick creamy sauce.
Oil a fry pan or skillet and heat on a medium heat. Lay the salmon skin side down and cook slowly. Good cooking is all about taking time, and preparing well. After about ten minutes put the skillet under the grill and cook until the fish is cooked right through.
We wanted a quick meal, so we used some frozen potato crochets, a mix or peas and corn, which is my favourite veg mix.
Grill the crochets and boil the peas, and serve a healthy light meal.
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
2 delicious Salmon Meals
Gram flour is made from ground chickpeas and goes under a number of names; chickpea flour, besan, gardanzo flour.
Vegans can use it mixed equally with water as an replacement for egg.
It adds a really nutty flavour to cooking and I often use it just to thicken sauces and soups.
If you’ve ever had onion bahajjis or pakora then you have already tasted it.
It has many culinary uses, if you roll par-boiled potatoes in it prior to roasting they roast to a golden brown.
Smoked Salmon cakes
Here is an inexpensive meal for all the family. I know salmon can be a bit expensive but I buy smoked salmon off cuts. Most supermarkets and fishmongers sell them, I bought a 500gm [1 pound bag for £2.75] and they made eight good sized cakes.
To chop the salmon up into small chunks,
you will also need some cold mashed potato; I used some left over from Sunday dinner on this occasion.
some herbs, I used ‘dill’ and ‘parsley’, zest of one lemon, salt, 1tsp mustard powder.
1 egg and flour.
I recommend that you use Gram and plain flour mixed together.
- Okay so try this; Mix together in a bowl your salmon and potatoes, add the egg and whilst you are mixing sprinkle in your herbs, the lemon zest and the mustard powder..
- It should be fairly wet, so now add your mixed flour, I like gram flour it has a nutty sort of taste and is ideal for something like this.
- Turn your mix out and form it into cakes on a floured board.
- A deep frying pan is best for the next stage, because you do need to put plenty of oil in to fry them. Fry the cakes individually in really hot oil
Simply The Best
Now the best bit, you can eat them hot or cold with a salad or chips and a squeeze of lemon.
The Drinks Cabinett
I recomend a Sauvignon Blanc here, which adds a nice herbal taste and refreshes the pallet.
Tony Mead (author) from Yorkshire on April 12, 2012:
I try eat fish at least once a week, but I really enjoy fish such as bass, salmon, any sea fish, in fact I'm having lemon sole, with fennel and red peppers. yum yum
real tummy scrummy stuff.
Derdriu on April 11, 2012:
Tony, Fish is something that I like. But I'm not sure that I eat a lot of it other than Friday evenings and meat-less days.
Respectfully, and with many thanks for all the culinary treats, Derdriu
Tony Mead (author) from Yorkshire on April 11, 2012:
The dish has crunch and softness, and as you say the smell of smoked salmon is just delicious. Cape Cod potato chips sound great, we call them crisps over here, and they are a weakness of mine any flavour. Do you eat a lot of fish? I know you write wonderful hubs about them.
thank you for your comments, your fingers must be plum tuckered out the amount of comments you've left today. I appreciate and enjoy each and everyone, Thank you for sharing you comments and voting on my hubs.
Derdriu on April 10, 2012:
Tony, What an enticing, inviting, tantalizing whiff I'm getting of smoked salmon cakes! In particular, I like the sea salted pecans and almonds. It makes me think of my favorite sea salt and vinegar Cape Cod potato chips.
Additionally, I appreciate dishes such as this one which goes down good cold or hot.
Thank you for sharing, voted up + all.
Tony Mead (author) from Yorkshire on April 02, 2012:
after our chat yesterday I saw an 'old peculiar' and duly purchased it, I shall indeed toast you with it.
I suppose there is a slight taste of tea with the Sam Adams beer. Is it a light, what we call a blonde beer, like Budweiser, not sure how to spell that.
Old Peculiar is a dark, golden, malt beer, from North Yorkshire up in the Dales. The water there is very soft and ideal for malt beer rather than hops.
I'm quite thirsty, I feel a need to once more take the long and winding road that leads to the cupboard.
ttfn hic, hic
stessily on April 02, 2012:
Tony, What? Don't know Sam Adams? I'm not a regular drinker ... but when beer is called for, I call for Sam Adams, a Boston-based beer named after a Revolutionary War patriot. Is that why Sam Adams beer isn't available across the pond? Tee hee
'Old Peculiar' sounds enticing. If you'd be so kind, lift one in toast for me next time please.
So what did you find in the cupboard?
"ttfn, hic" = chuckle, guffaw, chuckle, chuckle, guffaw!
Tony Mead (author) from Yorkshire on April 01, 2012:
you're a star, thank you for another visit.
I don't know Sam Adams, I'm not a regular drinker, but my favourite is from the Theakston's brewery called 'Old Peculiar' a rich dark brew best drunk at just below room temp, never chilled. We've had a resurgence of small local breweries over the last 2 decades and with it have come some amazing artisan beers, most of which have totally bonkers names. Speckled hen, bashed bishop, spitfire.
Right I might just go find the bottle opener and see what's in the cupboard.
stessily on March 31, 2012:
Tony, Back for another yummy visit. This time I noticed an important sentence: "we’ve some beers in the fridge." Sam Adams?
Tony Mead (author) from Yorkshire on January 11, 2012:
many thanks for taking the trouble to lookat so many of my hubs and always leaving great comments, especially whan you are having computer trouble. I think mustard makes a meal sometimes, I can't imagine sausage without it or meat pie. I might be prejudiced, but for me the heat and colour of English mustard is the ultimate in flavour.
stessily on January 10, 2012:
Tony, Mustard is more than a condiment for hot dogs, so I am pleased that it is an ingredient in many of your recipes, including this one. Mustard and lemon interact well when they're on the same plate.
I also love the romance of mustard. Two of my favorites are the analogies in the Bible of faith proportionate to a mustard seed and in Hinduism's Chandogya Upanishad of the universal self within humans "smaller than a mustard seed. . .Yet again is that Self within the shrine of my heart greater than the earth, greater than the heavens, yea, greater than all the worlds."
All the votes. Thank you for sharing this very doable recipe, a real treat for the taste buds.
Tony Mead (author) from Yorkshire on May 28, 2011:
many thanks for dropping by an your kind comments
Helen Murphy Howell from Fife, Scotland on May 27, 2011:
These look so yummy!!! Can't wait to give them a try. Many thanks for sharing!
Tony Mead (author) from Yorkshire on May 09, 2011:
thanks for dropping by RTalloni, I hope you try and enjoy
RTalloni on May 09, 2011:
Fast, easy, and delicious looking. Thanks!
Tony Mead (author) from Yorkshire on April 12, 2011:
thanks for calling by and comment, call again
diogenese on April 12, 2011:
Delicious tip! Bob
Tony Mead (author) from Yorkshire on April 12, 2011:
thanks for comment
I've not tried mixing the fish sounds like a good idea if you have off-cuts kicking about. I bought the fish at Macro, they always have good deals. I bought a super fresh cooked whole crab this week that was really nice.
Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on April 11, 2011:
What a coincidence, Tony - I am reading this having just finished a salad featuring oak smoked salmon!
The fishcakes look delicious and I love them, especially made with salmon or smoked salmon. I mixed the salmon with a white fish the last time I made them - I think it was coley - and it worked out well. That is a good price for smoked salmon, even if it is off-cuts.