Salmon Bake

Just back from the beautiful Pacific Northwest. We had a glorious week at Family Camp and were so sad to leave. The entire family was there spending time together as there was so much to do. We enjoyed swimming, boating, fishing, archery, BB gun range, BMX bike trails, a great speaker, games, touring Whidbey Island, and of course the amazing food. This was not typical camp food, no sir. Daily, they fed about 180 people three wonderful meals plus an evening snack. One of the highlights of camp is the Salmon Bake. This camp has been hosting them since 1969. They are always held on a Wednesday evening and if it is nice out we get to dine alfresco. We dined alfresco since the sun was hot, hot, hot. Yes unusual but very welcomed.


The staff members start the wood burning fires in the afternoon so the ashes are smokey and a perfect temp. They continue to stoke the fires in order to cook these huge racks of salmon.


I asked the camp director what he uses on the salmon but he said that he would have to kill me. I said, "shoot." I was happy to hear the there really is no recipe. He told me that it is just a concoction of the following:

Salmon Baste
Lots and Lots of melted butter
mustard
garlic
salt
pepper

Baste salmon prior to cooking and continue to moisten through cooking process. That's it!

Oh you should have smelled that salmon cooking. The smoke, the seasonings. Mm mm, heaven.



A gentleman by the name of Mr. Robinson has attended every Salmon Bake since 1969. He states that this year was a good Salmon Bake, he is an expert of sorts. I had to agree as two years ago the salmon was fishy and flat tasting. Mr. Robinson said that it has to do with the weather. If it is a hot and sunny day the salmon is perfect, if it is rainy and cold that taste gets into the salmon and ruins it. I think he was right. Two years ago it was cold and rainy. Hmmm. The salmon we ate this year was juicy, tender, and cooked to perfection. The cooks served it with roasted new potatoes, salad, cheesy garlic bread, and a fruit salad. What a delicious meal. I think I got a weeks worth of protein in that one meal and enough Omega-3's for the year thank you very much.


Alas, I am ruined. It will be another two years until I get good salmon again. I just hope it is sunny.

Robin Sue

Favorite Fish Patties

Even though everyone gives me a hard time about stinking up the house while cooking fish, they all seem to shut their traps when they bite into these over the top crispy Fish Patties. This is one of my quick, go to meals. It uses cooked fish, which I gently cook up in the microwave. How easy is that? Then mixed with a few other ingredients this dish is a snap. The baking powder is the secret. It gives this patty that extra crispness that I really like in a fish patty. I served these with tarter sauce and lemon wedges along side a big bowl of fresh pineapple and cantaloupe.

Favorite Fish Patties
1 pound wild caught, cooked fish, reserve any juice from cooking
1 egg
1/2 cup minced onion
1/2 cup flour
1 1/2 t. baking powder
1 t. seasoned salt
few pinches of fresh cracked black pepper
1 1/2 cups oil for frying

Mix the first seven ingredients together well. If the batter seems a little dry add some of the cooking juices. I usually end up adding 1/8- 1/4 cup. Form into 4-6 balls, they will be wet and sticky, add to hot oil and gently press down into a patty. Fry until each side is golden brown, about 2-3 minutes per side. Serve on grilled buns with tarter sauce. Serves 4.

Note- I used Wild Caught Dover Sole Filets to make this dish. I do like Trader Joe's flash frozen fish packets. They are all about the right size to make this recipe. I have tried most white fish as well as salmon for these patties.

PS- Go to Panini Happy to see Kathy the Panini Queen in action with her take on this sandwich.

Lemon Barbecued Kebabs

You had me at allspice...

I am really enjoying this whole food blog thing. I visit my favorites daily, sometimes more, just to see what everyone is up too. I love seeing all that is going on in other people's kitchens, gardens, and lives. When I started this endeavor, it was my original goal to get every one of my recipes typed into the computer, but then I started seeing all these other wonderful recipes to try out. And I am ever trying out some good ones! I haven't had shrimp in forever and needed a good and different grilled shrimp recipe. So I turned to my Jersey Gal, eat! to see what she had up her sleeve and low and behold a recipe caught my eye for the sheer reason it had allspice in the recipe. Allspice. ALLSPICE! Yum! I made Lemon Barbecued Kebabs almost exactly like she did but I left out the chicken, had that last night. Sadly had to leave out the sesame seeds too due to nut allergies for my middle little, so other than those two things I followed her recipe to a tee. Everyone loved it! Very flavorful and we ate all but four shrimp, we were so stuffed. So give it a try. I have a few more recipes from some other sites I want to try out. Your site could be next.

Thanks eat! for this recipe, I give you a Standing Ovation!

Friday Night Food- Hidden Treasure Mussels

The weekend is almost here and I am ready for some Friday Night Food. Food that is quick to make but the process is enjoyable and relaxing, something that can be done while sipping wine. Food that is savory, special, and treat-ish. A dinner that can be lingered over, nibbled at, and encourages conversation. My choice for this Friday Night Food segment is...Hidden Treasure Mussels. Why that name? Because once the mussels have been picked through and eaten one takes their fork and plunges it down into that mouthwatering broth in hopes to find that one last escaped mussel but comes up with a piece of chorizo, or a broth enriched potato chunk, or a soft tomato...all so many treasures. Then one breaks off a piece of crusty bread and dips it down into the broth and takes a small bite, then a bigger bite and dips some more to find that all is well on Friday Night.

Hidden Treasure Mussels
3 T. olive oil
2 shallots finely chopped
1 large potato, cubed the size of large dice
2 handfuls grape tomatoes, pierced
1 link chorizo, diced
2 cloves garlic, minced
2 cups good chicken broth
few twists of the black pepper mill
2 pounds mussels washed and de-bearded
1 cup good white wine
1/2 cup fresh Italian flat leaf parsley, chopped for garnish

In a large skillet with fitting lid, heat oil over med high heat. Toss in shallots, potato cubes, tomatoes, and chorizo. Stir constantly until shallots are translucent and a little browned. Add garlic and sauté one minute. Add broth and pepper, simmer about 10 minutes covered until potatoes are fork tender. Add the mussels and wine and cover and simmer for five minutes. Pour into a large bowl, top with parsley and enjoy with a crusty loaf, a bottle of good wine, and your favorite people. Serves 2 for dinner or 6 as an appetizer.
Note- I did not need to salt my mussel dish but you can if it is necessary.

Go grab your canvas grocery sacks and purchase everything needed to make this brilliant dish--Have a Great Weekend!

Fish and Chips: Salmon Toasts and Italian Potatoes

Salmon Toasts are fish sticks all grown up. Salmon has been proven to be a very healthy fish loaded in the healthier Omega 3 fatty acids instead of the (boo hiss) Omega 6's. We are also not as concerned with the mercury levels in salmon as we are in tuna. Better yet. The toast is a simple slice of artisan bread brushed with olive oil and a sprinkle of garlic powder, salt and pepper instead of hydrogenated oil laden breading found on most fish sticks, although I think the food industry is cleaning up their act, snicker. We could argue that the bread is white and therefore still an inflammatory food, true, but I am healthing my family up in baby steps and the bread I have chosen is preservative free. A nod to progress. I served the toasts with Italian Potatoes (chips) which is a quick side dish made with homemade Italian Dressing, hence less preservatives. I served our Fish & Chips with fresh Strawberries, handles (stems) intact and a Garden Spinach Salad with the Italian Dressing I used on the potatoes.

This meal was made in 30 minutes!

Steps
1. Prepare the potatoes and bake.
2. While the potatoes are baking, prep the toasts, and season fish, also prep salad.
3. In the last ten minutes of the potatoes' baking time, cook fish.
4. While the fish is cooking toss salad and wash strawberries or any other fruit.
5. In the last two minutes of the fish's cooking time, toast bread.
6. Place all items in serving platters or bowls and serve while the fish and chips are hot.


Italian Potatoes
4 medium baking potatoes, washed and very thinly sliced
1/4 cup Italian Salad Dressing, homemade (recipe below) or prepared
1 T. parmesan cheese

Preheat oven to 500°. Line a large baking sheet (with sides) with aluminum foil. Spray foil liberally with cooking spray. Place the thinly sliced potatoes (I used a mandoline to slice mine)in a large bowl and toss with the salad dressing. Evenly line the baking sheet with 1-2 layers of the potatoes, pouring any dressing over top. Sprinkle the parmesan cheese evenly over the potatoes. Bake for 16 minutes.

Italian Salad Dressing Mix
2 t. garlic powder
1/2 t. onion powder
1 1/2 t. unrefined sugar
2 t. Italian seasoning
1 1/2 T. kosher salt
1/2 t. fresh cracked black pepper

Combine all ingredients and store in airtight container.
For Dressing: 1/4 cup vinegar (your choice), 2/3 cup olive oil, 2 T. water, 2 T. mix. Shake well in lidded jar. Store in the refrigerator.

For Dip: 8 ounces cream cheese, 8 ounce sour cream, 2 T. mix. Mix well. Serve with chips, crackers, or fresh raw veggies.

For Quiche: Add 1 T. mix to your favorite quiche recipe in place of salt and other seasonings.

Meat Marinade: In zip top bag mix, 3 T. mix, 1/4 cup water, 1/4 cup olive oil, 2 T. balsamic vinegar. Add meat and marinate up to 2 hours in the refrigerator. Grill.


Salmon Toasts
one (plus) pounds wild caught salmon steaks- I had 1.17 pounds
enough artisan bread slices to make toasts- I used 3 slices
garlic powder
kosher salt
fresh ground black pepper
1 T. olive oil plus more for brushing bread

Cut the fish into rectangles the size of a half deck of cards. Brush the bread with olive oil and sprinkle with garlic powder, salt and pepper. Season the fish on both sides with salt and pepper. In a large non-stick skillet over med-high heat, heat 1 T. olive oil. Cook the fish on the first side for about 4 minutes. Turn using tongs. Cook on the second side for about 2 minutes. The time will depend on the thickness of the fish, check frequently so not to over cook. I usually make sure the bright pink has gone to a pale pink on the inside, then quickly remove to a platter. In the last two minutes of cooking fish, toast bread. Once the bread is toasted slice into small rectangles top with fish and serve immediately. Serves 5.

P.S.- I do love the real version of Fish and Chips and order it out a few times a year. I figure everything in moderation. Besides, let the restaurants mess up their own kitchens with all that frying.