Recipes in this post
I haven’t been sticking to my Friday night fish routine lately, but on Thursday, I really had a craving for fish. Friday night, Amber and I walked over to the local supermarket and I looked for some interesting fish.
I won’t eat the farm raised salmon. The first time I saw that it had dye in it, I asked the butcher why it had dye in it, and he shrugged his shoulders. Of course, that meant I had to do some research and what I found out turned me against farm raised salmon forever. The following caught my eye:
In the wild, salmon absorb carotenoids from eating pink krill. On aquafarms not operating by organic and sustainable principles, their rich pink hue is supplied by canthaxanthin, a synthetic pigment. European health officials have debated whether the canthaxanthin added to the feed to give farmed salmon their pink hue poses any human health risk. Canthaxanthin was linked to retinal damage in people when taken as a sunless tanning pill, leading the British to ban its use as a tanning agent. (In the U.S., it’s still available.)WHFoods
I don’t like Tilapia, it doesn’t seem to have any flavor, and all the other fish, shark, halibut, etc., seemed way to expensive for my tastes. I had made shrimp recently, and I wasn’t in the mood for fake crab (I love fake crab, I think I like it better than real crab). In the frozen section, there was a lovely filet of wild salmon on sale for a little over $5.00! In to the basket it went.
Then I had to get all the other things I like to serve with salmon, green sauce, red potatoes, broccoli, and of course, capers. By the time we were finished, and walked back home, I was too tired to cook and wound up eating a sandwich – with meat! So much for Friday food!
But, tonight, I made the salmon, and posted the recipes to Big Oven, I hope you really like these recipes, they’re very easy and really tasty.
Salmon En Papier
— Salmon —
1 large Salmon filets
3 sprigs Fresh dill
1 teaspoon Capers
1 tablespoon Butter
— Green Sauce —
5 sprigs Fresh dill
1 teaspoon Capers
1/2 cup Mayonnaise
Make the sauce
Remove the stems from the dill. Put the dill, juice from the lemon, capers and mayonnaise in a small food processor and process until all the ingredients are well mixed.
Prepare the salmon
Take a long sheet of foil longer than the salmon filet and lay it out the counter. Place the fish on the foil. Put the sprigs of dill on the fish and capers. Squeeze the lemon over all and dot with the butter. Fold up the side of the foil lengthwise and seal, then fold up the side short sides of the foil, so you have a long package.
Put the package on a cookie sheet, or pan, and place in a 350 oven for about 20 minutes. Remove from the oven.
At this point, you can place the package on a platter, open it and remove the dill, and replace with more fresh dill if you have it.
Serve with the green sauce.
Red Potatoes with Sour Cream
6 Red potatoes
1 tablespoon Butter
1 tablespoon Sour cream
Green onion chopped
Cut the potatoes in half, then half and half again, so you have pieces about 1 1/2 inch each. One potato plus one piece should enough for each person.
Steam the potatoes until they are tender. Melt the butter and add the sour cream. Mix, then toss the potatoes in the butter mixture. Garnish with chopped green onion.
1 bunch Broccoli cut into florets
1 Plastic grocery bag
Okay, this is so simple it’s insane. Don’t throw out the plastic bag you brought the broccoli home in.
Cut the broccoli into florets, and put them into the same bag. Then put the bag into the microwave, tucking the ends under the vegetable and cook for 3.50 minutes, or until the broccoli is done. Carefully remove from the microwave, and pour the broccoli into a nice serving dish.