Tag Archives: Salmon

Asian Infused Fresh Salmon Tartare

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Asian Infused Salmon Tartare

Last week Cousin Joe sent me this text message, ” Cuz I’ll be at your house in 1/2 hour, R U Home? I have fresh salmon and Oysters for the beach tomorrow, can you make an Asian infused Salmon Tartare for us using one of the salmon filets?”  My reply, “Yes  & Yes, see U soon.”  I love receiving Cousin Joey’s text messages… we are super fortunate that he works in Boston at Stavis Seafoods Inc. as a fish broker, and often treats our family to top quality fresh seafood caught all over the world.   Minutes after receiving that text message,  cousin Joey walked through my front  door holding a large Stavis Seafood Box, sporting his big handsome smile.  As we walked over to my kitchens island, Joey said, “I know your not a big Sushi fan, so I bought 2 salmon filet, use one to make us Tartare, and the other cook how ever you want!”  Together we unpacked the seafood from the box and transferred it to clean containers for refrigeration.  I was thrilled to get the green light to prepare the second salmon filet to my liking, and was equally thrilled to be given the opportunity to create a new recipe, using Asian ingredients I always have on hand in my pantry, and fresh scallions from Appleton Farms picked earlier that day.  The Asian Infused Salmon Tartare recipe I created was a BIG HIT on the beach the next day!  Cousin Joey, Brother Joey, St. Barry, and Eric Lorden, Owner and chef of Passports restaurant said “You nailed that Sista”…” Best Tartare Ever!”…”Crazzy Good!”

 

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For Step-by-Step Recipe Details  click see more

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Fish on Fridays

The Fish on Fridays series is a collaboration between Gloucester photographers Kathy Chapman and Marty Luster. Look for various aspects of Gloucester’s centuries-old fishing industry highlighted here on Fridays.

This week as Kathy prepared for the holidays she whetted her appetite for Smoked Salmon and Gravlax by visiting Steve Connolly Seafoods in Boston. The video illustrates their process from raw fish to the finished DELICIOUS product.

In comparison, here’s Julia Child’s recipe for Gravlax: http://www.food.com/recipe/julia-childs-traditional-gravlax-119184 The major difference between Julia’s and Steve’s recipe is that she uses brown sugar in the rub and cognac and dill (instead of basil and black pepper) for the cure.

 

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Photos and video © Kathy Chapman 2013
http://www.kathychapman.com

Breaking Freaking News: Gwenyth Paltrow Selling New Diet Book In Which You Can Eat Something Like Three Things

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Are people this stupid that they will buy this book? I mean really. You can basically eat salmon, hummus or vegetables. It seems the whole premise of this diet book is based on how few items you can eat.

You can’t eat lobster. No deep water fish like cod or haddock, no coffee, no eggs, no beef, no dairy, no wheat, no wine, no alcohol, no sugar.

Brilliant!

You know what? Screw Gwenynth MF Paltrow and her three item cookbook. I’m coming out with the Joey MF C Diet book if it’s that easy and I’ll make it so you can only eat two things. Stick that in your scrawny ass Gwenyth. By my math two is less than three and I’ll take my two over her three any day.

Here it is, (and if you read past this line you’ll be required by copyright restrictions to PayPal me $19.99 to be privy to my super advanced- “Less Ingredients Than Gwenyth Paltrow’s Diet Book-Diet Book”. Like the title?

Get Ready…..Wait For It………..

The Less Ingredients Than Gwenyth Paltrow’s Diet Book-Diet Book

Lobsters and Bloody Marys. All MF day long.

Oh and exercise. Get off your ass and move your body. Til you sweat. At least five times a week. Any movement. That makes you sweat. At least five times a week. See, if you’re sweating that means your heart rate is elevated and you’re burning calories.

Since you’re reading this you obviously know that you are obligated by penalty of law to pay me for the incredible amount of scientific research I put into this forward thinking diet book.
Guaranteed results or your PayPal payment refunded. Is Gwenyth MF Paltrow willing to back up her Diet Book like your boy Joey C?

$19.99 PayPal to your boy Joey MF C- Life Coach and Motivational Speaker

#BOOM!

Salmon and Spinach- Power Up Baby! Send In Your Healthy Easy To Prepare Meals- I’ll Post ‘Em and Rate ‘Em

Send in your pics, bonus points if you include the recipe.

I’ll rate them based on three criteria: Taste, Easy To Prepare (if you can make it in an office without a stove or microwave you get bonus points), Nutrition Value.

Who wants to join me in my quest to get fit?

For The First Four Weeks I will award one prize per week from our GMG Swag Bag to the highest rated pic/recipe.

Contest winner will have to pick up their award and if not claimed within two weeks it gets awarded to the next person.

Classic- Sen Kerry’s Website Shows A Salmon As The State Fish

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Steve Garfield points out this serious gaffe on The Senator’s Website-

In the place where it shows the State Fish –The Codfish, they show a picture of a Salmon-

Click On Steve’s Picture Above For The Story

To be fair there are a million people that make mistakes like this on local menus and in local decor in Seafood Restaurants where they serve local fresh caught fish and adorn the places with pictures of tropical fish.  Anyone who knows me knows that this drives me nuts!

Here is one of my rantings on the subject from last year-

I should point out that I found out about the gaffe from Adam Gaffin- The Man Behind Universal Hub.  Boston’s Greatest Blog

Talking Vodka with Bob Ryan of Ryan & Wood Distillery

Hello Friends!  After a bit of a hiatus from recipe creation and show taping I am back!  And can you think of a better way to come back than to make a show about vodka?  I can’t!

Remember that stretch of really hot days in August?  I do, and you will too when you watch this show on Cape Ann TV that we filmed at Ryan & Wood Distillery during one of those days.  Heat aside, the place is incredible.  I know a little about a lot of things but I had no idea how vodka was made, just that I enjoy it on occasion.  The process is so simple yet so complicated at the same time that I felt like I was in science class all over again.  The heat inside the building is necessary to keep the products at the appropriate temperature and the near 100 degrees outside that day, and the fantastic aroma of the products being distilled made my head spin that day!

My sister Kate Lufkin and I had a tour which took us through the entire process from the raw ingredients to how they do the small batch bottling by hand.   When the tour was over Kate made some excellent cocktails and I made the recipe below–Vodka cured salmon with lemon mustard sauce.  I hope you enjoy it!

You can easily increase the amount of salmon by two or three times to feed a large crowd and if well wrapped, this cured fish keeps for weeks under refrigeration.  The sauce is excellent with all kinds of fish and shellfish and also works well with chicken or a sandwich spread so make lots!

Vodka Cured Salmon with Lemon Mustard Sauce

Beauport Vodka Cured Salmon with Mustard Lemon Sauce

¾ pound skin on salmon fillet

1 lemon, zested and juiced
3 tablespoons kosher salt
1 tablespoon turbinado sugar
¼ cup chopped fresh dill
¼ cup Beauport Vodka

Rinse and pat dry salmon.  Set aside.

In a medium bowl, combine lemon zest, one tablespoon lemon juice, salt, sugar chopped dill and vodka.  Stir to combine.

On a flat plate, layer 3 sheets of plastic wrap overlapping each other.  Place salmon, skin side down on the middle of the wrap.  Pour mixture on top of salmon flesh and tightly wrap.  Use more plastic wrap around salmon if necessary to keep liquid in.  Place on a flat plate and balance another plate on top of salmon and weight plate with something heavy, like a pound of butter for example.

Store salmon in fridge overnight or for at least 18 hours.  When ready to serve, remove wrap and rinse off dill mixture.  Pat salmon dry and thinly slice with the grain of the fish.  Serve on crostini, thinly sliced bread or with eggs (excellent!) and bagels, topping with the lemon mustard sauce  (recipe follows) as desired.

Mustard Lemon Sauce

¼ cup horseradish mustard (or any flavor you like)
¼ cup good mayonnaise
2 teaspoons shallot, finely chopped
1 tablespoons lemon juice (or more to taste)
Salt & pepper to taste

Mix all ingredients together.  Refrigerate until ready to use.

Inspired Cooking airs on Cape Ann TV on Tuesday nights at 8:30, Friday afternoons at 4:30 and Sundays at 11:30 AM.  I hope you will tune in!  If you have any “inspirations” for show topics please let me know by commenting on this entry or email me at laurielufkin@yahoo.com.  Thank you for watching!