Curried Salmon over Golden Raisin Brown Rice

1 lb salmon
4 tbs butter divided
1 clove of garlic grated or crushed
1 tsp corn starch
½ c. milk
2 tbs cream
1 tbs plus 1 tsp (divided )of sweet curry (I used Penzey’s)
½ tsp salt
1tbs soy
2 tsp brown sugar (could use honey or agave too)
1 roasted read pepper
1 medium onion sliced
2 tbs dry vermouth
Salt and pepper


I have to be honest. I almost abandoned this recipe. It wasn’t coming out right. I added a bit of this and that and almost pitched it and stated over. I couldn’t get the richness I wanted. I thought I needed coconut milk and didn’t have any, but the brown sugar hit the notes I wanted. I am so glad I didn’t give on this. It is one of my favorite dishes of late, and I WILL be making this again. That said, I think that the roasted red peppers get pretty lost in the dish and I ended up using the sugar to give the sweet I was looking for. I would say, if you have them put them in. The red pepper surely made it pretty, with flecks of red spotted off the mustard colored curry. I just am not totally convinced that it made much difference in the flavor of the dish.

In a small skillet heat 2 tbs of butter. Add the garlic and sauté for 1 minute.
Meanwhile in a small dish, whisk together milk and corn starch. Add that to the butter and garlic.
Then add the cream, salt, soy, red pepper (if you have), 1 tablespoon of curry and sugar. Heat until thick and set aside.

In a separate skillet heat remaining 2 tbs of butter and sauté onions over low heat until nice and brow and soft.
Add the teaspoon of curry and stir.
Add vermouth and cook for 1 minute.
Salt and pepper fish.
Place the salmon in the dish with onions, turn heat up to medium high. Cook salmon for one minute, flip and cook on other side one minute.
Reduce heat to medium low and pour you curry sauce on top. Cook for another 5-8 minutes.





Rice
I served the salmon over rice. I used brown but you can use whatever rice you like. If you use anther type of rice, just cook it to the package instructions.

1 cup brown rice
3 cups of water
3 bullion cubes
2 tsp curry
½ c. golden raisins

Put everything in a pot and bring to a boil, stir to incorporate the bullion, cover and cook for 45 minutes over low heat.

Salmon Wrap

This weekend we went to a party and someone brought these amazing pork lettuce wraps. That is what inspired this dish.

½ lb salmon
4 Savoy cabbage leaves
2 tbs lime juice
2 tbs soy sauce
1 tsp sesame oil
Salt and pepper
¼ tsp fresh grated ginger
1tsp corn starch
4 tbs cilantro leaves
4 tsp chopped spring onion

In pan put, lime juice, soy sauce, sesame oil, ginger and corn starch and wisk. Heat over medium low heat until thickened. Set aside and allow to cool.
Remove and clean cabbage leaves
Cut salmon into 4 equal pieces.
Salt and pepper salmon, and place in the center of cabbage leaf.
Spread a heavy teaspoon of the sauce onto the salmon. Sprinkle with teaspoon of onion and a tablespoon of cilantro, roll and place in steamer basket. Repeat for all four rolls.
Steam for 10-12 minutes.


I served this with a Asian inspired coleslaw. I used the remaining Savoy, 2 cups of carrots and put it in the food processor. I put in a bunch of spring onions, chopped (about 5) and a bunch of cilantro chopped, I mixed it all together and put a dressing of:

2 TBS lime juice
3 TBS soy sauce
1 tsp sesame oil
½ tsp fresh grated ginger
2 TBS white vinegar (Asian would have been better)
4 TBS sugar
Zest of ½ of a lime

Mix together, pour over and let sit.

Salmon over Turnip Greens

I served the greens and salmon over mashed potatoes. Yesterday Joel wasn’t feel well and I hadn’t planned anything for dinner. So I just took the leftover greens and broth, warmed it in a pan and tossed with with some past and parm. It was quite good.



Normally, I am not a fan of cooking vegetables too much. This is a bit different. I cook them until they a totally soft and limp…almost soupy. Also I use a micro planer to grate my garlic. I like it better than a garlic press but you could to that as well but you might want to add an extra clove.

Turnip Greens

3tb olive oil
4 cloves garlic grated
1 lb turnip green cleaned and chopped
1tsp sugar
1 cup chicken stock
1 cup white wine
Salt and pepper to taste


Sautee the garlic in the oil for 2 minutes. Add ½ the turnip greens a bit at a time and turn to coat. Add chicken stock and wine. Add the rest of turnip greens. Add sugar and cook until very soft. Salt and pepper to taste.

1 lb salmon
Olive oil
Salt and pepper to taste
¼ tsp lemon rind


Cut the salmon into 4 pieces. Coat each piece with a touch of olive oil. Salt an pepper each piece. In skillet heat about 2 tbs olive oil and get it hot. Add salmon and turn heat down to medium. Cook on first side for 2 minutes. Flip and cook another minute to two. Remove from pan.

Plate about 1/3 cup of mashed potatoes. Put turnip green on top with several tablespoons of the liquid from the pan and place salmon on top. Finish with a couple of passes on the zester of fresh lemon rind.

Salmon with Honey-Soy Glaze (aka Miso Honey)

I have to say a special thanks to someone that stopped by and suggested the name change (aka). It was such a great idea I had to roll with it.

This was a recipe that my husband adapted from Gourmet. It originally called for Maple Syrup. We like it far better with honey.
¼ c. soy
¼ c. honey
2lb salmon
Boil honey and soy in saucepan over medium heat. Reduce to about 1/3 c. (about 5 minutes).
Heat oven to 450.
Pat salmon dry and season with salt and pepper. Reserving 1.5 tablespoons of glaze for later use, brush salmon with glaze. After 5 minutes brush with remaining glaze. Put salmon in oven and let cook for 10 minutes. Turn on broiler and broil 4-5 minutes. Brush with reserved glaze (use clean brush) and serve.

There are not any other fish I think this glaze would be good on, however I think it would be great on scallops.

Limey Salmon

1 salmon filet
½ c. Lime sour cream recipe (under pork taco)


Smear salmon with sour cream and bake 350% for 20 minutes uncovered.
This I think would make a really good “taco” meat or of course good on a salad.

Horseradish Crusted Salmon

1lb Salmon
1TBS horseradish
1 TBS course mustard
1TBS bread crumbs
3TBS sour cream
Salt and Pepper

Heat oven to 350, salt and pepper salmon. Mix, horseradish, mustard, bread crumbs and sour cream together and spread on filet. Bake for 20-25 minutes.

Herbed Goat Cheese Salmon

1 tbs olive oil
1/2 c. goat cheese
5 slices sun dried tomato
½ tsp rosemary
1 tsp oregano
1 tsp parsley
½ tsp salt
1 lb salmon

Process first 5 ingredients. Salt and pepper salmon. Heat oven to 350. Smear fish with cheese mixture. Cook for 20 minutes. This would be great on pork too. Again, feta would work.