Fish

Smoked Salmon Chowder

Smoked Salmon Chowder
Serves 2
With family in the Pacific Northwest, I’m often the recipient of smoked salmon as a gift. This is one of my favorite ways to use the last of a can or package. It doesn’t take much to turn a really good chowder into something extraordinary.
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 tablespoon unsalted butter
  2. 2 large scallions, chopped
  3. ½ teaspoon kosher salt, plus additional for seasoning
  4. 1 tablespoon all-purpose flour
  5. ¼ cup dry white wine, dry vermouth, or dry sherry
  6. 2½ cups whole milk
  7. 2 small (or 1 medium) red or Yukon gold potatoes (about
  8. 5 ounces), peeled and cut into ½-inch cubes
  9. 1 (4- or 5-ounce) salmon fillet, skinned
  10. 1½ ounces hot-smoked salmon, chopped or flaked into small chunks
  11. 3 teaspoons chopped fresh dill, divided
  12. 1 teaspoon lemon zest
  13. Freshly ground black pepper
Instructions
  1. In a stove-top pressure cooker set over medium heat, or an electric pressure cooker set to “brown,” melt the butter. When the butter is foaming, add the scallions and sprinkle with ½ teaspoon of kosher salt. Cook for 1 minute, stirring, until softened. Add the flour, and cook for 2 to 3 minutes, or until it turns a very light tan color.
  2. Add the white wine, and cook for about 2 minutes, or until the mixture has thickened. Add the milk, and whisk until the mixture is smooth. Add the potatoes.
  3. Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).
STOVE TOP
  1. Maintain pressure for 5 minutes, adjusting the burner as necessary.
ELECTRIC
  1. Cook at high pressure for 5 minutes.
  2. After cooking, use the quick method to release pressure.
  3. Unlock and remove the lid. Add the raw salmon fillet, and replace the lid.
  4. Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).
STOVE TOP
  1. Maintain pressure for 1 minute, adjusting the burner as necessary.
ELECTRIC
  1. Cook at high pressure for 1 minute. When the timer goes off, turn the cooker off. Do not let it switch to the “warm” setting.
Notes
  1. Recipe credit: ©2015 Janet A. Zimmerman and Sonoma Press. From The Healthy Pressure Cooker Cookbook, reprinted with permission.
  2. Photo credit: Stockfood/Rua Castilho
Cooks Recipes http://recipe.cookswarehouse.com/

Halibut with Cherry Tomatoes & Tarragon

Pan-Seared Halibut with Melted Cherry Tomatoes and Tarragon
Serves 4
Blogger and author of The Nourished Kitchen, Jennifer McGruther, shares this summertime recipe today, join us this weekend to see what else is in store!
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Fish
  1. 4 (4- to 6-ounce) halibut fillets
  2. 1/2 teaspoon finely ground unrefined sea salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 1 teaspoon chopped fresh thyme leaves
  5. 1 tablespoon clarified butter
Tomatoes
  1. 2 tablespoons extra-virgin olive oil
  2. 1 shallot, minced
  3. 2 cloves garlic, minced
  4. 1 pound cherry tomatoes, halved
  5. 1/4 cup coarsely chopped fresh tarragon
Instructions
  1. Sprinkle the halibut with the salt, pepper, and thyme. Set the fillets on a plate and let them rest a bit while you prepare to cook the fish.
  2. Melt the butter in a wide skillet over medium-high heat. Once the butter melts, arrange the halibut skin side down in the hot fat and sear for 4 or 5 minutes, until the skin crisps and browns. Flip the fish and continue cooking for another 2 to 3 minutes, until it flakes easily when pierced by a fork. Transfer the halibut to a serving plate and tent it with parchment paper or foil to keep it warm.
  3. To prepare the tomatoes, set the skillet you used to cook the fish over medium heat and pour in the olive oil. Toss in the shallot and garlic and cook, stirring frequently, until fragrant and translucent, about 6 minutes. Toss in the tomatoes and sauté them with the shallot and garlic until they soften and release their juice, about 2 minutes. Add the tarragon and continue cooking, stirring frequently, for 1 minute.
  4. Uncover the waiting halibut. Spoon the melted cherry tomato mixture over the fish and serve immediately.
Notes
  1. Copyright 2014 Ten Speed Press, "The Nourished Kitchen" by Jennifer McGruther. Recipe used with author's permission
Adapted from The Nourished Kitchen
Adapted from The Nourished Kitchen
Cooks Recipes http://recipe.cookswarehouse.com/

Salmon with Lemon and Dill

Salmon with Lemon and Dill
Serves 1
It's salmon season! Enjoy fresh, wild-caught salmon while it's at it's peak. And there's no need to slave over a hot stove or even fire up the grill, steam your fish in the microwave in a Lekue Steam Case. Made of High-grade Platinum Silicone, this steam case helps you prepare healthful meals that are easy and delicious. Platinum silicone is a type of silicone that is completely odorless, anti-bacterial, and resistant to high and low temperatures. It's approved for use in hospitals, surgical materials, medical implants, and baby bottle nipples. It's also non-stick, so minimal oils and fats are needed. Whether you use the oven or microwave, the Lekue steam case cooks foods in their own juice or steam, enhancing their original and genuine aromas and preserving all nutrients.
Write a review
Print
Prep Time
10 min
Cook Time
3 min
Total Time
13 min
Prep Time
10 min
Cook Time
3 min
Total Time
13 min
Ingredients
  1. 1 6oz. fillet of salmon
  2. 3 tbsp fresh dill, roughly chopped
  3. fresh lemon juice
  4. salt and pepper
  5. 2 tbsp water
  6. 1 tbsp extra virgin olive oil
Instructions
  1. Pour the water into the bottom of the small Lekue Steam Case. Place the tray into the steam case and put the salmon filet inside on the tray. Drizzle the extra virgin olive oil on top of the salmon. Add a pinch of salt and pepper.
  2. Top the salmon with the freshly chopped dill, and lemon juice. Close the steam case and cook in the microwave for 2 minutes at 800watts. Once finished, leave the case closed for another minute to continue the cooking process.
  3. Remove from the microwave and enjoy.
Looking for other great ways to cook salmon? We have several seafood classes coming up that feature salmon
  1. A few seats are still available for tonight's Alaskan Seafood Hands On at Midtown with Chef Gloria Smiley
  2. Chef Stephanie Smithmyer leads the upcoming cooking class Salmon Five Ways Hands On, on July 29 at our East Cobb store
  3. Chef Adeline Borra shows you New Ways to Love Salmon Hands On in Brookhaven on August 20
Cooks Recipes http://recipe.cookswarehouse.com/