Place salmon in large flat dish. Combine maple syrup, vinegar, rye and oil and pour over salmon. Dust with pepper. Leave to marinate for 2 hours, turning occasionally.
Preheat cookie sheet under broiler for 5 minutes or until very hot. Place salmon on cookie sheet and broil 6" from heat for 5-7 min or until just cooked, but pink in the middle. It will continue to cook as it cools.
Meanwhile, add lemon rind and juice to the marinade, place in skillet and reduce on high heat until it thickens. Remove from heat and whisk into mayonnaise. Stir in yogurt and cucumber. Season with salt, pepper and extra lemon juice if needed.Place cooled salmon on serving platter, garnish with cucumbers and watercress. Serve with sauce on the side. NOTE The salmon can be grilled the day before, then refrigerated. Remove from refrigerator an hour before serving.
This is excellent - first time I made it (08/2002 when Alixe was visiting St. John's) I halved the recipe and didn't have the rye or cucumber, but it was still good!
Roll out pastry on a lightly floured surface to 1/16" thick. It can be any shape or size you like, but it is simplest if made into two long rectangular strips. Create a lip around each strip by folding a 1/2" lip back onto pastry and gently pressing to flatten slightly. Transfer pastry to uncreased baking sheet.
Scatter pea-size pieces of goat cheese over pastry. Next, scatter onion, capers and parsley in a layer over cheese. Cover with plastic wrap and store in fridge - overnight if necessary - and bake just before serving.
To finish tart, bake at 400°F for 15-20 min or until pastry is golden. Turn off oven.
Place sliced salmon on tart. Return tart to still-warm oven for one minute. Transfer tart to platter or board. Drizzle with olive oil. Serve immediately. Serves 8
For an unusual garnish for this tart, use large capers with stems, preserved in brine. Slice several of these in half lengthwise and scatter over the baked tart.
Melt half the butter in a sauté pan. Add leeks, carrots, salt and pepper. Press a piece of buttered foil directly on top of the vegetables, cover with lid and cook gently, stirring occasionally, about 10 min. Add zucchini, cover with foil again and continue cooking for another 8-10 min or until all the vegetables are tender, stirring occasionally. Transfer to a baking dish using a slotted spoon. Discard any liquid from the sauté pan.
Heat oven to 400ºF. Rinse salmon under cold running water and pat dry. Combine spice mixture with a pinch of salt. Sprinkle spices on a piece of waxed paper. Coat sides of each fillet, patting the fish gently with hands so it is evenly coated.Heat remaining butter in sauté pan and cook salmon over high heat, turning once, 1-2 min on each side. Transfer to the baking dish and sprinkle each fillet with a little of the white wine. Bake for 20-25 min. Serves 4
Mix 3 parts sugar with 1 part each salt and pepper (tbsp measures should be enough of 1 lb). Line a 9x13" glass container with the spruce boughs. Place half the dill on top of the boughs. Spread half the sugar mixture on one side of the fillets and arrange on dill, spreading the remaining sugar mixture on top. Cover with more dill. Refrigerate, tightly sealed, for at least 24 hours. To serve, scrape excess sugar off fillets and slice thinly. Mix sauce ingredients and serve with the gravlax.
In 3 qt saucepan, boil tomatoes gently, uncovered, 15-20 min or until most juice has evaporated. Add remaining ingredients. Cover & simmer 15 min more or until vegetables are tender. Cool; cover and chill until ready to serve. Makes 4 c. Serve fish on platter; garnish with deep fried plantains or fresh pineapple chunks. Pass the sauce. Makes 8 servings
Heat oil in large, wide, heavy pot over medium heat. Add onion, carrot and celery. Cook, stirring, until quite tender, about 8-10 minutes. Add garlic and anchovies and cook 2 minutes. Add tomtoes, wine, stock, orange peel and saffron and cayenne and gently simmer, stirring occasionally, 15-20 minutes. Season with salt and pepper. Stir in the fish and prawns, cover, and simmer until almost cooked through, about 5 minutes. Add the mussels, cover and cook until they just open. Serve immediately, sprinkled with the parsley or basil.
flour and salt together. Cut in butter and shortening, working dough
until it resembles cornmeal. Add ice water 1 tbsp at a time until dough
begins to hold its shape. Form into a ball. Refrigerate 1 hr then roll
out on a floured board into lids that will fit theserving bowls used
(about 6 servings).
Parboil pearl onions for 3 minutes, then peel. Melt butter in a large saucepan and saute onions for 2 min. Add potatoes, lemon zest, milk, thyme and Pernod. Simmer gently over medium heat for 15-20 min or until potatoes are tender. Salt and pepper to taste.
Divide oysters and salmon into 6 ovenproof serving bowls. Pour about 1 c of hot potato & milk mixture over seafood in each bowl. Then cover with pastry lids, crimping to seal the edges and decorate with pastry cutouts if desired. Paint with egg wash and bake 15-25 min or until crusts are golden; serve. Makes 6.
Choose 2 slices of salmon 3/4 lb each. All bones should be removed but the skin left on. Thoroughly mix salt, sugar and pepper. Sprinkle 1/4 c of the mixture on the bottom of a 12x6" pan that is at least 2" deep. Cover mix with a 1/2' layer of dill. Add another 1/4 c of the mixture on top of the dill. Lay fish on top, skin side down. Using 1/2 c of the mixture, cover fish completely. Next cover with 1" thick layer of dill. Cover with foil. Put weights on top. Refrigerate for 48 hr.
Within an hour or two in the fridge, dish will be full of liquid. If liquid doesn't completely cover the fish, turn it over. This may be kept in fridge for 10 days.
Scrape off whatever mixture remains on fish, but only from the part you are about to cut. Slice in very thin slices without cutting through the skin. Return unsliced portion to the dill and liquid. Serve with a few drops of oil and a few drops of lemon juice.
Sauté the onion, curry powder and gingerroot in the 2 tbsp of butter over moderate heat until the onion softens but does not brown. Add white wine and cream, stirring well. Make a paste with the flour and second measure of butter, then whisk into the pan liquid. For a thicker sauce, use the full 2 tsp of butter and flour. Add garlic and cook for 1-2 minutes. Add chutney and stir. Add scallops and cook for 3-4 minutes depending on the size of the scallops. Continue cooking until liquid reduces slightly. Add Grand Marnier. Season with salt and pepper to taste. Goes well with flavoured rice and a fruit garnish. Serves 3-4
In a saucepan of cold water, bring the beets and 1/4 teaspoon salt to a boil. Reduce heat, and simmer until tender, about 30 minutes. Drain and cool. Peel beets, and cut into 1/4-inch pieces; set aside.
Combine 1 cup water, lentils, stock, garlic, thyme, and 1/4 teaspoon salt in a saucepan; bring to a boil. Reduce heat; simmer until tender, about 30 minutes. Drain; remove thyme stems and garlic. Add oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon pepper; toss, and keep warm. (If preparing in advance, warm over low heat before assembling dish).
Heat oven to 375 degrees. Combine coriander and 1/4 teaspoon each salt and pepper; rub over salmon flesh. Spray a cast-iron skillet with vegetable-oil spray, and place over medium heat. When heated, add salmon, flesh side down, and cook until browned, about 3 minutes. Turn fillets, add shallots, and place skillet in oven. Cook about 4 minutes, or until cooked through.
Meanwhile, place spinach in a metal steamer basket over boiling water; season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover, and steam until just wilted. Remove and discard salmon skin; keep salmon warm. Place skillet over medium-high heat, and add wine, scraping pan with a wooden spoon. Reduce by half, and add orange juice, mustard, and remaining tablespoon balsamic vinegar. Add beets, and cook until heated through. Adjust seasoning, if desired. Arrange lentils and spinach on plates; place a salmon fillet on top. Spoon beets and sauce over, and serve.
This is a Martha Stewart recipe, but the online
version substitutes ground coriander for the original whole coriander
toasted and ground.