|Top Left: mashed potatoes and cheesy sauce Bottom Left: herb rice and hollandaise sauce Bottom Right: steamed brocolli Top: Salmon Steak|
Thursday, January 19, 2012
Salmon Steak with Brocolli, Potatoes, and Hollandaise Sauce
January 18 Dinner
Meat Parve - Gluten-Free
Raw Vegan - Pesach Recipe -
What's for dinner today? Mummy bought almost $10 worth of salmon at the supermarket, four steaks in all. It looks expensive, but in actual fact, eating a salmon steak outside would be $10 each, so four steaks for $10 plus cooking is still more frugal.
Salmon is a delicious, pink meat that is traditional for Pesach because it can be easily identified. It sometimes comes with the scales (kosher fish is always served with scales). In keeping with the Kosher spirit, I shall share with you a way of cooking it with dairy, such as a cheese, cream, and milk.
As for other ways to make salmon, Mummy makes a good salmon casserole suitable for a large group. You simply grill the salmon with basic seasoning (salt, pepper, lemon juice, dill, parsley) and separate the flakes of meat finely. Layer ¼ inch thick slices of cooked potatoes, salmon meat, more salt, pepper, and cayenne pepper/paprika/dry chilli flakes, and slices of cheese (cheddar is the most common, but any good melted cheese would do). You can hold it together with a little egg and milk if you wish or serve it “loose”.
If you have the rare blessing of surplus salmon, this is what you can do: Salmon can be frozen, or canned very easily just like any fish. Simply season the filled that is scaled and boned (removing the bones is optional) with the basic salmon seasoning (again, you can can it plain too), and stuff as much as possible in a jar cutting as necessary. You can also cut the fillet into chunks. I’m guessing then you will water-bath-can for about 2-3 hours until it is well cooked. Remove the jars and make sure they seal.
Salmon is nice grilled or fried. In this case we will fry it with onions and oil, seasoned with dill/parsley, salt and pepper. We will served it with lightly stream broccoli, as well as with potatoes. I will be serving it with mashed potatoes, but you can do it with butter/herb/cheese rice, latkes (potato pancakes), or sliced potatoes.
Passover is coming soon, so I will be laying in some flour-free recipes appropriate for my most favorite Yom Tov season.
Now for the recipe, suitable for a family of four:
Four salmon steaks
Salt, Pepper, herbs
1 to 2 lemons
Wash and scale the salmon steaks.
For the salmon steak seasoning, grind 2 teaspoons of salt, 1 teaspoon of peppercorns, together with your herbs which are optional. I used 1 tablespoon of dried dill and 1 tsp of dried thyme. Mix the dry seasoning and rub it all equally into the steaks.
To cook the salmon, heat a steel skillet over medium fire. You can fry some onion in for fragrance. Melt enough butter and/or vegetable oil to coat the bottom thickly and place 2 steaks on it. Do not turn or move the steak at all until one side is completely cooked and slightly brown, or else it will stick. Turn the steak over and cook the other side in the same way.
Zest the lemon and sprinkle the zest over the cooked salmon steak, or save to garnish the vegetables. Squeeze the lemon juice over the salmon as you eat it.
½ cup garlic herb butter
1 head of broccoli
4 ½ cups of cooked brown rice
For the garlic herb butter, I usually use pressed garlic, olive oil, dill, rosemary, thyme, etc., salt and pepper, in two cups of butter, keeping it in the refrigerator to use in garlic bread, rice, fish, etc. It is very handy.
For the mashed potatoes, scrub and remove blemishes from the potatoes. I prefer not to peel them, because the skin is very nutritious. Dice the potatoes, and cook with just enough water to cover the potatoes over the in a saucepan until very soft, stirring and mashing with a wooden spoon after it is cooked. For meat dishes, cook the potatoes in the chicken broth, salt, and Worcestershire sauce instead of water and it will be very delicious. To eat with the salmon, I melt in 3 tablespoons of herb butter plus some salt and pepper instead of cooking it in chicken broth. Then for light and fluffy potatoes, stir in a pinch of baking powder. Finally, press with a spoon through a moderately fine steel sieve. The skin will not go through the sieve.
For the broccoli, separate the florets and steam them for 7-10 minutes, adding 1 tbsp of herb butter and some lemon zest after it is cooked.
For the rice, separate the cooked grains and fry with onions, salt, pepper, and ¼ cup of herb butter. You may add cooked, small, vegetables such as peas, corn, and finely diced carrots.
I do not find this sauce very preferable to cheese sauce. It is very yellow and is a somewhat like a butter mayonnaise or a savory custard.
2 tbsp lemon juice
¼ teaspoon of salt
½ cup butter
Separate 3 eggs cleanly, freezing the egg whites for later use. Beat the yolks in a bowl with 2 tablespoons of lemon juice and a ¼ teaspoon of salt.
Melt ½ cup of butter in a saucepan without letting it brown. Add the melted butter a little at a time to the egg yolk mixture, beating it well so that the egg yolks do not cook. Once the butter has been completely beaten into the egg yolk mixture, return the whole mixture to the saucepan and heat over low heat, stirring continuously. When it begins to thicken, turn off the heat and continue stirring. Serve immediately.
3 slices of cheddar cheese or ¼-1/2 cup cheese
¼ cup mayonnaise
1 tsp butter
2 tbsp milk or whey
1-2 tbsp mustard
Melt all these ingredients in a saucepan over low heat, whisking well until the cheese is melted and all the mixture is emulsified. This is a very lovely and delicious cheese sauce, easy to make. Alternatively, you can do it in a microwave.
With cooking fish your kosher menu opens up to a paramour of delicious dairy goods like fine cheese, cream, milk, and butter. For the Shabbat, salmon is excellent with a dairy Challah, like the brioche-based one in Rose Levy Beranbaum’s Bread Bible. Latkes, of course, are a traditional favorite for any time. As for vegetables, carrots, peas, lettuce, cabbage, etc. are excellent with fish.
The week-long Pesach season requires for ingenious and delicious meals to commemorate the occasion.