Salmon

How To Make Salmon Gravlax

March 1, 2014
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One of my favorite things to do is to show people how simple it is to make things at home from scratch. Do not fear cooking (or in this case, curing). Love it and it will love you back. Gravlax is super easy to make at home, and yet at the same time, a delicious and impressive bit of culinary magic which will have your friends and family saying, “You made this?”

What is Gravlax? It’s is a salt and sugar cured salmon and is a wonderful addition to a brunch buffet, open faced sandwich or on canapes. There is often a bit of confusion surrounding gravlax, with many people assuming it is the same as smoked salmon or lox. In fact, gravlax is not smoked at all but instead cured by the process of covering it in salt and sugar which draws out the excess moisture (less moisture=slower spoilage).

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Poached Salmon with Creamy Dill Sauce

June 29, 2013
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Summer has arrived with a bang, seemingly overnight. There are “excessive heat warnings” all over Southern California this weekend with temperatures expected in the 100-110 range. If you’re still willing to cook, I’ve got the perfect meal for a warm night or a Sunday brunch served al fresco. And if you’ve never poached fish before, it’s an easy method which every cook should have in their repertoire, so now is the time to learn!

Poaching fish and shellfish is one of the lightest, healthiest ways to cook seafood and it showcases the true flavor of the fish because the cooking method is gentle and lets the flavor of the fish shine.  Traditionally, poaching is done in a court bouillon, a French culinary term which translates to “short boil”, and refers to a lightly flavored broth traditionally used to poach fish, shellfish and even vegetables. Court bouillon usually contains …

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Wild Salmon with Quinoa, Dandelion Greens and Parsley Pistachio Vinaigrette

May 7, 2012
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My mother doesn’t know it yet, but she already had her Mother’s Day Dinner at my house, a couple of weeks ago. Once again, she’s off galavanting around the world and will be gone on Mother’s Day, this time to Istanbul and Italy. Had she been in town, I would have made this for her on Sunday. Instead, a few weeks ago she asked if I could get some wild salmon, the first of the season, and I obliged with this special meal. At the time, I forgot she’d be gone, so because I didn’t say it then I will say it now, “Happy Mother’s Day Mom!

While all meals made with love are special, this was was especially so because of the ingredients. First there was the salmon. Why is wild salmon so special you ask? Mostly because of how it differs from Farmed Atlantic Salmon. Think …

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