Fish Fillets with Tomatoes, Squash and Basil

I have been a busy little bee moving from my apartment to my wonderful new house!  Now I am unpacking and with a little less urgency than a strict move in date, I have some time to breathe.  We went camping lasr weekend, and even though I didn't actually cook anything in a little pouch, it got me really excited about the idea of cooking things in little pouches.

I got this recipe for Fish Fillets with Tomatoes, Squash and Basil from the June 2012 issue of Bon Appetit - they have tons of other pouch recipes perfect for summer! I have already devoured Basil Tomato Sauce with Polenta (polenta is a surprisingly awesome substitue for pasta) and Sausages with Onion and Green Peppers were a big hit at the bar.

I love salmon and usually buy it at Costco (boneless, skinless, individually wrapped amazing fillets).  They cost about $20 for 7, so not the cheapest but also not too expensive.  I didn't want to make the drive all the way to Costco and I found an equally good version at Albertson's.  8 fillets for ~$12, but the fillets are about half the size and have the skin on.  This doesn't bother me and it has been fun to switch it up.  I recommend either for this recipe, but I think the smaller size of the Albertson fillets may cook faster in the pouch.  Note this recipe originally called for "white flaky fish such as Atlantic cod or halibut," but I like it with salmon.  I think you could use just about anything and be fine. 

I also have a giant basil plant, which I call my basil bush, dying to be picked.  I love this recipe because you can use tons of basil.  This dish would be great for having company over, as it looks amazing and the pouches make great individual servings.

Fish Fillets with Tomatoes, Squash and Basil

Ingredients
2 thinly sliced zucchini
1 thinly sliced shallot (shallots usually come in twos stuck together - use both)
1/4 cup thinly sliced basil divided plus 1/4 cup basil leaves
16-20 grape tomatoes sliced in half
4 tablespoons white wine (I usually use Tisdale Chardonnay as it is only $3 a bottle)
4 tablespoons olive oil
4 fish fillets of your choice (as mentioned above, I used salmon)
salt and pepper
Parchment paper (I think the only viable substitute would be aluminum foil)

Directions

1) Defrost the fish if not already defrosted.  With salmon, I like to soak in warm water to defrost. Preheat oven to 400*.
2) Get 4 rather large squares of parchment paper and lay out on a work surface.

3) Divide squash among the parchment paper, arranging on one side in thin layers. Evenly divide tomatoes among pouches.

4) Add shallots, basil, and tomatoes.

5) Drizzle each packet with 1 tablespoon of wine and 1/2 tablespoon of oil.  I was worried it would spill everywhere but it doesn't.  Season with salt and pepper.

6) Add a fish fillet to each packet.  Season with salt and pepper and drizzle another half tablespoon of oil. 

7) Fold packet over to close, and crimp edges tightly.  I did a rolling type crimp and flattened the edges.

8) Place packets on a baking sheet and bake, 10-20 minutes.  I baked for 20 because I hate undercooked salmon and you don't have to worry about the food drying out because of the packets.

9) Cut packets open, watching out for the steam.  Serve with garnish of basil. 

YUM!

Salmon with Peas and Mushrooms

Last time I made salmon, I really hated it.  It was so awful - it wasn't cooked through completely, which started to freak me out.  Yes, I know that doesn't make any sense, as I am fine with eating salmon that is completely raw (aka sushi).  Something about the fact that it was supposed to be cooked and it wasn't was quite unsettling.  I also cooked it along with bok choy that turned out incredibly slimy.  All in all, a terrible meal that I couldn't even finish eating. 

This time, I decided if I was going to eat salmon, I would have to ensure it was super delicious so none of the nasty taste from last time got in my head.  And that brings us to Salmon with Pea and Mushroom Sauce courtesy of Bon Appetit May 2012.  DELICIOUS!

Ingredients
1 cup white wine
1 can sweet peas
1 8oz container sliced mushrooms
1/2 cup heavy cream
2 salmon fillets
2-4 tablespoons butter
chives

Directions

1) In a large saucepan with high sides, place salmon fillets.  Add white wine and fill with cold water to cover salmon by about half an inch.  Cover the pan and heat over medium heat until water comes to a simmer.  I heated mine for about 20 minutes because I was so paranoid I would undercook it.  The beauty of poaching is nothing really burns and turns dry, so cook as long as you want.  Then once the water is simmering, remove lid and cook on medium low for about 6 minutes (to be clear, I did the 20 minutes PLUS the six). Reserve some poaching liquid.

2) While the salmon is cooking, you can make the sauce.  Heat some butter in a saucepan.  The recipe called for 4 tablespoons, I used 2 and you could probably get away with a few squirts of cooking spray if that is what you prefer.  After butter melts, add mushrooms and cook for approximately three minutes.

3) Add half a cup of poaching liquid and peas, then simmer for another two or three minutes.  Add heavy cream and bring sauce back to a simmer.  Cook until thickened, about 5 minutes.  The sauce will thicken up a bit more when removed from heat. 
4) Season to taste with salt and pepper.  I used no salt but tons of pepper - pepper, cream and peas go wonderful together.

5) To serve, flip salmon onto a plate, top with sauce, and garnish with chives.

Best way to cook salmon

So I swear the food and random clothing drivel will be put on hold for a few days after this as I adventure in Boise this weekend...but I have a few more recipes for you :) Also, just got news that hopefully my boyfriend will be spending part of next weekend in Boise with me, which would mean tons of new adventures (so hopefully that happens).

I mentioned other ways to cook salmon, but this new way is by far my favorite.  Warning: It is a little scary to do at first with the super high temperature.

I got the recipe from "Forever Young" by Nicholas Perricone, where I get most of my recipes for salmon and chicken.

You have to admit, the man does look pretty young.
The recipe is called "Salmon Fillets with Puy Lentils."  However, Perricone got the recipe from Williams-Sonoma New Healthy Kitchen: Main Dishes."  It was featured in at least two cookbooks, so that must mean it is pretty tasty.

Recipe serves 4:
1 and 1/2 cups Puy lentils
1 and 1/2 tablespoons olive oil
two tablespoons minced shallots or yellow onions (you know I used onion)
salt
4 skin on salmon fillets (4 to 6 ounces each) [I only made two]
freshly ground pepper
1 cup arugula or mixed greens (use the arugula!)

So first, lets tackle the lentils side of the recipe.  The recipe calls for one and a half cups of puy lentils.  What the hell are puy lentils you ask?  They are "the best, most delicate lentils" and a peppery French green lentil.  They were originally grown in the volcanic soils of Puy in France, but now are also grown in North America and Italy.  Perricone says they are especially good in salads, because they remain firm after cooking and have a rich flavor.

I spent about two seconds looking for these lentils at my grocery store, and quickly decided the store did not carry them, so I used the lentils that are very cheap and still very delicious.  Lentils are great for you -- low in fat and high in protein and fiber (plus easy to cook).

To start, you are supposed to pick over the lentils, then rinse and drain them well.  I didn't bother to "pick over them" and they turned out fine. 

Then, heat one tablespoon of the oil in a saucepan over high heat.  Add the onion and lentils, and cook, stirring until the onions are translucent and the lentils glisten, about two minutes.  I don't think my lentils started to glisten, but they did start to burn...I would recommend medium high and stir the lentils a lot.

Then, add four cups water, with some salt. Bring it to a boil, reduce it to a simmer (medium low), and cover for for about thirty five minutes.

In the meantime, take your salmon fillets and rub some olive oil on them.  The recipe says a half tablespoon...I put more than that and it definitely freaked me out because the oven started smoking a bit, so I would totally recommend going on the lighter side with the olive oil.  Then, coat both sides with salt and pepper.  I rarely add salt to many things, but this is one time I would say add as much salt as you want -- lots of it!

Heat your oven to 500 degrees and put the salmon in a greased baking dish.  This is where I got nervous...I don't think I have ever cooked anything that high!

I cooked mine for fifteen minutes and kept checking on them because the temperature freaked me out a bit.  I would say if you start noticing the oil smoking a bit, turn the fan on high, and open the oven periodically so all the smoke doesn't come out at once and turn your smoke alarm on.

As you can see, I was taste testing :)

The final product - the most delicious salmon I have made so far! Next time I make it (after a Costco trip) I am going to try it with a marinade and baked in the oven...I am thinking something with a bit of orange juice.

On another note entirely, I have been watching 20/20 tonight, about criminals using internet dating sites to target victims.  It is pretty interesting and pretty sad.  I also go to one of the gossip websites it mentioned, so it was really interesting to see how a supposedly unbiased (or maybe they don't even bother to claim that) news source can clearly pick a side.  The saddest was the women and men who have been scammed on dating sites.  Hard to believe it happens though -- one lady sent 20 iPhones to a man and said it was because the government was holding his gold and diamonds (whatever that means).

Tomorrow? Birds of Prey, people watching at Thomas Hammer (maybe the saturday market), and seeing if the gargoyle store is open. EXCITED!

Salmon Round 2

So, if you haven't realized, I have been experimenting with ways to cook salmon lately.  I was terrified the first time I cooked it (just a week ago!) and now I feel like I have a handle on it, and it is even simpler to tinker around with than chicken.  It defrosts quickly in a bowl of warm water, which I love.  It also doesn't bleed as you prepare it, which makes it more appealing to me than a variety of other meats.  I don't like the blood taste of most meats -- nothing to do with animal rights, trust me.  Just a taste thing.  Once I think chicken tastes like blood I have a hard time eating it, and I never know what sparks the weird taste.

At first I wasn't a fan of the "fishy" taste, but I am getting better at finding ways to cook it that help get rid of it.  Today's recipe isn't my favorite.  I made a salmon today that is the best, so far, but I don't want to post that yet. Let's get you warmed up to the idea of salmon, so your dishes will only get better from here.

As a starting point for this meal, I had a big-sized container of nonfat, plain yogurt.  If you aren't familiar with that, it is essentially sour cream.  I also had a bit of Greek yogurt left, so I mixed the two together and was pleased with myself for using some stuff that was about to go bad.  I ended up with about a cup of yogurt.

At the store, I bought some dill and some green onions.  I used to never use dill, but now it is one of my favorite herbs.  I have found the more you try something, the better it starts to taste.

Anyway, I chopped up some of the dill, and about a third of the green onion bunch. To season, I added some salt and some WHITE PEPPER.  Stop here for a moment.  How do we all feel about white pepper?  I have used it twice now, and I can't help thinking it tastes and smells really weird.  I want to like it.  To be honest, my book on CD mentioned a mother-in-law who simply had to have white pepper, as an example of her pretentiousness.  It reminded me I had some and made me want to try it again :)  I don't think I like it! I know I just said the more you try something the better it gets, so I will have to give it another shot but...does anyone else have this same problem?  It tastes off in the way almost-sour milk tastes or slightly too-old lemons.  Something doesn't seem right. 

Anyway, I mixed all this up and put the salmon in a "baking dish."  I don't have any normal sized casserole dishes, so I have been using my trusty cake pan and it works just fine. I baked it at 350* for twenty five minutes.  Here was my big hurrah - I had just picked up parmesan FLAKES at the store, and was excited to use what I had left.  Yes, I did eat about half the container whilst cooking the salmon.  I put some (a lot) of flakes on top, and let it melt on top.

This salmon grew on me.  It wasn't an immediate favorite.  However, I started eating it and thinking a bit to myself..."oh man, I am being quite indulgent tonight, this is quite the meal..." and then I realized, "Holy cow, this stuff is all actually quite phenomenal for me."  So basically, it tasted like a rich meal with a cream sauce and cheese on top, but in reality, it was very healthy and perfectly filling.  It also made good leftovers.  The one thing it did not do well?  Photograph.

Tomorrow I will get to the failed (utterly) dessert I am continuing to chip off the pan and eat in bits and pieces.  It was a series of bad mistakes and, like I said, still the most delicious mistake ever. Maybe it didn't matter it turned out so poorly. I had about half of it eaten before it was even done cooking.

PS: One day left to decide whether my weekend adventures will involve what seems to be a close race between shopping for gargoyles or eating bread pudding. I'll put one more survey up tomorrow or Thursday morning to decide one more weekend activity! So far I am going to Birds of Prey and people watching from Thomas Hammer (something I think will work well during the Saturday market) as well as whatever else you decide!).

Salmon

O
M
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My computer is being so slow right now and you are lucky there are even words here to read.  I was thisclose to throwing it across the room.  SO ANNOYING.  And if you were wondering, yes, I do still have that annoying sinus-y headache.  I don't think it was helping much with the patience issue!

So, as a caveat, I am headed to Moscow right after work tomorrow.  I think my friend might go with me, which will be nice.  If not, I might head to the library and pick up a book on CD.  My friend suggested it and it is actually a really great idea!  I filled up my car with gas and it only cost $40 which really isn't too bad.  It helped that my tank still had about a quarter of a tank in it.

I really wanted to pack tonight, but this headache is driving me crazy and makes me just want to sleep, so we will see what happens...I will only be gone for about two days, so I really don't need to pack much.  I always overpack!  It is hard to anticipate what in the world you might need.

Anyway, because I will be gone, I probably won't be posting anything until Sunday or Monday.  However, I am going to try and figure out this scheduling thing and I might be able to get some random tidbits to post to tide you over!  If the posts seem random, that will be why.

Today, I got off work pretty late (6:30 pm) and didn't want to spend forever at the grocery store.  I needed to get an envelope and some stamps, so I had to go, but didn't feel like wandering all over the place.  I also had eight unused salmon fillets in the freezer, so I decided this would be a good time to use them.  All I had to pick up at the store was a jar of minced ginger and soy sauce (which both will last for a very long time).

I have never, ever cooked fish before, that I can remember.  I was a little nervous and normally I would have googled what to do, but my headache was making me lazy and unmotivated.  I just decided to go for it and I went back and forth over how many fillets to make.  I didn't want to ruin them if things went wrong, but I also wanted enough food for dinner tonight and breakfast and lunch, as well as a snack before the trip tomorrow.  Yes, I do eat weird dinner foods for breakfast....all the time.  It helps me stay full for longer.

I finally decided on four.  These fillets come from Coscto and my mom and grandma turned me on to them.  They are awesome!  They come individually wrapped.  To defrost, I put them in a bowl of warm water, and kept replacing the water until they were defrosted.  Then, I sliced the plastic open with some kitchen scissors.

To make the sauce for the salmon to cook in, I mixed two tablespoons of soy sauce with two tablespoons of Chardonnay.  I had a cheap $4 bottle of wine and I always see "dry white wine" and have no idea what exactly that implies.  I decided to go the cheap route and just use what I had.  Chefs out there -- what does dry white wine even mean??  I also added a teaspoon of the ginger and a quarter teaspoon (heaped) of minced garlic.  If you mince you own garlic, go out and buy the giant thing of pre-minced garlic.  It has changed my life.  It makes garlic soooo much easier to use, it is inexpensive, and it still tastes delicious.

After making the sauce and cutting open the defrosted fish, I put them in  big frying pan and made sure I had a lid that fit!  I put the burner on a medium-low heat (about a 4) and put the fillets in, along with the sauce.  I made sure the sauce spread throughout the whole pan.  I have to admit -- it was pretty fun cooking the fish.  It looked like I just caught them!

I covered them with the lid, and waited about four minutes.  After that, I flipped them over for another four minutes.  I still wasn't sure if they were done, so I did two more minutes on each side.  By the end, the liquid was bubbling and my stove top was probably closer to medium.

I kept taste testing as I was going, which is my favorite thing about cooking for myself.  I can just scoop things out whenever I want.

Finally I decided the salmon were done, and I might as well go all out.  I put the salmon on a "bed" of lettuce.  Mom, you should be proud I was making sure no food went to waste and using what I had!  Haha, I didn't want the spinach to go bad, so I thought it would be a good thing to eat it with.  I also had the bottle of soy sauce to add on top.

It turned out really tasty!  I was pleased with my first attempt at cooking salmon and am sad I only have four fillets left.  I am going to have to make another Costco trip soon.
Side note: Did I spell fillet wrong?  Is it filet?