The primary time I “met” Sandra Whetstone of Norway was December 2006 when she emailed me in the hunt for info on “Friendship Bread/Cake starter.” Since that point Sandra and I’ve corresponded many occasions. At one level, she shared a recipe for salmon stew as a aspect be aware. “There are a lot of methods to make salmon stew, I hear, and this recipe is our (the Whetstones household’s) manner. Possibly down the street you’ll share it.” The primary recipe Sandra was sharing that week was her grandmother’s recipe for Candy ‘Potater’ Pound Cake. So, I typed her salmon stew into my recipe file system for protected retaining. There it stayed till final week after I typed “salmon” into the search bar on my pc after the “fishy subject” got here up throughout a visit to Paige’s store.

You see, whereas I used to be there, Paige famous that she wanted to sprint over to her home subsequent door to place some salmon right into a marinade. After all my curiosity is at all times peaked by any point out of meals so I requested Paige what sort of marinade she makes use of. Explaining that she and her hubby are on a “clear” food plan which restricts consumption of processed meals, she spouted off the checklist of substances, and to my shock, the marinade she was about to fire up was one I’ve used for preparation of my Honey-Dijon Baked Salmon and that I’ve run on this column sometimes

Persons are additionally studying…

WHAT’S COOKING? Liven up St. Patrick’s Day with flavorful fare

Once I was rising up, we ate salmon as a part of my household’s every-other-week-menu rotation, and I nonetheless take pleasure in salmon a lot! As I used to be pondering a subject for this week’s column, I glanced on the “climate aspect bar” and seen {that a} temporary cool spell is slated to start tomorrow. So Sandra’s Salmon Stew could be excellent to run now. And, when you’ve received your style buds equipped for the flavour of fish, please attempt the healthful Honey-Dijon Baked Salmon and/or Ginger Sesame Carrots ‘n Salmon beneath … each are so good for you!

Sandra’s salmon stew

1-1/2 cups diced Idaho potatoes

1/4 stick margarine, sliced

Lower up the 4 slices of bacon and fry them effectively. Drain them on paper towel. Within the bacon grease, fry the diced potatoes, then drain them on (white) paper towel. Subsequent, in a big saute pan (heavy one) put two tall cans of Double Q salmon (bones and darkish pores and skin eliminated). Add the three/4 cup of water and the fried bacon and potatoes. Stir gently and permit the stew to simmer for quarter-hour. Subsequent add the sliced margarine and the quart of milk .If the stew is simply too thick in your liking, add extra milk. Warmth the stew however DO NOT boil it. Lastly, 1 add a hard-boiled egg that has been diced. Add salt and pepper to fit your style. Warmth the stew a bit of longer (10 to fifteen minutes), however DO NOT BOIL. 

WHAT’S COOKING? Celebrating special occasions ‘easy as pie’

Honey-Dijon baked salmon

1-1/2 kilos recent skin-on salmon filet

Salt and pepper (quantity you favor)

2 tablespoons lite soy sauce

1 tablespoon Dijon mustard

2/3 tablespoon Further Virgin olive oil

Preheat your oven to 350 levels. Season the salmon with salt and pepper. In a small bowl mix the soy sauce, honey and Dijon mustard. Whisk within the oil till all the substances are effectively mixed. Place the salmon filet, pores and skin aspect down in a casserole dish. Completely brush the salmon with the sauce/marinade, reserving a portion of it to make use of for basting. Permit the salmon to marinate for 30 to 45 minutes. Place the filet, pores and skin aspect down on a baking sheet or pan. Bake it at 350 levels for 20 minutes, brushing sometimes with the reserved marinade till the salmon is flaky. This makes 4 six-ounce servings or two massive (12-ounce) servings.

WHAT’S COOKING? Biscuits tasty addition to meals

Ginger sesame carrots ‘n salmon

2 sheets (12×18-inches every) Reynolds Wrap aluminum foil

1 cup matchstick or shredded carrots

2 salmon filets (4 to six ounces every), thawed

1 tablespoon grated recent ginger

1 tablespoon seasoned rice vinegar

Preheat your oven to 450 levels, or if the climate is heat, it’s possible you’ll warmth your out of doors grill to medium-high. Heart half of the carrots on every sheet of foil. High with a salmon filet. Rub the salmon with ginger and drizzle with rice vinegar and oil. Convey up the edges of the foil; double fold the highest and ends to make a sealed packet with the foil, leaving room for warmth circulation inside. Repeat to make two packets.

Place the foil packets on a cookie sheet and bake the salmon for 18 to twenty minutes at 450 levels or grill the packets for 14 to 16 minutes in a lined grill. Serve the salmon and carrots on a mattress of spinach. Sprinkle with further seasoned rice vinegar, if desired. This recipe makes two servings.

Contact author at

Source link

Previous articleDid You Know It’s Split the Seafood Bill Week in Maine?
Next articleBudgeting for healthy and delicious meals this season


Please enter your comment!
Please enter your name here