August 11, 2011 at 6:23 pm (Around My French Table, Canning, Dorie Greenspan, Family, French Fridays With Dorie)
Tags: Around My French Table, brine, brined fish, brined salmon, Dorie Greenspan, French cooking, French food, French Fridays With Dorie, oil cured potatoes, oil cured salmon, oil cured vegetables, Olive oil, Potatoes, Salmon
This week’s recipe for French Fridays with Dorie was, for me, a long time coming. Month after month, it appeared on the poll; and month after month, it got voted down. Finally, this month came around and, as fate would have it, there was no poll. Laurie (or fearless moderator) asked for suggestions for August recipes, and I jumped in with this one right away. My persistence finally paid off, and this week we are — finally — featuring cold cured salmon in a jar!
Even though it sounds kind of exotic, this is really a simple recipe. After curing salmon and boiling potatoes, you pack them in jars with herbs, spices, aromatics, and oil.
I began by tossing a few thick chunks of center cut salmon in salt and sugar, then packing them in a zipper seal bag and chilling them in the refrigerator for about 18 hours.
The next day I boiled some new potatoes in salted water until they were knife tender, then drained and sliced them. I rinsed the brine from the salmon and patted the pieces dry with paper towel.
I packed the salmon and potatoes in separate jars, layering them with coriander seeds, peppercorns, bay leaves, thyme, carrots, onion and, in the case of the potatoes, a little salt.
I filled both jars with olive oil, then topped the potatoes with a splash of vinegar.
I refrigerated the jars overnight, then served the salmon, potatoes, and vegetables for lunch the next day.
This was a delicious and surprisingly light lunch. The salmon and potatoes both picked up a lot of flavor from the herbs and spices without becoming overly oily. As the only one in my family to eat salmon, I enjoyed several lunches from this recipe.
I was really looking forward to trying this recipe, and it didn’t disappoint. Now I just need to find some adventurous friends to share it with!
July 8, 2011 at 7:31 am (Around My French Table, Dorie Greenspan, French Fridays With Dorie, Techniques)
Tags: Around My French Table, Basil, Citrus, Dorie Greenspan, Fish, foil, French cooking, French food, French Fridays With Dorie, grape tomatoes, Lemon, lemon zest, parchment, roasted tomatoes, Rosemary, Salmon, Seafood, Thyme, White pepper
When I first saw the July list for French Fridays with Dorie, I figured this week’s recipe was one I’d skip. I love salmon but no one else here eats it, so I never make it at home. However, my daughter asked if I could make pulled pork for her, and since I don’t eat pork, I figured this would be my chance to make salmon for myself.
I made the salmon for dinner the same evening that I made chunky beets and icy red onions, also from Around My French Table, and both were delicious.
As fancy as it sounds, this dish was really quite easy to put together. I began by searing grape tomatoes in a pan with a little bit of olive oil, just to bring out the flavor of the tomatoes a bit. To make the packet (“en papillote” means “in parchment” but like most recipes, this one uses foil to make the packets, I suppose because it’s easier to fold into a nice, tight seal), I began by laying freshly-picked basil from my garden on a sheet of foil, then sprinkling with salt and white pepper.
I set a piece of salmon on the basil, drizzled it with olive oil, then seasoned with salt and white pepper. I set the tomatoes to one side of the salmon, grated lemon zest over the fish and tomatoes, then scattered some of the leftover icy red onions from the chunky beet recipe over everything. I squirted a bit of fresh lemon juice on top, then finished it with lemon slices, basil, and a sprig of thyme.
After sealing the packet, I put it in the refrigerator until I was ready to cook the salmon for dinner. I cooked the packet for 10 minutes at 475°F. I served the salmon in the papillote, opening the packet at the table.
This was a wonderful dish. The salmon was cooked beautifully — moist, flaky, and tender — and the herbs and lemon gave it a bright, fresh flavor. This dish paired well with chunky beets and icy red onions and corn on the cob for a satisfying yet light Sunday supper.
If you’ve shied away from cooking fish at home, this is a great recipe to try. It’s quick and easy, without a lot of unusual ingredients. And sealing the ingredients in a foil packet ensures that the fish stays moist and absorbs the flavors of the herbs and spices.