Salmon

Boom Boom Boom

Chef visits a unique restaurant and wine bar in Myrtle Beach South Carolina. The friendly atmosphere at the Boom Boom rooms makes for a perfect evening sharing great wine and delicious tapas including zesty duck tacos, smoked salmon dip and Mexican braised short ribs

Terrine of Smoked Salmon with Apple Syrup | 0 Comments
From Terrine of Smoked Salmon, Aired on Fri 7/24
Chef Jeff Henderson, apple, Salmon
Instructions

Terrine of Smoked Salmon with Apple Syrup

WHAT TO GET

Terrine

½ cup smoked norwegian salmon

¾ small diced granny smith apple, skinned, cored

⅓ cup 0% greek yogurt

¼ teaspoon cinnamon

1 tablespoon honey

½ bunch fresh dill, roughly chopped

½ meyer lemon

1 tablespoon fennel leaves, roughly minced

1 teaspoon salt     

1 teaspoon pepper

micro greens for garnish

apple syrup

1 fennel bulb, very small diced

1 teaspoon fennel seeds

⅓ cup apple juice

2 teaspoons honey

1 granny smith apple skinned, cored and very small diced

WHAT TO DO

Terrine

1.    In large bowl, mix salmon,apple, yogurt, cinnamon, honey, dill, fennel leaves, salt, and pepper gently

2.   in 2” ring mold placed on plate, fill mold with mixture

3.   squeeze lemon onto terrine

4.   remove mold

5.    garnish with micro greens

apple syrup

1.    In teflon skillet, brought to medium-high heat add fennel seeds

2.   when fennel seeds become very aromatic and toasted (30 seconds to 1 minute) add apple juice and bring to light simmer

3.   add apple and honey

4.   allow to reduce to syrup consistency

Presentation

1.    after terrine has been placed on place spoon syrup around terrine, including chunks of apple and fennel seeds

Ingredients
  • ½ cup smoked Norwegian salmon
  • ¾ small diced granny smith apple, skinned, cored
  • ⅓ cup 0% Greek yogurt
  • ¼ teaspoon cinnamon
  • 1 tablespoon honey
  • ½ bunch fresh dill, roughly chopped
  • ½ Meyer lemon
  • 1 tablespoon fennel leaves, roughly minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • micro greens for garnish
  • 1 fennel bulb, very small diced
  • 1 teaspoon fennel seeds
  • ⅓ cup apple juice
  • 2 teaspoons honey
  • 1 granny smith apple skinned, cored and very small diced
The Back Story

Terrine of Smoked Salmon with Apple Syrup

WHAT TO GET

Terrine

½ cup smoked norwegian salmon

¾ small diced granny smith apple, skinned, cored

⅓ cup 0% greek yogurt

¼ teaspoon cinnamon

1 tablespoon honey

½ bunch fresh dill, roughly chopped

½ meyer lemon

1 tablespoon fennel leaves, roughly minced

1 teaspoon salt     

1 teaspoon pepper

micro greens for garnish

apple syrup

1 fennel bulb, very small diced

1 teaspoon fennel seeds

⅓ cup apple juice

2 teaspoons honey

1 granny smith apple skinned, cored and very small diced

 

WHAT TO DO

Terrine

1.    In large bowl, mix salmon,apple, yogurt, cinnamon, honey, dill, fennel leaves, salt, and pepper gently

2.   in 2” ring mold placed on plate, fill mold with mixture

3.   squeeze lemon onto terrine

4.   remove mold

5.    garnish with micro greens

apple syrup

1.    In teflon skillet, brought to medium-high heat add fennel seeds

2.   when fennel seeds become very aromatic and toasted (30 seconds to 1 minute) add apple juice and bring to light simmer

3.   add apple and honey

4.   allow to reduce to syrup consistency

Presentation

1.    after terrine has been placed on place spoon syrup around terrine, including chunks of apple and fennel seeds

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Barbecue Salmon with Black-eyed Pea Salad | 5 Comments
From BBQ Salmon and Black-eyed Peas, Aired on Tue 3/31
Chef Jeff Henderson, Salmon, Black Eyed Peas
Instructions

Method

-      Coat salmon with olive oil and season with barbecue spice on all sides

-      Sear salmon in a skillet on high heat

-      Remove from pan and place skin-side down in an oven safe dish

-      Bake salmon at 350° for 10 to 15 minutes

-      In a medium bowl, mix together black-eyed peas, peppers, onion, cilantro, garlic, olive oil, vinegar, lemon zest and juice, salt and pepper and barbecue spice

-      Sauté black-eyed pea mixture with 1 tablespoon olive oil butter blend

-      Place baked salmon on black-eyed pea salad

-      Top with barbecue sauce and fresh cilantro

Ingredients
  • 6 ounces wild salmon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon barbecue spice
  • ¼ cups barbecue sauce
  • 2 cup black-eyed peas
  • ½ green pepper, small diced
  • ½ red pepper, small diced
  • ½ red onion, small diced
  • 3 tablespoons cilantro, chopped
  • 1 teaspoon garlic, minced
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • Juice from ½ lemon
  • Zest from 1 lemon
  • Salt and pepper to taste
  • ¼ teaspoon barbecue spice
  • 1 tablespoon olive oil butter blend
The Back Story

Ingredients

·      6 ounces wild salmon

·      2 tablespoons extra virgin olive oil

·      1 tablespoon barbecue spice

·      ¼ cups barbecue sauce

·      2 cup black-eyed peas

·      ½ green pepper, small diced

·      ½ red pepper, small diced

·      ½ red onion, small diced

·      3 tablespoons cilantro, chopped

·      1 teaspoon garlic, minced

·      ⅓ cup olive oil

·      2 tablespoons red wine vinegar

·      Juice from ½ lemon

·      Zest from 1 lemon

·      Salt and pepper to taste

·      ¼ teaspoon barbecue spice

·      1 tablespoon olive oil butter blend

Method

-      Coat salmon with olive oil and season with barbecue spice on all sides

-      Sear salmon in a skillet on high heat

-      Remove from pan and place skin-side down in an oven safe dish

-      Bake salmon at 350° for 10 to 15 minutes

-      In a medium bowl, mix together black-eyed peas, peppers, onion, cilantro, garlic, olive oil, vinegar, lemon zest and juice, salt and pepper and barbecue spice

-      Sauté black-eyed pea mixture with 1 tablespoon olive oil butter blend

-      Place baked salmon on black-eyed pea salad

-      Top with barbecue sauce and fresh cilantro

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      Dice each salmon slice

-      Toss apple, red onion and salmon together in a bowl

-      Add horseradish

-      Squeeze juice from lemon over mixture

-      Add lemon zest

-      Add sour cream

-      Add cream cheese

-      Season with salt and pepper

-      Add chives and scallions

-      Stir ingredients together

-      Serve with crackers

Ingredients
  • 1 pound smoked salmon, sliced
  • 1 apple, peeled and diced
  • ½ lemon
  • Zest from ½ lemon
  • 2 tablespoons sour cream
  • 2 tablespoons red onion
  • 2 tablespoons scallions
  • 1 tablespoon horseradish
  • 1 tablespoon cream cheese
  • 1 tablespoon chives
  • Salt and pepper to taste
Instructions

Method

-      Mix Greek yogurt with salt and pepper, chives, 1 tablespoon of lemon-olive oil and barbeque sauce

-      Spread Greek yogurt mixture on baked, thin-crust pizza

-      Layer pizza with salmon

-      Layer shallots and dill over salmon

-      Drizzle remaining lemon-olive oil over top of pizza, and serve

Ingredients
  • Baked thin pizza crust
  • 6 ounces smoked salmon
  • 1 cup non-fat Greek yogurt
  • 1 shallot, sliced
  • 2 tablespoons barbeque sauce
  • 2 tablespoons dill
  • 2 tablespoons lemon olive oil
  • 1 tablespoon chopped chives
Instructions

Recipe By Tina Ruggiero, The Truly Healthy Family Cookbook

Method

·      Place the salmon, coriander and red curry paste in the bowl of a food processor fitted with a steel blade.

·      Pulse until well combined and then add the cilantro, scallion and 2 tablespoons of the fish sauce. Pulse to incorporate

·      Form the mixture into 12 patties approximately 2 ½ inches in diameter. Patties can be frozen at this point. Transfer to refrigerator to defrost before proceeding.

·      Toss the cucumber with the rice vinegar and remaining ½ teaspoon fish sauce. Reserve

·      Preheat oven to 200 Degrees. Heat a nonstick skillet over medium heat and brush with a little vegetable oil.

·      Cook half the patties until browed on one side, about 2 minutes, then repeat on the second side. Place them on a baking tray in the oven to keep warm. Repeat with the remaining patties.

·      Toast buns or rolls, if desired. Place bottoms on a work surface and top with the cucumbers. Top each with a pattie. Drizzle the juices from the cucumber on the top half of each bun before closing.

 

Per Slider: 180 Calories, 14g Protein, 7g Total Fat, 14g Carbohydrates. 

Ingredients
  • 24oz Atlantic Salmon, cubed
  • 2 tsp ground coriander
  • 2 tbsp red curry paste
  • 1/2 cup cilantro
  • 1/2 cup chopped scallion
  • 2 1/2 tbsp fish sauce
  • 6 oz cucumber
  • 3/4 tsp rice vinegar
  • 1 tbsp vegetable oil
  • 12 Silver Dollar Rolls
Instructions

Salmon

Ingredients

·      1 tablespoon extra virgin olive oil

·      5 ounces salmon fillet, skin off

·      1 pinch Cajun seasoning

·      1 teaspoon garlic, minced

·      1 tablespoon parsley, chopped

·      1 tablespoon olive oil-butter blend

·      3 pieces okra, sliced

·      Salt and pepper to taste

Method

-      Season salmon with salt, pepper, Cajun seasoning and minced garlic

-      Sprinkle the parsley on top of the salmon and drizzle with olive oil

-      Add sliced okra into the skillet until crisp, about 3 minutes, then take out and set aside

-      Sear the salmon in a hot cast iron skillet on both sides

-      Add olive oil-butter blend

-      Finish in oven at 375 degrees for 20 minutes

Vegetable puree

Ingredients

·      3 cups boiling chicken broth

·      4 okra, chopped

·      1 yellow squash, cubed

·      1 cup cubed butternut squash

·      1 red pear, sliced

·      1 teaspoon Cajun seasoning

·      Salt and pepper to taste

Method

-      Bring the vegetables up to a simmer until tender, about 10 to 13 minutes

-      Strain and puree in a blender with 1 cup of broth, adjusting the consistency as needed

-      Adjust seasonings to taste and set aside for the salmon

Baby Food Vegetable Puree

Ingredients

·      3 cups boiling water

·      4 okra, chopped

·      1 yellow squash, cubed

·      1 cup butternut squash, cubed

·      1 red pear, sliced

Method

-      Bring the vegetables up to a simmer until tender, about 10 to 13 minutes

-      Strain and puree in blender with 1 cup of water used to boil vegetables and adjust the consistency

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 5 ounces salmon fillet, skin off
  • 1 pinch Cajun seasoning
  • 1 teaspoon garlic, minced
  • 1 tablespoon parsley, chopped
  • 1 tablespoon olive oil-butter blend
  • 3 pieces okra, sliced
  • Salt and pepper to taste
  • 3 cups boiling chicken broth
  • 4 okra, chopped
  • 1 yellow squash, cubed
  • 1 cup cubed butternut squash
  • 1 red pear, sliced
  • 1 teaspoon Cajun seasoning
  • 3 cups boiling water
  • 4 okra, chopped
  • 1 yellow squash, cubed
  • 1 cup butternut squash, cubed
  • 1 red pear, sliced
The Back Story

Salmon

Ingredients

·      1 tablespoon extra virgin olive oil

·      5 ounces salmon fillet, skin off

·      1 pinch Cajun seasoning

·      1 teaspoon garlic, minced

·      1 tablespoon parsley, chopped

·      1 tablespoon olive oil-butter blend

·      3 pieces okra, sliced

·      Salt and pepper to taste

Method

-      Season salmon with salt, pepper, Cajun seasoning and minced garlic

-      Sprinkle the parsley on top of the salmon and drizzle with olive oil

-      Add sliced okra into the skillet until crisp, about 3 minutes, then take out and set aside

-      Sear the salmon in a hot cast iron skillet on both sides

-      Add olive oil-butter blend

-      Finish in oven at 375 degrees for 20 minutes

Vegetable puree

Ingredients

·      3 cups boiling chicken broth

·      4 okra, chopped

·      1 yellow squash, cubed

·      1 cup cubed butternut squash

·      1 red pear, sliced

·      1 teaspoon Cajun seasoning

·      Salt and pepper to taste

Method

-      Bring the vegetables up to a simmer until tender, about 10 to 13 minutes

-      Strain and puree in a blender with 1 cup of broth, adjusting the consistency as needed

-      Adjust seasonings to taste and set aside for the salmon

Baby Food Vegetable Puree

Ingredients

·      3 cups boiling water

·      4 okra, chopped

·      1 yellow squash, cubed

·      1 cup butternut squash, cubed

·      1 red pear, sliced

Method

-      Bring the vegetables up to a simmer until tender, about 10 to 13 minutes

-      Strain and puree in blender with 1 cup of water used to boil vegetables and adjust the consistency

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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