Salmon Quiche

Though the time of fresh salmon is long over for the year, we have plenty in the freezer to eat up this winter. And so, the salmon recipes continue.

This is one of my favorite ways to use up any left over salmon or canned salmon I may have on hand.



Start by cooking the onions in butter until they are soft.



Add garlic, salt, pepper and parsley to the onions.



Isn't it just so pretty?



Add canned or left over salmon to the mix.



I used my handy Mix n Chop tool from Pampered Chef to break up the meat.



You will need milk, evaporated milk and four eggs.



Beat the eggs and milk together.



Add a pile of cheese and the onion mixture to the eggs and milk.



Pour into a prepared pie crust and bake.



It takes much longer to cook than the recipe says. You know it is done when the crust is golden brown and the egg mixture is cooked in the middle.

Serve with Tabasco, it adds just the right amount of kick.

This recipe was found in the Cooking Alaskan cookbook but can also be found here.

~AnnMarie

Salmon With a Panko Crust

We're still enjoying loads of fresh salmon.  I did a food blog search and found this.  It seemed like the perfect way to enjoy Steve's latest catch.

Note to readers:  I am aware that the above pieces of salmon did not come from the same fish.  They were just the fillets that were closest in thickness.  Thank you.





The crust started with panko bread crumbs.  These bread crumbs are super yummy, and we always make sure we pick some up on our annual shopping trip in Anchorage.





The recipe called for fresh parsley.  I used dried.  One teaspoon of dried is equal to about one tablespoon of fresh.





Same thing for the thyme, but the recipe called for such a small amount that I just had to guess how much to add.





Instead of paprika I used red chili powder.





For the sauce, I had no honey mustard, so I made my own.  Am I a bad mom if I used Kaitlyn's spoon to mix the mustard and honey together?





I added a little thyme to the honey mustard and spread it on the salmon.





A little olive oil was the final touch for the crust.





And it went on the salmon too.  Then the whole thing went in the oven.





The finished product.  It was delicious!  I poured the sauce left in the bottom of the baking dish over the top of the finished salmon, and it added just the right touch of tangy sweetness.  Definitely recommended!

Salmon Yakitori

This is what Steve brought home from his initial fishing adventure.





Isn't it beautiful?





This is the freshest salmon I have ever cooked with.  From the ocean to the net to my hands in mere hours.

I went to my delicious bookmarks and looked up salmon.  I rediscovered  yakitori, a recipe I've been meaning to try from one of my favorite food blogs.





I started with a little sugar.

Note to readers: I attempted to be artistic while taking these photos and placed the salmon in the background of every ingredient picture.  Consider appreciating that.  Thank you.





Some smashed garlic.

Note to readers: If you use a knife to smash garlic cloves, use the same knife to slice a cucumber, and eat that cucumber slice, it is a bad idea.  Trust me.





The original recipe called for rice wine.  I had no rice wine.  The suggested substitute was apple juice.  I had no apple juice.  I had a packet of caramel apple cider, but I thought that might throw the flavor of the dish off...  I ended up using rice vinegar.




Because I'm an idiot, I added oil to the marinade.  The oil was supposed to be used when cooking the salmon.  Oops.  Luckily, I don't think it ruined everything.  In fact, because I used sesame oil, the flavor may have even been enhanced.






I had the foresight to mix the marinade in a ziploc bag...







which made it really easy to let the salmon chunks soak up the goodness overnight.





These pictures aren't the greatest, but I wanted to add them to prove I actually did make this dish.  The above picture is the marinated salmon in (some more) sesame oil.





This is the salmon when it was done.  (Again, the photo is primarily to prove my culinary activity, in fact, took place.)





The finished yakitori.  Even my non-fish-eating husband enjoyed it.

Salmon With Lemon Shallot Butter

Steve and I have lived in Alaska for going on seven years, and we went fishing for the first time today.  This was a massive act of love on Steve's part because he doesn't even like fish.





Last night a few of the teachers put a net in the water.  The net is attached to the white buoys you can see in the pictures above.





We pulled the net to shore looking for fish.






Okay, so the use of the word "we" was a little generous.  Steve was the only Alston that did any of the actual pulling of the net.






The fish get tangled as they try to swim through the net.




Steve was a pro at untangling the fish.





The lineup.  Notice the sanitary conditions.  :)





Me with the future fillet.








Steve humored me and posed for a fish picture too.






The beginning of the fillet.  A nice slice below the head.





Hard at work in the filleting process.





The other filleting stations.





This is what was left after I was done filleting.  The leftovers were donated to one of the local dogsled teams.





The fillets were reserved for human consumption.  I took a couple and cooked them in a bit of hot vegetable oil.  After a couple of minutes, I put them in the oven.

Note to readers: the pictured fillet was not filleted by me.  It was filleted by another teacher earlier in the day.





While the fillet baked, I gathered some of this beautiful lemon zest.





I added the zest to some butter, shallots, and lemon juice, inspired by this.






The finished fillet with the sauce.  It was delicious.  Even Steve agreed.  Maybe there's something to this fishing thing after all...