This is a remarkably easy and useful recipe, guaranteed to please nearly everyone, even those who claim they don’t like Salmon. Easy to prepare – it only takes about 20 minutes – it’s a staple of Cor’s diet. Try it and you’ll see why.

Equipment Needed:

Steamer basket, garlic press, tongs, stainless steel spatula, sharp knife, flat knife, heavy gauge aluminum foil, papertowels.

Preparation:

Take two pieces of heavy gauge aluminum foil that are more than large enough to contain the entire filet. Double the foil so you will not cut through it when cutting the filet. Place paper towels large enough to cover the entire foil on top of the foil.

Wash the Salmon and place it on top of the paper towel that is on the aluminum foil. Dry the top of the Salmon thoroughly with another paper towel.

Crush one clove of garlic on top of the Salmon and smear it all over the exposed side of the fish. Sprinkle with sea salt, black pepper, smoked salt and smoky chipotle paprika. The amount of the paprika should be ample enough to coat the fish, but you can vary to suit your taste.

Grab the ends of the paper towel that is under the fish and use it to flip the fish of on to the foil. Discard the paper towels. Repeat the seasoning process on the other side.

Cut the Salmon into section using a sharp knife. The section should be about 2.5 – 3.5 inches in width.

Put the steamer basket in a pot of water. The water should NOT be above the surface of the steamer. Put the pot on the stove and heat to a boil.

Place the Salmon pieces in the steamer basket – no more than 2 or 3 at a time, depending on size. Adjust the water level as needed so that it stays high enough to prevent the pot from burning, and low enough so that the Salomon is not sitting in the water.

Steam the pieces for about 5 minutes. Do not flip the fish, and be careful not to overcook – the fish should be moist and juicy, not dry and flaky. Use the tongs and stainless steel spatula to remove the Salmon from the pot.

Serving: 

Delicious right out of the pot, the Salmon can be refrigerated for up to 3 days. It’s delicious any time of the day. Serve with your favorite vegetables and a salad.

Before I give you the recipe, a word about trout. Trout are fresh water fish that are closely related to salmon and char. They are a good source of Thiamin, Riboflavin, Niacin, Pantothenic Acid, Phosphorus and Selenium, and a very good source of quality Protein, Vitamin B12 and Manganese. They’re also packed with Omega 3 essential fatty acids, which few of us get enough of. Most importantly, trout is delicious — flavorful and mildly sweet. And when the skin is properly crisped, as we recommend in this recipe, it’s even better. By the way, you can watch Cor prepare this recipe on You Tube: http://youtu.be/XlGLwe6-rVg, or scan the QR code at the bottom of this page.

Preparation

Wash the filets. Run your fingers down the flesh to make sure all bones are removed. Use fish pliers to remove any remaining bones. Do not remove skin! Mix all remaining ingredients – the resulting mixture will be thick in consistency – and rub over fish and marinate no longer than 30 minutes. Place the filets on a 500-600 degree barbeque (hotter is better) perpendicular to the grates, skin side down. Do not flip fish – grill skin side down for 6-8 min or until middle portion of the flesh turns white. (Note: this can also be done on a hot cast iron pan to achieve a really crispy skin.) Remove
from the grill carefully so that the skin remains intact. Serve with fresh lemon.

Preparation

Saute garlic in olive oil, add hot pepper (optional). Add the broccoli rabe and toss quickly, then immediately add the broth and cover for a few minutes until broccoli rabe has wilted. Uncover and add sea salt and black pepper. Continue to cook uncovered until the broth has fully evaporated, tossing frequently to ensure it does not burn. Finally, add feta and toss until the cheese has melted

Ingredients

Preparation

Dressing: In bowl add vinegar, mustard, and crushed garlic, Mediterranean seasoning, salt, pepper, turmeric. Whisk in the olive oil until emulsified. An emersion blender may be used.

Shrimp: Boil for 2 minutes. Drain and let cool.
Salad: Rinse and drain the capers. Finely chop cilantro, halve the artichoke hearts and chop all remaining salad ingredients into similar sized cubes (approx. ½ inch).

Add all salad ingredients and shrimps to large bowl and pour dressing over salad to taste.

Serving Suggestion:

Take romaine lettuce leaves and fill with salad
Kick it up: Avocado can be added to salad just before serving

Ingredients

Preparation

Cut all veggies into even pieces about 1×1 and place on a cooking sheet. Add the salt, pepper and olive oil. Place the sheet in the oven and bake at 375 degrees, tossing the eggplant mixture every 20-30 min for approximately 2 hours. Approximately 20-30 minutes before completion add the capers. When you’re finished baking most of liquid in your pan should be gone.
Serve with your favorite protein, as a vegetarian side dish, or even as a dip.