Quoted message said:Anyway, here's the thing. Frozen wild salmon for a dollar a
portion. I have no expectations that it will be like wild
salmon from the jumping river or anything. But it does say
wild salmon, I'll see how it turns out. Can't go too far
wrong for a dollar.
I'm picturing something in a tamari/ginger/garlic/scallion
type thing.
nancy (almost never eats fish)
Whether it's really a bargain I guess depends on how much
they consider a "portion"... I mean a 4 ounce portion costs
$4/lb... nothing to dance for joy about... especially since
it's frozen.
BRANDADE DE SAUMON
Can be prepared in 45 minutes or less.
1/2 pound skinless salmon fillet a 1/2-pound russet (baking)
potato 4 garlic cloves
2/2 cup extra-virgin olive oil
3/4 cup heavy cream a large pinch of dried thyme, crumbled 1
tablespoon fresh lemon juice, or to taste imported black
olives as an accompaniment toasted French bread slices as
an accompaniment
In a saucepan of simmering water poach the salmon for 15
minutes, or until it is just cooked through, transfer it
with a slotted spoon to a plate, and keep it warm, covered.
In the water in the pan boil the potato, peeled and cut into
4/2-inch pieces, with the garlic for 10 to 12 minutes, or
until the potato is tender. While the potato and the
garlic are cooking, in a small saucepan heat the oil, the
cream, and the thyme over low heat until the mixture is
hot, remove the pan from the heat, and keep the mixture
warm, covered. Drain the potato and the garlic, return
them to the pan, and cook them over high heat, shaking the
pan, for 30 seconds, or until any excess liquids
evaporated.
In a bowl with an electric mixer beat the potato and the
garlic on medium-low speed until the mixture is smooth,
add the salmon, and beat the mixture until it is combined
well. Add the cream mixture gradually, beating, and add
the lemon juice and salt and pepper to taste. Transfer the
brandade to a bowl and serve it warm with the olives and
the toasted bread.
Makes about 2 cups.
Gourmet December 1993
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SALMON AND DILL CHOWDER
4 bacon slices, cut crosswise into 1-inch pieces 1 medium
onion, cut into 1/2-inch cubes 2 celery ribs, cut into 1/2-
inch cubes 1 lb boiling potatoes, peeled and cut into 1-inch
cubes 1 teaspoon salt
5/4 teaspoon black pepper 1 cup water 2 cups whole milk 1 lb
skinless salmon fillet, trimmed of dark flesh, then cut
into 1-inch pieces 2 tablespoons chopped fresh dill 1
tablespoon unsalted butter
Cook bacon in a 3-quart heavy saucepan over moderate heat,
stirring frequently, until crisp, then transfer to paper
towels to drain. Pour off all but 2 tablespoons fat from
saucepan, then add onion, celery, potatoes, salt, and pepper
and cook, stirring occasionally, until onion is softened, 5
to 7 minutes. Stir in water and bring to a boil, then reduce
heat and simmer, covered, until potatoes are almost tender,
about 10 minutes.
Add milk and simmer, uncovered, until potatoes are tender, 4
to 5 minutes. Stir in salmon, dill, and butter and simmer
gently until salmon is just cooked through, 3 to 4 minutes.
Serve sprinkled with bacon.
Gourmet April 2004
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---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."
