Poached Salmon with Scallion-Chive Sauce

Poached Salmon with Scallion-Chive Sauce

Scallion -Chive Sauce:

2 tsp butter

1 cup sliced scallions(green onions)

1/4 cup celery, diced

3/4 cup white wine

1 bay leaf

2 cups fish stock

3 tablespoons heavy cream


4 (7oz.) pieces of salmon

8 cups vegetable stock

1 lemon

2 tablespoons fresh chives, finely chopped


Melt the butter in a saucepan over medium heat, then saute the scallions, and celery for 7-9 minutes or until tender. Add the white wine and bay leaf. reduce by 1/3. Add fish stock and reduce by 1/3. Add cream and bring to a simmer.

Remove the bay leaf. Puree sauce in food processor. Pass through a sieve. Keep sauce warm while preparing the salmon.


Place the salmon and vegetable stock in a large flat saucepan. Cut the lemon in half and squeeze the juice into the stock, then add the lemon halves.

Over medium heat, bring salmon to a simmer(do not boil) and poach for 3-4 minutes. Remove pan from heat and let salmon sit in the stock for 2 minutes.

Remove and discard the lemon halves. Carefully remove the salmon, place on serving plates and pour the warm sauce over the top. Garnish with chopped chives.

Salmon-Asparagus Bisque

fehL8TaG13c213631303338353fehL8TaG_1346357592Salmon-Asparagus Bisque

1/2 lb. salmon

juice of 1 lemon

4 tablespoons butter

1/4 cup green onions, sliced onions

1 clove garlic, minced

1/4 cup flour

2 cups milk

3 cups half-half

1/2 cup tomato puree

2 tablespoon dry sherry

1 tsp. salt

1 tablespoon fresh dill, minced

1/4 tsp. white pepper

1 lb. skinny fresh asparagus, cut into bite size pieces if larger than a pencil, blanch cut pieces.

Poach salmon with juice from 1 lemon and enough water to just cover. Cool, flake and set aside. In a large saucepan, melt butter, stir in green onions and garlic; saute until onions are transparent. Blend in flour. Cook, stirring constantly, for 5 minutes. Slowly whisk in milk and half-and-half, stirring until thickened. Add the salmon, asparagus pieces, tomato puree, sherry , salt, dill and pepper. Simmer, covered for 15 minutes. Garnish with fresh dill.

Salmon with Pistachio Butter

Salmon with Pistachio Butter


Pistachio Butter:

12 tablespoons butter, softened

3 tablespoons minced, shelled pistachios

zest from 1 lime

6 salmon fillets about 6 oz. each

1/4 cup olive oil

1/4 cup lime juice

1 tsp. dried basil

In the bowl of a food processor fitted with a metal blade process the butter until creamed. Stir in the zest and the nuts. Set aside.

Preheat broiler. Line baking sheet with foil and spray with cooking spray. Arrange the salmon. Mix together the olive oil, juice and basil; brush the tops of the salmon.

Broil the salmon for about 3-5 minutes, turn with spatula and brush the turned side and broil another 3-5 minutes or until fish flakes easily. Place on serving plates and place a dollop of pistachio butter on top of each piece of salmon.

Salmon Florentine

Salmon Florentine


2 Tablespoons butter

2 tablespoons flour

1 tsp. granulated chicken bouillon

Dash  ground nutmeg

Dash ground red pepper

Dash ground white pepper

1 cup 1/2 and 1/2

2/3 cup shredded Swiss cheese

1 package frozen chopped spinach 10oz., thawed and well drained

1 Tablespoon lemon juice

1 pound of Salmon fillets, cut into 4 servings

1/2 tsp. salt

2 Tablespoons grated parmesan cheese

Paprika for garnish

Heat butter over low heat until melted; stir in flour, bouillon, nutmeg, red pepper and white pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1/2 and 1/2 . Heat to boiling, stirring constantly. Boil for 1 minute. Add Swiss cheese; cook stirring constantly until cheese is melted.

Place spinach in ungreased baking dish; sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spread sauce over fish and spinach. Cook uncovered at 350 degrees, until fish flakes easily with fork, 20-25 minutes. Garnish with parmesan cheese and paprika.

Salmon and Asparagus on Farfalle with Mustard – Cream Sauce

Salmon and Asparagus on Farfalle with Mustard – Cream Sauce


1 lb. salmon fillets

1 -1 1/2 lbs. Asparagus, remove tough bottom part of stems, slice on diagonal in bite size pieces

2 Tablespoons Olive oil

1/2 cup dry white wine

1 cup heavy cream

zest of 1 lemon

2 tablespoons Dijon Mustard

1 tsp. dried tarragon or 1 tablespoon fresh, chopped

Bring large pot of salted water to boil. Add prepared asparagus and blanch 2 minutes, remove and place in ice water bath; set aside. In same pot of boiling water once asparagus is removed, bring back to boil and add farfalle, cook to al dente. Drain and place in pasta bowl.

Sprinkle the fillets with salt and pepper. Add olive oil to skillet on med high heat. Cook salmon fillets until done , flipping once. Remove fish from pan and keep warm. To the skillet add the white wine to deglaze the pan. Let reduce the wine by half. Add the cream, mustard, zest and tarragon to the skillet and let come to simmer until the sauce reduces slightly. Pour over pasta and add the drained asparagus and flaked salmon. Serve warm.

Fish en Papillote

Fish en Papillote


Preheat over to 400 degrees

Fold in half a piece of parchment paper and cut into a large heart shape.

Any fish fillets

red pepper flakes to taste

sea salt to taste

red, yellow, orange bell pepper, sliced thin in wedges

1 fennel bulb , sliced thinly

2 cremini mushrooms, stems removed and cap sliced

lemons, sliced

green onions, sliced

white wine



Lay out heart shape parchment and brush entire piece with butter. Begin bed of vegetables and lemon just to the side of the fold down the center of the heart shape.

Make a bed for the fish by layering the sliced lemon with the other vegetables and seasoning to taste with sea salt and red pepper flakes.

Place the fish over bed of vegetables and lemon and tuck in bed with a blanket of more vegetables and lemon, always seasoning to taste.

Fold over the parchment paper, stating at the top of folded heart, begin rolling/folding parchment as you go around the outside edge. When you get just to the end, pour a couple of tablespoons of wine into the packet and continue to seal. Place on baking sheet. Continue this way for each serving. Bake for 15 minutes. remove from oven and cut open. Be careful of the steam.

This method can be used many different ways with many different vegetables. Use your imagination. You can also swap out wine for heavy cream as well.

Langoustine, Pepper,Cremini, Roasted Garlic and Farfalle with Fonduta Sauce

Langoustine, Pepper,Cremini, Roasted Garlic and Farfalle with Fonduta Sauce


1 tablespoon butter

1 tablespoon olive oil

1 red bell pepper, juilenned

1 yellow bell pepper, julienned

1 shallot, diced

1 head roasted garlic, pulp squeezed out and reserved

3 cup sliced cremini mushrooms

1 1/2 lbs. cook Langoustine or lobster

Heavy Cream

1/2 cup sliced green onions

2 lbs. Farfalle, cooked al dente in salted boiling water

In a heavy bottomed pot, add the butter and olive oil. Place over medium heat and add the peppers and shallots; saute until softened. Add the mushrooms and cook until moisture from mushrooms has cooked out. Stir in the roasted garlic. Add the cooked Fonduta Sauce , langoustine and pasta. Add heavy cream if needed, to thin sauce. Garnish with green onions.

Fonduta Sauce:

4 Tablespoons butter

4 Tablespoons flour

2 cups milk

3/4 lb. Fontina cheese, cut into cubes

4 egg yolks, room temperature

salt and pepper; to taste

In a sauce pan melt the butter and add the flour over low heat. Whisk until mixture is well combined;do not allow to brown. Whisk in the milk until smooth and slightly thickened.

Add the cubed cheese and continue to stir until cheese is melted. Pepper to taste.

Herb Breaded Talapia and Fresh Fettuccine with Spinach and Lemon Cream Sauce

Herb Breaded Talapia and Fresh Fettucini with Spinach and Lemon Cream Sauce


2 tsp. kosher salt

3 tablespoons butter

zest from 2 lemons

juice from 2 lemons

1 cup white wine

1 cup heavy cream

1 lb. fresh fettuccine

1 cup grated pecorino, plus more to pass at the table

10 oz. baby spinach

Drop butter into big skillet. As butter melts sprinkle the zest over the butter and stir. Pour in wine and lemon juice and salt;  bring to a simmer. Cover for a couple of minutes.

Uncover and and slowly whisk in the cream with mixture simmering. Continue to simmer until sauce thickens to a saucy consistency.

After whisking in the cream start cooking the fresh pasta to al dente. With sauce simmering add the cooked drained pasta and the baby spinach. Toss and add the pecorino and toss until well combined.

Herb Breaded Talapia

1/2 cup chopped fresh flat leaf parsley

1/4 cup white wine

3 tablespoon dry plain bread crumbs

2 tsp lemon zest

2 tablespoons lemon juice

1 tablespoon chopped fresh oregano

1 tablespoon fresh thyme, chopped

2 tsp olive oil

1 garlic clove, minced

1/4 tsp salt

1/4 tsp. pepper

1 1/4 lb. talapia loins

Preheat oven to 375 degrees. L8ine a baking sheet with foil and spray lightly with cooking spray.

Combine all ingredients except talapia in a small bow; stir to combine and allow the mixture to set to form a paste. Place the talapia loins on the prepared baking sheet. Spread an even layer of the herb paste over tops of each loin. Bake in oven for about 15 minutes until fish is opaque in center and crust is formed.

Plate pasta on plate and place a talapia lion over pasta.

Fish Tacos

Fish Tacos


Chipotle Salsa:

2 cups seeded and diced Roma tomatoes

2 tablespoons minced red onion

1 tsp. red wine vinegar

1 canned chipotle pepper,minced

salt, to taste

2 tablespoons cilantro,chopped

Picante Slaw:

2 cups finely shredded cabbage

2 tsp. lime juice

2 tsp. honey

2 tablespoons minced red onion

1 jalapeno, seeded and minced

2 tsp. chopped cilantro

salt, to taste


2 lbs. tilapia

1/2 cup vegetable oil

3 tablespoons lime juice

5 tsp. chili powder

1 1/2 tsp. ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp minced garlic

salt, to taste

Lime Crema:

1/2 cup Mexican crema or sour cream

zest from one lime

juice from 1 lime

8- 8 inch diameter flour tortillas


Combine all ingredients; toss and set aside.


Combine all ingredients; toss and set aside.


Combine all ingredients; stir to combine and set aside.


On a grill pan heated over high heat ,grill the tortillas until grill marks are present. Place tortillas in a lightly damp towel and set aside.


Place the fish in ziploc bag. Combine the remaining ingredients to create a marinade. Pour marinade over fish. Massage marinade to completely coat the fish.

On a grill pan over high heat ,cook the marinated fish until done. Remove to a serving plate

Put the tacos together with the warm tortillas,  slaw, salsa, crema and fish.

Langoustine with Grits and White Wine Cream Sauce

Langoustine with Grits and White Wine Cream Sauce


1 cup white corn grits, not instant

1 cup half and half

1 cup water

3/4 tsp salt

2 tablespoons butter

3 slices bacon, diced

1 shallot, diced

1/2 cup onion, diced

1/2 yellow bell pepper, diced

2 1/2 cups frozen, cooked Langoustine tails

2 tablespoons white wine

1 cup heavy cream

1/4 tsp. black pepper and 1/2 tsp salt

2 scallions, sliced

In a saucepan add the half and half, water and 3/4 tsp. salt. Bring to boil and whisk in the grits. Stir often and simmer until the consistency of cream of wheat.

Meanwhile cook diced bacon until crisp in a skillet, add the bell pepper, onion and shallots and saute until tender. Add the frozen Langoustine tails and saute until warmed through. Remove mixture with a slotted spoon and set aside. In the skillet which the bacon mixture was cooked in, pour in the wine and deglaze the pan. Slowly pour in the heavy cream, salt and pepper and simmer until sauce is thickened slightly. Pour the sauce into the saucepan of cooked grit and stir to combine. Divide among two bowls and add the Langoustine mixture over the top of each bowl. Garnish with sliced scallions.