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 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.

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.

Steak Salad with Parmesan Croutons and Black Pepper Dressing



Chicken or fish can be substituted for the protein.

Steak Salad

1 1/2 lbs Petite Sirlion

salt and pepper, to taste

2 tsp olive oil

2 head romaine lettuce

1 red bell pepper, seeded and diced

Parmesan Croutons

1/4 cup olive oil

2 cups diced french bread into cubes

3 cloves garlic, minced

1 teaspoon fresh herbs such as basil, rosemary or thyme

1/4 cup grated parmesan cheese

Black Pepper Dressing

1/4 cup balsamic vinegar

2 shallots, chopped

2 cloves garlic, minced

1/2 cup olive oil

2 tsp fresh cracked black pepper

1/3 cup grated parmesan cheese

salt, to taste

Season steak and sear in saute pan or grill until medium rare. Set aside.

Begin the croutons by heating the olive oil in a non stick saute pan over medium heat. Add the bread cubes and toss to coat with the oil. Add the garlic and herbs and saute until bread begins to brown. Add the cheese  and saute just until cheese begins to melt. Set aside.

To make the dressing, combine all the ingredients and whisk until mixture is blended thoroughly.

Tear the romaine lettuce into a large bowl. Add about half the dressing and toss. Divide among 6 plates . Sprinkle red bell pepper over the top. Slice the steak and arrange in a fan pattern. Top with croutons. Serve remaining dressing on the side.

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.

Baked Fish with the texture of fried, yum!

Baked Fish

4 (5-6 oz.) firm white fish fillets

1 egg, beaten

1 cup crushed corn flake cereal

salt and pepper; to taste

2 tablespoon parsley, chopped


Preheat oven to 400 degrees. Lined a baking sheet with foil and very lightly spray with cooking spray. Combine all dry ingredients. Pat dry the fish fillets. Dip into beaten egg and then dredge in crushed seasoned corn flakes. Place on prepared baking sheet and bake about 10-12 minutes until golden and fish is cooked. Should be crispy as if it were fried.