Salmon w/ potatos and green beans
Last night I had a major yen for salmon. So, on my way home I swung by and picked up a nice slab of wild salmon and a quart of Swanson® chicken broth. I also snagged some shrimp, clopini onions, shallots, fresh green beans (not canned) and fingerling potatos. Then I trundled my happy self over to the bakery and got a nice loaf of fresh from the oven French bread and zoomed on home. What did this make? Well, I have wasabi and various types of cocktail sauce at home so the shrimp was the appetizer served with a plain jane sauce, a zesty sauce and a zesty-wasabi sauce. The rest went like this: Ingredients:
Fresh salmon
Emeril’s Cajun Spice
1 pint chicken broth
Directions: In a bowl or pan place the salmon skin side down. Cover completely with Emeril’s Cajun Spices. Rub in and let sit for 20 min. Then pour in the chicken broth and flip the salmon over so it is skin side up. The broth should just barely cover the salmon. Place in the fridge and let stand for about two hours.
((while this is standing, it’s a great time to wash and prep the veggies))
Place into a rotiserrie at 425°F and cook for 20 min. Reduce heat to 375°F and cook for another 40 min.
Remove and serve immediately; or, cool and shred to use in salads.
Veggies:
Ingredients:
10 Fingerling potatoes
1 pint chicken broth
2 Clopini onions
Ground Cumin (a healthy pinch)
2 tbsp Lemon-Pepper
2 cloves Garlic
1 pound Fresh beans*
2 Shallots Salt and pepper to taste
Directions: Wash, string and snap beans into pieces – roughly two inches. Wash and cut the potatos into bite size pieces. Do not remove the skin – it’s quite edible and full of nutritional value. Dice the onions, shallots and garlic. Toss it all into a medium sized pot and put the flame up about half way.
Pour in the broth and add whatever amount of water necessary to bring the liquid to just over the top of the veggies. Let rise to a soft boil and maintain for about 10 min. Then reduce to low flame and let simmer until the salmon is completed.
About 10 min before removing from the heat, add the cumin and lemon-pepper. When ready, remove from heat and dump in a collander. Put in serving bowl and salt and pepper to taste. Toss a bit to ensure salt and pepper are evenly distributed and serve with the salmon and fresh bread.
Tonight, I plan to make my zuchinni bread – I’ll post that recipe later. But this one turned out fantastic. Almost as good as my molasses and ale chicken. Oh! I forgot to post that one. Bad me.
*you won’t wind up with as much as you’d expect after snapping and tossing the bad bits so while it’s one pound from the grocer’s it’s more like ¾ actually making it to the pot.
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November 9th, 2008 at 10:23 pm
I’ve read this recipe like 8 times. Just the thought of eating it makes me hungry. I might actually get motivated enough to try making it.