Salmon with a Twist

I'm a big fan of salmon in any form, so anytime I see sockeye salmon on sale, in my shopping cart it goes. Some of my favorite recipes for salmon are Cajan Salmon, Salmon Burgers, and a couple of weeks ago I tried Marie's of Proud Italian Cooks' recipe for Salmon stuffed with artichoke hearts and sun dried tomatoes, It was simply scrumptious!

We try to have fish twice a week around here and this week I tried yet another new recipe a friend mailed to me. She'd clipped it out of her local newspaper knowing how much we enjoy salmon and sent it along. This recipe was easy to prepare, and really delicious. I kept the meal simple, serving just garden greens along with citrus baby beets. Dessert was another thing :+)

Salmon with a Twist or Salmon rollups

1 1/2 lbs Wild Sockeye salmon filets
2 TBLS unsalted butter
1/4 cup minced shallots
1/4 cup celery, minced
1 tsp lemon juice
1/4 cup roasted red peppers, chopped
3/4 cup clump crab meat
3/4 cup plain bread crumbs
1 egg, beaten
1/2 tsp dill weed or chives, minced
1/4 cup cream cheese
1/2 cup baby spinach, chopped
1/4 cup Pinot Grigio
olive oil for drizzling

In a saucepan saute shallots and celery until transluscent. Remove from heat and cool completely. Transfer to a bowl and add lemon juice, crabmeat, bread crumbs, egg, cream cheese,peppers, spinach and herbs. Blend together well.

Cut the salmon filets into two lengthwise pieces. Season with a bit of sea salt and white pepper. Now spread the crabmeat stuffing on each piece of salmon. Starting at the wider end, roll salmon up as in jellyroll fashion. Cover with Saran wrap and pop it into the freezer for twenty minutes to make slicing easier.

Once firm enough, with a very sharp knife, slice salmon into 2-inch portions. Coat a baking dish with cooking spray. Place pinwheels in pan, and drizzle just a bit of lemon rosemary olive oil on top of each round. Now just pour the Pinot around them, and loosely cover with foil. Bake for 20 minutes or so in a 425 degree oven.

I ended up with a little leftover stuffing, so the next day I made some stuffed mushrooms to use up the remaining filling. Enjoy!

For dessert.. Raspberry Chambord Torte.. yumma!

Asparagus Puffs

It took me years to realize how rare and precious a flourishing asparagus bed can be. I was fortunate enough to buy a farmhouse that had a well established asparagus bed on it. It had been so well cared for over the years--free of weeds and with three different varieties of asparagus growing to choose from. Just the sight of those beautiful spears breaking through the soil in the Spring is one of nature's wonders. Maybe secretly I was drawn to this farm just because it had these beds.

Growing asparagus requires patience and restraint--three to four years of growing is needed but will reward you with beautifully formed spears that will allow you at least six weeks of harvest each year thereafter, and even better-- a well established asparagus bed will produce for decades to come! At just about the same time of the year the spring nettles and fiddleheads are are also at their best, so I like to prepare dishes using these ingredients as often as I can during their short season here in New England.

Asparagus is extremely high in vitamins A, C and E. It's not only delicious but really good for you too. You can find fresh asparagus all year but it is the most affordable in the springtime, that's why it's so popular at Easter.

Fresh asparagus is delicious on it's own but by adding a few simple ingredients you can turn a simple side dish that your entire family will adore. This recipe is light, very tasty, a breeze to prepare and oh so good! The mildness of Muenster and goat cheese will accent, but not overpower the delicate asparagus flavor.



1 lb asparagus
3 TBL unsalted butter
2 TBLS olive oil
2 TBL shallots, diced
1 small onion, chopped
1/4 cup dried nettles (found at any health store if you don't grow & dry your own)
a few sprigs of fresh thyme
1 tsp sugar
5 eggs
1/3 cup cream
1 cup Muenster cheese, grated
1/4 cup herbed goat cheese, crumbled *opt
sea salt & ground pepper to taste




Rinse,roll and cut asparagus into 1 inch pieces. You should end up with 2 cups. Melt 1 TBLS butter and olive in a saute' pan and saute onion, shallots until soft and golden. Add asparagus--sprinkle with sugar, cover and steam cook for 2-3 minutes. Remove the cover and cook until liquid has evaporated. Allow to cool slightly.

Beat together, eggs, cream, dried nettles, thyme, sea salt & ground pepper to taste. Melt and put remaining butter in a two inch high baking dish. Pour in egg mixture and bake in pre-heated 400 degree oven until it just begins to set(about 3 minutes). Remove from oven and arrange asparagus and onions on top of the eggs. Back into the oven, bake another 5 minutes. Remove from oven once more and cover asparagus layer with grated cheese and goat milk crumbles. then bake an additional 10 minutes . When the eggs have puffed and the cheese is lightly browned, this dish is finished. Let it set a few moments before cutting and serving. Enjoy!