Cranberry and Pecan Coated Salmon with Roasted Cauliflower

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Sometimes it is just nice to repeat some of the dish that i posted. One of my favorite recipe is the Pecan and Cranberry Coated Chicken so tonight I decided to use this topping to fix my salmon. Yummy!!

Ingredients for 1 single sized salmon:

  • 2 tbsp of cranberry that you would have previously soaked in 1/4 cup of hot water for rehydrating them,
  • 2 tbsp of pecan,
  • 1 tsp of brown sugar,
  • 1/2 tsp of olive oil,
  • 1/16 tsp of salt,
  • 1/32 tsp of pepper
  1. Place the salmon filet on the deep flexipan or silpat and season the salmon with salt and pepper by sprinkling it lightly. Set aside.
  2. In a small chopper, place 2 tbsp of cranberry, 2tbsp  of pecan, 1 tsp of brown sugar,  1/2 tsp of olive oil, and chop this mixture 1
  3. Coat the salmon with it.
  4. Cook in oven at 400 for 5-6 minutes. Enjoy!!!

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I served Roasted Cauliflower with it. Un vrai Delice;-)

Bon Appetit and Happy Cooking!!!


Don’t you love the Holidays?!?! I love it all, the decorations, the smell of the evergreens in my house, and the cooking. Yes.. with Christmas comes baking. And how exciting is that:-) On Christmas I can cook all sorts of fun cookies and enjoy them or give them out. This past Sunday I offered a class on Baking Goods. Most of the recipes were really easy ones, and only took a few minutes to prepare and bake. The attendants were really happy to go home with new recipes and could not wait to try them at home. We made 6 different types of cookies and treats. Florentines were one of them. You will need:

For the crust: 1 1/2 stick of butter, 3 egg yolks, 3/4 cup of brown sugar, 2 tbsp of orange zest, 1 cup of flour, 1/4 tsp of salt.

For the caramel: 6 tbsp of butter, 1 cup of granulated sugar, 1/3 cup of heavy cream, 1/4 cup of honey, 1 cup of sliced almonds, 1/2 cup of dried cranberry, 1 tbsp of orange zest, 1/2 cup of chocolate ( I used white).

You will need to beat your softened butter with the brown sugar and the zest until it is well blend. Add the eggs and beat again. Add 1 tbsp of vanilla extract and beat some more. Add the flour and the salt and mix well. Empty the content in the deep flexipan and cook in a warm oven of 350 for 12-15 minutes. Meanwhile, in saucepan place the butter, honey, sugar and cook over medium heat for about 5 minutes. It should come to boil and start foaming. Cook until the mixture turns a very pale brown ( and the temperature should be 240 with a candy thermometer). Remove from the oven and add the cranberries, the chocolate and the almonds. Stir well and quickly spread it over the cake. Let it chill and then cut. Et voila!

Bon Appetit and Happy Cooking!!!

Muscovado Coated Salmon stuffed with Cranberry Relish

What to do with cranberries? I had some cranberry left after Thanksgiving and was at loss about to do with them. What do you do when you have left-over cranberries in your fridge? There are lots of things you can make with dried cranberries, but besides chutney, relishes and baked goods, I knew of very few recipes that used fresh cranberries. Well, since I did not want to lose those cranberries, I did just like everyone else. I google- searched cranberry recipes and found the page of Cape Cod Cranberry Grower’s Association. There I found a recipe of a salmon coated with a cranberry ginger mixture and I tried it… yuk, yuk yuk.  So now here is mine. I liked it much better. Not so tart;-)

Ingredients per person: 1 salmon filet cut in half in its thickness, 1 cup of whole cranberries, 1/4 cup of brown sugar, 1 tbsp of grated fresh ginger. 1/2 tsp of butter, Muscovado brown sugar, 1/2 tsp of butter.

In a small saucepan melt the butter and turn the heat it so it will sizzle. Add the fresh ginger and saute them lightlty. Add the fresh cranberries and 1/4 cup of brown sugar( I used Muscovad0). Cook for about 5 minutes at medium temperature until the sugar starts melting. With a potato smasher, press on the cranberries so that the juice will come out. Stir and cook on medium-high for another 5 minutes. Set aside. Warm your oven to 375. Take a silpat and place it on a perforated sheet. Lay your salmon on the silpat. Open the salmon and scoop of few tablespoons of that relish onto the salmon. Close up the salmon. Sprinkle salt, pepper on the filet. Coat the salmon with Muscovado sugar. Bake in oven for 5-8 minutes ( it depends on the way you like your fish). Et voila!

It is perfectly paired with steamed rice au naturel. I hope you will enjoy this recipe as much as I have.

Bon Appetit and Happy Cooking!!!