Tag Archives: salmon

Pretty Salmon

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Filed under deep flexipan, entree, Large round mold, octogonal silpat, Recipe with Demarle Cookware, seafood, stainless steel cookware, What's Up in Cecile's Kitchen

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A few weeks ago my sister-in-law gave me a cookbook entitled the Happy in the Kitchen by Michel Richard. She said that she thought of me when she saw the book for three reasons. The primary reason was because the title of the cook reminded her of my signature ” Bon appetit and Happy cooking” . The second reason she purchased the book was because she noticed that there were silpats and fleximolds on the pictures of the preface. Finally she bought the book because it presented very uncommon but fun ” out of the box'” recipes and thought I could find some inspiration in it. Well she was right:-)
I love cookbooks!!!  But will only buy cookbooks that have beautiful picture and that present challenging out of the box recipes. In my collection I have many books from Stephane glacier, Thomas Keller,  Gordon Ramsey, Alain Ducasse and Christophe Michalak.. fun, fun, fun.

Yesterday in search of an inspiration for our dinner, or for a dessert I lingered over the book that she gave me. There were so many recipes I would have loved to make but settled on the salmon only because I had all the ingredients st home.

Ingredients for 2-4:

  • A bundle of fresh green asparagus ( normal sizes, not too thin, or too large)
  • A thick salmon filet of about 16 inches in length
  • olive oil
  • Salt
  • Pepper

Lemon Beurre Blanc Recipe:

  • the juice of one lemon
  • 1/4 cup of white wine
  • 1/2 cup of heavy cream
  • 1/4-1/2 cup of butter or 1/2 to 1 stick of butter
  • Salt
  • Pepper to taste
  1. Trim the asparagus by breaking the ends.
  2. With a potato peeler, peel all the asparagus.photo 1
  3. Rinse them over running water
  4. Place the asparagus in the large round mold, cover the octogonal silpat and microwave them for 2 minutes.photo 2
  5. Meanwhile, slice the salmon filet in half in its thickness without cutting the edges of the salmon.
  6. Place the asparagus inside the salmon as shown below.
  7. Trim the asparagus ends so that the asparagus flush with the salmon.photo 3
  8. Cut the salmon in 2 or 4 equal portions.photo 4
  9. Place those stuffed filets on the flexipan.
  10. Drizzle oil with the oil spritzer, spritz some olive oil. Season with des salt and pepper and cook in s warm over for 5 minutes.photo 3
  11. Meanwhile, prepare the lemon beurre blanc: in a small saucepan, warm up the white wine, the lemon juice and the cream and bring the mixture to boil.
  12. Cook the mixture until it reduces to about 2 tablespoons.photo 3
  13. Add the butter and whip it in. photo 5
  14. Season with salt and pepper. Add a dash of sugar if you think that the lemon beurre blanc is too sour.
  15. Place the salmon on individual plates and drizzle the sauce over the fish and eat up. Miam, Miam!!!photo

Bon Appetit and Happy Cooking!!!

Blood Orange Olive Oil and Brown Sugar Coated Salmon

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Filed under deep flexipan, entree, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

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School has returned and with it lunches. I don’t really eat sandwiches, probably because I am not used to it (we only ate them for pic nic in France or when we ate ” sur le pouce” ( on the run) comme on dit en Francais. Even today you will seldom see me eat sandwiches because I try to stay away from carbs.

Anyway not eating sandwiches for lunch makes fixing lunches is a tad more complicated. It is a salad, or left-overs.
In order to not worry about my lunches for this week, I thought to fix a  whole salmon filet for dinner on Sunday so that i will have enough  left-overs for a few days… Or so I thought;-)… My son ate most of it leaving only enough for my Monday but I guess that is okay.

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Ingredients for a large salmon filet ( about 6 people):

  • 2 tbsp of blood orange olive oil.
  • 3 tbsp of brown sugar
  • About 2 tbsp of fresh ginger grated
  • 2 tbsp of low-sodium soy sauce
  • Optional 1mango peeled and diced.
  1. Turn the oven to 400.
  2. In a small bowl, mix all the ingredients and set aside.
  3. Place the salmon on deep flexipat that you would have placed on a perforated sheet.photo 1
  4. Season with salt and pepper
  5. Spoon the “rub” over the filet and spread it all over it.photo 2
  6. Place the salmon in the oven and cook for 11 minutes.
  7. Spread the mango over the salmon if you want to use some.photo 1
  8. Place the salmon over individual plates with some roasted asparagus and roasted cauliflower and eat up!!! Yummy!!!!:-)))photo 4

Bon appetit and Happy cooking!!!

Baby Greens with Orange Flavored Salmon and Citrus Dressing

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Filed under entree, Recipe with Demarle Cookware, seafood, What's Up in Cecile's Kitchen

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How is the fish market in your home town? ours is not the best…

If I want fish I have to make 3 decisions:

1. do I want to drive 30 minutes to go to a fish camp and get fresh fish?

2. Do I want to pay overprice for a small piece of fish at the local market?

3. or do i want to buy a whole filet at the local Costco and eat days in and out of that fish?

Well the answer is often the latter, because I rather save some money and eat good quality fish. The fish at Costco is always fresh and top quality. And NO, I do not own any stock in this store;-) I just did my homework and know where to get good quality food for a good price…

The problem of course is that a whole filet is a bit much for me and my child. So what do i do? Well I often end up fixing the whole filet and eat it for lunch.

Sometimes i make sandwiches and dress my salmon with fresh tomatoes and  aoili. Sometimes I just make a salad and top my salad with my salmon. Yummy:-)

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This is what I did a few days ago:

Ingredients for 2 :

  • 8 oz. of orange flavored salmon (that I baked in the oven)
  • 1 bag of baby greensphoto 5
  • 2 tbsp of balsamic vinegar
  • 3 tbsp of blood-orange olive oil
  • 1/16 tsp of salt
  • 1/32 tsp of pepper
  • 2 tbsp of almond slices
  • 2 tbsp. of Chow Mein Noodles
  • Optional Mandarin slices, or fresh orange slices
  1. In a large bowl, mix the vinegar, salt, pepper and orange olive oil.
  2. Add the baby greens, the almond and the chow mein noodles and toss well.
  3. Place the salad on individual plates.
  4. Lay a few mandarin or orange slices on top the salad and add the salmon.
  5. photo 4

ET voila!!! Simple but delicious;-)

Bon Appetit and Happy Cooking!!!

Pan Seared Salmon with Orange Flavored Olive Oil

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Filed under Eating experiences, entree, Recipe with Demarle Cookware, seafood, silpat, stainless steel cookware, What's Up in Cecile's Kitchen

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If you were to ask me what i wanted to eat for dinner, the answer would most likely be fish, fish, or scallops. I love fish. I like it best grilled, roasted or pan-seared. I like any fish medium rare so that they are still moist, and flaky. My most favorite fish are tuna, salmon, and mahi mahi…

The reason I think that i love those fish, is that they are very mild when they are fresh. They do not have a fishy odor and almost do not taste “fishy”. And they need very little prep to taste great.

Because I had just brought an orange-flavored olive oil from convention, i was dying to try it and thought that it would marry well with the salmon I had in my fridge, and grapefruit in my kitchen so here it was i came up with for my dinner last night. Very easy, very yummy and so healthy!!!!

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Ingredients for 2-4:

The grilled Salmon:

  • 1 large salmon filet of about 2 lbs
  • 2 tsp of orange- flavored olive oil
  • salt
  • pepper

The Grapefruit Salsa:

  • 1 grapefruit peeled
  • 1 tsbp of the grapefruit zest
  • 1 tsp of orange flavored olive oilphoto 1
  • 1/16 tsp of salt
  • 1/4 cup of purple onion chopped thinly
  • optional 1/16 tsp of red pepper flakes
  1. With the Demarle grater, zest the grapefruit, collect about 1 tbsp of the zest and place it into a small bowl.
  2. Then peel the grapefruit, remove the meat of the fruit from the grapefruit quarters, chop it and place it in a small bowl.
  3. Add the diced red onion, salt, pepper, olive oil, optional red pepper flakes and mix well. Set aside.
  4. Place the large frying pan on the stove and turn the heat to medium-high. When the pan is hot, add 1 tsp of olive oil.
  5. When the oil is starting to get warm ( it will start sizzling), add the salmon filet.photo 3
  6. Cook it for 2 minutes. Then with a polyamide spatula, flip the salmon on its other side and cook for another 2 minutes  ( or more if you like your salmon cooked well).
  7. Drizzle 1 tsp of orange-flavored olive oil on top of the grilled salmon, sprinkle some sea salt and pepper,  and divide the salmon individually by the numbers of your guests.
  8. Spoon some of the salsa over the salmon and enjoy! I did!!

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IF YOU RATHER BAKE YOUR SALMON, PLACE THE SALMON ON A SILPAT AND COOK IT IN THE OVEN FOR 8 MINUTES AT 400. 

Bon Appetit and Happy Cooking!!!

Cranberry and Pecan Coated Salmon with Roasted Cauliflower

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Filed under deep flexipan, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

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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 well.photo 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!!!

Teriyaki Salmon

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Filed under deep flexipan, entree, Large round mold, octogonal silpat, Recipe with Demarle Cookware, seafood, silpat, What's Up in Cecile's Kitchen

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Last week I made some teriyaki chicken, one of my children new favorite and because I had some left-overs teriyaki sauce, i used it to make teriyaki salmon this evening. Yum;-)

Ingredients for 2:

  • 2 salmon filet
  • 4 tbsp of teriyaki sauce ( sauce below)

Ingredients for the teriyaki sauce:

  • 1 tbsp of cornstarch,
  • 1 tbsp of water,
  • 1/2 cup of white sugar (or 1/2 cup of honey or even agave syrup),
  • 1/2 cup of low sodium soy sauce,
  • 1/4 cup of cider vinegar,
  • 2 tablespoon of toasted sesame oil,
  • 2 cloves of garlic minced,
  • 2-3 tablespoons of fresh ginger,
  • 1/4 black pepper,
  • 1 tbsp of white sesame seeds optional,
  • 1 tbsp of black sesame seeds optional 
  1. In a small saucepan, combine all ingredients and stir.
  2. Bring the mixture to boil.
  3. Turn the heat down and cook stirring frequently until the sauce thickens.
  4. Let the sauce cool before using it.

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I did not have time to marinade the filet before baking it, but it tasted great without it. I am certain however that marinading the salmon would improve the taste.

  1. Turn the oven to 400.
  2. Place the salmon filet on a silpat that you would have previously placed on a medium perforated sheet.
  3. Pour the teriyaki sauce over the salmon and baste it with a pastry brush.
  4. Cook it in the oven for 5-7 minutes.photo
  5. Serve with some coconut rice, and roasted Brocoli and Cauliflower. Et Voila.photoBon Appetit and Happy Cooking!!!

Mexican Chili and Muscavado Brown Sugar Coated Salmon

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Filed under entree, Recipe with Demarle Cookware, seafood, silpat, What's Up in Cecile's Kitchen

photoPlease pardon my long absence, but life gets busy at times, and it is difficult to do all that you want unless being sleep deprived. The recipes have been piling up in my dashboard, but I have yet to find time to edit them.

Well, today I thought i would share with you a very quick recipe that I ate a few days ago. I had some fruit left-over and wanted to find something a bit spicy to counterpart the sweetness of the fruit. The combination is somewhat interesting, but still wonderful. Try if you dare;-)

Ingredients for 2:

  • 1 salmon filet
  • 1 tsp of Muscavado brown sugar
  • 1/2- 1/4 tsp of Mexican Chili seasoning
  • salt and pepper
  • 1 kiwi
  • 1 slice of pineapple
  1. Place the salmon of a small or medium silpat. Season with salt and pepper.
  2. In a small bowl, mix the muscovado brown sugar and the Mexican Chili Pepper and stir well.
  3. Coat the salmon with the mixture.
  4. Cook in the oven at 400 for 5-7 minutes. ( I like my salmon still flaky and moist). You may need to cook a bit longer.
  5. While the salmon is cooking, dice 1 kiwi and chop the pineapple slice in small cubes. Mix the two together.
  6. When the salmon is cooked, place it on a plate and spoon the fruit mixture over it. YUMMY and so HEALTHY!!!

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Bon Appetit and Happy Cooking!!!

Raspberry Chipotle And Almond Coated Salmon

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Filed under entree, seafood, What's Up in Cecile's Kitchen

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You should see my fridge, or my fridges.  There are so many jars of various sauces, or jelly that it is hard to find room to place any food in there;-) or my left-overs. Well this evening, I wanted to cook a piece of salmon  and since i did not want to use any of my old recipes, I searched for something I could use to coat the salmon. And eureka I found the raspberry chipotle sauce.

Ingredients for 2:

  • 1 salmon filet of about 1 lb.
  • 3 tbsp of raspberry sauce
  • 3 tbsp of almond slivers
  • salt and pepper

Place the salmon on the silpat or the flexipat that you would have previously placed on a perforated sheet. Saeason the salmon with salt and pepper. Then place the raspberry chipotle sauce and the almond in a small chopper and pulse to chop and make a coarse paste.

With a spatula, spread this paste all over the salmon. And cook the salmon for 6-9 minutes or until it is cooked to your liking (i like mine medium rare).

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I served the salmon with steamed corn and roasted green beans.

Bon Appetit and Happy Cooking!!!

Salmon in Bourbon and Soy Sauce

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Filed under entree, seafood, What's Up in Cecile's Kitchen

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Well I guess it was about time that I post a salmon recipe. I have been hearing from many of you that you have used and overused some of my recipes and are ready for new ones. This one is very easy and only uses ingredients that you have in your pantry i am sure;-)

Ingredients for 2:

  • 1/4 tbsp of bourbon
  • 1/4 tbsp of soy sauce
  • 1/4 tbs of dark brown sugar
  • salt
  • pepper
  • salmon for 2

In a small saucepan, mix together the first 3 ingredients, and bring the mixture to boil. Let it simmer for a few minutes until it reduces and becomes thicker.

If you have time, try to marinade the salmon for a few minutes. But if you do not have time, then place the salmon on a silpat or a flexipat and with a pastry brush, brush the salmon with the sauce. Cook the salmon for 5-7 minutes for a small filet or 13-15 for a large one. I like my salmon medium-rare.

You can  use half of the sauce to marinade the salmon for a few hours or only for a few minutes ( 30 minutes), or use it right away as I did this evening. 

When serving, place the salmon on individual plates. Drizzle some of the sauce over the fish.

I served the salmon with steamed brocoli slaw and basil mashed potatoes.

Quick and yummy!!!

Bon Appetit and Happy Cooking!!!

Ginger Marmalade Flavored Salmon with Coconut Rice

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Filed under entree, Large round mold, octogonal silpat, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

It is not very often that my children will suggest something for me to cook. But when it happens, I oblige to do what they ask. Today Lisa’s request was coconut rice. I had posted a recipe of coconut rice a year ago but thought I would share it again because it is so simple.
Ingredients for 4 people:

  • 2 cups of Jasmati rice,
  • 1 1/2 cup of coconut milk,
  • 1 1/2 cup of broth, 1 tsp of salt.
  1. Place all the following ingredients in the round mold.
  2. Place the octogonal silpat to cover it and microwave for 15 minutes.

At half time, remove the top and with a fork fluff up the rice and see if you need to add more liquid. Some rice may need a little more than other ( you may add up to 1 cup). 

3. Continue cooking the rice.

4. Fluff the rice up with a fork and serve. Et voila!!!


To accompany it, I fix a salmon with a ginger marmalade. I wanted fish and was looking for somewhat of an Asian flavor to add to my fish. I did not want soy or ginger. As I was looking in my pantry I saw this ginger marmalade I had bought a few weeks ago, and thought of brushing my fish with it.

So there it is:
Ingredients for 2: 1 salmon filet of about 1lb, 2 tbsp of ginger marmalade, salt and pepper.

Place the salmon on a silpat or flexipan and drop 1/2 tbsp of the ginger marmalade on the salmon. With a pastry brush, brush the salmon with the marmalade. Then sprinkle the salmon with salt and pepper and cook the fish in the oven for 5-7 minutes ( I like my fish medium rare..) in a warm oven of 400.


To serve, place the coconut rice on the plate, place the salmon atop. You may add more ginger marmalade on the side of the fish, but I did not. I also added a brocoli souffle ( recipe to follow) to my plate. Yummy!!! C’est tout!!!

Bon Appetit and Happy Cooking!!!