Raspberry Chipotle And Almond Coated Salmon


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).


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

Bon Appetit and Happy Cooking!!!

Salmon in Bourbon and Soy Sauce


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

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!!!

Salmon Ceviche

Ceviche and tartare are a bit similar in that they are dishes of raw meat or fish. The main difference between tartare and ceviche is that in ceviche, the raw meat or fish is cooked in citrus juice. However the difference is, both are wonderful for the hot summer days because they are easy recipes that require no cooking time, very few ingredients, and that are very very healthy.

Ceviche and tartare are even more to me than a simple healthy recipe, they just make me happy inside and out. They probably do because they are made of only the best and the freshest ingredients. And even though they are very very healthy, they taste divine to my palate, and satisfy my hunger or my cravings for anything else. They are the perfect comfort food for me.

Tartare and Ceviche have found their common place on French menu. Here in the USA, however, they are almost nonexistent, unless you go to more urban cities. I love ceviche and tartare but do not fix them often as it is difficult to buy small filet of fish. I had been cravings to eat ceviches, but never found the time to prepare it until this evening.

Recipe for 3-4: 1 filet of salmon of about 12 oz., 250 gr. or about 9 oz of smoked salmon, 1 lime, 1 inch of fresh ginger, 1/3 of a long european cucumber, 2 tbsp of olive oil, sea salt, pepper, 2 tbsp of shaved red onion.

Remove the skin from the salmon and trim the salmon of any nerves, and darker parts. Cut the salmon in 1/2 inches strips, and then cut the strips into tiny squares. Chop the smoked salmon. Place both the diced salmon and the chopped smoked salmon in a large bowl. Peel, shave and chop the cucumber very thinly and place it with the salmon. Zest the lime, press the juice of the lime and empty both into the bowl with the salmon. Peel the ginger and grind it into the salmon also. Add the shaved red onion, 2 tbsp of olive oil, a dash of salt and pepper and stir so that all the ingredients are well- blended. Taste to see if more salt and pepper need to be added. Place the mixture into the fridge and let it rest for 30 minutes to an hour.

Serve as it, or with cucumber slices. C’est tout!!!

Bon Appetit and Happy Cooking!!!

Asian Salmon atop Fresh Summer Vegetables

When you go to the store, you always see salmon marinated in dark sauces: bourbon, teriyaki.. I guess I could have done the same but I thought why not use all those sauces I have in my fridge so here it is.

Ingredients for 4 : 2 filets of salmon, 4 tbps of light soy sauce, 4 tsp of mirim, 4 tsp of oyster sauce, 4 tsp of hoisin sauce, 4 tsp of fish sauce, 4 tsp of old fashioned mustard with grain.

Mix all the ingredients mentioned above and mix well. Place the salmon filets in a ziploc bag. Empty the mixture atop the salmon. Close the bag. Shake the bag well so that the mixture will coat the salmon and let the salmon marinade for 30 minutes and up to 2 hours.

Remove the salmon filets from the bag and place them on top of a silpat that you would have previously placed on top of a perforated sheet. Cook in a warm oven for 7-9 minutes at 400.

I serve the salmon a top of the summer vegetable mix. I had previously seasoned the corn mixture with 1-2 tbsp of soy sauce. C’est tout!!!

Bon Appetit and Happy Cooking!!!

Gorgonzola and Pecan Crusted Salmon

It was a bit late when I got home last night after one of my cooking class, but since I had not eaten I was starving. I did not really have time to think about what I really wanted to eat.. I just used what I had on hand: salmon, gorgonzola and pecan.

For the cooking class we had made gorgonzola, pecan and apricot tartlets and this made me think that that mixture would probably good as the topping of my salmon.

Ingredients for 3 people: 1 small filet of salmon, 1/3 cup of gorgonzola, 1/3 cup of pecan, 1 tbsp of maple, salt and pepper.

In small chopper, chop the nuts very tiny and set aside. Grind the gorgonzola cheese on a cheese grater. Mix the two ingredients and add 1 tbsp of maple ( it takes some of the bitterness and the bite out of the cheese), and mix well.

Place the salmon on a silpat and coat the salmon with that gorgonzola mixture. Cook in the oven at 375 for 8-10 minutes. Et voila! Serve with fresh grillled vegetables.

Bon Appetit and Happy Cooking!!!

Salmon Filet with Onion Compote

This week-end I hosted a cooking class and we fixed several yummy fares. Salmon was on the menu. Since I had some uncooked salmon left over, I chose to fix that for dinner on Sunday night. I had been reading that cookbook about Papillottes called ” Papillottes et Bricks” de Frederic Berque, and find a recipe that I tweaked a bit. Here is mine:

Ingredients: 2 salmon filets, 1 purple onion chopped, 1 tsp of olive oil, salt and pepper, 1 tbsp of honey.

In a small saucepan, warm the olive oil. When the olive oil is warm, add the chopped onion and cook at medium-low heat until it becomes a dark golden color and is caramelizing. Add 1 tbsp of honey and stir. Lay the salmon filet on the silpat and sprinkle a bit of salt and pepper. Spoon the onion compote on top of the salmon and cook in the warm oven at 375 for 5-8 minutes ( 5 for medium-rare, and 8 for done). I served my salmon with summer roasted vegetables. Dinner was ready in 8 minutes, can’t beat that, and it was yummy;-) Et voila!

Bon Appetit and Happy Cooking!!!