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!!!

Salmon stuffed with Mushroom Duxelles


One of my favorite place to eat is Cypress in Charleston. They have amazing dishes!!! My favorite there is Salmon Napoleon. It is a filet of salmon sliced thinly and stuffed with a mushroom concoction and topped with filo pastry. It is so fine and delicate … a real treat. It is so good, in fact, that everytime we go to Charleston ( not enough), we always have dinner there and I always order that dish afraid to be disappointed by something else I may order. I have been wondering how to make this dish ever since I tried it a few years back… and kept trying to duplicate it without much luck… until last week. Yes, last week as I was making the Duxelles for the Beef Wellington, I thought that may well be the secret stuffing of that amazing dish and so I tried….After trying, I must say that I was quite happy with my discovery.. It was almost as good as Cypress. Yeah!!!!

Ingredients for 2 people: 2 shallots chopped thinly, 1 box of fresh mushrooms, 2 tablespoons of parsley chopped, 1 tbsp of truffle oil, 4 tsbp of butter, salt and pepper, 1/2 cup of white wine, 3 sheets of phyllo dough thawed.

In a large frying pan warm up 1 tablespoon of truffle oil and 2 tbsp of butter. When the oil and butter are sizzling, add the chopped shallots and sweat them for a few minutes. Place the sauteed shallots in a food processor, add the sliced mushrooms and the parsley and chop until you have a paste-like mixture. Melt another 2 tbsp of butter in the frying pan and when the butter is sizzling, add that mushroom paste to the frying pan  and cook at a low-medium temperature. Constantly stir that mixture while it is cooking until the moisture from the mushroom mixture is drying out.Add 1/2 cup of white wine and cook until the wine has evaporated. Season with salt, and pepper.

Slice each salmon filet in three layers. Scoop the mixture on one layer, top it with a layer of salmon.  Repeat again and finish with a layer of Duxelles. Take three sheets of phyllo dough and cut two rectangles the size of the salmon filet. Place each rectangle on each salmon filet. With a pastry brush, brush a little bit of olive oil on the phyllo layers. Season with salt and pepper. Cook in a warm oven at 375 for 10-15 minutes. I cooked my salmon for 10 minutes because I like my salmon medium rare. I serve my salmon filet with grilled summer vegetables. Yum!!!!

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!!!

Muscovado Glazed Salmon with Red Pepper and Ancho chili Jam over a Bed of Fresh Corn


This afternoon I went to the fresh market to get almonds. I like to snack on almonds, and they are just so good at the fresh market! So since I was already there, guess what I did… browse in search of dinner ideas. I have been dreaming of this fish recipe in a broth of red sweet tea, so I have been searching for ideas to coat my fish, and for vegetables to accompany that fish;-)

So this is how I came about the two items I used for my recipe this evening:

Muscovado brown sugar ( it is a brown sugar from the Mauritian Islands. It is sweet, but not so sweet. Its particularlity is that it tastes like coffee and ginger at the same time.) What a great idea for glazing fish?!?!.

And Red Bell Pepper and Ancho Chili Jam.

Ingredients for 3: 3 salmon filets, 3 tsp of muscovado brown sugar, pepper to taste. 3 tsp of Red Bell Pepper And Ancho Chili Jam.

Turn the oven to 350. Place the salmon on a silpat or on the deep silpat. Dust pepper all over the top of the salmon. Cover muscovado sugar all over the fish and place in the warm oven. Cook for 5-7 minutes.

While the salmon is cooking, place the corn in the large round mold, cover the mold with the octogonal silpat and cook in microwave for 5 minutes. Set aside.

In a medium size frying pan, melt 1 tbsp of butter and saute the onion until it becomes golden and soft. Add the corn and saute for 5 minutes. Season with salt and pepper.

To serve, Place the corn on the plate and place the salmon filet over the corn. Add 1 tsp of the pepper jam atop the salmon. Devour….

Bon Appetit and Happy Cooking!!!

Pecan Crusted Salmon with Brown Sugar and Miel de Maguey Reduction


Salmon is a great fish. It is so mild that it will take on any flavor you add to it. It is excellent grilled “au naturel”, sauteed, or even baked. I eat a lot of it because I love fish, and salmon is fairly easy to prepare unlike many other fish. Tonight I wanted to try out something that has been twirling in my head for a few days…Honey Pecan Crusted Salmon with Brown Sugar and Miel de Aguave Reduction. And here it is:

Ingredients for 2:

  • 1 lb salmon filet,
  • 1/2 cup of pecan chopped really small,
  • 1 tbsp of honey,
  • salt and pepper to taste,

Ingredients for the Miel de Maguey Sauce: 

  • 1 cup of heavy cream,
  • 1 tbsp of brown sugar, 1 tbsp of butter,
  • 3 tbsp of Miel de Maguey,
  • sea salt and pepper to taste.

1. In a bowl, place the chopped pecans, add the melted honey and stir to coat the pecans. 2. Place the salmon on a silpat.

3. Season lightly the salmon with pepper and sea salt.

4. Coat the salmon with the pecan/ honey mixture.

4. Bake in a warm oven at 400 for 7 minutes. You may need more if you like your salmon medium well ( i like mine medium rare).

5. While the salmon is baking, in a small saucepan, melt 1 tbsp of butter.

6. When the butter is sizzling, add 1 cup of heavy cream, 1 tbsp of brown sugar, 3 tbsp of Miel de Maguey.

7. Bring to boil and let it simmer until it has reduced to its third.

8. To serve, place 1- 2 Tbsp of the sauce on the plate and lay the filet over the fish. Enjoy!!!

Bon Appetit and Happy Cooking!!!

Lemon Pepper and Honey Glazed Salmon with Peach Salsa


Please pardon me if I bore you with my seafood entries, or yet my salmon recipes. Salmon, you must have noticed is a favorite fish of mine. I probably like it because it is very mild in taste. The meat melts in your mouth if cooked perfectly, and it accompanies any seasonings or garnishes. Well since I had purchased a whole basket of fresh peaches at the beginning of the week and did not want them to go to waste, I thought it would be kind of nice to have a peach salsa to accompany my salmon tonight.

Ingredients: 1/2 of a small purple onion diced very very thinly, 1/2 of a green, 1/2 of a red, and 1/2 of a yellow bell pepper also died very thinly, 2 peaches peeled and diced very thinly too, 2 tbsp of chopped mint, 1/4  tsp of lemon pepper salt, 1 tbsp of honey. 1 salmon filet, honey, lemon pepper, and salt to taste.


Turn your oven to 350. While the oven is warming up, prepare the salsa. In a large bowl, place all the diced vegetables, the diced peaches, mint, 1/4 tsp of lemon pepper and mix well. Add 1 tbsp of honey and stir again. You may add some salt, but I thought it tasted fine as it. If you wanted to spice up the salsa, you could add a few drops of tabasco sauce and add 1 tsp of red pepper flakes, but I don’t care for spicy food so did not..Set aside.

Place your salmon on a silpat. Drizzle 1 tbsp of honey on it, and spray it with a baking brush. Sprinkle lemon pepper and sea salt all over the salmon and bake for 8 minutes or less depending on the size of your fish. ( for an individual piece, you may need to cook it for 5 minutes, and 15 minutes for 8-10 people).

To serve, place salsa over the salmon et voila!!!

Bon Appetit and Happy Cooking!!!

A New Trend: Ceviche…



Ceviche has been around in France for many years, but I just started noticing this new dish on menus here in the USA this summer. Ceviche is actually a dish from Peru. As described in Wikipedia, “Ceviche (also spelled cebiche or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added. The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. Other coastal societies such as the Polynesian islands of the south Pacific are also attributed the invention of the plate. The Spanish, who brought from Europe citrus fruits such as lime,could have also originated the plate with roots in Moorish cuisine. However, the most likely origin of the plate lies in the area of present-day Peru”.

In France it is particularly popular in the summer as it requires no cooking and is a very tasty yet very light appetizer. Ceviche can be made with any fish, and seafood but the most common one are made with salmon and white fish.

Today I will propose you a ceviche of salmon:

You will need for 4 people: 1 lb of fresh salmon, 2 tbsp of fresh shallots, 1/4 cup of finely chopped jalapeno pepper ( not necessary), 1/2 cup of cilantro, 1/4 cup of freshly squeezed lime juice, 3/4 tsp of sea salt, 1 tsp of pepper, 6 tbsp of olive oil.

Place the salmon in a chopper and chop coarsely. Add all the ingredients above to the salmon, and let it rest for 2 to 4 hours in the fridge. To serve, spoon the salmon mixture in individual plates or bowls. Serve with chips, or belgium endives or by itself. Yummy!!!

Bon Appetit and Happy Cooking !!!