Showing category "Salmon" (Show all posts)

Maple Glazed Salmon

Posted by Penny Moline on Friday, June 25, 2021, In : Salmon 
1 t paprika
1/2 t chili powder
1/2 t ground ancho chili powder
1/4 t ground cumin
1/4 t brown sugar
1 t kosher salt
4 (6 ounce) salmon fillets
cooking spry
2 T maple syrup
Combine first 6 ingredients.  rub over salmon fillets.  Sautee, grill,  bake or broil. brush fish with maple syrup and serve. 
Continue reading ...
 

salmon piccata

Posted by Penny Moline on Wednesday, April 28, 2021, In : Salmon 
24 OUNCES SKINLESS SALMON FILETS
SALT AND PEPPER TO TASTE
1/4 CUP FLOUR
2 T BUTTER
1 T VEGETABLE OIL
2 CLOVES GARLIC MINCED
1/3 CUP DRY WHITE WINE EXTRA STOCK
1 CUP CHICKEN STOCK
1 t CORNSTARCH
3 T FRESH LEMON JUICE
2-4 T CHOPPED FRESH PARSLEY TO SERVE
LEMON SLICES FOR GARNISH

SEASON SALMON WITH SALT AND PEPPER.  DREDGE IN FLOUR TO EVENLY COAT.
MELT 1 T BUTTER IN SKILLET.  ADD OIL
SEAR SALMON FOR 4 MINUTES ON EACH SIDE. SET ASIDE (KEEPING SALMON WARM)
MELT REMAINING BUTTER IN PAN.  SAUTE GARLIC ADD WINE SCR...
Continue reading ...
 

CREAMY SALMON PICCATA

Posted by Penny Moline on Wednesday, May 22, 2019, In : Salmon 








SALMON FILLETS 4 EACH
dry off the salmon and season both sides with salt and pepper.  Dredge in flour to evenly coat, shake off the excess
SEAR THE SALMON IN BUTTER AND OLIVE OIL MIXTURE AS NEEDED
TRANSFER TO A PLATE AND KEEP WARM

ADD ADDITIONAL BUTTER IF NEEDED TO YOUR SKILLET


GARLIC CLOVES, MINCED TO TASTE
OPTIONAL DRY WHITE WINE ( a splash, but remember to take it off the heat to add to your butter and garlic at home so you don't cause a fire in your house)
CHICKEN STOCK 1 CUP
HEAVY CREAM 1/2 CUP ...
Continue reading ...
 

Lavender salmon

Posted by Penny Moline on Tuesday, November 15, 2011, In : Salmon 
4 tablespoons butter
6 tablespoons honey
1 tablespoon lavender, crushed with a mortar and pestle
1/4 cup white wine
1 tablespoon lemon juice

Place all ingredients in sauce pan over moderate heat, reduce by 1/3 to create a sauce.  When cooled slightly brush on a salmon filet.

Grill or bake until done
Continue reading ...
 

Dijon Salmon Fillet Special enough for entertaining!

Posted by Penny Moline on Saturday, September 19, 2009, In : Salmon 
4 salmon fillets about 6 ounces each
1/4 cup lemon juice
3 Tablespoon olive oil
1 or 2 fresh lemons plus 1 for garnish
1 bunch spinach leaves
1 bunch dill 3/4 of it chopped and 1/4 not chopped for garnish
1/4 cup mayonnaise
1 Tablespoon Dijon mustard
1/2 t Worcestershire sauce
1/2 t salt
1/2 t pepper
1 egg white whipped stiff

Marinate the salmon in lemon juice and oil for 1/2 hour.  Do not marinate any longer as the lemon juice will cook the salmon.
In a pan over medium heat cook spinach until soft drain ...
Continue reading ...
 
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Showing category "Salmon" (Show all posts)

Maple Glazed Salmon

Posted by Penny Moline on Friday, June 25, 2021, In : Salmon 
1 t paprika
1/2 t chili powder
1/2 t ground ancho chili powder
1/4 t ground cumin
1/4 t brown sugar
1 t kosher salt
4 (6 ounce) salmon fillets
cooking spry
2 T maple syrup
Combine first 6 ingredients.  rub over salmon fillets.  Sautee, grill,  bake or broil. brush fish with maple syrup and serve. 
Continue reading ...
 

salmon piccata

Posted by Penny Moline on Wednesday, April 28, 2021, In : Salmon 
24 OUNCES SKINLESS SALMON FILETS
SALT AND PEPPER TO TASTE
1/4 CUP FLOUR
2 T BUTTER
1 T VEGETABLE OIL
2 CLOVES GARLIC MINCED
1/3 CUP DRY WHITE WINE EXTRA STOCK
1 CUP CHICKEN STOCK
1 t CORNSTARCH
3 T FRESH LEMON JUICE
2-4 T CHOPPED FRESH PARSLEY TO SERVE
LEMON SLICES FOR GARNISH

SEASON SALMON WITH SALT AND PEPPER.  DREDGE IN FLOUR TO EVENLY COAT.
MELT 1 T BUTTER IN SKILLET.  ADD OIL
SEAR SALMON FOR 4 MINUTES ON EACH SIDE. SET ASIDE (KEEPING SALMON WARM)
MELT REMAINING BUTTER IN PAN.  SAUTE GARLIC ADD WINE SCR...
Continue reading ...
 

CREAMY SALMON PICCATA

Posted by Penny Moline on Wednesday, May 22, 2019, In : Salmon 








SALMON FILLETS 4 EACH
dry off the salmon and season both sides with salt and pepper.  Dredge in flour to evenly coat, shake off the excess
SEAR THE SALMON IN BUTTER AND OLIVE OIL MIXTURE AS NEEDED
TRANSFER TO A PLATE AND KEEP WARM

ADD ADDITIONAL BUTTER IF NEEDED TO YOUR SKILLET


GARLIC CLOVES, MINCED TO TASTE
OPTIONAL DRY WHITE WINE ( a splash, but remember to take it off the heat to add to your butter and garlic at home so you don't cause a fire in your house)
CHICKEN STOCK 1 CUP
HEAVY CREAM 1/2 CUP ...
Continue reading ...
 

Lavender salmon

Posted by Penny Moline on Tuesday, November 15, 2011, In : Salmon 
4 tablespoons butter
6 tablespoons honey
1 tablespoon lavender, crushed with a mortar and pestle
1/4 cup white wine
1 tablespoon lemon juice

Place all ingredients in sauce pan over moderate heat, reduce by 1/3 to create a sauce.  When cooled slightly brush on a salmon filet.

Grill or bake until done
Continue reading ...
 

Dijon Salmon Fillet Special enough for entertaining!

Posted by Penny Moline on Saturday, September 19, 2009, In : Salmon 
4 salmon fillets about 6 ounces each
1/4 cup lemon juice
3 Tablespoon olive oil
1 or 2 fresh lemons plus 1 for garnish
1 bunch spinach leaves
1 bunch dill 3/4 of it chopped and 1/4 not chopped for garnish
1/4 cup mayonnaise
1 Tablespoon Dijon mustard
1/2 t Worcestershire sauce
1/2 t salt
1/2 t pepper
1 egg white whipped stiff

Marinate the salmon in lemon juice and oil for 1/2 hour.  Do not marinate any longer as the lemon juice will cook the salmon.
In a pan over medium heat cook spinach until soft drain ...
Continue reading ...
 
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Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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