Breakfast/Brunch

Salmon and Asparagus Quiche

Summary:

This decadent dish combines fresh herbs, eggs and salmon to please the taste buds in the morning.

Ingredients:

Fresh Salmon and Asparagus Quiche with Parmesan

• 1 garlic clove, crushed with the side of a knife
• 1 fresh dill sprig
• Kosher salt
• 1 8-ounce salmon fillet
• 12 ounces asparagus, trimmed and cut into ½ inch diagonal slices
• 1 tablespoon unsalted butter
• ¼ cup minced shallots
• 1 teaspoon minced fresh thyme
• ½ teaspoon grated lemon zest
• Freshly ground black pepper
• 3 large eggs
• 1 cup half-and-half
• 1 9-inch pie shell, baked
• ¼ cup freshly grated Parmigiano-Reggiano cheese

Directions:

• Preheat the oven to 375ºF. Combine 1 inch of water, the garlic, dill and ½ teaspoon salt in a shallow saucepan and bring to a boil. Add the salmon, cover and cook over medium-low heat until cooked through, about 10 minutes. Remove the salmon from the water and let cool. Remove and discard the skin and any bones and flake the salmon. You should have about 1 cup.
• Set a steamer basket over 1 inch of boiling water in a saucepan or deep skillet. Add the asparagus, cover and steam until very tender, about 5 minutes. Remove the steamer basket and let cool.
• Melt the butter in a large skillet over low heat. Add the shallots and cook, stirring, until tender but not browned, about 3 minutes. Remove from the heat and add the salmon, asparagus, thyme, lemon zest, salt to taste and a generous grinding of pepper.
• In a large bowl, whisk the eggs until light. Stir in half-and-half. Spoon the salmon mixture evenly into the pie shell. Sprinkle with the cheese and pour in the egg mixture.
• Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into wedges.
• Recipe from Marie Simmons' The Good Egg

Yield:

6

Baked Eggs on Salmon Hash

Summary:

Baked Eggs on Salmon Hash with Dill and Orange.

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil or vegetable oil
• 1 ¼ pounds all-purpose or new potatoes, cooked, peeled and cut into ¼ inch dice (about 3 cups)
• 1 cup chopped onions
• ¼ cup finely chopped green bell pepper
• ¼ cup finely chopped red bell pepper
• 2 cups skinned, flaked cooked salmon
• 1 tablespoon minced fresh dill, plus small sprigs for garnish
• 1 tablespoon chopped fresh flat-leaf parsely
• 1 garlic clove, minced
• ½ teaspoon grated orange zest
• Kosher salt
• Freshly ground black pepper
• ½ cup sour cream, at room temperature
• 4 large eggs

Directions:

• Heat the butter and oil in a large skillet over medium heat. When hot enough to sizzle a piece of potato, spread the potatoes evenly in the skillet. Cook, without stirring, just until the bottom begins to turn golden, about 3 minutes. Turn the potatoes, sprinkle the onion on top and cook, adjusting the heat to maintain a steady sizzle and stirring occasionally, until the potatoes are browned and the onions are golden, about 5 minutes more.
• Add the bell peppers and cook, stirring, for 2 minutes. Add the salmon, minced dill, parsley, garlic and orange zest. Sprinkle generously with salt and pepper and cook, turning gently with a spatula so as not to break up the salmon too much, just until the salmon is heated through, about 2 minutes.
• Stir the sour cream in a small bowl until smooth. Drizzle over the top of the hash and stir once or twice just to combine. Reduce the heat to medium-low and spread the hash in a fairly even layer. Make 4 evenly spaced slight indentations in the hash with the back of a large spoon. Break the eggs one at a time into a cup and slip an egg into each indentation. Cover and cook until the eggs are cooked to the desired doneness, 3 to 5 minutes.
• Transfer to four plates, using a large spatula to avoid breaking the eggs. Garnish with dill sprigs and serve.

Yield:

4

Broiled Salmon Steaks

Summary:

Broiled Salmon Steaks and Roquefort Tomatoes

Ingredients:

• 4 salmon steaks
• 2 garlic cloves, minced
• 3 flat anchovies
• 2 teaspoons dried oregano
• 4 tablespoons Worcestershire sauce
• 8 tablespoons olive oil, divided
• 4 small tomatoes
• 1 cup cornbread crumbs
• 4 tablespoons crumbled Roquefort cheese

Directions:

• In a small bowl combine the garlic, anchovies, oregano, Worcestershire, and 4 tablespoons olive oil into a sauce, stir and allow to marinate for half an hour. Cut off and discard the top ⅓ of each tomato. With a sharp knife make deep cuts across the inside of the tomato meat, preserving the skin, but cutting so as to open the space slightly. Spoon 1 tablespoon of the sauce over the top of each tomato and set them aside.
• In a blender process the cornbread to a fine crumb, add the cheese and blend briefly to combine.
• In a large skillet heat 4 tablespoons of olive oil over medium-high heat, and saute one side only of the salmon steaks for 5 minutes, pushing them around to avoid sticking. Remove the salmon and scant cooking oil remaining to four individual ovenproof serving dishes, placing each steak, cooked side up, in a separate dish.
• Spoon one tablespoon of the remaining anchovy sauce over the top of each. Place one tomato, open side up, inside the ring of each salmon steak.
• In an oven preheated to 400º F broil the 4 dishes in the upper ⅓ of the oven for 10 minutes, and avoid burning.
• Scatter ¼ of the cornbread and cheese mixture over each steak and tomato (especially on the tomatoes) and return to the broiler for an additional 5 minutes, or until the cheese melts. Center each hot dish on a cool plate for handling and serve.

Recipe from Salmon 123 The Game & Fish Mastery Library SALMON By SGB Tennant, Jr

Yield:

4

Baked Salmon w/Creamy Tapenade

Summary:

Recipe created by Cameshelle Collins, who attends Le Cordon Bleu Dallas, TX

Ingredients:

Cameshelle Collins's Baked Salmon with a Creamy Tapenade Sauce

• Italian Parsley
• Celery
• Red Bell Pepper
• Egg
• Bread Crumbs
• Shallots
• Flour
• Salt
• Pepper
• Fennel Powder
• Herb De Providence
• Fresh Rosemary
• Fresh Salmon

Directions:

Preparation Time: 30 minutes

Slice/dice up 1 lb. fresh salmon, add chopped celery, chopped italian parsley, chopped shallots, fresh rosemary, one egg, 3 tsp of flour, (add\'l four to dust salmon pattie on). Add spices, one tsp of salt, pepper, fennel powder, herb de providence, and salt and pepper. Three cups of med hot peanut oil in pan and lightly fry on each side for 2 mins for salmon pattie to a croquette. Lay on paper towels to dry out.

Yield:

6

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