Category Archives: Recipes

Pan-Fried Salmon in a Creamy Herb Sauce Recipe

Who doesn’t love salmon? Well, I guess people with allergies, or those that don’t like fish in general. But salmon’s pretty awesome. What I have here is a recipe that was originally for cod, but brilliantly adapted by one of my colleagues, and yours truly, for salmon.

The gist of the recipe is pan-friend salmon chunks in a creamy sauce with salted herbs. Ok, I know what you’re thinking: “Creamy and salty! Oh my God, he’s discovered the secret to ultimate flavor!” And you would be mostly right. Except that this really is quite good, and not nearly as greasy nor salty as the name would imply.

Start with about 600 grams – a pound and a half, more or less – of nice, fresh salmon fillet, from which you’ll remove the skin. I’m really bad at this and tend to butcher the fillet, so no pictures of that. Cut the salmon in cubes about an inch a side.

Cutting the Salmon

I then prepared a mix of white flour, cayenne pepper and curcuma – for color. The mix was mostly flour, but took on a very slight red and gold tint from the other ingredients. I then rolled the pieces of salmon fillet in the flour mix, individually so as not to bruise them any more than needed.

Salmon in Flour

In an anti-adhesive pan, I melted a good-sized nugget of butter, maybe about one big heaping tablespoon, and added some olive oil. I then turned up the heat just short of “MAX”.

I carefully deposited the pieces of salmon, now nicely coated with the flour mix, in the burning hot oil and butter.Butter and Oil

I say carefully, both for the salmon, which I did not want to break apart, as well as for my fingers, who react predictably to contact with burning oil.

That being said, salmon is a lot sturdier than cod when fried, and should not fall apart too much. Once the fish was cooked on one side, I carefully (again) turned over the salmon so that the other side could comfortably bathe in hot butter and oil.

Salmon starting to FryOnce the salmon was outwardly cooked more or less evenly, I added one tablespoon of one of my favorite condiments, Les Herbes Salées du Bas du Fleuve, which translates as “Salted Herbs from the lower River”.

Les Herbes Salees du Bas du Fleuve

Les Herbes Salées du Bas du Fleuve

The “lower river” pertains to a region on the St-Lawrence river, not actual water herbs. It’s a mix of parsley, carrots, and lots of other things, and it’s really, really salty. So don’t put too much. I ended up with this:

FRIED_SALMON_WITH_HERBS

Now, this is good enough to be eaten as is. But I got the recipe from one of my colleagues, who is French, and never, ever misses an occasion to drown food with cream. He actually recommended that I use 45% cream, but that’s too much, even for me. I added maybe a quarter-cup of cream, and kept the heat on high for a few minutes, until the cream started to boil.

SALMON_WITH_CREAM

I I served the pan-fried salmon over a bed of rice, with probably some sort of vegetable on the side, I don’t remember that part! This is a really delicious recipe, easy and quick to make. It’s not exactly ‘light’, so it shouldn’t be an every day thing. Here are the ingredients you’ll need to make this. Bear in mind that all quantities are approximate. Look at the pictures and use your cooking common sense.

Bon appétit!

PAN_FRIED_SALMON_WITH_HERBS_AND_CREAM

Ingredients:

  • 600 grams of salmon (1 ½ pounds)
  • Butter
  • Olive Oil
  • Cream (15% or more)
  • Flour
  • Curcuma (a pinch)
  • Cayenne (a smaller pinch)
  • Herbes Salées du Bas du Fleuve (or equivalent)

Serve on rice.

Author’s Note: This is a reprint from the recipe I’d published a few years ago on a food website I owned. I haven’t changed a word. What has changed, however, is that I try not to eat greasy food like that too often. My doctor frowns upon it.

Oven-Baked BBQ Pork Back Ribs: Quick Recipe

For some reason, cooking ribs has always been one of my fears. Maybe it’s because I managed, with the help of alcohol, to ruin a fantastic rack of ribs that had been smoking for 6 hours… or perhaps, just perhaps, my expectations have been driven too high by the restaurant industry, particularly Baton Rouge… In any case, a few months back I had purchased a bunch of back ribs at Costco, since they were unusually cheap, $14 a pack instead of the usual $22-25. I froze them using my trusty Foodsaver, which I also bought at Costco.

Just before I get to the recipe, I’ll just point out the fact that I had bought these ribs in February, and I’m now eating them at the end of October. The vaccuum-pack afforded by the Foodsaver really made a difference, as they were as fresh as the day I bought them. Maybe better.

In any case, I decided to follow the advice of one of my colleagues, who really knows his ribs. The method is incredibly simple, maybe a little time-consuming, but you can’t get something for nothing.

My Oven-Baked BBQ Pork Back Ribs Recipe

The ingredients list is super simple:

  • Back Ribs – as much as can fit, single layered, on baking sheets in your oven
  • One big Jar of commercial BBQ sauce (I used Garland Jack’s, bought on rebate at Costco)
  • End of list
Oven-Baked BBQ Pork Back Ribs Recipe

Oven-Baked BBQ Pork Back Ribs Recipe

The cooking process is simple. Preheat the oven to 225 F. Lay out the ribs, ugly side up, on cooking sheets. Don’t crowd them too much.

Baste them with BBQ sauce. Stick them in the oven for 2 hours, basting every 30 minutes.

After two hours, flip the racks over, baste them and repeat the process for another 2 hours, again basting them every 30 minutes.

That’s it!

After gently cooking for over 4 hours, your ribs will be delicious and almost fall-off-the-bone done.

The picture above is of one half of one of the four racks I had. We easily fed 5 adults with appetites, and two curious kids, with plenty left over for lunches and whatnot.

Contrary to many other rib recipes, this one does not require you to marinate or boil the ribs ahead of time, although in retrospect maybe I would boil them next time, just a bit to take away some fat. This recipe is done in a single step, albeit a long one, but the result was more than satisfactory!

Bon appetit and let me know what you think if you try it!