Classic Cooking | All American Summer with a Salmon Twist

CLASSIC COOKING

All American Summer with a Salmon Twist

BY BARBIE BUTZ

July has always been a month to make memories. Families take long-awaited vacations because school is out and summer has arrived. But best of all, we celebrate the 4th of July and our independence as a country. On July 4, 1776, delegates from the 13 colonies (under British rule) adopted a Declaration of Independence that has stood as one of the most significant and powerful documents of all time.

Now we celebrate with parades, fireworks, and family-friendly concerts. And let us not forget the barbecues. I think the menus for the 4th of July speak very clearly of the “all-American” food we love. In some cases, the food identifies us. For instance, would you visit Kansas City and not eat barbecue? Would you visit the East Coast and not partake of a crab and lobster feed? And those Texas steaks are a must in that state.

My memories of the 4th always include huge family reunion picnics with fried chicken, potato salad, coleslaw, tri-tip and barbecue beans, pork ribs, ham and baked beans, and on and on. Of course, we always had desserts that never ended! I hope you don’t think we had all that food at the same picnic! No, but eventually, we ate that kind of food all summer.

On that note, I have selected a couple of salmon recipes to share with you. One can be grilled outside, and the other you poach on the stove. Be sure to visit some of our local fish markets to get the freshest fish available.

Ingredients

11⁄2 pounds salmon fillet 1 tablespoon sesame oil 2 tablespoons sesame seeds 11⁄2 pound spaghettini 1⁄2 cup green onion, chopped 1⁄2 cup plus 2 tablespoons fresh cilantro, chopped 1⁄2 cucumber, cut into thin strips

Dressing 3 tablespoons rice wine vinegar 2 tablespoons lime juice, freshly squeezed 4 teaspoons soy sauce 1 teaspoon hot chili oil 1⁄4 cup peanut oil 2 tablespoons Asian sesame oil

Sesame-Crusted Salmon with Asian Noodles

Poached Salmon In White Wine

Directions Prepare grill. Place salmon, skin side down, on a foil-lined baking sheet. Remove all bones. Make small folds in edges of foil, forming a border around salmon until foil is just bigger than salmon. Brush salmon with 1 tablespoon sesame oil and sprinkle with sesame seeds, coating evenly. Place salmon on foil over a hot grill, close grill cover, and cook 18 to 20 minutes, or until salmon is barely opaque throughout.

For Dressing: In a small bowl, whisk together vinegar, lime juice, soy sauce, and hot chili oil. Add peanut oil and sesame oil in a slow, steady stream, whisking constantly, until well-blended.

Meanwhile, cook pasta according to package directions. Drain well. Pour dressing over pasta. Add green onion, 1⁄2 cup cilantro, and cucumber. Toss to mix thoroughly. Pasta can be served hot or at room temperature. Divide pasta among individual plates. Cut salmon on the diagonal into 4 equal portions. Lift portions from foil with a spatula, leaving skin behind. Place salmon on bed of pasta and sprinkle with remaining cilantro. Serves 4

Ingredients

3 cups dry white wine 3 cups water 1 teaspoon salt 1 onion 4 stalks celery, cut in large pieces 1 medium carrot, sliced 1⁄4 teaspoon thyme 2 bay leaves 1 teaspoon tarragon 6 peppercorns, crushed 1 (6-pound) salmon Watercress, parsley or dill sprigs, and lemon slices for garnish 3 tablespoons fresh dill weed, chopped Mayonnaise or Sour Cream Sauce Directions Place all ingredients except the salmon, sauce, and garnishes in a large pot and boil 10 minutes or more. Gently place salmon in the pot. Reduce heat to simmer and cook for 20 minutes. Remove pan from heat and allow salmon to cool in the liquid. Chill. To serve, remove salmon from liquid and place on a platter. Garnish with watercress leaves, small sprigs of parsley or dill, and lemon slices. Add fresh chopped dill weed to mayonnaise or Sour Cream sauce. Serve on the side. Serves 8