Witchy Kitchen

Tag: salmon

  • Smoked Salmon and Cream Cheese Quiche

    This origin story of this quiche came from a time when both my friend and I were fresh off breakups; we were both in the bumming around phase, but were making the best of it by setting up camp on the pull out couch in her living room, knitting, and watching Sex and the City. In other words, being aggressively single. We made this for a fantastic lunch, along with a avocado and grapefruit salad with Dijon dressing, another combo I still make all the time.

    It’s the classic French velvety custard with a salty bite, brightened up with lemon zest. Perfect for breakfast, lunch, or dinner, or, as I most recently made it, for a trip to the vineyard! I sliced this into squares to take with – and can confirm it pairs well with North Carolina whites.

    Smoked Salmon and Cream Cheese Quiche

    • 1 pie crust, homemade or store-bought

    I made the press crust from The Joy of Cooking. The texture will be crumbly vs. flaky, but it is so, so easy to make. Quick instructions: in food processor, combine 1 1/2 c flour, 1 stick unsalted butter, pinch of salt and 2-3 tbsp milk. Press into a pie plate or 9 inch cake pan, crimp the edges if you can be bothered (I prefer mine rustic!) and bake for 18-22 minutes at 400. Brush with an egg yolk and return to oven for 2 min.

    • 4 oz cream cheese, softened
    • 3 eggs
    • 1 cup milk
    • 1/2 cup half and half or cream
    • zest of 1/2 lemon
    • 1 teaspoon coarse salt
    • 4 ounces smoked salmon, cut into slivers
    • 1 teaspoon dried dill
    • 1 tbsp capers, coarsely chopped

    Preheat oven to 350°

    Blend the cream cheese with a hand mixer, until creamy and smooth. Add eggs and blend until combined (cream cheese might be just a little lumpy, that’s ok). Blend in milk, half and half or cream, lemon zest and salt. Fold in salmon, chives, and capers. Pour into pie crust, stir so that the salmon is evenly distributed, and bake for 30-40 minutes, until edges are set and middle is just a little jiggly. Cool for 30 minutes and serve warm or room temp.

  • Salmon with Pomegranate and Sultana Sauce

    Salmon with Pomegranate and Sultana Sauce

    I am happy to participate in another month of Mena Cooking Club, this month Iraq hosted by Maryam of Maryam’s Culinary Wonders – (she has an impressive recipe index, I’ve bookmarked quite a few to try).

    I jumped on this suggested recipe for two reasons, 1. I need more fish in my life and 2. POMEGRANATE, which I both love, and had some homemade pomegranate syrup (just reduced pomegranate juice, you can also buy it at Middle Eastern markets) leftover from Thanksgiving that I was looking to use. I was a little apprehensive of the sauce, which contains 1/2 cup of raisins along with the spicy and savory ingredients. I personally like raisins but was almost sure my husband would hate them, but to my surprise he really enjoyed the spicy sweet sauce and this dish was a hit.

    I’d definitely make this again, although I would probably either pan-sear the salmon or get it closer to the broiler (it wasn’t hot enough where I had it and I missed that crispiness). Also I’d plate it on top of the sauce but that’s a minor thing. The sauce that I was scared about I’d keep exactly as is.

    The rice was lovely and fragrant – cardamom is my most favorite spice.

    Salmon with Pomegranate Sauce, with Yellow Rice

    Adapted from The Boston Globe

    For the Yellow Rice

    • 2 cups rice
    • 1 tablespoon oil
    • 1/2 teaspoon turmeric
    • 5 cardamom pods
    • 1 cinnamon stick
    • 3 1/2 cups hot water (note, my rice came just a little soggy, so I may reduce to 3 1/4)
    • 1 1/2 teaspoons salt

    Rinse the rice well and soak for at least half an hour. In a pot over medium heat, heat the oil until it shimmers. Add the turmeric, cardamom and cinnamon and stir for a few seconds until fragrant. Stir in the rice, hot water, and salt. Raise the heat to high and boil the rice until visible moisture is absorbed, about 5 minutes. Lower heat to low, and simmer rice, covered, for 20 minutes. Turn the rice gently with a wooden spoon 2 to 3 times while simmering to allow it to fluff.

    For the Pomegranate Sultana Sauce

    • 2 tablespoons oil
    • 2 medium onions, chopped
    • 2 cloves garlic, chopped
    • 1/2 a poblano pepper, chopped
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon red chili
    • 1 teaspoon ground coriander
    • 2 medium tomatoes, chopped
    • 1 tablespoon pomegranate syrup
    • 1/2 cup sultanas/golden raisins
    • 1/4 cup water

    Heat oil in a pan (I used a nonstick wok), and saute onions with a pinch of salt until very soft and golden. Add garlic and chopped pepper and saute for a few minutes, then add spices (cumin, turmeric, red chili, ground coriander) and stir for a minute. Add tomatoes and another good pinch of salt and saute until tomatoes are completely broken down and almost jammy. Stir in pomegranate syrup, raisins, and 1/4 cup water, and cook for a few minutes until thick. Reserve warm.

    For the Salmon

    • 1 tablespoon mustard
    • 1 tablespoon honey
    • 2 pounds skinless fillet of salmon, divided into 4 portions
    • olive oil
    • Coarse salt, for sprinkling
    • 1/4 cup toasted slivered almonds or chopped pistachios, for garnish

    Turn on the broiler. Line a flat baking pan with aluminum foil, and grease with olive oil. Arrange the fish pieces on the pan, leaving space between them.

    Combine mustard, honey, and a tablespoon of olive oil, and brush the fish with the mixture. Sprinkle with salt. Broil 3-5 minutes each side until fish is lightly cooked through and surface is crisp and golden (like I said, mine wasn’t close enough to broiler, so will make sure to do this next time).

    Spread the warm sauce on a platter and arrange this fish on top. Garnish with almonds or pistachios, and serve with the yellow rice.