Adventures in Kitchen Witchery :: AJ's Stuffed Salmon
So Monday night, I made stuffed salmon for dinner from this recipe. I'd initially intended to make Marian's Stuffed Salmon from Patricia Telesco's A Kitchen Witch's Cookbook [1], but couldn't find my book, so went searching for a recipe on the internet. The recipe I found sounded good and basic. But I couldn't just follow the recipe. Dude, if you know me, you know that I rarely follow recipes exactly. I am always futzing with the spices, at the very least. Most bread or sweets baking recipes I do by the recipe, at least the first time. Then I start to futz with it. This one? I just started futzing with it immediately. Deal... *g*
First, a picture of my fabulous dinner, as modeled by
shatterpath.
So here is the recipe the way I made it. Unfortunately, I don't have all of my exact measurements. This is also something that happens when I get my kitchen witch on. If there is a measurement listed, it's from the original recipe.
AJ's Stuffed Salmon
1 large or 2 medium salmon, totally 2-3 lbs
1 stick butter, softened
minced garlic to taste
1 1/2 cups panko breading [or any bread crumbs]
1 orange
1 lemon
2 eggs
1/2 to 2/3 bag of fresh baby spinach, roughly chopped
small onion, roughly chopped
1/2 to 2/3 small package of pancetta
salt & pepper to taste
Louisiana Seasoned Fish Fry (option)
1. Clean salmon, cutting off head, tail, and fins. Wash thoroughly and blot dry with paper towels. Place in baking dish, after optionally spreading a thin layer of the Fish Fry on the bottom for better adhesion.
2. Preheat oven on convect @ 325F or bake @ 350F.
3. Mix butter and garlic, then rub this all over the fish, inside and out. Reserve any left over for later.
4. Roughly chop spinach and onion.
5. Squeeze orange and lemon into bowl, set aside.
6. Mix panko, pancetta, spinach, onion, pancetta, and pulp from orange in a bowl. Add eggs, juice, salt, and pepper, and mix well.
7. Stuff both fish with the stuffing. You will most likely end up overstuffing them. THIS IS OKAY.
8. Slice the squeezed lemon thinly and layer this on top of the fish. Dollop the rest of the butter/garlic mix over the top of this.
9. Bake for 30-40 minutes. Make sure salmon is done, but not overdone and dried out.
The next time I make this, I'm planning on adding in the Louisiana Seasoned Fish Fry to the stuffing. We're even considering a corn bread-based stuffing... I cooked it on convect for 30 minutes. I may also muck with the seasoning, too. Next time, I'll try for 35-40 to make sure that the meat is a little flakier than it was. The meal was quite tasty, to say the least.
[1] If you don't have this cookbook, WTF is wrong with you? do everything in your power to get it. Even if you're not into "witchy stuff", get the book. It's got some fucking phenomenal recipes in it. As soon as I find my copy again, I'm planning to work my way through the book and make each and every single recipe in it, just to test them all out.
And I really need a kitchen witch icon, man! WTF?
Original post @ Dreamwidth with
comments. Commenting is welcome on either post.
First, a picture of my fabulous dinner, as modeled by
shatterpath.
So here is the recipe the way I made it. Unfortunately, I don't have all of my exact measurements. This is also something that happens when I get my kitchen witch on. If there is a measurement listed, it's from the original recipe.
AJ's Stuffed Salmon
1 large or 2 medium salmon, totally 2-3 lbs
1 stick butter, softened
minced garlic to taste
1 1/2 cups panko breading [or any bread crumbs]
1 orange
1 lemon
2 eggs
1/2 to 2/3 bag of fresh baby spinach, roughly chopped
small onion, roughly chopped
1/2 to 2/3 small package of pancetta
salt & pepper to taste
Louisiana Seasoned Fish Fry (option)
1. Clean salmon, cutting off head, tail, and fins. Wash thoroughly and blot dry with paper towels. Place in baking dish, after optionally spreading a thin layer of the Fish Fry on the bottom for better adhesion.
2. Preheat oven on convect @ 325F or bake @ 350F.
3. Mix butter and garlic, then rub this all over the fish, inside and out. Reserve any left over for later.
4. Roughly chop spinach and onion.
5. Squeeze orange and lemon into bowl, set aside.
6. Mix panko, pancetta, spinach, onion, pancetta, and pulp from orange in a bowl. Add eggs, juice, salt, and pepper, and mix well.
7. Stuff both fish with the stuffing. You will most likely end up overstuffing them. THIS IS OKAY.
8. Slice the squeezed lemon thinly and layer this on top of the fish. Dollop the rest of the butter/garlic mix over the top of this.
9. Bake for 30-40 minutes. Make sure salmon is done, but not overdone and dried out.
The next time I make this, I'm planning on adding in the Louisiana Seasoned Fish Fry to the stuffing. We're even considering a corn bread-based stuffing... I cooked it on convect for 30 minutes. I may also muck with the seasoning, too. Next time, I'll try for 35-40 to make sure that the meat is a little flakier than it was. The meal was quite tasty, to say the least.
[1] If you don't have this cookbook, WTF is wrong with you? do everything in your power to get it. Even if you're not into "witchy stuff", get the book. It's got some fucking phenomenal recipes in it. As soon as I find my copy again, I'm planning to work my way through the book and make each and every single recipe in it, just to test them all out.
And I really need a kitchen witch icon, man! WTF?
Original post @ Dreamwidth with
comments. Commenting is welcome on either post.