Slammin' Salmon Frittata

  

 Those obnoxious highlighter yellow “SALE” stickers were a stroke of marketing genius.  Ever the penny pincher, I could not resist picking up a 2 pound package of salmon for just $12.  There had to be at least half a dozen fillets in the package – what a deal!  Even before the checkout lane, I was adding up the possibilities.  Not surprisingly, once I opened the package I realized that $12 salmon was quite a fishy purchase.  But I was not going to be a fish out of water with this one. 

Puns aside, the way to use not-so-great-quality fish is to give it the supporting role.  Sure, that fillet may not look like star quality.  But when flaked apart, the taste will make you glad it still made the cast list.  Salmon went with swimmingly alongside green onions, tomatoes, dill, and goat cheese, but red peppers, mushrooms, basil, or feta cheese could be excellent substitutes.  Really, it was like making a giant omelet, so add you favorites.  Using fresh salmon rather than canned allowed us to keep the salmon moist without being chewy.  The frittata was fluffy and filling, best served for a “breakfast for dinner” night.  Pairing it with a fruit salad, whole grain toast, or even a blueberry muffin would make the dinner complete. 

Salmon Frittata

Ingredients:

2-3 T olive oil

1 cup salmon fillets, cooked and flaked

5 eggs

¼ cup milk

2 T lemon juice

2 tsp Dijon mustard

1 T dill weed

¼ tsp oregano

Salt and pepper

1 small tomato, diced

1 clove garlic, minced

4 green onions, sliced

Goat cheese (separate into dollops)

Instructions:

1.       Season salmon with olive oil, salt, and pepper.  Cook for about 3 minutes per side, or until flaky but not dry.  Flake apart to make about 1 cup of salmon.

2.       In large mixing bowl, combine eggs and milk.  Whisk vigorously until eggs are well beaten.

3.       Add all remaining ingredients, except 2 T olive oil and goat cheese. 

4.       Heat 2 T olive oil in 12-inch cast iron skillet over high heat. 

5.       Meanwhile, preheat broiler to HIGH, or 450˚.

6.       Once very hot, add in egg mixture.  Lower heat to medium low, cook for about 5-6 min, popping air bubbles that may form.  Drop in cheese at this time.  

7.       Place skillet into oven, cook for about 3-5 more minutes.    

8.       Serve immediately.  Makes about 4 servings.

Extemporaneous Cooking: Kalamata Olive, Grape Tomato and Arugula Salad

In my high school years, I was on the Speech and Debate team. I won awards, went to state competitions, the whole nine yards; simply translated: I can be elegant and articulate on the fly. A skill that can be applied to a multitude of areas has now been applied to cooking.

A few weeks ago we had made a rich salad with a nice peppery bite to it. It had kalamata olives, grape tomatoes, arugula and dill in it, but we had made it up then and never wrote down a recipe. Obviously, it was delicious because I sat there on my Saturday wracking my brain to try and recreate this salad on paper. Then I remembered that the original cooking event was unplanned and unprepared, so might as well employ a little improv here.

The key is confidence. Confidence that your cooking have everyone salivating for the next bite, or the confidence to watch a mal-produced batch tossed this time around.

So I approached the great white countertop, and prepared what I had: olives, tomatoes, dill, arugula. Then I proceeded to ransack the cabinet and fridge for any salad seasoning ingredients. I approached the mixing bowl fully armed with olive oil, lemon juice, cayenne pepper, salt, and basil. What happened next was nothing short of crazy chemistry: no measurements, plenty of taste-testing. I give you the recipe with very general measurements. It is up to your taste buds to discern, to experiment, to create! Anyways, cooking can be fun when there is a sort of nervous excitement surrounding the outcome of the final product.

Kalamata Olive, Grape Tomato and Arugula Salad

Ingredients:

½ lb kalamata olives, sliced

½ lb grape tomatoes, sliced

1/3 c olive oil

2 T lemon juice

½ t dill weed

Dash of basil, salt and cayenne pepper

1 pgk [1 lb?] fresh arugula or mixed greens – but really just enough for those eating

Instructions:

1. Slice olives and tomatoes.

2. Add in all ingredients, except arugula/salad greens.

3. Let stand in fridge until just ready to eat.

4. Toss with arugula.

5. Eat!

*Tip, if storing any leftovers: separate the greens from everything else; they will wilt and become soggy.

Dill Shrimp and Mushrooms: No Small Feat

Poor dill, eternally confined to pickle seasonings. Tonight I sprung him from that stereotypical prison and together we wrecked delicious havoc on my shrimp and mushrooms. Our accomplices were few; admittedly, dill did most of the work. So, you might want to rethink your preconceptions about his “pickle past”; dill’s influence is sure to grow in your kitchen after your first few encounters.

Dill has a very aromatic smell and a grassy, crisp taste, with some lemon, caraway or even pine aftertastes. It is best used in its fresh ferny form I am told. However, when your budget for herbs and spices is limited, a tiny bottle of dried dill will serve you well. Also, while we are on the topic of fresh foods, I also used frozen shrimp even though the ‘fresh’ ones were on sale. Why? Well, first off because I have developed a bad habit of letting fresh things go bad because I buy too much food on a regular basis. Second, frozen shrimp is flash frozen when caught. You could think of these shrimp in a state of suspended…freshness? Maybe that’s pushing it. The point is that they taste the same, but are usually cheaper and stay longer in the freezer. There is no “use ‘em or lose ‘em” game.

The recipe itself is simple. The cooking process, however, can get a bit tricky. Overcooking mushrooms or shrimp can turn light delicacies to pieces of chewy leather. Mmmmm. So be aware of these signs:

-mushrooms should be darker in color and just fork-tender

-shrimp should be light pink throughout – once they have curled, take them off!

Enjoy this dish by itself for a light spring/summer meal, or pair it with cucumber, mild cheese, cream sauces, potatoes or some fluffy lemon rice for a side. Just remember that the shrimp and mushrooms cook relatively quick, so plan your other dishes accordingly – cold shrimp and mushrooms, yuck!

Either way, dill will fit your dinner bill.

Dill Shrimp and Mushrooms

Ingredients:

9 raw shrimp

8 mushrooms, sliced about ¼ in thick

2 T olive oil

1 T butter

1 T lemon juice

1 t or so of dill [to taste, really]

Salt and pepper

Instructions:

1. Thaw shrimp in cold water for about 15 min. Clean and devein shrimp.

2. In large skillet, heat 2 T olive oil over medium heat. Meanwhile, wash and slice mushrooms.

3. Once oil is hot, add mushrooms. Cook for about 5 min, or until brown and fork-tender. Remove and keep warm.

4. Add butter and lemon juice to skillet. Add shrimp; cook for about 2-3 min, or until pink throughout.

5. Season with salt, pepper and dill. Add mushrooms back in, toss.

6. Serve!

Makes 1 serving. NOM: 9.5