Volume 8, Issue 068 - April 6, 2005

Hello Recipe Club,

Almost everyone likes salmon and here are 3 recipes Pam recommends. The third one is a potato encrusted recipe in foil that you might enjoy. It is not something you see every day...that is for sure. Always buy your fish from a reputable source and use it immediately.

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Black Pepper Angel Hair with Smoked Salmon

Makes 4 servings

Ingredients:

Sauce:

1 quart heavy cream
1 cup clam juice
1 cup dry white wine
6 whole garlic cloves, peeled
2 teaspoons whole black peppercorns
2 teaspoons salt
2 tablespoons dill weed
1 tablespoon champagne vinegar

16 ounces black pepper angel hair pasta
3/4 cup grated Parmesan cheese

Topping:

8 ounces heavy cream
1 cup sour cream
8 ounces smoked salmon
4 sprigs fresh dill weed

Preparation:

In generous saucepot, reduce the one quart heavy cream at a gentle simmer until it is half its original volume.

Meanwhile, in separate, smaller pot, combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar. Reduce at a rolling boil to half its original volume, then strain and dispose of garlic and peppercorns. Add clam juice/wine reduction to reduced cream and reserve.

In boiling, lightly salted water, cook fresh pasta for 45 seconds. If using packaged pasta, cook according to package directions. Drain in colander and cool by running cold water through it to halt cooking.

With electric mixer, whip 8 ounces heavy cream to medium peaks, then add sour cream and whip until blended. This is also known as "quick creme fraiche".

In a 10 to 12 inch sauté pan, heat cream/wine sauce to boil, then whisk in Parmesan until well blended. Sauce will continue to reduce quickly. Add cooked pasta to sauce and toss to coat evenly. 

Divide between 4 dishes, topping each with 2 ounces smoked salmon, a dollop of creme fraiche and a sprig of dill.

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Salmon with Pistachio-Basil Butter

Makes 6 servings

Ingredients:

1/4 cup pistachios (about 1 ounce)
10 large fresh basil leaves
1 garlic clove
1/2 cup butter, room temperature (1 stick)
1 teaspoon lime juice
salt and pepper to taste
6 salmon fillets, (6 ounces each, 1 1/2 inches thick)
1/2 cup dry white wine
additional fresh basil leaves for garnish

Preparation:

Place pistachios, fresh basil leaves and garlic clove in food processor and process until finely chopped. Add the butter and lime juice and process until incorporated into mixture. Season to taste with salt and pepper. 

Transfer butter mixture to small bowl. Refrigerated until well chilled. The butter can be prepared up to 4 days ahead.

Preheat oven to 400 degrees F. Butter a 9x13-inch baking dish. Place salmon fillets in the baking dish in a single layer. Pour white wine over. Season salmon with salt and pepper.

Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Garnish with basil if desired and serve immediately.

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Potato Encrusted Salmon in Foil

Makes 4 servings

Ingredients:

12 tablespoons butter, divided
2 pounds russet potatoes
1 tablespoon lemon juice
6 large scallions sliced
4 skinless salmon fillets, 7 ounces each
kosher salt and pepper to taste
1/2 cup shallots
1/2 cup dry white wine
2 tablespoons white wine vinegar

Preparation:

Preheat oven to 450 degrees F. Using 2 tablespoons butter, heavily butter 4 pieces of 9 x 12 inch aluminum foil.

Shred potatoes and mix with lemon juice and scallions. Make a bed using half the potato mixture on each piece of aluminum foil. Place a salmon fillet on the potato bed, sprinkle with salt and pepper and cover with remaining potatoes. Press down on the potatoes, then enclose tightly in foil. Place in oven and bake for 15 minutes.

Meanwhile, combine shallots, wine and vinegar in saucepan. Place over medium heat and cook until most of the liquid is evaporated. Remove from heat and strain. Return to very low heat and beat in remaining butter 1 tablespoon at a time, whisking constantly. Add salt and white pepper to taste and set aside in a warm place.

When it's time to put dinner on the table, heat the broiler. Unwrap the salmon, and place close to the heat. Brown well, about 2 minutes per side. Arrange the salmon on a platter and serve the sauce on the side.