Planked Salmon with Cucmber Sauce

Cedar planks are very easy to come by and add a wonderful flavor to the fish. Be sure to soak your plank for at least an hour in water. I usually serve this with a side of rice pilaf. No picture yet, this disappeared before I could get a shot.

Update: Here's at least a hot off the grill shot.

For the Salmon

Salmon fillets
salt and pepper

For the Cucmber Sauce

1 large English cucmber, sliced
1 stalk celery, sliced thin
1/3c Greek style yoghurt
1 small shallot minced
1T chppoed fresh parsley
2T white wine vinegar or lemon
salt and pepper

Instructions

Wash salmon and pat dry. Place skin side down (if has skin on) on pre-soaked plank. Salt an pepper fish. Grill with lid closed for 12-15 minutes or until done and tops golden brown. Check halfway through to ensure no flareups.

Make the cucumber sauce

Stir together yoghurt, vinegar, shallot, salt and pepper, parsley. Add cucumber and celery and toss to coat.

Paneer

Paneer is an Indian cheese used in main vegetarian courses. You can buy it readymade often in the grocery store or an Indian food retailer. It's very easy to make at home and the taste will be much lighter and more delicate.

All you'll need to make paneer is some milk, a cheesecloth, and a curdling agent like lemon or lime juice. You can use vinegar but it can leave a slight taste in the paneer so the fruits are best. In a pich you can use something like rice vinegar.

Ingredients

1/2 gallon milk
juice of 1 lemon

In a large pot bring milk slowly to a boil. Don't scald the milk!. As soon as the milk comes to a full, rolling boil add the lemon juice. Make sure the curds have separated completely (you should see white curds and a greenish clear liquid, whey). If it curdles but doesn't finish separating add a little more juice or vinegar.

Remove from heat and strain into a cheesecloth. Wrap up the ends and twist tightly in cloth to squeeze out as much liquid as possible. Place cheese still in cloth on a draining surface and put something heavy on top to press the liquid out. Let sit weighted for about 30 minutes. When cheese is hard and most of the excess moisture is gone you can slice it into cubes as desired.

You can see videos on you tube but it's so easy you can't go wrong. The only disaster is if the milk scalds, everything will taste bad.

Enjoy!

Saag Paneer

I have to confess that Indian food at home for a long time never came out quite right. I have finally mastered at least a few dishes that resemble what I've had elsewhere. The secret? Heat. Not spice but the temperature you cook on. The flavor and scent change with proper cooking. Your best bet is to use a nice big wok and let it get hot before you start anything. Medium high to high works best. Most dishes start with a base of garlic, ginger and onion paste. I keep a tube of ginger paste on hand for this. Only add your ingredients when the wok is hot and stir and fry. You'll smell the transformation. Don't let things burn (do stir) but DO let them get brown and fragrant and really cook hotter than you would for anything European. Spices especially need to get hot to get the right flavor. And by the way, even the babies love this dish! They dive into the spinach with gusto.

Time it Will Take
20 minutes hands on, 50 minutes total

4T ghee or vegetable oil
1 onion, grated or finely chopped
1 tsp fenugreek seeds
1 four inch stick cinnamon
5 cardamom pods
5 cloves
4 cloves garlic, minced
2t grated ginger
1t ground cumin
1t ground coriander
1/4t ground cayenne
1T tomato paste
2 large bunches of spinach washed well, stems removed, and leaves chopped small
4c water
1/3 cup milk
1 portion paneer, cubed
1-2t salt or to taste


1. (optional step) Heat 1Tghee in non-stick pan over medium high heat. When hot add paneer cubes and stir gently and fry until they have light brown edges. Remove and let drain on paper towel.

2. In a large wok heat remaining ghee or oil until hot but no smoking over medium high heat. Add ginger and onion and stir and fry until brown and fragrant.

3. Add garlic, cinnamon, cardamom, and cloves and continue to cook for a minute more over high heat.

4. Add ground cayenne, cumin and coriander and stir and fry for one minute. Paste should be brown and fragrant.


5. Add spinach, tomato paste, and water and bring to a boil.

6. Cover leaving lid slightly ajar and reduce heat to low. Let simmer gently for 20 minutes. Add more water if necessary.


7. If a creamy texture is desired, remove cardamom pods then add milk and pulse in a blender.

8. Return to pan and add paneer. Stir and let cook gently uncovered for 5 minute. Add salt to taste, usually 1-2t. Let rest 5-10 minutes before serving.

Like most Indian food, tastes better the next day. Serve with basmati rice and perhaps an Indian potato dish, like potato slices fried with lemon, black mustard seeds, and black onion seeds.

Halibut with Wine Sauce

This classic wine-butter sauce will work with any sturdy whitefish. The end result is a bit like shrimp scampi. You can adjust the butter in the sauce. Full amount for company and perhaps just 2-3 tablespoons for weeknights ;)

Time it will Take
15 minutes hands on, 20 minutes total

Ingredients
Halibut or other whitefish
1T olive or vegtable oil
1/2c butter
1 tomato, peeled, seeded, and cut into small dice
1 clove garlic minced
juice of one lemon
1/4 white wine
salt and pepper

Directions

Heat the oil in a wide skillet over medium high heat. Cook fish for 3 minutes or until lightly browned. Cover reduce to medium heat, and cook another 4 minutes, flipping gently occasionally, or until cooked through and browned. Don't overcook or the fish will be tough.

Remove the fish and keep warm. Add lemon and wine to the pan and scrape up any browned bits stuck to the bottom. Let cook for one minute. Add pieces of the butter one at a time, whisking until incorporated. When all the butter has been added and sauce is smooth toss in tomatoes and  garlic and drizzle over fish. Serve on a bed of pasta or asparagus.