Smoked Salmon with Lemon and Herbs
Barley with Mushroom Cream
Roasted Acorn Squash Slices
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
This is a lightly smoked salmon, done either on a kettle grill or a gas grill. Directions are also given for simple roasting.
Salmon with Lemon and Herbs, Lightly Smoked
Total time: 15 minutes
This is a cross between smoking and grilling. The wood chips are optional, but we like the added flavor, especially for salmon. As always, with fish, cook until it just flakes easily, being careful not to let it on too long. You could also roast the salmon, 400F (200C) oven. If you do, add 1/2 tsp soy sauce to the lemon/herb mixture.
Ingredients:
- 2 salmon fillets, 6oz (180gr) each
- 2 tbs lemon juice
- 2 tbs olive oil
- 1 tbs fresh lemon thyme or regular thyme leaves substitute 1 tsp dried
- 1 tbs snipped fresh parsley substitute 1 tsp dried
- 1 tsp kosher, sea or rock salt
- wood chips for smoking - apple is nice See Barbecue Grills for more info
Instructions:
- In small bowl whisk together lemon and oil, it should get thick.
- Add herbs.
- Spread marinade evenly over salmon and allow to marinate 10 - 15 minutes.
- Grilling without smoking:
- Put salmon in a grill basket if using barbecue grill or on mesh grill pan or use a grill mat.
- Cook over indirect heat for 10 - 15 minutes depending on thickness. You might need to cover the grill for 5 minutes or so.
- Oven:
- Put on baking sheet and roast in 400F (200C) oven for 15 - 20 minutes, depending on thickness.
- Smoking:
- Soak a small handful of wood chips in water for at least 15 minutes.
- Charcoal: Put some charcoal in the barbecue, off to one side and light it.
- When the coals are glowing, add the salmon, either in a basket or on a grill mat, to the other side - in other words, not over the coals.
- Throw the wood chips on the coals and cover. Cook for 10 - 15 minutes
- Gas grill: Only light one side of the grill.
- Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill.
- Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so. Cook for 10 - 15 minutes.
In all cases, fish should flake easily but not be dry. Slightly pink in the center is perfect. Remove from heat and serve, sliding it off the skin if needed.
Barley with Mushroom Cream
Total time: 25 minutes
Sautéed mushrooms and onions give a woodsy note to the barley. The Greek Yogurt gives it a creamy finish. I use quick-cooking barley, which takes about 15 minutes, and cooked it in beef stock for a more robust flavor.
Ingredients:
- 2/3 cup (3.3oz, 95gr) quick-cooking barley
- 1 1/3 cup (13oz, 390ml) beef stock (or more, depending on type of barley)
- 3oz (90gr) mushrooms
- 1 onion
- 2 tsp oil
- 2 tsp Worcestershire sauce
- 2 tsp cornstarch (maizena) dissolved in
- 1/2 cup (4oz, 120ml) beef stock
- 3 tbs Greek or plain yogurt
Instructions:
- Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
- Roughly chop onion.
- Trim and slice mushrooms.
- Heat oil in a medium skillet. Add onions and sauté until tender, about 7 minutes.
- Add mushrooms and sauté until lightly browned, about 5 minutes longer.
- Add Worcestershire sauce and stir.
- Dissolve cornstarch in beef stock and add to skillet, stirring until bubbling and thick.
- Remove from heat and stir in yogurt.
- Keep warm until barley is done.
- When barley is done, stir into mushroom sauce. Serve.
Roasted Acorn Squash Slices
Total time: 45 minutes
Roasting winter squashes concentrates their natural sweetness and all you need to finish is a bit of salt and pepper.... or you can smear on butter.
Ingredients:
- 1 acorn squash
- 1 tsp dried rosemary
- 1 tbs olive oil
- salt and pepper to finish
Instructions:
- Cut squash in half, through stem and blossom ends, and scoop out seeds.
- Then cut in 1" (2.5cm) slices the short way.
- Mix rosemary and olive oil. Toss squash slices in oil.
- Lay squash on a baking sheet and bake at 400F (200C) for 25 minutes. Turn slices and bake another 8 - 10 minutes, until fork tender.
- Sprinkle with salt and pepper and serve.
Cooking schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, whisk, dish for marinating,
medium nonstick skillet, small saucepan with lid,
baking sheet, medium bowl, grill basket / pan,
barbecue grill, cling film
Soak wood chips if using
Turn on oven, 400F (200C)
Cut acorn squash, scoop out seeds, slice
Mix oil, rosemary, add squash, coat
Lay squash out on baking sheet, bake
Snip herbs
Whisk lemon, oil
Add herbs, spoon over salmon, set aside
Turn on/light barbecue grill |
Chop onion for barley
Trim, slice mushrooms
Start to cook barley
Sauté onions for barley
Prepare wood chips for smoking
Dissolve cornstarch in stock
Start to cook salmon
Turn squash
Add mushrooms to onion, sauté
Add Worcestershire sauce to mushrooms
Mind the salmon
Mind the barley
Add cornstarch/stock to onion/mushroom
Add yogurt, then barley
Remove squash, salmon
Serve
all |