Calamandins/ Calamondin

The calamandin is a small sour orange citrus that is not very well know.  My mother had two gorgeous trees that gave fruit year round.  She used them in drinks, and as marmalade and chutney.  It became a very favorite family fruit.

I now have two trees and I have been able to experiment a bit.

I decided to see if it would go well with some salmon.

CALAMANDIN AND MAPLE  SALMON

I took a beautiful fresh fillet of wild king salmon.  Salted and peppered it.  Then I put it in a oven proof dish with calamandins and poured  a little bit of maple syrup over it.  The calamandins are quite sour so it needed some sweetness and I thought that the whole east meets west, Vancouver type of action would be good.  I sprinkled some herbs de provance over it all and ran it in the broiler  until the salmon was just warm in the middle.  The top of the salmon got a nice browning and it ended up being delish!  I plated it over sauteed spinach. And I sprinkled some sesame seeds over the top of it all.  Even my non fish loving husband liked it.  I think it is a nice use of the calamandins.

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Airport Breakfast

Now, Caviar is one of the “other” food groups, isn’t it?  Talk about the ultimate Umami taste.  But for breakfast?  I don’t think so.  But if you are at Heathrow airport at 9am and have not had breakfast, you have to check out the Caviar House.

Scrambled eggs and salmon…more of a brunch meal.  But it certainly felt decadent as you sit in the airport looking at 10+ hours of flight.  And just think… you won’t be hungry and want to eat the horrid airplane meal.

Next time, it will have to be Caviar!!

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Oil Poaching

Poaching in oil is very popular now.  Don’t be afraid of it.  It does not taste oily or greasy.  This works extremely well with fish.  The key is to use good simple seasonings.  And to make sure that the oil is at the proper temperature.

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You should use a saucepan that can hold the fish fillet submerged completely in the oil.  You should heat a good olive oil to about 325 degrees.   Season the fish (in this case I used Salmon) with salt and pepper.  You can even use slices of lemon.  Carefully place the fish in the oil and maintain the temperature of the oil.  Poach the fish for 10 minutes depending on the thickness of the fillet and serve.

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Poached Salmon

This is an easy  but elegant main dish. It can be decorated beautifully and will impress everyone.  The flavor is wonderful and fits into any party menu.  The best part is that it can be made ahead and served room temperature.

Poached salmon

Take one Salmon and ask the fishmonger to remove the bones but leave the skin on.  Place on sheets of aluminum foil on a cookie sheet.  Stuff with slices of lemon, parsley, butter, salt and pepper.  Butter the outside of the salmon, add salt and pepper and lemon slices.  Close the foil and create a sealed package.  Place in a 350 degree oven for 20 minutes.  Let the fish cool then place on a  the serving platter.  Remove the skin and all of the cooking herbs.  Decorate the fillet with alternating slices of cucumber in the form of scales, and parsley and lemon slices.  Serve with either a  Hollandaise sauce or a yogurt cucumber sauce.

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