Smoked Salmon Filet

Ingredients
1  1 1/2 pounds salmon filet
1 1/2 teaspoon salt
1 1/2 teaspoon fresh cracked black pepper
1/2 cup alder wood
1 cup water

Step One:
Soak the wood chips in 1 cup of water for 30 minutes. While the wood chips soak bring the smoker to no more than 180 degrees F. Drain the wood chips and add the wood chips to the smoker. Wait ten minutes for the smoker to produce aromatic smoke.






Step Two:
Rinse and paper towel the filet of salmon dry. Notice the grain of the flesh and the whitish line that runs down the middle of the filet. Run your fingers against the grain (narrow side to wide side) along each side of the fillet. You may notice a bone or two. This is called a pin-bone, you can use a spoon or a pair of pliers to remove the pin-bones. The pin-bones must be removed.

Step Three:
Turn the salmon filet over look for any remaining skin, if you asked for the skin to be removed, remove any remaining skin. If you've  purchased a salmon filet with the skin on, that's okay.  The skin adds wonderful flavor complexities. To some, however, it is a fatty thing to toss away. In this preparation the fishmonger was asked to remove the skin, but it's not necessary.

Step Four:
Season both sides of the salmon filet with salt and pepper. At this point any additional ingredients can be added. This preparation doesn't add additional aromatics such as dill because the aim is to maximize the smoke flavor.

Step Five:
Smoke the Salmon for 20-25 minutes until it is medium.

 Step Six:
Place the salmon on a rack and reserve for 10 minutes.  Slice and enjoy.

Grilled Salmon

1 1/2 pounds of salmon filet, skinned and pin bones removed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Everglades All-Purpose Seasoning
Cooking Spray or cooking oil

OR

1 1/2 pounds of salmon filet, skinned and pin bones removed
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
Cooking Spray or cooking oil


Step One:

Heat a grill pan over medium-high heat. Spray or brush oil on the grill.  While the grill is coming up to temperature, section the salmon widthwise into one inch pieces. Season the salmon on both sides.  Place the pieces on to the hot grill pan skin side ( or what was the skin side) up. Grill the salmon for about 1-3 minutes.





Step Two:

Turn the pieces over.  Using a fish turner is helpful here.  The presentation side will have beautiful grill marks. That's why that side is grilled first. Grill for about 1-3 minutes pending on your desired level of doneness. Like with tuna or steak. Salmon should not be over cooked. Once you've achieved your desired level of doneness remove the salmon from the grill to a plate or tray.  Allow the salmon to rest for about 3-5 minutes, and then serve.

Quick Manhattan Style Clam Chowder

Ingredients

4 strips of thick cut turkey bacon, diced

1 drizzle of vegetable oil (optional)

½ cup onion, diced

½ cup green pepper, diced

1 ½ Yukon gold potatoes , ½ inch diced

2 5oz cans chopped claims.

1 28 oz can diced tomatoes

1 teaspoon salt

½ teaspoon ground cayenne pepper

½ teaspoon ground black pepper

½ teaspoon thyme

Step 1:

Heat a large pot or Dutch oven over medium-high heat. Add the bacon and still occasionally to ensure the bacon doesn’t stick or burn. Depending on how lean the bacon is, a drizzle of vegetable oil may be needed. Once the bacon is brown and crispy, add the onions and green peppers and cook until both are softened. Next add the potatoes and combined them well.      

Step Two:

Reduce the heat to medium, and add the undrained chopped clams to the potato mixture. Next add the undrained diced tomatoes. Stir in the remaining ingredients. 

Step Three:

Increase the heat to medium-high to bring the chowder to a rapid boil. While the soup is boiling foam will appear on the surface. The foam will result in cloudy chowder, and therefore it must be removed to clarify the chowder. Spoon or ladle as much foam as possible.  Reduce the heat to a simmer and cook for about 20 minutes.  

Pan Roasted Cod with Lemon

Ingredients

4 6oz cod fillets
1 lemon, lemon sliced thinly
1/2 teaspoon salt
1 teaspoon fresh cracked pepper
Cooking Spray



Step One:

Season each fillet with salt and pepper.  Heat the skillet under medium-high heat.  Apply cooking spray to the skillet. Groupd three lemon slices in the skillet per fillet.  Place the fillets on top of the lemon slices and cook five minutes.

Step Two:

Carefully turn the fillets with the lemon over and cook for another five minutes.  

Seared Cod with Green Mojo

Ingredients:

4 garlic cloves, pressed

½ cup fresh cilantro

1 tablespoon olive oil.

2 6 oz 1” thick cut cod filets

¼ teaspoon salt

pepper to taste

3 sprays of cooking spray

Step One: 

Place the garlic, cilantro and oil in a blender or food processor and blend/process until smooth. Alternatively a stick blender can be used. A classic mortar and pestle can also e used if one desires an upper body workout.  No matter the method employed once the mojo is made reserve it at room temperature.

Step Two: 

Remove the fish from the wrapper; if the filet is whole, then cut it in to two equal sized pieces. Take note there is a top side of the filet that is pale and even colored, and a bottom side that has a pattern of dark coloration.

Step Three: 

Spray a non-stick pan and heat it to medium-high heat.  Place the filets in the pan topside down.  Cook for five minutes. Turn the filets over using a traditional turner, or better yet using a fish turner and cook for another ten minutes.   Remove the filets from the pan to one plate each. Spoon the mojo over the filets and enjoy.

Sole with Lemon Caper Sauce

Ingredients

1/2 cup diced shallot
1 tablespoon butter
1 lemon juiced
1/2 teaspoon capers
1 pound sole filets  (appox 4 or 5)
1 teaspoon cooking oil or cooking spray

Step one:

Melt the butter over medium heat in a sauce pan; be careful not to let the butter burn. Add the shallots and reduce the heat to medium-low. Cook for five minutes stirring occasionally until shallots are translucent and slightly browned. Stir in the lemon juice and capers and lid the pan.




Step two:


Add oil to a large non-stick skillet over medium heat. Add the sole filets to the pan. Do not crowd the pan. Cook the sole for 3-5 minutes per side (depending on thickness). Using a fish turner (pictured below) turn the fish over to the other side to finish cooking.  Sole is notorious for falling apart so a fish turner is very  useful.

Step Three:

Place a filet on a plate and spoon the shallot lemon caper sauce over and enjoy.