Showing Poached Salmon Some Love
Twice a month Maddie ends up with lots of poached salmon. She asked me what should she do with it, what can you make with poached salmon? Poached salmon along with rotisserie chickens (We'll be discussing using these in a future post) may be one of the most versatile ingredients that you can use in a variety of recipes. If you don't have poached salmon you can substitute canned salmon. In fact canned salmon is packed with nutrients as it often includes bones and skin which add even more Omega-3 essential oils and calcium. I'll be adding recipes to this section as Maddie gets me more salmon to play with. As I get the salmon already cooked, I won't be describing how to cook it here.
This hearty salmon chowder is quick and easy to make especially if you don't need to cook the salmon. It can be served as a complete meal or as a first course.
Mise en Place
I-medium or ½ large yellow onion, diced
2-ribs of celery
½ green bell pepper
½ red bell pepper
3-4 medium potatoes-peeled and cut into small cubes
1-Cup Half & Half or Milk of your choice
3-Cups broth (vegetable, seafood, chicken)
1-Cup frozen Corn
1-2 Cups of poached salmon, you can also use canned salmon
Optional 2-3 slices of thick cut bacon, course dice
If using bacon, add to a large stock pot or saucepan and cook over medium heat. Once the bacon fat is rendered and the bacon is browned, remove the bacon and add the diced onions. If not using bacon (Maddie) use either olive oil or butter to saute the onion. Cook the onion until it is translucent, be careful not to caramelize the onions. Add the peppers and celery and cooked until warmed through. Add the liquid ingredients and stir well. Add the potatoes and salmon and simmer over medium low heat until the potatoes are tender. Add the corn and season with salt and pepper to taste and add back the bacon just before serving.
We added fresh tomatoes and garlic to alfredo sauce and added smoked and poached salmon to our sauce. You can make your own alfredo sauce or you can use your favorite prepared alfredo sauce. By adding fresh tomatoes and garlic in addition to the salmon it lightens it up and provides it with a fresh flavor. You can also add fresh basil and flat leaf parsley.
Salmon Onigiri (rice balls)
Onigiri may also be brushed with sesame oil and soy sauce and grilled (YakiOnigiri) which makes the outside crispy and crunchy while the inside remains soft. Onigiri can be found all over Japan in convenience stores and even in vending machines.
Before sandwiches there was Onigiri and Omusubi. Samurai warriors kept Onigiri in bamboo sleeves that provided a mobile lunch for them during battle. Onigiri filled with Salmon is a very traditional dish that dates back to the Edo Period in Japan. Salmon along with sour plum are the traditional fillings. Onigiri and their cousins Omusubi have even become hipster being modernized and filled with exotic fillings. You might be familiar with Spam musubi, the favorite food of Lilo & Stitch.
I made Onigiri with Maddie's leftover salmon in the middle. The number one ingredient for Onigiri is short grain rice (Calrose or Sushi rice) it must be sticky Japanese type rice. I also used another traditional Japanese ingredient Furikake-which is rice seasoning that usually contains sesame seeds, nori (Roasted Seaweed) and some other flavorings such as shaved dried fish.