Posts Tagged Fish

Chicken with Dumplings

Oddly enough, this is the first “chicken and dumplings” I’ve ever made where the dumplings weren’t matzoh balls. And it turns out I’m better with matzoh than flour – these were a little dense for my taste.

For the broth, I cut the breast and thigh meat away from a 5-lb chicken and put the remaining carcass (without skin) into the slow-cooker with a few carrots, 2 celery stalks, 1 onion, and a bit of salt. Filled with water and left it on low all day. When I got home, I scooped out the bones and veggies with a spider and added back the meat to simmer for about 30 minutes. Read the rest of this entry »

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Red-Chili-Rubbed Salmon

The original recipe is for an entire side of salmon to serve a crowd – I made it with 2 fillets to serve 2. I also skipped soaking dried chiles and used Thai red chili paste instead (because the overall flavor profile struck me as being Thai-ish and I had chili paste on hand already).

Preheat the oven to 350.

In a mini-prep, whiz together a lump of Thai red chili paste, a few tablespoons of brown sugar, juice from 1 lime, 2 big garlic cloves, and salt until a puree/paste forms.

Spread puree over salmon fillets in pan.  Lay thin lime slices on top.  Bake 20 minutes or until salmon is just cooked through.

Red-Chili-Rubbed Salmon

This wasn’t great, but I blame the quality of the salmon more than the recipe.  I used frozen salmon fillets from Whole Foods to avoid having to go to the fish store after work today, but in the future I’ll make time.  The frozen salmon dried out in the oven much faster than fresh would have, and the resulting texture was dry and a little mealy.  The glaze was delicious and I would definitely give this another try.

I served it with a baby spinach salad – dressing was half the juice from a navel orange, a splash of champagne vinegar, dijon mustard, EVOO, salt and pepper.  Topped it with toasted pine nuts and crumbled blue cheese.  (My salad dressing jar?  An old Stage 2 baby food jar.  It is the absolute *perfect* size.)