Cajun Shrimp and Salmon

Cajun cuisine (French: cuisine cadienne; Spanish: cocina acadiense), as the two other languages demonstrate, reflect the cooking style of the Cajun-Acadians in the 18th century in Southern Louisiana, plus the West African offer "rustic" cuisine (locally available ingredients).

A bite of history: French speaking Acadians from Eastern Canada where deported by the British during the French and Indian War (1754-63). Most ended up in Louisiana, New France (North America).

Serves 4

4 wild salmon fillets

large wild shrimp, peeled and deveined

olive oil

2 Tbs. (12 g) Cajun seasoning* or substitute with: cayenne pepper, garlic powder, and paprika

2 sliced organic, each: red and green bell peppers

2 sliced organic onion

6 organic minced garlic cloves

organic cherry tomatoes, cut in half

1/2 cup (120 ml) organic vegetable broth

Himalayan salt and black pepper to taste

parsley for garnish

~Cajun French~

en 1. Sprinkle Cajun seasoning over both sides of the salmon fillet and shrimp.

de 2. Heat the oil over medium-high heat.

trwa 3. Add the salmon fillets and cook about 4 minutes on each side, inside temperature 145F/63C.

katr 4. Remove and set aside.

senk 5. Cook the shrimp in the same skillet about 2 minutes on each side or until pink and opaque.

sis 6. Remove and set aside.

set 7. In the same skillet, add more oil and sauté the bell peppers, onions, and garlic.

wit 8. Add the cherry tomatoes and broth. Simmer about 5 minutes.

nèf 9. Add the salmon and shrimp.

dis 10. Season with salt and pepper to taste.

onz 11. Garnish with parsley and serve.

*Cajun seasoning

One type out of many homemade variations

paprika

kosher salty

garlic powder

ground black and white pepper

onion powder

dried oregano

cayenne

thyme

Add to a jar, cover, shake, and keep for up to a year.

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Salmon à la Mandarin Orange Glaze

Wild salmon is considered to be healthy due to the fish's high protein, omega-3 fat, and high vitamin D content and lower contaminant levels. A little glaze on top adds a different flavor.

แซลมอนเคลือบส้มแมนดาริน (Thai)

/sælmxn khelụ̄xb s̄̂m mæn dā rin/

Serves 4

Preheat the oven to 425F (220C)

2 Tbs. (30 g) white miso paste

1 Tbs. (30 ml) organic rice vinegar

juice of one organic mandarin orange

1 organic mandarin, sliced

2 Tbs. (30 g) organic honey

2 tsp. (10 ml) soy sauce or gluten-free liquid aminos

1/2 tsp. (5 ml) sesame oil

4 wild salmon fillets

sliced organic green onions

optional: chopped organic pistachios 

seasonings:

• sesame seeds
• oregano
• mint
• salt
• black pepper
• minced garlic
• etc.

cooked organic rice

หนึ่ง /nùeng/ ๑ 1. Mix the miso paste, rice vinegar, mandarin organ juice, honey, and soy sauce/liquid aminos, and sesame oil.

สอง /song/ ๒ 2. Add the salmon and coat both sides. 

สาม /sam/ ๓ 3. Marinate for 30-60 minutes in the refrigerator. 

สี่ /see/ ๔ 4. Place the fillets on a parchment-lined baking sheet.

ห้า /hah/ ๕ 5. Add a sliced or two of mandarins on each fillet.

หก /hòke/ ๖ 6. Bake for 10-12 minutes, with an inside temperature of 145F (63C).

เจ็ด /jèd/ ๗ 7cin. Remove, plate, and add some green onions, any seasonings, and optional nuts on top.

แปด /ppaed/ ๘ 8. Serve on top of rice.

Try some of the other 

fish recipes: https://veggiefernandezs.blogspot.com/search/label/fish

or

Asian dishes: https://veggiefernandezs.blogspot.com/search/label/Asian

 

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Salmon Rice Bowl

Folklore says that salmon return to the exact spot where they hatched to spawn, and tracking studies have shown this to be mostly true. Some may stray and spawn in different freshwater systems. 

It is an oily fish and very healthy due to the fish's high: protein, omega-3 fatty acids, and vitamin D. Always eat wild salmon.

Salmon has been part of culture and livelihood as far back as 5 000 years in the Nisqually tribe in western Washington state.

Serves 4

3 cups (390 g) cooked rice, keep warm

dash or two sesame seeds and black pepper

1/2 Tbs. (7,5 ml) olive oil

4 tsp. (20 ml) canola oil or healthier use olive oil

4 wild Alaska salmon fillets, cut into fourths

8-12 cups (1040-1560 g) mixed organic greens

2 cups (260 g) organic cucumbers, cut in half lengthwise, then thinly sliced

2 cups (260 g) organic cherry tomatoes, cut half

1/2 cup (65 g) organic red onion, in half-moon slivers

Thai peanut sauce

1. Toss the warm rice with the seeds, olive oil, and black pepper.

2. grilled:

 (a) Heat the grill to medium-high heat.

 (b) Rub 2 tsp. (10 ml) canola or olive oil on the grill and on 4 metal skewers.

 (c) Skewer the salmon.

 (d) Brush the fish with the rest of the oil and dash of black pepper.

 (e)  Cook for a few minutes on each side (inside temperature 145F/63C)

 (f)  Remove the fish skewers from the grill.

3. baked:

 (a) preheat the oven to 400F (200C)

 (b) Skewer or not

 (c) Brush the fish with the rest of the oil and dash of black pepper.

 (d) Bake for 12-15 minutes (inside temperature 145F/63C).

4. Place 2-3 cups (260-390 g) mixed greens in the bottom of 4 large bowls.

5. Add 3/4 cup (95 g) rice to each bowl.

6. Arrange 1/2 cup (65 g) each: cucumber and then tomatoes on top.

7. Add a skewer of salmon and serve with the peanut sauce on the side.

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Deviled Eggs

 Thanks to Carol M. for this poster. 

Take a trip back to Ancient Rome, where boiled eggs were traditionally served with spicy sauces as a first course. The dish is popular in Europe and North America.

Deviled eggs can be cold hors d'œuvres or a main course during gatherings or parties.

Deviled eggs (aka stuffed eggs, Russian eggs, dressing eggs)

saying: Ab ova issue ad mala (Latin)

 literally: from eggs to apples

meaning: from the beginning of a meal to the end

A. Boiled eggs:

ūnus I.  Add a quarter of the way with cold water in a saucepan.

duo II. Place the organic eggs in a single layer at the bottom.

trēs III.  Add more water to cover an inch or two (2,5-5 cm)

quattro IV.  Add more eggs, add more water.

quīnque V. Add 1 tsp. (5 ml) vinegar to the water (keep the egg whites from running out)

sex VI. Add 1/2 tsp. (2,5 g) salt (to prevent cracking and easier to peel)

septem VII. Uncovered, turn the heat to high and bring to a rolling boil.

octō  VIII. Turn off the heat, cover, and let sit 10-18 minutes.

decim IX. Strain and run under cold water (to stop the cooking).

decem X.  Peel and slice in half.

ūndecim XI. Peeled eggs should be eaten within a day or two, unpeeled within 5 days.

B. Deviled eggs:

1. Scoop out the egg yoke and mix the type of deviled egg(s) you like.

2. Fill each cut egg with the filling(s).

C. Types of deviled eggs:

~Use organic if possible and (dairy-free) ingredients~

1. Avocado...

avocado, cilantro, lime, garlic, jalapeno

2. Bacon...

mayonnaise dijon mustard, chives, bacon, cayenne pepper

3. Jalapeno...

mayonnaise, cream cheese, bacon, jalapeños, cheddar cheese

4. Spicy...

mayonnaise, hot sauce, blue cheese, celery, taco seasoning

5. Relish...

mayonnaise, smoked paprika, relish, black olives, red onion

6. Smoked...

mayonnaise, BBQ sauce, red onion, cheddar cheese, cilantro

7. Classic...

mayonnaise, dijon mustard, smoked paprika

8. Smoked salmon...

mayonnaise, red onions, smoked salmon, everything but the bagel seasoning 

9. Picked...

beet, mayonnaise, dijon mustard, smoked paprika, celer

Or

10. Just sprinkle the egg yoke with paprika.

11. Viennese deviled eggs Gefüllte Eier "stuffed eggs"

deviled eggs

(diary-free) organic mayonnaise

mustard powder

Dijon mustard

chipped sour-sweet pickles

garnishes: capers and paprika

12. Belarusian deviled eggs чортавыя яйкі /čortavyja jajki/ "damn eggs"

preheat the oven to 400F (200C)

serves 8

10 hard-boiled organic eggs, cut in half, save 16 eggs without the yolks

(dairy-free) organic softened butter, mayonnaise, and heavy cream

dill

paprika

chopped parsley

dry (gluten-free) breadcrumbs

Gruyère cheese (or a dairy-free cheese)

anchovies

garnish: watercress sprigs

адзін /adzin/ 1. Mash the yolks with the butter.

два /dva/ 2. Beat in the mayonnaise, cream, dill, paprika, and parsley.

тры /try/  3. Chope the extra whites and stir into the mixture.

чатыры /čatyry/  4. Fill 16 egg whites.

пяць /pjac’/ 5. Place on a baking tray.

шэсць /šesc’/ 6. Mix together the breadcrumbs and cheese.

сем /sem/ 7. Sprinkle over the yolks.

восем /vosjem/ 8. Cross each egg with two strips of anchovy, making an X.

дзевяць /dzjevjac’/  9. Back for 10 minutes until golden tops.

дзесяць /dzjesjac’/ 10. Add springs of watercress.

адзінаццаць /adzinaccac’/ 11. Serve warm.

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