No matter how often I make salmon, I find I like it best grilled outdoors with some fresh veggies and served with a simple sauce.
But what I like even better are the leftovers:
Salmon mixed in scrambled eggs
Grilled cheese with Salmon sandwiches
On a caesar salad
Whipped up with cream cheese, scallions, and dill to make a spread.
Salmon soup sounds a bit odd to the ears.
But just think of things like clam chowder, crab or lobster bisque….
Salmon Chowder is maybe even better…..
So here’s the plan for making enough salmon for a meal,
but having enough leftover to make soup.
Grilled Salmon, Balsamic Sauce and Grilled Vegetables
Serves 4 with leftovers
2-3 lb salmon filet, cut into serving pieces
Kosher salt and fresh ground pepper
1-2# fresh asparagus
2 Large red or yellow onions
1/4 c balsamic vinegar
1/4 c honey
Preheat gas grill or stove-top grill to medium-high.
Pat salmon dry with paper towels.
Brush salmon generously with oil and shower it liberally with salt and pepper. Set aside.
Clean and trim asparagus. Slice onions 1/3-1/2″ thick.
Heat indoor oven to 250F and put serving plate and dinner plates in to warm.
Drizzle vegetables with olive oil and sprinkle with salt and pepper. Grill, turning once, until light char marks appear- just a few minutes. Remove from grill and set aside in oven on warmed platter.
Add salmon filet pieces to grill and grill until medium-rare, about 8-10 minutes for 1″ thick fish. Remove to warmed platter with vegetables.
While fish is cooking, make sauce: In a small sauce pan, warm together balsamic vinegar and honey. You can drizzle it on the filets or serve it in a bowl at the table where people can help themselves.
If you’d like some grilled bread, too, simply brush some sliced baguette with olive oil and grill it. After it is browned on one side, turn it and add a little grated parmesan. Set aside until veg and fish are done.
Salmon Chowder from Leftover Salmon
6-8 oz leftover grilled salmon
6-8 spears grilled asparagus
1/2 grilled onion
Cut these things up and stick back in the frig while you make the rest of the soup.
1 medium onion, chopped
4 celery stalks, chopped
2 large carrots, peeled and minced
4-6 small, new red potatoes, cut in half
1T olive oil
1 c chopped fresh parsley
1 clove garlic, minced
Kosher salt and fresh ground pepper
1 qt chicken broth, low-sodium
2T fresh tarragon or 1t dry tarragon
1 c dry white wine or water
1 c chopped fresh spinach or kale
2T heavy cream
In a medium stockpot, saute the onion, celery, carrots, and potatoes in the oil until softened. Add the fresh parsley and the garlic. Season with salt and pepper. Saute 1-2 minutes, being careful not to burn the garlic. Add the broth, wine, and tarragon and stir well. Taste. Reseason with salt and pepper as necessary. Bring to a boil and reduce heat to simmer, cooking until vegetables are tender–about 15 minutes, adding chopped fresh spinach during last five minutes or so of cookinbg. Add the reserved cut-up salmon, asparagus and onion. Stir in the heavy cream. Warm through 2-3 minutes, and serve hot.
There are a few tulips in bloom, and my grass has some green in it. 60 and a little wind. Snow on the peak, of course. Trees are budding out and will probably get clobbered with the next snow. Such is spring at the edge of the Rockies. If we had eaten dinner an hour earlier yesterday, we could have eaten (with a sweatshirt) on the deck, one of our favorite things to do. Today…not.
Hey, Alyce, what about dessert? Nope, not so much. I’m trying to abstain, but I’d love for you to look at some dessert on fellow blogger Andrew Scrivani’s site:
That’s kinda how I’m gettin’ any these days….
Hey, Alyce, what about wine? Well, you know I’m cutting back, but there’s always room for a small glass of Pinot Noir (Oregon if you can) with salmon. Though, and I feel like the Wizard of Oz scarecrow here, some people really like a great, big old California Chardonnay to break that fat. Try both and tell me how you feel?
Waiting for Godot
Sing a new song; sip a new soup,