salmon

Salmon Day

I’m a true Pacific Northwesterner and my love for delicious fresh salmon is in my blood. And there is nothing better than Alaska salmon.

Grilled, pan seared, or oven roasted – any way you serve it – this iconic fish is always a treat!


Photo by Kathy Casey Food Studios®

That being said, I have a new favorite salmon preparation: Citrus Marinated Slow-Cooked Salmon. Quick to prepare for a crowd and oh-so-delicious!

Schmear a side of salmon with a flavorful mixture of mustard, honey, lemon zest, fresh herbs, and olive oil. Then lay out super thin slices of lemon and oranges and shaved fennel – alternating orange and lemon for a truly beautiful presentation.

Bake low and slow at 250o F for about 40 minutes, depending on how thick your fillet is. This low-and-slow method makes for a very moist and succulent preparation and a great centerpiece for your next get-together.

And make sure to mark your calendars for August 10th for Alaskan Wild Salmon Day! A fun day to try out your fave salmon dishes – looking for tips and ideas, try some of my d’lish salmon glazes below like my Chipotle Honey Glaze.


D’lish Salmon!
(Photo courtesy of Alaska Seafood Marketing)

So whether you’re smoking, grilling, or oven-roasting it, get your wild salmon on while it’s in season.
–Kathy

Sunkist® Citrus Marinated Slow-Cooked Salmon
This salmon preparation is perfect to serve to a crowd. Slices of citrus baked over the top, and the low-and-slow cooking method keep it moist.

Makes about 6 servings

Salmon
1 small side of salmon with skin, (about 2 – 2 1/2 pounds)
1 Sunkist® navel orange
1 Sunkist lemon

Marinade
3 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
1 Tbsp. local honey
zest of 1 Sunkist Lemon*
2 Tbsp. chopped minced fresh dill
2 Tbsp. chopped fresh parsley
2 Tbsp. thinly sliced fresh chives
1 1/2 tsp. kosher salt
1/2 tsp. fresh-ground black pepper

Preheat oven to 250 degrees F°.

Bring fish out of refrigerator 20 minutes before cooking. Cut 2 pieces of heavy-duty wide foil to fit a baking sheet pan. Stack the pieces shiny side down. Spray generously with cooking spray.

Pat fish dry with paper towels. Place the salmon skin side down in the middle of the foil. If the salmon is to long for your baking sheet or if the tail end is thin, tuck the tail under.

Slice the orange and lemon each into 8 thin slices. Set aside.

In a small bowl, mix together marinade ingredients. Spoon the marinade over the salmon, coating well.

Lay the sliced citrus over the top of the salmon arranging in a “scale-like” pattern. Cook salmon for approximately 40 – 45 minutes, depending upon desired doneness and the thickness of your salmon.

* To make lemon zest: Zest is the outer peel of the fruit with no white pith attached. You can make fine zest with a zesting tool, microplainer or fine grater.

Recipe by Kathy Casey Food Studios for Sunkist®.

Salmon Glaze Tips and Tricks
Glazing salmon is a delicious and fast way to add a punch of flavor. These easy stir-together toppings are perfect for keeping on hand in your refrigerator. Try drizzling some glaze on your salmon during the last minutes on the grill. Or if pan roasting, right after you flip the salmon in the pan, spread a tablespoon of glaze on the top and then finish in the oven. This gives the glaze time to get a bit golden and caramelize a little. Use about 1 tablespoon per portion of fish or about 1/3 cup on a side of salmon. You can always pass extra glaze for those that want a little more!

Molasses Marmalade Glaze
Makes a scant 1/2 cup

1/4 cup orange marmalade
2 Tbsp. molasses
1 tsp. smoked paprika
1 Tbsp. cider vinegar

Stir ingredients together in a small bowl until well combined. Store refrigerated for up to 2 weeks.

Brown Sugar Peanut Glaze
Makes about 3/4 cup

2 Tbsp. hot water
1/4 cup packed brown sugar
2 Tbsp. soy sauce
2 tsp. finely minced fresh ginger
6 Tbsp. smooth peanut butter

In a small bowl stir together the hot water, brown sugar and soy sauce. Then stir in the ginger and peanut butter until smooth. Store refrigerated for up to 2 weeks.

Chipotle Honey Glaze
Makes a generous 1/2 cup

1/2 cup local honey
3 Tbsp. puréed chipotle peppers in adobo sauce*

Stir together in a small bowl until well combined. Store refrigerated for up to 2 weeks.

*To make chipotle purée: Purée a can of chipotle peppers in adobo sauce with a hand blender, blender or food processor until smooth. Freeze any remaining purée for another use.

Recipes by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on August 2nd, 2018  |  Comments Off on Salmon Day |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes, salmon, seafood, seafood

Okie Dokie Poke!

It’s no secret that the poke trend is taking Seattle- and the entire country- by storm. And while it seems this hot craze is new to the scene, traditional Hawaiian poke has actually been around for centuries. Seriously- centuries!

So what makes poke so popular? Well it’s healthy, delicious, and so customizable! The raw fish salad is traditionally made with cubed ahi tuna, seaweed, onions, and an Asian inspired dressing made of soy sauce, ginger, sesame oil, and sesame seeds. But these days poke shops offer much, much more- allowing YOU to tailor your experience! And living in the Northwest we also love our salmon poke. Just be sure to use Alaska Salmon that has been previously frozen for safety purposes.


Alaska Salmon Korean BBQ Poke
Here are some fun Poke recipes that we worked on!

And lucky for us- Seattle has some amazing poke restaurants that are a must-try! My go-to spot is Poke To The Max, created by the Hawaiian poke legend Chef Sam Choy. With locations in Tacoma, Hillman City, and 3 mobile food trucks that travel throughout the Seattle area- it’s easy to become a regular.

On August 21st you can really get your poke on at Chef Choy’s Seattle Poke Contest where dozens of local chefs will come together to prove that their take on the dish is the best. Expect live music, delicious food and drinks, and of course- lots and lots of POKE! And if that’s not enough to convince you- each ticket purchase benefits The Bennett Foundation, founded by Seattle Seahawk’s beloved Michael Bennett! So get out there and enjoy great food, for a great cause.

For more information and tickets to The Seattle Poke Contest, visit their facebook page! or get tickets here! -Kathy

Posted by Kathy on August 17th, 2017  |  Comments Off on Okie Dokie Poke! |  Posted in appetizers, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, salads, salmon, seafood, seafood, seasonings

Burgers

When summer time finally hits the Pacific Northwest, burgers are the first thing on my mind. To me, the smell of a burger sizzling on an outdoor grill is simply intoxicating.

I’ll always love a classic beef patty piled high with condiments and spreads, but sometimes it’s fun to switch it up. Burgers are a blank canvas to get creative and try new combinations. Your local farmers market is a great place to find inspiration.


Photo from Clean Eating

Outdoor BBQ in your weekend plans? Create a burger bar and make it interactive with a DIY set-up! Simply pre-heat your grill and have it hot and ready. Pick up some artisan buns and set out a variety of cheeses and spreadables like spicy sriracha mayo, fun mustards, local pickles, and grilled sweet onions. Offer unique patty options to please the whole crowd- like local grass fed beef, veggie black bean burgers, or seasoned turkey patties.

Or why not try my Barbequed Salmon Burgers on Lemon Dill Buns! The smoky grilled salmon patty paired with fresh condiments like lettuce, cucumbers, or a tangy vegetable slaw is knock-your-socks-off delicious. If baking your own buns seems daunting, not to worry! Just pick up your favorite from a local bakery and get to grillin’.

Make sure to have your guests bring some tasty sides, ice cold brews, and wine. And while the grill is still hot – throw on a few bananas for making up some grilled banana splits for a sweet ending – yum!
-Kathy

Barbequed Salmon Burgers
Makes 4 servings

1 ½ lbs boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
½ tsp black pepper
1 Tbs Dijon mustard
2 Tbs minced onion
1 Tbs fresh dill
1 tsp minced fresh garlic
1 TBS fresh lemon juice
2 TBS dried bread crumbs
¾ tsp kosher salt

Lemon Dill Buns, or local bakery bun
Mayonnaise or Tartar Sauce
Any combination of burger goodies you like, such as tomato, lettuce, onion, cucumbers, vegetable slaw, etc.

To make the burgers, chop the salmon well. Mix it thoroughly with the remaining burger ingredients in a medium bowl. Divide the mixture into 4 portions and shape into 4 ½-5 in diameter well-compacted round patties. Refrigerate the patties, tented, for at least 30 minutes or up to overnight to firm.

Pre-heat a grill to high and oil. Carefully place patties on grill and cook for about 2 minutes per side.

Split buns in half and toast lightly. Spread mayonnaise or tartar sauce onto buns, add the cooked patties, and pile high with garnishes of your choice.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy on June 16th, 2017  |  Comments Off on Burgers |  Posted in Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, Lifestyle, Recent Posts, Recipes, salmon

Local Salmon The Big Kings Are Coming In!

Nothing says Pacific Northwest like salmon, and it’s that time of year again when this rich, delicious local gem is readily available. Bring on the summer sun, its salmon-cooking season!


D’lish Salmon!
(Photo courtesy of Alaska Seafood Marketing)

There are several varieties of salmon available locally that can fit any budget and taste, from sockeye to King. Salmon’s natural oil and fat content help keep it moist and tender, even when grilling, but you can help it stay that way with a flavorful brine.

Brining possibilities are endless: white wine and savory spices, brown sugar and soy, or simply sugar and salt brine – just dunk your pieces for 15 minutes or so before cooking.

Salmon makes the perfect platform for glazes, marinades and other tasty toppings. How does roasted king salmon with a Chipotle Honey Glaze or an Orange Ginger Butter sound? Or contrast salmon’s rich meatiness with a fresh and zesty Zesty Lemon Basil Vinaigrette. Makes me want to fire up the BBQ right now!

So whether you’re smoking, grilling, or oven-roasting it, get your wild salmon on while it’s in season.
–Kathy

Chipotle Honey Glaze
Make a generous 1/2 cup

1/2 cup local honey
3 Tbsp. puréed chipotle peppers in adobo sauce*

Stir together in a small bowl until well combined. Store refrigerated for up to 2 weeks.

*To make chipotle purée: Purée a can of chipotle peppers in adobo sauce with a hand blender, blender or food processor until smooth. Freeze any remaining purée for another use.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Orange Ginger Butter
Switch this basic recipe up with different combinations of citrus and herbs. Change out the ginger for garlic and try using a different mustard as well. Roll up different variations into logs in plastic wrap and freeze for up to 4 months. Just slice off a few pieces for a salmon topping anytime.

Makes 1 cup

8 Tbsp. (1 stick) salted butter, softened, cut into chunks
1 1/2 tsp. Dijon mustard
3 Tbsp. orange juice concentrate
1 Tbsp. finely minced orange zest
1 Tbsp. finely minced ginger
1/4 tsp. salt
2 green onions, very thinly sliced

Place all ingredients except the green onion in a food processor. Process until smooth and emulsified, scraping down the sides of the work bowl often. (If the butter doesn’t come together right away, be patient and continue processing.) When the mixture is well blended, add the green onion and pulse until mixed. Keep refrigerated, tightly covered, for up to 7 days.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Zesty Lemon Basil Vinaigrette
This quick and easy homemade dressing is delicious drizzled over salmon. You can switch up this basic vinaigrette recipe by changing out the basil for cilantro and the lemon for lime, and/or adding a dash of hot sauce for some zing. You can also double the recipe and add all the ingredients at once to a blender to make a more creamy dressing.

Makes 1 cup

2 cups fresh lemon juice
2 Tbsp. local honey
2 Tbsp. Dijon mustard
1 tsp. finely minced fresh garlic
1/2 cup olive oil
2 Tbsp. minced fresh basil
1/2 tsp. kosher salt
Fresh-ground black pepper

Place the lemon juice, honey, mustard and garlic in a small bowl. Whisk to combine. Continue whisking and drizzle in the oil to incorporate. Then stir in the basil, salt and pepper. Store refrigerated for up to 10 days.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Posted by Kathy on May 26th, 2016  |  Comments Off on Local Salmon The Big Kings Are Coming In! |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, salmon, seafood
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