Tag: fish
Salmon Head Soup (Ukha)
Salmon Head Soup (Ukha)
I know what you’re thinking. Why would anyone want to eat fish head soup? Well, let me tell you something. There is a ton of meat within that fish head; creating some of the most flavorful fish stock known to man. You are also utilizing a part that gets thrown away by people who don’t contain the knowledge of its greatness. Sure, it takes a little effort to pick the meat off the head. But it’s well worth it.
Servings: 2
Ingredients
- 2 tbsp butter
- 1 small yellow onion diced
- 1 large salmon head
- 2 medium potatoes cut into 1” cubes
- 5 dill stalks
- 2 bay leaves
- water
- 1/2 cup heavy cream
- cracked black pepper to taste
- salt to taste
- 2 tbsp dill finely chopped
Instructions
- In a large pot, melt the butter over medium heat. Sauté the onions for 5 minutes.
- Add in the potatoes, dill stalks, bay leaves, and salmon head. Fill with enough water to cover the salmon head. Simmer for 20 minutes.
- Remove the head, dill stalks, and bay leaves from the pot. Let cool. Pick apart the head meat, cheeks, eyes, and cartilage from the head and return to the pot.
- Pour in the heavy cream. Season with salt, pepper, and the chopped dill. Simmer for 5 more minutes.
Salmon Cakes
Salmon Cakes
I grew up eating salmon cakes, but the salmon came from a can. While there are various degrees in quality of canned salmon, nothing beats fresh cut from a fillet. I prefer to use farm-raised salmon because I like the richness from the fat content, but caught salmon will work too. It’s all personal preference. The skinned salmon gets pulsed a couple of times in the food processor with the wet ingredients, then mixed with the dry ingredients. Make sure not to over process the salmon or you’ll have a paste and the texture won’t be right. If eating as an appetizer, form the into golf ball-sized cakes. If eating as a main course, form into 4 equally sized patties.
Equipment
- food processor
Ingredients
- 1 lb farm-raised salmon fillet skinned; cut into cubes
- 1 large egg beaten
- 4 garlic cloves minced
- 2 tbsp parsley chopped
- 1 tbsp whole grain mustard
- 1/2 cup panko breadcrumbs
- 1 lemon zested
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 3 tbsp olive oil
Instructions
- Place the salmon, egg, garlic, mustard, in a food processor and pulse a couple of times until roughly chopped.
- Scrape the salmon mixture out of the food processor and mix in the breadcrumbs, lemon zest, salt, and pepper.
- Form into 4 patties.
- Heat up the olive oil in a sauté pan over medium heat. Add in the salmon cakes.
- Cook for 5-6 minutes a side.
Baked Walleye with Lemon Garlic Sauce
Baked Walleye with Lemon Garlic Sauce
Being from the land of 10,000 lakes, everyone here loves walleye. But mostly, you’ll only find people battering and frying the fish. Here is a great alternative way to prepare walleye without having to deep fry that only takes 12 minutes total cooking time. If you can’t find walleye, you can substitute other fish such as tilapia, cod, halibut, Chilean sea bass, or grouper.
Servings: 2
Ingredients
- 2 walleye fillets about 12 oz each
- 1 tbsp olive oil
- salt and pepper to taste
Lemon Garlic Sauce
- 2 tbsp butter
- 3 garlic cloves minced
- 1/2 lemon juiced
- 2 tbsp parsley chopped
Instructions
- Preheat the oven to 400°. Line a baking sheet with parchment paper. Brush the walleye with olive oil and season with salt and pepper.
- Bake for 10 minutes.
- While the walleye is baking, melt the butter in a small skillet over medium low heat. Add in the garlic and cook for 1 minute. Squeeze in the lemon juice and mix in the parsley. Turn off the heat.
- Brush the lemon garlic sauce over the walleye. Bake for 2 more minutes.
