Tag: main course
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.
Turkish Skin-On Chicken Breasts
Turkish Skin-On Chicken Breasts
These Turkish chicken breasts are highly flavorful and can be either baked or grilled. The marinade is yogurt-based, giving it a slight tang with the addition of lemon juice and the tomato paste. You can also use this marinade on other chicken parts, lamb, and even fish. Use boneless skinless chicken cut into cubes and grill on skewers to make kabobs.
Servings: 4
Equipment
- parchment paper
- baking pan
Ingredients
- 4 boneless skin-on chicken breasts
- 1 cup Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 6 garlic cloves minced
- 2 tbsp tomato paste
- 1 tbsp Aleppo pepper flakes
- 1 tbsp sea salt
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp black pepper
- 1/8 tsp ground cinnamon
Instructions
- Mix all of the marinade ingredients together.
- Marinate the chicken breasts for at least 8 hours, preferably overnight; making sure to get the marinade under the chicken skin.
- Preheat the oven to 400°. Line a baking sheet with parchment paper. Place the breasts on the pan.
- Bake for 35-40 minutes until the skin is crispy and the internal temperature reads 165°.
Duck Bacon Carbonara
Duck Bacon Carbonara
Carbonara is one of my favorite pasta dishes. This is my personal take using homemade duck bacon and farm fresh duck eggs, instead of using pancetta and chicken eggs. My carbonara takes about 10 minutes of prep work and 10 minutes cooking time to create a dish that tastes like a million bucks.
Servings: 4
Ingredients
- 8 oz duck bacon diced
- 6 garlic cloves minced
- 1 cup frozen peas
- 3 duck eggs beaten
- 1/2 cup parmesan cheese shredded
- 1 tbsp cracked black pepper
- 1 lb linguine
- 1 cup reserved pasta water
Instructions
- Mix together the beaten duck eggs, parmesan, and black pepper. Set aside.
- Add the pasta to a large pot of salted boiling water. Prepare according to the package instructions; cooking 1 minute shy of being done. Drain, saving 1 cup of pasta water. Set aside.
- Brown the duck bacon in a large sauté pan over medium heat until crispy; about 8 minutes. Remove from the pan with a slotted spoon; reserving the duck fat.
- Add in the garlic. Cook for 1 minute.
- Stir in the peas. Cook for 1 minute.
- Turn off the heat. Add in the pasta, coating in the garlic and peas.
- Stir in the duck egg mixture and the reserved pasta water.
- Stir in the duck bacon.
