Posts Tagged ‘dill weed’

Want something different to do with salmon? Well, the other day while perusing one of my Mother’s old cookbooks, I came across her recipe for salmon croquettes tucked away between the well worn pages. Start this one earlier in the day so that you have time to let this sit and the flavors to permeate through the mixture before making the croquettes.

1 lb. fresh salmon, I am using Coho
4 cups of water
1 cup of Chardonnay
2 TBS Old Bay Seasoning
2 eggs, beaten
1 1/2 cups of Progresso garlic bread crumbs
1/2 onion chopped finely
3 green onions finely chopped
1 tsp dill weed
Dash of salt and a few grinds of pepper
1 1/2 TBS butter and extra virgin olive oil

Place the water, Chardonnay and the Old Bay Seasoning into a skillet. Heat this up to boiling.

Water, wine and Old Bay

While waiting for this to boil, wash off the fish and remove any fish scales that might be apparent. When the mixture boils, turn the heat down to low then add the fish with the pan, skin side down.

Add the salmon

Let the fish cook in the liquid for approximately 10 minutes.  Carefully remove this from the pan and place skin side up on a plate and let this cool. When cooled, slide off the skin and discard. On the salmon, you will notice a brown coloration under the skin.  I took most of that off too!  After this is done, flake the fish in a large mixing bowl. Then add the eggs, bread crumbs, the onion and green onion, dill weed and salt and pepper. Using your hands combine and then cover and let this sit in the refrigerator for an hour or more, so that the flavors meld together. Then using a 1/2 cup measuring cup, scoop into the mixture and form into patties, or the croquettes.

Croquettes are ready to cook

Lay each of these on a plate until ready to cook. While this recipe always served our family of five, if there are only two of you, allow two per person and freeze the rest. Next we will fry these up in butter and olive oil. Use about 1 1/2 TBS of butter and an equal amount of olive oil.

Croquettes starting to cook

Turn them over

When done drain on paper towel

Serve these with jasmine rice and a couple of slices of lemon! Don’t forget your green vegetable!

Dinner is served!


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My first experience with this amazing root vegetable was in a Matzoh Ball soup that my grandmother made. It has a unique flavor that is a bit sweet, a bit buttery, and spicy! The grocery stores in the Foothills, and even when we lived in the SF Bay Area, do not give much space to this lovely vegetable, which lends to it being an unappreciated vegetable!

Parsnips at Kroger - Photo from Wikipedia

The parsnip is related to the carrot. Actually in Roman times, when carrots were white, it was difficult for pickers to distinguish the parsnip from the carrot! This vegetable was considered a luxury for Roman aristocracy.

Parsnips - Photo from Mariquita Farms

The parsnip adds a unique flavor when added to soups. It can be roasted, and is great mixed with other vegetables like carrots and potatoes. When cooking with the parsnip, peel the vegetable before using. The parsnip has a tendency, like potatoes, to brown, so unless you will be using them quickly, soak them in water with a bit of lemon juice added. Herbs that compliment the parsnip are dill weed, basil, thyme and tarragon.

Roasted parsnips, carrots and potatoes - Photo from JamieOliver..com

The parsnip is also really good for you! It is rich in potassium and is also a good source of fiber! Vitamin C, K, and folate can be found in this vegetable. It is good for helping to reduce cholesterol and it helps lower the risk of high blood pressure!

Gotta dash now as I am thinking of making something yummy with this vege! Hmmm…maybe parsnip oven fries? What do you do with parsnips?

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