DDD#164 – Vegan Baked Salmon

All Photos © Christine Elise McCarthy 2021

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Click the image below to watch my attempt Bosh’s Baked Vegan Salmon.

VEGAN BAKED SALMON

Ingredients

1 block extra firm tofu

The juice from 1 can of beets

1 nori sheets

1 shallot – chopped finely

1 tablespoon capers – chopped

1 tablespoon caper juice

2 lemons

1 cup fresh dill sprigs

1 tablespoon olive oil

3 tablespoon white wine

Salt and black pepper

Instructions

Preheat your oven to 350 degrees.

Press the moisture out of the tofu by halving it in thickness & using a tofu press or place it between paper towels, lay it on a plate and put the weight on top. Leave for at least 30 minutes to drain and firm up.

Cut the tofu blocks into four equal-size slices, pour the beet juice into the bowl, put tofu slices in the bowl, and leave to marinate for 10 minutes.

Lay the nori on the sheet pan. Lay one piece of tofu on each piece of nori. Add the lemon zest and juice, dill, capers, caper brine, and shallot. Cover the pan with foil, and bake for 20 minutes.

Remove tofu from the oven, remove the foil, place a slice of lemon on top of each block. Drizzle with the white wine & olive oil. Add S&P. Cover with foil again and return to the oven for another 10 minutes.

Serve!

DDD #32 – Vegan Carrot “Smoked Salmon” (Lox) & Carrot Hot Dogs

All Photos © Christine Elise McCarthy 2017

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Ok – I have been seeing versions of these two recipes everywhere & decided I had to try them.  I have a video of my efforts on my Youtube channel.  Click the image below to watch.

 

Neither of these is difficult to pull off but for my money, neither was really worth the effort.  Despite looking as convincing as you could really hope – the flavors were not especially strong.  A fun & novel experiment.

Vegan Carrot “Smoked Salmon” (Lox)

INGREDIENTS
2-3 cups coarse salt

3 large unpeeled carrots

 

Kelp granules and/or Roasted sesame seeds & Seaweed and/or Nori sheets

for the marinade

1 TBS miso paste

2 TBS olive oil

Several dashes liquid smoke

1/2 tsp apple cider vinegar

1 tsp kelp granules (or use only kelp granules)

1 tsp roasted sesame seeds & seaweed (or use only this)

DIRECTIONS

Heat the oven to 375 degrees.

Create a thick layer of salt in an oven-safe pan.  Place the carrots on top & sprinkle the carrots on both sides with kelp granules and the roasted sesame seeds & seaweed – or – wrap each carrot in a slice or nori.  Do not let carrots touch the pan.  Cover with salt & bake for 90 minutes.

Removes carrots from salt and, when cool enough to handle, slice as thinly as possible.  Even consider using a vegetable peeler or mandolin.  Mix the marinade & marinate the carrot slices for 2 or more days.  Be sure the carrots are always in contact with the moisture.

Serve as you would serve smoked salmon.  I used bagels, sliced tomato, red onion, capers, dill, lemon and S&P.

Carrot Hot Dogs

INGREDIENTS

Carrots – peeled down to a hot dog shape

Olive oil for frying

for the marinade

1/4 cup water

1/4 cup soy sauce (or tamari or liquid aminos)

1 TBS rice vinegar

1 TBS sesame oil

1/2 TBS apple cider vinegar

A few dashes liquid smoke

1 tsp garlic powder

1 tsp garlic powder

DIRECTIONS

Peel the carrots down to hot dog shapes.  Boil for about 8 minutes or until they have the tenderness of a hot dog.

Whisk the marinade together & submerge the carrots in it.  Add water or soy sauce to cover them.  Marinate overnight or longer.

Fry the carrots in a little olive oil & serve as you would eat a hot dog.

 

 

 

Smoked Salmon Spaghetti Carbonara & a Really Long Podcast (if you know what I’m saying)

All Photos © Christine Elise McCarthy 2013

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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First of all – I did a comprehensive interview a few months ago that was recently posted.  I talk about just about everything important over the course of my entire life.  If the minutiae of my existence intrigue you – HERE is the i-tunes link.  I talk about the old 90210 & being on set with Chucky & this blog & film festivals & what scandalous whores TV characters are these days.  Plus more!  And more.  And more.  That said –

This might be my favorite friggin’ pasta dish I have ever made!  Insanely easy & outrageously delicious.  Looking back over my past recipes I couldn’t help but notice that I seem to rave about most anything I put salmon in.  Like these:

Spaghetti with Smoked Salmon, Capers, Cream Cheese & Dill

Potato, Salmon & Asparagus Tall Tart (Pie) with Fresh Dill

Spicy Hoisin BBQ Salmon Tacos with Asian Slaw & Micro Cilantro

Roasted Salmon & Potato Hash with Hominy & Poached Egg (AWESOME!!)

Easiest Spicy Thai Coconut Salmon Soup for the Slow Cooker (with a Vegan option!)

But this smoked salmon carbonara is just something you must try if you like smoked salmon.  If you do not, make this with the traditional bacon (or the more authentic guanciale).  But try this.  Contrary to many folks’ idea of carbonara – true carbonara has no heavy cream.  It is simply whatever meat you use, eggs & Parmesan.  And pasta.  I made homemade spaghetti and that takes this dish to another level entirely but that is completely unnecessary.

This attachment for my Kitchenaid stand mixer is so awesome – I might marry it.  I make the pasta dough in my bread machine & then this thing turns that into spaghetti.  It is virtually effortless.   If you have a stand mixer – this attachment is worth its cost – assuming you eat lots of pasta.  And it makes several kinds of pasta – including tube pastas.  Think about it!  HERE is my original recipe for making homemade pasta.  And below is an image of the spaghetti I made.

So – this carbonara requires these items:

Spaghetti

Eggs

Parmesan cheese

Pepper

Smoked salmon

Garlic

Olive oil

I am going to let you decide whether or not to use homemade (or store-bought fresh pasta) or dry pasta but spaghetti is the traditional noodle used.  Check out how easy this is.  I am going to list the ingredients in a “per serving” way & you can just figure out how much of each you need to feed your headcount.

Smoked Salmon Spaghetti Carbonara

Ingredients

Spaghetti (1/4 lb dry per serving)

Eggs (one per serving)

Parmesan cheese – grated fine (1/4 cup per serving)

Pepper – to taste

Smoked salmon – roughly chopped – this is to taste, too.  You don’t need that much.  Think of it like bacon & allot an amount similar – per serving

Garlic – cut very thin (I used 2 cloves per serving)

Olive oil – a glug per serving

Parsley (Important!  Parsley is more than a garnish & really improves this dish.) – chopped – to taste

Extra cheese & pepper as garnish

DIRECTIONS

Cook the pasta.

While that is going on, saute the garlic & salmon in the olive oil over medium heat.  You do not want to brown the garlic & you are really only trying to heat the salmon through.

Whisk the egg & cheese & some pepper in a bowl & set aside.

When the pasta is done – reserve about a cup of the hot pasta water & drain the rest.  Add the pasta to the pan with the garlic & salmon.  Toss & combine well.

Transfer to a large bowl & then add the cheese & egg mixture.  The heat from the pasta will cook the eggs.  TRUST ME.  Add a bit of the hot pasta water (not all of it – GO SLOW) and mix it in.  Once you have a nice creamy texture (and you might not use much pasta water at all), serve it up on plates & be sure to top with lots of freshly chopped parsley.  Add more cheese & pepper if you like.  Shove it in your pie hole & wash it down with copious quantities of wine.  Fuck that whole “white wine goes with fish” thing, too.  If you want white – go for it but this dish holds its own against a big red, too.  Eat your carbonara!  Drink your Cabernet!  Think, “I am one badass son-of-a-bitch!”  Because you are!  AAAAAAARRRGGGGH!

I said badass – not pirate.  It’s a thin line.

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Easiest Spicy Thai Coconut Salmon Soup for the Slow Cooker (with a Vegan option!)

All Photos © Christine Elise McCarthy 2013

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Seriously, people.  If you can slice an onion, you can make this soup.  If you have a crock pot (and I got a huge one for ten bucks and you can, too.  Look HERE) this is as easy as throwing the ingredients into the pot.  If you do not, this can be done stove top very easily – you just can’t leave while it cooks.  But, I used a slow cooker & shoved the ingredients in there, took my dog, Dexter, to his physical therapy, had a meeting with an agent, ran some errands & came home about 5 hours later to a house that smelled as if I had a loving wife who had cooked all day who was waiting here to serve me this delicious, amazing soup.

I used some old, freezer-burned salmon fillets from Trader Joe’s.  I threw them in frozen, whole, skin on.  I came home & scraped the skins off & broke up the fillets with a spoon & voila!  If you are vegan, you can opt for other veggies (potato, zucchini, sweet potato, cauliflower or broccoli – whatever) instead of fish and omit the fish sauce.  Or – if you eat meat or fish but hate salmon – use shrimp or chicken.  Go nuts.  Customize as you will but TRY THIS SOUP.  So yummy!

Easiest Spicy Thai Coconut Salmon Soup for the Slow Cooker (Vegan option!)

INGREDIENTS

3/4 pound (or more if you want it heartier) of salmon (or shrimp or chicken or vegetables like potato, zucchini, sweet potato, cauliflower, broccoli)

3 TBS red curry paste

2 (13.5) oz cans of lite coconut milk

3 cups vegetable stock

2 TBS fish sauce (Red Boat – if you can find it – maybe at Whole Foods – if not, any fish sauce) – OMIT this if you are vegan

2 TBS brown sugar

3 carrots – grated or chopped

10-20 green beans – trimmed & chopped

2 jalapenos – seeded & diced (optional)

1 onion – sliced thin or chopped

3 TBS peanut butter

1 TBS fresh ginger – minced (jarred is fine)

1 cup peas

juice of 1 lime plus extra for garnish

1 large fistful of cilantro – chopped plus more for garnish

Sprouts as garnish – optional

Rice (cooked) – to serve with the soup (I used black rice)

DIRECTIONS

Put everything EXCEPT the peas, cilantro & lime juice into the slow cooker.  Cook on high for 4-5 hours.  Add the peas, cilantro & lime juice.  Cook until warmed through (twenty minutes – more maybe if the peas are frozen still) & serve with more lime & cilantro & a side of rice.  I served mine over the rice.

Stove top – kinda do the same thing but let it simmer covered for about an hour & then add the peas, cilantro & lime.  If using raw chicken – be sure the chicken is cooked through.

TRY not to eat twice as much as you need.  I dare you!  I bet you cannot.  🙂

Roasted Salmon & Potato Hash with Hominy & Poached Egg

All Photos © Christine Elise McCarthy 2013

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This is my kitchen – where I attempt to make the magic happen.

I am VERY lucky because it is huge & I designed it myself 16 years ago & it serves me extremely well.  It is a very inspiring place to hang out & in the 16 years I have lived here – I have collected nearly every cooking thingamajiggy you can imagine.  But the dish I present to you today requires only the basics.  A working stove & oven, a roasting pan & a frying pan.  If you are not a confident cook but you want to try one of my dishes, I would recommend this one highly – just maybe substituting fried eggs for poached.

This dish is so delicious, I was astounded.  I came up with it because I was hunting for new things to do with hominy – things that would not involve a ton of cheese.  Hominy seems most often used for breakfast scramble kinds of things and pozole (a traditional Mexican soup – which I will also attempt soon).  I am also still a tad fixated on the idea of poached eggs on things, probably because I haven’t yet mastered the art of poaching eggs nor have I gotten one of those glorious shots of dripping, oozing yolks bleeding yellow onto plates.  Another reason this dish was a perfect choice last night is because I had roasted a hunk of salmon & dressed it with lemon & dill but I didn’t like how it looked – so I couldn’t use it for the blog.  See?  Here it is:

Not so impressive to look at.  Salmon is cooked when the white fat in it bubbles to the surface.  I tried to wipe it away to make a prettier presentation – but I still didn’t like how it looked enough to post it here as a stand-alone recipe.  Monomaniacally obsessed with only making foods I can use for this blog, I didn’t want to eat that salmon as it was (though it was delicious) because it seemed like a waste of a great blog opportunity.  So – I wrapped it up & left it in the fridge until I figured something out.

This dish could be made with any meat, leftover or otherwise, or without the poached egg.  Lord knows, I ate half the friggin’ potatoes I’d made by simply grabbing a bit every time I passed the stove because they were delicious!  Same with the cold salmon.  But when I tasted it all together with that egg yolk blended in – I was blown away.  The potatoes were savory & delicious & the hominy added the nicest little crunch.  The salmon (which was just a bullshit piece of frozen fish from Trader Joe’s) was clean & fresh & the egg was rich & decadent.  Oh!  And some totally unnecessary $5 micro kale!  This dish is one of my favorite inventions ever.  And – except for the egg poaching – it is EASY!  If poaching the egg intimidates you, maybe fry them instead, but definitely try this dish.  I had it for dinner but it would make an amazing brunch option, too.  You can roast both the salmon & potatoes up to a day ahead & just assemble it last minute.  It is a genuinely easy dish with a few easy-to-find ingredients.  Try it!  Oh!  And here is a great idea to serve with it!  This is equal parts chardonnay & frozen berries – blended.  YUM!  The perfect pre-workout smoothie!

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Roasted Salmon & Potato Hash with Hominy & Poached Egg

feeds between 2-4 depending on your appetites

INGREDIENTS

2 eggs per person being served

2 yellow potatoes – cubed

5-6 red potatoes (or any other potato combo you desire) – cubed

1 medium onion – diced

1/2 lb salmon

2 tsp dry thyme

olive oil

butter

2 jalapenos – seeded & diced (optional)

1 cup hominy – or the full can

1/2 lemon

S&P to taste

Dill or parsley – chopped – as garnish

DIRECTIONS

Preheat the oven to 450.

Blend a TBS or so of butter with a TBS or so of olive oil & smear some onto your salmon.  Sprinkle with S&P.  Cook the salmon about 10 minutes – maybe more, maybe less, depending on how thick yours is.  Salmon is ready when the fat bubbles to the surface.  Remove from heat, squeeze some lemon juice onto it, cut it up into cubes so it cools faster & doesn’t continue to cook & set aside.

Toss the cubed potatoes in about 2 TBS olive oil & season with thyme and S&P.  Roast at 450, stirring every ten minutes, for 30 minutes or more or until golden.   Remove from heat & set aside.

In a frying pan, heat 2 TBS olive oil & saute the onion & jalapeno until the onion softens & is translucent.  Add the potatoes & hominy & heat through.

Add more S&P if you think it needs it.  In the last minute before you serve the hash, add the salmon & cook it just until it is warmed.  Do not overcook the salmon.  Set aside on low heat while you poach or fry the eggs.  HERE are some tutorials on poaching.

To serve, simply arrange some hash on each plate, top with your eggs & some dill or parsley & fresh ground pepper.  Devour!

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Smoked Salmon & Horseradish Cream Verrine with Cucumber & Tomato

All Photos © Christine Elise McCarthy 2013

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I recently discovered the VERRINE.  Here is the web definition:

verrine

A verrine is a confection, originally from France, made by layering ingredients in a small glass. It can be either sweet or savoury.

If you Google image search “verrine” you get an amazing array of gorgeous appetizers & desserts.  See HERE.

Last night, I decided to try my hand at one.  As per usual, I was restricted to what I already had on hand.  Fortunately, I had smoked salmon, cucumbers, dill & heirloom cherry tomatoes.  I also had a fresh horseradish root.That fucker cost $8 but it is like a Fred Flintstone club.  I grated a bunch up with a microplane but in the end, couldn’t really taste it.  You might just want to use a little prepared horseradish sauce,instead, if you attempt this recipe.  Also – I left my cream sauce very thick – like a whipped cream cheese.  You might like yours a bit runnier.  In that case, just use more heavy cream.The only part of this dish that is a proper recipe is the horseradish cream.  The rest is just a layering of ingredients that you can alter to your own tastes.  I made these in three sizes: a shot glass, a stemmed apperitif glass & a tumbler.  You can choose the serving size appropriate for the occasion.  Know that I ate all three of these myself last night.  These would make a wonderful brunch starter – sort of like a bagel with the works – without the bagel.

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Horseradish Cream

INGREDIENTS

4 oz cream cheese

4 TBS fresh grated horseradish root OR prepared horseradish sauce to taste

2 sprigs fresh dill

7 (or more) TBS heavy cream

1/8 tsp salt

DIRECTIONS

Blend everything in a food processor.  Add more heavy cream if you like a thinner sauce.  Add more horseradish sauce if you enjoy kick.

Smoked Salmon Verrine with Cucumber & Tomato & Horseradish Cream

INGREDIENTS

Smoked salmon

Cucumber

Tomato (I used multicolored heirloom cherry tomatoes)

Dill

Capers

Fresh lemon

Fresh bread or bagel

Horseradish cream

Fresh pepper

DIRECTIONS

Dice the salmon, tomato, cucumber & bread.  Put some bread in the bottom of each serving glass (I only used bread in the tumbler – not in the smaller verrines) & layer with cucumber, tomato & horseradish cream.  Top with dill & capers & squeeze a little lemon on top.  Finish with cracked pepper & serve!

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Spicy Hoisin BBQ Salmon Tacos with Asian Slaw & Micro Cilantro

All Photos © Christine Elise McCarthy 2012

Again – I found myself with ingredients & the desire to create something unique from them.  I had some old salmon in the freezer & two giant bags of small corn tortillas and a fat ass.  What could a girl do with those ingredients?  Hmmmm…fish tacos & a smaller ass?  Tacos are a surprisingly good choice if you are hoping to have a healthy meal.  Three of the little taco-sized corn tortillas have about 100 calories – combined.  As long as you eschew the cheese and any sour cream or that Mexican Creme stuff (which is delicious) – you kinda can’t go wrong.  And you can even use those – in moderation – and still come out ahead of a sandwich or a salad with things like avocado & heavy dressing.  Also – if you serve them, as I did, with a giant quantity of steamed broccoli or other steamed vegetable (I flavored the broccoli on my plate with a little tempura dipping sauce) – you end up full & satisfied and hopeful that soon, the shadow cast by your ass in the late afternoon sun will become less conspicuous.

So – here is my recipe for Spicy Hoisin BBQ Salmon Tacos with Asian Slaw.  I had two pieces of salmon each about the size of a giant Snickers & didn’t even eat one of them in my three tacos.   So – I guess this amount of salmon might feed three people a light dinner.  Typically, the ratio is 1/2 pound fish per person – so – if serving others – you might want to keep that in mind.

Also -I used micro cilantro – which cost me $5 basically because it looks really pretty, makes my post sound more foodie & because I am trying to impress people & establish my cooking bona fides through smoke & mirrors & exotic sounding ingredients.  But $5 for garnish when a .69 cent bunch of regular cilantro is probably better tasting – is really just silliness.

More silliness?  NEW AGE DRINKS?   Such a supermarket staple that they needed an aisle marker the way bread, cereals, canned vegetables & dairy do?  Who are these folks with a new age thirst?    Are they coming right from yoga or an ashram or a Deepak Chopra reading?  I Googled it & got some Time magazine article that seemed to equate new age drinks with smaller distributor iced teas.   But Gelson’s seems to think both iced tea AND new age drinks need their own labels so – I’m lost.

Anyway – on to tacos!

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Spicy Hoisin BBQ Salmon Tacos with Asian Slaw

INGREDIENTS

Salmon (1/2 lb per person) – try to get wild caught – not farmed.

MARINADE

Hoisin sauce

Sambal Olek or Asian chili paste

honey

soy sauce

Asian Slaw

1/4 medium head cabbage – shredded fine

3 inches of daikon – cut into short matchsticks

4 scallions – sliced fine

1/2 cup mayonnaise

2 TBS rice vinegar

1 TBS sesame oil

1 TBS black sesame seeds (optional – but they look pretty)

1 tsp black pepper

Chili Sauce

1/2 cup sambal olek

2 TBS sesame oil

1 TBS white sesame seeds (optional – but they look pretty)

Corn Tortillas (small taco size – if possible) – 3 or more per person

Micro cilantro or regular cilantro for garnish

lime wedges

DIRECTIONS

Put the salmon in a something to marinate it.  I used a freezer baggy.  I put the salmon in & then added a good amount (1/4 cup?) honey & the same amount of soy, sambal olek & hoisin sauce.  I sealed the bag, smooshed everything around in there & put in in the fridge all day.

For the slaw – blend the mayo, sesame oil, soy sauce, rice vinegar & pepper.  Mix the cabbage, scallions & daikon & then add the sauce.  Finally – add in the black sesame seeds – if you are using them.  Set aside – or chill if you made this in advance.

For the chili sauce – blend the sambal olek, sesame oil & white sesame seeds.  Set aside.

Remove the fish from the marinade but keep the marinade nearby in a bowl.  Grill your salmon a few minutes on each side over high heat.  I used a round grill pan.  I left the center of the salmon rare.  Feel free to poke into the salmon to check doneness – as you will break it up into small pieces later.  You may like your fish more cooked than I do.  Just eyeball it until you think it is ready. Return the cooked fish to the marinade.

Heat your tortillas on BOTH SIDES on a grill or in a frying pan or over your burners until they soften & just start to show browned patches.  Now it is time to assemble the tacos.  You can put a portion of fish (broken into small chunks) & slaw & tortillas on each plate & let folks assemble them themselves – or put everything out buffet style.  I was alone so I assembles the three tacos on my plate.  Easy.  Tortillas, slaw, fish, a drizzle of chili sauce, cilantro & a squeeze of lime.  Shove it in your face.  Enjoy!   PS – the slaw can be served as a side dish, too!

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Potato, Salmon & Asparagus Tall Tart (Pie) with Fresh Dill

All Photos © Christine Elise McCarthy 2012

This recipe is a 100% original Delicious-Delightful-Delovely invention.  It was not inspired by any other recipe – whether that be something I ate somewhere or something I saw on the Internet.  Again – it was born of ingredients I had on hand – like a second homemade tart dough waiting to be baked – and everything else used here – except the dill.  I had to go buy fresh dill.  This is the result of good ole-fashioned winging it & I recommend you try it.  The winging it part.  You could use sweet potatoes rather than white, leave out the salmon, use cooked chicken, use broccoli or peas or steamed kale instead of asparagus.  There is really no limit to the ways you could vary this.  My only recommendation is that you use some things with different colors – to prettify it.  This & a nice salad – you are good to go!

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Potato, Salmon & Asparagus Tall Tart (Pie) with Fresh Dill

INGREDIENTS

1 homemade (or frozen) tart dough – as made HERE

4 medium new potatoes (or red or sweet or russet – whatever) – sliced 1/4 inch thick

8 oz goat cheese

6 oz whole milk

2 eggs

12 dill fronds – stems removed.

zest of 1 lime

6 oz smoked salmon – diced

30 spears asparagus – FRESH

1/2 lb grated cheese (I used leftovers from the tomato tart – a combo of gruyere, smoked gouda & cheddar)

S&P to taste

DIRECTIONS

PREHEAT THE OVEN TO 350 DEGREES

Boil water with a tsp salt & add the sliced potatoes & cook until tender – between 5-10 minutes.  Drain & run cool water over them.  Set aside.

Wrap the asparagus spears in a wet paper towel & microwave them for a minute or two – until tender but not overcooked.  Or steam them traditionally.  Set aside.

Roll out your pastry dough & press it into a spring form pan (or a deep dish pie pan).  Chill for 30 minutes in the fridge.

In a blender or food processor – blend SIX OUNCES (reserving 2 ounces) of the goat cheese with the milk and the two eggs, lime zest and SIX of the dill fronds (reserving 6).  Add s&p to taste.  Set aside.

When the dough is chilled – take it from the fridge & layer the bottom with 1/3 the potatoes.  Add 1/2 of the asparagus and 1/2 the salmon & pour 1/2 of the milk mixture over this.  Layer another 1/3 of the potatoes & the rest of the salmon & asparagus & then add the final 1/3 of the potatoes.  Crumble the last 2 oz goat cheese on top of this & then the grated cheese blend.  Pour the second 1/2 of the milk mixture over this.

Bake at 350 for 45-60 minutes – or until the cheese begins to turn golden.  Remove from over & let rest for 10-15 minutes.  Remove the spring form ring (if using) and sprinkle with more fresh dill.  Can be eaten warm or at room temperature.

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