NEW YORK, Sept. 8, 2009
Three Easy, Tasty Salmon Recipes
Manhattan Chef Ed Brown Shares Them, on "The Early Show"
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Play CBS Video Video Ways to Cook Salmon Chef Ed Brown showed Harry Smith and Debbye Turner Bell different ways to cook a salmon dinner.
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(CBS)
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News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
It also happens to be a healthy "oily" fish packed with protein, Omega-3 fatty acids, and vitamin D.
Not only that, salmon's easy to find, cook and serve. You can poach it, saute it, cook it in foil; the possibilities seem endless.
On "The Early Show" Tuesday, Ed Brown, owner and head chef of the restaurant
Shallow Poached Salmon with Summer Beans
This recipe is light, and takes advantages of the last flavors of summer.
Serves 6
2-1/2 pounds salmon filet, boneless, skinless cut in 6 equal portions
1 tablespoons Olive oil
2 Fresh shallots, peeled, diced
1 Cup White wine or water
1/3 Cup Fresh Lemon juice
2/3 lbs. Green beans, snap root end, split centrally in quarters
1/2 lbs. Yellow beans, snap root end, split centrally in quarters
2 tablespoons Butter
1/2 Bunch of fresh chives, cut to 1 inch length
1/2 Bunch of Fresh Tarragon, picked leaves, rough chopped
1/2 Bunch of Fresh Chervil, rough chopped
Sea salt & freshly ground black pepper to taste
In a large non-reactive skillet on medium heat, cook shallots in the oil.
Add the wine and lemon, bring to a simmer.
Place fish into liquid flesh-side down (skin side up), keep a a very gentle simmer, cook 1-1/2 minutes, flip carefully.
Cook approximately 3 minutes second side, remove to serving platter.
Add beans and butter to liquid and increase heat to medium high, cook 1 minute.
Remove pan from the fire, add herbs, season salt & pepper, adjust lemon juice if needed.
Equally distribute beans and sauce over the fish.
Salmon Poached in Olive Oil; Tomato Mint Salad
This recipe is super easy, and the colors of the salad will make the whole dish really pop.
Serves 4
For the Fish:
1-1/2 pounds of Boneless, skinless, Salmon, divided into 4 equal portions
1 quart of Excellent quality olive oil
Fleur de Sel & Fresh Ground Black Pepper
In a medium non reactive sauce pan, heat oil, low fire (approx. 110 degrees).
Submerge fish into oil, leave on medium fire for 1 minutes, remove and let rest in oil until done
(approximately 15 minutes).
Remove from oil season with Salt & Pepper.
For the Tomatoes:
1/2 Pint Red Grape or Teardrop or Cherry Tomatoes cut in eighths
1/2 Pint Yellow Grape or Teardrop or Cherry Tomatoes cut in eighths
16 Picked leaves of fresh mint coarsely ripped by hand
2 tablespoons Excellent Quality Olive Oil
1/8 teaspoons Red Chili Flakes
Sea Salt & Freshly Ground Pepper
Combine all ingredients and toss, but do not break up the tomatoes.
For the assembly:
Place fish on center of plate, drizzle some of the excess oil around.
Place 1/4 of the tomato mixture on top of each portion of fish and serve.
For the third recipe, go to Page 2.
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