Posts Tagged ‘salmon’

Disappearing Tomatoes

Monday, September 8th, 2008

A tomato sauce without tomatoes? Read on.
Dinner was salmon with tomato-caper sauce after an all-day house paintfest.

The tomatoes were Romas from our garden. I decided to remove the skins by cutting a small slit in them, boiling them for 30 seconds, plunging them in cold water, then peeling off the skins. Worked great. They were chopped up and put in the sauce per the recipe. After most of the liquid dissipated the tomatoes were barely discernable. The sauce tasted especially excellent, though.

Moral? Leave the skins on for show or take them off for the dough.

Doug

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Salmon Dinner Last Night

Saturday, August 23rd, 2008

I made Salmon with Tomatoes and Capers last night using tomatoes (Big Boy) out of our garden. The tomato skin was removed along with the core. Tasted much better than using canned tomatoes. The simmering took almost 30 minutes to complete.

We had two fillets of salmon: one farm-raised and one wild. The farm-raised salmon lacked in taste…dramatically. I highly recommend wild salmon over farm-raised. Wild salmon has much more omega 3 fatty acids which are very good for you.

doug the cook

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Another Great Way to Serve Salmon

Wednesday, July 23rd, 2008

We had a very tasty salmon dinner last night. A nice Italian Chianti paired well with the salmon. The acidity of the sauce is muted by a touch of sugar (or sugar substitute). Capers go well with salmon, too, so they were included in the sauce. Overall, a very enjoyable night.

Doug

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