Posted in Color Photography, Inspiration, Recipes

Herb-Crusted Haddock

This is delicious. Herb-Crusted Haddock with Tomato Maple Salsa. Served with Asparagus with Lemon Chive Sauce.

All recipes from one of my favorite cookbooks–both a wonderful cookbook and garden design book, by Ellen Ecker Ogden.

The Haddock recipe called for a Fresh Fennel Salsa but I forgot to buy the fennel when I was grocery shopping so I made the Tomato Maple Salsa, which was out-of-this world!

Ellen writes:

“In Vermont we add maple syrup to everything, including fresh tomatoes and herbs for a fresh, tangy salsa. The sweet syrup tames the acidity of tomatoes, add the small bite of hot peppers and it is an explosion of flavors. Don’t be daunted by the list of ingredients, it all comes together quickly.”

Ingredients

6 medium vine ripe tomatoes (3 pounds)
2 sweet peppers, finely diced (2½ cups)
2 medium onions, finely diced (2 cups)
2 cloves garlic, minced (1 teaspoon)
1 Habanera pepper, minced (1 tablespoon)
1 Jalapeno pepper, minced (2 tablespoons)
¼ cup chopped fresh dill
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
Juice of 1 lemon (3 tablespoons)
Juice of 1 lime (1 to 2 tablespoons)
1-teaspoon sea salt
1-teaspoon ground cumin
1/3 cup maple syrup
2 tablespoons soy sauce

Instructions

  1. Trim the tops off the tomatoes and gently squeeze out the juice and the seeds from the interior cavities. Discard the insides and coarsely chop the tomato flesh into half-inch pieces and place in a large bowl. You should have about 5 cups of chopped tomatoes. Add the sweet peppers, onions, and garlic and set aside.
  2. With a paring knife, trim the tops off the Habanera and the Jalapeno peppers; slice them in half and remove the seeds. (Be careful not to touch your eyes or your face and clean the cutting board, knife, and your hands carefully when done!) Slice and finely mince into very small pieces, adding them to the tomato and sweet pepper.
  3. Add the herbs, juice from the lemon and the lime, salt, and cumin; finally, pour in the maple syrup and soy sauce. Mix together well, taste, and add seasoning. Place salsa in the refrigerator overnight so the flavors can blend. You may need to drain some of the liquid from the salsa that has accumulated overnight. Salsa will keep for up to a week.

I baked the Haddock at 375 for about 20 minutes. It was coated with a mix of:

1 1/2 cups of bread crumbs
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon fresh savory, finely chopped
Salt & Pepper

I roasted the Asparagus as I baked the haddock. The Sauce recipe follows:

  • 4 ounces cream cheese, at room temperature
  • 1/4 cup yogurt
  • Zest from 1 lemon, about 1 tablespoon
  • Fresh chives, about 1 tablespoon chopped
  • 1/8 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1 pound asparagus ( 12-16 spears), tough ends snapped off

In a medium bowl, mash together the cheese and yogurt until smooth. Whisk in the lemon zest, chives, cumin and sugar. Season with salt and pepper.

We loved these recipes from Ellen so much so that a few days later I made a version of her Tarragon Chicken Salad with Creamy Blue Cheese Dressing!

Posted in Recipes

Asparagus And Potato Salad

As Susan was heading out the door on her way to buy Shetland Salmon and Shrimp, she called out to me and said  “Bruce, while I am gone why don’t you make a potato salad to have with our salmon?”

I found a recipe online and adapted it to my liking.

Ingredients

  •  7-10 small potatoes (We buy these at our local grocery store; brand name is The Little Potato Company.)
  • 1 bunch of asparagus
  • 2 Tbs minced red onion
  • 2 Tbs minced parsley
  • 1 large handful of walnuts, chopped
  • 3-4 Tbs olive oil
  • 2 Tbs red wine vinegar
  • 1 tsp dijon mustard
  • 1 large clove of garlic, minced
  •  6-8 cherry tomatoes, halved or quartered
  •  1/2 cup roasted sweet red peppers, chopped
  • Salt and Pepper

Instructions

  1. Cut off tough ends of asparagus and then slice asparagus into one inch pieces.
  2. Slice potatoes in quarters and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes – until almost fork tender. Add asparagus and cook for 1-2 minutes more.
  3. Prepare vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic and black pepper. Add onion, parsley, walnuts, tomatoes, and peppers.
  4. Drain the potatoes and asparagus when ready, add to a bowl, add the vinaigrette to the warm potatoes and asparagus. Toss to coat the potatoes.

We served this with Grilled Shetland Salmon. The Shrimp Cocktail we had while watching The Belmont Stakes.

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