Montreal Salmon

So it's been a while...but here is the promised Montreal Salmon. This is one of mine and Nate's favorite dinners. Plus it's super fast to put together and cook. It's the easiest and probably one of the tastiest salmon recipes you'll ever find!


So first here's a little bit about the salmon I use. I love the awesome salmon fillets I find at the local Costco called Kirkland Signature Atlantic Salmon. The coolest thing about this salmon product is that each bag comes with 7-8 indivdually wrapped salmon fillets. Personally I think that this keeps each fillet tasting fresh and not fishy. Each fillet is about 3 lbs. Nate and I usually cook two fillets and only eat one. We save the rest for lunch the next day which actually makes a delicious leftover. Price depends on where you are. In the US the bags were running around $12-14 and in Canada anywhere from $14-20. Its a great buy though and so much easier then dealing with a huge salmon!



1. Preheat oven to 350 degrees F.



2. Use an oven safe baking dish such as Corning Ware. Coat the bottom of the dish with a generous amount of extra-virgin olive oil. Place the fillets in the dish coating the bottom of the fillet with the oil, then flip it coating the opposite side. Sprinkle the fillet with Montreal Steak Seasoning and then flip it and season the other side. *Note: Try to sprinkle it evenly over the fillet. Anywhere you have a pile of seasoning it's going to taste potent (tested and tried)! Plus, your seasoning both sides so don't worry about not getting enough.



3. Don't cover. Just stick it into the over and bake for 15-20 minutes. In the last five minutes check periodically to see when the middle goes from a fleshy pink color to a peachy cooked color. You don't want to over cook because then the salmon tastes dry and tough. It might take a couple of times to get it right depending on your oven temperature.




I usually serve it with rice of some sort, white, brown, bismati, wild, all work and all are delicious! There are so many different kinds of veggies that work with salmon, but I usually do broccoli because it's my favorite. I always spruce up the broccoli with shredded sharp chedder! Enjoy! ~K

A Spice That ROCKS My World!!

So, this is Montreal Steak seasoning and it is delicious! Not only that, it is so versatile! You can use it on so many other things besides just steak, although it makes a steak amazing espcially if you add a little beef tenderizer to it first! Yum! Try it on burgers, chicken, veggies, potatoes and even salmon.

The trick with this spice is quantity, especially if you are gonna put it on something other than beef. Try a little at first before you nose dive into it. Just a light brushing is usually the best. There are other Montreal spices available for chx, etc. but I found the steak spice to be a must have in any kitchen, well mine more specifically! :) Plus, spices are super expensive so if you find one with multiple uses, jump on it! You can find this in any grocery store and I acutally found it in bulk at the Costco in Canada. Not sure about the US but check for it anyway, it's worth the $$! Stay tuned for my Montreal Salmon! Happy cooking! ~K

Chx & Mushroom Pesto over Wheat Linguine - Serves 4-6

Shopping List:

• Fresh Basil leaves (about 2 cups chopped and packed)
• Fresh Garlic
• 15-30 Mushrooms (I like Cremini or Shiitake, optional)
• 1/4 cup pine nuts
• Parmesan Chz
• Olive Oil (a cooking must have!)
• Chx Broth
• Heavy Cream
• Box of Wheat Linguine
  

1 . In a large skillet at 2 tbsp. of olive oil, the mushrooms sliced, and a clove of garlic minced all over medium heat. Sautee the mushrooms until soft. While those are cooking, start a pan of hot water to boil for pasta. Now I cube and cook the chx in a separate pan with some olive oil and add later but you can start cooking chx first then add a little more oil and then sautee the mushrooms and garlic all together. Whatever you perfer.

2. PESTO SAUCE:

2-3 Cloves garlic, crushed
2 cups, packed, coarsely chopped basil leaves
Pinch of course salt
1/4-1/2 cup pine nuts
5 tbsp Parmesan Chz
1/3 - 1/2 cup olive oil
Combine everything into a food processor except the oil and mix to a paste. Gradually blend in the olive oil and adjust seasoning to your liking. I would suggest ajusting the amount of pine nuts or garlic to what you like. Recipe should make app. 1 1/2 cups maybe 1 3/4.

3. Once the mushrooms are soft add 1 cup of chx broth and let that reduce, about 10 minutes. Then add 1 cup of heavy cream and let that reduce as well. As that reduces cook your pasta. I'm not good at how much pasta to cook, I always cook too much. Usually I grab a big handfull and start there. I don't mind cooking too much because Nate and I take leftovers for lunch.

4. Once that's reduced (it should have thickened a bit and look very rich) remove from heat and add the your pesto sauce to it. Blend well. The thickness of the sauce will depend on how long you've let it reduce and how long you let it sit before serving. Feel free to mix the pasta into the sauce if you'd like. Nate and I just do it self serve so we can choose the amount of sauce we both personally like. Delizioso!!

This is just a recipe that I've thrown together so feel free to adjust it to how you would like it! I love garlic so I always add a lot of it! This is probably a longer recipe to prepare but totally worth your time and once you try it, it gets easier and easier. Plus it's great to do for company! Show off your cooking skills! It's not exactly like Noodles and Co. but just as delicious if you ask me! :) Happy cooking! ~K