Pan Fried Salmon

Salmon is touted as a fish containing healthy fats in quantities not found in most other sources of protein.  I just see it as a tasty fish that you can use in many ways.  This is about my preferred way of preparing it.

I don't remember where I found the idea for this as it was over 10 years ago.  I've not been able to find it since then so I can't give credit where's it due.  Oh well.  One of the problems I have with most pan fried salmon recipes is the fact that they use marinades and lots of ingredients that mask the flavor of the salmon.  I know that's what most chefs do but I'm not a chef and I believe that many times treating a primary ingredient simply is the best way to go.  All it takes to make this salmon and have crispy skin is 4 ingredients, a skillet, and just a little bit of time.

The first step is to let the salmon warm up to close to room temperature and dry all sides.  I know most videos and TV chefs use paper towels but a regular towel will work and it what I usually use.

Salmon fillets dried and ready to go.

Step two is to smear some of the softened butter on the skin side and then sprinkle salt on that side.

Coated with butter and ready for the skillet.

Step three is put your skillet on an eye set at medium to medium-high and let it get hot.  When it is hot, put the salmon in the skillet skin side down.  Don't touch it until the cook line is about halfway up the side of the fillet.

Step four, season the flesh side with salt and pepper.

Seasoned on the flesh side and almost ready to flip.

Step five is flip the salmon once the cook line is about halfway up the side of the fillet.  Leave it until the cook lines meet or almost meet depending on how done you like your salmon.

Note the nicely done crispy skin.  Fillets almost done.

Step six is serve and enjoy.

An excellent supper

The supper we had this evening was the pan fried salmon fillet, carrots sautéed in butter, and a broccoli and rice dish made with a homemade cream of mushroom soup.  Basically it is a broccoli and rice casserole just using homemade ingredients so use your favorite recipe.

An alternative way of serving is to make a pan sauce to pour over the salmon.  Using the butter and juices left in the skillet, add 1/4 - 1/3 cup of whiskey and let it cook down and slightly thicken.  Spoon the sauce over the salmon and enjoy.

Give this method of cooking salmon a try and see how you like it.  Let me know what you think.

Uncle T



Sous Vide Pork Belly, Tri-color Quinoa with Tomatoes, and Boiled Okra

It's been some time since I've used and written about my Joule.  I'd been wanting to try their recipe for pork belly but every time I'd get one I'd cure the whole thing for bacon.  Last week I had stopped at the Commissary to get some cokes (generic Southern word for carbonated beverages) and saw they had a nice 3lb piece of pork belly in the meat case.  I decided that would be a half for sous vide and the other half for smoking.

Some weeks ago, ChefSteps came out with a combination offer of the big mouth clamp for Joule, a silicon pot cover, and a silicon mat to protect your counter from the heat.  This put those to the test and they did what they were supposed to do.  For long cooks I like to use a small cooler to help retain heat and that is exactly why the big mouth clamp was developed.  It worked like a charm with enough room left to have fit an even thicker cooler.  The silicon pot cover kept the water from evaporating and kept the heat in very well.  I'm quite pleased with them both.  I didn't bother with the mat since I was using the cooler.

Fresh from under the broiler

One thing I will change the next time I make this is the amount of the "cure" I will use.  In the ingredient list they say 5 heaping spoonfuls of salt and 2 heaping spoonfuls of sugar.  When they get into the process, they say 5 parts salt and 2 parts sugar.  I went with what was in the ingredient list and used it all for my 1.5lb piece of pork belly.  There was lots of extra "cure" that fell off and gathered in the corners of the vacuum bag.  While the belly had good flavor it was a bit saltier than I thought proper.

Succulent pork belly slices

I did do one variation to their instructions.  I ground 2 tablespoons of Szechuan peppercorns and added them to the "cure" mix before applying it to the belly.  Another thing I did, though not really a variation since they didn't address it was to put some roasted sesame oil in the bottom of my cast iron skillet.  The cast iron skillet is used to put the sous vide pork belly under the broiler to crisp the skin before serving.

A tasty supper

The tri-color quinoa with tomatoes was done in the pressure cooker.  I used chicken broth instead of water then stirred in some diced tomatoes along with some salt and pepper when it was done.  Adding some fresh sage, oregano, and thyme along with the tomato would be good as well.

Preparing the boiled okra can be found in this post.

We really like pork belly and this method of preparation will definitely find its way into the rotation.  If you have a Joule, give this pork belly recipe a go.  Pair it with the quinoa and okra and I think you'll be pleased with the results.

Let me know what you think.

Uncle T

Roasted Butternut Squash Ravioli with Shrimp in a White Wine Butter Sauce

I know I've done pasta posts but this is a bit different.  Some time back, I gave away my hand cranked pasta roller because we came across a good deal on the pasta roller attachment to the KitchenAid stand mixer.  This was the first time I've made pasta since buying that roller.  I must say, having two hands to work the pasta dough and being able to adjust the thickness knob on the fly make a huge difference.  As an extra, the grandbaby liked watching me run the dough through the roller.


I used my usual pasta recipe for the ravioli since I've found no need to try another.  To form the ravioli I used my Fantes Grandpa Dante's Ravioli Maker to make the ravioli.  I can recommend this ravioli maker without reservation. 

Ravioli filled and ready to cover

Besides the pasta, you'll need some roasted butternut squash.  In case you've never roasted butternut squash I'll include how I do it.  Cut the squash into 1/2 - 3/4 inch rounds.  Cut the rounds in half.  The skin can now be easily cut from the half round.  Cut the half round in half again cutting parallel to the initial cut.  Cut those pieces into cubes that are approximately the same size on all sides.  Put in a bowl until the whole squash is cubed.  Drizzle with olive oil and toss.  Add salt and pepper and toss.  Dump onto a baking sheet and spread out then place in a pre-heated 425F oven.  Cook for 20 minutes.  Remove from oven and turn the squash cubes.  Return pan of squash to the oven and cook another 10 minutes or until the desired degree of caramelization is achieved.  Remove from oven and  serve.

Boil in salted water

I used left over roasted butternut squash to make the ravioli.  I only had about a cup or so left over.  I warmed them up and mashed with a fork and called it good.  I used a slightly under filled #70 portion dipper to fill the ravioli.  I've since bought a #100 to be able to fill the ravioli without having to estimate the fill with the #70.

All sauced up and ready to serve

I rolled the pasta dough out to the #5 thickness with the KitchenAid pasta roller.  I didn't want to get too thin and risk the ravioli breaking.  Next time I think I'll go to #6 on the thickness to make the ravioli a bit lighter.  What seemed to work best was to roll out the two sheets for the top and bottom of the ravioli before starting to make it.  The first batch I rolled out the bottom sheet and put it on the form then rolled out the top.  Once the bottom sheet is on the ravioli form, use the mold to push down and form the pocket.  Put in the filling, making sure to not get it on the edges of the ravioli.  Place the top sheet of pasta over the form and press down.  Then roll over the form with a rolling pin to seal the ravioli and cut through the pasta.  Turn the form upside down over a lightly floured sheet pan and gently push the ravioli out of the form.  Add the ravioli to boiling water and cook about 5 minutes.

Plated up ready to eat

The shrimp and white wine butter sauce is fairly simple.  I used 36-41 size shrimp because that is what I had in the freezer.  Once thawed, I removed the tails and did a dry brine with a mix of salt and sugar for about 10 minutes.  Melt 4 Tbs of butter is a large skillet and add the shrimp.  Once the shrimp are half done, turn then add the white wine.  I eye balled it but used about 1/2 cup of white wine.  Once the wine has cooked down and the shrimp are done add another 2 - 3 Tbs of butter and add the ravioli.  Stir/toss the ravioli into the shrimp and the sauce and cook until the sauce thickens a bit.  The flour in the pasta water should help this.  If it doesn't thicken to your satisfaction you can use a little corn starch mixed in water to thicken the sauce.  Plate the ravioli with some shrimp and the white wine butter sauce and grate or shave some Parmesan cheese over the top.  Some crusty bread or a light salad is all you need to accompany this for a good meal.

A nicely filled ravioli

Give this a try and let me know what you think.


Uncle T

Tomato Pasta Ravioli with Italian Sausage Meatballs

I've made tomato pasta before to use as noodles but this time I saved some leftover pasta to make ravioli on the second night.  Here is the recipe for tomato pasta

I made the ravioli using Fantes Grandpa Dante's Ravioli Maker that is available here on Amazon.   The pasta was rolled out to the 5 thickness on the KitchenAid pasta roller.  A #100 portion scoop is a good size to use to fill the ravioli.

The filling for the ravioli is one I came up with some time back when I ran short of another filling and had a couple of empty ravioli shells left.  This filling is a mix of Greek yogurt and grated Parmesan cheese.  I use a 50/50 mix for my filling.  My base recipe is 1/2 cup each which should fill two dozen ravioli at least.  To make more it's easy enough to make as little or as much as you need using this ratio.

The meatballs that went with this dish are made from hot Italian sausage made it Uncle T's kitchen.  If you don't want to make sausage you can use any Italian sausage you choose.  I prefer hot Italian sausage for this dish but I imagine a sweet Italian sausage would be good if that is your preference.  I make the meatballs by using my #100 portion scoop.  Melt a some butter in a large skillet and add the meatballs.  Cook them until they are browned on all sides.

A skillet full of ready to serve goodness

To make the white wine butter sauce add three or four more tablespoons of butter to the skillet with the meatballs and when melted and bubbling add 1/2 to 3/4 cup of white wine.  It's always best to use a wine you enjoy drinking.  This time I used a sauvignon blanc.  By the time the wine has cooked down a bit the ravioli should be done and can be added to the skillet.  Don't bother draining the ravioli as you take it out of the pot.  The starches in the pasta water should help the sauce to thicken.  If it doesn't get as thick as you want mix a little corn starch and water then add it to the sauce and stir until it thickens.  Give the ravioli and the meatballs a good mix to get them well coated with the sauce and serve.

Plated up and ready to eat

Once you plate the ravioli and meatballs spoon a little sauce over them.  You can add a bit of grated Parmesan cheese over the top but it isn't really needed.

Give this this one a try and let me know what you think.  Remember, have fun in the kitchen.

Uncle T