Pine Nut Encrusted Salmon Steaks

Overview:

I had some extra pine nuts from a recent baba ganoush and came up with the following recipe. WOW – The flavors explode in your mouth.

Ingredients:

2 8 ounce Salmon steaks
1/3 cup pine nuts
1/4 tablespoon kosher salt
1 tablespoon course ground pepper
1 tablespoon oregano
1 tablespoon basil
3 tablespoons extra virgin olive oil
Cooking spray
Lemon
Lime
Italian Flat Leaf Parsley

Directions:

Pine Nut Encrusted Salmon Steak

Pine Nut Encrusted Salmon Steak

Combine the pine nuts, salt, pepper, oregano and basil in a food processor. Chop until pine nuts are finely chopped. This mixture is very close to a pesto. The mixture should have a paste type texture. Use 2 tablespoons of mixture to coat each salmon steak.

Preheat oven to 400 degrees. In a medium to large skillet heat the olive oil over a medium heat. Add the salmon steaks to the skillet pine nut side down. Cook approximately 3 minutes until pine nuts are browned.

Remove salmon steaks and place in an oven safe Pyrex or similar dish coated with cooking spray. Bake for 10-12 minutes until salmon flakes with a fork.

Plate and garnish with finely chopped parsley and a lemon and a lime wedge.

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Bayou Blast

Overview

I can not take credit for this one. It is found in many of Emeril Lagasse’s recipes by the name of Emeril’s ESSENCE. I normally make batches that are fairly close to the original, but usually add a little twist.

Ingredients:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano (oregano powder)
1 tablespoon dried thyme

Prep:

Mix all ingredients thoroughly.

Use:

Makes enough to fill a regular sized spice jar. I like to use empty McCormick 2.12oz Course Ground Black Pepper jars, for the 2 different pour methods. Store and use as any other spice.

Good for seasoning, beef, pork, fish, chicken or just about anything else.

Variants:

Substitute 1 tablespoon ground cinnamon
Substitute 1 tablespoon chili powder
Substitute 1 tablespoon curry powder
Substitute 1 tablespoon ground mustard

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Universal Chimichurri

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Bison Rib-Eye with Chimichurri

Chimichurri … chim-EE-churrrrrrrr-EE … chiiimmmmm-ee-CHURY …CHIM-ee-CHEW-ree. It dances on your tongue, and just wait until you taste it!

No! It has nothing to do with Mary Poppins flying around England, hanging on the end of a silly umbrella!

Chimichurri is perhaps one of the most recognizable culinary exports of Argentina. Usually used as a sauce for various meats. It can, however, be used in many other applications. Think of it as general condiment much like ketchup, though always fresh and with a lot more flavor.

Ingredients:

Since this is “Universal” Chimichurri the ingredient list is rather vague, giving only a general idea of what to use. Feel free to experiment, add a little bit of this, take away a little of that.

A big bunch of green stuff (weeds)

  • Cilantro
  • Parsley
  • Basil
  • Arugula
  • Green Onions

Smelly stuff

  • Garlic
  • Onion

Hot spicy stuff

  • Jalapeno
  • Serrano
  • Habanero
  • Cayenne

Sour/Acid stuff

  • Lemon juice
  • Lime juice
  • Some type of Vinegar

Oily Stuff

  • Extra Virgin Olive Oil
  • Quaker State 10W40 (maybe not)

Extras

  • Herbs
  • Spices
  • Salt
  • Pepper
  • Bell Pepper

Directions:

Toss everything into a blender or food processor, blend until ingredients are well mixed. Make as chunky or smooth as you would like, I prefer a smooth sauce.

Notes:

This is a sauce that can be different every time you make it. Find proportions that work for you then refine it with each new batch.

If you come up with a really exceptional version please share!

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