Josiah sent a quick message one day shortly after fish camp 22. It included a photo of a yummy looking piece of salmon....7 minutes in the air fryer. WHAT?
I knew I needed to try this...my doc would like me eating salmon at least 3x a week, red meat once a month and chicken the rest of the time. The rest of the family gets tired of salmon that often. I don't like to cook a huge batch and eat the same thing day after day...but if I can put one fillet in the air fryer and have it done in 7 - 10 minutes? That's EASY to do when the family is eating something like pork loin or beef roast. LOL
The technique is simple.
Pre-heat your air fryer by turning it on to 400 for 5 minutes if you don't have the pre-heat option. I don't.
Turn heat to 390 degrees or leave at 400. Recipes vary.
Spray or brush a bit of olive oil on the fryer.
Season fillet.
Place skin side down and air fry for 7 - 10 minutes depending on the thickness of the fillet. (Josiah said his took 7 min, but OURS take 15 min or so being so much more massive than his salmon - evidently. ::snort::) ::wink:: 7 - 10 min.
That's it. I've done it plain and with lemon and onions. I've sprinkled Old Bay on the salmon. I've brushed mayo and spices on it. Tonight - I did this combo.
INGREDIENTS
Salmon fillets (about a lb)
2 T honey
2 T Dijon Mustard
1/2 tsp garlic powder
1/4 tsp smoked paprika
1 tsp lemon juice
salt and pepper to taste
DIRECTIONS
Combine sauce mixture. (Either marinate in 2/3 of the sauce, or brush sauce on salmon)
Preheat fryer.
Air Fry 7 - 10 min.
If you chose to marinate, drizzle the remaining sauce on the salmon before you serve. I didn't marinate this time...just brushed it all on top and Michael and I really liked it.
Our first year in Alaska I asked everyone I knew for salmon recipes. Sandy shared her Salmon chowder recipe (Original recipe). I have made enough changes that it's time to note the new recipe. I'm often asked to share the recipe and now I won't have to say here it is and I do this and that to it. It's now a smokey Salmon concoction. Canning it was not a success. Of course, I think this tastes best with wild Alaskan salmon caught at the mouth of the Kenai river...but you can use canned salmon as well.
Even our fish haters take seconds of this soup.
Note: This makes a large (6 qt) pot of soup filled to the tippy top.
Ingredients
6 T butter
1 1/2 C chopped onion (Large onion)
8 garlic cloves (less if you don't love garlic)
1 C chopped celery
2 tsp garlic powder
4 C diced potatoes
4 Carrots, diced
4 C chicken broth
2 tsp salt
2 tsp black pepper
4 tsp dried dill weed
2 - 4 pints of canned smoked salmon (or 2 - 4 16 oz cans or, 2lbs salmon filet) *
2 (12 oz) can evaporated milk (in a pinch use any milk; I've used almond milk)
2 -3 C frozen corn
1 - 2 (8 oz) block cream cheese, do one and see if you want more
2 - 4 caps of liquid smoke (if you aren't using smoked salmon) again start with 2 and adjust
Directions
Melt Butter. Sauté onion, celery, garlic and garlic powder until onions are soft.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil, reduce heat, cover and simmer 20 minutes. (If using uncooked salmon filet add at this point and it will be cooked in the allotted time.
Stir in salmon, evaporated milk, corn, and cream cheese.
Cook until heated through.
Recipe Notes:
I provide shredded cheddar cheese at the table as the original recipe called for it. Most don't add it.
If you don't want it smokey, don't use smoked salmon or add the liquid smoke. It is still very good; we just think this takes it to the next level. LOL
I always forget and mix the sesame seeds in rather than sprinkling on top
I found this recipe and it's been a hit with the family. The other night I made a single batch of this, and orange chicken and it fed 7 of us well, with enough left over for a couple to have some at lunch the next day. I found this recipe on Dinner at the Zoo. This ones for you, Beth.
Ingredients
For the chicken
1 1/2lbsboneless skinless chicken breastscut into 1-inch pieces
2eggsbeaten
salt and pepper to taste
1/2cupall-purpose flour
1/2cupcornstarch
oil for frying
For the sauce
1teaspoonvegetable oil
1teaspoonminced fresh garlic
1/4cuphoney
1/3cupsoy sauce(low sodium)
1/2cupketchup
3tablespoonsbrown sugar (I use Monk Fruit or a Stevia/Erythrital blend)
2tablespoonsrice vinegar
1tablespoontoasted sesame oil
2teaspoonscornstarch
2tablespoonssesame seeds
2tablespoonssliced green onions
Instructions
Place the eggs, salt and pepper in a bowl. Stir to combine
Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
Heat 3 inches of oil in a deep pan to 350 degrees F
Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken
Drain the chicken on paper towels
While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
Heat the teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.
Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve.
Notes
The sauce can be made up to two days before you plan to serve it. This last time I used Tyson Popcorn chicken, baked the chicken and skipped steps 1 - 6. Because sometimes I need a quicker meal. I've also done this with un-breaded chicken. I liked it; family likes breaded better.
Jacque shared the idea of a loaded baked omelet with me and they were a hit! I made some dairy free, some plain, some loaded with veggies and others with meat. Once they are baked, I double wrap and pop them in the freezer. Everyone could pull them out, warm them up and enjoy....a healthy breakfast on the run.
I was originally given this recipe by Sandy D. our first year in Alaska. I have made it so often and changed it much. I'm going to go ahead and rename it and put in the way I actually make it as folks always ask for the recipe and I have to remember what tweaks I've made. If you'd like to try the original, click here.
Even our fish haters take seconds of this soup.
Note: This makes a large pot...1/2 for a "normal" 4- 6 serving pot of soup. Above is my 6 qt pot with this recipe as written below.
Ingredients
6 T butter
1 1/2 C chopped onion (Large onion)
8 garlic cloves (less if you don't love garlic)
1 C chopped celery
2 tsp garlic powder
4 C diced potatoes
4 Carrots, diced
4 C chicken broth
2 tsp salt
2 tsp black pepper
4 tsp dried dill weed
1-2 pint of canned smoked salmon (or 2 - 4 16 oz cans or, 2lbs salmon filet) *
2 (12 oz) can evaporated milk (in a pinch use any milk; I've used almond milk)
2 -3 C frozen corn
1 - 2 (8 oz) block cream cheese, do one and see if you want more
2 - 4 caps of liquid smoke (if you aren't using smoked salmon) again start with 2 and adjust
Directions
Melt Butter. Sauté onion, celery, garlic and garlic powder until onions are soft.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil, reduce heat, cover and simmer 20 minutes. (If using uncooked salmon filet add at this point and it will be cooked in the allotted time.
Stir in salmon, evaporated milk, corn, and cream cheese.
Cook until heated through.
Recipe Notes:
I provide shredded cheddar cheese at the table as the original recipe called for it. Most don't add it.
THIS is the recipe I used last year. Everyone loved it - it was sticky sweet. As I am dealing with diabetes, sticky sweet is not a good thing. It also limited what could be done with the salmon. It was GONE by January.
I knew I wanted to make more as this was a favorite....but I researched to see if I could find another brine.
We sort of combined various recipes/techniques this year. Here is exactly what we did.
INGREDIENTS
4 C brown sugar
1 C Kosher salt (non-iodized)
Maple Syrup or Orange Juice
Apple and Alder wood chips (is what we used this time)
INSTRUCTIONS
Mix brown sugar and salt.
Filet salmon as you desire. Rather than cutting salmon into small strips and chunks - we left it in big pieces this year. This made it easier to dry and smoke on the racks, took less time, and may be one reason it isn't as sweet this year.
Layer salmon in container, top with 1/4 inch of brine on each layer. Cover your container and place in fridge for 12 -14 hours. I consistently read online that longer marinading leads to saltier fish.
Put salmon on racks. Save liquid from containers to baste salmon as it dries. Pat off any big salt crystals. DON'T RINSE. Baste salmon with liquid.
*Dry salmon on racks - with a fan blowing on them for 2 - 2 1/2 hours. Baste around the one hour and 2 hour mark. Dry for 30 min beyond the last baste. A sort of crust layer forms and this is desired. Can't remember what it's called but it starts with a "p". It's helpful to have Yuuki stand guard during these 2 hours.
Beagle not essential to success
Near the end of drying...fill your wood chip pan with chips Heat smoker to 250* and let a strong smoke build up. When a good smoke has built up, turn your smoker to the lowest setting, open the door and let it cool down a bit. Spray your racks with non-stick spray (I didn't do this and it was fine). If you didn't dry your salmon on racks as I did - load the racks - or place the racks in the smoker. Baste if you'd like.
Reheat smoker to 150* Cook for an hour under steady smoke.
Baste with brine or do as we did - maple syrup. Orange juice can also be used and I'll try that next time.
Continue smoking with light smoke on 150*. In the original recipe this took an hour or two.
This took 7 - 8 hour with the bigger pieces. 😏
We smoked to an internal salmon temp of 145*. I am seeing it can be smoked to 135-145. I think we'll aim for 140* next time.
Michael basted throughout the process whenever the mood struck him.
It turned out really good. Not as dry, or sticky sweet. Rather than a sweet snack, we ate some for dinner. This will be great on crackers (as the last stuff was) but it will also be good in recipes and dips. I think the difference in the sweet is we left the salmon in bigger pieces AND Michael covered the racks with tin foil the first time...we didn't this time.
The racks cleaned up quickly in the dishwasher.
Smoked Salmon will keep for up to 2 weeks in the fridge. We vacuum seal and freeze and it lasted until it was all gone - at least 6 months.
If you want to can the fish - smoke for an hour or so for flavor, and then proceed with canning. I think it would be far to dry to can completely smoked fish. I have smoked for an hour and then canned with good results.
*Drying under fan - online some skip this step; all or most the Alaskans recipes I read say it is essential. I decided not to skip it.
Brenda sent this recipe. It uses a salt water brine for 4-8 hours in the fridge and then a sweet or savory dry rub right before you smoke. I plan to try the savory next time we have some salmon.
It's been suggested this is far too much work. I like knowing what's in the broth. I LOVE making something which will save us money from things we would have thrown out otherwise - veggie scraps and carcasses.
Ingredients:
1 Turkey carcass
Drippings from turkey
Bag of veggie parts*
leftover gravy
3 - 5 bay leaves
8 or so peppercorns
6 whole cloves
salt to taste
4 Qts water (I just fill it to the top)
*I dumped in a LOT of thyme, rosemary, parsley, marjoram this time and it tastes much better - use your taste preferences.
*Bag of veggies - onion stops, carrot ends, celery pieces...whatever I have left over or from chopping goes into a a gallon bag in the freezer. When I make stock I dump it into the pot.
Directions:
Bring to a boil. Skim off the foam that rises.
Simmer long enough for broth to reduce by 1/2 - this takes 3 - 5 hours. I've discovered if I let it reduce by about 1/4th - it is at a 1/2 when I remove the bones and strain the veggies.
Remove bones, strain veggies. I strain in my colander 3 or 4 times. If you want it without any bits of herbs - use cheesecloth.
Cool in fridge or out in snow on deck.
Skim the fat off the top.
Put into freezer bags or begin the canning process.
Some of the process is in this video at the 1:40 mark.
Stacia has been working on a Home Ec class this year. She's completed several sewing projects (PJ's, a dress, pillows, placemats), several knitting projects (hats and more hats and a scarf is in the works), and has learned a myriad of cooking tricks. She can bake cookies, cakes and cheesecake from scratch. She makes several entrees: Enchiladas, Tacos, Chicken Divan, Veggie Pot Pie... Part of her class has been participating in Raddish Cooking Club. Each month she gets a box with a cookie tool, some conversation starters, three recipes and more. This month they all centered around an Irish Theme.
She asked to make dinner. I was her sous chef - I basically cleaned up and chopped. She did a great job. In the video we ask - is this mint green or blue? There was an on-going debate about this on Saturday. LOL
If you'd like to watch her preparing dinner, click here. If you don't want to miss future videos, subscribe and click the bell icon to get notifications.
Everything was wonderful! I'll post recipes below.
Lucky Leek and Potato Soup A Traditional Irish comfort food - we understand why. Ingredients:
2 lbs or Russet potatoes (about 4 small)
1 Onion
1 large Leek
3 T Butter
1 1/2 tsp salt
1/4 tsp pepper
4 C vegetable Broth
1/2 C Heavy Cream (opt if you want it vegan)
Directions:
Peel and cut potatoes into 1 inch cubes. Set aside.
Dice onion.
Cut root away from leek. Slice both white and green parts into thin pieces. Wash leeks in colander until water runs clear. Add to onions.
Saute leek and onion in butter. Add salt and paper. Cook until soft, 6-8 minutes
Add broth and potatoes. Bring to boil. Cover and simmer on low 15-20 minutes.
Puree soup until smooth. (We may leave some potato chunks in the future). Irish Cottage Pie An authentic savory pie. Ingredients:
1 1/2 lbs russet potatoes (about 3)
1 T + 1 tsp salt (salt to taste)
1 onion
2 carrots
2 T olive oil
1 1/2 lbs lean ground beef
1/4 tsp garlic powder (we used quite a bit more)
1 T worcestershire sauce
1 tsp thyme
1 T tomato paste
3 T flour
1 1/2 C beef broth
1/2 C frozen peas (used corn instead)
1/3 C milk
3 T butter
Directions:
Preheat oven to 450*.
Peel potatoes, cut in to 1 inch pieces, add to large pot, cover with water and 1 T salt. Bring to biol over high heat, reduce heat to medium. Cook until tender, 20 min. Drain. Continue to prepare filling while you wait.
Dice onion and carrots. Heat oil in pan over medium high heat. Add carrots and onions. Cook util softened, 6-8 min.
Add beef, salt, garlic powder, worcestershire, thyme, and tomato paste. Break beef into small pieces.
Add flour, broth, and peas. Bring to boil. Cook until thick, about 2 min. Add filling to 8x8 baking pan (ours was a bit bigger).
Mash potatoes with butter and milk.
Spread potatoes even on top of filling.
Bake until potatoes are browned and filling is bubbling, about 15 min.
Sticky Toffee Pudding Irish-style pudding - a dense cake topped with toffee sauce!
Tastes WAY better than it looks!
Ingredients: Date Cake
8 oz pitted dates (1 1/4 C)
1 1/4 C water
1 tsp baking soda
1 stick butter
1 C brown sugar
1 tsp vanilla
1 eggs
1 1/2 C flour
1 tsp baking powder
1/2 tsp salt
Directions:
Preheat oven to 350*.
Grease and flour a 9 x 13 pan.
Add dates, water and baking soda to pot. Bring to boil over high heat. Reduce heat to med-low and cook 3 min. Turn off heat, cool 2 min. Add date mixture to blender. Blend until smooth.
Add softened butter, brown sugar and vanilla. Blend until smooth.
Add eggs, flour, baking powder, and salt to blender. Blend just until combined.
Pour into pan. Bake 30 -34 min, until toothpick comes out clean.
Ingredients: Toffee Sauce (Prepare AFTER baking)
1/2 C cream
1 1/4 C brown sugar
6 Tb butter
1 tsp vanilla
3/4 tsp salt
Directions:
Add cream, brown sugar, butter, vanilla, and salt to medium pot.
Bring sauce to boil over high heat. Cook until slightly thickened, about 2 minutes.
Poke holes in cake with a toothpick. Pour half of the sauce on top.
Even in the midst of a snow fall, Yuuki must SMELL EVERY.THING.
The kids love Panda Express' Orange Chicken. Eating out is expensive out here. Our budget is much less than previously. I have been trying to find something they'd like as well as Panda Express Orange Chicken. The first two tries were bombs (one just the PE sauce sold in stores - NOT THE SAME), the other a recipe from the internet.
THIS recipe from Dinner Then Dessert is a hit! I've made it as written. I don't like all the hassle of frying, so this last time I simply baked the chicken and cubed it up - rather than all the coating and frying. The kids said they like it best fried, but this was great too..... I'm putting this here so I don't have to click through Google for 30 min each time I want to make Orange Chicken.
Ingredients
FOR THE CHICKEN:
2lbbonelessskinless chicken thighs, cut into 1" pieces
1egg
1 1/2tspsalt
1pinchblack pepper
2tbspoildivided, plus more for frying
1/2cupcornstarch
1/4cupflour
FOR THE SAUCE:
1tablespooncornstarch
2tablespoonsrice wine
1/4cupwater
1teaspoonsesame oil
3tablespoonssoy sauce
10tablespoonssugar
10tablespoonswhite vinegar
zest of 1 orange
TO FINISH:
1 1/2tablespoonsginger rootminced
2teaspoonsgarlicminced
1/2tsphot red chili peppercrushed
Instructions
To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
In a separate bowl, add 1/2 cup corn starch and flour and mix well.
In a large frying pan or a wok, heat oil in a wok 375 degrees.
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.
Transfer to a cooling rack and repeat with remaining chicken.
When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
Add the orange sauce and bring to boil
Turn off the heat, and add cooked chicken and stir until well mixed.
