Ye asked, and ye shall receive.
All recipes are from Dan Atkinson's Salmon House on the Hill Cookbook.
Rum-Soaked Salmon with Apple Ginger Puree
1/4 cup (60ml) dark rum
2 Tbls (30ml) Demarara sugar
1 Tbls (15ml) minced lemon grass (white part only)
salt and black pepper to taste
4 x 8oz (225g) boneless salmon fillets
1 recipe Apple Ginger puree (see below)
Mix together the rum, sugar, lemon grass, salt and pepper and rub the mixture over the salmon. Marinate for at least 4 hours or overnight. Turn the salmon over frequently for best results.
Preheat the oven to 400F (200C). Bake the salmon for 10. Remove the salmon, place on serving plates and top with the apple ginger puree. The puree is served cold, so if you don't want anyone to complain about cold salmon, serve it on the side or around the salmon rather than on top.
Apple Ginger Puree
Makes 1.5 cups (360ml)
1 Tbls (15ml) granulated sugar
2 Tbls (30ml) hot water
1/2 cup (120ml) ginger, peeled and finely grated
1 cup (240ml) peeled and diced Granny Smith apples
1 Tbls (15ml) apricot chutney
1 Tbls (15ml) white wine
1/2 tsp (2.5ml) Dijon mustard
Dissolve the sugar in the hot water. Combine the ginger, apple, chutney, white wine, mustard and sugar solution. Process in a food processor until finely ground. Store in the refrigerator until needed.
Fresh Fruit Salsa with Balsamic Vinegar and Black Pepper
Fresh fruit and balsamic vinegar could go equally well on a salad or with ice cream. Now you can say you have tried everything.
1 cup (240ml) balsamic vinegar
1 Tbls (15ml) lemon juice
1/2 cup (120ml) honey
2 Tbls (30ml) cracked black pepper
1 cup (240ml) strawberries, hulled and quartered
1 cup (240ml) blueberries
1 cup (240ml) pineapple, pared and diced
1 cup (240ml) mango, peeled, seeded and diced
1 cup (240ml) kiwi, peeled and diced
4 sprigs mint
Place the vinegar, lemon juice, honey and pepper in a bowl and mix well. Add the fruit and toss. Cover and refrigerate for 1 hour. Divide the salsa between 4 sundae glasses. Serve with a sprig of mint.
Smoked Sockeye Salmon Cheesecake
Makes one 4x12 inch (10x30cm) loaf pan
This is a good recipe for a cheese appetizer. It can be served warm right from the oven or chilled from the refrigerator. The smoked sockeye salmon adds a rich, smooth, smoky flavor.
1/2 cup (120ml) grated Parmesan cheese
2 Tbls (30ml) butter
1/2 cup (120ml) minced onion
1/2 tsp (2.5ml) minced garlic
1.5 lbs (680g) cream cheese
1/2 cup (120ml) whipping cream
1/2 lb (225g) smoked salmon, pureed
Preheat the oven to 300F (150C). Line a 4x12 inch (10x30cm) pan with parchment paper. Brush with butter and sprinkle a little of the parmesan cheese.
Melt the butter in a saute pan over medium heat. Add the onion and garlic and saute for about 2 minutes. Do not allow them to color. Remove from the heat and set aside to cool.
Place the cream cheese in a food processor and pulse until smooth. Add the eggs, cream and salmon and process slowly on low speed until it is well mixed. Pour into the pan and sprinkle with the remaining parmesan cheese.
Place the pan in a larger pan and add enough water to come halfway up the side of the pan with the cheesecake. Bake for 1.5 hours. Cool, then chill in the refrigerator for at least 2 hours or overnight. It slices well when it is chilled, but it does get firmer the longer it chills.
(Carolyn, was that the one you'd wanted?)