Salmon Trilogy Part Iil Gravad Salmon Pasta Frittata Recipes

OLIVE GARDEN PASTA FRITTATA

Steps:

• Preheat oven to 350 degrees.
• FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.
• Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.
• Coat a 1-1/2 qt round baking dish, including walls, with spray or margarine.
• Empty the spaghetti mixture into the baking dish and spread evenly. Add the frittata batter to cover the filling mix.
• Bake for about 25 minutes until center is set. When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. Turn off the heat and open oven door. Let the frittata sit in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy. Before serving, sprinkle with Parmesan and cut into 4 wedges.

GRAVAD LAKS (AKA GRAVAD LAX, GRAVLAX, GRAV LAX, GRAVLAKS)

Steps:

• Rinse the filet under lukewarm water and pat dry. Remove any remaining bones with tweezers, pliers or a small child, then cut salmon in half crosswise.
• Place the filet pieces on a large piece of aluminum foil.
• Sprinkle the sugar, salt and pepper over 1/2 of the filet, then completely cover that with a thick layer of dill, making sure you only use the thin leaves of the dill and not the stems. Sprinkle the wine on last. Place the other half of salmon on top like a sandwich, skin side out.
• Wrap up the foil into a firmly closed packet, place on plate and put another plate on top. Weigh down with something heavy (I used a gallon of milk) on the top plate and put in the fridge for 48 hours, turning the salmon every 12 hours to ensure even marinating.
• When the salmon is ready, remove all the dill and set aside, then slice the salmon at a severe angle in the thinnest slices you can manage with an insanely sharp knife, parallel to the skin. The thinner the slice, the better it tastes!
• Serve with fresh dill and pepper on buttered fresh toast.
• Ok, just kidding about the small child.

PASTA FRITTATA

Steps:

• Preheat the oven to 350 degrees.
• In heavy skillet over medium heat, heat olive oil.
• Add green bell pepper, onion and garlic; cook over medium heat until tender.
• Meanwhile, in large bowl, beat together eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, basil and oregano.
• Add pasta to egg mixture and stir gently.
• Add egg mixture to skillet; arrange pasta in an even layer.
• Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, after about 5-8 minutes, top with diced tomatoes, bacon, and muenster or swiss cheese.
• If using a pan that is not oven safe, cover the handle with heavy duty aluminum foil.
• Place pan in the oven, and cook for 10-12 minutes until frittata is puffed, set, and beginning to turn golden brown. Remove from oven and let sit for 5 minutes.
• Cut into wedges; serve immediately.
• Serves 6.

SMOKED SALMON FRITTATA

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, whisk eggs until well beaten and slightly frothy.
• Whisk in milk, chives and black pepper.
• Set aside.
• In a large ovenproof skillet, heat olive oil or butter over medium heat until hot but not smoking.
• Add egg mixture to skillet and then quickly arrange remaining ingredients on top of eggs (in order).
• (Distribute evenly and attractively.).
• Cook for 3 minutes on the stovetop without stirring.
• Transfer to oven.
• Bake until the top is golden brown and the frittata is set, about 30 minutes. (center should be just firm to the touch).
• Let cool slightly before serving.

SALMON TRILOGY (PART II): GRAVAD SALMON

Steps:

• Rinse the fish, pat dry with paper towels. Be sure that there are no pin bones left.
• Drizzle the lemon juice over the filet.
• Cut the salmon filet in half. Put one half on a platter.
• Mix together salt, sugar, pepper and dill.
• Distribute this mixture evenly over the fish on the platter.
• Place the second piece of salmon on top of it and press together slightly similar to a sandwich.
• Put the 'salmon sandwich' into a zip lock bag and try to remove as much air as possible before closing the bag.
• Place the fish in the fridge with the opening of the bag upside to avoid leakage.
• Put pressure on the salmon to weigh it down with some suitable heavy weights.
• Marinate the gravad salmon in the fridge for at least 24 hours (if you can not wait), turning it from time to time.
• Keep in the marinade for 3 days for best results. But it can be stored in the fridge for several days longer, if you seal the bag carefully.
• Serving: Take out as much salmon as required and remove as much marinade as possible by using paper towels. Cut the filet into (thin) slices. Serve when salmon has reached room temperature.
• Meanwhile you can prepare the Pumpkin Seed Oil Dressing (#127650). Serve salmon and dressing separately.
• NOTE: Puritanists will serve gravad salmon on bread with nothing else.
• NOTE: This is the second part of my Salmon Trilogy (Part I: #127652).

MEDITERRANEAN FRITTATA

Steps:

• Cook the first four ingredients in hot oil in a 10" oven-proof skillet over medium-high heat, stirring constantly until vegetables are tender.
• Combine eggs and next four ingredients, pour over vegetables in skillet.
• Cover and cook over medium-low heat 10-12 minutes or until almost set.
• Remove from heat, and sprinkle with Parmesan cheese.
• Broil 5-1/2" from heat with oven door partially open 2-3 minutes or until golden.
• Cut frittata into wedges.

SALMON TRILOGY (PART I): POTATO BAKED SALMON

Steps:

• NOTE: Prepare fish and onions while potatoes are cooking.
• For fish: grease form. If necessary, cut fish into large pieces so that fish can be evenly put into casserole form. Salt and pepper to taste. Sprinkle 2 tbs parsley over salmon. Set aside. Preheat oven to 375 F (200 C).
• For onions: cook chopped onions in olive oil until soft (for about 1-2 minutes).
• Peel and cook potatoes in salted water for about 20 minutes until tender. Drain and mash potatoes. Add olive oil and add so much of the milk to have a spreadable consistency.
• Add onions, garlic and nutmeg. Salt to taste.
• Spread potatoes over fish.
• Mix bread crumbs and parmesan. Add enough olive oil to moisten the crumbs. Sprinkle over the potatoes.
• Bake in the middle of the oven for about 20 minutes until crust is golden brown. If it is getting to brown, cover it with aluminium foil.
• Directly before serving sprinkle with chopped parsley. Serve immediately.
• NOTE: time to boil potatoes is not included in cooking time, because you use it for the preparation of the other ingredients.

PASTA FRITTATA

Steps:

• In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
• In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss.
• In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
• Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
• Cover with foil and bake at 375 degrees for 15-20 minutes.
• Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.

SALMON TRILOGY (PART IIL): GRAVAD SALMON PASTA FRITTATA

Steps:

• Cook spaghetti al dente according to package directions. Only drain spaghetti, do not rinse.
• Remove as much marinade as possible from Gravad Salmon. If very salty, rinse slightly and pat dry with paper towels.
• Cut Salmon into bite-sized pieces.
• Put eggs, milk and cream into a small bowl and mix. Add Salmon and pepper. Mix.
• In an oven-proofed pan (10 inch in diameter and hight enough) cook onion in olive oil on medium high heat until soft, about 1 to 2 minutes. Remove from heat.
• If necessary: cut Green Beans into pieces.
• Add Green Beans, Spaghetti and Salmon-milk-mixture to onions and mix well. NOTE: The Frittata will not be stirred during cooking. So this mixture should have the "final look".
• Cover pan with a lid or aluminium foil and cook for 25 minutes on low heat. Do not stirr. The border of the Frittata should become dry (like an omelet).
• Meanwhile preheat Grill in oven (480 F, 250 C).
• After cooking, remove lid from pan and put Frittata under Grill. Bake Frittata until surface is cooked and slightly brown coloured (about 5 to 10 minutes).
• Take Frittata out of the oven and let set for 5 minutes.
• Detach Frittata from the pan. Invert Frittata over a plate larger than the pan and let Frittata slid onto plate.
• Cut Frittata in wedges and serve with a green salad.
• VARIATIONS: You can also use canned Salmon or Thuna for this recipe, but you have add salt to taste. You can replace Green Beans by peas. You can use any other Pasta.
• NOTE: Salmon Trilogy, Part I (Potato baked Salmon, #127652), Part II (Gravad Salmon, #127934).
• NOTE: Cooking time for Spaghetti is not included.