This Smothered Salmon recipe is something I came up with years ago. My wife has a serious love for this fish so I wanted to create something that was undeniably the best and believe it or not, this recipe can be prepped and cooked in just 15 minutes. It has a Garlic, Wine and Butter Broth that is just amazingly smooth. I actually use this to saute the Onions and Peppers as well as steam the fish. I like to prop the Salmon right over the top of the veggies so the filet can steam from below as well as from above when I top the pan with a lid. Then after just a few short minutes I smother the fish with Mozzarella Cheese, then cover back up with the lid long enough for it to melt. Once it has, you have a perfectly cooked Salmon that is ready to serve. Total cooking time is, approximately, 6 to 7 minutes. And once it hits the plate, I dash pieces of Bacon, I sprinkle freshly chopped Parsley and then I splash some Balsamic Vinegar right over the top.
If you’re interested in seeing how I cook Halibut, Rockfish or Swai, check out the links below. I even have a Poor Man’s Lobster recipe if you’re interested.
1 Salmon Fillet
1/2 Bell Pepper
2 tsp minced garlic
1/2 cube butter
1/4 cup white wine
1/2 cup Mozzarella Cheese
1 tbsp fresh or dried Parsley
1 to 2 tbsp chopped Bacon or bits
1 tsp Balsamic Vinegar
Salt and Pepper Salmon to taste
Pinch of cayenne pepper
Bacon Clam Chowder just makes sense, doesn’t it? I know this soup is most appreciated in the colder months of the year, but I just couldn’t resist. Personally I could have it prepared like this anytime and still love it. Also, there’s just something about putting a hot chili or creamy soup in a large toasted bread bowl that just screams, “Let’s Eat”! So if you’ve got this on the menu when I sit down to eat, you know what I’m ordering.
This Clam Chowder, in my opinion, is much more flavorful than standard recipes. The three most important ingredients in this soup that really make it pop are the onions, the clam juice and of course our beloved, Bacon. These ingredients make the Clam Chowder unmistakably delicious. It’s true, the only other vegetable I add are chopped Russet Potatoes, but I find the extra addition of Celery and Carrots aren’t necessary, in order to bring the full color and flavor of this recipe about. Though you are more than welcome to add them if you’d like, it really doesn’t matter. It’s just a personal preference, that’s all. I think you could even get away with adding corn if you wanted to.
Clam Chowder Ingredients:
4 strips of bacon sliced into 1/4 pieces
1/2 Chopped Onion
1 tsp Sugar
2 tbsp Butter (Salted or Unsalted)
2 tbsp White Wine (Cooking Wine or Red Wine is fine)
1/2 cup Flour
2 cans of minced clams with juice
1 qt Heavy Whipping Cream
2 Chopped Russet Potatoes (or your favorite)
1 tbsp Black Pepper
Salt to taste
2 tbsp Fresh Chopped Parsley
Absolutely Babysit this soup. It’s very temperamental, in my opinion. On Medium High heat, cook your bacon and onions. Season with a shake of black pepper and add the sugar to help caramelizing the onions. Then add the butter and Cooking Wine. Once that has melted, stir in the flour and almost immediately add the clams. The cream will follow shortly after, a half cup at a time to start, then bring to a light boil, stir and add another half cup. Once half of the quart of cream has been added, you can add the rest all at once. Stir really well, then taste it for seasoning, then add the pepper and your taste for salt. Now the potatoes can go in and you can reduce the heat to a simmer, stirring frequently. It’s very important to keep from burning the bottom. Using a thicker pan will help this tremendously. Once the potatoes are cooked, 10 to 15 minutes, add the parsley and serve your Clam Chowder in a bowl, cup or toasted bread bowl.