Posts Tagged ‘salmon’

Salmon with Crème Fraîche and Asparagus

Tuesday, June 28th, 2016

unnamed-2My husband is used to eating well.

While raising our two wonderful children I cooked my way through a personal collection of seventy-five cookbooks, exploring the favorite recipes of diverse cultures. I became a firm believer that in order to truly understand what makes up a sublime plate one must be able to do more than boil water.

Flash-forward to the present—I am always looking for another challenge that involves personal growth. I am currently working as a jewelry stylist for Nordstrom while still writing, presenting to various groups at local libraries, and caring for my thirty orchids. Yes, I’m crazy busy and have less time to cook, which is why it is so nice when my husband discovers a gem of a recipe like this one. He has made it a number of times and has changed a few critical aspects. He has become a confident cook, unafraid to adjust a method that seems less than satisfactory. He has a couple of suggestions: The cooking time in the original recipe is way too short unless you want to eat raw salmon. Also, his method for preparing the potatoes is superior. He bakes the potatoes rather than boiling them. The potatoes are drier in texture, and form a crunchy platform on which to place the asparagus and the salmon. Try both methods and let us know what you think. Enjoy!


4 medium red-skin potatoes
4 (6-ounce) salmon fillets
4 tablespoons olive oil
4 tablespoons butter
1 bunch jumbo asparagus, tough ends trimmed and sliced on diagonal into 1-inch pieces
2 tablespoons vermouth or white wine
¼ cup crème fraîche
Paul Prudhomme Veggie Magic
Freshly ground black pepper
1. Preheat oven to 300 degrees. Bring a medium pot of salted water to a boil over high heat. Add potatoes and boil until just tender, 20 minutes. Drain. When cool enough to handle, peel potatoes and flake into bite-size pieces. Set aside to air-dry. (Bake potatoes until cooked, cool, and chop into bite size pieces.)

2. Season salmon with salt. Spray a baking dish lightly with oil. Arrange salmon, skin-side down, in dish and cover with aluminum foil. Roast until flesh flakes when lightly prodded, about 12 minutes. Remove skin.

3. Meanwhile, melt half the butter in a large sauté pan over medium-high heat. Add asparagus and sauté until bright green, about 2 minutes. Add vermouth and simmer until just tender, about 2 minutes more. Transfer asparagus to a bowl and let cool slightly, 3 minutes. Season with salt and crème fraîche.

4. Set another large sauté pan over medium-high heat and coat with two tablespoons olive oil. Once hot, add chopped potatoes and cook until browned, 2 minutes. Season with Veggie Magic. Flip potatoes, add remaining butter and cook until crisped, 2 minutes more. Season with salt and pepper.

Attribution: Eric Ziebold/WSJ

Authors Eat…

Sunday, April 14th, 2013

Author Martin Crosbie embraces a beautiful day at the beach.

This month the Culture and Cuisine Club features popular Indie author Martin Crosbie. Martin is the author of two wonderful novels, “My Name is Hardly” and “My Temporary Life”, both bestsellers on Amazon, a collection of short stories “Lies I Never Told”, the business book “How I sold 30,000 Books on Amazon’s Kindle”, and a new Christmas romance to be released in time for holiday gift-giving. He was named as one of Amazon’s success stories of 2012.

Martin is also a much sought after speaker on radio programs and at writer’s conferences. As a self-published author, he is a shining example of what a great product and hard work can achieve. When not writing novels he maintains his own eloquent blog, and juggles writing for newspapers, on-line magazines and the industry leading writer’s blog, Indies Unlimited. Martin has shared a yummy recipe that you will want to try the next time you barbeque!

Martin’s Plagiarized BBQ Salmon Recipe

I stole this recipe but it’s okay, no copyrights were infringed in the cooking of this salmon.

The freckle-faced girl and I were doing our annual Mexico deal and we ventured away from the all-inclusive one afternoon. We’d eaten before we left but I guess the sea-air as we were walking along the beach got to us, and the smell, the smell was driving us crazy. We tracked the aroma to a small pokey-looking bar. There were a couple of gentleman barbecuing salmon on an open grill right on the beach, outside the bar. We couldn’t resist, and I’m glad we didn’t. We live on the west coast, so we’re not unfamiliar with barbecued fish but this was different from anything we’d ever tasted. As I was going up for my second helping I managed to extract the secret from one of the cooks. You spread mayonnaise or Miracle Whip on the salmon and barbecue it. Yep, it’s as simple as that. Here’s the very simple recipe we’ve come up with over the years:



  • 2 salmon filets-any size
  • 1/2 cup mayonnaise (or dilled mayonnaise)


1. Lightly spread mayo on both sides of the filets.

2. Heat the grill to medium-high heat.

3. Place the filets, flesh-side down, and grill for up to 3-5 minutes (depending on thickness).

4. Rotate each filet 1/2 turn (flesh-side down) and cook another 3-5 minutes (again, this depends on the thickness of the fish).

5. Turn filets over (skin-side down) and cook another 5 minutes

6. Serve with a dollop of mayonnaise and a sprig of dill.


My mouth is watering while I’m typing this. I know it sounds really simple but the mayo is oil-based, so it’s perfect for grilling fish, and this works almost as well on a frying pan as a barbecue.

The following links will help you to find Martin’s books and read some of his other publications. Enjoy!

His Amazon author page: here

An excellent post he wrote for Indies Unlimited:

And his author blog: