2 wild-caught salmon filets
1 can chipotle chiles
Sliced white mushrooms
Chopped yellow onion
Sour cream
Mix enough sour cream to make a sauce to well-cover the salmon filets, with as many of the canned chipotle chiles, minced, as you want; as much of the chipotle sauce as you want; as many chopped onions as you want; and as many sliced mushrooms as you want. Personally, I’d mince the whole can of chiles and put them in the sauce; but in deference to the SO I only used two chiles. (She still said it burned her tongue.) Put the salmon filets, skin-side down, on a large sheet of aluminum foil in a baking dish. Cover the fish with the sauce, seal the foil around it, and bake in a pre-heated oven for a while. I used 350ºF for over an hour, then opened the foil packet and let it cook for about 20 minutes at 400ºF to let the sauce thicken a bit. Anyway, I had to wait for the steamed broccoli to finish cooking. Oh, yes; there was definitely steamed broccoli.
I haven’t made this dish in years. It’s the first time I made it for the SO. She said I could make it again.
I made curry last Sunday and have been eating it with chicken all week. I was too lazy to take it out of the fridge today to take to work, so I ordered delivery from a local vegan thai/chinese/fusion place. And I hadn’t eaten breakfast, so I ordered lunch and dinner for the day. Lunch was a “pepper steak” wrap with fries, and Orange “chicken” with brown rice and extra sauce for dinner.
I may have to try this. My nephew worked in Alaska this past summer, and I’ve got a freezer full of salmon that he caught and brought back. I’ve been slowly working through some of it, but I need new recipes.
There’s a Mexican restaurant in Orange (CA) called The Chili Pepper. I don’t remember if chipotle salmon was a regular menu item, or if it was a Friday special. (We usually went on Fridays for some reason.) It’s been over a decade since I’ve been there.
And as I said, it’s been years since I’ve made this dish. I didn’t have a recipe, so it’s my best guess. I know the restaurant’s sauce had onions and mushrooms in it, but I don’t remember if there was anything else. From the first time I made it, I just assumed the base was sour cream. I’ve never made anything ‘a la diabla’, but this seems similar to the sauce in shrimp dishes I’ve had. The Chili Pepper’s salmon dish was similar, but not the same to a la diabla.
Whether I remembered The Chili Pepper’s dish correctly, or I just came up with something similar, I think it’s tasty. The SO liked it, so it passed the ‘other people will eat it’ test. And it’s something different from the Cajun salmon/Dill salmon with lemon-dill Béchamel sauce salmon/Teriyaki salmon rotation I’ve been making since she moved in.
The Yelp link, above, mentions the ‘free dessert’ you get at The Chili Pepper. These were little ‘apple chimichangas’ – small flour tortillas with apple filling, fried and dusted with granulated sugar. I tried to make those once using canned apple pie filling, but my oil was corn tortilla hot and not flour tortilla hot they got a bit ‘done’. I’ll have to try those again – with a lower setting on the stove.
Well, I kind of miscalculated meal planning this week, and needed to clean the fridge out, so I ended up cooking a lot today. Out of Thursday’s leftover roast chicken (with Greek-ish seasoning and mushroom sauce) I made chicken/potato/pepper hash for breakfast, and mixed the rest of the meat with the rice and gravy for lunch. I threw a small beef roast, diced up, in the pressure cooker with soup vegetables. It’s been portioned out into 8 baggies for the freezer for baby’s lunches. He already ate a bunch of it earlier, so I guess I did good. I’m simmering the remains till I go to bed for “stock,” to be used in…something…in a few days.
I also made jalapeno-cheese cornbread earlier (came out kind of mediocre; I can’t cornbread), and right now I have a large slab of spareribs in the oven with BBQ sauce, and a pot of greens on the stove. The rest of the family is at an ice-carving festival downtown, so we’ll have a late supper of all that.
Tomorrow I have Friday’s leftover bucatini with meat sauce that I’ll be making fried eggplant to go with. For brunch I’ll probably be doing biscuits and gravy since I have a roll of sausage that needs to get used.
Right now I’m chowing down on a soft shell crab sandwich, garlic fries and coleslaw from Giovanni’s Fish Market right down the street from my hotel in Morro Bay.
I thought about making strawberry crêpes tonight, but I think I’ll make them for breakfast. I suggested we eat the leftover BBQ chicken and leftover broccoli, but the SO said she wanted fried shrimps. I bought some panko-breaded ones at Cash & Carry, and she says they’re really good.
I make chipotle-cheddar cornbread. I find that two canned chipotles are good for a 10" round (cast-iron frying pan) loaf. Unfortunately, most people like it less spicy and I’d like it more spicy.
I have some frozen puff pastry sheets in the freezer, and four bangers. I might make sausage rolls. (I may or may not spice up the meat after I get it out of the skins.) I’ll probably freeze them and then cook them when I feel like it.
After a couple weeks of curries and Thai food, tonight it’s simple Italian. Chicken and tomato sauce, with peppers, zucchini and squash, and some amazing pasta in a shape I’ve never seen before (found at Eataly at my last shopping expedition there). Almost one pot, I kinda don’t count the pasta boiling pot since it’s next to no cleanup.
I thought I was souped-out, but apparently not. There’s a pot of corn chowder on the stove right now. I’m going to throw in some shredded cheddar cheese right before it’s done, then add crispy bacon to the bowl. I’ll eat it with some of the French baguette I made earlier today. This morning was apparently my baking day, as in addition to the two baguettes, I made an apple pie and some dark chocolate shortbread cookies. Bread is fantastic, haven’t tried the pie yet, and the shortbread cookies were meh. They were soft and I do NOT like soft cookies. Maybe I’ll stick them back in the oven to see if they’ll get a bit crisp (as shortbread cookies should be!).
That’s an interesting idea. I have some puff pastry sheets I bought around the holidays on a whim while I was getting phyllo dough, and I have no idea what to do with it! :smack: Was thinking of making a steak and mushroom “pie” or a blueberry mumble with it. I haven’t made anything with puff pastry in a decade, at least…
Just finished making the fried eggplant. It took an hour and a half with two frying pans s, plus the oven to hold the finished slices. Not fun. Thank goodness the bucatini was leftover, because I wouldn’t have had room to cook that and the eggplant at same time. The things we do for the loves of our lives…
I felt like doing some cooking yesterday and the weather is cool enough for hot meals so I made up some braised steak and also a Thai green chicken curry.
The Braised Steak was a recipe I sort of made up and it worked really well, it’s cooked in a creamy sauce containing mushrooms, onions and peppercorns and served with sweet potato mash and steamed broccolini, beans and asparagus.
Lunch and dinner for a few days, freeze the leftovers.
