Browned Butter Honey Garlic Salmon

Salmon tastes great with very little help, but when you’re tired of the traditional lemon-style seasonings, try this butter and honey variation. It’s sweet and oh, so tasty! The Artichoke Hart uses this as a Friday night “fish” dish. Thanks to Karina at CafeDelites.com
Ingredients
  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup (4 tablespoons) honey
  • 2-3 cloves garlic, minced*
  • 1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
  • 4 wild caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
  • Lemon wedges (to serve)
  • Salt, to taste
Method
  1. Arrange oven shelf about 8-inches away from heat element in your oven and preheat your oven to broil

  2. Place butter in a cast iron skillet (or an oven-proof frying pan if you don’t have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in color to golden brown and has a nutty fragrance.

  3. Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavors together.

  4. Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.

  5. Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.

  6. To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.

     

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

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Income Splitting your Real Estate Portfolio

These are the new rules implemented by Bill Morneau and Justin Trudeau in the last couple of years. When they first introduced these rules to the public, there was a huge outcry from the small business community.

They had since made some amendments and now these new tax rules are in effect.

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Thanks to Cherry Chan, one of Venture’s associate Accounting experts.

Turning Student Homes into Senior’s Residences

College students and twenty-somethings aren’t the only people looking for a roommate. A Barrie property management company is now offering up shared housing for seniors.

“I thought I would give it a shot, and see what happened,” says Anna Moore, the president of AMR Group.
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Multi-Cultre Meatloaf

I call it multicultural because I have taken the best of several meatloaf recipes and come up with what I think is the tastiest, juiciest, exciting meatloaf I’ve ever tasted. It’s a little British, a little American, and a lot Italian. And it’s soooo good!

Ingredients

  • 1 1/2 pounds lean ground beef
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/8 cup red wine
  • 1 tbsp chopped parsley
  • 1 tbsp chopped basil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/4 tbsp chopped garlic
  • 1 small onion, chopped
  • 1/4 teaspoon ground ginger
  • 3/4 cup breadcrumbs (italian or herb flavoured is okay)
  • SAUCE
  • 2 tbsp  packed brown sugar
  • 1/2 cup ketchup
  • 1/4 cup marinara sauce
  • 1 tbsp Worchester Sauce
  • 1 tomato, sliced

Method

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5×9 inch loaf pan.
  2. Mix the meat in a bowl with the first set of ingredients (except for sauce) then place in a bread loaf pan. (Some recipes call for forming a loaf on a baking sheet. I find it spreads too easily because of the liquids in this recipe. Stick to the loaf pan or oven proof pot)
  3. In a small mixing bowl, mix thoroughly mix the sauce ingredients
  4. Brush the sauce liberally over the top of the loaf to a level of 1/4 inch
  5. Spoon the marinara sauce over the top
  6. Bake covered in preheated oven for 1 hour or until juices are clear.
  7. 10 minutes before finishing baking, add the sliced tomatoes to the top of the loaf and remove cover.

 

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

Shakshuka…a delightful way to start (or end) the day

My son visited last night. He attends University in Toronto and has been integrating himself with various cultures including the middle east, the Mediterranean, and especially Israel (he lives with a Jewish family).

He offered to make this dish and since having another chef in my kitchen is a rarity, I offered him the stove. What a delight! This simple, tasty breakfast dish was amazing. If you’re a tomato and egg lover, you have to try this meal, served in a bowl with crusty bread…an Englishman’s heaven.

INGREDIENTS

  • 3 tablespoons canola oil
  • 2 medium yellow onions, chopped
  • 1 large green bell pepper, cored, seeded, and chopped
  • 1 large jalapeño chile, cored, seeded, and chopped
  • 7 garlic cloves, finely chopped
  • 1/4 cup tomato paste
  • One 28-ounce can whole peeled tomatoes, crushed by hand
  • 1 bay leaf
  • 2 1/2 tablespoons sugar
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon sweet Hungarian paprika
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon ground caraway
  • 1/2 bunch Swiss chard, stemmed and chopped, or spinach
  • 8 to 12 large eggs

METHOD

  1.  Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
  2.  Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
  3.  Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
  4. Serve in soup dishes with crusty bread and wait for the smiles!

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.