Roasted Salmon with Mustard & Balsamic Sauce

This recipe is from JP Guerin, Executive Chef on the Rocky Mountaineer. We did this tour via train through the Canadian Rockies in 2018 and it was fabulous. I actually remember this salmon dish we had for lunch - memorable!

Here's the link to the Chef's video for reference:

Roasted Salmon with Mustard & Balsamic Dressing

Roasted Salmon with mustard & balsamic vinegar sauce.

Serves 4

Ingredients: 

4 Salmon Fillets (portioned - about 6-8 ounces each)
2 TBS olive oil
Salt & pepper

Seasonal vegetables of your choice such as green beans,
mushrooms, peppers, cooked potatoes.

1 Fennel bulb, shaved
Juice of 1 lemon
Parsley or coriander for garnish

Mustard Seed Vinaigrette: 

2 TBS whole grain mustard
3 TBS balsamic vinegar
3 TBS extra virgin olive oil

Directions: 

Preheat oven to 400F.

Portion the salmon, leaving the skin on.
Lightly oil a baking pan, and lay the salmon skin side down. Salt & pepper.
Bake for 8-10 minutes.

Heat a skillet to medium and add olive oil. Gently fry the vegetables together, adding the cooked potatoes last. Keep warm.

To prepare the vinaigrette, mix the mustard and balsamic vinegar together in a small bowl. Gradually whisk in the olive oil.

To serve, place the vegetables on a plate.  Serve the salmon on top of the vegetables, drizzled with the dressing.  Top with the shaved fennel & lemon juice and garnish with a sprig of parsley or coriander.  The vegetables should be warm, the fish hot and the dressing cold.

I used Joe Beef's Smoked Apple Mustard in this recipe. (Canadian product).

Peanut Butter Cookies - Version 2

This is another version of the peanut butter cookie without chocolate.  It's from an old cookbook our mom and grandmother had when we were growing up! Thanks Cathy for finding this gem!
You can use all shortening, all butter or 1/2 and 1/2.
You can also cut down on the sugar a little if you like.

Ingredients: 

1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt

2/3 cup of smooth peanut butter (all natural - no sugar/salt)
1/4 cup of shortening
1/4 cup of unsalted butter
1/2 cup white sugar
2/3 cup brown sugar
1 egg

Directions: 

Preheat oven to 350F.

Beat the butter/shortening and peanut butter together. Add the sugar and beat till fluffy.
Add the egg and beat another few minutes.
Add the flour, baking soda and salt and mix with a wooden spoon.
Refrigerate the dough until firm (about 1/2 hour or more).

Using a small scoop, or tablespoon, shape the dough into balls and place on an ungreased cookie sheet. Flatten with a fork dipped in flour, or water to create the pattern.

Bake 12-15 minutes in a 350F oven. Do not over bake. Cool on cookie sheets for 10 minutes, then transfer to a wire rack.

* You can use all butter instead of the shortening.

Vietnamese Spring Rolls

These spring rolls can be vegan by simply omitting the cooked shrimp and using more veggies.  The secret is softening the rice paper for 10-12 seconds only (one at a time). If they are too soft, they tend to tear.  Here is a link to an instagram 'how to' video which shows you how to position the filling and wrap the rice paper into perfect rolls. 

Vietnamese Spring Rolls - Instagram

Ingredients: 

Amounts will vary - you can make 4 or 24 rolls depending on how many you need. 

Romaine or shredded lettuce Leaves 

Cooked rice noodles (vermicelli or any rice noodle) 

Grated carrot 

Sliced cucumber or celery 

Sliced peppers - green/red/orange or yellow 

Fresh cilantro leaves 

Fresh mint leaves 

Cooked shrimp - sliced in half as shown 

Avocado (optional) 

Fresh bean sprouts (washed) optional or in place of noodles 

Satay Sauce, Sweet Chili Sauce, or Soy Sauce & Ginger for dipping 

Directions: 

Have all your ingredients out for assembly. 

Soak the rice paper in warm water for 10-12 seconds according to package directions. Do one at a time - fill it, then do another one. Have a plate ready to put the finished rolls on. 

Place the rice paper on a flat surface like a cutting board. 

Layer the lettuce, noodles, veggies and chopped cilantro as shown at one end of the rice paper. Place the shrimp and mint leaves a bit higher up. Roll the rice paper up, tucking in the sides as you go.  Try to roll tightly - they should be full of the stuffing ingredients. 

Place the rolls seam-side down on a plate. Serve with a dipping sauce. 

You can make these ahead.  Cover with a slightly damp towel, or saran and refrigerate. 

Stuffed Chicken Breasts Wrapped in Prosciutto

Sliced breast, filled with mozzarella, sun-dried tomatoes, rosemary and parsley. 

Wrapped in Prosciutto, ready to barbecue or bake in the oven. 

Slice in half and serve. 

Serves 2 - 4 

Ingredients: 

2 - 4 boneless chicken breasts, sliced in half and butterflied 

1/2 cup of grated mozzarella cheese 

4-8 sun-dried tomatoes, sliced 

fresh parsley, chopped 

fresh rosemary, chopped 

2 - 4 slices of Prosciutto (more may be needed, depending on the length)

Salt & pepper

Olive oil 

Directions: 

Slice the breasts and lay flat on a plate. 

Salt & pepper.  Layer the sun dried tomatoes and sprinkle with the cheese. 

You can add different fillings if you like, such as spinach, arugula, pesto. 

Fold the chicken over and place on a piece of prosciutto.  Roll the prosciutto around the chicken. 

Brush lightly with olive oil. 

Preheat a barbecue and set burners on Medium, Direct heat. Lightly oil the burners. 

Barbecue the chicken for about 5-6 minutes per side, depending on how big the pieces are. 

The chicken should be at about 150-155 when it is taken off the heat to rest. Carryover cooking will increase the temperature by 15% when it is 'resting'. This will bring it up to 160-165F - without being dried out. 

You can bake it in the oven - 375F for 15 minutes depending on the size.  Use a baking dish lined with tin foil or parchment paper, and add some oil to the bottom. 

Slice each breast in half diagonally for presentation and garnish with fresh rosemary.  Serve with side vegetables like green beans, potatoes, zucchini, carrots or a simple pasta. 

Homemade Pizza

Ingredients: 

1 pizza dough - store bought or made by hand (Usually makes 2 pizzas)
Pizza sauce - one can/jar (use and refrigerate or freeze left over)
8 oz grated mozzarella cheese or pizza blend
1 package of pepperoni slices (beef/turkey)
1/4 c chopped olives (black/green)
1/2 cup sliced cherry tomatoes
1/8 cup sliced shallot or white onion
1/2 cup sliced mushrooms
1/2 green/red pepper, chopped
1 TBS chopped parsley or fresh basil
1 TBS grated parmesan or Romano cheese
1/4 cup chopped artichokes (marinated) * optional
1/4 cup sun-dried tomatoes * optional
1/4 cup prosciutto, chopped

1/4 chopped cooked bacon (I buy it already cooked)

Directions: 

Preheat oven to 425F.

Put a pizza stone on the lowest rack while the oven is heating.

Roll dough into a 12-14" round.  Let rest.
Slide onto a wooden pizza peel or cookie sheet, that has been sprinkled with corn meal.
Start by spreading the pizza sauce on the pizza, then sprinkle with mozzarella cheese.  Add pepperoni, meats, vegetables of your choice.  Sprinkle with parmesan.

Slide the pizza onto the hot baking stone.

Bake at 425F for about 12-15 minutes till crispy around the edges. Remove from the oven and let stand for 5 minutes. Cut with a pizza cutter or large knife.

Sprinkle with parsley or basil and serve.

Use any toppings you like. Another option is to skip the tomato base, and use a pesto instead. You can also add shrimp to the pizza and Greek seasoning for a variation on a meat pizza. Use Feta or goat cheese instead of mozzarella to create you own gourmet pizza. You can also use cooked chicken or sausage instead of pepperoni.

Homemade pizza 

Ukrainian Easter Bread - Paska

In the bread machine pan.

Makes 1 loaf or 2 small loaves.

This recipe is from my Ukrainian friend - Hannah. My grandmother used to make this bread usually in a tall pan so it looked like a mushroom.  I think she put golden raisins in it as well. The recipe is super easy if you have a bread machine, but you can also use the dough setting, take it out and then shape it into a pan, let it rise and bake it. It's not too sweet and has a lovely orange flavor that intensifies the second day.

Ingredients: 

1 cup of milk (microwave for 1 1/2 minutes and allow to cool)
2 egg yolks, beaten
2 TBS softened butter
1/3 cup of sugar, plus 1 TBS
3/4 tsp salt
1 tsp vanilla
3 cups of flour
zest of one orange or one lemon
2 1/2 tsp of yeast or 1 package of yeast

Directions for Bread Machine:

Following directions for your machine. Use "Sweet Dough" setting.
Add the ingredients in the order listed above.
It takes about 3 hours from start to finish.

If you want to use the dough setting, remove the bread when processed and put the dough into a greased pan to rise.  Preheat the oven to 350F and bake for 30-40 minutes.
Brush the top with a beaten egg for the last 10 minutes of baking.  Remove from the pan and cool on a rack before slicing.

If you like this bread toasted, use a 'light' setting on the toaster as bread with sugar in it burns easily.

Mushroom Risotto

Serves 2 - 3

Ingredients: 

8 oz of mixed mushrooms, sliced, chopped
  or 8 oz of cremini (baby Bella mushrooms)

1/2 shallot, diced (about 1 TBS)
1/2 tsp fresh thyme
1 clove of garlic, chopped fine
2-3 TBS olive oil
2 TBS butter
1 cup of Carnaroli or Arborio rice
1/2 cup dry white wine
4 cups of chicken or vegetable stock
1/2 cup grated parmesan cheese
2 TBS fresh parsley, chopped
Salt & Pepper
1/2 tsp freshly grated lemon rind

Directions: 

Heat a frying pan on medium, and add 1TBS Olive oil and 1 TBS butter.  Add the shallots and garlic and saute for 1 minute.  Add the mushrooms and thyme and cook till nicely browned.  Remove from heat.

In a small sauce pan, heat the broth and have a ladle ready to use.

Heat a 3 QT saucepan on medium, and add a TBS of oil and and TBS of butter.  Add the rice and stir till coated.  Add the 1/2 cup of wine and stir till the wine is absorbed. Add the one ladle of the broth and stir.  Cook stirring occasionally till the broth is absorbed and then add another ladle.
Continue for about 20-25 minutes. Test the rice - it should be firm, but not crunchy.

When adding the last ladle of broth, add the cooled mushrooms at the same time. Stir and test the rice. When done, remove the pot from the stove and stir in the parmesan cheese, grated lemon rind and a TBS of chopped parsley. Salt & pepper. The risotto should be smooth and not too dry. The rice will continue soaking the liquid, so you may want to add a little more if it's too dry.

Serve in bowls and top with parsley garnish and a little sprinkled parmesan.
Serve immediately.