Baked salmon meatballs with avocado sauce is a modern fusion dish that combines the ancient tradition of fish balls and meatballs with the more recent culinary trend of pairing salmon with avocado. This dish emerged in the early 21st century as chefs and home cooks sought healthier, low-carb alternatives to traditional meatballs.
As a popular and versatile fish, salmon is prepared in many ways across the globe. The baked variety reflects a more recent focus on low-fat, oven-cooked meals. The creamy avocado sauce paired with salmon meatballs is a modern culinary invention. It differs from traditional guacamole, often incorporating ingredients like Greek yogurt or sour cream to create a tangy, creamy consistency.
The combination of salmon and avocado is celebrated as a ‘perfect pairing’ due to their complementary characteristics. Both are rich in ‘good fats’ that provide a similar luxurious, creamy mouthfeel.
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Baked Salmon Meatballs w/ Avocado Sauce
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Instructions
Salmon Meatballs
Preheat oven to 350 F. Coat a large baking sheet with spray.
Place salmon in the bowl of a food processor. Pulse until finely chopped, scraping down sides as necessary. Transfer to a large bowl.
Add onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika & oregano. Using a fork, stir to combine.
Using a 2 Tbsp scoop, portion the salmon mixture to form meatballs. Place salmon balls on the prepared baking sheet, spacing evenly.
Bake until the salmon balls are firm to the touch & cooked through, 15-18 minutes. Serve with avocado sauce.
Avocado Sauce
In a food processor, add all sauce ingredients making sure you discard any black spots on the avocado flesh or the sauce will be bitter.
Process the avocado sauce on high speed until smooth. Serve on the side or spoon over the salmon balls.
Recipe Notes
• You will note in my blog picture I rolled the salmon balls in the avocado sauce so they would be evenly covered, just personal preference. I also cut them in half for the sake of the picture to show the insides of the balls.
Creamy mushroom orzo delivers the rich, comforting texture of a traditional risotto in a fraction of the time. Traditional risotto requires constant stirring and slow liquid addition. Because orzo is a small, rice-shaped pasta, it absorbs broth and releases starch quickly. It produces a luxurious, velvety texture in just 20 to 30 minutes without the laborious stovetop maintenance.
Mushrooms naturally contain glutamate, which provides a satisfying savory taste. When sautéed with ingredients like butter, garlic, herbs, and Parmesan cheese, they create an incredibly deep, complex flavor profile.
The dish acts as an excellent standalone meatless main course or a luxurious side dish. Creamy mushroom orzo pairs best with proteins that complement it’s rich, earthy flavor without overpowering it. Top or mix in pan-seared chicken, seared scallops, garlic butter shrimp, or sliced steak.
Pork chops and creamy mushroom orzo are a match made in culinary heaven because they offer the perfect balance of lean, savory meat with a rich, earthy, and comforting starch. Searing the pork creates flavorful, caramelized food in the pan, which the orzo and cream sauce then absorb, tying the entire meal together.
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Creamy Mushroom Orzo
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In a large pot, heat oil over medium heat. Add the onion & garlic, stirring gently. Sauté until the onion becomes translucent & fragrant, about 3-4 minutes.
Add mushrooms, sautéing them for an additional 4-5 minutes or until they soften & release their moisture. Stir in the orzo pasta along with the vegetable broth. Bring this mixture to a gentle boil, then reduce the heat & allow to simmer for about 10 minutes or until the orzo is tender & has absorbed most of the broth.
Once the orzo is cooked, stir in the heavy cream & parmesan cheese. Mix everything together until well combined. Season the orzo with salt & pepper to taste.
Serve it hot garnished with fresh parsley for color. This is a great accompaniment to creamed pork chops featured on the blog.
Pork chops are truly ‘the other white meat’—a lean option that’s just as versatile and delicious. Pork chops are a staple weeknight dinner in so many households. Whether they’re grilled and glazed or seared in a cast-iron skillet, pork chops are easy to cook and even easier to love.
This lean, mild-flavored, and ultra-versatile cut of meat comes from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin.
I don’t know about you, but I absolutely love corn. I could eat it fresh or out of a tin for days and not get bored. So, I decided to create a meal using some bone-in rib chops in a garlicky creamed corn sauce. Made with fresh corn, herbs, and parmesan cheese, then topped with crispy bacon pieces.
The sweetness of the creamed corn pairs well with the savoriness of the pork. What’s not to enjoy!
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Garlic Butter Creamed Corn Pork Chops
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Instructions
Heat a large skillet set over medium-high heat. Add the lean bacon & cook until crispy, about 5 minutes. Remove from the skillet & place on a paper towel.
Season the pork chops all over with salt & black pepper, then rub with flour on both sides.
Melt 1 tablespoon of the butter over medium-high heat. Add the pork chops and cook until browned on the outside, 2 to 3 minutes per side. Add another tablespoon of butter and the thyme, tilting the pan to swirl the butter around the chops. Continue cooking, spooning the butter over the chops, until the pork is cooked through, about 5 minutes. Transfer the pork to the plate with the bacon.
Add the remaining 1 tablespoon of butter, the onion, garlic, & chili flakes. Cook 5 minutes, then add the corn & cook until the corn is golden.
Reduce the heat to medium-low & pour in the wine (or broth). Stir in the cream & parmesan. Add the pork & cook another few minutes until warmed through. Remove from the heat & top with bacon pieces.
Serve pork with mushroom orzo or egg noodles if you wish.
The use of herb and garlic savory syrups over roasted salmon and vegetables has evolved over the years from ancient Mediterranean flavor principles and the Asian honey-garlic culinary tradition. They have been blended into a popular one-dish, western home-cooked meal.
This specific flavor profile is popular because it hits the ‘sweet and savory’ jackpot. The contrast between the sugary sweetness, umami-rich garlic, and Italian seasonings which add earthy, aromatic notes, neutralizes the natural ‘fishiness’ of salmon.
As the syrup reduces and roasts, it forms a glossy, sticky crust on the fish and glazes the vegetables perfectly in the same pan. The sugars in the syrup help lock in moisture, keeping the salmon tender and flaky while the edges get wonderfully crisp. Salt along with the aged cheddar enhance and elevate all the surrounding flavors.
This was one of those ideas that turned out to be so much more than I expected, I had to share it on the blog.
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Wild Herb-Garlic Salmon w/ Veggies
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Instructions
Sauce
Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & liquid is clear. Whisk in the Italian seasoning & minced garlic. Bring the mixture to a boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils. Remove from heat, cover & let the sauce steep for at least 20-30 minutes. Pour the sauce through a fine mesh strainer to remove the fine particles of dried herbs.
Salmon/Veggies
Slice salmon fillets into 6 strips. Place them in a small bowl & marinate in some of the herb-garlic sauce for 30 minutes.
Prick potatoes all over with a fork & microwave on HIGH until tender, about 3 min. Cool & cut in half. Set aside.
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In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper & mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
Arrange reserved potatoes in 2 au gratin dishes (oval lasagna dishes). Top with the broccoli, mushroom-onion mixture & drizzle with a bit of the herb-garlic sauce. Lay 3 strips of salmon across the top of each dish. Sprinkle with grated cheese.
Bake uncovered until the cheese is golden, the salmon flakes with a fork & the vegetables are tender, about 25 min. Let stand 5 min. before serving.
Unusual fruit chutneys are growing in popularity with our developing taste for condiments that contain less sweet and more spice. Chutney, pronounced ‘chuht-nee’, refers to a family of condiments from South Asian cuisine. While Chutneys are most often associated with India, they’re also popular in Africa and the Caribbean islands.
They can be fresh or cooked and are made from a wide variety of ingredients usually from some concoction of fruits and/ or vegetables and spices. They range in flavor from sweet or sour, spicy or mild, or any combination of these, while their texture can be thin or chunky. Some compare chutneys to a relish and others to a jam. Chutney is most often used to balance a dish and may be on the sweet and tart side or provide a spicy and hot flavor. To add to the confusion, many times chutney is also mistakenly called a relish (and vice versa) but there are subtle differences between the two. Relishes tend to be a bit sweeter, while Chutneys are more on the savory side. Chutneys are cooked slowly, are more likely to be chunkier and have a consistency that is much like preserves while relishes are barely cooked, rarely use any sugar and are crunchier.
This simple to prepare chutney makes for a tasty, tart counterpart to the richness of pork.
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Roast Pork Tenderloin w/ Blackberry RhubarbChutney
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Ingredients
Blackberry-Rhubarb Chutney
Ingredients
Blackberry-Rhubarb Chutney
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Instructions
Risotto
In a heavy saucepan, heat butter & oil over medium heat then add 1 clove garlic & the mushrooms. Season with salt & pepper & sauté until mushrooms are golden brown & tender, about 6 minutes; remove from pan. Toss mixture together with parsley; set aside.
Heat broth in a microwave-safe bowl until hot. Cover & set aside. Heat remaining oil over medium-high heat in a heavy saucepan. Add onion & remaining garlic; cook, stirring until aromatic & softened, about 3 minutes. Add barley & cook, stirring to coat in oil. Stir in wine & cook until almost completely evaporated, about 3 minutes. Stir in 1/2 cup hot broth; continue stirring until stock has been absorbed, about 4 minutes. Reduce heat to medium & continue adding hot broth until broth has been absorbed & barley is tender, about 30 minutes.
Stir in cream & cheese, stirring until creamy. Remove from heat; stir in reserved mushroom mixture; set aside until ready to stuff tenderloin.
Risotto can be prepared ahead, once cooked, cover & refrigerate for up to 3 days.
Tenderloin
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Cut tenderloin down the center, lengthwise, stopping when you are about 1/2-inch from the bottom of roast. Open the tenderloin like a book. Season inside surface lightly with salt & pepper.
Spoon risotto down the center of the tenderloin. Bring the 2 sides of the tenderloin up & around the filling to almost meet. Use wooden skewers to join the meat together, spacing the skewers apart at 2-inch intervals. Use butcher twine to 'lace up' the roast by weaving between the skewers (like lacing a shoe).
Place the tenderloin on a rack in a shallow pan. Stick thermometer into the exposed pork around the risotto. Rub pork with 1 Tbsp oil & lightly season with salt & pepper. Oven sear roast for 10 minutes.
Reduce heat to 300 F. Stuffed pork tenderloin should reach an internal temperature of 145°F. To prevent it from drying out, remove the pork from the oven when it reads 135°F to 140°F, cover loosely with foil let it rest for 5 minutes, as the carryover heat will bring it to the final safe temperature.
Chutney
Combine all chutney ingredients in a medium saucepan. Bring to a boil over high heat, then reduce heat to low & simmer, uncovered, for 45 minutes to an hour, stirring frequently, until thick. Set aside until ready to serve with stuffed tenderloin.
The Boursin black pepper tart is a modern culinary spin-off. It combines classic French puff pastry with the brand’s iconic Cracked Black Pepper cheese. The base of this tart traces back to 1957 in Normandy, France, where cheesemaker François Boursin perfected his signature Gournay cheese.
As the brand expanded globally to over 35 countries, Boursin developed a cracked black pepper variety. This flavor infuses the brand’s signature rich, crumbly, and creamy base with lively black peppercorns to provide a distinctive, intense kick.
The Boursin black pepper tart is incredibly popular in Canada because it serves as an effortless, gourmet-level crowd-pleaser for entertaining. Canadians love how the lively kick of cracked black peppercorns perfectly balances the rich, creamy texture of the fresh soft cheese. Boursin is a staple in Canadian grocery stores, making it a highly convenient, affordable fridge staple.
Brion & I found this simple tart such a quick and easy way to have a nice tasty lunch.
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Boursin Black Pepper Tart
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Instructions
Pastry
Preheat oven to 400 F. Line a large baking sheet with parchment paper. Unfold the thawed puff pastry onto the parchment. Roll slightly to smooth out the creases. Using a sharp knife, gently score a 1/2" border around the perimeter of the dough without cutting all the way through. Prick the center area all over with a fork to prevent bubbling. Brush the outer border, ONLY, with the egg wash. Bake for 10 minutes or until it BEGINS to turn LIGHT golden brown.
Bacon
While pastry is baking, cook bacon in a saucepan over medium heat until slightly crisp. Drain on paper towels & chop into small bits. Leave about 1 Tbsp of bacon drippings in saucepan for the mushrooms.
Mushrooms
Add butter & olive oil to saucepan with bacon drippings over medium-high heat. Add sliced mushrooms. Sauté undisturbed for 2-3 minutes to get a nice brown sear, then toss in garlic. Cook for another 5 minutes until tender. Season with salt & pepper & remove from heat.
Assemble & Bake
Remove puff pastry tart shell from oven. If the center puffed up, gently press it with the back of a spoon.
Crumble or spread the Boursin cheese evenly across the center of the pastry. staying inside the scored border.
Top the cheese with the cooked mushrooms, bacon bits & thin tomato slices. Sprinkle with a bit more salt & pepper.
Return tart to the oven for 10-12 minutes or until tomatoes a roasted, cheese is melted & pastry edges are a deeper golden brown.
Remove from oven & top with arugula before slicing. Serve warm or at room temperature.
One of the many aspects of Mexican food that has been essential for so many years is chicken. Chicken has played a massive role in both Mexico’s food and culture for centuries. Today, it is still one of the most popularly consumed forms of protein across the country and can be added into any dish perfectly.
Today’s blog recipe is juicy, flavorful Mexican-inspired chicken smothered in a creamy, rich cheese sauce and served over Mexican rice. To say Mexican rice is simply just rice is an understatement. Mexican rice comes from a flavorful history and is served a number of different ways. For example, in Northern Mexico, Mexican rice is typically prepared with chicken broth and flavored with tomato. In Southern Mexico, white rice is more common as a side to many dishes. Common ingredients in Mexican rice typically include spices like cumin, cilantro, parsley, and tomato sauce or salsa.
Mexican rice is prepared by browning long-grain rice in cooking oil, then flavoring it with onion, garlic, and tomato sauce, salsa, or paste. Typically, parsley and cilantro are added to enhance the flavor and color of the rice. Often, Mexican rice is seasoned with cumin, chili powder, and other spices. Traditionally, vegetables like carrot and corn are added into the rice to add another layer of texture.
Mexican rice is more than just a side dish; it’s a symbol of the rich culinary heritage of Mexico. From its origins as a humble fusion of Spanish and indigenous ingredients to the diverse regional variations that exist today, Mexican rice is a dish that continues to evolve while remaining rooted in tradition.
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Mexican Chicken & Rice w/ Cheese Sauce
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Instructions
Chicken
Mix together your seasonings & season both sides of the chicken breasts well. Heat a grill pan over medium to high heat & grill the chicken until done. Set aside.
Cheese Sauce
In a medium sized sauce pot, melt butter over medium heat. Whisk in flour & cook until it begins to just bubble around the edges.
Add in the milk, slowly, whisking to combine as you go. Continue to whisk until mix as heated through. It needs to be hot enough to melt the cheese, but not boiling.
When the mix is hot, start whisking in cheese in small amounts at a time until all of the cheese has been mixed in. Once the cheese is melted, stir in the paprika & cayenne pepper. Season with salt if needed. Serve hot over the chicken.
Rice
In a large saucepan, heat the oil over medium heat. Add the rice, stir to coat in the oil & cook until slightly golden. Stir in the garlic, salt & cumin.
Add the tomato sauce & chicken broth. Turn the heat to medium high heat & bring the mix to a boil.
Once boiling, reduce heat to low, cover with a lid & allow to simmer for 20 to 25 minutes. Remove from heat, toss in freshly chopped cilantro, stir to combine.
Serve under Mexican chicken topped with cheese sauce.
CELEBRATING HERITAGE DAY!
In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can choose whether or not to recognize the day as a general holiday, which most do.
The Heritage Festival held in our city of Edmonton, Alberta Canada is a three-day event to sample delicious food, see creative performances and celebrate Canada’s multiculturalism. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.
Even though many people will take in the day’s events and cultural food at the festival, some choose to pack a picnic lunch and take a drive somewhere just to relax.
I am posting a seafood stromboli today that should work well with that idea.
Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest multicultural events, taking place every August. It features over 70 pavilions representing almost 100 countries set up in William Hawrelak Park. All ethnic minorities of Canada come together to exchange experiences, entertainment, cultures and to celebrate Canada’s diversity. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.
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Everything Bagel Seafood Stromboli
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Ingredients
Everything Bagel Seasoning
Ingredients
Everything Bagel Seasoning
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Instructions
Seasoning
Mix everything bagel seasoning ingredients together & set aside.
Seafood Filling
In a large saucepan, heat olive oil over medium heat. Sauté onion, garlic, mushrooms & seasonings in the oil. When onions are slightly softened, stir in shrimp & scallops. Let simmer uncovered for 5 minutes, stirring occasionally.
Add alfredo sauce & cheese, stirring until cheese is melted. Let simmer uncovered for another 5 minutes Taste & add salt & pepper if necessary. Remove from heat & let cool for 10 minutes or until ready to use.
Dough
In large bowl, dissolve sugar in warm water. Sprinkle yeast into water & let sit until frothy. In a separate bowl, combine flour, Italian seasoning & salt.
Stir oil into yeast mixture. Add flour & with a fork, combine into a shaggy dough. When dough is completely combined, turn dough out onto a work surface & knead dough for about 5 minutes, until smooth and elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour.
Assembly/Bake
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Remove risen dough from bowl, turn onto a large piece of parchment paper. Roll dough out to about a 12" X 14" rectangle. With a straight edge, make parallel horizontal cuts in the dough at 1" intervals down both sides. Your strips should be cut in 4" from outer edge on both sides, leaving a 1" border at the top and bottom.
Leaving the pastry on the parchment, move it to an 11 3/4 x 4-inch ribbed semi-circle bread pan. The strips will now be hanging down the sides of the pan. Gently press the pastry to conform to the shape of the pan making sure your pastry comes all the way to the top of the pan at the ends.
Place filling in the pastry. Starting with the top right-hand strip of dough, fold it over the filling. Cross the top left-hand strip over the filling. Continue alternating strips to create a braided effect.
Make sure both ends are sealed well then brush the top of stromboli with egg wash & sprinkle with bagel seasoning.
Bake 45 minutes until golden brown.
Recipe Notes
• For this seafood stromboli I used a European ribbed semi-circle bread/cake pan. The size is bigger than a 9 x5-inch loaf pan so it is quite easy to fit dough/filling into it. If a ribbed pan is not available just go with the contemporary style of rolling the stromboli.
• Brush a simple egg wash over the exposed edges of the dough to help ensure the stromboli seals well & doesn’t burst open as it bakes. To fold, tuck the short sides towards the center, then fold the long side with the thinner border towards the side with the wider border. Aim to fold the stromboli twice, creating 3 layers.
• Once assembled, carefully transfer to a parchment-lined baking sheet. Brush the tops with egg wash for a golden finish, then place in the oven. Be sure to rest the baked stromboli a few minutes before slicing & serving!
Tuscan food is based on the Italian idea of cucina povera or ‘poor cooking.’ A concept that started very literally. It’s about meals traditionally hearty and made with simple ingredients that are inexpensive and could easily be made in large amounts – with bread, beans and roasted meats serving as the base of most traditional Tuscan meals. Today it remains largely the same – but by choice instead of economy.
Tuscan cooking doesn’t use complicated seasonings or elaborate creations because they’re not needed. Instead, it’s made using fresh, high-quality ingredients that bring out the natural flavors in each dish, simple or not.
In Italy there is only regional Italian food. Each region offers delicious and unique dishes based on its long history and location. Tuscany’s world-renowned food is no exception! Famous for its local produce and meat and its simplicity and seasonal foods.
Today’s recipe features an easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil.
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Pork Roasted Tuscan Style
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On a work surface, mince the sage, rosemary. In a small dish combine with thyme leaves, crushed fennel, pepper, garlic, salt. Add Dijon mustard to mixture .
Heat a skillet over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Slather the entire pork with the Dijon mustard mixture.
Cut the baguette in half the long way & minimally scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
Preheat an oven to 375 F. Place the pork on a baking sheet roast until done, 148 F. on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings & cut into slices. Serve.
Recipe Notes
Try to get a baguette (or French loaf) that is fairly round and not too flat in the middle because the bread has to ‘hug’ the pork as much as possible. Also try to scoop out as little bread as possible since that was the best part.
I made a thin pork gravy to serve with this meal. It made it real tasty!
Most people think of any creamy soup when they hear the word bisque, but it really refers to seafood soup. It originated in France in the region of Brittany, which is known for its seafood. The word ‘bisque’ comes from the Bay of Biscay —a gulf that lies off Europe’s west coast, bordering between France and Spain.
Authentic recipes for bisque actually ground the shells of the crustacean into a fine paste, using that to thicken the soup. Nowadays, it is more common to use flour or rice as a thickener. Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn. We also see bacon as an important ingredient in a chowder when it would not be featured in a bisque.
The first reference to bisque as a soup dates back to the 17th century. It was originally a fisherman’s dish designed to extract the most flavor from whatever seafood ingredients were readily available. So, while today bisque is often considered a ‘fancy’ soup, its humble origins lie in practicality and resourcefulness.
Today’s bisque recipe is a simplified procedure using prepared broth but still gives you the depth of taste and the sumptuous, creamy consistency that makes it a wonderful choice on a cool day.
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Crab & Shrimp Seafood Bisque
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Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, celery & carrot until softened, about 5 minutes. Add garlic & cook for an additional minute.
Stir in tomato paste, paprika, Old Bay seasoning & season with salt and pepper to taste. Cook for 2 minutes, stirring constantly.
Sprinkle flour over the mixture, stirring until well combined. Cook for another minute.
Gradually add broth, stirring continuously to prevent lumps. Simmer on low heat for 10 minutes, stirring occasionally.
Puree the soup until smooth using an immersion blender, or transfer to a standard blender in batches.
Mix in the heavy cream & simmer for 10 more minutes, until slightly thickened.
Add crab meat & shrimp. Simmer for 5 minutes or until seafood is heated through, keeping the heat low to avoid curdling the cream.
Adjust seasoning with salt & black pepper if needed.
Serve hot, garnished with fresh herbs.
