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Salmon With Roasted-Lemon Vinaigrette



  1. Heat oven to 400° F. In a large roasting pan, toss the fennel, lemons, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. Roast until the fennel begins to soften, 6 to 8 minutes.
  3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and nestle in the fennel. Roast until the salmon is opaque throughout, 12 to 15 minutes.
  4. Squeeze the garlic out of the skins into a bowl and mash to a paste. Squeeze the lemon pulp and juice into the bowl. Stir in the honey, rosemary, remaining 2 tablespoons of oil, and ¼ teaspoon salt.
  5. Divide the greens among plates, top with the salmon and fennel, and driz
  1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.
  2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
  3. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.
  4. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.
  5. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Monks Bar and Restaurant is a famous Irish landmark in the village of Ballyvaughan, in County Clare, located in the West of Ireland. The Seafood Chowder is their signature dish.Recipe courtesy Tauck World Discovery.

Pre Time:15 mits Cook
Time:20mits Total
Time:35 mits


  • 8-10 fresh mussels (discard any that are open)
  • 1 pint fish stock or clam juice
  • 1 pint milk
  • 1 pint heavy cream
  • ½ lb total mixed fresh diced carrots, diced green beans, peas and corn
  • 1 Tbs flour, dissolved in 3-4 Tbs water
  • 1 lb mixed fresh fish fillets, such as hake, scrod or salmon, cut into coarse chunks
  • ¼ lb fresh shrimp, peeled, deveined and cut crosswise into ½-inch pieces
  • Lemon wedges to garnish


Bring 1/4-inch water with a splash of white wine to a boil in a small sauce pan. Add mussels, cover, and steam until just open, about 2-3 minutes. Remove mussels with slotted spoon (discard any that don’t open) and when cool, remove from shells, coarsely chop and set aside.Combine the fish stock and milk in a large pot and bring to a simmer. Add the mixed vegetables and simmer until just beginning to soften, about 6-8 minutes.

Add the fish and shrimp and simmer until almost cooked through, about 3-4 minutes. Stir in the cream, then slowly stir in the flour/water mixture to thicken. Simmer for 5 minutes to combine flavors.

Add mussels, season to taste with salt and pepper, and serve in soup bowls garnished with a wedge of lemon.


In less than 1/2 hour you can enjoy this tender baked salmon, topped with a savory sauce that gently enhances the flavor without overwhelming it.



  • Place the fish into a 2-quart shallow baking dish. Sprinkle with the black pepper and drizzle with the oil.
  • Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork.
  • Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the orange.
  • Heat the cornstarch, broth, vinegar, brown sugar, orange juice and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture thickens. Top the salmon with the orange slices and serve with the sauce.
  • Cooking Basics: When grating the zest from citrus fruits you’ll want to avoid grating too deeply. There’s a white layer between the zest and the flesh, called the pith, which can be bitter.

Marinate: 2 hours Prep time: 15 minutes Cook time: 20 minutes Serves: 4

  • 4 Salmon Fillets

  • 1 cup (250 ml) Maple Liquor

  • 2 tablespoons (30 ml) All-Purpose Seasoning

  • Salt and Pepper, to taste

  • 2 tablespoons (30 ml) Butter, melted

  • ¼ cup (50 ml) White Wine

  • Juice of ½ Lemon

  • 1 cup (250 ml) Chopped Pecans


Marinate salmon in maple liquor and all-purpose seasoning for 2 hours in a glass baking dish.

Preheat oven to 400° (200° C).

Add remaining ingredients to baking dish, sprinkling pecans on top and bake for 20 minutes.

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