Tour of Fifty States: Oregon's meal

This week’s meal was from Oregon.  I knew we had to have salmon (I couldn’t find Pacific Salmon in our local store, so we used Atlantic instead.)  We made ice cream from our goat’s milk – unbelievably creamy and smooth!
 Menu:  Poached Salmon, Creamy Baked Asparagus with Aged Cheddar, Ice Cream (made from our own goat milk!)
 Outcome:  The salmon was very good and it cooked up very nicely in this poaching liquid.  The star of the meal was the asparagus in the cheese sauce!  Super good, and fast to make.  We’ll be making this again.
 Next up:  Paula’s turn!  She chose West Virginia!

Oregon's meal

Poached Salmon

Prep time: 5 min.  Total time:  15 min. Ingredients

• 1 to 1½ lb. salmon fillets, pin bones removed
• Salt
• ½ cup dry white wine (a good Sauvignon Blanc)
• ½ cup water
• A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
• Several sprigs of fresh dill or sprinkle of dried dill
• A sprig of fresh parsley
• Freshly ground black pepper

 

Look at how pretty the filets are! I found these at Walmart!  

Just poaching away!

Directions1.      Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley and onions in a sauté pan, and bring to a simmer on medium heat.
2.      Place salmon fillets, skin-side down on the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper.

Creamy Baked Asparagus and Aged Cheddar 

Prep time:  10 min. Total time:  20 min. Ingredients

• 1 bunch asparagus, trimmed of woody ends (about 20 spears)
• 2 Tbsp. butter
• 1/3 cup all-purpose flour
• Scant 1 cup milk
• 1 egg yolk
• ¼ tsp. of dry, powdered mustard
• Dash of Worcestershire sauce
• Salt to taste
• Black pepper, to taste
• 1 ½ cups grated aged, white cheddar

 Directions1.      Preheat oven to 400° F with rack in center of oven, and line a baking sheet with parchment paper or non-stick foil.
2.      If the asparagus is thick, blanch the asparagus in a large pan of salted water for one minute, remove and refresh in ice water or microwave on a plate for about 90 seconds. Divide the asparagus in half and lay on parchment on baking sheet with the cut ends touching in the middle. Set aside.
 3.      In a medium sauce pan, melt the butter over medium heat. Add the flour and whisk, stirring constantly for 1-2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes until thickened.
4.      Remove from the heat and beat in the egg yolk, mustard, Worcestershire sauce and salt. Taste and add more salt, as needed. Season with freshly ground pepper.
5.      Pour sauce over the middle of the asparagus. Top with the grated cheddar cheese.
6.      Bake at 400 ° F for 8-10 minutes, then move rack to upper part of oven, switch your oven to broil and broil until the sauce is bubbly and golden.
7.      Top with a bit more freshly ground pepper and serve immediately.
Serves 6.