Salmon with Crumb Topping and Herb Mayonnaise (Shared Recipe)

Thanks Corrine Fay!

A WELL-SEASONED KITCHEN
Classic Recipes for Contemporary Living
By Sally Clayton and Lee Clayton Roper
MLC Publishing; 2009
$34.95/Hardcover
ISBN: 978-0984116331

http://www.facebook.com/seasonedkitchen

http://www.seasonedkitchen.com

A Well-Seasoned Kitchen Cookbook Chronicles a Mother-Daughter Culinary Journey with Memory Loss

Sally Clayton and her daughter Lee Clayton Roper were known among friends and family for their effortless style and smart sensibility when it came to cooking and entertaining. So when Sally began to suffer from the effects of osteoporosis and early-stage memory loss, Lee decided to engage her in the kitchen, both as therapy and to preserve her mother’s cherished recipes. Sally and Lee would test and taste recipes together and their time in the kitchen led Lee to begin writing A Well Seasoned Kitchen (MLC Publishing, 2009) with Sally.  Sadly Sally passed away as the book entered its final phase and Lee completed it in her honor.  A portion of all proceeds are donated to the Alzheimer’s Association Colorado Chapter.

“I dedicated this book to my late mother, whose grace, remarkable style, and strength serve as inspiration in my life.  My mother loved to cook and entertain and A Well-Seasoned Kitchen is my way of sharing her passion with other home cooks.”

“In developing this cookbook, Mom and I concentrated on the type of dishes we liked best – – simple and delicious recipes for everyday and easy entertaining, most of which can be made partially or entirely ahead.  Mom did not like to spend hours in the kitchen and neither do I.”

Lee and Sally believe that food is the foundation for the family table where a shared meal allows us to reconnect with family and friends. A Well-Seasoned Kitchen is more than just a cookbook, it is a treasury of ideas, menus, and beloved meals collected by a woman who showed her love for family and friends by cooking and entertaining.

Living Now Book AwardThe delicious, easy, and beautiful dishes like Tomato Basil Bisque, Rack of Lamb with Nut Crust, Green Beans with Lemon-Butter Sauce, and Pavlova (recipe below) helped A Well Seasoned Kitchen win the 2010 Gold Medal for Cookbooks from the Living Now Book Awards.The book features menu suggestions that are perfect for entertaining any time of the year

Until now, this cookbook, featuring 186 tested recipes with menus and full-color photos by renowned food photographer Laurie Smith, has been available only in Colorado, where Lee resides, but due to the overwhelming success of the elegant recipes and heartwarming stories, A Well Seasoned Kitchen has gone national. The book that is so popular in Denver is now available through all major online retailers like Amazon and Barnes & Noble, and in stories in Kansas City, St. Louis, Philadelphia, Washington, DC, Knoxville, Memphis, and Little Rock. More cities and retailers are being added this year.

About the Authors

Sally and Lee were everyday home gourmet cooks who had always been ahead of their time.Lee Clayton Roper and Sally Clayton

Sally earned cooking credibility as one of the first to add a food processor and microwave to her gadget repertoire long before most had even heard of them. Originally from Kentucky, Sally was raised in a home with parents who frequently entertained and a mother who loved to cook. Interestingly, Sally didn’t start cooking until after she was married. Despite that, she made an effortless leap from meatloaf to Boeuf Bourguignon and quickly earned a reputation as a talented cook and gracious hostess among friends and family.

Sally’s culinary courage inspired Lee to hold her first dinner party at the tender age of 16. Today, Lee regularly finds opportunities to host family and friends for casual dinner parties with beautiful tablescapes, creative menus and scrumptious meals taking center stage. With any cooking-related questions, friends and family often turn to Lee for her unending kitchen inspiration and encouragement.

Lee frequently conducts cooking classes and cooking demonstrations, is regularly featured on local broadcast stations and cable networks as well as at culinary events throughout Colorado, and she is currently producing a mother-daughter cooking show for rocky Mountain PBS that will air in 2012.

Salmon with Crumb Topping and Herb Mayonnaise
Serves 6 to 8

Mom and I have both been serving this salmon at dinner parties for years. It is very easy as all the prep work can be done the day before. Without fail, every time we serve it, someone asks for the recipe. Sure enough, a couple of months later we are at someone else’s dinner party eating this salmon!

Herb Mayonnaise

1/3 cup chopped fresh Italian parsley
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 tablespoons red wine vinegar
1/2 teaspoon chopped garlic
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup mayonnaise

Salmon

1/2 cup chopped fresh Italian parsley
1/4 cup freshly grated Parmesan cheese (or more to taste)
1/4 cup chopped fresh thyme
2 teaspoons lemon zest
1/2 teaspoon salt
2 teaspoons chopped garlic
2 to 2 1/4 cups fresh bread crumbs
1/2 cup butter, melted
2 1/2 pound salmon fillet (in one piece)

Preheat oven to 350 degrees. Butter a shallow baking pan large enough to hold the fish.

To make the herb mayonnaise: in a medium mixing bowl, stir together the parsley, cilantro, onions, vinegar, garlic, oregano and peppers. Stir in mayonnaise. Cover and refrigerate until ready to use.

To make the crumb topping for the salmon: place the parsley, Parmesan cheese, thyme, lemon zest, salt and garlic in the bowl of a food processor and process until finely chopped and mixed together. Transfer to a medium mixing bowl and mix in breadcrumbs (we like to do this by hand).

Place the salmon skin side down in the prepared pan. Pat the breadcrumb mixture over the top. Drizzle the melted butter evenly over the bread crumbs. Bake fish until desired doneness, around 20 minutes. Serve with mayonnaise mixture on the side.

Make ahead: The mayonnaise and crumb mixture can be made the day before, covered and refrigerated. Bring both to room temperature before using.

Will make the Pavlova recipe and share with you too soon!  

Read more at Celebr-eat-y By Sarah Lee