Tag: fish

Food Bank Gourmet

Yesterday evening, I was at Pennridge FISH, our local food bank. We wait in our cars with face masks on these days due to the coronavirus. I had just arrived. A man pulled up beside me in a truck. He asked me if I wanted some fish. I said, sure! We went to the back of his truck and he took out a plastic bag with two freshly caught, nice sized, rainbow trout. One had been gutted and head removed. The other was still flopping. Last week, in the bottom of one of the boxes from the food bank, we found this refrigerated bag of “lime curried glaze”. It had no instructions on it and it came with nothing appropriate to use it on.

This afternoon, I scaled both fish, cleaned the second one, then filleted them both, following the instructions from WikiHow. After I did this, I wondered why I had bothered to gut and behead the fish, since I was filleting it. I used to fillet sunfish by the dozens and just skipped those steps. I fired up the charcoal Weber Kettle grill, and put some green beans and some broccoli in pans. Then I put the fish on the grill and turned the stove on under the veggies. I squeezed some of the glaze on the trout. After 5 minutes, I flipped it, glazed the other side and cooked it another five minutes. It was very tasty! We microwaved leftover pierogies (that had come from FISH another week) for Bethann & Tony.

We truly appreciate all that Pennridge FISH does and provides. The people who serve there do so joyfully, without condescension.

Thank you, kind stranger, for sharing your catch of the day!

Quiche au Saumon sans Croûte

Yes, that’s French for “Crustless Salmon Egg Pie”. I figure if we’re going to use French for the egg pie bit, well, in for a penny, in for a pound. We had received several cans of salmon from the food bank. We usually turned these into salmon croquettes. They are not particularly ketogenic, however. Bethann did make some keto modified ones for me the last time she made croquettes, by substituting riced cauliflower for bread crumbs in the recipe. They were tasty enough, but they didn’t hold together so well. That’s what she was going to do last evening, but she was too tired to cook, when she came home from sewing club at church. So, the salmon was my puzzle to solve.

I entered “crustless salmon quiche” into DuckDuckGo in my browser. The second hit was this simple recipe from down under called Crustless Salmon Quiche (imagine that!) that I enjoyed reading, including all of the questions and replies. Then I winged it. We didn’t have most of those ingredients on hand and Bethann can’t stand dill. It turned out great! Here’s my ‘recipe’:

Ingredients:

  • 9 Medium Eggs
  • 4 – 7 ounce cans Wild Alaska Pink Salmon
  • 8 ounces 4% milkfat Cottage Cheese
  • 1 cup Whole Milk
  • ~1/4 cup chopped Scallions
  • ~1 teaspoon Tarragon Flakes
  • 4 twists Black Pepper from mill on medium
  • a couple good shakes of ‘Lite Salt’
Quiche au Saumon sans Croûte

Directions:

Lay a sheet of parchment paper in the bottom of a greased 9″x13″ baking dish. I sprayed it with olive oil. (We obtained a plastic, pump bottle of olive oil spray a couple of years ago. I keep refilling it. It’s much cheaper and better for the environment than the aerosol cooking sprays.) Lightly spray the top of the parchment paper, as well. Preheat the oven to 350º.
Whisk the Eggs and Milk together in a bowl. Add the Tarragon, Salt, Pepper, Cottage Cheese, and Scallions and stir together.
Pour this into the baking dish. Squeeze the excess liquid out of the cans of Salmon (into your cats’ bowl, preferably). Break it up and distribute it evenly throughout the dish. Put it into the oven and bake for about 45 minutes. Make sure it’s done.
Cut. Serve and eat.

It makes about 8 meal sized portions. It could be cut into smaller portions to be part of a buffet or snack tray. Unused portions may be safely frozen for use later.