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ENTERTAINMENT
January 27, 2010
Sous Vide Salmon 2 5-ounce boneless, skinless salmon fillets Olive oil Sea salt Fresh ground pepper 2 fresh thyme sprigs Season the salmon with olive oil and a sprinkling of salt and pepper. Place a fresh thyme sprig on each fillet. Place the fish inside a gallon-sized zipper freezer bag. (Non-freezer plastic bags will be too thin.) Space the fillets at least 1 inch apart and press as much air as possible out of the bag. Submerge all but the top of the still-unsealed bag in a heavy pot of cool water.
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | November 7, 2013
Who says a restaurant can't offer both picturesque views and a satisfying dining experience? Actually, everybody says that. But, come on. Surely it's not always the case that a restaurant that provides views as beautiful and uplifting as the Severn Inn's - views of the Naval Academy Bridge, the Maryland State House and the Severn River itself - will turn out to be as much of a letdown as the Severn Inn was. I sensed what...
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EXPLORE
By Donna Ellis | October 20, 2011
Not being terribly "continental," we Americans tend to hit the supermarket once a week, rather than shopping for fresh stuff for dinner every day. Hence, the pantry. In your arsenal of fall-back foods to use for dinner when you can't get to the supermarket, there are undoubtedly a few cans of things designed to engender a quick family supper. Soups, undoubtedly. And tuna, most likely. Another goodie you might want to keep in stock is canned salmon. Canned pink or red salmon is even lower in calories than fresh salmon (less fat)
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | May 14, 2013
Pat Arata from Mishawaka, Ind., was looking for a recipe she had lost for making crispy fried salmon patties that she thought was once printed on a can of Crisco. She said the patty puffed up a little when fried, which made her think the recipe likely contained baking powder or soda. Evelyn Bledsoe from Letart, W.Va., sent in a photocopy of the well-used recipe taken from a Crisco can many years ago that she thinks is the one Arata was searching for. The recipe has several hand-written notes on it. One says, "can add a small amount of mashed potatoes to the patties if desired.
NEWS
October 5, 2005
POACHED SALMON HAS A wonderful air of elegance on a buffet. It's every bit as elegant with smaller fillets for weeknight dinners, and makes an easy entertaining entree. This method of poaching is almost effortless. Its very gentle heat keeps the fish moist and succulent. It's equally good hot or cold. Menu Suggestion Steeped salmon with dill-caper sauce Cucumber spears Sliced tomatoes Fresh berries and melon Steeped Salmon With Dill-Caper Sauce 4 servings -- Total time: 30 minutes 2 cups water 1 cup dry vermouth or dry white wine, such as chardonnay 1 each: lemon, fresh dill branch 1 tablespoon salt 1 teaspoon whole black peppercorns 4 fillets salmon, about 6 ounces each 1 tablespoon each: minced fresh dill, capers 1/2 cup regular or low-fat mayonnaise Heat the water and wine in a large, heavy skillet over high heat.
SPORTS
By Roch Eric Kubatko and Roch Eric Kubatko,Sun Staff Writer | February 18, 1994
When Old Mill senior Michelle Salmon took the floor against Annapolis two weeks ago, she knew something that her coach, Pat Chance, didn't.It would be Salmon's last basketball game.Salmon, 17, a member of three consecutive Class 4A state championship teams, informed Chance at the next day's practice that she was leaving the squad to devote more time to playing soccer.She has been invited along with 21 other girls from across the country to participate in the U.S. Soccer organization's under-20 national training camp in Walnut Creek, Calif.
SPORTS
By Roch Eric Kubatko | December 5, 1993
Old Mill senior Michelle Salmon qualified last week for the United States Youth Soccer Association's under-17 All-American girls soccer team.Salmon, who twice has been named Anne Arundel County's girls soccer Player of the Year during her four seasons at Old Mill, has been taking part in tryouts in Boca Raton, Fla. She was expected to arrive home yesterday, said her mother, Carol Salmon.Michelle also is in a pool with 23 other players from throughout the country vying for a spot on the Olympic Development Program's under-20 national traveling team.
NEWS
December 13, 1991
Old Mill High School sophomore Michelle Salmon recently made the under-16 girls soccer National Team Pool during tryouts at Texas Christian University in Fort Worth.Salmon, named the Anne Arundel CountySun's girls soccer player of the year for the 1991 season, became one of eight girls from the Eastern region chosen to make the 32-playerpool. The 15-year-old Millersville resident, the only player selected from Maryland, notched a goal for the East in a 3-2 loss to the South team. Her team would go on to finish the round robin at 0-3."
FEATURES
By Pat Dailey and Pat Dailey,Chicago Tribune | May 3, 1992
Salmon responds well to a range of cooking methods. Classical cookery often recommends poaching whole salmon but few cooks have the unwieldy fish poacher on hand. Fortunately, there are other options which favor the more convenient fillets and steaks.With its high oil content, salmon does very well on the grill. It cabe grilled plain or bathed in a marinade. The charcoal taste is enough of a flavor enhancement but a small amount of mesquite wood mixed in with the charcoal lends a nuance.Indoors, broiling, steaming, pan cooking, baking and microwavcooking all work well with salmon.
NEWS
November 30, 1994
Prince George's Circuit Judge James P. Salmon was appointed to the Maryland Court of Special Appeals yesterday by Gov. William Donald Schaefer.Judge Salmon, 54, who had been on the Circuit Court since 1988, fills the vacancy on Maryland's second-highest court created by the retirement earlier this month of Judge John J. Garrity.The new appellate judge, who lives in University Park, was formerly an associate and partner in the Upper Marlboro law firm of Sasscer, Clagett, Channing and Bucher.
ENTERTAINMENT
May 1, 2013
From: Central Coast, Calif. Price: $15 Serve with: Salmon, poultry This well-made chardonnay is widely distributed, fairly priced and avoids all the pitfalls California chardonnay so often falls into. It's crisp, clean and has good, bracing acidity - a sign of its cool-climate origins. There's a touch of vanilla from the oak, but it isn't over the top. It offers bold, assertive fruit with hints of pear, baked apple, lemon and spices. Chardonnay is far from my favorite white varietal, but sometimes you come cross one that hits just the right note.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | October 10, 2012
Who's doing what for fall? We're taking a look at new fall menus around town. First up - Crush in Belvedere Square. Joining fall-ready house favorites like BLTs and the shrimp and grits, new entrees on executive chef and owner Daniel Chaustit's fall menu from Crush include seafood flatbread and salmon with butternut squash risotto.  A revamped dessert menu features a pecan tart, apple bread pudding and a pumpkin cheesecake. Also new for fall, Crush's lounge will open at 11:30 a.m. on Sundays for light fare and bar specials.
NEWS
Dan Rodricks | June 23, 2012
I'll tell you what annoys me: the supermarket that sells fresh salmon by the piece instead of by the pound. I uncovered this deception recently. The sign in the seafood case at my favorite supermarket said, "Salmon $4.49," and, of course, I assumed that was by the pound, because salmon has been sold that way ever since the Yupiks brought the first chinook to Fairbanks for sale to the Lower 48. But turns out, the salmon was being sold by the 6-ounce piece. That means three pieces of salmon, or 18 ounces, cost $13.47.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 23, 2012
Germano's Trattoria is now Germano's. The name change, according to Cyd Wolf, brings two separately named operations, the trattoria and Germano's Cabaret, under one umbrella. The name change comes with the launch of new menu for the cabaret that will feature daily specials, at the request of cabaret regulars, Wolf said. On the new cabaret menu are big plates like osso buco, lasgana, grillled salmon fillet and linguini puttanesca as well as lighter fare like personal pizzas, hamburgers and salmon burgers.
FEATURES
By Jill Rosen and The Baltimore Sun | January 16, 2012
NAME: Angus Earl of Havre de Grace OWNER: Bonnie and Darrell String HOW THEY MET: We visited a Bel Air golden retriever breeder. All of the puppies were carried upstairs in a laundry basket. AGE: 2 HOME: Havre de Grace BREED: Golden Retriever BEST TRICK: Angus turns on the TV by pushing the power button with his nose. FAVORITE ACTIVITY: Bounding into snowbanks to retrieve his Kong zinger toy and finding remote controls or telephones. FAVORITE FOOD: Angus loves grilled salmon skin with delectable bits of juicy salmon clinging to the skin.
EXPLORE
By Diane Pajak | December 12, 2011
Executive chef Joshua Vazquez reflects: Cooking is really a passion of mine and has been since my childhood. As a child, I grew up in Puerto Rico. Puerto Rico is truly a wonderful place because of the cultural mix that stems from its history. Growing up there really influenced me not only as a person, but also as a cook. The rich history created a nexus of Indian, European and African influences and flavors that all still inspire me today. These rich flavors and cooking styles, Ceviche for example, always provide a base I can look back to whenever I am in doubt about a dish.
NEWS
By Carl Schoettler and Carl Schoettler,London Bureau | September 23, 1993
LONDON -- British fishery scientists are trying to create a strain of salmon tough enough to survive in the Thames River.They say they're succeeding.Salmon have to be downright streetwise to live in the urban Thames. In London, the river is brown, busy, slow-moving and flecked with debris.Still, it is considered "clean," with about 60 percent of London's tap water coming from the river -- after treatment.Salmon and about 100 other species of fish already live in the Thames. The river is restocked every year with about 180,000 young salmon.
FEATURES
By Seattle Times | October 2, 1991
The following quick and easy recipe was prepared by CeCe Sullivan, home economist on the staff of The Seattle Times, based on an idea from Mitch Sullivan.) Salmon with Coriander Pesto1 medium clove garlic, peeled and minced2 tablespoons pine nuts1 cup packed coriander (cilantro) leaves1 tablespoon margarineteaspoon saltFreshly ground black pepper to taste2 pounds salmon filletPut the garlic and pine nuts into a food processor; mince finely. Add the coriander and chop finely. Add the margarine, salt and several grindings of black pepper.
ENTERTAINMENT
December 1, 2011
While the en papillote ("in parchment") method of cooking might sound a little too fancy for tailgating, Mark Graham, in his Dinner Tonight column for the Chicago Tribune, has suggested that it's really nothing more than food wrapped in parchment paper and cooked. What may sound intimidating turns out to be a handy method for cooking at a tailgate or other outdoor party. The packets can be easily assembled at home and then grilled at the tailgate party. They travel well in a cooler of ice. Instead of parchment paper, which can be tricky for first-time users, his recipe uses foil for these salmon-and-veggie packets.
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