Posts tagged salmon

Angel Hair Nests with Lemon and Smoked Salmon

Angel Hair Nests with Lemon and Smoked Salmon

Recipe: Angel Hair Nests with Lemon and Smoked Salmon

Ingredients

  • 4 Angel Hair Nests (~2 oz each)
  • ¼ cup high-quality extra-virgin olive oil
  • 2-3 lemons
  • 1 8 oz. package smoked salmon
  • kosher salt and freshly ground black pepper

Instructions

  1. Cook Angel Hair Nests according to package directions. Using a slotted spoon, remove nests when cooked as desired and drain on paper towel-lined plate for 30 seconds.
  2. Place three nests on each serving plate. Drizzle each nest with extra-virgin olive oil then top with two small pieces smoked salmon (see photos). Grind some fresh pepper onto each nest, then grate zest from lemons over nests. Serve and enjoy!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: angel hair nests with lemon and smoked trout

Grilled Salmon and Meyer Lemon Kebabs

Grilled Salmon and Meyer Lemon Kebabs

 

Recipe: Grilled Salmon and Meyer Lemon Kebabs

This goes great with grilled asparagus and wild rice.

 

Ingredients

  • 1 ½ lbs. Skinless Salmon* Fillet, cut into 1” cubes
  • 2 large lemons, preferably Meyer Lemons, sliced thin, but not TOO thin
  • 1 Tbsp. dried oregano
  • 2 tsp. sesame seeds
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • ¼ tsp. crushed red pepper flakes
  • 2 Tbsp. olive oil
  • wooden skewers, soaked in water for 15 minutes prior to using

Instructions

  1. Brush grill (or grill pan, if using) generously with oil.
  2. Mix oregano, cumin, salt, red pepper flakes, sesame seeds and olive oil in small bowl. Set aside.
  3. Starting with salmon, thread onto two side-by-side skewers. Fold lemon slice in half and thread. Alternate with fish and lemon; ending with fish. Brush with oil mixture and place on grill.
  4. Cook, turning once and brushing with spice mixture until fish is opaque, about 5 – 8 minutes. If using grill pan, may take a bit longer.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Grilled Salmon and Meyer Lemon Kebabs

Salmon Moqueca

Salmon Moqueca

Recipe: Salmon Moqueca

Moqueca is a traditional Brazilian fish stew. Different fish can be used including cod, sea bass, or snapper.

Ingredients

Fish and marinade:
  • 1 1/2 pound wild salmon fillets
  • 28 oz. can of peeled whole tomatoes, undrained
  • 1 onion, peeled quartered
  • 1 cup cilantro
  • 2 garlic cloves
  • 1 Serrano chile pepper with seeds
  • 1/4 cup lime juice
  • 1 teaspoon sea salt
For the stew:
  • 12 oz sweet potato, peeled and diced
  • 12 oz chopped zucchini
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1/2 cup water (or fish stock)
  • 3/4 cup light coconut milk
  • 1/2 cup minced green onion (bottom parts only) – for garnish
  • 1/2 cup cilantro, chopped – for garnish

Instructions

  1. Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, and salt in a blender. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.
  2. Heat a large skillet over medium heat. Spray with non-stick spray and add diced sweet potato and cook for 10-15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
  3. Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

Number of servings (yield): 4

Inspired By: Salmon Moqueca

Dill Crusted Salmon with Pickled Cucumbers and Radishes

Recipe: Dill Crusted Salmon with Pickled Cucumbers and Radishes

Ingredients

  • 2 large cucumbers
  • 8 large radishes
  • 3 tablespoons rice-wine vinegar
  • 1/2 cup chopped fresh dill
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 five-ounce salmon fillets, skin removed

Instructions

  1. Heat a grill or grill pan until very hot.
  2. Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar, and salt. Toss to combine, and set aside.
  3. Coat salmon with remaining dill.
  4. Transfer salmon to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through.
  5. Serve topped with cucumber and radish mixture.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: salmon with cucumbers and Dill Marinated Salmon with Pickled Cucumbers

Maple-Cardamom Glazed Salmon

Recipe: Maple-Cardamom Glazed Salmon

The syrup and spice make a deliciously complex coat for the fish — the glaze strikes a chord between sweet and savory, with smoky paprika and cayenne pepper adding a hit of heat.

Ingredients

  • 24 ounce salmon filet
  • 1/4 cup maple syrup
  • 2 teaspoons ground cardamom
  • 1 teaspoon smoked paprika
  • pinch cayenne pepper
  • pepper

Instructions

  1. Preheat oven to 450 degrees. In a small bowl combine maple syrup, cardamom, paprika, cayenne and a bit of freshly ground pepper. Whisk until mixture is smooth. Adjust to taste.
  2. Arrange salmon filet on a cutting board. Remove the bones (if your fishmonger hasn’t already) and cut into pieces, size as preferred. Brush syrup mixture evenly over the salmon filets. Place a large cast iron skillet into the oven and allow it to heat up for about five minutes while the salmon rests.
  3. Place the salmon in the preheated skillet (scale-side down) and cook for about 10 minutes. Brush more glaze onto the salmon and cook for an additional 3-5 minutes until the salmon is cooked to your liking.  This can also be cooked on a foil lined sheet pan for easier cleanup.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Wasabi Salmon Patties

Wasabi Salmon Patty

Recipe: Wasabi Salmon Patties

Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi servered atop a salad of greens, carrots and radishes.

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 1/2 teaspoons wasabi powder
  • 1/2 teaspoon honey
  • 1 pound salmon fillet, skinned
  • 2 scallions, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoons minced peeled fresh ginger
  • 1 teaspoon toasted sesame oil
  • sour cream, if desired

Salad

  • 6 cups mixed salad green and/or field greens
  • 2 carrots, julienned
  • 5 radishes, julienned

Salad Dressing

  • 1 tablespoons sesame oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar (or white wine vinegar)

Instructions

  1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
  2. Combine the ingredients for the salad dressing. Set aside.
  3. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions (reserving a couple pinches for later), egg, ginger and oil; stir to combine. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
  4. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Divide the salmon mixture into 4 portions and scoop each portion onto the skillet, forming patties. Cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.
  5. Place lettuce, radishes and carrots on plate.  Spoon salad dressing over top.  Server salmon atop salad with a dollop of sour cream (if using) and reserved scallions.

Variations

These may also be severed as burgers. Serve them on soft whole wheat buns topped with a little light mayonnaise and thin cucumber slices.

Cooking time (duration): 30 min

Number of servings (yield): 4

Inspired By:
Wasabi Salmon Burgers

Salmon with Cucumber Dill Salad over Field Greens

Cucumber Dill Salad Salmon

Recipe: Salmon with Cucumber Dill Salad over Field Greens

This is one of my favorite summer time salmon dishes.

Ingredients

  • 4 cucumbers (about 3 1/4 lbs total), peeled, seeds removed, halved lengthwise, cut on bias 1/4-inch slices
  • 1 1/2 tsp Sea Salt, divided
  • 3/4 cup Sour Cream
  • 2 Tbsp chopped fresh dill
  • Juice of 1 lemon (2-3 Tbsp), divided
  • 1/4 small (about 1/2 lb) red onion, peeled, cut in thin, match-like sticks
  • 6 salmon fillets (about 6 oz each), skinned
  • Salt and pepper
  • 1 pkg (5 oz) Spring Mix (or any other salad mix)
  • 2 Tbsp Extra-Virgin Olive Oil

Instructions

  1. Make cucumber salad: Toss cucumbers with 1 tsp sea salt (to draw out moisture); let set 30 min. Squeeze, then drain water off. Combine cucumbers, sour cream, dill, 1/2 tsp sea salt, 1 Tbsp lemon juice, and red onion in large bowl; set aside.
  2. Heat non-stick saute pan or seasoned griddle over medium-high heat. Season both sides of fillets with salt and pepper; Cook fillets 2-3 min, until they have changed color about one-quarter of way up from bottom. Turn over; Cook an additional 2-3 min, to desired doneness.
  3. Toss spring mix with olive oil, 1 Tbsp lemon juice, and salt and pepper to taste. Place fillets on greens; top with 1/3 cup of cucumber salad.

Personal Notes

* The cucumber salad should be made well in advance and sit in the fridge a few hours to let the flavors blend. It can also be made the night before.
* I like a lot of Dill in my salad and will frequently double or triple the amount.

Cooking time (duration): 45 min

Number of servings (yield): 6

Inspired By: Grilled Salmon with Cucumber Dill Salad over Field Greens
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Baked Salmon with Coconut Crust

Coconut Crusted Salmon

Recipe: Coconut Crusted Salmon

Ingredients

  • 4 (4-6 ounce) salmon fillets, skin removed
  • 1 tablespoon fresh lime juice
  • 1/2 cup panko (Japanese bread crumbs)
  • 1/4 cup flaked coconut
  • Salt and freshly ground pepper, to taste
  • Cooking spray
  • 4 lime wedges

Instructions

  1. Preheat oven to 425 degrees.
  2. Place salmon fillets baking sheet (use non-stick foil or spray with cooking spray)
  3. Brush lime juice on salmon.
  4. Combine panko, coconut, salt and pepper.
  5. Place mixture evenly on the top of each fillet and return to baking pan.
  6. Coat top of fillet with light coating of cooking spray.
  7. Bake for 12 to 15 minutes.
  8. Serve with lime wedges

Cooking time (duration): 20 min

Number of servings (yield): 4

Bourbon-Glazed Salmon

Bourbon Glazed Salmon

Recipe: Bourbon Glazed Salmon

Ingredients

  • 3 tablespoons brown sugar
  • 3 tablespoons bourbon
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon fresh lime juice
  • 3 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless salmon fillets
  • Cooking spray
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon sesame seeds, toasted

Instructions

  1. Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
  3. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.

Personal Notes

If you are in a rush, you can decrease the marinade time to 15 minutes, but longer is better.

The marinate is slightly on the sweet side. Next time, I am going to decrease the brown sugar by half.

You’ll probably have left ofter ginger root. Make Candied Ginger out of it.

Number of servings (yield): 4

Inspired By: Bourbon-Glazed Salmon
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