Recipe Tag: Salmon

Maple Glazed Salmon – HmF – Virtual

Gather all ingredients and equipment.

Preheat oven to broil setting.

Portion fish into 4 ounce portions and place on foil lined baking sheet coated with pan spray to prevent sticking.

In a small bowl add maple syrup, mustard, rosemary, coriander, salt, and pepper to make a rub.

Mix well to combine.

Use a spoon or brush to evenly coat fish with rub.

Cook fish about 6 to 9 minutes or until fish flakes easily and a meat thermometer reads the internal temperature of 145°F.

Garnish with a lemon wedge and serve.

Coumadin Safe Seared Salmon with Lemon Basil Risotto

Place the olive oil in a medium skillet over medium heat.

Add the onion and cook over medium heat for about 5 minutes until they begin to soften.

Add the arborio rice and stir for about 2 minutes.

Add the water, stock, lemon zest, salt, and pepper.

Reduce the heat to medium-low so that the rice is simmering.

Cook for about 20 minutes until the rice is just tender. Add more water 1/4 cup at a time as needed to let the rice cook but when it is done there should be almost no liquid left.

Add the goat cheese and reduce the heat to medium low.

Stir gently so that the goat cheese melts. Reduce the heat to low.

Preheat the oven to broil.

Place the salmon on a baking sheet or large skillet.

Place the salmon under the broiler.

Cook the fish under the broiler for about 7 minutes for medium rare, 9 to 10 minutes for cooked through.

Just before the fish is done, add the basil to the risotto and stir.

Divide the risotto between two bowls and top with the salmon. Serve.

Salmon with Curry Glaze

Place a small saucepan over medium-low heat and add the olive oil.

Add the shallots and cook, stirring frequently, for two minutes.

Add the curry powder, garam masala, coriander, cardamom, and salt and cook for two minutes, stirring frequently.

Add the water, stir, and simmer slowly for 8 minutes, stirring occasionally. The water will mostly evaporate.

Using a blender or stick blender, puree the sauce until smooth.

Place a skillet in the oven and preheat the oven to 400°F.

Place the salmon in the skillet, skin side down, and top with the glaze.

Place the skillet in the oven and roast for 8 to 10 minutes.

Serve immediately.

Tandoori Spiced Salmon

Place the paprika, turmeric, cumin, cardamom, salt, garam masala, and pepper in a small bowl and mix together until well blended.

Place the dry spice mixture in a medium skillet over medium-low heat.

Toast the spices slowly, stirring frequently, until you begin to see wisps of smoke rising from the pan.

Remove the spice blend from the heat and transfer the toasted spices to a large mixing bowl to cool.

When cool and add the toasted sesame oil.

Blend the sesame oil with the spice mixture until well incorporated. The mixture will be grainy.

Place the salmon filets in the bowl and pat the spice mixture gently into the flesh of the salmon until each filet is well coated on all sides.

Cover the bowl with plastic wrap and place in the refrigerator to chill.

When ready to cook turn on the ‘broil’ function in your oven.

Place the salmon filets in a baking or sheet pan (it helps to line the pan with aluminum foil, if you have it) and place the pan in the oven under the broiler.

Serve immediately over rice or quinoa and with Riata.

Coumadin Safe Creamy Corn and Salmon Salad

Preheat the oven to 375°F.

Place the water and vinegar in a large skillet over high heat.

When the water begins to boil, reduce the heat to keep it just below a simmer and add the salmon.

Poach the salmon for 10 to 15 minutes depending on the thickness of the filet.

Remove the salmon to a plate, let cool, and then put in the refrigerator.

Rinse out the skillet, dry it, and place in the oven to heat for 5 minutes.

Add the olive oil and onion to the pan and return to the oven.

Roast the onions for 15 minutes. Stir occasionally.

Add the corn and tarragon. Cook for another 10 minutes. Stir occasionally.

While the onions are cooking, place the mustard, goat cheese and salt in a large mixing bowl.

After the corn is cooked, add it to the mixing bowl.

Fold together with the goat cheese and mustard until blended and the cheese has melted.

Refrigerate until chilled.

Flake the poached salmon into the mixing bowl, add the red and yellow peppers, the parsley, and the cashews and fold together.

Serve.

Poached Salmon with Roasted Garlic Yogurt

Place the water in a large skillet over high heat. Heat until the water is barely simmering and then reduce the heat to medium low.

Add the salmon fillets and poach for about 8 to 10 minutes. Remove and let cool for about ten minutes then chill.

Mash the roasted garlic with a fork until smooth.

Mix the garlic together with the yogurt, lemon juice, salt, pepper and sugar. Chill.

Serve the chilled salmon topped with the yogurt sauce.

Creamy Leek Pasta with Salmon

Place 2 quarts of the water and white wine vinegar in a medium skillet over medium high heat.

When the water is almost at a boil, add the salmon and cook for about 10 to 12 minutes. Remove to a paper towel. When cool, use a fork and flake the salmon into about 1/2 inch pieces.

Place 4 quarts of water in a large sauce pan over high heat.

When the water is boiling add the pasta.

While the pasta is cooking place the two teaspoons of olive oil in a medium skillet over medium high heat.

When hot add the garlic and the green part of the leeks and reduce the heat to medium.Cook for about 2 minutes.

Add the white part of the leek and cook for about 4 minutes.

Add the flour and cook, stirring frequently, for about 3 minutes.

Add the milk and cook, stirring frequently for about 4 to 5 minutes until thickened.

When the pasta is done drain the water and return the cooked pasta to the pan and place over low heat.

Add the flaked salmon, capers, parmesan, pepper and basil.

Toss gently until well blended.

Serve.

Seared Salmon with Celery and Leek Soup

Place the 1 teaspoon olive oil in a medium sauce pan over medium heat. Add the onion and leek and cook for about 5 minutes until translucent. Add the celery and celery leaves and stir well.

Add the salt and pepper with the chicken stock and water. Set the heat to medium-low and simmer for about 25 minutes. Stir occasionally. Don’t let the soup boil too fast.

Using a blender or stick blender, puree the soup and then press it through a fine mesh sieve. You may have about a half cup of fibrous celery that won’t pass through the sieve. Discard that and return the smooth soup to the sauce pan.

Add the corn kernels and simmer the soup for about 20 minutes. It will reduce to about 3 cups during that time.

While it is simmering preheat the oven to 375°F.

Rinse the salmon in cool water and pat dry. Place the fish on cutting board skin side up. Score the skin just through to the flesh at about 1/2 inch intervals.

Place a large skillet over medium-high heat. Add the 1 tablespoon olive oil and heat until the oil is almost smoking. Place the salmon in the skillet skin side down and cook for about 4 minutes. Place the skillet in the oven and cook for another 4 – 5 minutes until the salmon is done.

While the salmon is in the oven divide the soup between two bowls.

When the salmon is cooked place one filet in each bowl of soup skin side up. Place the lemon juice in the hot skillet with the olive oil and swirl to mix well. Pour the sauce over each salmon filet and serve.

Seared Salmon with Caper Yogurt Sauce

Grate the cucumber. Place it in a bowl with the yogurt, capers oregano, green onion, salt and pepper. Chill.

Sprinkle the salmon with the paprika.

Place the olive oil in a large skillet over high heat. When the oil is hot add the salmon skin side down. Cook for about 5 minutes and turn over. Cook for another 5 – 6 minutes. Serve with the caper sauce.

Southwest Salmon Cakes

Place the water in a large skillet over high heat. When the water boils, reduce the heat to a very low simmer.

Add the salmon and poach for 8 to 12 minutes. Thinner filets will cook more quickly. Remove the salmon from the pan and place on a paper towel to cool.

After the salmon is cool, place in the refrigerator to chill.

Place one teaspoon olive oil in a large skillet over medium high heat.

Add the onion and jalapeno pepper.

Cook for about 3 minutes. Stir frequently.

Add the corn and cook for about 8 minutes. Stir frequently.

Place the onion and corn mixture in a large mixing bowl with the Tabasco sauce, chili powder, salt, lime juice and pepper.

Fold together gently and let cool for in the refrigerator until cold.

When the corn is chilled, flake the chilled salmon into the mixing bowl.

Fold together gently until well blended. Be careful to not break up the salmon too much.

Add the breadcrumbs and fold together until blended.

Whisk the egg and fold into the salmon mixture.

Form into 4 cakes and chill. (This can be made up to 12 hours in advance, or alternatively chilled in the freezer for about 30 minutes prior to cooking.)

Place the oil in a large skillet over high heat.

Place cakes in the hot oil and cook over medium-high heat for about 5 minutes until brown.

Turn and cook for about 5 to 7 minutes.

Serve.