Recipe Tag: Salmon

Place a large skillet in the oven and preheat the oven to 425F.

Place the paprika, chili powder, cumin, garlic powder, cayenne, cinnamon, mustard powder, pepper, and salt in a mixing bowl and mix thoroughly.

Place the salmon filets in the rub and gently pat the rub onto the filets.

When ready to cook, place the olive oil in the pan and swirl to coat the pan. Add the salmon filets and return the pan to the oven.

After 7 minutes, turn the salmon over and return the pan to the oven.

After an additional 3-5 minutes, the salmon is done. Serve.

Place the water in a medium sauce pan over high heat. When the water boils, place the egg in the pan. Let the water boil for 3 minutes and then remove the pan from the heat. Let the egg stand in the hot water for 12 minutes and then remove and peel the egg under cool water.

Using a rubber spatula, force the egg through a fine mesh sieve. Add the olive oil, mustard, 1/8 teaspoon salt, pepper and milk. Whisk until smooth. Remove three tablespoons of the sauce to a small cup and chill.

Add the peas, shallot and red pepper to the remaining sauce. Toss to coat well and chill.

Place a large skillet over high heat and spray with oil. When the pan is hot add the salmon filets, skin side down. Cook for about 8 minutes. Sprinkle the remaining salt over the salmon and turn. Cook for another 3 minutes and remove to a plate to cool. Let cool for about 10 minutes before placing in the fridge to chill.

When ready to serve, place half of the salad on each plate and top with the chilled salmon. Top the salmon with the remaining sauce.

Place a small sauté pan in the oven and preheat to 375° F.

When the oven is hot, add 1 teaspoon of the olive oil to the pan and add the shallots.

Roast for 25 minutes. Toss occasionally.

While the shallots are roasting, place the preserves, white wine, mustard, and salt in a small mixing bowl and whisk until smooth.

After the shallots have roasted for 25 minutes, add the white wine mixture to the pan and stir gently.

Return the pan to the oven and let the shallots and sauce simmer for 20 minutes.

While the sauce is cooking, add a large skillet to the oven to preheat.

After 10 minutes of preheating, add the remaining 2 teaspoons of olive oil to the pan and swirl to coat well.

Add the salmon filets to the pan and roast on one side for about 5 minutes. Turn the filets over and return to the oven, roasting for an additional 3-5 minutes.

Remove the sauce from the oven and add the butter. Swirl gently until the butter has melted and is blended.

Serve the roasted salmon topped with the shallots and sauce.

Place the paprika, cumin, lime zest, pepper, and sour cream in a small bowl and stir until blended.

Place in the refrigerator.

Combine the black beans, tomato, onion, cilantro, cumin, salt, pepper, lime juice, and olive oil.

Fold together and place in the refrigerator.

Both the crema and the salsa can be made a day in advance.

When ready to serve, place a large skillet in the oven and preheat to 375°F.

When the oven is hot, spray the pan lightly with olive oil and place the salmon in the skillet skin side down.

Cook for about 6 minutes and turn.

While the salmon is cooking, place the salsa divided between two plates.

Cook for 2 – 4 minutes and then place the filets on top of the salsa.

Top with the crema and serve.

Preheat the oven to 400F. Place a large skillet in the preheating oven.

Place 1 tsp olive oil in large skillet over medium heat. Add garlic and sauté for two minutes. Do not let brown. Add onions and sauté for two minutes until the onions begin to soften. Add the celery and continue sautéing for two minutes.

While celery is cooking and after the oven has come to temperature, spray the skillet in the oven with olive oil and place the salmon, skin side down, in the skillet. Reduce the oven’s heat to 375F.

Add beans, artichokes, tarragon, red pepper, salt and pepper to the garlic mixture and stir.

Add the white wine and stir. Reduce heat to low.

After five minutes, turn the salmon over. Cook for another 4-5 minutes.

Just before serving, add the extra-virgin olive oil and the vinegar to the bean mixture and toss.

Divide bean mixture between two plates. Top with salmon and serve.

Place 2 1/2 cups of water in a small saucepan over high heat.

When the water boils, add the rice and reduce the heat to a simmer.

While the rice is cooking, place 2 teaspoons of olive oil in a large skillet over medium high heat.

When the oil is hot, add the onion and cook, stirring frequently, for about 10 minutes, until the onions begin to caramelize.

Add the green pepper and cook for another 5 minutes. Stir frequently.

Add the beans, olives, oregano, fennel, red pepper flakes, tomato paste, salt, vegetable stock, and 2 cups water.

Stir and reduce the heat until the beans are simmering.

When the rice is finished cooking, turn off the heat and cover.

Let the beans cook for about 25 minutes until almost all of the water is evaporated, then add the rice. Stir until well blended.

While the beans are cooking, place a large skillet in the oven and preheat to 375°F.

Mix the paprika and cayenne until well blended and then sprinkle it over the salmon.

Place 2 teaspoons oil in the pan, swirl to coat and add the salmon.

Reduce the heat to 325°F and roast the salmon on one side for 8 minutes.

Turn and roast for another 7 minutes, then serve over the beans.

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

When the oil is hot add the onion and cook, stirring frequently, for about 4 minutes until the onions are slightly translucent.

Add the red pepper and pumpkin seeds. Cook for another 3 minutes. Stir frequently.

Add the oregano, 1 teaspoon of chili powder, cumin, red pepper flakes, salt, pinto beans, and vegetable stock.

Reduce the heat until the beans are simmering.

Let the beans cook for about 20 minutes and add the corn.

Stir and simmer until almost all of the water is evaporated. Remove from heat.

Preheat the oven to broil.

Mix 1/2 teaspoon of chili powder with the paprika and cayenne until well blended and then sprinkle it over the salmon.

Place the salmon on a baking sheet and place the salmon under the broiler.

Broil for 7 minutes for rare, 10 minutes for medium rare and 13 minutes for cooked through.

Serve the salmon on top of the bean and corn mixture.

Combine the tomato, onion, lime juice, salt, pepper, cumin, chili powder, cilantro and olive oil in a glass or stainless steel bowl. Refrigerate. (This can be done up to two days in advance.)

Place the mayonnaise, milk and chipotle in a mini-chopper or blender. Process until smooth. Refrigerate. (This can be done up to two days in advance.)

Spray a large non-stick skillet with olive oil. Place the pan over medium-high to high heat. Add the salmon filets skin side down. Cook for about 6 – 8 minutes and then turn and cook for another 6 – 8 minutes.

When ready to serve, divide the salsa evenly between the plates. Top with the cooked salmon and then the chipotle mayonnaise. Serve.

Preheat the oven to 325°F. Place the tomatillos and onion wedges in a grill pan or a large skillet and place the pan in the oven.

Roast the tomatillos for about 15 minutes. Turn once or twice to let them brown on all sides.

After about 15 minutes, remove the pan from the oven and sprinkle the onions over the top. Return the pan to the oven for another 15 minutes.

Remove and let the tomatillos and onions cool until they are just warm. Place them in a blender, or using a stick blender with a medium bowl, puree the roasted tomatillos and onions until smooth.

Add the cilantro, lime juice, salt, cumin, cayenne pepper and black pepper and puree until smooth. Place the sauce in a sauce pan and place over very low heat to keep warm.

Place a large skillet over medium-high heat.

Add the olive oil, and when the pan is hot, place the salmon in the skillet flesh side down.

Cook for about 4 minutes and turn the salmon over so that it is skin side down.

Cook for about 5 minutes, then serve each filet topped with 1/4 of the sauce.

Place a large skillet in the oven and preheat it to 375F.

When the oven comes to temperature, add 2 teaspoons of oil and the Hatch peppers (leave whole).

After the peppers have been cooking for about 5 minutes, turn them over. They will cook for about 15 minutes total.

Place 1 Tablespoon olive oil in another large skillet over medium-high heat.

Add the corn to the pan and cook, tossing frequently, for about 5 minutes. Adjust the heat, if needed, so that the corn browns lightly but does not burn.

Add the onions, reduce the heat to medium, and cook for 3 minutes, stirring frequently.

Add the diced bell pepper, chili powder, paprika, cumin, salt, and pepper and cook for another 3 minutes, stirring frequently.

Add the black beans and the water and stir until the water is evaporated and the pan is deglazed.

Remove the pan from the heat and add the cilantro, tossing to incorporate. Set aside.

Add 1 teaspoon of oil to the pan containing the peppers and add the salmon filets.

Roast the salmon filets for 4 minutes, then turn the filets over. Roast the filets for another 4-6 minutes, then serve each filet over 1/4 of the black bean mixture (now just warm) with a whole roasted Hatch chili on the side.