Recipe Tag: Salmon

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

When the pan is hot, add one teaspoon of the olive oil in the pan along with the garlic, shallot, and poblano.

Roast for about 25 minutes.

Remove the pan from the oven and place the pepper, garlic, and shallots in a brown paper bag and fold over the top of the bag.

Return the pan to the oven, still at 375°F.

When the pepper is cool, remove it from the bag and peel away and discard the skin, which should slip away easily.

Cut the pepper open and remove and discard the stem and seeds, then place the poblano, along with the garlic, shallot, salt, cumin, vegetable stock, and cilantro leaves in a blender or mini-chopper, and process until smooth.

Transfer the sauce to a small saucepan and place over low heat.

Add the butter and heat through, stirring constantly, over very low heat until the butter is melted and thoroughly incorporated. Remove from heat.

While melting the butter and finishing the sauce, add 2 teaspoons of olive oil to the pan in the oven, then add the salmon.

Roast for 7-9 minutes on the first side, then turn over the filets and roast 4-6 minutes on the second side.

If needed, return the sauce to low heat to bring back to serving temperature (hot). Serve topped with the sauce.

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, vegetable 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 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.

Sprinkly the green onions on top of the fish and serve.

When sectioning the grapefruit there will be some pulp left over. Squeeze any remaining juice from the pulp into a cup. Set aside.

Place 2 teaspoons of the olive oil in a medium skillet over medium heat.

Add the minced shallots and cook for about one minute. Stir frequently.

Add the paprika and thyme and cook for about one minute.

Add the grapefruit sections. Cook for about five minutes. Toss frequently and adjust the heat so that the grapefruit is lightly browned.

Set aside half of the grapefruit sections on a plate.

Place the remaining grapefruit in a blender or mini-chopper.

Deglaze the pan with the white wine and the reserved grapefruit juice. Use a whisk and scrape the bottom of the pan until the sauce is well blended.

Add the sauce to the blender with the grapefruit. Blend until smooth.

Place the sauce in a small sauce pan over low heat. Let the sauce reduce by about half. This should take about 20 minutes at a very low simmer.

Add the honey and butter to the sauce and whisk until smooth.

Place the remaining 2 teaspoons of oil in a large skillet over medium high heat.

Add the salmon filets. Cook for about 5 minutes and turn.

Cook for about 4 to 6 minutes until the salmon is done.

Place the salmon on a plate with the remaining grapefruit sections. Top with the warmed sauce.

Preheat the oven to 325°F. Place the squash halves in a large pan cut side down and place the pan in the preheated oven. Roast for about 40 minutes until tender. Remove from the oven and let cool slightly.

Leave the oven on and place a medium skillet inside.

Peel the skin away from the squash. Mash the roasted squash in a bowl with the olive oil, cumin, 1/4 tsp. salt and pepper.

While the squash is roasting, place a sheet of wax paper on the kitchen counter.

Place the pumpkin seeds in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch them closely and as they begin to brown reduce the heat to medium.

Add the pinch (1/16 tsp.) of salt. Cook for about one minute more until the pumpkin seeds are browned.

Add the maple syrup and let it bubble for about ten seconds, shaking the pan vigorously to coat the pumpkin seeds well. Remove the pan from the heat and stir the pumpkin seeds. Turn them out of the pan onto the wax paper to cool. Separate them from each other just after placing on the wax paper so that they won’t stick together.

Spray the pan lightly with oil and place the salmon in the pan skin side down. Roast in the oven for about 4 minutes and turn. Roast for another 3 – 4 minutes until done.

Serve the salmon on top of the pureed acorn squash and top with the candied pumpkin seeds.

Place 1 teaspoon olive oil in a medium non-stick skillet over medium high heat.

Add the onion and cook for about 5 minutes until they begin to brown slightly.

Add the corn and cook, stirring frequently, until the corn begins to brown.

Place the onions and corn in a small mixing bowl to cool.

Place the water in the skillet. Increase the heat to high.

When the water boils carefully whisk in the cornmeal.

Cook, stirring frequently, for about 10 minutes until the cornmeal is thickened.

Add the cornmeal to the bowl with the corn.

Add the salt, pepper and dill and fold together.

Let the mixture cool at least 10 minutes and then break the egg into the mixture.

Stir well, folding until the mixture is well blended.

Heat a large skillet or a large skillet over medium high heat.

Add 3 teaspoons olive oil.

Scoop the batter on to the skillet in 8 equal batches.

Adjust the heat to let the cornmeal cakes brown. After about 7 minutes turn.

While the pancakes are cooking preheat the oven to broil.

After the cornmeal cakes are done remove to a warm plate.

Place the salmon in a large skillet or on a baking sheet.

Place the salmon under the broiler and cook for about 3 minutes and then coat with the maple syrup.

Cook for about another 4 for medium rare, 10 minutes for cooked through.

When the salmon is done place two cornmeal cakes on each plate and top with the salmon. Serve.

Preheat the oven to broil.

Place the olive oil in a bowl with the lime zest, lime juice, honey, cumin, red pepper flakes, paprika, salt, and pepper.

Whisk together until well blended.

When the oven comes to temperature place the salmon filets in a shallow baking dish.

Top with half of the chili lime sauce.

Place under the broiler for 5 minutes.

Top with the other half of the glaze and broil for another 4 minutes (for rare), 6 minutes (for medium rare) and 8 to 10 minutes until cooked through.

Serve.