Recipe Tag: Salmon

Fish Enchiladas

Preheat the oven to 300°F.

Place a medium skillet over medium heat.

Add the oil and add the diced onion.

Cook for about 5 minutes and add the diced peppers. Cook for another 2 to 3 minutes. Toss regularly.

Add the salt, pepper, chili powder, cumin, cayenne pepper, and fish. Toss and cook for about a minute and add the beer.

Cook for about 3 to 4 minutes and remove the pan from the heat.

Using a slotted spoon, fill each corn tortilla with 1/6th of the fish mixture, allowing the extra liquid to drain back into the pan.

Add the cilantro to each tortilla as you go and roll them into tubes. Place 3 enchiladas on each plate.

Add the sour cream to the remaining liquid in the bottom of the pan to make the sauce.

Mix well, then spread over the enchiladas.

Top with the jack cheese.

Place the plates in the oven for about 5 minutes until the cheese is melted. Serve.

Salmon Squash Risotto

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

When the pan is hot, add the diced squash and spray lightly with olive oil.

Toss and return the pan to the oven. About every 7 minutes, remove the pan and toss the squash carefully. After about 20 minutes the squash cubes should be lightly browned.

While the squash is cooking, heat the olive oil over medium heat in a medium sized stockpot.

Add the minced garlic and cook slowly. Do not allow to brown.

When the garlic is soft and translucent, add the onions and pumpkin seeds and cook until the onions are translucent.

Add the rice and cook for about 2 minutes, stirring frequently.

Reduce the heat to medium and add the stock. Stir well.

Cook for one minute, then add 2 cups of water and the salt.

Cook over medium-heat, stirring frequently so that the rice will not stick to the bottom.

After about 15 minutes, check to see if the rice is done. Add more water, 1/4 cup at a time as needed.

Add the salmon strips and oregano when the rice is soft but not mushy.

Cook for about 3 minutes, then add the roasted squash and the parmesan cheese.

Stir gently and cook for another minute over very low heat.

Season with pepper to taste and serve.

Saffron Salmon Risotto

Heat the water in a small sauce pan.

When the water boils add the sun-dried tomatoes and turn off the heat.

When the tomatoes are cool puree in an immersion blender or blender with half of the remaining liquid.

Heat the olive oil in a large sauce pan over medium heat.

Add the garlic and the green tops of the sliced leek.

Cook over medium-low heat until the leeks begin to wilt.

Add the shallot and the remaining white part of the leek.

Stir occasionally and after about 3 minutes add the rice.

Stir for about one minute.

Add the liquid from the tomatoes and the water to the pan and stir.

Add the water, salt, pepper and saffron to the rice as it cooks and evaporates. Stir occasionally.

Cook adding water gradually as needed. Stir frequently.

Taste the rice frequently checking for doneness.

When the rice is slightly firm but not grainy add the salmon to the risotto and stir gently for about 4 minutes and serve.

Add the grated Parmigiano-Reggiano and stir until melted.

Serve.

Salmon Mac and Cheese

Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until the pasta is slightly underdone. It should be slightly chewy, but not tough.

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

Add the onions and cook for 10 minutes until translucent. Stir frequently.

While the onions are cooking, combine the eggs and milk in a medium mixing bowl. Whisk until well blended.

Add the tarragon, cheese, salt, and pepper to the bowl and fold together.

When the pasta is done, remove a cup of the pasta water and set aside.

Drain the pasta and add it to the pan with the cooked onions.

Fold together gently.

Add the salmon and peas with the cheese mixture.

Reduce the heat to medium.

Fold together until well blended, and cook for about 4 to 5 minutes until the salmon is almost cooked through. (If the dish is too thick, add some of the reserved pasta water a couple of tablespoons at a time.)

Serve.

Salmon in Parchment with Capers and Cipollini Onions

Place a medium sized skillet in the oven and preheat to 325°F.

When the oven is hot, add the olive oil and the onions. Roast for 20 minutes. Shake the pan occasionally.

Remove and set aside to cool.

While the onions are cooking, place the water in a medium sauce pan over high heat.

When the water begins to boil, add the potatoes. Cook for 10 minutes. Stir occasionally.

Remove the potatoes to a paper towel to cool and dry.

When the potatoes and onions are cool enough to handle, cut two sheets of parchment paper (or foil) about 24 inches long.

Fold the parchment (or foil) so that it is almost a square (12 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Place the potatoes on one half of the heart. Stack them so they fan out horizontally, overlapping each other by about 1/4 inch.

Sprinkle 1/16 teaspoon of salt over the potatoes.

Place the salmon filet on top of the potatoes.

Top with the capers (and some of the caper juice), pine nuts, cippolini onions, and the butter.

Sprinkle the remaining 1/8 teaspoon salt evenly over the two salmon filets and add fresh ground black pepper to taste.

Close the parchment by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The pouch with the fish inside will be in the shape of a large half circle.

Place the pouches on a cookie sheet and then into the oven and cook for 15 minutes.

Serve.

Salmon Cheesecake

Preheat the oven to 300°F.

Place the water in a large skillet over high heat.

When the water begins to boil, reduce the heat to a slow simmer, then add the salmon and white wine vinegar.

Poach the salmon for about 20 minutes, until cooked through.

While the salmon is cooking, preheat the oven to 325°F.

Place the breadcrumbs and parmesan cheese in a small bowl and toss together with a fork until blended.

Spray an 8-inch springform or other pie pan with oil.

Press the breadcrumb mixture into the bottom of the springform pan.

When the salmon is done, remove it from the pan to a plate to cool.

Pour out the water from the poaching skillet and place the skillet over medium high heat.

Add the olive oil and swirl to coat the pan.

Add the green part of the leek.

Cook for about 5 minutes. Stir frequently.

Add the white part of the leek and cook for another 3 minutes. Stir frequently.

Whisk the eggs and milk together in a large mixing bowl.

Add the cream cheese and whisk until smooth.

Flake the salmon into the cream cheese mixture.

Add the leeks, salt, dill, and pepper.

Fold together gently until well blended.

Place the mixture in the springform pan.

Place the springform pan in the oven and bake for 60 minutes (40 minutes if cooking in individual pans).

Cool and then chill before serving.

Salmon Burgers

Toast the bread and let cool.

Using a blender or mini-chopper process the toasted bread into bread crumbs.

In a large bowl whisk together the egg and mustard.

Add the shallot, red pepper, bread crumbs, salt, pepper, lemon juice, tarragon, red pepper flakes and salmon filet to the bowl.

Gently fold the egg mixture into the salmon mixture until well blended.

Form the salmon mixture into two cakes. Place on a plate and put in the freezer to chill for about 15 minutes.

Place the olive oil in a large skillet over medium high heat. When the oil is hot add the salmon cakes.

Cook for about 8 minutes on each side until the salmon cakes are firm.

Serve on the hamburger bun with lettuce and tomato.

Salmon and Butternut Squash Risotto

Preheat the oven to 325°F.

Cut the butternut squash in half lengthwise.

Scoop out the seeds and discard them.

Place 1 teaspoon olive oil in a small roasting pan.

Place the butternut squash in the pan cut side down and move around the pan to coat with the olive oil.

Put the pan in the oven and roast for 40 minutes.

Remove and let cool.

Cut half of the squash’s flesh into about 1/2 inch dice, discarding the skin. (Reserve half of the butternut squash for another use.)

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

Add the onion when the oil is hot and cook for about 4 minutes. Stir frequently.

Add the rice.

Cook for about one minute. Stir continuously.

Add the water and salt. Stir, and when the water begins to boil, adjust the heat until the rice is simmering.

Simmer for about 20 minutes. Stir about once a minute.

Check the rice frequently for doneness. Add water two tablespoons at a time if extra water is needed.

When the rice is firm and not too soft – but not grainy – add the butternut squash, goat cheese, and the salmon.

Fold the fish and squash into the rice gently and cook for another 5 to 7 minutes until the cheese is melted and the salmon is done.

Add the oregano and gently fold into the rice.

Serve.

Roasted Salmon and Corn Relish – Coumadin-Safe Version

Preheat oven to broil. Place the pepper in the oven and char, turning about every 3 minutes until black on all sides. Remove and place in a paper bag.

After about ten to twenty minutes remove peppers from bag. Peel, seed and set aside 1/2 of the pepper in the refrigerator for later. Cut the remaining pepper into 1/2-inch pieces.

Slice the white part of the green onion separate from the green tops.

Heat the olive oil in heavy large non-stick skillet over medium-high heat. Add the corn, the white part of the green onions, the shallot and the garlic. Sauté gently until the corn begins to brown.

Add the thyme and white wine. Cook over low heat until the wine evaporates.

Stir in bell peppers, lime juice, honey, and salt. Remove from heat. The relish can be made up to 24 hours in advance and reheated gently while the salmon is roasting.

Stir together the 1 Tbsp. olive oil, lime juice, honey, paprika and salt. The sauce can be made up to 24 hours in advance.

When ready to serve preheat oven to 400°F.

Line a roasting pan or skillet with foil. Place salmon in middle and top with the sauce. Place in the hot oven and roast for about ten minutes.

While the salmon is roasting gently reheat the corn relish.

Remove the salmon and top each filet with 1/4 of the relish and garnish with fresh cilantro.

Roasted Salmon with Corn Relish

Preheat oven to broil.

Place the pepper in the oven and char, turning about every 3 minutes until black on all sides.

Remove and place in a paper bag.

After about ten to twenty minutes remove the pepper from bag.

Cut the pepper into 1/2-inch pieces..

Slice the white part of the green onion separate from the green tops.

Heat the olive oil in heavy large skillet over medium-high heat.

Add the corn and sauté gently until the corn begins to brown.

Add the white part of the green onions, the shallot and the garlic and cook for one minute.

Add the thyme and white wine. Cook over low heat until the wine evaporates.

Stir in bell peppers, lime zest, juice of one lime, 2 teaspoons honey, 1/4 teaspoon salt, the green tops of the green onions and cilantro.

Remove from heat. (The relish can be made up to 24 hours in advance and reheated gently while the salmon is roasting.)

Stir together the 1 teaspoon olive oil, lime juice, honey, paprika and salt. (The sauce can be made up to 24 hours in advance.)

When ready to serve preheat oven to 400°F.

Line a roasting pan or skillet with foil.

Place salmon in middle and top with the sauce. Place in the hot oven and roast for eight to ten minutes.

While the salmon is roasting gently reheat the corn relish.

Remove the salmon and top each filet with the relish and garnish with fresh cilantro.