Recipe Tag: Salmon

Fisherman’s Pie

Topping:

Place the water in a medium sauce pan over high heat.

When the water boils add the sweet potatoes.

Cook for about 15 minutes until soft.

Remove and let cool slightly.

Place in a bowl with the butter and whip using an electric mixer.

Add the buttermilk, salt and pepper and whip for another minute.

Set aside.

Filling:

Preheat the oven to 325°F.

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

Add the garlic and onions and cook for 4 minutes until the onions begin to soften. Stir frequently.

Add the rosemary, celery and carrots.

Cook for about 7 minutes until the carrots are slightly tender.  Stir frequently.

Add the salt and pepper and then sprinkle the flour (or garbanzo flour) over the vegetables.

Continue to cook, stirring frequently, for about 1 minute.

Add the milk slowly, while stirring continuously, until the mixture is thickened.

Ad the cubed salmon to the sauce and fold in gently.

Cook for 2 minutes.

To assemble:

Divide the pie filling between two oven proof dishes.

Top with the mashed sweet potatoes.

Place the pie in the oven and cook for about 10 minutes until the top is slightly browned.

Serve.

British Fish Cakes

Place a large sauce pan filled with 4 quarts water over high heat.

Add the potatoes, and when the water begins to boil, reduce the heat until the water is simmering.

Cook the potatoes for about 40 minutes (depending on size) until a paring knife slips into the center easily.

Remove the potatoes and let cool. The skin should slip off easily. Discard the skin.

Place the remaining 2 quarts water and the vinegar in a large skillet over high heat.

When the water begins to boil, reduce the heat to a simmer and add the salmon filets.

Poach the salmon for about 10 minutes (depending on thickness) and then remove to a plate to cool.

Place the potatoes and the salmon in the refrigerator for at least an hour to chill. (Cooking the potatoes and salmon may be done the night before.)

Place the potatoes in a large mixing bowl and gently mash with a fork until smooth – or use a potato ricer.

Flake the salmon into the bowl with the potatoes.

Add the green onions, salt, and pepper to the bowl.

Fold the mixture together gently until well blended. There should be some medium-sized flakes of salmon throughout.

Form the mixture into four patties, each 3 inches across.

Heat a non-stick griddle over high heat.

Add the olive oil, and when it is hot, place the fish cakes on the griddle.

Cook on each side for 5 to 7 minutes. Adjust the heat to keep the fish cakes from burning.

Serve.

Balsamic Glazed Salmon

Place the balsamic vinegar, honey, sage, garlic cloves, and salt in a small saucepan over medium high heat.

When the sauce is near boiling, reduce the heat to very low and let it reduce until there is about 4 tablespoons of sauce.

Remove and let cool slightly, then strain through a fine mesh strainer.

Discard the solids and set the liquid aside.

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

When the oven is hot, add the olive oil to the pan and then the salmon filets.

Spoon half of the balsamic glaze over the salmon, then place the pan in the oven and roast for about 4 minutes.

Turn the salmon over and coat with the remaining glaze.

Roast for another 4 to 6 minutes.

Serve.

(Anything but) Basic 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 quicker. 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 the Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt, and pepper in a large mixing bowl and whisk together.

Place the mixture in the refrigerator while the salmon is chilling.

When the salmon 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.

Form into 4 cakes and chill. These can be made up to 12 hours in advance.

When ready to cook, preheat the oven to 400° F.

Place the oil in a large skillet over high heat until the oil is almost smoking.

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

Turn and cook for about 2 minutes.

Place in hot oven. Cook for another 9 – 10 minutes.

Serve immediately.

Teriyaki Salmon Salad

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

When the oil is hot add the salmon and cook on each side for about 6 minutes.

Remove the salmon to a paper towel on a plate and chill.

Place the avocado, teriyaki sauce, sesame oil and pepper in a bowl.

Using a fork, blend until smooth.

When the salmon is chilled, use a fork to flake into medium pieces.

Add the flaked salmon to the sauce. Fold together until well blended.

Chill well before serving.

Seared Salmon and Chickpea Salad

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

When the skillet is hot spray the pan lightly with olive oil and add the salmon filet skin side down.

Cook for about 4 to 5 minutes and then turn. Cook for another 4 to 5 minutes and remove from the oven.

Place on a plate and let cool for about 5 minutes. Place the plate in the refrigerator.

While the salmon is cooling mix together the carrots, celery, green pepper, squash, chickpeas, paprika, peppermint, oregano, salt and pepper.

Place in the refrigerator to chill.

After about 15 minutes remove the salmon from the refrigerator and peel the skin off.

Cut the skin into thin strips.

Add the strips to the salad and fold.

Flake the salmon into medium pieces.

Add the flaked salmon to the salad.

Fold together gently.

Add the olive oil and vinegar and fold gently.

Chill well before serving.

Salmon Salad with Olives and Capers

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

When the water is almost boiling, add the salmon and reduce the heat to medium.

Poach the salmon for about 8 to 10 minutes, then chill.

When the salmon is chilled, flake it into a large bowl and add the capers, olives, celery, shallot, and basil. Toss gently.

Whisk together the olive oil, lemon juice, mustard, honey, and salt.

Add the dressing to the salad and fold together gently.

Chill well before serving.

Salmon Salad with Mustard and Peas

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

Place the water in a large stock pot over high heat.

When the water boils add the pasta and cook according to package directions until the pasta is just done. The pasta should be just slightly chewy.

When the pasta is done, drain and rinse quickly with cool water and place in the refrigerator.

When the pan is hot add the salmon.

Roast the salmon for about 8 minutes and turn.

Roast for another 8 minutes and remove from the oven. Set aside to cool and then chill in the refrigerator.

When chilled, flake the salmon and place in a bowl with the yogurt, mustard, peas, celery, tarragon, salt, and green onions.

Fold together gently until well blended.

Chill.

Salmon Salad Tacos

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

When the pan is hot add the salmon.

Roast for about 15 minutes. Remove and let cool.

While the salmon is roasting, fold together the diced avocado, red pepper, pumpkin seeds, oregano, chili powder, smoked paprika, cayenne pepper, 1/8 teaspoon salt, and pepper.

Place the salad in the refrigerator to chill.

When the salmon is cooked, remove to a plate and let cool for about 5 minutes. Then place the salmon in the refrigerator to cool.

Place the lime juice, lime zest, olive oil, honey, water, and 1/8 teaspoon of salt in a bowl and whisk until well blended.

Add the shredded cabbage and toss together until well coated with dressing.

Place in the refrigerator to chill.

When the salmon is chilled, flake into the bowl with the avocado and red pepper mixture.

Fold together gently and chill until ready to serve.

Divide the salmon salad evenly between the 6 taco shells, top with the slaw and serve.

Salmon Salad

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

While the oven is preheating place the salmon filet on a cutting board flesh side down. Score the skin about 1/2 inch apart.

When the oven is at temperature spray the skillet lightly with olive oil. Place the salmon in the oven skin side down. Roast for 8 minutes and remove the pan from the oven. Let the salmon rest in the pan for 2 minutes and remove placing on a plate skin side up. Chill for at least one hour.

Flake the salmon and mix together in a large bowl with the shallot, garlic, celery, salt, pepper, dill, lemon juice, olive oil, capers and slivered almonds.

Chill for at least an hour.