ISO new Salmon recipe
I have a small salmon fillet and i need some new and tasty inspiration. Pref something easy and quick for a weeknight - like tonight! Usually, I make a 'foil packet' and dress it w. citrus rinds and fresh herbs with salt and pepper, or a honey-soy-ginger combo or top it with pesto, and bake it.
What've you got, surely there are other ways to make a quick mid-week Salmon meal. I'm open to other cooking methods. Just no dijon mustard or mayo! thanks
I cook salmon at least once a week...my favorite way to cook salmon is on ceder planks on the grill (with a marinade of mustard, maple syrup, rosemary and/or thyme). I understand this may not be possible in all areas (I live in LA so I can grill all year round).
This week I'm making:
Broiled Salmon with Herb Mustard Glaze
2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
6 lemon wedges
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
Last week I made:
Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
I also have salmon at least twice a week. One of our favorites is to rub the fillet with olive oil and sprinkle the top with a cajun spice blend. Heat a cast iron skillet and put the fish, flesh side down in the pan and cover it. Cook this for 10 minutes and flip the fish. Cook for 2 minutes and serve. It crisps the top and because you cover it, it steams the inside so it stays moist and delicious.
Another way is to mix panko crumbs with some butter and thyme. I usually mix mustard in but I's sure you can omit it. Press the mixture onto the fillet and bake at 450 degrees for 10 minutes. Serve with lemon. Perfect.
That's exactly how we cook salmon! Instead of using a cast iron skillet in your first method we use an indoor grill pan. We place the fish skin side down and sear it then flip and cover to finish. Your second method is one of our favorites.,,,I add cayenne pepper to the S&P.
Last week, however, I poached 2 fillets in a home made very spicy Bloody Mary mixture and the finished dish was wonderful.
The latest thing I tried was a variation of a Spanish fisherman's stew - onions, peppers, carrots, tomatoes, potatoes stewed until the potato was nearly done, top with the salmon, and cooked till the salmon is done.
This worked especially well with a fatty salmon steak. Seasons would be salt, pepper, Spanish paprika, garlic, etc. The original recipe called for tuna steak.
Toasting the spices in a dry fry pan before grinding intensifies their flavor. Keep a close eye on them and stir constantly so they don't burn.
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. fennel seeds
1 tsp. firmly packed light brown sugar
1 tsp. kosher salt
2 salmon fillets, each 6 to 8 oz., with skin intact, pin bones removed
2 Tbs. extra-virgin olive oil
1. Heat a small fry pan over medium-high heat. Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes. Grind the spices in a spice grinder or in a mortar with a pestle. Transfer to a small bowl and stir in the brown sugar and salt.
2. Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture. Cover with plastic wrap and refrigerate for 1 hour.
3. Preheat an oven to 400°F.
4. In a large ovenproof fry pan over medium-high heat, warm the olive oil until almost smoking. Place the salmon, skin side up, in the pan and sear for 2 minutes. Carefully turn the salmon over and transfer the pan to the oven. Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes.
5. Transfer the salmon to warmed plates and serve immediately. Serves 2.
Thanks hounders for the recipes. I certainly wasn't expecting such a diverse range of ideas - i guess w/ salmon i get stuck thinking i have to broil or bake it w/ some herbs or marinade. I ended up making Greenstate's steamed cajun version, mainly bc i had a new cajun spice mix to try and didn't feel like going to the store. Worked out well. Who ever knew steaming fish this way could be so good. Tehama, i'm going to make your spice rub next time and i'm very excited Obsessed about the pasta salmon since it sounds very much like the one i had and LOVED in Ireland last Spring.
That's what I thought, too, but the salmon cooks so quickly, it doesn't soak up much of the oil at all, though I still do drain it on paper towels. The end product is silky smooth, has a nice sheen and subtle flavor from the oil, and the salmon flavor really shines. I'm no scientist, but perhaps it is because the salmon meat is already saturated with oil that it doesn't pick up much more. In any case, it's good!
A version of the "foil packet" that I learned from a fisherman from Seattle. Grease the bottom of the foil with a little veg oil. Mix together BBQ sauce and chopped pineapple. Put this on top of the salmon and seal the foil pack. Bake at 350 for about 10 minutes or cook outside on a grill.
Here is a recipe from Jamie Oliver for Salmon Pie - basically chunks of salmon with sauteed leeks and celery, with double cream for the filling... all topped with mashed potatoes and broiled (like a shepards pie).
It initially looks complicated, but if you microwave the potatoes in water, and set the salmon to broil, while you sautee up the leeks and celery, you can accomplish it pretty quickly on a weeknight.
Also, you could broil your salmon for dinner one night, and make extra for the pie the next night.
sprinkle salmon with Pennzey Florida Pepper (if you do not have S&P plus garlic). cut veggies including peppers, brussel sprouts, onions, mushrooms.
pre heat oven to 400. heat a pan til hot. place a little evoo in the pan and heat. place salmon flesh side down into pan. flip onto skin side down. throw veggies around the fish andthrow into oven. bake for about 8-10 minutes.
Here's my go to Salmon recipe: Add some sautéed spinach and French bread to round out the meal -- and be ready in a half hour. You could also do this in a oven, but in Phoenix we always use the grill.
The salmon is also good without the sauce. Sprinkle a little dill (or other herb) on top before cooking.
Grilled Salmon with Jalapeno Sauce
TIME: 30 minutes
CAN BE DOUBLED OR TRIPLED
1 ¾ to 1-pound salmon fillet
1 tablespoon fresh lime juice
1 ½ teaspoons olive oil
1 ½ teaspoons butter
1-2 jalapeno chilies, seeded and cut julienne
1/3 cup plain yogurt
1 tablespoon fresh lime juice
Freshly ground pepper
Salt to taste
Snipped fresh chives or green onion tops
Heat grill on high. Put a piece of foil on a plate, fold in half, and fold up sides about 1/2" -- foil tray should be large enough to hold fillet. Place salmon skin side down on foil. Brush salmon with olive oil, then sprinkle with lime juice, salt and pepper. Let stand 15 minutes (or at least five minutes). Place foil with fillet on grill, turn down grill to medium or medium high (looking for ~450oF) and cook until fish is almost opaque, about 9 minutes per inch of thickness.
Meanwhile, prepare sauce: Melt butter in heavy small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes. Remove from heat, add yogurt and stir; do not boil (it will curdle if it gets too hot). Mix in lime juice. Add salt and pepper.
Transfer fish to platter (skin will stick to foil). Spoon sauce over. Sprinkle generously with chives. Garnish with lime wedges.