Tag: salmon

Spring Herb Salad with Cold Roasted Salmon

Delight your senses with a Scandinavian-inspired treat that boasts tender, moist salmon kissed with the flavors of mustard and dill. This recipe for Cold Slow-Roasted Salmon with Mustard Dill Sauce from Food52 takes a classic Swedish dish, cold poached salmon, and elevates it to new heights of simplicity and taste. Gone are the days of struggling with fish poachers and simmering water; instead, embrace the ease of a low oven and a sheet pan for a fuss-free culinary experience.

Ingredients for Cold Roasted Salmon:

Directions:

  1. Preparation: Begin by preheating your oven to a gentle 300°F. Lay the salmon skin side down on a sheet tray, and drizzle it evenly with olive oil. Season generously with kosher salt and crack some fresh black pepper over the top. Roast in the oven for 20-25 minutes until the fish turns opaque and flakes easily with a fork. Once done, allow it to cool to room temperature before chilling it for at least 4 hours or overnight, wrapped securely in cling film. This step can be done up to 2 days in advance.
  2. Creating the Mustard Sauce: Now, let’s whisk together the mustard, sugar, salt, and vinegar in a small bowl. Gradually stream in the neutral oil while whisking continuously. Incorporate the chopped dill into the mixture, along with some freshly cracked black pepper to taste. This tantalizing mustard sauce can be prepared up to 5 days in advance and stored in the refrigerator in an airtight container.
  3. Preparing the Salmon for Serving: When you’re ready to indulge, remove the chilled salmon from the refrigerator about 30 minutes before serving. Carefully remove the skin from the salmon, ideally in one piece, and transfer the fish to a serving platter.
  4. Crafting the Herb Salad: In a separate medium-sized bowl, combine the fresh mint, parsley, dill, and tarragon. Season with a pinch of salt and pepper, then add the lemon juice and zest. Drizzle in the olive oil while tossing gently to ensure every leaf is coated in this refreshing dressing.
  5. Finishing Touches: Garnish your beautifully presented salmon with the herb salad and a sprinkle of flaky salt. Serve immediately, accompanied by the prepared mustard sauce for drizzling over the fish, and any remaining herb salad on the side.

Side Dish Suggestions:

To complement the delicate flavors of this cold slow-roasted salmon, consider serving it alongside some refreshing side dishes. Here are a few suggestions:

  • Lemon-Dressed Asparagus Spears: Blanch fresh asparagus until tender-crisp, then toss with lemon zest, olive oil, and a touch of sea salt.
  • Quinoa Salad with Fresh Herbs: Combine cooked quinoa with chopped cucumber, cherry tomatoes, and a medley of fresh herbs like mint, parsley, and dill. Dress with a lemon vinaigrette for a burst of flavor.
  • Roasted New Potatoes: Halve small new potatoes and toss with olive oil, garlic, and rosemary. Roast until golden and crispy on the outside, yet tender on the inside.

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Summer Salad With Corn Za’atar Dressing

Summer is hands-down the perfect season to cook fresh produce, and let it stand out alongside seafood as a lightweight culinary treat. Luckily, this delicious summer salad recipe from Epicurious for a zesty salmon salad with summer corn, heirloom tomatoes, arugula, and a one-of-a-kind za’atar dressing is just the treat for your dinner table this summer.

Ingredients

  • 4 salmon fillets, skinless and 5–6-ounce each
  • 5 ears of corn-on-the-cob, washed and husked
  • 2 whole lemons
  • 3 tablespoons of freshly-squeezed lemon juice
  • ½ a red onion, thinly sliced
  • 3 cloves of garlic, peeled and crushed
  • 4 teaspoons of za’atar, plus more for serving
  • 3 whole bay leaves, preferably fresh
  • 3 sprigs of fresh thyme
  • 2 medium heirloom tomatoes or even creole tomatoes if you still have some, cut into wedges (about 1½ pounds)
  • A few sprigs of baby arugula or other baby greens (for serving)
  • ½ cup of extra-virgin olive oil
  • A few dashes of kosher salt, for boiling water

Directions

  1. You’ll want to begin this recipe by taking a large pot, filling it ¾ full with water, and generously salting the water. The recipe author at Epicurious suggests that the pot of water “should taste like the ocean,” so don’t skimp on the salt. Then, thinly-slice half of 1 lemon, and add it to the water along with your crushed garlic cloves, sprigs of fresh thyme, and fresh bay leaves. Place your pot of herbal, salted water on a stove burner and bring the pot to a boil. Allow the water to boil for at least 3 minutes but no more than 10 minutes in order to properly infuse the water with the lemons, salt, and herbal flavors.
  2. While your water is boiling or your pot of boiling water is infusing, you’ll want to whisk your extra-virgin olive oil, 3 tablespoons of fresh lemon juice, 4 teaspoons of za’atar, and 1 teaspoon of kosher salt into a small bowl.
  3.  Once your water is properly infused and at a satisfyingly rolling boil, you’ll want to add your ears of corn-on-the-cob to the pot of boiling water and cook the husked ears of corn until they each become bright yellow in coloration and tender. This cooking process should take about 6 minutes in total for the 5 ears of corn, and you’ll want to transfer the ears to a nearby plate, allowing them to cool.
  4. After the ears of corn-on-the-cob are transferred out of the pot of boiling water, you will go ahead and reduce the burner’s heat to low and gently add your skinless salmon fillets to the water with a cooking utensil. Be sure to be careful and not add the salmon too harshly to the water. You’ll only want to poach the salmon fillets just until they are cooked through, which should take about 5 minutes. Afterward, transfer the fillets to a cutting board with a slotted spoon or a spatula and flake them into bite-sized chunks.
  5. Meanwhile, use a sharp kitchen knife and slice the corn off of the cob into a large mixing bowl. Add your heirloom tomatoes and red onion to the loose corn kernels. Using a mixing spoon, toss these vegetables with ½ a cup of the salad dressing you made and set aside earlier.
  6. Add the flaked salmon to your corn mixture, and toss the salad very gently just to coat it with dressing. Afterward, transfer pieces of your summer corn, tomato, and salmon salad to a serving platter or divide the salad among individual plates for serving. Top the salad(s) with the baby arugula and drizzle with the remaining za’atar dressing. Consider serving alongside additional za’atar for a better presentation, and enjoy.

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Spring Salmon Recipe with Tomato Sauce

With spring in full bloom and summer right around the corner, there’s never been a better time of year for a decadent salmon-based meal. Thankfully with this easy-to-make recipe from the Gimme Some Oven food blog for Salmon Set in Burst Tomato Sauce, you’ll be enjoying a wonderful garlic-infused tomato basil cream sauce with your fresh salmon in no time at all!

Ingredients:

  • 4 fresh salmon fillets
  • 2 pounds of either cherry or grape tomatoes
  • ½ cup of roughly-torn fresh basil leaves, packed
  • 4 cloves of garlic, either pressed or finely minced
  • 1 ounce of freshly-grated Parmesan cheese, reserving an additional amount for sprinkling
  • ⅓ to ½ cup of heavy cream
  • ⅓ cup of olive oil, divided
  • ½ teaspoon of crushed red pepper flakes
  • 3 tablespoons of fine sea salt
  • 2 tablespoons of freshly-cracked black pepper

Directions:

  1. You’ll start this recipe by seasoning your four salmon fillets generously with fine sea salt and freshly-cracked black pepper. Nearby, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once you spread the oil around the inner surface of the skillet, you’ll place the salmon onto the skillet face-down. Sear the salmon, undisturbed for about 2-3 minutes or until the salmon is golden. Then, flip the salmon over and cook the reverse side for 2 additional minutes until it’s nearly cooked through. Once it is, transfer the salmon to a clean plate and set it aside.
  2. With the skillet emptied, you’ll go ahead and add in your remaining olive oil and reduce the burner’s heat from medium-high to simply medium. Add the tomatoes, minced garlic cloves, and crushed red pepper flakes to the pan and toss all the ingredients gently until everything’s gently coated in olive oil. Cook the contents of the pan for about 10-15 minutes while stirring occasionally just until all of the tomatoes have burst and their juices have reduced to a fairly thick sauce.
  3. At this point, you can use a spoon to gently smash some of the tomatoes to release more of their juices after a few minutes of cooking, but you can retain the texture and chunkiness of the cause by leaving several of the tomatoes still intact if you’d like.
  4. With the tomatoes properly burst and the salmon already seared, you’re well on your way to the finished sauce. The next step is for you to gently stir in your heavy cream, basil leaves, freshly grated Parmesan cheese, 1 teaspoon of fine sea salt, and a few twists of the freshly-cracked black pepper into the sauce until it’s all combined.
  5. Nestle your salmon fillets into the sauce and continue cooking it all for an additional 1-2 minutes or until the salmon is cooked through to your particular liking. Taste and season the sauce with extra salt, pepper, and/or crushed red pepper flakes as needed.
  6. When serving and plating your fillets and sauce, garnish your fillets with extra basil and Parmesan cheese.Consider serving this dish with crusty bread, pasta, or rice. Additionally, the texture of the salmon pairs really nicely with a citrus-based vegetable medley or light side salad, so consider also tossing some arugula leaveswith lemon juice, olive oil, Parmesan, salt, and pepper. Enjoy!

Note:

If you’re looking for a little extra flavor or texture with this dish, you’re in luck. The above recipe is highly customizable and flexible, so feel free to add some spinach in the final minutes of cooking for a richer, more colorful presentation. Additionally, substituting your favorite Italian herbs in place of the basil or even putting in burrata in place of the heavy cream are both excellent ways to make this recipe your very own. Let your taste buds and flavor-seeking instincts guide your hand, and enjoy what you discover.

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The Best Salmon Recipes For Your Busy Week

I’m sure you’ve heard about the health benefits of salmon. Not only is this fish absolutely delicious, but it also boosts your immune system, is a great source of protein, improves brain function, increase your heart health, aid in weight loss, strengthen your bones, and help with inflammation, among other things. So the real question is – why haven’t you incorporated salmon in your diet sooner? Below is a list of some delicious salmon recipes that are sure to get your family’s approval and help you get healthier.

Pan Seared Salmon Recipe

“Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.”

Grilled Salmon with Avocado Dip

“This dip fits perfectly with grilled salmon. Serve with rice. Greek style yogurt is a bit more sour than regular plain yogurt.”

Chef John’s Salmon

“I love the combination of tarragon and Italian parsley, but I’ve used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.”

Sesame Grilled Salmon Recipe

“Delicious grilled salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.”

Baked Dijon Salmon

“This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!”

Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce

“I had a craving for fresh fish and dill, so I played around and came up with this. It’s been rated one of my greatest hits! Great with rice or potatoes and steamed green beans.”

Citrus Baked Fish

“Salmon works best in this citrus-flavored dish.”

Smokey Salmon

“Salmon grilled with a light seasoning of spices with the sweetness of maple syrup! I served it with rice and baby carrots.”

Paleo Pecan-Maple Salmon

“This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!”

Lemon Pepper Salmon

“Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous. Great with a spinach salad.”

Pepper-Honey Cedar Plank Salmon

“I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that it is ready to get grilling…..”

Alaska Salmon Bake with Pecan Crunch Coating

“I am completely addicted to this! I used already prepared honey mustard (I bought from tastefully simple), mixed the bread crumbs in with the mustard mixture it was FANTASTIC! Thank goodness my Dad goes Salmon fishing & shares his catch with me (it’s best with fresh Salmon).”

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Parmesan Herb Crust Baked Salmon

This delicious baked salmon recipe from Add A Pinch is the perfect recipe for entertaining (and it takes less than 30 minutes to make! Perfect to make for a weekly night recipe or for when you have guests over, this dish is sure to come up as a request from family and friends.

The parmesan, garlic, and herb crust brings a new level to the melt-in-your-mouth goodness of the perfectly baked salmon.

Not only is this recipe off the charts amazing, but it also offers a ton of health benefits! Salmon is known for being rich in Omega-3s, which have been proven to reduce inflammation and lower blood pressure. On top of that, salmon is filled with high-quality protein, B vitamins, potassium, and may help reduce the risk of heart disease, benefit weight control, and protect brain health.

By incorporating this versatile, delicious, and satisfying fish into your diet a few times a week, you will be able to meet all your nutrition needs, reduce the risk of several diseases, and improve your overall quality of life.

Ingredients

  • 1 whole salmon filet (about 2 pounds)

Parmesan Herb Crust:

  • 3 cloves of finely minced garlic
  • 1/4 cup chopped parsley
  • 1/2 cup chopped Parmesan cheese

Instructions

First, preheat oven to 425º Fahrenheit. The, line your rimmed baking sheet with parchment paper or aluminum foil for an easy cleanup.

Next, place salmon skin side down onto the lined baking sheet. Cover the salmon with another piece of parchment paper. Then bake for 10 minutes. While the salmon is in the oven, combine parsley, parmesan, and garlic in small bowl. Set aside for later.

Remove the salmon from the oven and remove top piece of parchment paper. Top salmon with garlic, parmesan, and parsley mixture.

Return the salmon to oven uncovered and allow to bake until the cheese has melted, the baked salmon flakes easily with a fork, and the salmon registers 135º F when checked with an internal thermometer probe, about 5 minutes. The parmesan cheese should have melted and lightly browned.

Allow the salmon to rest for about 5 minutes to allow for any carryover cooking, then serve the mouthwater goodness.

Pair it with this Garlic Butter Roasted Asparagus recipe, instant pot brown rice, or blistered green beans for a dinner everyone will love!

If you’re impressed with this recipe, make sure to check out these following recipes from Add A Pinch:

●  Southern Salmon Patties Recipe

“Salmon patties, or salmon croquettes as they are sometimes called, make a delicious, quick meal. This is a traditional southern salmon patties recipe.”

●  Orange Baked Salmon Recipe

“This orange salmon recipe makes a delicious, quick and easy weeknight meal perfect for family suppers or when entertaining!”

●  Salmon Dip Recipe

“Salmon Dip makes a delicious dip recipe to serve when entertaining. Made with salmon, cream cheese, and spices, it is a favorite!”

●  Salmon Eggs Benedict

“Get this elegant recipe for Salmon Eggs Benedict that is perfect for entertaining. This Salmon Eggs Benedict is Gluten-Free, Grain-Free, but packed with great flavor!”

●  Teriyaki  Baked Salmon Recipe

“This oven baked Teriyaki Salmon is so delicious and ready in minutes! With its tasty homemade teriyaki glaze, it’s always a favorite salmon recipe!”

For more delicious recipes, click here.

Grilled Summer Salmon Recipe

Summer is coming to an end, but that does not mean your taste buds should suffer! Salmon is the perfect solution. It is a perfect source of protein and if you’re lacking in vitamin B this might be the perfect recipe for you. Check out this Grilled Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce posted by bon appetit. It gives the chef the best excuse to use the grill one last time before summer ends and it has to be put away. Not only is this recipe refreshing but it is also filling and a great way to show off your grilling skills.

INSTRUCTIONS

UTENSILS/TOOLS FOR SUMMER SALMON

  • A grill
  •  A small mixing bowl
  • Plates

DIRECTIONS

The first step before preparing the food is to prepare the grill. In order to cook the perfect grilled crispy-skinned salmon, the grill needs to be on medium heat. Depending on your grill this can mean a few different things. Make sure to check out the settings or pick up a bag of charcoal before setting up the prepping station. The salmon fillets will also need to be prepared before cooking. Take 2 of the 3 tablespoons of extra virgin olive oil and rub the oil into the salmon. Season each side of all the fillets with kosher salt.

Take the small lemon and cut each of the ends off. Place the lemon on one of the flat sides; cut the lemon in four sections. The core should be left in the middle in the shape of a square. Chop up the four sections, chopping up even the skin, making sure it is finely chopped. Pace this into the small mixing bowl. Add the honey, shallot, ⅓ cup of extra virgin olive oil, sesame seeds, and sesame oil into the bowl as well. Season the mixture with kosher salt and a decent amount of freshly ground black pepper. Make sure it is mixed together well, you do not want any clumps of seasoning.

The grate on the grill needs to be cleaned before use. Once you clean the grate, oil it. The most important part is that you place the salmon on the grill with the skin side down right after oiling it. Cover the grill once the salmon is placed on it and do not flip the fillets. They should cook for about 6 to 8 minutes; making sure the skin is slightly charred. Always check that the fish is opaque before taking it off of the grill.

Place the salmon fillets on a plate and let them cool a little. Plate the fillets individually and spoon the lemon-sesame sauce over each one. Serve on a bed of brown rice or even quinoa for a protein packed meal.

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