Enter Your Best Salmon Recipe

204 Responses to “Enter Your Best Salmon Recipe”

1. 1
   Courtney Nzeribe Says:
   

   Banana Leaf Steamed Salmon with Coconut Chili Rice

   http://cococooks.blogspot.com/2008/03/royal-food-joustbanana-leaf-steamed.html
   Salmon fillets cut to individual portions
   Pieces of Banana Leaf cut to large squares to accommodate salmon and rice (available frozen in Hispanic Groceries)
   1 cup or more leftover cooked rice (about a 1/2 cup mound on each piece of fish)
   1/2 cup of lite coconut milk (may use more of less depending on rice)
   Sambal Oelek to taste
   Juice of lime
   grated lime zest
   Fish Sauce( Asian specialty stores)
   1/8 teaspoon cumin
   1 teaspoon curry powder
   fresh cilantro
   olive oil
   Equipment needed (bamboo steamer)

   Oil lightly each piece of banana leaf. Set aside. Place salmon in dish. Squeeze lime juice and add grated zest of lime. Allow to sit for a few minutes.

   In a separate bowl mix coconut milk and rice until a thick paste like consistency. Add cumin, curry, fish sauce, and Sambal Oelek. Mix until thoroughly incorporated.

   Place fish fillet on oiled banana leaf. Add a mound of rice. Top with cilantro sprigs. Fold ends of leaved into a square to encase the fish. Turn over and slightly oil the outside.

   Place in Bamboo Steamer and steam for approx 20-30 minutes( depends on size of fish and servings). Serve with more Sambal Oelek as a condiment.

   

   June 2nd, 2008 at 1:06 pm
2. 2
   Shannon K. Wendt Says:
   

   Smoky Rubbed Salmon with Mango, Fennel and Avocado Salad

   Marinade
   1/2 mango, peeled and pitted
   1/4 cup each: coconut milk and fresh lime juice
   1 garlic clove, peeled
   1 t chopped fresh ginger
   1/2 t each: coriander and cumin
   small handful cilantro leaves
   salt and pepper to taste

   1 1/2-2 lb salmon filet
   olive oil
   Smoky Rub (recipe follows)

   Mango, Fennel and Avocado Salad
   1 avocado, peeled, pitted and diced
   juice from 1/2 lemon
   1 mango, peeled and chopped
   1 diced tomato
   1/4 cup chopped red onion
   1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
   1 handful fresh arugula, torn into small pieces
   1/2 cup fresh cilantro leaves
   2 T olive oil
   1 t Smoky Rub

   Puree marinade ingredients and pour over salmon, rubbing well. Marinate in the fridge 1 hour. Remove salmon and discard marinade.

   Preheat grill on medium high heat. Drizzle salmon with olive oil and sprinkle with spice mix. Oil grill grates. Grill salmon, skin side up for about 15 minutes (depending on size of filet). Turn carefully and grill other side, til fish is flaky.

   In a large bowl, add avocado and sprinkle with 1 T of lemon juice and toss gently. Add the remaining ingredients and gently toss. Serve immediately.

   Smoky Rub
   2 ancho chiles, stemmed and torn into pieces
   2 T cumin seed
   2 T coriander
   1 cinnamon stick, broken into pieces
   1 T sweet paprika
   1 t sea salt (or to your taste)

   Add the chiles, cumin, coriander, cinnamon stick and paprika to a small dry frying pan or cast iron skillet over medium heat.

   Toast the spices just til fragrant, about 1 minute. Stir in salt. Set aside to cool.

   Process the larger pieces (if necessary) in a coffee grinder (if you have one). Carefully add to a spice mill and grind til everything is well mixed and uniform.

   Smokin’!

   What a flavor explosion! This dish had so many wonderful layers of flavor.

   

   June 2nd, 2008 at 1:51 pm
3. 3
   missy Says:
   

   Leftover Salmon Salad

   Kelly makes a fantastic grilled lemon-marinated salmon and rather than feeding the leftovers to my ungrateful cat, I like to make mash it up in a salmon salad that makes a great snack or second meal. Marinated, cooked salmon is best for this simple recipe.

   1/2 cup mayonnaise
   1 tablespoon lemon juice
   1/4 teaspoon ground black pepper
   2 cups chopped, leftover salmon
   1/2 cup slivered almonds
   1 green onion, chopped

   In a medium bowl, mix together mayo, lemon juice, and pepper. Toss with salmon, almonds, and onion. Serve on crackers, inside pita, lettuce wraps or stuff inside bell pepper.

   June 2nd, 2008 at 3:12 pm
4. 4
   Tara Says:
   

   Easy, Amazing, Salmon~
   This is one of those recipes that you can put together on short notice!

   Ingredients:
   Fresh wild salmon
   Organic brown OR white sugar
   Slivered almonds

   Simply roll the salmon in a small dish of sugar. Prepare a med-heat stainless steal or cast iron pan with a thin layer of oil (preferably safflower oil) in it. Add fish to pan, sprinkle slivered almonds on top, put lid on pan and let cook for 20 minutes. The sugar caramelizes the almonds and it’s sooooo easy. Your guests will love it!

   June 2nd, 2008 at 4:07 pm
5. 5
   Stephanie Finn Says:
   

   Pumpkin seed-encrusted salmon with hummus and yogurt sauce

   came up with this as a healthier alternative to rich beurre blanc preparations, but still nice enough to serve to guests–lots of middle eastern flavors that really complement the salmon; serve with a salad with cucumber, feta, red onion and mint and fresh pita on the side.

   ingredients for four servings:
   10-12 oz. fresh wild salmon filets
   3-4 cloves garlic, minced and divided
   1 T. butter
   1 T. melted butter
   1/2 cup pumpkin seeds, chopped fine
   2 T. falafel mix
   1 T. panko
   1 can chickpeas, drained (or 1/2 cup dried chickpeas soaked, cooked, and drained)
   1/4 cup sunflower butter
   1/2 t. cumin
   1/2 cup plain greek yogurt
   1 T. fresh lemon juice
   1 T. fresh dill, chopped
   celery salt
   paprika
   salt
   pepper

   -prepare the hummus by pureeing the chickpeas, sunflower butter, 1-2 cloves garlic (start with 1 and add more to taste), cumin, in a food processor and add salt to taste
   -prepare the yogurt sauce by mixing the yogurt, lemon juice, and dill until smooth and add a small amount of celery salt to taste
   -mix the pumpkin seeds, falafel mix, and panko with the melted butter and set aside
   -pre-heat the broiler, cover a baking sheet with foil, and rub some salt and black pepper into the salmon
   -melt 1 T. butter in a large non-stick pan over med-high heat and saute the remaining 2 cloves garlic for 2 min.
   -place the filet(s), skin-side down in the pan and cook for 3-4 min, until the edges are just beginning to turn opaque
   -gently flip the filet and cook for another 3-4 min; if you and your guests prefer not to eat the skin, remove it now (for presentation–see below)
   -gently flip the salmon onto the prepared baking sheet and cover with a thin layer of the pumpkin seed mixture
   -broil for 1-2 min until the topping is just beginning to brown

   to serve: spread about 1/4 cup hummus into an even circle on each plate and sprinkle with paprika, top with a serving of salmon and drizzle with yogurt sauce

   June 2nd, 2008 at 6:37 pm
6. 6
   A Star is Born…And a Chance to Win a Summer of Salmon! « Adventures in Shaw Says:
   

   [...] finally, Marx Food is hosting another recipe contest and this time the prize is (wait for it) THREE MONTHS OF WILD [...]

   June 2nd, 2008 at 6:56 pm
7. 7
   National Morel Mushroom Festival Says:
   

   Wild Salmon and Morel Mushrooms

   Salmon Fillet
   Mustard rub
   Olive oil
   Morel mushrooms (dried or frozen are fine, if dried, soak for 10 minutes in hot water to reconstitute)
   Clove of garlic
   Clarified butter
   Bread crumbs

   Mustard Rub:
   • Dry mustard
   • Tarragon
   • Sea salt
   • White pepper

   Spray heavy duty aluminum foil with olive oil and lay fillet on it (you’ll wrap it in the foil for cooking) Slice the fillet to create a pocket. Mix garlic, morels, bread crumbs and butter: stuff fillet.
   Coat the fillet with oil and cover in rub. Wrap in foil and grill (or broil) until cooked through (20 minutes)

   June 3rd, 2008 at 6:34 am
8. 8
   Paul Morrison Says:
   

   Wild Salmon Sandwich

   6 oz- wild salmon fillet
   6 oz-portabella and crimini mushrooms
   1/2 cup truffle oil
   1 clove-garlic
   2 T- flat leaf parsley
   1/4- sweet onion
   2 pieces- baguette
   3 cups- white wine
   2 0z- Fontina cheese
   S/P-TT
   2T- evoo
   1 1/2T- Unsalted butter
   * Salt wine and bring to a light simmer.
   *Poach salmon to doneness desired
   *Sweat onions in butter till translucent, add mushrooms, garlic-cook 5 min. Romove and correct seasonings.
   *Cool ten min then add parsley, truffle oil, and s/p.
   *Brush bread generously with evoo and season. Toast both sides till golden.
   *To assemble place mushroom bruschetta first, then salmon, then the Fontina chees. Enjoy!!!

   June 3rd, 2008 at 10:10 am
9. 9
   Karen Ellis Tampa Says:
   

   Strawberry Salmon

   Ingredients:
   2 salmon steaks or thick fillets
   Salt and pepper to season salmon
   Lime juice enough to brush on salmon
   8-9 medium strawberries chopped
   1 small kiwi skinned and chopped
   2 green onions chopped
   EVOO for pan to cook salmon

   Directions:
   Mix kiwi, strawberries, and onions. Set aside and let flavors mix together.
   Heat evoo in pan. Once warm add salmon already brushed with lime juice and seasoned with salt and pepper. Lime juice side down. Cook 4-5 minutes or until half way cooked. While cooking brush rest of lime juice on uncooked side and season with s &p. Flip. Cook another 4-5 minutes or until completely cooked.

   Top with salsa and serve with veggies!

   

   June 3rd, 2008 at 1:03 pm
10. 10
    The CFT Says:
    

    Salmon New Orleans Style
    http://thecagefreetomato.blogspot.com/2007/09/new-orleans.html

    I’m not saying salmon is a traditional Creole ingredient. But I’m sure they’d understand, particularly if their nearest significant body of water was limited to a lake with a maximum depth about the same as a decent above ground swimming pool. What is “authentic” is that the Coho, or Silver, Salmon was fresh. Picked up by the fishmonger at the airport this morning after arriving on a flight from Alaska. Around here it’s impossible to beat Kate’s Fish at the West Side Market. Kate’s attitude may be as seasonal as the fish, but the prices are fair and the selection is honest. Today I saw them throwing away pounds and pounds of Halibut that wasn’t up to par. They’ll get reimbursed for the fish from their connection, but they passed on a lot of sales this afternoon. Most of the rest of the dish is pure New Orleans, or at least as best as this Jersey guy can do it.

    There are three components: The fish, the shrimp remoulade (which is really two components in itself), and the fried green tomatoes. I take no credit for the shrimp/fried tomato combination. I copied if from Upperline in New Orleans, where I had one of the best meals of my life. Chuck, at The Gumbo Pages (http://www.gumbopages.com/) discusses the recipe, and has a great New Orleans themed website. Danno, at NOLA Cuisine (http://www.nolacuisine.com/), has some great recipes and commentary too. Danno doesn’t know it, but he’s my hero.

    The salmon part is simple. The rest, while by no means difficult, is a bit time consuming. But if everything is laid out beforehand preparation goes pretty quickly, and there are ample times to pause and grab a drink. The sauce is best if it hangs out in the fridge for a bit, so you’ll want to make that first. Here it is:

    Shrimp Remoulade*

    Remoulade
    Ingredients:
    - Egg yolk
    - Lemon juice
    - Whole grain mustard
    - Creole mustard powder (If you can get Creole Mustard, which shouldn’t be too tough, that can be used in place of the mustard powder and whole grain mustard. It’d likely be preferable.)
    - Oil, of neutral or pleasant flavor (I used half peanut and half olive.)
    - Bell pepper, roughly diced (Mine was a California Wonder that was mostly red with some green.)
    - Onion, diced (I used a sweet white onion from the North Union Farmer’s Market at Crocker Park.)
    - Celery, roughly diced
    - Chile pepper, roughly diced (A Habanero is great here.)
    - Carrot, roughly diced
    - Ketchup
    - Cilantro, chopped well
    - Salt and pepper
    - Cayenne
    - Water to thin it out
    Method:
    - Put egg yolk, mustard, mustard powder, cayenne, lemon juice, and some salt and pepper in the work bowl of a food processor (I use a mini food processor, and it’s great for things like this and pesto. I don’t have a full size one, but I’m sure it would work too.)
    - Pulse that stuff to combine it
    - Now add oil slowly, through a hole in the processor’s lid if it’s there (It should be there.)
    - Enjoy the magical process of watching these liquids form into a viscous mayonnaise (It’s enjoyable to do this part by hand, but you’ll see in a second why I used the processor here.)
    - Once there’s a nice thick mayo, stop adding oil
    - Add diced bell pepper, onion, celery, chile pepper, and carrot, some ketchup and process
    - When sauce has just little specks of the veges showing, and no more big chunks, stop processing
    - Thin with a bit of water if you’d like (Keep in mind that it will thicken up a little bit in the fridge. If you’re going to err, err on the thick side. It’s easier to thin it out later than mess around trying to thicken it up.)
    - Now add the cilantro and pulse
    - Congratulations, you have made a remoulade
    *It appears that there are as many ways to make a remoulade as there are people who make it. Take a look at The Gumbo Pages and NOLA Cuisine, and if that’s not enough, or you don’t trust internet sources, compare James Peterson’s treatise, Sauces, to the lovely The Silver Spoon cookbook. If there’s a consensus, I can’t find it. So I took some license, as did those before me.

    Shrimp
    Ingredients:
    - Bell peppers, chopped
    - Onion, chopped
    - Carrot, chopped
    - Celery, chopped
    - Old Bay Seasoning (Or the like. I imagine a liquid crab boil would be nice in here too.)
    - Peppercorns
    - Salt
    - Shrimp, uncooked, shell on, preferably (Thawed if they were frozen. I thaw them by putting the frozen shrimp in a bowl in the sink and letting cold water slowly run over them. It goes fast. Once they are thawed they go in the fridge, but I tend to do this at the last minute so they go right from thawing to cooking.)
    - Ice bath (Bowl of ice water.)
    Method:
    - Get a pot full of water similar to what you’d use to make pasta
    - Put bell peppers, onion, carrot, celery, Old Bay, peppercorns, and salt in the water
    - Bring the pot and it’s fillings to a rapid boil
    - Add shrimp
    - Once water starts to simmer again turn off the heat
    - Let the shrimp steep in the infused water for about five minutes
    - Remove shrimp and place in ice bath (The veges, sadly, get discarded.)
    - Once shrimp have cooled peel them (Try one to make sure its cooked through. It should be, and it should taste good. Also, work on getting the whole tail out of the shell. I believe that last little bit of the tail is the best part.)
    Putting it together:
    - Combine shrimp and remoulade a few minutes before serving

    Fried Green Tomatoes
    Ingredients:
    - Green tomatoes
    - Cornmeal
    - Bread crumbs (I used Panko, ’cause that’s just what folks use these days.)
    - Flour
    - Egg
    - Cayenne
    - Salt and pepper
    - Oil for shallow frying
    Method:
    - Set up three bowls next to each other
    - Put flour seasoned with salt, pepper, and cayenne in one bowl
    - Put egg with a bit of water mixed in in the next bowl
    - Combine equal parts bread crumbs and cornmeal in the third bowl
    - Preheat pan
    - Slice tomato
    - Add oil to pan and get it hot enough so tomato will sizzle when placed in there
    - Dip slice of tomato in flour, then knock off excess flour
    - Dip flour coated slice in egg wash
    - Dip now egg and flour coated slice in bread crumb mixture
    - Place in pan and brown each side
    - Let rest on a paper towel

    Salmon (the easiest part)
    Ingredients:
    - Salmon (Or any fresh fish that’s not too flakey)
    - Oil, for high heat (Mixing Canola and butter works great, but I just used Grapeseed oil here.)
    - Salt and pepper
    Method:
    - Preheat pan to get it very hot
    - Add oil
    - Season both sides of fish with salt and pepper
    - Place fish, presentation side (here flesh side) down (Shaking the pan right when the fish is put in, and every now and then thereafter, will help ensure the fish doesn’t stick if you’re using an uncoated pan.)
    - When colored nicely flip over, lower heat a drop, and let it cook through (If it’s not cooking through or is a particularly thick piece of fish, throw it in a hot oven, assuming the pan has oven safe handles, or cover the pan. Putting it in the oven is preferable to covering the pan. Try both methods and I think you’ll agree.)
    - Serve

    Thats it. I put some leaf lettuce down under the fried green tomatoes–it traditionally goes with shrimp remoulade. I also garnished with diced and whole chives, and diced avocado, because I had both laying around. It’s a good meal.

    June 3rd, 2008 at 2:53 pm
11. 11
    shannon Says:
    

    Grilled Salmon Ingredients:
    cedar plank (for grilling)
    water to cover plank
    1/3 cup coarse salt
    1 & 1/2 lbs fillet of salmon (we like the skin on)
    a drizzle of olive oil 1/3 yellow onion thinly sliced
    1/2 lemon thinly sliced 1/3 cup fresh dill salt pepper

    Lemon Dijon Sauce Ingredients
    3 tablespoons butter 1 clove garlic,
    minced 2 tablespoons yellow onion,
    minced 1 & 1/2 lemons juiced
    4 tablespoons honey
    3 tablespoons dijon mustard
    1 green onion thinly sliced
    3-4 tablespoons chopped fresh dill

    Directions

    1. In a large roaster pan place cedar plank, cover with water, add coarse salt. Allow to soak for 3 hours.
    2. Once cedar is fully soaked, prepare salmon.
    3. Pre-heat grill (ours is gas) to indirect medium high (about 425 F)
    4. Rinse off salmon (if it hasn’t been done already, debone fillet)
    5. Place salmon on board, drizzle with olive oil, flavour with salt and pepper. Place dill, onion and lemon across the top of it.
    6. Place plank over indirect heat, allow to cook for about 20 minutes, or until it reaches an internal temp of 134 F.
    7. While salmon is cooking, make Lemon Dijon sauce: heat butter and saute onions and garlic, don’t brown.
    8. Add Dijon mustard, lemon juice (sans seeds!) and honey. Whisk together and allow to thicken.
    9. Once the sauce is brought to a gentle simmer add green onions and dill, allow to simmer for 2-3 min
    10. Remove sauce from heat.
    11. Once salmon is done, remove from heat, serve fish right on cedar plank. Serve Lemon Dijon sauce on the side.

    We served this with wild rice and a fresh salad… a great summer meal! Serves 4.

    

    June 3rd, 2008 at 4:08 pm
12. 12
    Melinda Winner Says:
    

    Cucumber Salmon clam alike’s
    A delightfully refreshing puff

    ½ lb. Fresh Wild Alaskan salmon steak grilled to perfection
    1 tsp. lemon zest for salmon seasoning
    1 tsp garlic powder for salmon seasoning
    1 tsp. Fresh dill for salmon seasoning
    1 Large Cucumber (seedless) Peeled and graded.
    2 c. Sour Cream
    2 tsp. Lemon Juice
    ½ tsp. Kosher Salt
    1/8 tsp. Pepper
    1/8 tsp. Dill
    1/8 tsp. Garlic
    5 to 6 black olives cut into very small pieces to make eyes
    25 to 30 empty cream puffs. You can use store bought. I usually make them they are pretty easy if you make home made follow any standard recipe. But when getting ready for a party sometimes there is just simply not enough time. So store bought is fine.

    Preheat grill on medium. Place salmon on grill. Season the salmon with 2 tablespoons soft butter and then top with zest, garlic and dill. Close the lid on the grill and cook until done firm to touch about 5 minutes or so. Do not over cook! Remove salmon and let cool. Now to make the filling first Peel cucumber, cut in half and with a spoon scrap out the little seeds. Then in a food processor put ½ of the cucumber and make into paste. Pour that into a medium bowl. Then rough chop the other half leaving pieces add that to your bowl Next mix sour cream, Lemon juice, kosher salt, pepper, dill and garlic. Stir by hand to mix. Now break up the salmon and place salmon in the food processor for about 15 to 30 seconds you want it well broken up but not mush. Then add salmon to sauce mixture and fold in until mixed completely then put into refrigerator. Let chill at least 4 hours the longer the better. I chill over night. Now using a pastry bag with an extra large star tip. Open the puff making a ridged design with filling, fill with about 1 + tablespoons of filling. You want more to be at the opening so it looks like a clam. Using the cut up black olive place tiny pieces on filling to look like eyes.Serve on large tray garnish with lemon slice twists and lime zest

    June 4th, 2008 at 9:28 am
13. 13
    Elizabeth Says:
    

    Salmon on Couscous with Brussel Sprouts au Lardon with a Lemon-Rosemary Sauce

    Ingredients:
    2 salmon filets
    3 slices of bacon, chopped into 1/4 inch wide pieces
    15 small brussel sprouts, with bottom part cut off and an X made with a knife!
    1/2 box couscous
    1.5 cup chicken stock
    1 tsp fresh rosemary (chopped fine)
    s&p, to taste
    evoo

    Directions:
    1) Bring a small pot of water to a boil and cook brussel sprouts for ~5 minutes in boiling water. Then drain and pour cold water over!
    2) In the meantime, cook bacon in a nonstick with 1 ct evoo over medium heat until nice and crispy, about 5 minutes also.
    3) When bacon is done, add salmon (seasoned well) and cook for 4 minutes over medium high heat on one side, flip over and add brussel sprouts to pan (season well also!). Cook for a couple more minutes so that both sides of salmon are nice and brown.
    4) Also in the meantime, heat up 1 cup chicken stock in same small pot to a boil with a splash of evoo, add couscous, stir, cover, remove from heat and let rest for 5 minutes.
    5) In a small sauce pan, heat up 1/2 cup chicken stock, 1/4 cup lemon juice, 2 ct olive oil until boiling. Lower heat and simmer until reduced by half. Then add s&p and rosemary!
    6) Plate couscous, salmon, sprouts, bacon bits and drizzle generously with sauce! Enjoy!

    June 4th, 2008 at 11:26 am
14. 14
    Mark Hansen Says:
    

    Mark’s Dutch Oven Blackened Salmon on Veggie Rice

    2x 12” Dutch Ovens

    20+ coals beneath each one

    • 1 Tbsp cumin
    • 1 Tbsp crushed coriander
    • 1 Tbsp garlic powder
    • 1 Tbsp coarse ground black pepper
    • 1 Tbsp thyme
    • 2 Tbsp paprika
    • 2 Tbsp salt
    • 1 tsp oregano

    • 4-6 salmon fillets

    Mix all the spices in a ziplock bag. Add the fillets and shake them all to coat thoroughly. Remove them, cover them, and let them sit for 30+ minutes.

    • ¼ lb smoked sausage
    • 1 onion
    • 2 tbsp minced garlic
    • 1 cup rice
    • 2 cups chicken stock
    • 2 sweet peppers (I used half each of red, yellow, orange, and green, for color)
    • 1 jalapeno, seeded and sliced
    • 4 green onions, sliced
    • Zest of 1 lemon
    • Juice of 2 lemons
    • salt and pepper

    Put the coals under one of the dutch ovens and brown the onions, garlic, and sausage with a bit of oil in the bottom of the pan. Add the rest of the ingredients and cover. Cook until the rice is done.

    Put the other dutch oven over the coals, with some oil coating the bottom, and let it heat up very hot. Put the salmon in the dutch oven for two mintues, then turn over for two more minutes. Remove the dutch oven from the coals and let the residual heat cook the fish.

    Serve the salmon on the bed of rice.

    June 4th, 2008 at 11:28 am
15. 15
    barb Says:
    

    Sweet Curried Salmon

    This is easy and fast. For each salmon fillet, use 1 Tb. brown sugar and 1 Tb.
    curry powder.

    Place salmon skin side down on a greased baking dish, rub top with mixture of sugar and curry.

    Bake at 300 until done.

    June 4th, 2008 at 1:21 pm
16. 16
    Allison Says:
    

    Sweet cedar plank roasted salmon served with Saute asparagus and garlic scapes, and fresh herb salad. Serves 4

    Ingredients:
    24 oz. boneless salmon filet with skin cut into 4 portions. Wild Alaskan King is the best.

    2 Large cedar planks pre-soaked for at least 1 hour in cold water.

    1/4 or less dark brown suger (raw also works, but decrease the amount)
    1-2 tsp. sea salt
    fresh cracked pepper.

    For Salmon, combine sugar, salt and pepper in a small bowl. Rub misxture gently on top of salmon filets. Use more or less for desired sweetness level. Put on planks with plenty of room between filets. Then put on grill.
    ____
    24 asparagus or about 1 lb. As fresh as you can find. (ideal is cut that morning and this you can find at Farmer’s Markets in early May.

    1/2 lb. Garlic Scapes (the early growth of a garlic bulb. Found at grocery stores in spring time). Washed and chopped into bite-size pieces.
    olive oil
    salt
    ______
    fresh baby lettuce
    lots of fresh leafy herbs (basil, tarragon, chervil, dill, oregano, and even nasturtium flowers) chopped coarsely to make up 1/4 of the salad greens.
    1/4 - 1/2 cup dried cherries
    pecorino romano cheese shaved
    2 Tbsp - white balsamic vinegar
    1 Tbspolive oil
    2 tsp. dijon mustard
    2 tsp.honey

    For Salmon:
    Cook on a medium high heat bed of coals covered for 10 minutes or less.

    Remove salmon from planks with a spatula. Skin will adhere to planks so removal is easy.

    For asapargus:
    wash and trim asparagus and garlic scapes. Over low heat bring a bit of oil to temp–enough just to keep asparagus from sticking. bring up heat to make the point where a water drop dances on the pan. Add garlic scapes and asparagus and cook for about 8 minutes or until the asparagus are bright green. Watch the garlic so it is still tender–not crispy.

    For salad:
    combine greens and cherries in a large bowl. Combine liquid ingredients in a separate dish and whisk until blended. Cut any tartness with a pinch of salt. Toss salad and gently mix in pecorino shavings.

    Serve three dishes together and with warm crusty ciabatta bread.

    S

    Combine sugar, salt and pepper, and gently rub on top of salmon filets.

    June 4th, 2008 at 2:41 pm
17. 17
    Michelle Says:
    

    Citrus Broiled Alaska Salmon
    

    INGREDIENTS

    4 large oranges
    8 (4 ounce) fillets salmon
    2 teaspoons red wine vinegar
    1/2 cup chopped green onions
    2 teaspoons cracked black pepper

    DIRECTIONS
    Preheat the oven’s broiler.
    Slice, peel, and pith oranges; slice crosswise into 1/4 inch rounds. Season fillets with salt. Place salmon fillets on broiling pan.
    Place the pan of fillets 4 to 6 inches from heat. Cook for 15 minutes under the preheated broiler, or 10 minutes per inch of thickness. Remove from broiler just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top. Sprinkle with green onions and cracked black pepper. Broil 1 minute longer.

    June 4th, 2008 at 4:00 pm
18. 18
    Kristin (The Pearl Onion) Says:
    

    Here is my recipe for a super yummy dish!!

    Salmon with Creamed Leeks
    (per serving)

    • 1 Leek
    • 1 1/2 tbsp Olive oil
    • 1/3 lb Salmon filet
    • 1 Lemon slice
    • 1 Shallot, chopped
    • 1/3 cup White wine
    • ¼ cup Crème fraiche
    • ¼ tsp Lemon zest
    • Salt and pepper

    1. Turn oven on to 350 degrees Fahrenheit.
    2. Trim the dark green part off of the leeks leaving only the white and light green leaves. Also trim off the other end’s roots. Cut the leek in half length-wise. Then cut width-wise into centimeter-wide pieces. Place these pieces into a colander or strainer and rinse under water to rid all dirt. Shake excess water off of leeks.
    3. Place leeks into an oven proof omelet pan (8” or larger) and toss with 1 tbsp olive oil.
    4. Place pan in oven and roast leeks for about 20 minutes. This may take longer for more than one serving. The leeks are ready once they begin to brown.
    5. As leeks are roasting, place salmon on a tin foil sheet that is large enough to wrap the fish. Rub remaining olive oil onto fish and surrounding tin foil that will touch the fish once wrapped (including underneath the fish). Place the lemon slice on top of the filet and finish it with some salt and pepper. Now loosely wrap the salmon with the tin foil like a package. Place the wrapped salmon in the middle of a baking sheet.
    6. Place salmon in oven and let cook for about 12 minutes. Generally, it should bake 35-40 minutes per pound of fish. When the fish is cooked, carefully un-wrap the tin foil and discard the lemon slice.
    7. The leeks will likely finish roasting around when the fish is finished baking. Once the leeks begin browning, remove them from the oven and place the pan on the stove over medium heat. Add the chopped shallot and sauté for 1-2 minutes.
    8. Add the wine to the leeks and let reduce to half. Then mix in the crème fraiche and lemon zest. Add salt and pepper to taste.
    9. Place the salmon filet on serving dish and top off with the leeks.

    

    June 4th, 2008 at 4:59 pm
19. 19
    Gigi Says:
    

    Salmon Baked With Clam Sauce

    SALMON:
    -Salmon Fillets [cut into portions - about 6 ounces each]
    -Salt & Pepper & Olive Oil [for salmon fillets}
    * Rub Salmon fillets with salt, pepper & olive oil and lay fillets next to each other in an oven safe dish...And preheat the OVEN to 400 degrees!

    CLAM SAUCE:
    - Clams
    - Garlic
    - Shallots
    - Parsley
    - Olive Oil
    - Thyme
    - Bay Leaf
    - White Wine
    - Clams & Clam Juice
    - Red Pepper Flakes
    * Add Olive Oil to pan and cook shallots down... when wilted, add garlic and then add white wine and let it cook ALL THE WAY down...after about 2-3 minutes add clam juice & seasonings & let simmer for about 20 minutes... Add the clams [and if you have them, mince scallops and put them in as well!]… After letting cook for about 3-5 minutes, pour mixture over the salmon that is waiting in a shallow baking dish… Put dish into the oven for roughly 15 minutes [check at this point and if you like your fish cooked more, put it back in for another 5 minutes...]

    * A great side dish to this meal is steamed leeks & cabbage or you can have good ol’ spaghetti!
    *Enjoy! This is by far my most favorite dish & I make it around 5 times a month!!

    June 4th, 2008 at 9:25 pm
20. 20
    Rhonda Kyle Says:
    

    Grilled Wild Coho Salmon with Honey Balsamic & Fresh Herb Entree

    2 1/2 pound fresh coho salmon, fillet
    1 teaspoon sea salt
    1 teaspoon black pepper, ground

    1/3 cup extra virgin olive oil
    1/4 cup balsamic vinegar
    4 sprigs fresh thyme, leaves removed
    2 sprigs fresh rosemary leaves
    2 cloves garlic
    1/3 cup honey
    4 cups field greens

    Cut salmon into four equal portions. Season salmon portions with sea salt, black pepper. Place salmon portions into a large food safe plastic storage bag.

    In the bowl of a food processor combine extra virgin olive oil, sea salt, balsamic vinegar, thyme, rosemary, and garlic. Process ingredients a half minute until mixed. Pour mixture into the bag with salmon portions next add honey. Seal the bag and place salmon into refrigerator one hour.

    Preheat Gas Grill or grill pan to high medium.

    To cook salmon place marinated salmon fillets onto a preheated grill. Cook four minutes each side. Tip Turning only once during grilling time will yield a tender juciy center and nice grilled outer crust.

    Remove salmon from grill. Serve over a bed of fresh field greens. Serve immediately. Makes four servings.

    tip wild salmon works best as the taste from the wild as opposed to farm raised is more intense and complimentary when meshed in with marinade.

    Enjoy!

    

    June 5th, 2008 at 5:23 am
21. 21
    Belinda W. Carroll Says:
    

    Phyllo Wrapped Salmon w/Herbed Goat Cheese-

    Serves 2

    2 center cut salmon filets
    4 tbsp herbed goat cheese
    12 sheets phyllo
    1/2 stick melted butter
    Kosher salt, fresh cracked pepper

    Preheat Oven to 400 Degrees.

    Lay first sheet of phyllo down on a piece of parchment (to help contain the mess) and brush w/melted butter. Repeat until you have 6 sheets layered on top of each other.

    Season salmon and place at an angle, pretty far into the phyllo so that the edges will close over the fish easily. Top with approx. 2 tbsp herbed goat cheese. Bring corner up and sides of buttered phyllo in, carefully fold fish/cheese over, keeping sides of phyllo in. Trim off any excess phyllo once done folding. Brush top with more melted butter.

    Repeat process for next salmon filet. Let both filets set up in the refrigerator for approx. 10-15 minutes.

    Bake at 400 degrees for approximately 35 minutes or until a crispy golden brown.

    

    

    June 5th, 2008 at 8:25 am
22. 22
    Kristina Says:
    

    SCANDINAVIAN RYE-CRUSTED SALMON FILLETS WITH CHERRY TOMATO- MUSHROOM TOPPING

    I was inspired to develop this recipe while visiting Lapland in northern Finland. In this area around the Arctic Circle the fresh caught salmon is a mouthwatering treat. Along with the rye and wild mushrooms, this salmon recipe is a delicious reminder of my travels in Scandinavia!

    

    FISH:

    1-1/4 pound whole, skinned Salmon fillet
    2/3 cup rye flour
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    1 egg plus 1 egg white
    3 Tablespoons unsalted butter

    TOPPING:

    1 Tablespoon unsalted butter
    1 cup thinly sliced small cremini mushrooms
    1 cup halved small cherry tomatoes
    1 Tablespoon minced flat leaf parsley
    1/4 teaspoon salt
    1/4 teaspoon lemon pepper
    1 Tablespoon snipped fresh chives

    1. For fish: Cut fish into 4-6 serving size pieces. In a pie tin or other container, toss together the rye flour, salt, and pepper. In another container, beat together the egg and egg white. Dip fillets first into egg, then dredge in flour mixture. Heat the 3 Tablespoons butter over medium-high heat in large skillet. Add prepared fillets and cook 3-4 minutes per side, depending on thickness, or until fish is tender and coating is nicely browned.

    2. While fish is cooking, prepare topping. Melt 1 Tablespoon butter in medium skillet over medium-high heat. Add mushrooms and saute for 2 minutes. Stir in cherry tomatoes, parsley, salt, and lemon pepper. Saute another minute or until tomatoes are just heated. Spoon some mixture atop each fillet and sprinkle each with some snipped chives and serve. Serves 4-6.

    The recipe was inspired by a trip to the Arctic Circle in Finland so I thought I’d include a picture from the actual “circle”! It was fun to leap over into and out of the Arctic but even more fun to devour their delicious salmon!

    June 5th, 2008 at 8:46 am
23. 23
    DIANE HALFERTY Says:
    

    PAN ROASTED WILD SALMON with Porcinis and Fiddlehead Ferns**
    Serves 6
    **After a fiddlehead is removed from the stalk, the cut end starts to turn brown. Be sure to trim back the stem (about 1/4 inch) to the healthy green section before cooking.

    Salmon:
    1-1/2 Tablespoons Marx Truffle Butter
    2-1/2 Pounds Marx Salmon Fillets (any variety) cut into six portions
    2 Garlic Cloves, peeled
    8 Thyme or fresh Dill Sprigs
    Kosher salt and freshly ground Pepper, to taste

    Porcini:
    ½ Cup Marx Porcini Olive Oil
    12 Large Marx Porcini Mushrooms cut into large pieces (or equivalent dried and reconstituted)
    3 peeled chopped Shallots
    1 peeled finely chopped Garlic Clove
    2 teaspoons chopped broad-leaf Parsley
    1 teaspoon finely chopped fresh Chives (or ½ teaspoon dried chives)
    1 teaspoon finely chopped fresh Chervil (or ½ teaspoon dried chervil)
    1 teaspoon finely chopped fresh thyme (or ½ teaspoon dried thyme)
    2 teaspoons Butter
    Kosher Salt and freshly ground pepper, to taste

    Kosher salt
    2 pounds Marx fiddle head ferns, tripped and washed (follow package instructions for preparation)
    24 paper-thin slices Prosciutto
    6 Tablespoons Marx Truffle Butter….
    1/2 teaspoon freshly ground black pepper

    For the salmon:
    Heat the truffle butter in a 12-inch sauté pan over medium-high heat. Add the salmon, garlic and herbs. Cook 2-1/2 minutes, turn, reduce heat to medium-low and cook another 3-1/2 minutes basting frequently. Season with salt and pepper and keep warm…(Fish should be cooked a total of 10 minutes per inch of thickness)….

    For the Porcini: In a large saute pan, heat oil over medium heat. Add the mushrooms and cook until golden-brown (if using reconstituted mushrooms, dry on a stack of paper towels before cooking). Add remaining ingredients and season with salt/pepper to taste; keep warm.

    In a large pot bring 2 quarts water and 1 Tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Drop the fiddleheads into the pot and cook for 1 minute. Drain the fiddleheads in a colander, then submerge in the ice water until completely cool. Let the fiddleheads drain well in a colander and wrap them in a clean kitchen towel to dry.

    Arrange 2 slices of Prosciutto on each of 6 room temperature plates.

    Put the truffle butter in a large sauté pan over medium heat. Add the fiddleheads and toss gently, adding 1/2 teaspoon salt and the pepper. Heat for a minute or two until they are warm, then divide the fiddleheads among the 6 plates. Place the salmon on top of the fiddleheads and spoon the mushrooms and juices on top. Garnish with fresh herbs and Serve at once.

    Note: If fiddlehead ferns are not available, substitute baby spinach leaves or pea tendrils….

    There are few ingredients as succulent and tasty as wild caught salmon. I belong to the Tyee Club of British Columbia where one of my life’s biggest thrills was to catch a 47-1/2 Pound King (Tyee) Salmon on a 10 pound test line, with an artificial lure having no barbs. It took 2-1/2 Hours to land the fish. Unfortunately the dumping of tailings from mining and pollutants from industry, have destroyed many of the natural salmon sponing grounds, and most fish are either hatchery or farm raised now. My recipe incorporates natural ingredients that enhance the delicate flavour of the salmon….using Marx available ingredients. Salmon is not only tasty but enriched with healthy vitamins and oils…Wild salmon, one of our greater gifts for our dining pleasure! ENJOY!!

    June 5th, 2008 at 11:46 am
24. 24
    Marc @ NoRecipes Says:
    

    From norecipes.com

    Salmon with Minty Miso Glaze

    1 Tbs toasted sesame seeds ground with mortar and pestle
    2 Tbs white miso
    2 Tbs mirin
    1 tsp dark brown sugar
    1.5 Tbs mint finely minced
    1 Tbs cilantro finely minced
    1 clove garlic finely minced

    2-4 salmon fillets

    Whisk the sesame seeds, miso, mirin, and sugar together with a fork (you might need to use the back of the fork to mash up the miso a little first). Add the mint, cilantro and garlic stir to combine.

    If you’re BBQing, get your fire going and make sure you have a cooler area of the fire to put the fish on.

    If you’re using the broiler, put your oven rack in the middle of the oven and turn the broiler on high. Get a pan with a wire rack on top ready (I just use a shelf out of the toaster oven on top of a baking sheet).

    Just before you’re ready to throw the salmon in the oven, give it a nice thick coating of glaze, especially on top (the meat side). Place the salmon, on the rack, skin side down.

    Cook until the glaze is nice and brown and the salmon is just barely translucent at it’s thickest part 7-12 minutes depending on the thickness of the salmon and the temperature of your heat source. If the glaze starts to burn before the salmon is done, lay a piece of foil on top of the salmon.

    

    June 5th, 2008 at 3:44 pm
25. 25
    Lesley Pew Says:
    

    Salmon Cakes with Orange Sauce
    Serves 6

    Orange Sauce
    1 tablespoon cornstarch
    4 tablespoons orange marmalade
    2 tablespoons grated ginger
    1 chili pepper, seeded, minced
    3 tablespoons Grand Marnier or orange liqueur
    2 tablespoons fresh lime juice
    2/3 cup fresh orange juice
    4 tablespoons cider vinegar
    2 tablespoons soy sauce
    2 drops hot sauce
    6 cloves garlic, crushed
    1 teaspoon Dijon mustard

    Salmon Cakes
    1/2 cup onion
    2 cloves garlic, minced
    1 chili pepper, seeded, minced
    1 tablespoon butter
    1/2 cup chopped scallions
    1 pound cooked fresh salmon, flaked
    1 egg, lightly beaten
    4 tablespoons mayonnaise
    1 tablespoon fresh lemon juice
    1 tablespoon fresh orange juice
    1 teaspoon salt
    1/2 teaspoon white pepper
    1/2 teaspoon black pepper
    1 cup bread crumbs, divided
    1/4 cup (4 tablespoons) unsalted butter
    1/4 cup canola or safflower oil

    Sauce
    In a small pan, cook all ingredients until thickened, about 5 minutes. Serve over salmon cakes.

    Salmon Cakes
    Sauté the onion, garlic, and chili pepper lightly in the butter until the onion is translucent. Combine the scallion mixture, salmon, egg, mayonnaise, lemon juice, orange juice, salt, white and black pepper, and 1/2 cup bread crumbs. Pour the remaining 1/2 cup bread crumbs into a bowl and coat the salmon patties on all sides. Put the salmon cakes on a plate, cover, and refrigerate for about 30 minutes to firm up. When ready to cook, heat the butter and oil in a 12-inch skillet and sauté the salmon cakes until they are crisp and golden brown on all sides, about 2 to 3 minutes. Serve hot, with a dollop of orange sauce.

    June 5th, 2008 at 3:47 pm
26. 26
    Curtis Says:
    

    Smoked Salmon Rolls

    Ideal for a sushi party!

    Ingredients:
    Nori – at least 12 sheets
    Sushi Rice (recipe below)
    Smoked salmon (recipe below)
    A variety of raw veggies including:
    Bell peppers
    Mushrooms
    Carrots
    Avocado
    Cucumber
    Pea pods
    Green onions
    Tofu (fried or plain)
    Eggs
    Wasabi
    “Red Rooster” Sriracha sauce
    Mayo
    Sugar
    Flour
    Sesame seeds mixed with toasted nori (to sprinkle)
    Soy sauce
    Pickled ginger

    HOT SMOKED SALMON
    Wild Salmon Fillets
    Brown Sugar
    Sea Salt

    To smoke the salmon. Make a light rub of brown sugar and sea salt (go easy on the salt). Hot smoke the salmon until it reaches an internal temperature of 160 degrees. If you don’t have a smoker or the time, store bought will do the trick.

    SUSHI RICE
    Calrose Sticky Rice
    Vinegar
    Sugar
    Salt

    Make the rice according to package directions. Per two cups of raw rice, simmer 1/3 cup vinegar, 2 TBSP sugar, and 1 ½ tsp. salt until dissolved. Mix into the cooked rice.

    Mix Sriracha sauce with mayo and a little sugar.

    Make an omelet (with a little flour and sugar in the egg mixture) and once it’s cool, cut into thin strips.

    The key? Smoke the salmon, make the rice, sauce, omelet, and chop the veggies. Once your friends arrive give them a couple of cold Sapporo’s and let them roll away. All the ingredients will not fit in one roll, so it’s ideal to mix it up using only a few items at a time.

    Start with a thin layer of sticky rice spread over the nori, then at one end make a line of smoked salmon and a few other ingredients. Roll it up as tightly as possible and seal with hot water. It’s always fun and interactive for everyone to make their own rolls. And if you’re feeling a lively have Sake on hand too!

    To slice the salmon rolls, dip a good sharp knife in hot water between cuts.

    Have soy, wasabi, pickled ginger and extra Sriracha sauce for dipping.

    June 5th, 2008 at 5:11 pm
27. 27
    Jeff Wampler Says:
    

    Wild Salmon is Worth the Wait

    Less is more. This is a fitting description for my feelings regarding eating salmon. I prefer to eat salmon only when it is wild and fresh. This means getting the chance to eat salmon much less often and at a far greater cost then farmed salmon but the flavor of a nice piece of wild salmon makes it worth the wait and expense. I recently was lucky enough to to some fresh wild salmon from British Columbia and prepared it with great veggies from the Farmer’s Market at the College of San Mateo.

    Pan Seared Wild Salmon with Potato Hash and Asparagus

    Salmoninspring32007_3

    4 six-once wild salmon filets, bone-out and skin-on
    1 bunch medium red or yellow beets with green tops attached
    2 medium size leeks
    1 pound small yukon gold creamers
    4 pieces good-quality bacon
    1 bunch asparagus
    1 small shallot
    2 T heavy cream
    1 T unsalted butter
    salt and pepper
    Optional: 1/2 cup dry white wine

    Preheat oven to 375 degrees

    1. Roast the beets. Remove the greens on top of beets. Discard any greens that do not look fresh, wash the rest and set aside. Rinse the beets and scrub off any dirt before patting them dry and placing them in a glass pyrex casserole dish. Rub the beat with a little olive oil and season generously with salt. Add 1/2 cup of very hot water to baking dish and quickly cover with aluminion foil. Place in the middle of the preheated oven and bake for 50 minutes. Using a wooden skewer or small knife check that the beets are done and allow to cool for 5 minutes. When the beets are still hot peel the skin and cut each beat into about 8 pieces.

    2.