Tag Archives: salmon

SALMON WILD WITH GREEN SAUCE

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  • 1-½ pounds of either wild King or Sockeye salmon fillet with skin on;
  • Salt & pepper;
  • Olive oil;
  • 2 Pounds of new potatoes;
  • 1 Pound of haricots verts or a mixture of small green & yellow beans;
  • 1 Finely diced shallot;
  • 2 Tablespoons of red vinegar;
  • Zest & juice of 1 small Meyer lemon;
  • 1 Teaspoon of Dijon mustard;
  • 1 Tablespoon of rinsed and roughly chopped capers;
  • ¼ Cup of finely chopped parsley;
  • ¼ Cup of finely chopped chervil or a mixture of parsley & tarragon;
  • Lettuce leaves; and
  • 2 hard-cooked (9minutes) eggs, roughly chopped.

Using pliers, remove the pin bones from the salmon (or have your fishmonger do it). Season salmon on both sides with salt & pepper & place on a baking sheet skin side down. Drizzle with 1 tablespoon of olive oil & set aside at room temperature. Heat oven to 350 degrees.

 Scrub potatoes & simmer in well-salted water until tender, about 15 minutes. Drain & keep warm. Top and tail the haricots verts & simmer in well-salted water until tender, about 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cold water) & leave at room temperature.

 Make the sauce verte: Put shallot in a small bowl with ½ teaspoon of salt & cover with red vinegar. Macerate 5 minutes, & then stir in lemon zest & juice, mustard & capers & then whisk in ½ cup of olive oil. Just before serving add parsley, chervil & black pepper to taste.

 Bake salmon, uncovered, until just done, 10 to 12 minutes 7 & then remove & let cool slightly. Put beans in a medium bowl, season with salt & pepper, & dress with 2 tablespoons of sauce verte. Line a platter with lettuce leaves & then make a pile of beans on top of the lettuce. With a spatula, lift the salmon from the skin & place on top of the beans. Dab salmon with 2 more tablespoons of sauce verte, garnish with chopped eggs and serve. Pass potatoes & remaining sauce separately

FISH FILLETS PAN ROASTED WITH HERB BUTTER

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Two 5 to 6 ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, ½ to 1 inch thick;

  • Salt and ground pepper;
  • 3 tablespoons of grapeseed or canola oil;
  • 2 tablespoons unsalted butter;
  • 2 sprigs of fresh thyme, tarragon, chives;
  • 1 tablespoon of chopped flat-leaf parsley; and
  • Lemon wedges.

Pat fillets dry with a paper towel and season on both sides with salt and pepper.

Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil and place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skins, press down gently with a spatula for about 20 seconds to prevent curling.

 Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes and carefully flip the fillets and add butter and thyme to pan. Tilt the pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until the fish is a golden brown all over and cooked through, about 45 to 90 seconds more, depending on the thickness of the fish. Serve immediately with chopped parsley and lemon wedges.

 

WILD KING SALMON WITH SAVORY WIPPED CREAM

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  • One and ½ pounds of king salmon fillets, skin
  • off and pin bones removed;
  • Salt and pepper;
  • ½ cup heavy cream;
  • 2 teaspoons of Dijon mustard;
  • Pinch of cayenne;
  • ½ teaspoon of lemon zest;
  • One tablespoon of snipped chives;
  • 2 tablespoons of butter;
  • Tarragon leaves for garnish;
  • Watercress for garnish; and
  • Violets, nasturtiums or other edible flower petals for garnish.

Slice salmon diagonally into 6 four-ounce portions about ½ to ¾ inches thick (or have your fishmonger slice it). Place on a cutting board or baking sheet and season both sides generously with salt and pepper.

 Put the cream in a mixing bowl and beat with a whisk until just barely thickened. Add ¼ teaspoon of salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don’t let the cream get too stiff. Fold in the chives; taste and adjust seasoning.

 Put the butter in a large cast-iron skillet over medium heat. When the butter begins to foam, add the salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.

 Transfer the salmon to a platter or individual plates. Spoon some savory whipped cream over each serving; garnish with tarragon, watercress and flowers, if desired.

 

CREAM CHEESE PANNA COTTA WITH SMOKED SALMON SALAD

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  • 2 cups heavy cream
  • 1 cup cream cheese
  • 2 t. lemon zest
  • 1 ½ t. kosher salt
  • 1/8 t. black pepper
  • ¼ cup cold water
  • ¼ oz. gelatin

Bloom the gelatin by mixing the gelatin and ¼ cup cold water together in a small bowl.  Let sit for 5-10 minutes.  While gelatin in blooming, combine the rest of the ingredients in a 4 quart sauce pot and bring to a simmer over medium heat.  Then turn off the heat.  Add the gelatin mix and stir until combined.  Put the panna cotta in small bowls or glasses.  Chill for 1 hour.  Then top with Salmon salad and drizzle grapefruit olive oil and minced fresh chives.

  • ½ cup fine dice tomato
  • ¼ cup fine dice red onion
  • 2 T. capers
  • 1 cup fine chopped smoked salmon
  • 1 t. lemon zest
  • 1 T. fine chopped parsley

You can make it a day ahead of time.

SALMON FROM LIA ARNOLD

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In a large zip lock bag mix the following:

  • ¼ cup olive oil
  • 3 T. soy sauce
  • 2 T. lemon juice
  • 1 large clove garlic minced
  • ½ tsp. dried thyme
  • Pinch of black pepper

Shake bag to mix ingredients, then place salmon in bag with marinade and let sit in refrigerator for 3-4 hours.  Remove fish from bag and heat the marinade to boiling.
Oven to 500 degrees.  Cook for 12 minutes basting with heated sauce.

SALMON: BAKED VAL CHEYNE STYLE

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This makes a great salmon to use in a Salad Nicoise or over a bed of sautéed spinach.

  •  Juice of one lemon
  • Grated rind of one lemon
  • 3 T. olive oil
  • Sea salt and pepper to taste
  • 1 clove of garlic chopped
  • 2 t. Dijon mustard

Mix the above with a wire whisk.  Pour over fresh salmon filets (this mixture is good for up to 1 pound of salmon).  Preheat oven to 500 degrees.  Bake salmon, covered with marinade, for 12 minutes.   Serve hot, room temp, or cold.  It is perfectly done and great at any temperature.  Can be cooked ahead of time, brought on a picnic, or just kept in the refrigerator and hauled out when you want it.

SCALLOP AND SMOKED SALMON CAKES WITH REMOULADE

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Remoulade

  • 1 egg (briefly boiled or not)

  • 2 T. fresh lemon juice

  • 1 ½ T. coarse grained mustard

  • 1/4 t. kosher salt

  • 1//4 t. freshly grouond black pepper

  • ½ cup olive oil

  • 2 t. tomato paste

  • 1 T. chopped fresh parsely (1/2 T. dried)

  • ½ T. minced fresh chives (1/4 T. dried)

  • ½ T. chopped fresh thyme (1/4 T. dried)

  • 1 T. chopped capers, drained

  • 1 ½ T. chopped cornichons drained

  • 1 t. minced lemon zest

In food processor add egg, lemon juice, mustard, salt and pepper.  Mix.  Add oil in slow stream until emulsified.  Add tomato paste, herbs, capers, cornichons and lemon zest and continue to process until well mixed.  Refrigerate until used.

Cakes

  • 1 pound fresh sea scallops drained

  • ¼ pound smoked salmon pieces, skin removed

  • 1/3 cup finely chopped yellow or green bell pepper

  • 1/3 cup finely chopped red bell pepper

  • 1/3 cup finely chopped yellow onions

  • 2 t. minced chives

  • ¾ cup fresh bread crumbs

  • 2 t. finely chopped parsley

  • 2 t. unsalted butter

  • 4 oz. mixed greens (optional)

Place scallops and salmon in food processor and pulse about 10 times so they are in small chunks.  Combine fish with peppers, onions, chives and ¼ cup of the remoulade, reserving the remainder to use with finished cakes.  In separate bowl mix  bread crumbs and parsley together thoroughly.  Add   just enough bread crumb mixture to the seafood mix to allow it to hold together when formed into small patties.  Divide into 12 equal portions, form small patties and place on waxed paper.  Preheat oven to 400 degrees.  In nonstick pan, melt butter.  Saute patties until golden brown (2-3 min).  turn carefully and press down slightly to flatten cook for an additional 2-3 min.  Place on baking sheet and make in oven for 12 minutes.  Place on greens on each plate.  Drizzle remoulade over cakes and greens.  Sprinkle chopped peppers over top.

SALMON EN CROUTE

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  • 1 ½  pounds of fresh salmon fillet

  • ¼ cup lemon juice

  • Salt and pepper

  • 1 T. + 1 t. chopped fresh dill

  • 2 T minced shallots or scallions

  • ¼ cup sour cream

  • ½ medium cucumber, peeled, seeded, and sliced thinly crosswise

  • Egg wash

  • 1 package puff pastry

Cut pastry in 7 ½ inch rounds.  Cut salmon into ¼ inch slices.  Pat dry. Place almon on pastry rounds.  Garnish with 1 tsp shallots, ½ t dill, 2 t sour cream, and several slices of cucumber. Fold in half.  Crimp edges.  Chill 10 minutes.  Preheat oven to 425 degrees.  Place turnovers in freezer for 20 minutes.  Brush each top with egg wash.  Make slits.  Bake 20 minutes.  Turn off oven and leave in for 10 more minutes. 

Serve with sauce:

Juice of one lemon, plus 3 T water.  Bring to boil.  Quickly beat in 3 T butter, stir in 1 T of fresh herbs (parsley, tarragon, and dill).

SALMON BURGER

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  • 20 ounces fresh salmon fillet, cut into ¼ inch dice

  • 1 T. Dijon mustard

  • 1 T. chopped fresh dill

  • Salt and pepper to season

  • 8 slices of Brioche

  • Pernod, Mustard and Dill Mayonnaise

  • ½ cup mayonnaise

  • 1 T. Dijon mustard

  • 1 t. Pernod

  • ½ t. chopped fresh dill

  • Salt and pepper to season

In a large stainless steel bowl, gently, but thoroughly combine the salmon, mustard and dill.  Liberally season with salt and pepper.  Gently form four 5 ounce 1 inch thick burgers.  Cover the burgers with plastic wrap and refrigerate for at least 2 hours before using.  Heat a well seasoned flat griddle or a large
nonstick sauté pan over medium high heat. When hot, cook the burgers for 3 to 5 minutes on each side, depending upon the preferred degree of doneness: 3 minutes on each side will yield a medium-rare burger with a warm center; 5 minutes on each side will yield a burger cooked through.  Toast the brioche
on the griddle or in a nonstick sauté pan until golden brown, about 1 minute.  Spread each slice of the brioche with a dollop of Pernod, mustard, and dill mayonnaise.  Serve immediately.