Tag Archives: salmon

Browned butter and honey salmon

15 Dec

Salmon browned butter

This dish popped up on my Facebook feed earlier in the week, but it was just a video showing how to make it, not an actual recipe. Thanks to Google, I found a recipe on a site called Cafedelites, where it was attributed to “Karina.” It’s very tasty and easy to make. (Since there are only two of us at home most nights, I halved all the ingredients.)

Ingredients:

4 Tbs. butter
4 Tbs. honey
3 cloves garlic, minced
Juice of half a lemon (1-2 Tbs.)
4 salmon fillets, about  6-8 oz. each
Salt and pepper to taste
Lemon wedges (to serve)

Directions:

Arrange an oven shelf about 8 inches from the heating element and preheat the broiler.

Place butter in a cast-iron frying pan or other oven-proof skillet over medium heat and cook, stirring and swirling the pan occasionally, for about 3 minutes until the foam settles; the butter will change in color to golden brown and have a nutty fragrance. (Be careful not to turn the butter!)

Add the honey and stir to dissolve it in the butter. Add the garlic and saute for 1 minute until fragrant. Add the lemon juice and stir well.

Add the salmon fillets to the pan, skin-side down if they have skin. Cook for 3 to 4 minutes, basting frequently with the pan juices, until golden. Season with salt and pepper to taste.

Add the lemon wedges around the salmon. Transfer the pan to the oven and broil for 5 to 6 minutes until the top is nicely browned.

Serve drizzled with the sauce.

Serves 4

 

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Crustless Salmon Quiche

9 Jun

crustless salmon quiche 2Another winning recipe from my friend Greta Zalman!

The recipe calls for starting with fresh salmon, which you poach, but I find it works best for me as a way to use leftover salmon. It doesn’t have to be poached — baked salmon works fine, even if it has a glaze on it, as long as the glaze isn’t too overpowering. If you start with cooked salmon, just ignore the first line of the directions, but cut the leftover salmon into 1-inch chunks.

When I made this recently I didn’t have any scallion so I substituted 1/3 cup finely chopped onion.

This makes a very nice brunch dish. If you are serving a large crowd or bringing it to a large potluck, you can double the amounts and bake it in an 8 x 13-inch baking dish.

Ingredients:

¾ lb. skinned and boned fresh salmon, cut into 1-inch cubes
3 Tbs. flour
1 Tbs. fresh dill or 1 tsp. dried dill
½ tsp. salt
¼ tsp. black pepper
4 large eggs
1 Tbs. Dijon mustard
1¼ cups milk
½ cup thinly sliced scallions, including the green part
2 Tbs. chopped fresh parsley or 2 tsp. dried parsley
½ cup shredded sharp cheddar cheese
¼ tsp. paprika
Lemon wedges for garnish, optional

Directions:

Bring ½ cup of water to boil in a medium skillet. Add the salmon, reduce the heat and cover. Cook until the salmon is almost cooked through – about 3 to 4 minutes. Discard the poaching broth.

Preheat oven to 350 degrees.

In a large bowl, stir together the flour, dill, salt and pepper. Whisk in the eggs, 2 at a time, and then the mustard and the milk. Stir in the scallions and parsley and all but 2 Tbs. of the cheese. Stir in the poached salmon cubes.

Lightly spray a 9-inch glass pie pan or porcelain quiche pan with vegetable cooking spray or lightly brush with oil. Pour in the mixture; make sure the salmon is distributed evenly. Sprinkle the top with paprika and the reserved 2 Tbs. cheese.

Bake for 45 minutes until puffed and set. Cool for 15 minutes before serving. Cut into wedges and serve hot with lemon wedges on the side.

Serves 6

 

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Orange-Glazed Spicy Salmon

11 Mar

Orange-Glazed Spicy SalmonThis was adapted from a recipe by Kate Lawson that originally appeared in the Detroit News.

Ingredients:

3 Tbs. Cajun seasoning*
1 tsp. brown sugar
¼ tsp. kosher salt
4 salmon fillets
2 Tbs. vegetable oil
¼ cup orange marmalade
1 Tbs. lime juice
Lime wedges for garnish

Directions:

Pre-heat oven to 400 degrees.

Combine seasoning with sugar and salt and rub over surface of fillets. Roast for 10 minutes.

Blend the marmalade and lime juice. Remove the fish from the oven and brush with the glaze. Return to the oven and cook another 2 to 5 minutes, until salmon flakes easily with a fork. Serve with lime wedges.

Serves 4

* If you don’t have Cajun seasoning on hand, you can make your own:

2 tsp. salt
2 tsp. garlic powder
2½ tsp. paprika
1 tsp. ground black pepper
2 tsp. onion powder
1 tsp. cayenne pepper
1¼ tsp. dried oregano
1¼ tsp. dried thyme

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Maple-Glazed Salmon

23 Jul

Maple Glazed Salmon

Here’s another Tuesday Twofer, because I can’t decide which of these two yummy recipes I prefer. I clipped the second one from a local newspaper and put it in my bulging “recipes to try” folder. Then when I wanted to make it, I couldn’t find the clipping. That happened all too often, which is why I embarked on my massive get-my-recipes-organized project, which led to this blog. But that’s beside the point.

Anyway, when I couldn’t find the clip, I went to the Web to search for the recipe. That usually works, but this time I couldn’t find a recipe that was the same as what I remembered. So I used another recipe that sounded good. And then, of course, the clipping resurfaced.  By the way, the clip of the second recipe says it originally came from a 2000 article in Cooking Light magazine.

I’ve made both these recipes and they’re both very good. You may be more likely to have the ingredients for the first one  — but if you do have hoisin sauce, fresh ginger and Chinese five-spice powder on hand, give the second one a try. The only caveat I will offer is this: use real maple syrup, not the God-awful maple-flavored sugar or corn syrup. You can buy real maple syrup for a reasonable price at Costco and Trader Joe’s.

The first recipe makes more marinade than you will probably need. You might want halve the recipe or set aside half the marinade in the refrigerator for later use, which is what I did.

The first recipe says “broil or grill,” while the second says “broil” — but I bet you can grill it with equal success.

Maple-Glazed Salmon 1

Ingredients:

¼ cup grapefruit juice or ¼ cup orange juice
¼ cup maple syrup
3 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon olive oil
4 salmon fillets
salt and pepper, to taste

Directions:

Combine grapefruit (or orange) juice, maple syrup, balsamic vinegar and garlic in a saucepan over medium high heat. Bring to a boil and cook 5 to 6 minutes. Stir in oil.

Season salmon with salt and pepper to taste.

Brush salmon generously with glaze and grill or broil for 10 minutes, occasionally brushing with glaze.

Serves 4

Maple-Glazed Salmon 2

Ingredients:

2 Tbs. maple syrup
1½ Tbs. apple or orange juice
1½ Tbs. lemon juice
2 tsp. hoisin sauce
1½ tsp. grated ginger (fresh or from jar)
1½ tsp. Dijon mustard
¼ tsp. five-spice powder (available in Asian grocery stores)
1½-2 lb. salmon, cut in serving-size pieces

Directions:

Combine everything except the salmon in a bowl and mix well. Place the marinade in a large zip-top plastic bag, add the salmon, seal the bag and marinate in the refrigerator for 15 minutes.

Preheat the broiler.

Remove the salmon, reserving the marinade. Place the salmon, skin side down, on a broiler rack coated with cooking spray. Broil for 12 minutes, basting occasionally with the reserved marinade, or until the fish flakes easily when tested with a fork.

Serves 4 to 6

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Zaatar-Roasted Pineapple & Salmon Salad

9 Jul

Zaatar Roasted Pineapple and Salmon SaladI clipped the recipe for this nice summer salad from an article by Adeena Sussman in Hadassah magazine. If you have a piece of leftover salmon from another dinner, this is a great way to use it up – and the recipe is easy to halve for two.

Zaatar is Middle Eastern spice blend that includes thyme, oregano and sesame seeds. It might also include sumac, marjoram and other herbs. You can find it in any grocery store that caters to people from the Middle East or in a bulk store that specializes in spices. If all else fails, order some online! I’ve featured zaatar before, in my Roast Chicken recipe. It’s also good on pita: brush the pita with olive oil, sprinkle on zaatar, and put it under the broiler for about half a minute.

Ingredients:

½  of a cored pineapple (about 1 lb), cut into ½-inch cubes
1 Tbs. zaatar
¾ lb. (2 cups) flaked cooked salmon
1 red bell pepper, seeded and chopped
2 scallions, thinly sliced
4 cups baby lettuce leaves (or mixed spring greens or baby spinach)
3 Tbs. lemon juice
3 Tbs. olive oil
¼  tsp. each salt and freshly ground black pepper

Directions:

Preheat oven to 400 degrees. Toss pineapple and zaatar in a bowl; roast in a single layer on a parchment paper-lined baking sheet until lightly caramelized, about 25 minutes. Remove from oven; cool 10 minutes.

Gently toss roasted pineapple with salmon, pepper and scallions. Divide lettuce among 4 plates and top each plate with a quarter of the salmon salad.

Whisk lemon juice, olive oil, salt and pepper; drizzle over the salad.

Serves 4

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