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#salmon

Creamy garlic Tuscan salmon

A stunningly creamy, silky restaurant quality recipe from the blog “Cafe Delites”

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4 Servings

4 salmon fillets, about 6 oz each and skin off (or Trout or any white fish)
Salt and pepper, to season
2 tsp olive oil
2 tbsp butter
6 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup dry white wine (OPTIONAL) — (do not use a sweet white wine)
5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
1 3/4 cups half and half *SEE NOTES
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
1 tsp cornstarch (cornflour) mixed with 1 tbsp of water (optional)**
1 tbsp fresh parsley chopped

Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.

Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
Serve over pasta, rice or steamed veg.

Recipe Notes
*Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half.
Alternatively, use all light cream or heavy cream.
**For a gluten free option, find GLUTEN FREE Cornstarch where available

Easy Dijon salmon

This is great for a party and can be doubled or trebled easily. It’s so simple to prepare and is so tasty!

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1 1/4lbs salmon fillet, preferably wild
2 tbsp Dijon mustard
2 tbsp soy sauce (or if following the Whole 30, use Coconut Aminos)
3 tbsp olive oil
3 cloves garlic, minced
1/4 tsp ground ginger powder

Line a baking dish with aluminum foil.Coat the foil with cooking spray unless it’s non stick foil. Place the salmon on the foil. Mix the mustard through the ginger powder in a small bowl. Pour the marinade over the salmon and refrigerate the salmon for 30 mins.

Preheat the oven to 375 F and bake the salmon for 20 -25 mins or until just cooked through and flakes easily

Roast salmon with spiced coconut crumbs

As you probably know by now, anything with coconut makes me stop in my tracks, so when I saw this on the BBC GoodFood website, I had to try it. It’s easy and very tasty, what more do I need to say!

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Serves 8
Made in 30 mins or less

2 oz butter, ghee or clarified butter
8 green cardamom pods, seeds removed and finely crushed
3 tbsp desiccated coconut
1 plump fresh red chili pepper, seeded and finely chopped
1 tbsp grated fresh ginger
2 garlic cloves, finely chopped
1 tsp ground coriander
1 pinch ground turmeric
8 slim boneless skinless salmon fillets
2 tbsp finely chopped fresh cilantro

UP TO A DAY AHEAD:.
Melt the butter in a medium pan, add the cardamon and coconut and stir non-stop for 2-3 minutes until the coconut starts to toast. Stir in the chili, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.

Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Season the salmon, scatter on the cilantro and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING.

TO SERVE:
Turn the oven to conventional 400F/200°C .
Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).

Simple, stunning salmon tartare

On a hot day with a glass of champagne or Rose what could be more wonderful than this?

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Serves 4

8 oz fresh boneless wild salmon, diced
1 jalapeno pepper, seeded and minced
1 tbsp grated fresh ginger
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh dill
1 tsp sesame oil
1 tbsp good quality mayonnaise (or Whole 30 compliant mayonnaise)

In a medium bowl, combine all the ingredients. Refrigerate until very cold before serving.

Dried apricot-cured salmon

This recipe comes from “The Girl and the Fig” cookbook and it really stood out as something worth doing.

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Apricot-Cured Salmon
Yield depends on usage 

½ cup dried apricots
½ cup Pernod
¼ cup kosher salt
¼ cup sugar
1 teaspoon whole black peppercorns
2 fennel fronds
1 pound wild salmon, skin on

Place the apricots in a bowl with ½ cup hot water and the Pernod and rehydrate for 20 minutes. Purée the apricots in a food processor. Mix the purée with the salt, sugar, pepper, and fennel fronds.

Cut a piece of cheesecloth large enough to cover the salmon. Place the cheesecloth in a large baking dish and lay the salmon skin-side down on the cheesecloth. Cover the salmon evenly with the apricot-salt mixture and wrap it with the cheesecloth. Place another baking pan over the cheesecloth and weigh it down with at least 3 pounds of pressure (you can use water jugs, tomato cans, or even books). Refrigerate for 48 to 72 hours. Remove the weights and unwrap the salmon. Remove the excess salt mixture from the salmon and pat dry.

Slice very thin to serve.

Compote of salmon and cauliflower cream

This really gorgeous starter can be ideally served for both lunch and dinner. Either make it in a 4″ ring mold or make it like in this picture, in a small chilled glass.

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Makes 6 portions

One side of salmon, about 2 3/4 lbs (skinned, fileted, and pin boned)
1 3/4 pints extra virgin olive oil
A bunch of dill
1 tsp rock salt

For the Cauliflower cream
1 medium cauliflower
whole milk
A handful of fresh cilantro
1 tsp coriander seeds, crushed
1 tsp white peppercorns, crushed
17 fl oz heavy cream
salt and white pepper, freshly ground

Salmon
Preheat the oven to 90C/200F/Gas 1/2
Place the salmon in a suitable container lined with foil, and cover with the olive oil and fresh dill. Sprinkle with rock salt.
Fold the foil over and place the container in preheated oven, making sure that the salmon is completely immersed in the oil. The cooking time will be around 20 minutes. The salmon should then be taken out of the oven and left in the oil.

Cauliflower cream
Break the cauliflower into small florets, and place in a pan with enough milk to cover. Tie the fresh cilantro and crushed seeds and peppercorns in a small piece of muslin and place in the milk. Cook until the cauliflower florets are very soft.
Drain off and discard the milk, remove and discard the small muslin bag, then puree the cauliflower.
Leave to cool, then gently fold in the double cream. Season as required, then chill.

Gently remove the salmon from the oil, removing any dill. Drain off any excess oil, then gently flake the salmon.

To serve,
Place a 10cm ring mold (with 7cm diameter) on the first plate. Place some flaked salmon in the bottom of the mold. (or put some flaked salmon into a chilled glass)
Spoon the chilled cauliflower cream on top and garnish with a small seasonal salads, and toasted brioche.
Remove the mold and create compotes of salmon on the other plates.
You can also garnish the dish with tomato (cut into tiny cubes), coriander oil and a mixture of mushroom powder and olive oil.

Creamy lemon, parmesan and smoked salmon linguine

Sometimes you can’t beat simple, especially when the flavors are as good as this. You must try this wonderfully simple recipe from the great “Delicious” website!

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Serves 2 but can easily be augmented

8 oz linguini
butter for sauteing
2 good sized garlic cloves, crushed
7  fl oz creme fraiche
zest of 1 large lemon
2 heaped tbsp grated fresh parmesan cheese
3 to 4 oz sliced smoked salmon, cut into strips
Some wild baby rocket (arugula) leaves for serving, if you like

Cook the pasta according to the instructions on the packet
Melt the butter in a pan and cook the garlic gently until softened.
Add the creme fraiche, lemon zest and parmesan cheese and cook gently for about 1 minute. Remove from the heat.
Drain the pasta and toss with the sauce and smoked salmon strips.
Divide between two bowls and garnish with the rocket leaves to serve, if you like

Quick salmon fillet poached in coconut milk

Such a simple, delicate and fragrant way to poach salmon fillets.
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Serves 4

About 1 cup unsweetened coconut milk
About 1/3 cup freshly squeezed orange juice
1 tsp grated orange zest
2 tbsp Thai fish sauce
1 to 3 tsp Asian chile sauce, depending on how hot you like it.
1 clove garlic, minced
2 tbsp minced fresh ginger
2 tbsp chopped fresh mint
2 tbsp chopped cilantro sprigs
4 (6 oz) salmon fillets, skinned, pin bones removed

In a saucepan just large enough to hold the fish, combine the coconut milk, orange juice, orange zest, fish sauce, chile sauce, garlic, ginger, mint and cilantro and mix well.
Add the fish and make sure it is submerged. If it is not submerged, add equal amounts of coconut milk and orange.
Place the saucepan over medium heat and bring to a very low simmer. Cover the pan and decrease the heat to low. Cook for 6 to 8 minutes.
If the fish does not flake when prodded with a fork, cover the pan and simmer for 2 minutes more.
(If the fish is not submerged, turn the fish over after 5 minutes of cooking).
Gently remove the fish and place in dinner bowls or plates. Spoon the sauce around the sides and serve at once with some plain steamed rice, steamed snap peas and a wedge of lime.

Fresh salmon tartare

I adore any form of “tartare” and usually make them with tuna, so this is a lovely new addition to the repertoire.

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Serves 6
1lb skinless fresh salmon fillet (preferably not farmed)
1/2 lb smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice (about 3 to 4 limes)
1/3 cup minced shallots (about 2 big shallots)
2 tbsp good quality olive oil
1/4 cup minced fresh dill (and some more sprigs for garnishing)
3 tbsp drained capers
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
2 tsp kosher salt
1 tsp coarsely ground black pepper

(1 loaf good granary bread, thinly sliced and toasted, for serving) or celery sticks!

Cut the fresh salmon and the smoked salmon in 1/4 inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt and pepper.
Mix well, cover with plastic wrap and refrigerate for a few hours for the salmon to marinate.
When ready, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

Easy hoisin glazed salmon

We eat a lot of salmon and I always try to buy wild salmon. This is gorgeous served with steamed rice and roasted or steamed asparagus. It’s very healthy and low in calories and packed with Asian flavors. Easy for a crowd too.

 

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Serves 4
½ cup low sodium soy sauce
½ chicken broth or water
¼ cup Hoisin sauce
2-3 cloves garlic
1 1-inch piece fresh ginger
2 tablespoons honey
2 limes
1 lb. salmon – wild caught if you have access to it
1 tablespoon sesame oil
toasted sesame seeds for topping

To make the hoisin glaze, puree the soy sauce, water/stock, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from the heat.
Preheat the oven to 350 degrees. Cut the salmon into four pieces. Pour the sesame oil in a baking dish (I’d recommend nonstick) and arrange the salmon in the pan. Brush the salmon with the a thin layer of glaze, reserving the rest of the glaze for later. Bake for 12 minutes; remove from oven, brush with glaze again, and bake for another 12 minutes.
When the salmon is done (it will be firm and flake apart easily) remove from oven and brush with the glaze one more time before serving. Sprinkle with toasted sesame seeds if you want it to look extra nice
* This is also lovely served with a simple salad of spinach, grated carrots, edamame beans, cilantro, and dry roasted peanuts tossed with sesame oil, lime juice, salt, and a touch of honey.